粉红单端孢侵染和苯并噻重氮诱抗对甜瓜脂氧合酶代谢及特征香气的影响

doi:10.7506/spkx1002-6630-201803039

食品科学 ›› 2018, Vol. 39 ›› Issue (3): 259-267.doi: 10.7506/spkx1002-6630-201803039

粉红单端孢侵染和苯并噻重氮诱抗对甜瓜脂氧合酶代谢及特征香气的影响

胡妍芸，李霁昕，王雨，王博，陈继华，张国祥，蒋玉梅*

甘肃农业大学食品科学与工程学院，甘肃省葡萄与葡萄酒工程学重点实验室，甘肃省葡萄酒产业技术研发中心，甘肃兰州 730070

出版日期:2018-02-15 发布日期:2018-01-30
基金资助:
国家自然科学基金地区科学基金项目（31160344）

Effect of Trichothecium roseum Inoculation and Benzothiadiazole Treatment on the Lipoxygenase Pathway and Characteristic Aroma Compounds in Muskmelon

HU Yanyun, LI Jixin, WANG Yu, WANG Bo, CHEN Jihua, ZHANG Guoxiang, JIANG Yumei*

Research and Development Center of Wine Industry in Gansu Province, Gansu Key Laboratory of Viticulture and Enology,College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Online:2018-02-15 Published:2018-01-30

摘要/Abstract

摘要： C6和C9醇醛类挥发性物质是甜瓜果实的特征香气化合物，主要来源于不饱和脂肪酸的脂氧合酶（lipoxygenase，LOX）代谢途径。本研究以‘玉金香’甜瓜（Cucumis melo L. cv. Yujinxiang）为材料，分析甜瓜采后粉红单端孢（Trichothecium roseum）侵染和苯并噻重氮（benzothiadizaole，BTH）诱抗对其LOX代谢酶活力和 C6、C9醇醛类挥发性物质释放的影响，探讨各因子之间的相关性。结果表明：粉红单端孢侵染可增加对照组（蒸馏水处理）和BTH处理组果实的LOX代谢酶活力，且峰值出现时间较未侵染果实提前；对于BTH处理组，果实果皮和果肉的LOX、醇脱氢酶活力峰值分别比对照组高3.49%、3.93%和5.13%、7.21%，而醇酰基转移酶活力受到抑制，抑制率分别为19.03%和14.79%。粉红单端孢侵染可促进C6和C9醇醛类挥发性物质的释放，释放量与LOX代谢酶活力呈正相关；而BTH处理组的C6和C9醇醛类挥发性物质释放量低于对照组，释放量与LOX酶活力无明显相关性。诱抗剂BTH可提高甜瓜果实采后的抗病性，并抑制挥发性物质的释放。

关键词: 粉红单端孢, 苯并噻重氮, 脂氧合酶代谢, 特征香气

Abstract: Volatile C6 and C9 alcohols and aldehydes are the characteristic aroma compounds of muskmelon, which are derived from the lipoxygenase (LOX) pathway of unsaturated fatty acids. The effect of postharvest Trichothecium roseum inoculation and benzothiadizaole (BTH) treatment on the enzyme activities involved in the LOX pathway and the release of characteristic aroma compounds from muskmelon (Cucumis melo L. cv. Yujinxiang) was investigated and the correlation between the independent variables was evaluated. The results showed that T. roseum inoculation increased the enzyme activities involved in the LOX pathway compared with control and BHT-treated fruit and the peak occurred earlier in inoculated fruit than in uninoculated one. The peak values of LOX and alcohol dehydrogenase (ADH) activity in the peel and pulp of BTH-treated fruit were higher than those of the control group by 3.49%, 3.93% and 5.13%, 7.21%, respectively; alcohol acyltransferase (AAT) activity was inhibited by BTH in peel and pulp tissues by 19.03% and 14.79%, respectively. The release of C6 and C9 aroma compounds was motivated by T. roseum inoculation, which had a positive correlation with the changes in the LOX pathway enzyme activities. The emission of C6 and C9 aroma compounds from BTH-treated fruit was lower than that from control fruit, which had no significant correlation with the changes in the LOX pathway enzyme activities. BTH treatment could improve disease resistance, and inhibit aroma emission from postharvest muskmelon.

Key words: Trichothecium roseum, benzothiadiazole (BTH), lipoxygenase pathway, characteristic aroma

中图分类号:

TS255.3

胡妍芸，李霁昕，王雨，王博，陈继华，张国祥，蒋玉梅. 粉红单端孢侵染和苯并噻重氮诱抗对甜瓜脂氧合酶代谢及特征香气的影响[J]. 食品科学, 2018, 39(3): 259-267.

HU Yanyun, LI Jixin, WANG Yu, WANG Bo, CHEN Jihua, ZHANG Guoxiang, JIANG Yumei. Effect of Trichothecium roseum Inoculation and Benzothiadiazole Treatment on the Lipoxygenase Pathway and Characteristic Aroma Compounds in Muskmelon[J]. FOOD SCIENCE, 2018, 39(3): 259-267.

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粉红单端孢侵染和苯并噻重氮诱抗对甜瓜脂氧合酶代谢及特征香气的影响

Effect of Trichothecium roseum Inoculation and Benzothiadiazole Treatment on the Lipoxygenase Pathway and Characteristic Aroma Compounds in Muskmelon

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