NO延缓新鲜果蔬成熟衰老和提高抗性效果及作用机制研究进展  

Research Progress on Effect and Mechanism of NO Delaying Ripening and Senescence and Improving Resistance of Fresh Fruits and Vegetables

作　　者：朱丽娟 侯佳迪 王军萍 刘少伟 郁志芳[1] ZHU Lijuan;HOU Jiadi;WANG Junping;LIU Shaowei;YU Zhifang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2021年第22期398-405,共8页Science and Technology of Food Industry

基　　金：江苏省重点研发计划(现代农业)项目(BE2018382)。

摘　　要：一氧化氮(nitric oxide,NO)作为一种重要的信号分子,在调节果蔬的生理及品质方面起着重要作用。本文重点介绍了采后NO处理果蔬,对延缓成熟、减轻冷害和增强抗病性的效果,概述了NO抑制果蔬成熟衰老,通过激活抗氧化体系、维持能量水平、保护细胞膜和调控CBF抗冷途径增强抗冷性,通过杀伤病原菌、调节次生代谢过程、病程相关蛋白和抗病基因的表达提高抗病性的作用机制,同时对NO在果蔬采后基础和应用方面的研究进行了展望。As an important signal molecule,nitric oxide(NO)plays an important role in regulating postharvest physio-biochemical reaction and quality of fruit and vegetables.This article summarizes the effect of NO on delaying ripening,reducing chilling injury,and enhancing disease resistance of postharvest fruit and vegetables.NO delays the ripening and senescence by inhibiting the biosynthesis of ethylene,and enhances cold resistance by activating the antioxidant system,maintaining energy levels,protecting cell membranes and regulating the CBF cold response pathway.The mechanism of enhancing disease resistance is to kill pathogens,to regulate secondary metabolic processes,and to improve the gene expression of disease-related proteins and disease resistance genes.In addition,the future research for postharvest NO treatment on the basis and application of fruit and vegetables is proposed.

关 键 词：果蔬 一氧化氮 品质 成熟 冷害 抗病性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]