1-甲基环丙烯对蓝莓果实品质与活性氧代谢影响的多变量解析

doi:10.7506/spkx1002-6630-201314071

食品科学

1-甲基环丙烯对蓝莓果实品质与活性氧代谢影响的多变量解析

王友升，蔡琦玮，安琳，张燕，田元元，何欣萌，梁丽松，王贵禧，陈玉娟，李健

1.北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048；
2.中国林业科学院林业研究所，国家林业局林木培育实验室，北京 100091

出版日期:2013-07-25 发布日期:2013-08-02

Multivariate Analyses of the Effect of 1-Methylcyclopropene on Fruit Quality and Reactive Oxygen Species in Blueberry Fruit

WANG You-sheng，CAI Qi-wei，AN Lin，ZHANG Yan，TIAN Yuan-yuan，HE Xin-meng，LIANG Li-song，WANG Gui-xi，CHEN Yu-juan，LI Jian

1. Beijing Key Laboratory of Food Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China；
2. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation , Research Institute of Forestry,Chinese Academy of Forestry, Beijing 100091, China

Online:2013-07-25 Published:2013-08-02

摘要/Abstract

摘要：

主要利用多变量分析方法探讨1-甲基环丙烯(1-MCP)对蓝莓果实品质及活性氧代谢的影响。结果表明，在1℃贮藏期间及货架期期间，1-MCP可有效延缓蓝莓好果率下降、抑制呼吸速率、pH值、谷胱甘肽(GSH)和丙二醛(MDA)含量的升高。在贮藏前期，15μL/L 1-MCP可显著促进蓝莓果实过氧化氢(H2O2)含量降低，而贮藏47d时，1-MCP有效延缓H2O2含量下降。主成分分析结果表明，在贮藏前期，5μL/L 1-MCP影响蓝莓果实多酚氧化酶(PPO)、过氧化物酶(POD)活性和MDA含量的变化，且在随后货架期期间，对蓝莓果实pH值、呼吸速率、GSH含量以及过氧化氢酶(CAT)活性的影响较为显著；贮藏后期，蓝莓果实POD活性和MDA含量主要受15μL/L 1-MCP影响，而在货架期后期，5μL/L 1-MCP对好果率和抗坏血酸过氧化物酶(APX)、脂肪氧合酶(LOX)、超氧化物歧化酶(SOD)活性变化影响较大。偏最小二乘分析与通径分析的结果表明，APX、LOX和SOD活性是影响蓝莓果实好果率的关键因子。呼吸速率、MDA和蛋白质含量对好果率的影响主要通过CAT活性和GSH含量体现。H2O2含量则主要受CAT和SOD活性变化的影响，且MDA对蓝莓果实H2O2含量的影响主要通过GSH含量体现。

关键词: 1-甲基环丙烯, 蓝莓, 品质, 活性氧代谢, 多变量分析

Abstract:

The present study investigated the influence of 1-methylcyclopropene (1-MCP) on fruit quality and reactive
oxygen species of blueberry fruit by multivariate analysis. The results showed that 1-MCP reduced the decay index, and
inhibited the increase of respiratory intensity as well as pH, glutathione (GSH) and malonaldehyde (MDA) of blueberry
fruit during storage at 1 ℃ and subsequent shelf life. The decline of H2O2 content was promoted at the earlier stage, but
effective delay was observed in fruits treated with 15 μL/L 1-MCP. Principal component analysis (PCA) showed that at the
earlier stage of storage, treatment with 5 μL/L 1-MCP significantly influenced the activities of polyphenol oxidase (PPO) and
peroxidase (POD) and the content of MDA, and affected GSH content, catalase (CAT) activity, pH and respiratory intensity during the
earlier period of shelf life. In contrast, POD activity and MDA content of fruit were mainly influenced by 15 μL/L 1-MCP at the later
stage of storage, and 5 μL/L1-MCP showed a significant impact on decay index and the activities of ascorbic peroxidase
(APX), lipoxygenase (LOX) and superoxide dismutase (SOD) of blueberry fruit during the later period of shelf life. Partial
least squares regression (PLSR) and path analysis showed that APX, LOX and SOD were the key factors to evaluate decay
index of blueberry fruit. The influences of respiratory intensity, the content of MDA and protein on decay index were
impacted by CAT activity and GSH content. In addition, the content of H2O2 was mainly influenced by the activities of SOD
and CAT, and the impact of MDA on H2O2 was manifested through GSH.

Key words: 1-methylcyclopropene, blueberry fruit, quality, reactive oxygen species, multivariate analysis

王友升，蔡琦玮，安琳，张燕，田元元，何欣萌，梁丽松，王贵禧，陈玉娟，李健. 1-甲基环丙烯对蓝莓果实品质与活性氧代谢影响的多变量解析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201314071.

WANG You-sheng，CAI Qi-wei，AN Lin，ZHANG Yan，TIAN Yuan-yuan，HE Xin-meng，LIANG Li-song，WANG Gui-xi，CHEN Yu-juan，LI Jian. Multivariate Analyses of the Effect of 1-Methylcyclopropene on Fruit Quality and Reactive Oxygen Species in Blueberry Fruit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314071.

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1-甲基环丙烯对蓝莓果实品质与活性氧代谢影响的多变量解析

Multivariate Analyses of the Effect of 1-Methylcyclopropene on Fruit Quality and Reactive Oxygen Species in Blueberry Fruit

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