外源草酸对绿竹笋抗氧化酶和木质化的影响  

Effects of exogenous oxalic acid on antioxidant enzymes and lignification of Bambusa oldhami shoots

作　　者：俞暾 郑剑[3] 余学军[1,2] YU Tun;ZHENG Jian;YU Xuejun(State Key Laboratory of Subtropical Silviculture,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;School of Forestry and Biotechnology,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;School of Agriculture and Food Science,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China)

机构地区：[1]浙江农林大学省部共建亚热带森林培育国家重点实验室,浙江杭州311300 [2]浙江农林大学林业与生物技术学院,浙江杭州311300 [3]浙江农林大学农业与食品科学学院,浙江杭州311300

出　　处：《浙江农林大学学报》2020年第3期556-562,共7页Journal of Zhejiang A&F University

基　　金：浙江省院合作重点科技项目(2017SY05)。

摘　　要：【目的】研究外源草酸处理对低温下去壳绿竹笋Bambusa oldhami的保鲜效果及其机制。【方法】用5 mmol·L^−1草酸浸泡去壳绿竹笋10 min,置于(6±1)℃下,定期测定去壳绿竹笋的过氧化氢(H2O2)质量摩尔浓度、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性、硬度、木质素质量分数和木质素代谢关键酶(PAL、4-CL、CAD、POD)的活性及其基因表达水平。【结果】5 mmol·L^−1草酸溶液浸泡去壳绿竹笋10 min,能够提高去壳绿竹笋组织内SOD和CAT的活性并延缓H2O2的累积,抑制去壳绿竹笋木质素代谢关键酶(PAL、4-CL、CAD、POD)的基因表达水平和活性的上升,并显著降低木质素质量分数和硬度的上升。【结论】外源草酸处理通过抑制木质素代谢和提高抗氧化酶系统阻止去壳绿竹笋采后木质化进程,从而延缓了其冷藏期内品质的下降。[Objective]The purpose is to explore the preservation effect and mechanism of exogenous oxalic acid treatment on bamboo(Bambusa oldhami)shoots at low temperature.[Method]The peeled bamboo shoots were soaked in 5 mmol·L^−1 oxalic acid solution for 10 minutes and stored at(6±1)℃.The effects of oxalic acid treatment on H2O2 content,SOD activity,CAT activity,hardness,lignin content,key enzymes of lignin metabolism(PAL,4-CL,CAD,POD)activities as well as their gene expression levels were measured regularly.[Result]Soaking the bamboo shoots in 5 mmol·L^−1 oxalic acid solution for 10 minutes increased the activities of SOD and CAT,delayed the accumulation of H2O2,inhibited the increase of key enzymes of lignin metabolism(PAL,4-CL,CAD,POD)activities and their gene expression level,and significantly reduced the accumulation of lignin and hardness increase in bamboo shoots without sheaths.[Conclusion]Exogenous oxalic acid treatment can retard the lignification process in bamboo shoots without sheaths by inhibiting lignin metabolism and improving antioxidant enzyme system.Thus,the quality decline during the cold storage could be postponed.

关 键 词：绿竹 竹笋 外源草酸 木质素代谢 抗氧化系统 

分 类 号：S795.5[农业科学—林木遗传育种] TS205[农业科学—林学]