冰温贮藏对玉露香梨果心褐变的影响及代谢组学分析  

Effect of ice temperature storage on core browning of Yuluxiang pear based on metabolomics analysis

作　　者：赵迎丽 张微 杨志国 王亮 陈会燕 李超 ZHAO Yingli;ZHANG Wei;YANG Zhiguo;WANG Liang;CHEN Huiyan;LI Chao(College of Food Science and Engineering/Institute of Storage and Fresh Preservation of Agricultural Products,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China;Shanxi Center of Technology Innovation for Storage and Processing of Fruit and Vegetable,Jinzhong 030801,Shanxi,China)

机构地区：[1]山西农业大学食品科学与工程学院农产品贮藏保鲜研究所,太原030031 [2]山西省果蔬贮藏保鲜与加工技术创新中心,山西晋中030801

出　　处：《果树学报》2024年第8期1665-1677,共13页Journal of Fruit Science

基　　金：中央引导地方科技发展专项资金项目(YDZX20191400001463);山西省农业科学院农业科技创新研究课题(YCX2020301);山西省农业科学院应用基础研究计划(YCX2020YQ10)。

摘　　要：【目的】探讨冰温(-1℃)贮藏下玉露香梨果心差异代谢物及其对褐变的影响机制。【方法】利用超高效液相色谱-质谱法对Y-I-C(-1℃,贮藏240 d)和Y-S-C(0℃,贮藏240 d)处理组进行非靶向代谢组学分析,通过主成分分析、偏最小二乘判别分析和KEGG富集等多元统计,筛选组间果心差异代谢物,结合贮藏期间生理变化探讨冰温对果心褐变的影响。【结果】玉露香梨采后果心共鉴定出331种代谢产物,包括黄酮、苯丙烷类、萜类、糖及糖醇、生物碱、有机酸、脂质、氨基酸、醌类、单宁、核苷酸等类物质。相对于Y-C(采后0 d)处理,Y-S-C处理组果心共有27种差异代谢物显著下调,4种物质上调。与0℃贮藏相比,-1℃贮藏延缓了果心多酚氧化酶活性的上升及总酚、总黄酮的氧化,抑制了果心褐变。Y-I-C与Y-S-C处理组筛选出50种显著差异代谢物,Y-I-C处理组上调的26种物质主要为苯丙烷类、黄酮类、有机酸类等物质,差异代谢物富集在代谢通路、氨基酸代谢、次生代谢产物的生物合成、碳水化合物代谢等途径。【结论】-1℃冰温贮藏下邻苯二酚、熊果苷、柠檬酸等物质的上调增强了果实的抗氧化性,并通过相关途径协同影响果心氧化代谢。【Objective】Due to the factors such as harvest maturity and storage conditions,the fruit core of Yuluxiang pear is prone to browning during long-term storage,affecting fruit quality after storage.Ice temperature storage is a storage method to store fruits under the temperature between 0℃and freezing point,which can effectively delay fruit metabolism,reduce occurrence of fruit browning,maintain the color of fruit core and fruit quality of Yuluxiang pear.Metabolomics can detect and analyze the types,quantities,and changes of metabolites to find relative relationship between metabolites and physiological and pathological changes during a specific physiological period and under specific conditions.Therefore,untargeted metabolomics with metabolic profiling analysis can be used to analyze the changes in metabolites during browning process of Yuluxiang pear,and further explore the impact of ice temperature technology on fruit core browning to provide theoretical reference for clarifying the mechanism and controlling of pear browning.【Methods】The fruits of Yuluxiang pear with soluble solid content of 11.5%-12.5%were selected as the test material using near-infrared fruit non-destructive detector.After pre-cooling,the fruits were packaged in high permeability CO2 polythene fresh keeping bag and stored at(-1.0±0.5)℃and(0.0±0.5)℃,respectively.Regular sampling was conducted to measure the core browning index,total phenols,total flavonoids and polyphenol oxidase enzyme activity at every 60 days of cold storage.Each sample was represented by three biological replicates.The ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)was used to perform untargeted metabolomics analysis on the fruit core of Yuluxiang pear after 240 days stored at-1℃and 0℃.The metabolomics samples were Y-C(0 day post harvest),Y-S-C[stored at(0.0±0.5)℃for 240 days],Y-I-C[stored at(-1.0±0.5)℃for 240 days].Using multivariate statistics such as principal component analysis(PCA),and partial least squares-di

关 键 词：玉露香梨 冰温 代谢组学 果心褐变 

分 类 号：S661.2[农业科学—果树学]