外源硝普钠处理对三华李采后贮藏品质的影响  

Effect of Exogenous Sodium Nitroprusside Treatment on Postharvest Quality of Sanhua Plum

作　　者：劳琪珍 刘英健 刘云芬 梁园丽 闫寒 陈美琦 宋慕波 Lao Qizhen;Liu Yingjian;Liu Yunfen;Liang Yuanli;Yan Han;Chen Meiqi;Song Mubo(Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Guangxi Key Laboratory of Food Science and Technology for Health Care,Hezhou 542899,China)

机构地区：[1]贺州学院食品科学与工程技术研究院,广西贺州542899 [2]大连工业大学食品学院,辽宁大连116034 [3]广西康养食品科学与技术重点实验室,广西贺州542899

出　　处：《山东农业科学》2025年第3期81-87,共7页Shandong Agricultural Sciences

基　　金：国家自然科学基金项目(32360785);广西自然科学基金项目(2023JJA130423);贺州学院博士教授科研启动基金项目(2023JSQD03,HZUBS202106)。

摘　　要：本试验以七八成熟三华李果实为试材,采用纯净水(对照)和2.0 mmol/L SNP(硝普钠)溶液(SNP处理)对其进行浸泡处理,研究SNP处理对三华李果实贮藏品质、抗氧化酶活性和花青素积累的影响。结果表明,外源SNP处理能显著延缓三华李果实软化,有效抑制果实可滴定酸、可溶性固形物、抗坏血酸含量下降,显著抑制Fv/Fm(PSⅡ最大光能转化效率)下降和丙二醛积累,提高过氧化物酶(POD)、过氧化氢酶(CAT)活性;SNP处理能显著提高PsCHS和PsANS基因的表达水平,从而促进三华李采后果实进一步积累花青素。综之,外源SNP处理能有效保持三华李果实采后贮藏品质及抗氧化能力,这可为三华李果实的常温贮藏保鲜提供技术依据。In this experiment,the effects of pure water(CK)and 2.0 mmol/L sodium nitroprusside(SNP)solution soaking treatments on storage quality,antioxidant enzymes activities and anthocyanin accumulation of Sanhua plum fruits were studied using seventy or eighty percent mature fruits as test materials.The results showed that exogenous SNP treatment could significantly delayed the soften of plum fruits,effectively suppressed the decrease of titratable acid,soluble solid and ascorbic acid contents,significantly inhibited the decline of Fv/Fm(PSⅡmaximum light energy conversion efficiency)and the accumulation of malondialdehyde,and improved the activity of peroxidase(POD)and catalase(CAT).Moreover,SNP treatment could significantly increase the expression level of PsCHS and PsANS genes,thus promoted the further accumulation of anthocyanin in postharvest plum.In summary,exogenous SNP treatment could effectively maintain the postharvest storage quality and antioxidant capacity of Sanhua plum fruits,which could provide the technical basis for storage and preservation of Sanhua plum fruits at room temperature.

关 键 词：硝普钠(SNP) 三华李 果实 贮藏品质 

分 类 号：S662.3[农业科学—果树学]