外源GABA对“脆红李”果实采后品质及抗氧化活性的影响  

Effects of Exogenous GABA Treatment on Quality and Antioxidant Activity of Postharvest"Cuihongli"Plum(Prunus salicina Lindl.cv."Cuihongli")

作　　者：李雅蔓 朱玲瑶 杨昳玥 王矞璐 刘沛媛 兰雪娇 冯湘凝 艾靖岚 廖玲[1] LI Yaman;ZHU Lingyao;YANG Yiyue;WANG Yulu;LIU Peiyuan;LAN Xuejiao;FENG Xiangning;AI Jinglan;LIAO Ling(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China)

机构地区：[1]四川农业大学园艺学院,成都611130

出　　处：《四川农业大学学报》2024年第5期1057-1061,共5页Journal of Sichuan Agricultural University

基　　金：国家现代农业产业技术体系四川水果创新团队(SCCXTD-2024-4)。

摘　　要：【目的】探究外源γ-氨基丁酸(GABA)处理对脆红李采后果实品质和抗氧化能力的影响。【方法】以‘脆红李’为材料,分别用0、0.1、0.5和1.0 mmol/L GABA溶液浸果,晾干后置于室温(28±1)℃贮藏6 d。在贮藏期(0~6 d)每天测定贮藏期间脆红李硬度、失重率、可溶性糖含量及过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、过氧化物酶(POD)活性和丙二醛(MDA)含量。【结果】外源GABA处理能有效降低果实失重率,保持可溶性糖和硬度处于较高水平,同时,显著提高了CAT、SOD、POD活性及延迟了MDA含量的增加,贮藏效果为1.0 mmol/L>0.5 mmol/L>0.1 mmol/L>0 mmol/L。【结论】GABA通过维持果实硬度、可溶性糖含量和增强抗氧化活性以维持‘脆红李’果实采后贮藏品质。其中,1.0 mmol/LGABA处理对采后脆红李果实品质的保持效果较好,应用前景广阔。【Objective】The study is aimed to explore the effect of exogenousγ-aminobutyric acid(GABA)on fruit quality and antioxidant capacity of postharvest´Cuihongli´plum(Prunus salicina Lindl.cv.´Cuihongli´)during storage.【Method】The´Cuihongli´fruit were immersed in solutions containing 0,0.1,0.5,1.0 mmol/L GABA for 20 minutes.Following the treatments,the fruits were allowed to air dry and subsequently stored at a temperature of(28±1)℃for 6 days.The fruit quality parameters,such as hardness,weight loss rate,soluble sugars,and the activities of antioxidant enzymes,including cata⁃lase(CAT),superoxide dismutase(SOD)and peroxidase(POD),as well as malondialdehyde(MDA)content,were determined every day during storage(0-6 d).【Result】The results showed that exog⁃enous GABA treatment significantly reduced the rate of fruit weight loss,maintaining high level of soluble sugars and hardness.Additionally,GABA treatment significantly increased the activities of CAT,SOD and POD,while delaying the increase of MDA content.The storage effectiveness was observed in the order when GABA treatment at the concentrations of 1.0 mmol/L>0.5 mmol/L>0.1 mmol/L>0 mmol/L.【Conclusion】GABA maintains postharvest storage quality of´Cuihongli´fruit by preserving fruit hardness,soluble sugar content,and enhancing antioxidant activity.Among the treatments,1.0 mmol/L GABA has shown the most effective preservation effects in maintaining the quality of´Cuihongli´fruit,indicating its promising application potential.

关 键 词：脆红李 GABA 贮藏品质 抗氧化活性 

分 类 号：S662.3[农业科学—果树学]