红肉蜜柚果实冷藏过程中的活性氧代谢  

Study on reactive oxygen metabolism in red-fleshed sweet pomelo during cold storage

作　　者：汪永红 罗晓敏 刘顺枝[1] 胡位荣[1] WANG Yonghong;LUO Xiaomin;LIU Shunzhi;HU Weirong(College of Life Sciences,Guangzhou University,Guangzhou 510006,China)

机构地区：[1]广州大学生命科学学院

出　　处：《食品与发酵工业》2020年第3期207-211,共5页Food and Fermentation Industries

基　　金：特色柚类果实采后安全高效冷藏贮运技术体系优化与应用(2016A020210137);反光膜覆盖提升红肉蜜柚果实内外品质的技术研究与示范(2015A020209190)

摘　　要：从活性氧代谢的角度揭示冷藏延缓果实衰老的机制,为延长红肉蜜柚货架期提供理论依据。实验以红肉蜜柚果实为试材,室温贮藏为对照,研究冷藏(8℃)过程中汁胞、白皮层和外果皮的活性氧相关物质的含量和酶活性。结果显示,果实的过氧化物酶、过氧化氢酶和超氧化物歧化酶活性整体呈现外高内低趋势:外果皮>白皮层>汁胞;与对照组相比,冷藏显著(P<0.05)抑制汁胞丙二醛和过氧化氢含量增加,通过保持过氧化氢酶、过氧化物酶和超氧化物歧化酶活性,维持汁胞活性酶的清除能力,从而延长果实的贮藏保鲜期。The research reveals the mechanism of cold storage to delay fruit senescence from the perspective of active oxygen metabolism,and thus provides a theoretical basis for cold storage to extend the shelf life of Red-fleshed sweet pomelo.By using the red fleshed sweet pomelo fruit as material,the content of reactive oxygen and enzyme activities in juice sacs,white cortex and peel during cold storage(8℃)were investigated respectively.The results showed that the activities of peroxidase,catalase and superoxide dismutase decreased gradually from outside to inside:peel>white cortex>juice sacs;Compared with the control stored at room temperature,cold storage at 8℃significantly(P<0.05)inhibited the increase in the content of malondialdehyde and hydrogen peroxide in juice sacs by maintaining catalase,peroxidase and superoxide dismutase activities,to maintain the ability of sacavenging reactive oxygen species,and extend the shelf life of fruits.

关 键 词：红肉蜜柚 冷藏 衰老 活性氧代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]