食品科学 ›› 2020, Vol. 41 ›› Issue (7): 184-190.doi: 10.7506/spkx1002-6630-20190716-212

• 包装贮运 • 上一篇    下一篇

冷激结合甜菜碱处理对西葫芦冷害及能量代谢的影响

张苗,姜玉,汤静,金鹏,郑永华   

  1. (南京农业大学食品科学技术学院,江苏 南京 210095)
  • 出版日期:2020-04-15 发布日期:2020-04-20
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400901)

Effects of Cold Shock Combined with Glycine Betaine Treatment on Chilling Injury and Energy Metabolism of Zucchini

ZHANG Miao, JIANG Yu, TANG Jing, JIN Peng, ZHENG Yonghua   

  1. (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2020-04-15 Published:2020-04-20

摘要: 为探讨冷激结合甜菜碱处理对减轻西葫芦冷害的作用及其机理,研究了冷激(0 ℃冰水混合物)、甜菜碱(10 mmol/L)以及二者结合(含有10 mmol/L甜菜碱的0 ℃冰水混合物)3 种处理方式对西葫芦低温((4±1)℃)贮藏期间冷害指数、相对电导率、丙二醛含量、叶绿素含量和能量代谢相关酶活力等指标的影响。结果表明:与对照相比,3 种处理均能显著抑制西葫芦的冷害指数、相对电导率和丙二醛含量的升高;减缓叶绿素含量的降低和a*、b*值的增加,同时还保持了较高的Ca2+-ATPase、H+-ATPase、琥珀酸脱氢酶和线粒体细胞色素c氧化酶活力,延缓ATP和ADP含量的下降,抑制AMP含量的上升,使西葫芦在贮藏期间维持较高的能荷水平。综上,冷激、甜菜碱以及冷激结合甜菜碱处理均能有效抑制西葫芦冷害的发生,其中以冷激结合甜菜碱处理的效果最佳,这可能与其通过调节能量代谢来维持果实内较高的能荷水平,从而保持细胞膜的完整性有关。本研究结果为冷激结合甜菜碱复合处理在西葫芦低温贮运保鲜中的应用提供了依据。

关键词: 冷激, 甜菜碱, 西葫芦, 冷害, 能量代谢

Abstract: In order to explore the attenuating effect and mechanism of cold shock combined with glycine betaine treatment on chilling injury of zucchini, the effects of cold shock (ice-water mixture at 0 ℃), glycine betaine (10 mmol/L) and their combination on chilling injury index, relative electric conductivity, malondialdehyde (MDA) content, chlorophyll content, energy metabolism-related enzyme activities in zucchini stored at low temperature ((4 ± 1) ℃) were investigated. The results showed that all three treatments could inhibit the increase in chilling injury index, relative conductivity and MDA content, and delay the decrease in chlorophyll content and the increase in a* and b* values. Moreover, the treatments could maintain high activities of Ca2+-ATPase, H+-ATPase, succinate dehydrogenase (SDH) and cytochrome c oxidase (CCO), retard the decrease in ATP and ADP content, inhibit the increase in AMP content, and maintain high levels of energy charge in zucchini during storage. In conclusion, these treatments could effectively inhibit chilling injury of zucchini fruit, among which the combined treatment was the most effective, which may be related to maintaining high levels of energy charge in zucchini by regulating energy metabolism and consequently maintaining cell membrane integrity. This study provides a scientific basis for the application of cold shock combined with glycine betaine treatment in quality preservation of zucchini during low temperature storage and transportation.

Key words: cold shock, glycine betaine, zucchini, chilling injury, energy metabolism

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