采后猕猴桃叶绿素降解机制及1-MCP处理对其代谢的影响  

Mechanism of Chlorophyll Degradation and Effect of 1-MCP Treatment on Chlorophyll Metabolism in Postharvest Kiwifruit

作　　者：宋小青[1,2] 任亚梅[1] 张艳宜[1] 师俊玲[3] 樊明涛[1] SONG Xiaoqing;REN Yamei;ZHANG Yanyi;SHI Junling;FAN Mingtao(College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China;College of Food Science, Shanxi Normal University, Linfen 041000, China;School of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]山西师范大学食品科学学院,山西临汾041000 [3]西北工业大学生命学院,陕西西安710072

出　　处：《食品科学》2017年第17期260-265,共6页Food Science

基　　金：西北农林科技大学推广项目(NYY2013-56);"十二五"国家科技支撑计划项目(2015BAD16B02);公益性行业(农业)科研专项(1-042)

摘　　要：以陕西"秦美"猕猴桃为试材,在(0.0±0.5)℃贮藏条件下,研究猕猴桃叶绿素的降解机制及1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对猕猴桃叶绿素及其衍生物和相关酶活的影响。结果表明:在猕猴桃果实贮藏过程中,脱植基叶绿素a、脱镁叶绿素a和脱镁叶绿酸a是叶绿素a的主要降解产物,其含量呈先上升后下降的趋势。脱植基叶绿素a和脱镁叶绿酸a的变化趋势分别与叶绿素酶和脱镁螯合酶活性变化趋势一致,由此推断其降解过程遵循叶绿素脱镁叶绿酸a加氧酶降解途径。1.0 μL/L 1-MCP处理可提高猕猴桃果实过氧化物酶活性,抑制叶绿素酶和脱镁螯合酶的活性,减缓叶绿素的降解,抑制脱植基叶绿素a、脱镁叶绿素a、脱镁叶绿酸a的生成,从而延缓果实绿色的降解以及果实的成熟与衰老。研究结果可为1-MCP延缓猕猴桃果实的褪色提供理论依据。Kiwifruits(Actinidia deliciosa cv.Qinmei)were treated at harvest with1-methylcyclopropene(1-MCP)and then stored at(0.0±0.5)℃.The mechanism of chlorophyll degradation and the effect of1-MCP treatment on the contents of chlorophyll and its derivatives and the activities of related enzymes were studied.The results showed that chlorophyllide a,pheophorbide a and pheophytin a were the major degradation products of chlorophyll a during storage.The contents of these three derivatives increased initially and then decreased during storage.The changes in the contents of chlorophyllide a and pheophorbide a were in accordance with the changes in the activities of chlorophylase and Mg-dechelatase,respectively.Therefore,chlorophyll degradation followed the degradation pathway of pheophorbide a oxygenase.The treatment with1.0μL/L1-MCP increased the activity of peroxidase and delayed the maturity and senescence of kiwifruits.1-MCP inhibited the activities of chlorophylase and Mg-dechelatase,and slowed down the degradation of chlorophyll.1-MCP restrained the production of chlorophyllide a,pheophytin a and pheophorbide a,and thus delayed the maturity and senescence of kiwifruits.These results provide a theoretical basis for the application of1-MCP to delay chlorophyll degradation in kiwifruit.

关 键 词：猕猴桃 叶绿素酶 脱镁螯合酶 1-甲基环丙烯 叶绿素a衍生物 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]