一氧化氮间歇熏蒸对木纳格葡萄活性氧代谢的影响

doi:10.7506/spkx1002-6630-201622038

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 249-254.doi: 10.7506/spkx1002-6630-201622038

一氧化氮间歇熏蒸对木纳格葡萄活性氧代谢的影响

张政¹，王倩¹，张辉¹，魏佳²，丁娟丽¹，沈爱燕¹，吴斌²,³,*

1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；
2.新疆农业科学院农产品贮藏加工研究所，新疆乌鲁木齐 830091；
3.新疆农产品质量安全实验室，新疆乌鲁木齐 830091

收稿日期:2016-03-24 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 吴斌（1973—），男，副研究员，博士，研究方向为果蔬采后分子生物学。E-mail：xjuwubin0320@sina.com
作者简介:张政（1990—），男，硕士研究生，研究方向为农产品贮藏与加工。E-mail：57541038@qq.com
基金资助:
国家自然科学基金地区科学基金项目（31560473）

Effect of Intermittent Fumigation with Nitric Oxide on Reactive Oxygen Species Metabolism of ‘Munage’ Table Grapes

ZHANG Zheng¹, WANG Qian¹, ZHANG Hui¹, WEI Jia², DING Juanli¹, SHEN Aiyan¹, WU Bin²,³,*

1. College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China；
2. Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China；
3. Xinjiang Laboratory of Agro-Products Quality and Safety, ürümqi 830091, China

Received:2016-03-24 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 以木纳格葡萄为材料，采用0、300、1 000 μL/L一氧化氮（NO）以间歇熏蒸的方式处理木纳格葡萄，每7 d熏蒸1 次，共熏蒸8 次。测定了不同用量NO熏蒸处理后其活性氧代谢相关酶的变化趋势。比较了NO处理对葡萄果皮以及果肉中超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）、丙二醛（MDA）含量、超氧阴离子自由基（O2－·）生成速率和过氧化氢（H2O2）含量变化的差异性，研究NO对葡萄抗氧化酶以及活性氧的影响方式。结果表明：300 μL/L NO处理能够提高木纳格葡萄果皮和果肉中SOD、POD、CAT和APX的活性，延缓MDA、O2－·和H2O2的积累，维持木纳格葡萄果实中活性氧代谢的平衡，抑制膜质过氧化的发生，延缓果实的衰老。

关键词: 一氧化氮, 间歇熏蒸, 葡萄, 活性氧

Abstract: The aim of this work was to investigate the impact of nitric oxide (NO) on the metabolism of reactive oxygen species (ROS). ‘Munage’ table grapes were treated by intermittent fumigation once every seven days totally 8 times. The effects of NO on the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) in grape peel and flesh were analyzed. The changes in the contents of malondialdehyde (MDA) and H2O2, as well as superoxide anion radical formation rate were also monitored. The results showed that SOD, POD, CAT and APX activities grape peel and flesh could be improved effectively and the accumulations of MDA, superoxide anion radical and H2O2 were delayed by 300 μL/L NO intermittent fumigation treatment. The NO treatment could maintain the balance of active oxygen metabolism, inhibit membrane lipid peroxidation and delay grape senescence. This study contributed to a comprehensive understanding of the ROS metabolism in ‘Munage’ grape treated with NO and provided useful information for maintaining fruit quality.

Key words: nitric oxide, intermittent fumigation, grape, reactive oxygen species

中图分类号:

TS225.3

张政,王倩,张辉,魏佳,丁娟丽,沈爱燕,吴斌,*. 一氧化氮间歇熏蒸对木纳格葡萄活性氧代谢的影响[J]. 食品科学, 2016, 37(22): 249-254.

ZHANG Zheng, WANG Qian, ZHANG Hui, WEI Jia, DING Juanli, SHEN Aiyan, WU Bin,*. Effect of Intermittent Fumigation with Nitric Oxide on Reactive Oxygen Species Metabolism of ‘Munage’ Table Grapes[J]. FOOD SCIENCE, 2016, 37(22): 249-254.

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一氧化氮间歇熏蒸对木纳格葡萄活性氧代谢的影响

Effect of Intermittent Fumigation with Nitric Oxide on Reactive Oxygen Species Metabolism of ‘Munage’ Table Grapes

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