褪黑素浓度对草莓果实采后品质的影响

doi:10.11924/j.issn.1000-6850.casb2024-0173

中国农学通报 ›› 2025, Vol. 41 ›› Issue (1): 154-160.doi: 10.11924/j.issn.1000-6850.casb2024-0173

• 食品·营养·检测·安全 • 上一篇下一篇

褪黑素浓度对草莓果实采后品质的影响

吴夏明(), 戴宏芬, 杨敏, 周陈平, 邝瑞彬, 刘传和, 贺涵, 徐泽, 魏岳荣()

广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室，广州 510640

收稿日期:2024-03-13 修回日期:2024-09-04 出版日期:2025-01-05 发布日期:2025-01-01
通讯作者:
魏岳荣，男，1972年出生，湖南人，研究员，博士，研究方向：亚热带作物种质资源收集评价、细胞工程和分子育种研究。通信地址：510640 广东省广州市天河区大丰二街80号，E-mail：weid18@163.com。
作者简介:
吴夏明，男，1992年出生，安徽马鞍山人，助理研究员，博士研究生，主要从事亚热带果树的遗传育种以及生物技术研究。通信地址：510640 广东省广州市天河区大丰二街80号，E-mail：wuxiaming625@126.com。
基金资助:
广东省农业科学院果树研究所自主培育项目; 珠海市平沙镇科技支撑项目“名特优水果优质高效立体栽培技术研究与集成及示范推广”(TZ-2022-100)

Effects of Melatonin Concentrations on Postharvest Quality of Strawberry Fruit

WU Xiaming(), DAI Hongfen, YANG Min, ZHOU Chenping, KUANG Ruibin, LIU Chuanhe, HE Han, XU Ze, WEI Yuerong()

Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs/ Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research/ Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640

Received:2024-03-13 Revised:2024-09-04 Published:2025-01-05 Online:2025-01-01

摘要/Abstract

摘要：

分析不同浓度褪黑素对草莓采后常温状态下贮藏保鲜的影响，为草莓常温状态下高效、安全保鲜技术的开发提供理论依据。以‘香野’草莓（红熟期75%）为材料，将草莓果实浸泡在不同浓度的褪黑素中，测定常温贮藏期间草莓果实表观品质性状、食用品质性状、抗氧化酶活性、MDA以及H₂O₂含量并进行综合评价。相比于对照，褪黑素处理对延缓草莓果实硬度、质量损失、可滴定酸的下降速率，促进总酚含量、总黄酮含量、SOD酶活、POD酶活和CAT酶活的上升速率以及抑制MDA和H₂O₂含量的积累有着重要作用。试验结果显示，褪黑素处理可以延长常温状态下草莓的贮藏保鲜期，其中300 μmol/L的浓度效果最佳。

关键词: 草莓, 褪黑素, 常温贮藏, 品质, 生理变化, 保鲜技术

Abstract:

The effects of different concentrations of melatonin on the storage and preservation of strawberries at ambient temperature were analyzed, which provided a theoretical basis for the development of efficient and safe preservation technology of strawberries. In this study, ‘Xiangye’ strawberry (75% at red ripening stage) was used as material, and the differences between apparent quality traits, edible quality traits, antioxidant enzyme activity, MDA and H₂O₂ contents of strawberry fruits during ambient temperature storage were determined and comprehensively evaluated by soaking in melatonin at different concentrations. Compared with the control, melatonin treatments at different concentrations had important roles in delaying the decline rates of strawberry fruit hardness, mass loss, and titratable acid, promoting the rise rates of total phenol content, total flavonoid content, SOD, POD, and CAT enzyme activity, as well as inhibiting the accumulation of MDA and H₂O₂ content. The results showed that melatonin treatment could prolong the storage period of strawberry at ambient temperature, and the 300 μmol/L concentration treatment had the best comprehensive effect.

Key words: strawberry, melatonin, ambient storage, quality, physiological change, preservation technology

吴夏明, 戴宏芬, 杨敏, 周陈平, 邝瑞彬, 刘传和, 贺涵, 徐泽, 魏岳荣. 褪黑素浓度对草莓果实采后品质的影响[J]. 中国农学通报, 2025, 41(1): 154-160.

WU Xiaming, DAI Hongfen, YANG Min, ZHOU Chenping, KUANG Ruibin, LIU Chuanhe, HE Han, XU Ze, WEI Yuerong. Effects of Melatonin Concentrations on Postharvest Quality of Strawberry Fruit[J]. Chinese Agricultural Science Bulletin, 2025, 41(1): 154-160.

