气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟

doi:10.7506/spkx1002-6630-20241215-126

食品科学 ›› 2025, Vol. 46 ›› Issue (11): 293-301.doi: 10.7506/spkx1002-6630-20241215-126

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气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟

李春江，张东伟，吴少译，项发晖，方婷，李长城，田美玲

（1.福建农林大学食品科学学院，福建福州 350002；2.国家蔬菜加工技术研发分中心，福建福州 350002；3.福建省农产品质量安全重点实验室，福建省农业科学院农业质量标准与检测技术研究所，福建福州 350003）

发布日期:2025-05-14
基金资助:
国家自然科学基金青年科学基金项目（32402120）；福建省自然科学基金项目（2023J05029）；福建省农产品质量安全重点实验室开放课题（APQSKF202302）

Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway

LI Chunjiang, ZHANG Dongwei, WU Shaoyi, XIANG Fahui, FANG Ting, LI Changcheng, TIAN Meiling

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. National R&D Center for Vegetable Processing, Fuzhou 350002, China; 3. Fujian Key Laboratory of Agro-products Quality & Safety, Institute of Quality Standards and Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China)

Published:2025-05-14

摘要/Abstract

摘要： 为揭示气体ClO2是否通过调节丝裂原活化蛋白激酶（mitogen-activated protein kinase，MAPK）信号激活内源乙烯合成促进‘凯特’芒果（Mangifera indica L.）采后成熟，分别选择1-甲基环丙烯（1-methylcyclopropene‌‌，1-MCP）抑制果实乙烯催熟反应和U0126抑制果实MAPK信号级联。结果表明：1-MCP和U0126处理显著减缓了气体ClO2处理引起的‘凯特’芒果果肉深橙黄色指数升高、硬度降低和可溶性固形物含量升高等成熟关键理化指标变化，从而减缓气体ClO2处理的芒果成熟进程。同时，MAPK通路抑制剂U0216处理还能降低气体ClO2引起的乙烯生物合成酶MiACS6、MiACO和MiACO1以及MiME2K1和MiMAP3K17/18表达水平的上调。综合结果表明气体ClO2通过激活MAPK诱导或启动乙烯生物合成调节‘凯特’芒果的成熟。研究结果将为芒果果实的采后催熟及品质调控技术提供理论依据。

关键词: ‘凯特’芒果；气体二氧化氯；果实成熟；丝裂原活化蛋白激酶通路；乙烯生物合成

Abstract: To reveal whether gaseous ClO2 treatment can promote postharvest ripening of ‘Kate’ mango (Mangifera indica L.) by activating MAPK signaling to induce endogenous ethylene synthesis, 1-methylcyclopropene (1-MCP) and U0126 were selected to inhibit ethylene ripening response and the MAPK signaling cascade in mango fruits, respectively. The results showed that 1-MCP and U0126 treatments significantly reduced the changes in key physicochemical indices related to ripening such as elevated dark orange-yellow index, decreased hardness, and increased soluble solids content in ‘Kate’ mango treated by gaseous ClO2, thereby slowing down the ripening process. Meanwhile, U0216 treatment also reduced the gaseous ClO2-induced up-regulation of the expression of the ethylene biosynthesis genes MiACS6, MiACO, and MiACO1, as well as MiME2K1 and MiMAP3K17/18. Collectively, these findings suggest that gaseous ClO2 regulates the ripening of ‘Kate’ mango by activating MAPK signaling to induce or initiate ethylene biosynthesis. The results of this study will provide a theoretical basis for the postharvest ripening and quality control of mango fruits.

Key words: ‘Kate’ mango; gaseous chlorine dioxide; fruit ripening; mitogen-activated protein kinase pathway; ethylene biosynthesis

中图分类号:

S667.7

李春江，张东伟，吴少译，项发晖，方婷，李长城，田美玲. 气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟[J]. 食品科学, 2025, 46(11): 293-301.

LI Chunjiang, ZHANG Dongwei, WU Shaoyi, XIANG Fahui, FANG Ting, LI Changcheng, TIAN Meiling. Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway[J]. FOOD SCIENCE, 2025, 46(11): 293-301.

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气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟

Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway

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