食品科学

• 包装贮运 • 上一篇    下一篇

酵母多糖处理提高樱桃番茄抗冷性的机制分析

乔勇进1,王梦晗1,2,王凯晨2,高春霞1,2,甄凤元2,张 敏3   

  1. 1.上海市农业科学院作物育种栽培研究所,上海 201403;2.上海理工大学医疗器械与食品学院,上海 200093;3.上海海洋大学食品学院,上海 201306
  • 出版日期:2016-05-25 发布日期:2016-05-18

Mechanism Underlying the Improvement of Cold Resistance in Cherry Tomato Treated with Yeast Saccharide

QIAO Yongjin1, WANG Menghan1,2, WANG Kaichen2, GAO Chunxia1,2, ZHEN Fengyuan2, ZHANG Min3   

  1. 1. Crop Breeding and Cultivating Institute of Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;
    2. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
    3. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2016-05-25 Published:2016-05-18

摘要:

探讨酵母多糖诱导“佳西娜”樱桃番茄果实抗冷的部分机制,并明确在其诱导的番茄果实抗冷过程中NO的作用。用蒸馏水、0.5 g/L酵母多糖、0.5 g/L酵母多糖+0.5 mmol/L 亚甲基蓝、0.5 g/L酵母多糖+0.5 mmol/L一氧化氮合酶抑制剂N-硝基-L-精氨酸甲酯(N’-nitro-L-arginine-methyl ester hydrochloride,L-NAME)、0.5 g/L酵母多糖+0.5 mmol/L L-NAME+0.1 mmol/L硝普钠5 种不同方法处理樱桃番茄,浸泡20 min后用聚乙烯保鲜袋包装(不封口),置于(2±1)℃、相对湿度85%~95%的环境中贮藏,研究各组处理对番茄采后冷害情况以及生理生化品质的影响。结果表明:低温贮藏过程中,酵母多糖提取物处理能显著抑制樱桃番茄冷害的发生,延缓冷害引起的膜质过氧化反应和各品质指标的下降;诱导番茄果实内源NO的积累和抗氧化酶活性的升高可能是其主要的抗冷机制;通过NO清除剂和L-NAME的使用,进一步明确了酵母多糖诱导的NO在番茄抗冷过程中的作用。

关键词: 樱桃番茄, 酵母多糖处理, NO, 冷害, 抗氧化酶

Abstract:

This study aimed to reveal the mechanism by which yeast saccharide reduces chilling injury of cherry tomato
and to examine the effect of nitrite oxide (NO) induced by yeast saccharide N’-nitro-L-arginine-methyl ester hydrochloride
(L-NAME) on cold resistance. Cherry tomato samples were soaked in distilled water, 0.5 g/L yeast saccharide (YS), 0.5 g/L
YS + 0.5 mmol/L MB-1, 0.5 g/L YS + 0.5 mmol/L L-NAME and 0.5 g/L YS + 0.5 mmol/L L-NAME + 0.1 mmol/L sodium
nitroprusside (SNP) for 20 min, respectively before being packaged in polyethylene plastic bags (unsealed) and stored
at (2 ± 1) ℃ and relative humidity (RH) of 85%?95%. The results showed that yeast saccharide treatment was effective
in restraining chilling injury, slowing down membrane lipid peroxidation and the decline of quality indexes. Induction
of endogenous NO accumulation and increased activities of antioxidant enzymes may be the main mechanism of cold
resistance. At the same time, the effect of NO induced by yeast saccharide on cold resistance in cherry tomato was further
confirmed by the use of NO scavenger and nitricoxide synthase inhibitor.

Key words: cherry tomato, yeast saccharide treatment, nitric oxide, chilling injury, antioxidant enzymes

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