一氧化氮减压熏蒸对小白杏采后品质和多胺与谷胱甘肽代谢的影响

doi:10.7506/spkx1002-6630-20250926-212

食品科学 ›› 2026, Vol. 47 ›› Issue (6): 304-316.doi: 10.7506/spkx1002-6630-20250926-212

一氧化氮减压熏蒸对小白杏采后品质和多胺与谷胱甘肽代谢的影响

刘永丽，张昱，冯雨蝶，马丽春，周生畅，魏佳，吴斌，杨洋

（1.新疆大学智慧农业学院（研究院），新疆乌鲁木齐 830049；2.新疆维吾尔自治区农业科学院农产品加工研究所，新疆农产品加工与保鲜重点实验室，新疆乌鲁木齐 830091；3.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052）

出版日期:2026-03-25 发布日期:2026-04-14
基金资助:
新疆维吾尔自治区科技创新领军人才项目（2022TSYCLJ0040）；新疆自治区杏产业技术体系贮运加工岗位项目（XJCYTX-03-04）

Effect of Nitric Oxide Fumigation Combined with Hypobaric Treatment on the Postharvest Quality and Metabolism of Polyamines and Glutathione in Xiaobai Apricots

LIU Yongli, ZHANG Yu, FENG Yudie, MA Lichun, ZHOU Shengchang, WEI Jia, WU Bin, YANG Yang

(1. College of Smart Agriculture (Research Institute), Xinjiang University, ürümqi 830049, China; 2. Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Institute of Food Science and Technology, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China; 3. College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China)

Online:2026-03-25 Published:2026-04-14

摘要/Abstract

摘要： 为探究一氧化氮（nitric oxide，NO）减压处理（hypobaric treatment，HYT）对小白杏采后贮藏品质的调控作用，本实验以‘轮台’白杏为试材，采用外源NO减压熏蒸（HYT＋NO）作为处理组，以NO常压熏蒸（NO组）、单一减压（HYT组）作为对照。分析测定果实（25±2）℃、相对湿度（85±5）%贮藏10 d期间的硬度、质量损失率、腐烂率、抗氧化能力及谷胱甘肽代谢、多胺代谢相关指标的动态变化，并进行相关性分析。HYT＋NO处理能显著提升果实抗氧化能力，维持果实硬度，抑制质量损失率和腐烂率的上升。同时HYT＋NO处理通过上调多胺和谷胱甘肽代谢相关编码基因表达，提高精氨酸脱羧酶、鸟氨酸脱羧酶、亚精胺合成酶、精胺合成酶、S-腺苷甲硫氨酸脱羧酶、γ-谷氨酰半胱氨酸合成酶、谷胱甘肽还原酶、谷胱甘肽过氧化物酶及谷胱甘肽S-转移酶的活性，抑制二胺氧化酶与多胺氧化酶活性；此外，HYT＋NO处理能维持果实中亚精胺（spermidine，Spd）、精胺（spermine，Spm）和还原型谷胱甘肽（reduced glutathione，GSH）的含量，减少氧化型谷胱甘肽和过氧化氢的积累。相关性分析表明，Spd、Spm和GSH与总抗氧化能力和硬度呈显著正相关，与质量损失率和腐烂率呈负相关，且Spd、Spm与GSH呈显著正相关。综上，HYT＋NO处理通过协同调控多胺与GSH代谢通路，从而增强果实抗氧化能力，维持小白杏采后贮藏品质。

关键词: 一氧化氮；减压；小白杏；多胺代谢；谷胱甘肽代谢；抗氧化能力

Abstract: To investigate the regulatory effect of nitric oxide (NO) fumigation combined with hypobaric treatment (HYT) on the postharvest quality of Xiaobai apricots, ‘Luntai’ apricots were treated with exogenous NO under hypobaric conditions (HYT + NO). NO fumigation at normal pressure (NO group) and single hypobaric treatment (HYT group) were used as controls for comparison. During 10 days of storage at (25 ± 2) ℃ and (85 ± 5)% relative humidity, changes in fruit firmness, mass loss, decay incidence, antioxidant capacity, and key indicators related to glutathione and polyamine metabolism were measured. Correlation analysis was also performed. The results showed that HYT + NO treatment significantly enhanced the antioxidant capacity of the fruit, maintained higher firmness, and suppressed the increase in mass loss and decay incidence. Meanwhile, HYT + NO up-regulated the expression of genes involved in polyamine and glutathione metabolism, leading to increased activities of arginine decarboxylase, ornithine decarboxylase, spermidine synthase, spermine synthase, S-adenosylmethionine decarboxylase, γ-glutamylcysteine synthetase, glutathione reductase, glutathione peroxidase, and glutathione S-transferase, while decreasing the activities of diamine oxidase and polyamine oxidase. Moreover, this treatment maintained the contents of spermidine (Spd), spermine (Spm), and reduced glutathione (GSH) and mitigated the accumulation of oxidized glutathione and hydrogen peroxide. Correlation analysis revealed that Spd, Spm, and GSH were significantly positively correlated with total antioxidant capacity and firmness, but significantly negatively correlated with mass loss and decay incidence. Spd and Spm were also significantly positively correlated with GSH. In conclusion, HYT + NO treatment enhances the antioxidant capacity and maintains the postharvest storage quality of Xiaobai apricots through the synergistic regulation of the polyamines (PAs) and GSH metabolic pathways.

Key words: nitric oxide; hypobaric; Xiaobai apricots; polyamine metabolism; glutathione metabolism; antioxidant capacity

中图分类号:

TS255.36

刘永丽，张昱，冯雨蝶，马丽春，周生畅，魏佳，吴斌，杨洋. 一氧化氮减压熏蒸对小白杏采后品质和多胺与谷胱甘肽代谢的影响[J]. 食品科学, 2026, 47(6): 304-316 https://doi.org/10.7506/spkx1002-6630-20250926-212

LIU Yongli, ZHANG Yu, FENG Yudie, MA Lichun, ZHOU Shengchang, WEI Jia, WU Bin, YANG Yang. Effect of Nitric Oxide Fumigation Combined with Hypobaric Treatment on the Postharvest Quality and Metabolism of Polyamines and Glutathione in Xiaobai Apricots[J]. FOOD SCIENCE, 2026, 47(6): 304-316 https://doi.org/10.7506/spkx1002-6630-20250926-212

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一氧化氮减压熏蒸对小白杏采后品质和多胺与谷胱甘肽代谢的影响

Effect of Nitric Oxide Fumigation Combined with Hypobaric Treatment on the Postharvest Quality and Metabolism of Polyamines and Glutathione in Xiaobai Apricots

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