预冷方式对甜樱桃采后耐贮性及新橙皮苷代谢的影响

doi:10.7506/spkx1002-6630-20220829-337

摘要/Abstract

摘要： 为明确预冷方式对甜樱桃采后耐贮性和新橙皮苷代谢的影响，分别采用压差预冷、冰水预冷、冷库风冷和臭氧冰水预冷4 种方式处理‘红玛瑙’甜樱桃，通过关联分析甜樱桃果实在（0.0±0.5）℃贮藏期间感官品质、营养品质、呼吸代谢、抗病相关酶活性、新橙皮苷含量及相关基因表达变化，筛选出预冷方式影响甜樱桃耐贮性的关键评价指标和新橙皮苷代谢关键调控基因。结果表明：相较于商业预冷方式（冷库风冷），压差预冷可显著提高甜樱桃果实中的过氧化物酶（peroxisome，POD）、超氧化物歧化酶（superoxide dismutase，SOD）、过氧化氢酶（catalase，CAT）、肉桂酸-4-羟化酶、肉桂醇脱氢酶和4-香豆酰辅酶A连接酶活力，使樱桃保持较高的果肉硬度，显著降低病情指数、枯梗率和褐变指数（P＜0.05），但新橙皮苷含量及变化与冰水预冷处理组无显著差异（P＞0.05）；VC含量、苯丙烷代谢途径关键酶（肉桂酸-4-羟化酶、肉桂醇脱氢酶和4-香豆酰辅酶A连接酶）、SOD、多酚氧化酶（polyphenoloxidase，PPO）和脂氧合酶活力与预冷方式及甜樱桃感官品质呈显著相关，可作为甜樱桃耐贮性关键评价指标；贮藏期间甜樱桃新橙皮苷含量呈现波动下降趋势；压差预冷处理可通过促进基因LOC110760277、LOC110751411、LOC110757814、QXJJ01001021、LOC110745765和LOC110756675表达及抑制基因LOC110758277、LOC110771557表达促进新橙皮苷的合成。综上，压差预冷在提高甜樱桃采后耐贮性和促进新橙皮苷合成方面优于冰水预冷、冷库风冷和臭氧冰水预冷。

关键词: 预冷；甜樱桃；耐贮性；新橙皮苷；关联分析

Abstract: In order to clarify the effects of precooling treatments on the postharvest storability and neohesperidin metabolism of sweet cherries, forced-air precooling, ice-water precooling, cold storage precooling and ozone ice-water precooling were used to treat ‘Red Agate’ sweet cherries prior to being stored at (0.0 ± 0.5) ℃. The sensory quality, nutritional quality, respiratory metabolism, disease resistance-related enzyme activities, neohesperidin content and related gene expression in sweet cherries were analyzed during storage. In addition, the key indicators for the evaluation of storability and the key regulatory genes of neohesperidin metabolism in sweet cherries were selected by correlation analysis. The results showed that compared with commercial precooling (cold storage precooling), forced-air precooling significantly increased the activities of peroxisome (POD), superoxide dismutase (SOD), catalase (CAT), cinnamic acid-4-hydroxylase (C4H), cinnamyl-alcohol dehydrogenase (CAD) and 4-coumarate:coenzyme A ligase (4-CL), maintained higher fruit hardness, and reduced the disease index, dry fruit stem incidence, and browning index of sweet cherry during storage (P < 0.05), but its effect in promoting neohesperidin synthesis was not significantly different from that of ice water precooling (P > 0.05). VC content, and the activities of C4H, CAD and 4-CL (key enzymes in the phenylpropane metabolic pathway), SOD, PPO and lipoxygenase showed a significant correlation with the sensory quality of sweet cherries, which could be used as key physiological indicators to evaluate the storage stability of sweet cherry. The content of neohesperidin in sweet cherries fluctuated and decreased during storage. Forced-air precooling could promote neohesperidin synthesis by improving the gene expression of LOC110760277, LOC110751411, LOC110757814, QXJJ01001021, LOC110745765 and LOC110756675 and inhibiting the gene expression of LOC110758277 and LOC110771557. These results indicated that forced-air precooling was more effective in improving the storage storability of sweet cherries and promoting neohesperidin synthesis than ice-water precooling, cold storage precooling and ozone ice-water precooling.

Key words: precooling; sweet cherry; storability; neohesperidin; correlation analysis

中图分类号:

S379.2

冯雅蓉，杜俊杰. 预冷方式对甜樱桃采后耐贮性及新橙皮苷代谢的影响[J]. 食品科学, 2023, 44(15): 239-260.

FENG Yarong, DU Junjie. Effects of Precooling Treatments on Postharvest Storability and Neohesperidin Metabolism in Sweet Cherries[J]. FOOD SCIENCE, 2023, 44(15): 239-260.

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预冷方式对甜樱桃采后耐贮性及新橙皮苷代谢的影响

Effects of Precooling Treatments on Postharvest Storability and Neohesperidin Metabolism in Sweet Cherries

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