南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较

doi:10.7506/spkx1002-6630-20201202-030

食品科学 ›› 2021, Vol. 42 ›› Issue (21): 177-185.doi: 10.7506/spkx1002-6630-20201202-030

南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较

梁伟，朱亚同，孔蕊，柴秀伟，谢鹏东，毕阳，Dov PRUSKY

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.农业研究组织新鲜农产品采后科学部，以色列里雄莱锡安 7505101）

出版日期:2021-11-15 发布日期:2021-11-23
基金资助:
公益性行业（农业）科研专项（201303075）

Comparison of Phenylpropane Metabolism and Callus in Peel and Pulp of Pumpkin during Wound Healing

LIANG Wei, ZHU Yatong, KONG Rui, CHAI Xiuwei, XIE Pengdong, BI Yang, Dov PRUSKY

(1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Rishon LeZion 7505101, Israel)

Online:2021-11-15 Published:2021-11-23

摘要/Abstract

摘要： 目的：研究南瓜果实愈伤期间果皮和果肉苯丙烷代谢关键酶活力和产物含量的变化，以及聚酚软木脂和木质素积累的差异。方法：对人工模拟损伤的南瓜果实在室温黑暗条件下进行愈伤处理，测定果皮和果肉苯丙烷代谢关键酶和过氧化物酶活力，苯丙烷代谢产物以及H2O2含量，观察果皮和果肉伤口处聚酚软木脂和木质素的积累。结果：愈伤期间，果皮的肉桂酸、p-香豆酸、咖啡酸、阿魏酸、芥子酸和总酚以及肉桂醇、松柏醇、芥子醇和木质素的含量均高于果肉。果皮的聚酚软木脂和木质素的积累速率和积累量明显高于果肉，愈伤第7天时，细胞层厚度分别高出果肉17.55%和24.37%。同时，果皮的苯丙氨酸解氨酶、肉桂酸-4-羟化酶、4-香豆酰-辅酶A连接酶、肉桂醇脱氢酶、过氧化物酶活力均高于果肉，愈伤第5天时，上述酶活力分别高出果肉24.71%、42.31%、21.65%、13.41%和37.51%。此外，果皮的H2O2含量也显著高于果肉（P＜0.05），愈伤第7天时，高出果肉32.75%。结论：南瓜果皮比果肉具有更高的苯丙烷代谢活力和产物含量，以及更高的H2O2含量和过氧化物酶活力，果皮聚酚软木脂和木质素的积累速率和积累量也明显高于果肉。综上所述，表皮的损伤具有较快的愈合速率，果肉的损伤不易愈合反而会加重果实腐烂。因此，南瓜采后应尽量减少伤及果肉的深层损伤。

关键词: 南瓜；果皮；果肉；愈伤；苯丙烷代谢；愈伤组织

Abstract: Objective: To compare the differences in the key enzyme activities and product contents related to phenylpropane metabolism and the accumulation of suberin polyphenolics and lignin in the peel and pulp of pumpkin during wound healing. Methods: Artificially wounded pumpkins were kept at room temperature in darkness for healing. The activities of the key enzymes associated with phenylpropane metabolism and peroxidase and the contents of metabolites and H2O2 in the peel and pulp of pumpkins were determined, and the accumulation of suberin polyphenolicand lignin were observed. Results: During wound healing, higher contents of cinnamic acid, p-coumaric acid, caffeic acid, ferulic acid, sinapic acid and total phenolics as well as higher contents of p-coumaroyl alcohol, coniferyl alcohol, sinapyl alcohol and lignin were accumulated in the peel than in the pulp, and the accumulation rates and amounts of suberin polyphenolics and lignin were pronouncedly higher in the peel than in the pulp. The thickness of suberin polyphenolic and lignin cell layers in the peel were 17.55% and 24.37% higher than those in the pulp on the 7th day, respectively. Meanwhile, the activities of phenylalanine ammonia-lyase (PAL), cinnamic acid-4-hydroxylase (C4H), 4-coumaryl coenzyme A ligase (C4L), cinnamyl alcohol dehydrogenase (CAD) and peroxidase (POD) were 24.71%, 42.31%, 21.65%, 13.41% and 37.51% higher in the peel than in the pulp on the 5th day, respectively. Moreover, the H2O2 content in the peel was higher significantly (P < 0.05) than that in the pulp, with a 32.75% increase being observed on the 7th day. Conclusion: The peel of pumpkin showed higher phenylpropanoid metabolism-related key enzymeactivities and products contents and higher H2O2 content and peroxidase activity as well as higher accumulation rates and amounts of suberin polyphenolics and lignin than did the pulp. In summary, epidermis injuries in pumpkin fruit can heal fast, while flesh injuries cannot heal easily but instead aggravate the occurrence of rot. Therefore, deep injuries to pumpkin flesh should be avoided as much as possible during postharvest handling.

Key words: pumpkin; peel; pulp; wound healing; phenylpropanoid metabolism; callus

中图分类号:

TS255.36

梁伟，朱亚同，孔蕊，柴秀伟，谢鹏东，毕阳，Dov PRUSKY. 南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较[J]. 食品科学, 2021, 42(21): 177-185.

LIANG Wei, ZHU Yatong, KONG Rui, CHAI Xiuwei, XIE Pengdong, BI Yang, Dov PRUSKY. Comparison of Phenylpropane Metabolism and Callus in Peel and Pulp of Pumpkin during Wound Healing[J]. FOOD SCIENCE, 2021, 42(21): 177-185.

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南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较

Comparison of Phenylpropane Metabolism and Callus in Peel and Pulp of Pumpkin during Wound Healing

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