红肉蜜柚果实采后贮藏过程中果皮与汁胞能量代谢的差异  

Difference in Energy Metabolism between the Peel and Juice Sac of Red-Fleshed Pomelo Fruit

作　　者：汪永红 温佳艺 刘顺枝[1] 胡位荣[1] WANG Yonghong;WEN Jiayi;LIU Shunzhi;HU Weirong(School of Life Sciences,Guangzhou University,Guangzhou 510000,China)

机构地区：[1]广州大学生命科学学院,广东广州510000

出　　处：《食品科学》2022年第5期235-243,共9页Food Science

基　　金：广东省科技计划项目(2016A020210137,2015A020209190)。

摘　　要：为了研究红肉蜜柚果实采后贮藏过程中果皮与汁胞能量代谢的差异,对比2种处理方式(常温25℃贮藏(对照)、8℃冷藏)对果实3个部位(汁胞、白皮层和外果皮)的水分质量分数、丙二醛(malondialdehyde,MDA)含量、能量相关物质含量、相关酶活力、能荷(energy charge,EC)和汁胞可溶性固形物质量分数与木质素含量的影响。结果表明:与采摘时相比,果实贮藏至80 d时,汁胞的可溶性固形物质量分数和木质素含量上升,外果皮、白皮层和汁胞的水分质量分数和MDA含量下降;能量代谢相关酶在果实不同部位活力差异较大,果实汁胞、白皮层和外果皮的(adenosine triphosphate,ATP)、腺苷二磷酸(adenosine diphosphate,ADP)和EC水平下降,腺苷一磷酸(adenosine monophosphate,AMP)含量增加,表明果实汁胞粒化与能量代谢有关。与对照组相比,冷藏能通过维持果实贮藏后期汁胞、白皮层的琥珀酸脱氢酶(succinate dehydrogenase,SDH)、细胞色素氧化酶(cytochrome oxidase,CCO)、H^(+)-ATPase、Ca^(2+)-ATPase活力,保持ATP、ADP和EC水平,抑制AMP含量上升,保持汁胞、白皮层的水分,抑制红肉蜜柚果实中汁胞木质素的积累和可溶性固形物质量分数的上升,从而保持较好的果实品质,延长果实的贮藏保鲜期。In order to study the difference in energy metabolism between the peel and juice sac of red-flesh sweet pomelo fruit during postharvest storage,the water contents,malondialdehyde(MDA)contents,energy-related matter contents,energy metabolism-related enzyme activities and energy charge(EC)in three fruit tissues(juice sac,white cortex and peel)as well as the contents of total soluble solid(TSS)and lignin in juice sac were measured during storage at room(25℃as a control)or cold temperatures(8℃).The results showed that after 80 days of storage,the contents of TSS and lignin in juice sac increased,whereas water and MDA contents decreased compared to those at harvest.The energy metabolism-related enzyme activities varied significantly among fruit tissues.For all three tissues,a decrease in the levels of adenosine triphosphate(ATP),adenosine diphosphate(ADP)and EC was observed,together with an increase the level of adenosine monophosphate(AMP),indicating that juice sac granulation may be related to energy metabolism.Compared to the control group,cold storage maintained the activities of succinate dehydrogenase(SDH),cytochrome oxidase(CCO),H^(+)-ATPase and Ca^(2+)-ATPase in the late storage period as well as the levels of ATP,ADP and EC,inhibited the increase in AMP content,maintained the water content of juice sac and white cortex,and repressed the increase in lignin and TSS contents,thereby maintaining the fruit quality and prolonging the storage period of pomelo.

关 键 词：红肉蜜柚 贮藏 不同部位 能量代谢 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]