图/表 6

参考文献 39

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品质指标	处理时间	CK	100 μmol/L	200 μmol/L	300 μmol/L	400 μmol/L	500 μmol/L
可溶性固形物/%	0 d	10.59±0.21	10.59±0.21	10.59±0.21	10.59±0.21	10.59±0.21	10.59±0.21
	2 d	11.71±0.30a	11.44±0.33a	11.45±0.17a	11.35±0.24a	11.26±0.32a	11.42±0.36a
	4 d	11.41±0.20a	11.24±0.28a	11.14±0.32a	11.17±0.28a	11.07±0.23a	11.17±0.21a
	6 d	11.24±0.22a	10.89±0.29ab	10.86±0.30ab	10.87±0.11ab	10.93±0.37ab	10.48±0.30ab
	8 d	10.87±0.18a	10.01±0.20bc	10.23±0.28b	10.40±0.33ab	9.63±0.29c	9.77±0.23c
可滴定酸/%	0 d	1.26±0.02	1.26±0.02	1.26±0.02	1.26±0.02	1.26±0.02	1.26±0.02
	2 d	1.15±0.02b	1.19±0.01a	1.16±0.01b	1.17±0.02ab	1.17±0.02ab	1.16±0.01ab
	4 d	0.94±0.03d	0.98±0.02c	1.03±0.02b	1.10±0.02a	1.05±0.03b	0.97±0.02cd
	6 d	0.81±0.01d	0.89±0.02ab	0.87±0.01bc	0.92±0.03a	0.88±0.02b	0.84±0.02cd
	8 d	0.69±0.02b	0.69±0.02b	0.71±0.01b	0.75±0.01a	0.70±0.02b	0.71±0.01b
总酚/(mg/g)	0 d	0.62±0.12	0.62±0.12	0.62±0.12	0.62±0.12	0.62±0.12	0.62±0.12
	2 d	0.84±0.04e	1.02±0.07cd	0.91±0.03de	1.46±0.10a	1.07±0.07c	1.27±0.15b
	4 d	0.98±0.07d	1.33±0.17c	1.63±0.07b	1.87±0.08a	1.71±0.13ab	1.12±0.04d
	6 d	1.48±0.02c	1.83±0.23b	2.15±0.13a	2.29±0.07a	1.82±0.04b	1.89±0.04b
	8 d	2.03±0.04b	1.99±0.25b	2.48±0.17a	2.60±0.05a	2.06±0.08b	1.94±0.27b
总黄酮/(mg/g)	0 d	0.75±0.06	0.75±0.06	0.75±0.06	0.75±0.06	0.75±0.06	0.75±0.06
	2 d	0.89±0.12d	1.29±0.15c	1.62±0.22b	2.27±0.17a	1.18±0.06c	1.09±0.18cd
	4 d	1.28±0.14c	1.72±0.17b	1.96±0.07b	2.54±0.23a	1.38±0.15c	1.33±0.17c
	6 d	1.42±0.15d	2.15±0.16b	2.29±0.12b	3.05±0.23a	1.75±0.22c	1.63±0.13cd
	8 d	1.55±0.13e	2.23±0.18c	2.61±0.18b	3.38±0.26a	1.97±0.17cd	1.83±0.18de

