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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (10): 152-157.doi: 10.11924/j.issn.1000-6850.2013-2485

所属专题： 园艺

• 林学 园艺 园林 • 上一篇    下一篇

‘河套’蜜瓜果实采后活性氧代谢及软化特性的研究

刘莹 刘艳   

  • 收稿日期:2013-09-18 修回日期:2013-10-24 出版日期:2014-04-05 发布日期:2014-04-05
  • 基金资助:
    内蒙古自然科学基金项目“河套蜜瓜果实糖分积累的酶学机制”(200711020314)；国家自然科学基金项目“鲜切芽苗机械损伤防御反应形成中茉莉酸信号的产生机制”(31260403)。

Studies on Active Oxygen Metabolism and Softening Mechanism of Postharvest Cucumis melo L.‘Hetao’ Fruit

  • Received:2013-09-18 Revised:2013-10-24 Online:2014-04-05 Published:2014-04-05

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摘要： 在常温贮藏条件下，为明确果实采后成熟衰老过程中活性氧代谢和果实软化特性。以达到采收成熟的‘河套’蜜瓜果实为试材，对不同贮藏时期果实进行各项生理指标测定。结果显示：（1）随着贮藏时间的延长，蜜瓜果实中活性氧含量呈增加趋势，其中O2·-产生速率在贮藏后期显著增加，H2O2则表现出双峰段的变化趋势；（2）在贮藏期间，SOD活性呈先下降后上升的变化趋势，POD、CAT、APX活性呈先上升后下降的趋势，且三者先后达到活性峰值，维持一段时间高活性水平后开始下降；（3）贮藏初期，LOX和PG活性均极低，分别在贮藏5天和4天后二者活性迅速升高达到最大值，之后LOX活性迅速下降，PG活性则呈小幅波动上升趋势直至贮藏结束。‘河套’蜜瓜果实贮藏期间，过量积累的活性氧加剧了果实的衰老，同时PG和LOX共同参与了果实的软化。

关键词: 风味成分, 风味成分

Abstract: The aim was to find out the characteristics of active oxygen metabolism and fruit softening in the process of postharvest fruit ripening and senescence which were stored in normal temperature. Taking postharvest fruit (Cucumis melo L‘. Hetao’) as experiment material, physiological indices of different storage time were studied. The results showed that: (1) with the extension of storage time, the content of active oxygen increased, including O2-·production rate increased significantly, while the content of H2O2 presented bimodal changes. (2) The activity of SOD showed the trend of declining first and then rising. However, the activities of POD, CAT and APX were firstly increased and then decreased. They reached peaks at different time and maintained high activity levels for a period and then begun to decline. (3) At preliminary storage, LOX and PG activities were all extremely low, and then rose rapidly. LOX activity fell slightly from 5 d of storage, while PG activity showed a trend of rising volatility from 4 d to the end of the storage. Excessive accumulation of active oxygen exacerbated the fruit senescence in fruit storage time; meanwhile PG and LOX all participated in fruit softening.