1-甲基环丙烯和自发气调包装处理诱导鸭梨冷害过程中果肉褐变及水孔蛋白基因表达的变化  

Analysis of Flesh Browning,Expression Characteristics of Aquaporin Genes in‘Yali’Pear during Chilling Injury Induced by 1-MCP and MAP

作　　者：何近刚[1,2] 冯云霄 程玉豆[1,2] 王珅 付亚雄[1] 关军锋 HE Jin-gang;FENG Yun-xiao;CHENG Yu-dou;WANG Shen;FU Ya-xiong;GUAN Jun-feng(Institute of Genetics and Physiology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;Plant Genetic Engineering Center of Hebei Province,Shijiazhuang 050051,China)

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051 [2]河北省植物转基因中心,河北石家庄050051

出　　处：《现代食品科技》2021年第7期128-136,共9页Modern Food Science and Technology

基　　金：河北省自然科学基金项目(C2020301054);河北省农林科学院科学技术研究与发展计划项目(2018110301);河北省拔尖人才支持资金。

摘　　要：本文分析鸭梨贮藏过程中果实品质以及果肉水孔蛋白基因表达量的变化。鸭梨果实经1.0μL/L 1-甲基环丙烯(1-MCP)处理及自发气调包装(MAP)后入0℃库冷藏180 d,之后常温货架贮藏7 d。测定果实品质,MAP包装内气体(O2、CO2、乙烯)含量;分析果肉褐变发生率以及果肉绿原酸含量、过氧化物酶(POD)和多酚氧化酶(PPO)活性;通过荧光定量PCR分析5个质膜水孔蛋白基因(PbPIPs)、2个液泡膜水孔蛋白基因(PbTIPs)表达量的变化。结果表明:1-MCP显著抑制乙烯的生成,1-MCP与MAP复合处理(1-MCP+MAP)果实乙烯高峰含量为17.30μL/L,果实硬度维持较好,但果肉褐变率达25.78%,并且绿原酸含量、POD和PPO酶活性都较对照显著升高。冷藏期间,PbPIP1;1和PbTIP2;1表达量下调,PbPIP1;4、PbPIP2;1、PbPIP2;2、PbPIP2;5和PbTIP1;1表达量上调,这些基因的表达在不同程度上受1-MCP以及1-MCP+MAP处理的调控。总之,1-MCP与MAP处理都可较好地维持长期贮藏鸭梨的硬度和SSC,但易导致果肉褐变的发生,其原因可能是高浓度CO2和冷害协同作用的结果。PbPIP2;1、PbPIP2;5参与了鸭梨果实贮藏过程中冷害发生,其表达受低温和乙烯的调控。Fruit quality,flesh browning,expression characteristics of aquaporin genes in‘Yali’pear were analyzed during long-term cold storage.The‘Yali’fruit was treated with 1.0μL/L of 1-methylcyclopropene(1-MCP),packaged with polyethylene film as modified atmosphere packaging(MAP),then was stored at 0℃for 180 d and 20℃for 7 d.During storage,fruit firmness,soluble solid contents(SSC)was analyzed,and gas(O2,CO2,ethylene)contents were measured;flesh browning rates,chlorogenic acid contents,polyphenol oxidase(PPO)and peroxidase(POD)activities in the flesh were measured.Expression characteristics of PbPIPs and PbTIPs were analyzed by Real-time PCR.The results showed that fruit firmness reduced and SSC increased during cold storage.The ethylene production in MAP was effectively restrained by 1-MCP treatment,and the peak ethylene content of 1-MCP+MAP-treated fruit was 17.30μL/L.Fruit firmness was maintained by 1-MAP treatment and MAP respectively,whereas flesh browning was more serious.During long-term cold storage,the flesh browning rates and chlorogenic acid contents were higher in 1-MCP and MAP fruits,especially in 1-MCP+MAP treated fruit,the flesh browning rate was 25.78%.In addition,PPO and POD activities were high as well.During cold storage,the expression levels of PbPIP1;1 and PbTIP2;1 were down-regulated,while the expression levels of PbPIP1;4,PbPIP2;1,PbPIP2;2,PbPIP2;5 and PbTIP1;1 were up-regulated.The expressions of PbPIPs and PbTIPs tested were regulated by 1-MCP and 1-MCP+MAP.In conclusion,1-MCP and MAP treatment could maintain fruit firmness and SSC in‘Yali’pear during long term storage,but caused serious flesh browning,which might be a consequence of high concentration CO2 and chilling injury.PbPIP2;1 and PbPIP2;5 participated the process of chilling injury,and could be regulated by low temperature and ethylene.

关 键 词：鸭梨 1-甲基环丙烯 自发气调包装 水孔蛋白基因 果肉褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206[轻工技术与工程—食品科学与工程]