甘氨酸甜菜碱在果蔬采后冷害控制中的研究进展  

Research progress on application of glycine betaine in chilling injury control of postharvest fruits and vegetables

作　　者：师凯丽 王莉 宋青媛 王艳艳 王兴悦 刘智康 蒋静静 吴婷玉 邱天 金鹏[2] 郑永华[2] SHI Kaili;WANG Li;SONG Qingyuan;WANG Yanyan;WANG Xingyue;LIU Zhikang;JIANG Jingjing;WU Tingyu;QIU Tian;JIN Peng;ZHENG Yonghua(Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽省特色农产品高值化利用工程研究中心,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽合肥230036 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品与发酵工业》2024年第21期379-387,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32102027);安徽省自然科学青年基金项目(2108085QC144);安徽省高校自然科学基金项目(KJ2021A0143);安徽农业大学神农新秀项目(rc352102);安徽农业大学稳定与人才引进项目(rc352006)。

摘　　要：低温贮藏是延缓果蔬采后品质劣变的最有效措施,然而许多冷敏性果蔬在长期低温贮藏过程中易发生冷害,严重影响果蔬品质和贮藏寿命。甘氨酸甜菜碱(glycine betaine,GB)作为一种植物内源非毒性的小分子渗透调节物质,研究表明其在维持采后果蔬低温贮藏期间的生理品质和延缓冷害的发生中发挥重要作用。该文综述了近年来GB在调控果蔬冷害中的研究进展,分析了甘氨酸甜菜碱通过参与渗透调节,维持细胞膜完整性,稳定抗氧化系统,调控物质代谢,改善能量代谢及增强转录因子表达调控等途径缓解果蔬冷害的作用机制,并对GB在冷害控制的分子层面的深入研究进行了展望。Low temperature storage is the most effective measure to delay the quality deterioration of fruits and vegetables after harvest.However,many cold sensitive fruits and vegetables are prone to chilling injury(CI)during long-term low temperature storage,seriously affecting their quality and storage life.Glycine betaine(GB),as an endogenous non-toxic small molecule osmoregulation substance in plants,has been shown to play an important role in maintaining the physiological quality and delaying the occurrence of CI of postharvest fruits and vegetables during low-temperature storage.This article reviews the research progress of GB in regulating CI in fruits and vegetables in recent years,analyzes the mechanism of GB in alleviating CI in fruits and vegetables by participating in osmotic regulation,maintaining cell membrane integrity,stabilizing antioxidant systems,regulating substance metabolism,improving energy metabolism,and enhancing transcription factor expression regulation.It also looks forward to further research on GB at the molecular level of CI control.

关 键 词：甘氨酸甜菜碱 采后 果蔬 冷害 作用机制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]