低温贮藏对秋葵采后生理及糖代谢调控的影响  

Effects of Low Temperature Storage on Postharvest Physiological and Regulation Mechanism of Glucose Metabolism of Okra

作　　者：乔宇 胡丽萍[2,3] 郑鄢燕 马丽丽 左进华[2,3] 王正荣 QIAO Yu;HU Liping;ZHENG Yanyan;MA Lili;ZUO Jinhua;WANG Zhengrong(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan,Hebei 056107;Institute of Agricultural Product Processing and Food Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097;Vegetable Research Institute,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056107 [2]北京市农林科学院农产品加工与食品营养研究所,北京100097 [3]北京市农林科学院蔬菜研究所,北京100097

出　　处：《北方园艺》2025年第7期49-57,共9页Northern Horticulture

基　　金：北京市农林科学院创新能力建设专项基金资助项目(KJCX20230212,KJCX20230309,KJCX20230418,KJCX20240508)。

摘　　要：以秋葵为试材,采用低温贮藏对比试验的方法,研究了不同低温(10、4℃)对秋葵贮藏期间营养品质和糖代谢的影响,以期为秋葵的贮藏保鲜提供参考依据。结果表明:在10℃贮藏条件下,贮藏后期秋葵的叶绿素、β-胡萝卜素和玉米黄质素含量有所增加;能够有效减少淀粉、可溶性蛋白质、可溶性糖以及相对电导率的增加;可减少蔗糖、果糖和葡萄糖含量的降低;并且对蔗糖合成酶-分解方向(sucrose synthase, SS-I)活性起到抑制作用。而在4℃贮藏后期,秋葵出现了冷害症状,其细胞膜通透性增大,蔗糖含量持续下降,叶绿素、β-胡萝卜素和玉米黄质素含量也急剧下降。在整个贮藏期内,4℃贮藏下秋葵的淀粉和可溶性糖含量相较22℃贮藏时更高,但麦芽糖含量始终保持在最低水平。综上,10℃低温贮藏更有助于维持秋葵采后的品质。Taking okra as the test material,the effects of different low temperatures(4,10℃,and 22℃)on the nutritional quality and sugar metabolism of okra during storage were studied by means of a low-temperature storage comparison test,in order to provide reference for the storage and preservation of okra.The results showed that under the storage condition of 10℃,the contents of chlorophyll,β-carotene and zeaxanthin in okra increased in the later stage of storage;it could effectively reduce the increase of starch,soluble protein,soluble sugar and relative conductivity;it could reduce the decrease of sucrose,fructose and glucose contents;and it could inhibit the activity of sucrose synthase-decomposition direction(sucrose synthase;SS-I).However,in the later stage of storage at 4℃,cold damage symptoms appeared in okra,with increased cell membrane permeability,continuous decrease of sucrose content,and sharp decline of chlorophyll,β-carotene and zeaxanthin contents.Throughout the storage period,the contents of starch and soluble sugar in okra stored at 4℃were higher than those stored at 22℃,but the content of maltose remained at the lowest level.In conclusion,10℃low-temperature storage is more conducive to maintaining the postharvest quality of okra.

关 键 词：秋葵 低温 贮藏品质 糖代谢 

分 类 号：S649[农业科学—蔬菜学]