食品科学 ›› 2021, Vol. 42 ›› Issue (9): 151-159.doi: 10.7506/spkx1002-6630-20200507-065

• 包装贮运 • 上一篇    下一篇

水杨酸和硝普钠协同处理对芒果贮藏品质及抗氧化活性的影响

任艳芳,薛宇豪,田丹,何俊瑜,张黎明,吴情,刘树   

  1. (1.常州大学环境与安全工程学院,江苏 常州 213164;2.贵州大学农学院,贵州 贵阳 550025)
  • 出版日期:2021-05-15 发布日期:2021-06-02
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660477;31360413);常州大学引进人才项目(201709;201710)

Synergistic Effect of Salicylic Acid and Nitric Oxide Treatment on Quality and Antioxidant Activity in Postharvest Mango Fruit

REN Yanfang, XUE Yuhao, TIAN Dan, HE Junyu, ZHANG Liming, WU Qing, LIU Shu   

  1. (1. School of Environmental and Safety Engineering, Changzhou University, Changzhou 213164, China; 2. College of Agriculture, Guizhou University, Guiyang 550025, China)
  • Online:2021-05-15 Published:2021-06-02

摘要: 为探究水杨酸(salicylic acid,SA)和一氧化氮(nitric oxide,NO)处理在采后芒果果实贮藏品质和抗氧化能力维持中的协同作用,以‘台农’芒果为材料,研究经2 mmol/L SA和0.25 mmol/L NO供体硝普钠(sodium nitroprusside,SNP)处理后常温贮藏期间果实外观品质、风味品质、抗氧化物质含量、总抗氧化能力、活性氧水平、丙二醛含量、抗氧化酶活力的变化。结果表明:与CK组(蒸馏水处理)相比,SA和SNP单独及复合处理均能有效延缓芒果采后果实色泽转黄和硬度下降,降低质量损失率和病情指数,抑制果实可滴定酸质量分数、VC和总酚含量的下降,提高果实中超氧化物歧化酶、过氧化物酶和过氧化氢酶活力,增强总抗氧化能力,进而降低超氧阴离子产生速率和过氧化氢含量,减少丙二醛积累,缓解氧化损伤,其中SA和SNP复合处理效果最好。综上,SA和SNP复合处理对于保持芒果贮藏品质效果最好,结果可为芒果贮藏保鲜提供参考。

关键词: 芒果;水杨酸;一氧化氮;协同作用

Abstract: In order to investigate the synergistic effect of salicylic acid (SA) and nitric oxide (NO) treatment on the storage quality and antioxidant capacity of mango after harvest, the fruit (Mangifera indica L. cv. ‘Tainong’ ) were pretreated with 2 mmol/L SA, 0.25 mmol/L sodium nitroprusside (SNP, a NO donor) or their combination before storage at room temperature, and the changes in their appearance, flavor, antioxidant contents, total antioxidant capacity, reactive oxygen species (ROS) levels and malondialdehyde (MDA) contents, and antioxidant enzymes activities were analyzed during storage. The results showed that SA and SNP especially when they were combined effectively delayed the yellowing and softening process of mango fruit, decreased the mass loss and disease index, inhibited the decrease in the contents of titratable acid, ascorbic acid and total phenols, improved the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), enhanced total antioxidant capacity, and decreased the rate of superoxide anion production and the accumulation of hydrogen peroxide and MDA, thereby alleviating oxidative stress, when compared with the control group treated with distilled water. Altogether, these findings indicated that SA and SNP had synergistic effects in maintaining the storage quality of mango fruit, which can provide a theoretical basis for improving the storage quality and prolonging the shelf life of mango fruit.

Key words: Mangifera indica L.; salicylic acid; nitric oxide; synergistic effect

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