外源GABA延缓采后猕猴桃果实 冷害及其与活性氧代谢的关系

摘要/Abstract

摘要： 研究γ-氨基丁酸（γ-aminobutyric acid，GABA）处理对冷藏猕猴桃果实冷害的影响及其与活性氧代谢的关系。采用2.0 mmol/L GABA溶液对采后猕猴桃果实浸泡处理20 min，评价果实在（4±1）℃，相对湿度（85±5）%贮藏条件下冷害发生情况，并分析果实活性氧产生与清除系统的动态平衡变化。结果表明：经GABA处理的猕猴桃果实在冷藏过程中冷害指数、细胞膜透性和丙二醛含量上升较缓慢，超氧阴离子自由基产生速率和过氧化氢水平上升被延缓，超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶、谷胱甘肽还原酶、单脱氢抗坏血酸还原酶和脱氢抗坏血酸还原酶在贮藏前期均有提高，并且在随后的贮藏期维持在较高水平，同时果实抗坏血酸和还原型谷胱甘肽含量下降受抑制，从而具有较好的还原力。因此，外源GABA浸泡处理能够通过抑制冷藏猕猴桃果实活性氧积累，提高活性氧清除酶系统和非酶系统活力，以维持较好的氧化还原动态平衡，减少膜脂过氧化反应，维持细胞膜完整性，从而增强果实低温胁迫抗性，延缓冷害发生。

关键词: 猕猴桃, γ-氨基丁酸, 冷害, 活性氧, 抗坏血酸-谷胱甘肽循环

Abstract: The effects of γ-aminobutyric acid (GABA) treatment on the chilling injury of cold-stored kiwifruit and its relationship with reactive oxygen metabolism were investigated. Postharvest kiwifruit was treated with 2.0 mmol/L GABA solution for 20 min and stored at (4±1) °C and (85±5) % relative humidity. The occurrence of fruit chilling injury was evaluated and the changes in the dynamic balance between the production and removal of reactive oxygen species were analyzed. The results showed that GABA treatment could delay the increases in the chilling injury index, cell membrane permeability and MDA content of cold-stored kiwifruit, inhibit the rate of superoxide anion radical production and the rise of hydrogen peroxide content, and maintain high superoxide dismutase, catalase and ascorbate peroxidase activities; moreover, GABA treatment slowed down the decreases in the contents of ascorbic acid and glutathione by improving the activities of glutathione reductase, monodehydroascorbate reductase and dehydroascorbate reductase, which contributed to better antioxidant level in the fruit. Above findings indicated that exogenous GABA treatment was able to maintain a better redox dynamic balance of cold-stored kiwifruit by inhibiting the accumulation of reactive oxygen species, and increasing the activities of reactive oxygen scavenging enzymatic and non-enzymatic systems. These effects reduced membrane lipid peroxidation and maintained cell membrane integrity of kiwifruit, and enhanced the resistance against low temperature stress, thus delaying the chilling injury.

Key words: kiwifruit, γ-Aminobutyric acid, chilling injury, reactive oxygen species, ascorbate-glutathione cycle

夏明辉张珅赵云峰汪莹何凡陈发河林艺芬陈福泉. 外源GABA延缓采后猕猴桃果实冷害及其与活性氧代谢的关系[J]. 食品科学, 0, (): 0-0.

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