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中国农学通报

中国农学通报 ›› 2016, Vol. 32 ›› Issue (7): 85-90.doi: 10.11924/j.issn.1000-6850.casb15090012

• 林学 园艺 园林 • 上一篇    下一篇

不同贮藏温度下‘宝岛蕉’果实淀粉降解与 乙烯释放量关系初探

苗红霞,孙佩光,张凯星,刘菊华,金志强,徐碧玉   

  1. 中国热带农业科学院热带生物技术研究所/农业部热带作物生物学与遗传资源利用重点实验室,中国热带农业科学院海口实验站/海南省香蕉遗传育种改良重点实验室,海南大学农学院,中国热带农业科学院热带生物技术研究所/农业部热带作物生物学与遗传资源利用重点实验室,中国热带农业科学院海口实验站/海南省香蕉遗传育种改良重点实验室,中国热带农业科学院热带生物技术研究所/农业部热带作物生物学与遗传资源利用重点实验室
  • 收稿日期:2015-09-06 修回日期:2016-01-20 接受日期:2015-12-01 出版日期:2016-03-18 发布日期:2016-03-18
  • 通讯作者: 苗红霞
  • 基金资助:
    国家自然科学基金项目“香蕉果实直链淀粉合成关键酶基因MaGBSSI-3 表达的分子调控机制”(31401843)；海南省自然科学基金项目“香蕉颗粒结合淀粉合成酶MaGBSSI-3 在直链淀粉合成中的作用机制”(314116)；海南省自然科学基金项目“可食用香蕉果实发育的解剖学研究”(314100)；中国热带农业科学院海口实验站科研专项经费资助“宝岛蕉果皮滞绿基因MaSGR的克隆及功能鉴定”(HKZKY140209)；现代农业产业技术体系建设专项资金资助项目“香蕉分子育种”(CARS-32)；973 计划前期研究专项“香蕉果实品质形成调控的遗传基础研究”(2014CB160314)；海南省重大科技项目“香蕉果实发育过程中淀粉生物合成机理研究”(ZDZX2013023-1)。

Starch Degradation and Ethylene Release Content of Musa acuminate L. AAA Cavendish ‘Formosana’Fruits Stored at Different Temperatures

  • Received:2015-09-06 Revised:2016-01-20 Accepted:2015-12-01 Online:2016-03-18 Published:2016-03-18

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摘要： 为了弄清不同贮藏温度下香蕉果实淀粉降解与乙烯释放量的关系，以‘宝岛蕉’果实为材料，针对25、20、16℃ 3个不同贮藏温度下果实中乙烯、总淀粉、直链淀粉及支链淀粉含量变化进行分析。采用生理生化的方法对其相关指标进行测定，结果显示：（1）25、20、16℃温度下乙烯高峰分别出现在第5、6、8天，乙烯释放量分别为2.480、0.505、0.281 ng/(g?h)。（2）25℃温度下总淀粉、直链淀粉和支链淀粉下降速度均较20、16℃快。25℃贮藏7天时总淀粉、直链淀粉、支链淀粉含量分别下降至0.6、0.36、0.24 μg/g，而20℃贮藏7天时总淀粉、直链淀粉、支链淀粉含量分别为1.69、0.56、1.13 μg/g，16℃贮藏12天时总淀粉、直链淀粉、支链淀粉含量分别为2.2、0.81、1.39 μg/g。（3）相关性分析发现，20℃和16℃温度下，乙烯释放量与支链淀粉含量变化不相关，而25℃温度下，乙烯释放量与支链淀粉含量变化呈极显著负相关。结果证明：25℃贮藏温度下，持续的高乙烯释放量可能主要促进了‘宝岛蕉’果实中支链淀粉的降解。

关键词: 化学杀菌剂, 化学杀菌剂, 抑制作用, 木霉, 厚垣孢子萌发, 菌丝生长

Abstract: In order to investigate the correlation between starch degradation and ethylene release content of banana fruit, banana fruits stored at 25, 20 and 16℃ were used to detect the changes of the ethylene release content, total starch, amylose and amylopectin contents of fruits by physiological and biochemical methods. The results showed that: (1) the ethylene release content at 25℃ was higher than that at 20℃ and 16℃, its content at 25, 20 and 16℃ was 2.480 ng/(g · h) (5 d), 0.505 ng/(g · h) (6 d), and 0.281 ng/(g · h) (8 d), respectively; (2) the degradation rate of total starch, amylose and amylopectin at 25℃ was significantly faster than that at 20℃ and 16℃; the contents of total starch, amylose and amylopectin of fruits stored at 25℃ for 7 d were 0.6, 0.36 and 0.24 μg/g, respectively; the contents of total starch, amylose and amylopectin of fruits stored at 20℃ for 7 d were 1.69, 0.56, 1.13 μg/g, respectively; and the contents of total starch, amylose and amylopectin of fruits stored at 16℃ for 12 d were 2.2, 0.81, 1.39 μg/g, respectively; (3) correlation analysis showed that the ethylene release content at 25℃ had a highly and significantly negative correlation with the change of amylopectin content, while no correlation was found between the ethylene release rate and amylopectin content at 20℃ and 16℃. These results suggested that high ethylene production at 25℃ may promote the amylopectin degradation in banana fruits.

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