不同茄子抗褐变种质资源的鉴定与筛选  

Identification and Selection for Different Eggplant Varieties of Anti-browning Germplasm Resources

作　　者：刘晓慧 张爱冬 尚静 朱宗文[2] 查丁石[2] 吴雪霞[2] Liu Xiaohui;Zhang Aidong;Shang Jing;Zhu Zongwen;Zha Dingshi;Wu Xuexia(College of Food Science&Technology,Shanghai Ocean University,Shanghai,201306;Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai,201403)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海市农业科学院园艺研究所,上海201403

出　　处：《分子植物育种》2023年第3期997-1005,共9页Molecular Plant Breeding

基　　金：上海市科技兴农项目(2020-02-08-00-12-F01482);农业部大宗蔬菜产业技术体系上海综合试验站项目(CARS-25);上海市农业科学院卓越团队项目(农科创2017[B-06]);国家重点研发计划上海市农业科学院匹配项目(2017YFD-010190412018匹配)共同资助。

摘　　要：鲜切茄子由于切分处理导致的机械损伤,使其细胞组织完整性受到破坏,引发氧化褐变,对其营养价值、感官品质造成影响。不同茄子品种材料抗褐变能力存在差异,本研究拟测定15份不同茄子种质材料的褐变强度、褐变指数、总酚含量和多酚氧化酶(PPO)活性、苯丙氨酸解氨酶(PAL)活性及其基因表达6个褐变相关指标,综合分析以实现对不同茄子品种(系)抗褐变能力的鉴定与筛选。结果表明,所有茄子材料的褐变度都随着鲜切时间延长而增加,通过对不同茄子品种各生理指标的聚类分析,可较全面地评价鲜切茄子的褐化特性。在筛选的15份材料中,‘36’是最易褐化的材料,而‘F’则是最不易褐化的材料,筛选的高抗褐变和易褐变材料可用于之后对鲜切茄子的褐变机制的基础性研究,具有重要的理论和实践意义。The mechanical damage caused by the cutting treatment of fresh eggplant will damage the integrity of its cells and tissues,cause oxidative browning,and affect its nutritional value and sensory quality.Resistance of different varieties of eggplant browning ability difference.In this study,the browning degree,browning index,total phenol content,polyphenol oxidase(PPO)activity,phenylalanine ammonialyase(PAL)activity and gene expression of 15 different eggplant germplasm materials were determined,and comprehensive analysis was conducted to identify and select the browning resistance of different eggplant varieties(lines).The results showed that the browning degree of all eggplant materials increased with the extension of fresh-cut time,and the browning characteristics of fresh-cut eggplant could be evaluated comprehensively through the cluster analysis of physiological indexes of different eggplant varieties.Among the 15 selected materials,’36’is the most browning material,while’F’is the one that is not easy to be browned.The selected high browning resistance and browning easily can be used for the later basic research on the browning mechanism of fresh-cut eggplant,which has important theoretical and practical significance.

关 键 词：茄子 褐变筛选 褐变度 多酚氧化酶 基因表达 

分 类 号：S641.1[农业科学—蔬菜学]