外源蔗糖处理对采后桃果皮色泽形成的影响

doi:10.7506/spkx1002-6630-20201112-135

食品科学 ›› 2022, Vol. 43 ›› Issue (1): 177-183.doi: 10.7506/spkx1002-6630-20201112-135

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外源蔗糖处理对采后桃果皮色泽形成的影响

田梦瑶，周宏胜，唐婷婷，张映曈，凌军，罗淑芬，李鹏霞

（1.沈阳农业大学食品学院，辽宁沈阳 110866；2.江苏省农业科学院农业设施与装备研究所，江苏南京 210014；3.江苏省高效园艺作物遗传改良重点实验室，江苏南京 210014）

发布日期:2022-01-29
基金资助:
国家自然科学基金青年科学基金项目（31901746）；江苏现代农业产业技术体系建设专项资金项目（JATS[2021]446）

Effect of Exogenous Sucrose Treatment on the Peel Coloration in Postharvest Peaches

TIAN Mengyao, ZHOU Hongsheng, TANG Tingting, ZHANG Yingtong, LING Jun, LUO Shufen, LI Pengxia

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;3. Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China)

Published:2022-01-29

摘要/Abstract

摘要： 为探究外源蔗糖处理对采后桃果皮着色的影响，本研究以套袋采收的‘春美’桃为试材，采后用200?mmol/L的蔗糖浸泡处理后于常温（（20±1）℃）条件下贮藏，并测定采后蔗糖处理桃的品质指标、果皮花色苷含量、内源糖含量和花色苷代谢相关酶活力。结果表明，外源蔗糖处理对桃果实呼吸强度、乙烯释放速率、可溶性固形物质量分数和硬度无显著影响（P＞0.05），但促进了桃果皮花色苷和蔗糖含量的提升。蔗糖处理可使采后桃果皮维持相对较高的查耳酮合成酶（chalcone synthase，CHS）、黄烷酮3-羟化酶（flavonoid 3-hydroxylase，F3H）、二氢黄酮醇4-还原酶（dihytroflavonol 4-reductase，DFR）和类黄酮-3-O-葡萄糖基转移酶（UDP-glucose: flavonoid 3-O-glucosyltransferase，UFGT）等花色苷合成代谢相关酶的活性。因此，外源蔗糖处理可能通过调控花色苷代谢相关酶活性促进桃果皮花色苷的合成，本研究可为采后桃果皮色泽提升技术的研发提供参考。

关键词: 桃；蔗糖；花色苷合成；机理

Abstract: This study was undertaken in order to explore the effect of exogenous sucrose treatment on the peel coloration in postharvest peaches. Freshly harvested ‘Chunmei’ peaches were dipped in 200 mmol/L sucrose and then stored at (20 ± 1) ℃. Fruit quality traits, and the contents of anthocyanins and endogenous sugars and enzyme activities related to anthocyanidin metabolism were measured during postharvest storage. The results showed that sucrose treatment had no significant effects on the respiratory intensity, ethylene release rate, total soluble solids content or hardness of peach fruit (P > 0.05), but it increased the contents of anthocyanins and sucrose. In addition, sucrose treatment maintained relatively high activities of the enzymes related to anthocyanin synthesis in postharvest peach peel, such as chalcone synthase (CHS), flavonoid 3-hydroxylase (F3H), dihydroflavonol reductase (DFR) and UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT). Therefore, exogenous sucrose treatment can improve anthocyanin synthesis by regulating anthocyanidin metabolism-related enzyme activities in peach peel. This finding will provide a reference for research on the improvement of color in peach peel after harvest.

Key words: peach; sucrose; anthocyanin synthesis; mechanism

中图分类号:

TS255.3

田梦瑶，周宏胜，唐婷婷，张映曈，凌军，罗淑芬，李鹏霞. 外源蔗糖处理对采后桃果皮色泽形成的影响[J]. 食品科学, 2022, 43(1): 177-183.

TIAN Mengyao, ZHOU Hongsheng, TANG Tingting, ZHANG Yingtong, LING Jun, LUO Shufen, LI Pengxia. Effect of Exogenous Sucrose Treatment on the Peel Coloration in Postharvest Peaches[J]. FOOD SCIENCE, 2022, 43(1): 177-183.

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外源蔗糖处理对采后桃果皮色泽形成的影响

Effect of Exogenous Sucrose Treatment on the Peel Coloration in Postharvest Peaches

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