品质指标	处理时间	CK	100 μmol/L	200 μmol/L	300 μmol/L	400 μmol/L	500 μmol/L
可溶性固形物/%	0 d	10.59±0.21	10.59±0.21	10.59±0.21	10.59±0.21	10.59±0.21	10.59±0.21
	2 d	11.71±0.30a	11.44±0.33a	11.45±0.17a	11.35±0.24a	11.26±0.32a	11.42±0.36a
	4 d	11.41±0.20a	11.24±0.28a	11.14±0.32a	11.17±0.28a	11.07±0.23a	11.17±0.21a
	6 d	11.24±0.22a	10.89±0.29ab	10.86±0.30ab	10.87±0.11ab	10.93±0.37ab	10.48±0.30ab
	8 d	10.87±0.18a	10.01±0.20bc	10.23±0.28b	10.40±0.33ab	9.63±0.29c	9.77±0.23c
可滴定酸/%	0 d	1.26±0.02	1.26±0.02	1.26±0.02	1.26±0.02	1.26±0.02	1.26±0.02
	2 d	1.15±0.02b	1.19±0.01a	1.16±0.01b	1.17±0.02ab	1.17±0.02ab	1.16±0.01ab
	4 d	0.94±0.03d	0.98±0.02c	1.03±0.02b	1.10±0.02a	1.05±0.03b	0.97±0.02cd
	6 d	0.81±0.01d	0.89±0.02ab	0.87±0.01bc	0.92±0.03a	0.88±0.02b	0.84±0.02cd
	8 d	0.69±0.02b	0.69±0.02b	0.71±0.01b	0.75±0.01a	0.70±0.02b	0.71±0.01b
总酚/(mg/g)	0 d	0.62±0.12	0.62±0.12	0.62±0.12	0.62±0.12	0.62±0.12	0.62±0.12
	2 d	0.84±0.04e	1.02±0.07cd	0.91±0.03de	1.46±0.10a	1.07±0.07c	1.27±0.15b
	4 d	0.98±0.07d	1.33±0.17c	1.63±0.07b	1.87±0.08a	1.71±0.13ab	1.12±0.04d
	6 d	1.48±0.02c	1.83±0.23b	2.15±0.13a	2.29±0.07a	1.82±0.04b	1.89±0.04b
	8 d	2.03±0.04b	1.99±0.25b	2.48±0.17a	2.60±0.05a	2.06±0.08b	1.94±0.27b
总黄酮/(mg/g)	0 d	0.75±0.06	0.75±0.06	0.75±0.06	0.75±0.06	0.75±0.06	0.75±0.06
	2 d	0.89±0.12d	1.29±0.15c	1.62±0.22b	2.27±0.17a	1.18±0.06c	1.09±0.18cd
	4 d	1.28±0.14c	1.72±0.17b	1.96±0.07b	2.54±0.23a	1.38±0.15c	1.33±0.17c
	6 d	1.42±0.15d	2.15±0.16b	2.29±0.12b	3.05±0.23a	1.75±0.22c	1.63±0.13cd
	8 d	1.55±0.13e	2.23±0.18c	2.61±0.18b	3.38±0.26a	1.97±0.17cd	1.83±0.18de

抗氧化酶	处理时间	CK	100 μmol/L	200 μmol/L	300 μmol/L	400 μmol/L	500 μmol/L
SOD活性	0 d	0.75±0.12	0.75±0.12	0.75±0.12	0.75±0.12	0.75±0.12	0.75±0.12
	2 d	1.17±0.25d	2.45±0.35bc	2.89±0.08b	3.48±0.29a	2.25±0.18c	2.28±0.40c
	4 d	2.46±0.38d	2.78±0.78d	8.52±0.68a	5.38±0.75c	2.59±0.33d	6.81±0.41b
	6 d	6.82±0.83d	10.90±0.65b	14.97±0.87a	6.71±0.40d	10.12±0.74bc	8.91±0.90c
	8 d	7.09±0.82b	7.86±0.90b	10.44±0.83a	8.42±0.98b	7.60±0.65b	7.64±0.53b
POD活性	0 d	6.61±1.50	6.61±1.50	6.61±1.50	6.61±1.50	6.61±1.50	6.61±1.50
	2 d	8.60±2.70b	14.17±2.20a	15.38±2.91a	12.76±1.53ab	14.67±3.39a	14.94±1.91a
	4 d	12.89±3.42a	14.53±1.18a	16.67±2.19a	16.67±2.97a	15.33±3.06a	13.33±3.06a
	6 d	16.93±3.19a	18.10±3.12a	17.02±0.61a	17.18±1.42a	16.91±2.89a	20.00±1.92a
	8 d	24.60±2.41bc	37.04±3.72a	22.56±0.44bc	36.98±1.44a	20.71±2.14c	25.79±4.59b
CAT活性	0 d	37.28±4.64	37.28±4.64	37.28±4.64	37.28±4.64	37.28±4.64	37.28±4.64
	2 d	47.53±7.22d	81.96±6.06b	68.80±6.01c	66.12±3.77c	67.65±2.60c	115.10±4.30a
	4 d	82.31±3.82d	94.95±6.06c	86.29±3.89cd	161.85±7.56a	128.98±3.04b	120.71±9.16b
	6 d	86.40±5.16c	89.80±4.85c	102.20±6.82b	158.98±3.98a	107.16±4.33b	108.49±7.65b
	8 d	51.45±9.94e	69.27±7.63cd	59.89±3.45de	88.37±4.21a	72.02±3.14bc	81.75±9.01ab

