[1]千春录,朱芹,高姗,等.外源褪黑素处理对采后水蜜桃冷藏品质及冷害发生的影响[J].江苏农业学报,2020,(03):702-708.[doi:doi:10.3969/j.issn.1000-4440.2020.03.024]
　QIAN Chun-lu,ZHU Qin,GAO Shan,et al.Effects of exogenous melatonin treatment on cold storage quality and chilling injury of postharvest peach fruit[J].,2020,(03):702-708.[doi:doi:10.3969/j.issn.1000-4440.2020.03.024]
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外源褪黑素处理对采后水蜜桃冷藏品质及冷害发生的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年03期
页码:
702-708
栏目:
加工贮藏·质量安全
出版日期:
2020-06-30

文章信息/Info

Title:
Effects of exogenous melatonin treatment on cold storage quality and chilling injury of postharvest peach fruit
作者:
千春录1; 朱芹1; 高姗1; 陈国华1; 戚思影1; 季正捷1; 金昌海1; 陈学好2; 齐晓花2
(1.扬州大学食品科学与工程学院，江苏扬州225127；2.扬州大学园艺与植物保护学院，江苏扬州225009)
Author(s):
QIAN Chun-lu1; ZHU Qin1; GAO Shan1; CHEN Guo-hua1; QI Si-ying1; JI Zheng-jie1; JIN Chang-hai1; CHEN Xue-hao2; QI Xiao-hua2
(1.School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;2.School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China)
关键词:
水蜜桃; 褪黑素; 冷藏品质; 冷害; 褐变
Keywords:
peach; melatonin; cold storage quality; chilling injury; browning
分类号:
TS255.36
DOI:
doi:10.3969/j.issn.1000-4440.2020.03.024
文献标志码:
A
摘要:
以琼花露水蜜桃为试验材料，研究不同浓度（50 μmol/L、100 μmol/L、150 μmol/L、200 μmol/L）褪黑素处理对桃果低温贮藏品质的影响。结果表明，100 μmol/L褪黑素处理能有效抑制冷藏桃果硬度下降和失重率上升，从而保持冷藏桃果感官品质，减轻冷害症状。褪黑素处理能有效抑制冷藏桃果相对电导率上升,丙二醛（MDA）积累,蛋白质和抗坏血酸降解，从而降低桃果氧化伤害。褪黑素处理能有效抑制多酚氧化酶（PPO）、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)活性的上升，维持多酚含量，从而抑制果实褐变。总之，100 μmol/L褪黑素处理通过抑制桃果褐变，降低氧化伤害，保持果实冷藏品质并抑制冷害发生。
Abstract:
The effects of different concentrations (50 μmol/L, 100 μmol/L, 150 μmol/L, 200 μmol/L) of melatonin on the cold storage quality of Qionghualu peach fruits were studied. The results showed that 100 μmol/L melatonin treatment could effectively inhibit the decrease of hardness and the increase of weight loss rate in peach fruits during cold storage, thus maintaining the sensory quality of chilled peach fruits and alleviating chilling injury symptoms. Melatonin treatment could effectively inhibit the increase of relative electrical conductivity, accumulation of malondialdehyde (MDA), degradation of protein and ascorbic acid in peach fruit during cold storage, thus reducing oxidative damage. Melatonin treatment could effectively inhibit the increase of polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia lyase (PAL) activities and maintain polyphenol content, thus inhibiting fruit browning. In conclusion, 100 μmol/L melatonin treatment can inhibit the browning of peach fruit and reduce oxidative damage, so as to maintain the cold storage quality of fruit and inhibit the occurrence of chilling injury.

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备注/Memo

备注/Memo:
收稿日期：2019-11-22基金项目：江苏省基础研究计划项目（BK20140483）；中国博士后科学基金面上项目（2014M560451）作者简介：千春录（1982-），男，河南焦作人，博士，副教授，从事食品科学研究。（ E-mail）clqian@yzu.edu.cn通讯作者：齐晓花，（ E-mail）xhqi@yzu.edu.cn
更新日期/Last Update: 2020-07-14