水杨酸处理对杏果实冷害及活性氧代谢的影响

doi:10.7506/spkx1002-6630-201404040

食品科学 ›› 2014, Vol. 35 ›› Issue (4): 195-199.doi: 10.7506/spkx1002-6630-201404040

水杨酸处理对杏果实冷害及活性氧代谢的影响

侯媛媛，朱璇*，王英，龚帅

新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052

收稿日期:2013-04-09 修回日期:2014-01-06 出版日期:2014-02-25 发布日期:2014-03-17
通讯作者: 朱璇 E-mail:zx9927@126.com
基金资助:
公益性行业（农业）科研专项（201303075）

Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature

HOU Yuan-yuan, ZHU Xuan*, WANG Ying, GONG Shuai

College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Ürumqi 830052, China

Received:2013-04-09 Revised:2014-01-06 Online:2014-02-25 Published:2014-03-17
Contact: ZHU Xuan E-mail:zx9927@126.com

摘要/Abstract

摘要：

以新疆塞买提杏为实验材料，用质量浓度0.01 g/L的水杨酸以减压渗透方式处理，置于温度0 ℃、湿度90%～95%的冷库贮藏。定期测定杏果实冷害指数和冷害发病率及与活性氧代谢相关的超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、过氧化物酶（POD）、超氧阴离子自由基（O2－·）的产生速率以及过氧化氢（H2O2）的含量。结果表明：质量浓度0.01 g/L的水杨酸处理能明显降低杏果实冷害发生率，减缓杏果实贮藏期间CAT和POD活性的下降，有效提高杏果实SOD的活性，抑制O2－·产生速率和H2O2含量的增长。说明水杨酸处理可减轻杏果实的冷害发病率，这与水杨酸处理能防止杏果实冷藏期间过高的氧化伤害，维持杏果实活性氧代谢平衡密切相关。

关键词: 水杨酸, 杏果实, 冷害, 活性氧

Abstract:

Xinjiang grown apricot fruits (Saimaiti) were treated with 0.01 g/L salicylic acid (SA) by vacuum infiltration and
then stored at 0 ℃ and 90%–95% relative humidity (RH). The chilling injury index, chilling injury incidence, superoxide
anion free radical production rate, hydrogen peroxide (H2O2) content and the activities of superoxide dismutase (SOD),
catalase (CAT) and peroxidase (POD) of the apricot fruits were determined at regular intervals during storage. The results
showed that the chilling injury index, chilling injury incidence, superoxide anion free radical production rate, H2O2 content
in SA-treated apricot fruits were lower than in control fruits, whereas the activities of SOD, CAT and POD were remarkably
enhanced in the former. It is suggested that the reduced incidence of chilling injury in SA-treated apricot fruit could be
related to maintained metabolic balance of reactive oxygen species, which is beneficial to reduce oxidative damage to
biological macromolecules.

Key words: salicylic acid, apricot fruit, chilling injury, active oxygen

中图分类号:

TS255.3

侯媛媛，朱璇*，王英，龚帅. 水杨酸处理对杏果实冷害及活性氧代谢的影响[J]. 食品科学, 2014, 35(4): 195-199.

HOU Yuan-yuan, ZHU Xuan*, WANG Ying, GONG Shuai. Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature[J]. FOOD SCIENCE, 2014, 35(4): 195-199.

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水杨酸处理对杏果实冷害及活性氧代谢的影响

Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature

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