抗氧化酶	处理时间	CK	100 μmol/L	200 μmol/L	300 μmol/L	400 μmol/L	500 μmol/L
SOD活性	0 d	0.75±0.12	0.75±0.12	0.75±0.12	0.75±0.12	0.75±0.12	0.75±0.12
	2 d	1.17±0.25d	2.45±0.35bc	2.89±0.08b	3.48±0.29a	2.25±0.18c	2.28±0.40c
	4 d	2.46±0.38d	2.78±0.78d	8.52±0.68a	5.38±0.75c	2.59±0.33d	6.81±0.41b
	6 d	6.82±0.83d	10.90±0.65b	14.97±0.87a	6.71±0.40d	10.12±0.74bc	8.91±0.90c
	8 d	7.09±0.82b	7.86±0.90b	10.44±0.83a	8.42±0.98b	7.60±0.65b	7.64±0.53b
POD活性	0 d	6.61±1.50	6.61±1.50	6.61±1.50	6.61±1.50	6.61±1.50	6.61±1.50
	2 d	8.60±2.70b	14.17±2.20a	15.38±2.91a	12.76±1.53ab	14.67±3.39a	14.94±1.91a
	4 d	12.89±3.42a	14.53±1.18a	16.67±2.19a	16.67±2.97a	15.33±3.06a	13.33±3.06a
	6 d	16.93±3.19a	18.10±3.12a	17.02±0.61a	17.18±1.42a	16.91±2.89a	20.00±1.92a
	8 d	24.60±2.41bc	37.04±3.72a	22.56±0.44bc	36.98±1.44a	20.71±2.14c	25.79±4.59b
CAT活性	0 d	37.28±4.64	37.28±4.64	37.28±4.64	37.28±4.64	37.28±4.64	37.28±4.64
	2 d	47.53±7.22d	81.96±6.06b	68.80±6.01c	66.12±3.77c	67.65±2.60c	115.10±4.30a
	4 d	82.31±3.82d	94.95±6.06c	86.29±3.89cd	161.85±7.56a	128.98±3.04b	120.71±9.16b
	6 d	86.40±5.16c	89.80±4.85c	102.20±6.82b	158.98±3.98a	107.16±4.33b	108.49±7.65b
	8 d	51.45±9.94e	69.27±7.63cd	59.89±3.45de	88.37±4.21a	72.02±3.14bc	81.75±9.01ab

生理指标	处理时间	CK	100 μmol/L	200 μmol/L	300 μmol/L	400 μmol/L	500 μmol/L
MDA含量	0 d	7.74±0.77	7.74±0.77	7.74±0.77	7.74±0.77	7.74±0.77	7.74±0.77
	2 d	15.74±0.68d	37.74±1.55b	38.00±2.22b	40.76±1.04a	31.39±1.44c	39.69±1.49ab
	4 d	26.00±0.16f	50.02±3.43c	57.99±1.35b	66.44±1.17a	29.27±0.24e	39.05±0.19d
	6 d	54.89±2.61c	60.37±2.79b	67.68±1.25a	53.95±1.02c	56.39±1.23c	41.14±3.17d
	8 d	72.35±0.69b	53.79±1.17d	78.82±0.99a	56.09±0.63c	52.18±1.78d	46.23±1.80e
H₂O₂含量	0 d	0.63±0.02	0.63±0.02	0.63±0.02	0.63±0.02	0.63±0.02	0.63±0.02
	2 d	1.05±0.14a	0.88±0.09bc	0.90±0.07abc	0.75±0.02c	0.91±0.02ab	0.94±0.11ab
	4 d	1.26±0.12a	1.12±0.11ab	1.17±0.03ab	1.07±0.10b	1.10±0.14ab	1.17±0.11ab
	6 d	1.48±0.06a	1.35±0.05bc	1.25±0.06c	1.12±0.09d	1.35±0.06bc	1.39±0.04ab
	8 d	1.71±0.10a	1.59±0.09ab	1.61±0.08ab	1.48±0.05b	1.67±0.08a	1.64±0.12a

褪黑素浓度对草莓果实采后品质的影响

Effects of Melatonin Concentrations on Postharvest Quality of Strawberry Fruit

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