三种石榴果皮褐变与酚类代谢及能量代谢关系及差异分析

摘要/Abstract

摘要： 石榴冷藏过程果皮发生褐变从而降低果实品质。石榴果皮富含多酚物质，由酚类物质引发的酶促褐变是果皮褐变的重要因素。同时能量的衰变也影响石榴的采后贮藏品质。本文以三种陕西石榴作为原料，探究其在（4±0.5）℃，85～90%相对湿度贮藏条件下果皮褐变与酚类物质及能量代谢之间的关系，并比较三种石榴的贮藏特性。研究结果表明：三种石榴随贮藏时间的延长，褐变指数增大，DPPH自由基清除能力后期下降，ABTS+自由基清除能力、总酚、总黄酮含量在冷藏过程中小幅波动，花色苷含量呈先升后降趋势。突尼斯软籽石榴果皮多酚氧化酶（PPO）活性最低，苯丙氨酸解氨酶（PAL）活性最高。净皮甜石榴果皮过氧化物酶（POD）活性最高。总体而言，突尼斯软籽石榴果皮酚类代谢相关物质含量及酶活性优于净皮甜和骊山红石榴果皮。此外，贮藏过程中突尼斯软籽石榴果皮保持了较高的ATP、ADP含量和能荷和较高的Mg2+-ATPase、 H+-ATPase活性，且均高于净皮甜和骊山红石榴果皮。净皮甜和骊山红石榴果皮在贮藏过程中能量状态变化相似。相关性分析结果表明石榴果皮褐变与酚类代谢中总酚、总黄酮含量、POD及PAL活性呈正相关，与PPO活性呈负相关但不显著；与能量代谢中ADP、AMP含量、Mg2+-ATPase活性呈正相关。主成分分析结果进一步证实石榴果皮褐变与酚类代谢及能量代谢指标间存在相关性。

关键词: 石榴, 果皮褐变, 酚类代谢, 能量代谢, 相关性分析, 主成分分析

Abstract: Pomegranate (Punica granatum L.) husk happens to be browning during cold storage which would reduce the fruit quality. Pomegranate husk is rich in polyphenols. Enzymatic browning induced by phenolic substances is an important factor of husk browning. Energy status also affects the postharvest storage quality of pomegranate. Three cultivars of Shaanxi pomegranate were used to explore the relationship between husk browning and phenolic substances and energy metabolism under storage conditions of (4±0.5) ℃ and 85-90% relative humidity, as well as to compare the storage characteristics among the three kinds of pomegranates. The results showed that: with the extension of storage time, the browning index increased, the DPPH radical scavenging ability decreased in the later stage, the ABTS+ radical scavenging ability, total phenolic and total flavonoids contents fluctuated slightly, and the anthocyanin content increased first and then decreased. The PPO activity of Tunisia soft seed remained lowest, and PAL activity retained highest, while the POD activity of Jingpitian was the highest. In general, those phenolic metabolism indexes of Tunisia soft seed pomegranate husk performed better than those of Jingpitian and Lishanhong. In addition, the Tunisia soft seed pomegranate husk maintained higher ATP, ATP contents, energy charge, and higher Mg2+-ATPase and H+-ATPase activities during storage, while the change of energy state of Jingpitian and Lishanhong was similar and performed worse than Tunisia soft seed. The results of correlation analysis showed that pomegranate husk browning was positively correlated with the contents of total phenolic, total flavonoids, POD and PAL activities of phenolic metabolism, negatively correlated with PPO activity but not significant. It was also positively correlated with the contents of ADP, AMP and Mg2+-ATPase activities in energy metabolism. The results of principal component analysis further confirmed the correlation between pomegranate husk browning and phenolic metabolism and energy metabolism indexes.

Key words: pomegranate, husk browning, phenolic metabolism, energy metabolism, correlation analysis, principal component analysis

中图分类号:

TS255.3

刘倩婷杜佳铭郭晓宏候德华王彩莲郭晓成寇莉萍. 三种石榴果皮褐变与酚类代谢及能量代谢关系及差异分析[J]. 食品科学, 0, (): 0-0.

Qian-Ting Liu Xiao-Hong GUO KOU Li-Ping. Research on the relationship and difference between husk browning and metabolism of phenols and energy of three pomegranate cultivars[J]. FOOD SCIENCE, 0, (): 0-0.

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