食品科学

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‘红富士’苹果气调贮藏期间果皮色泽变化及花青苷合成相关基因相对表达量的差异比较

陈 磊,郭玉蓉,白 鸽,袁 莉   

  1. 陕西师范大学食品工程与营养科学学院,陕西 西安 710119
  • 出版日期:2015-12-25 发布日期:2015-12-24
  • 通讯作者: 郭玉蓉
  • 基金资助:

    国家现代农业产业技术体系建设专项(GK661001)

Changes in Pericarp Color and the Expression of Anthocyanin Biosynthesis-Related Genes of Two Kinds of Colored ‘Red Fuji’ Apples during Controlled Atmosphere Storage

CHEN Lei, GUO Yurong*, BAI Ge, YUAN Li   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
  • Online:2015-12-25 Published:2015-12-24
  • Contact: GUO Yurong

摘要:

研究采收时苹果果皮颜色对气调贮藏期间果皮色泽及花青苷合成相关基因相对表达量的影响,为苹果贮藏保鲜提供理论依据。以2 种不同色泽的‘红富士’苹果为试材,采用色差仪、紫外分光光度计和荧光定量聚合酶链式反应法分别测定贮藏期间果皮色值、花青苷、叶绿素含量及花青苷相关合成基因的相对表达量变化。贮藏过程中,花青苷含量出现波动变化,其中着色好的苹果果皮中花青苷含量下降幅度为51.36%~69.51%,而着色差的苹果花青苷含量下降幅度为74.45%~95.30%;着色好的叶绿素含量下降显著高于着色差的苹果。采收时着色好的苹果果皮中花青苷合成相关基因除LDOX外,相对表达量均显著高于着色差的苹果;随着贮藏时间的延长,2 种不同色泽的苹果果皮中花青苷合成相关基因的相对表达量均显著降低;但在贮藏后期着色差的苹果果皮中CHI、F3H、DFR、ANR相对表达量显著高于着色好的苹果。随着贮藏时间的延长,花青苷合成相关基因的相对表达量显著降低,导致花青苷合成速率下降,花青苷降解,果实发生果皮褪色现象。采收时着色差的‘红富士’苹果在气调贮藏期间比着色好的苹果更容易发生果皮褪色现象。

关键词: 苹果, 花青苷, 叶绿素, 基因表达, 采后

Abstract:

The aim of this study was to explore the effects of harvest color on the pericarp pigment and the expression
levels of anthocyanin biosynthesis-related genes of two kinds of colored ‘Red Fuji’ apples during controlled atmosphere
(CA) storage. The changes in color values, the contents of anthocyanin and chlorophyll in apple peel and the transcriptional
profiles of anthocyanin biosynthesis-related genes were measured by colorimeter, UV spectrophotometry, and quantitative
real-time polymerase chain reaction (qRT-PCR) during storage, respectively. During storage, the content of anthocyanin
changed whereas the content of anthocyanin declined by 51.36%–69.51% in well-colored apple and by 74.45%–95.30%
in bad-colored apple. The content of chlorophyll in well-colored apple significantly decreased compared to bad-colored
apple. At harvest time, the expression levels of anthocyanin biosynthesis-related genes including chalcone isomerase
(CHI), dihydroflavonol-4-reductase (DFR), anthocyanidin reductase (ANR), and flavanone 3-hydroxylase (F3H) except
leucoanthocyanidin dioxygenase (LDOX) were significantly higher in well-colored apples than in bad-colored apples.
During storage, the expression levels of anthocyanin biosynthesis-related genes were significantly reduced. After storage
for four months, the expression levels of CHI, DFR, ANR, and F3H were significantly higher in bad-colored apples. With
the extension of storage time, the expression levels of anthocyanin biosynthesis-related genes were significantly reduced,
resulting in decreased rate of anthocyanin synthesis. “Skin burning” more likely happened in bad-colored ‘Red Fuji’ apples
than in well-colored ones during CA storage.

Key words: apple, anthocyanin, chlorophyll, gene expression, postharvest

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