褪黑素对冷藏后芒果果实冷害和后熟的影响及生理机制

doi:10.7506/spkx1002-6630-20230712-154

食品科学 ›› 2024, Vol. 45 ›› Issue (8): 218-227.doi: 10.7506/spkx1002-6630-20230712-154

褪黑素对冷藏后芒果果实冷害和后熟的影响及生理机制

徐萍，黄婷，刘士琦，胡美姣，高兆银，刘家粮，张正科

（1.海南大学食品科学与工程学院，海南海口 570228；2.海南省食品营养与功能食品重点实验室，海南海口 570228；3.中国热带农业科学院环境与植物保护研究所，海南海口 571101）

出版日期:2024-04-25 发布日期:2024-05-01
基金资助:
海南省重点研发计划项目（ZDYF2020105）

Effect of Melatonin on Chilling Injury and Ripening of Postharvest Mango Fruits during Shelf Life after Refrigeration and Underlying Physiological Mechanism

XU Ping, HUANG Ting, LIU Shiqi, HU Meijiao, GAO Zhaoyin, LIU Jialiang, ZHANG Zhengke

(1. School of Food Science and Engineering, Hainan University, Haikou 570228, China;2. Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China;3. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China)

Online:2024-04-25 Published:2024-05-01

摘要/Abstract

摘要： 以采后‘贵妃’芒果为试材，在0.5 mmol/L褪黑素（melatonin，MT）溶液中浸泡1 h，晾干后置于4 ℃贮藏28 d，随后转移至室温（25 ℃）贮藏4 d，探究MT对冷藏后芒果果实冷害（chilling injury，CI）和成熟的影响及相关机理。结果显示，MT处理有效降低了芒果果实的CI指数，提高了可溶性固形物含量、呼吸速率和乙烯释放量并加速了色相值和硬度下降；MT处理促进了水溶性果胶和螯合性果胶含量升高，提高了多聚半乳糖醛酸酶、β-半乳糖苷酶和纤维素酶活性，加速了果胶甲酯酶活性下降，从而导致细胞壁降解和果实软化。此外，MT处理提高了果实1-氨基环丙烷-1-羧酸合成酶和1-氨基环丙烷-1-羧酸氧化酶活性及其编码基因MiACS和MiACO的表达水平，同时上调了MiETR1、MiERS1、MiERF1、MiEIN2、MiCBF1和MiICE1并下调MiCTR1基因的表达。上述结果表明MT能有效改善冷藏后芒果果实后熟恢复能力并减轻其CI。

关键词: 芒果；褪黑素；冷害；货架期；细胞壁代谢；乙烯生物合成

Abstract: We investigated the effect and underlying mechanism of postharvest treatment with 0.5 mmol/L melatonin (MT) treatment 1 h on chilling injury (CI) and ripening of ‘Guifei’ mango fruits during 4 days of shelf life at 25 ℃ after refrigeration at 4 ℃ for 28 days. The results showed that MT treatment markedly decreased CI and enhanced soluble solids content (SSC), respiration rate and ethylene production, while accelerating the decline in hue value and firmness of chilled mango fruits. Compared with the control group, MT treatment promoted the increase in the contents of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) and the activities of polygalacturonase, β-galactosidase and endo-1,4-β-D-glucanase and accelerated the decrease in pectin methylesterase activity, thereby leading to cell wall degradation and fruit softening. Compared with the control group, higher activities of 1-aminocyclopropane-1-carboxylic acid synthase (ACS) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) and the expressions of their encoding genes (MiACS and MiACO) were observed in MT-treated fruits. Moreover, MT up-regulated the expression of MiETR1, MiERS1, MiERF1, MiEIN2, MiCBF1 and MiICE1 while down-regulating the expression of MiCTR1. These results indicated that MT treatment could promote the restoration of ripening and reduce CI in mango fruits during shelf life after storage at low temperature.

Key words: mango; melatonin; chilling injury; shelf life; cell wall metabolism; ethylene biosynthesis

中图分类号:

TS255.3

徐萍，黄婷，刘士琦，胡美姣，高兆银，刘家粮，张正科. 褪黑素对冷藏后芒果果实冷害和后熟的影响及生理机制[J]. 食品科学, 2024, 45(8): 218-227.

XU Ping, HUANG Ting, LIU Shiqi, HU Meijiao, GAO Zhaoyin, LIU Jialiang, ZHANG Zhengke. Effect of Melatonin on Chilling Injury and Ripening of Postharvest Mango Fruits during Shelf Life after Refrigeration and Underlying Physiological Mechanism[J]. FOOD SCIENCE, 2024, 45(8): 218-227.

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褪黑素对冷藏后芒果果实冷害和后熟的影响及生理机制

Effect of Melatonin on Chilling Injury and Ripening of Postharvest Mango Fruits during Shelf Life after Refrigeration and Underlying Physiological Mechanism

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