低温维持果蔬采后活性氧代谢平衡的抗氧化转录调控机制研究进展  

Research Progress on Regulation of Antioxidant Transcription in Reactive Oxygen Species Metabolism of Postharvest Fruits and Vegetables during Low Temperature Storage

作　　者：杨洋 陈琪琪 郭丽红 杨泉女 吴富旺 YANG Yang;CHEN Qiqi;GUO Lihong;YANG Quannü;WU Fuwang(School of Food Science and Engineering,Foshan University,Foshan 528225,China;Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing,Foshan 528225,China)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528225 [2]广东省食品智能制造重点实验室,广东佛山528225

出　　处：《食品工业科技》2023年第5期451-458,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金项目(31701670);广东省重点领域研发计划项目(2018B020202008)。

摘　　要：果蔬采后活性氧(reactive oxygen species,ROS)代谢失衡造成氧化胁迫,加速品质劣变,破坏其商业价值。文章以ROS代谢与果蔬贮藏品质的关系为切入点,探讨低温诱导抗氧化酶活性延缓果蔬采后品质劣变的作用;同时,从转录调控角度综述bHLH、WRKY及NAC等低温响应转录因子参与果蔬采后抗氧化作用,进而揭示低温延缓果蔬品质劣变的抗氧化转录调控作用的可能机制,旨在为开展果蔬采后品质生理生化及分子生物学等基础研究及进一步阐明果蔬采后成熟衰老和品质劣变机制提供新的理论依据。Imbalance of active oxygen metabolism can lead to oxidative stress in postharvest fruits and vegetables,which could accelerate their quality deterioration,and ruin their commercial value.In this review,the relationship between the antioxidant effect and storage quality of fruits and vegetables has been taken as the breakthrough point,and the effect of antioxidant enzyme activities on delaying postharvest quality deterioration of fruits and vegetables induced by low temperature has been discussed.Moreover,antioxidant effects in postharvest fruits and vegetables have been further analyzed from the perspective of transcriptional regulation,to explore the role of low temperature responsive transcription factors like bHLH,WRKY and NAC in the regulation of antioxidant enzyme activities during low temperature storage,and finally to reveal the possible mechanism of antioxidant transcription regulation that low temperature could delay the quality deterioration of fruits and vegetables.Therefore,this article was suggested to provide a new theoretical basis for carrying out basic research on postharvest quality of fruits and vegetables including physiology,biochemistry and molecular biology,and further elucidating the mechanism of ripening,senescence and quality deterioration in postharvest fruit and vegetables.

关 键 词：果蔬 低温 活性氧 抗氧化 转录调控 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]