食品科学 ›› 2019, Vol. 40 ›› Issue (7): 238-246.doi: 10.7506/spkx1002-6630-20180211-142

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脱硫对熏硫‘黑叶’荔枝采后品质及果肉亚硫酸盐代谢的影响

罗 焘,李双双,郭晓萌,韩冬梅,吴振先   

  1. 1.华南农业大学园艺学院,广东省果蔬保鲜重点实验室,南方园艺产品保鲜教育部工程研究中心,广东 广州 510642;2.广东省农业科学院果树研究所,农业部南亚热带果树生物学与遗传资源利用重点实验室,广东 广州 510640;3.广东省荔枝工程技术中心,广东 广州 510642
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-33-15);广东省重点领域研发科技计划项目(2018B020202011);广东省扬帆计划团队项目(2014YT02H013);“十三五”国家重点研发计划重点专项(2016YFD0400103)

Effect of Desulphurization on Postharvest Quality and Sulfite Metabolism in Sulfur-Fumigated ‘Heiye’ Litchi Fruit

LUO Tao, LI Shuangshuang, GUO Xiaomeng, HAN Dongmei, WU Zhenxian   

  1. 1. Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China; 2. Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 3. Guangdong Litchi Engineering Research Center, Guangzhou 510642, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 本实验研究了脱硫对熏硫‘黑叶’荔枝果实采后品质、亚硫酸盐残留量和果肉中亚硫酸盐代谢的影响。测定对照(施保克)、熏硫和脱硫处理的果实4 ℃贮藏期间的色度值、褐变指数、腐烂率、亚硫酸盐残留量及果肉中亚硫酸盐氧化酶(sulfite oxidase,SO)、腺苷-5’-磷酰硫酸还原酶(adenosine 5’-phosphosulfatezoline reductase,APR)、亚硫酸盐还原酶(sulfite reductase,SiR)、丝氨酸酰基转移酶(serine acetyltransferase,SAT)和乙酰丝氨酸裂解酶(O-acetylserine (thiol) lyase,OAS-TL)活力和基因表达。结果表明:贮藏期间脱硫果实较熏硫果实提前转红;脱硫和熏硫荔枝的果皮褐变指数和腐烂率均较对照组显著降低;相比熏硫,脱硫使果皮水分质量分数降低和相对电导率升高的幅度更大,抑制呼吸的效果则相近;脱硫使果皮亚硫酸盐含量大幅降低,并使得果肉亚硫酸盐含量在贮藏16 d后降至接近对照组的水平;贮藏期间除APR外,熏硫和脱硫后果肉中其他4 种酶的活力均呈现上调,即贮藏过程中处理组SO、SAT活力分别较同时期对照组上调2.0、8.6~26.7 倍,而脱硫果肉SAT活力仅在贮藏0 d较对照组上调11.1 倍,之后迅速下降,贮藏32 d后与对照组无显著差异;熏硫和脱硫果肉中5 个基因的表达则均在贮藏中后期总体高于对照。上述结果表明,脱硫可加快熏硫荔枝果皮恢复红色,获得与熏硫相当的保鲜效果,大幅降低了熏硫荔枝的硫残留,保障其食用安全。脱硫和熏硫荔枝果肉中SO和SAT活力的上调表明,SO酶促氧化反应是荔枝果肉亚硫酸盐降解中占主导和最稳定的方式,SAT和SiR主导的还原途径则可能作为氧化途径的补充。

关键词: 荔枝果实, 采后品质, 熏硫, 脱硫, 亚硫酸盐降解

Abstract: The effect of desulfurization on the postharvest quality, sulfite residue and sulfite degradation of sulfurfumigated ‘Heiye’ litchi fruit was investigated. The color, browning index, decay incidence, sulfite residue of litchi fruit, and the activities and gene expression of sulfite oxidase (SO), adenosine 5’-phosphosulfatezoline reductase (APR), sulfite reductase (SiR), serine acetyltransferase (SAT) and O-acetylserine (thiol) lyase (OAS-TL) in pulp were measured in the control (treated with prochloraz), sulfur-fumigated and desulfurized fruits during storage at 4 ℃. Our results showed that the desulfurized fruit turned red earlier than the sulfur-fumigated fruit during storage. The browning index and decay incidence of the treated fruits were significantly lower than those of the control fruit. Desulfurized fruit showed a greater reduction in the moisture content and a greater increase in the relative conductivity of pericarp than did sulfur-fumigated fruit, whereas both treatments were similarly effective against respiration. After desulphurization, sulfite content in pericarp decreased significantly, and sulfite content in desulfurized litchi pulp decreased to a level comparable to that of the control on the 16th day of storage. During storage, the activities of all enzymes investigated except for APR increased in sulfur-fumigated and desulfurized fruits when compared with the control; the activities of SO and SAT in the treated fruits increased by 2.0 and 8.6–26.7 times, respectively. On day 0 of storage, SAT activity in desulfurized litchi increased by 11.1 times in comparison with the control, and then it decreased rapidly, reaching a level not significantly different from that of the control on Day 32. The gene expression of all five enzymes in sulfur-fumigated and desulfurized fruits was higher than that in the control at the middle and late stages of storage. This study indicated that desulfurization accelerated color recovery in the pericarp of sulfur-fumigated litchi fruit with achieving a preservation effect comparable to sulphur-fumigation, and dramatically reduced sulfite residue, thereby ensuring its safety for consumption. The increasing activity of SO and SAT in sulfur-fumigated and desulfurized fruit pulp indicated that oxidative degradation of sulfite catalyzed by SO was dominant and was the most stable way, which may be complemented by the reduction pathway controlled by SAT and SiR.

Key words: litchi fruit, postharvest quality, sulphur fumigation, desulfurization, sulfite metabolism

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