采前氨基乙氧基乙烯甘氨酸处理对‘黄冠’梨长期冷藏后果实品质和果心褐变的影响  

Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in‘Huangguan’Pear after Long-Term Cold Storage

作　　者：何近刚[1,2] 冯云霄 程玉豆[1,2] 关军锋 HE Jingang;FENG Yunxiao;CHENG Yudou;GUAN Junfeng(Institute of Biotechnology and Food Science,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]河北省农林科学院生物技术与食品科学研究所,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：《食品科学》2024年第3期159-166,共8页Food Science

基　　金：河北省重点研发计划项目(22327505D);河北省农林科学院科技创新专项(2022KJCXZX-SSS-3)。

摘　　要：为延长‘黄冠’梨贮藏期,减轻长期贮藏后货架期间果实品质劣变,采用不同浓度氨基乙氧基乙烯甘氨酸(aminoethoxyvinylglycine,AVG)在采前喷施‘黄冠’梨果实,在冷藏180 d及货架7 d((180+7)d)后检测相关指标。结果显示,采前喷施AVG可延缓‘黄冠’梨果实硬度下降,维持可溶性固形物含量以及可滴定酸含量,有效抑制果面褐斑和果心褐变的发生,其中以200 mg/L AVG效果最好。‘黄冠’梨果实在长期冷藏时果心发生褐变,同时熊果苷、绿原酸以及总酚含量增加,多酚氧化酶活性升高;PbPAL1、PbPAL2、PbPPO1、PbPPO5、PbLOX1以及PbLOX5在冷藏期间表达量升高,货架期表达量随之下降。采前200 mg/L AVG处理‘黄冠’梨,可显著促进熊果苷、绿原酸以及总酚在整个贮藏过程中含量的增加,抑制多酚氧化酶活性升高,抑制PbPAL1、PbPAL2、PbPPO1、PbPPO5以及PbLOX5的表达,进而有效减少果心褐变的发生。In order to prolong the storage period of‘Huangguan’pear and reduce the deterioration of fruit quality during long-term storage and subsequent shelf life,this study conducted preharvest treatment with different concentrations of aminoethoxyvinylglycine(AVG)to‘Huangguan’pear.Before and after refrigeration for 180 days and after subsequent shelf life for 7 days,quality indicators were tested.The results showed that compared with the control group,preharvest AVG treatment delayed the decline of fruitfirmness,maintained higher contents of soluble solids and titratable acids,and effectively inhibited fruit surface browning and core browning,the most pronounced effect being observed at 200 mg/L AVG.During long-term cold storage,the contents of arbutin,chlorogenic acid and total phenols increased with the occurrence of core browning,and the activity of polyphenol oxidase(PPO)increased.The expression levels of PbPAL1,PbPAL2,PbPPO1,PbPPO5,PbLOX1 and PbLOX5 were up-regulated during cold storage,but down-regulated during shelf life.Preharvest treatment with 200 mg/L AVG significantly reduced the consumption of arbutin,chlorogenic acid and total phenols,inhibited the increase of PPO activity along with the expression of PbPAL1,PbPAL2,PbPPO1,PbPPO5 and PbLOX5,and thus effectively reduced core browning in‘Huangguan’pear.

关 键 词：梨 氨基乙氧基乙烯甘氨酸 果心褐变 酚类 多酚氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]