食品科学 ›› 2018, Vol. 39 ›› Issue (15): 174-180.doi: 10.7506/spkx1002-6630-201815026

• 包装贮运 • 上一篇    下一篇

不同降温方式下晚采鸭梨PAL基因相对表达与果心褐变的关系

韩艳文1,池 明1,樊晓岚1,赵 航2,闫师杰2,3,*   

  1. 1.天津农学院园艺园林学院,天津 300384;2.天津农学院食品科学与生物工程学院,天津 300384;3.天津市农副产品深加工技术工程中心,天津 300384
  • 出版日期:2018-08-15 发布日期:2018-08-15
  • 基金资助:
    国家自然科学基金面上项目(31471630)

Relationship between PAL Gene Relative Expression and Core Browning in Late-Harvested ‘Yali’ Pears (Pyrus bretschneideri Rehd.) under Different Cooling Treatments

HAN Yanwen1, CHI Ming1, FAN Xiaolan1, ZHAO Hang2, YAN Shijie2,3,*   

  1. 1. College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin 300384, China; 2. College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 3. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
  • Online:2018-08-15 Published:2018-08-15

摘要: 为了研究缓慢降温与急速降温处理下苯丙氨酸解氨酶(phenylalanine ammonian-lyase,PAL)基因相对表 达与晚采鸭梨果心褐变的关系,以晚采鸭梨为试材,测定了贮藏期间晚采鸭梨的褐变指数、质量损失率、硬度、 呼吸强度、乙烯释放量、PAL活力等生理指标以及PAL基因相对表达量的变化。结果表明:缓慢降温处理的鸭梨果 心褐变指数明显高于急速降温果实,且褐变情况更加严重;缓慢降温果实的PAL活力和PAL基因相对表达量在贮藏 60 d以后高于急速降温果实;PAL基因相对表达量与PAL活力及果心褐变指数显著相关,说明PAL基因的相对表达越 强,PAL活力越高,果心褐变越严重。结论:缓慢降温处理加速了鸭梨果心的褐变,急速降温能抑制PAL基因的相 对表达,降低PAL活力,保持晚采鸭梨果实的较高品质。

关键词: 晚采鸭梨, 褐变, 苯丙氨酸解氨酶活力, PAL基因表达, 降温方式

Abstract: The changes of core browning index, mass loss rate, fruit hardness, respiration intensity, ethylene release rate, phenylalanine ammonian-lyase (PAL) activity and PAL gene expression in late-harvested ‘Yali’ pears under slow and rapid cooling conditions were determined in the present study. And the relationship of PAL gene expression with core browning was studied by qRT-PCR as well. The results showed that the browning index of pears with slow cooling was pronouncedly higher than with rapid cooling, and more significant browning was observed with slow cooling. Moreover, slow cooling showed higher PAL activity than rapid cooling as well as higher relative expression level of PAL gene from the 60th day of storage onwards. The relative expression level of PAL gene was significantly positively correlated with PAL activity and core browning index. In conclusion, slow cooling treatment can accelerate core browning, while rapid cooling can inhibit the relative expression of PAL gene, reduce PAL activity, and maintain higher quality of late-harvested pear fruits during storage.

Key words: late-harvested ‘Yali’ pear, browning, phenylalanine ammonian-lyase (PAL) activity, PAL gene expression, cooling method

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