采收成熟度对核桃青皮褐变及相关代谢酶的影响

doi:10.6048/j.issn.1001-4330.2022.12.022

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (12): 3066-3074.DOI: 10.6048/j.issn.1001-4330.2022.12.022

• 作物遗传育种·耕作栽培·种质资源 • 上一篇下一篇

采收成熟度对核桃青皮褐变及相关代谢酶的影响

布妈热娅木·艾山¹^,³(), 潘俨¹^,², 孙席¹^,³, 徐斌¹^,², 孟新涛¹^,², 张婷¹^,²()

1.新疆农业科学院农产品贮藏加工研究所,乌鲁木齐 830091
2.新疆主要农副产品精深加工工程技术研究中心, 乌鲁木齐 830091
3.新疆农业大学食品科学与药学学院,乌鲁木齐 830052

收稿日期:2022-02-02 出版日期:2022-12-20 发布日期:2023-01-30
通信作者: 张婷
作者简介:布妈热娅木·艾山(1995-),女,新疆人,硕士研究生,研究方向为农产品贮运保鲜,(E-mail)1306219772@qq.com
基金资助:
新疆维吾尔自治区科技支疆项目“青皮核桃气调包装(MAP)鲜贮技术的引进与示范”(2019E0271);新疆维吾尔自治区乡村振兴产业发展科技行动项目“鲜食核桃气调包装(MAP)保鲜技术示范与推广”(2021NC062)

Effects of Harvest Maturity on Browning and Related Metabolic Enzymes of Green Walnut Fruits

Bumareyamu Aishan¹^,³(), PAN Yan¹^,², SUN Xi¹^,³, XU Bin¹^,², MENG Xintao¹^,², ZHANG Ting¹^,²()

1. Research Institute of Agro-Products Storage and Processing,Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Research Center of Main Agro-Products Deep Processing Engineering in Xinjiang, Urumqi 830091, China
3. College of Food and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China

Received:2022-02-02 Online:2022-12-20 Published:2023-01-30
Correspondence author: ZHANG Ting
Supported by:
Science and Technology Supporting Xinjiang Project of Xinjiang Autonomous Region“Introduction and Demonstration of Modified Atmosphere Packaging (MAP) Fresh Storage Technology for Green Walnuts”(2019E0271);Science and Technology Action Project for Rural Revitalization and Industrial Development of Xinjiang Autonomous Region“Demonstration and Promotion of Modified Atmosphere Packaging (MAP) Fresh-keepingTechnology forFresh Walnuts”(2021NC062)

摘要/Abstract

摘要： 【目的】 研究采收成熟度对核桃青皮褐变及其相关代谢酶的影响,分析核桃青皮褐变发生机制,为生产中核桃适宜采收期的确定及其褐变定向调控提供理论依据。【方法】 以温185青皮核桃为试材,分别于8月22号(成熟度Ⅰ,花后125 d)、8月27号(成熟度Ⅱ,花后130 d)、9月1号(成熟度Ⅲ,花后135 d)采收,置于(-1±1)℃,相对湿度为75%~85%条件下贮藏,定期测定不同采收成熟度核桃青皮褐变指数、总酚含量及褐变代谢相关酶。【结果】 青皮成熟度不同,褐变指数不同,成熟度Ⅱ(8月27日)采收的核桃青皮贮期褐变指数显著低于其它2个成熟度,总酚及PPO、POD、PAL、SOD、CAT及APX活性显著高于其它两个成熟度,温185核桃青皮褐变与总酚及PPO、POD、PAL、SOD、CAT及APX活性存在极显著负相关关系。【结论】 成熟度Ⅱ(8月27日)是温185青皮核桃适宜采收期,其贮期青皮褐变与总酚含量及PPO、POD、PAL、SOD、CAT及APX活性密切相关。

关键词: 青皮核桃; 采收成熟度; 总酚; 褐变; 相关代谢酶

Abstract:

【Objective】 To discuss the effects of harvest maturity on browning and related metabolic enzymes of green walnut fruits in the hope of revealing the browning mechanism of it.The result provides suitable harvest period and a theoretical basis of the directional control of browning of green walnut fruits in production.【Methods】 The 'Wen 185' green walnut fruits were studied as the test material, which were harvested respectively on August 22 (maturity Ⅰ, 125 d after flowering), August 27 (maturity Ⅱ, 130 d after flowering), and September 1 ( Maturity III, 135 d after flowering), and stored at (-1±1) ℃ and a relative humidity of 75%- 85%, and afterwards the browning index, total phenolic content and the metabolism-related enzymes of green walnut fruits were determined regularly.【Results】 If the fruit skin maturity was different, its browning index was different. The browning index of maturity II (August 27th) was significantly lower than the other two maturity levels, and the total phenols and PPO, POD, PAL, SOD, CAT and APX activities were significantly higher than those of the other twos. The correlation analysis results showed that there was a very significant negative correlation between the browning index of total phenols, PPO, POD, PAL, SOD, CAT and APX activities of the 'Wen 185' green walnut fruits.【Conclusion】 The Maturity Ⅱ (August 27) is a suitable harvest period for the 'Wen 185' green walnut fruits. Its browning is closely related to the total phenol content, PPO, POD, PAL, SOD, CAT and APX activities of green walnut fruits during storage.

Key words: green walnut fruits; harvest maturity; total phenols; browning; the metabolism-related enzyme activities

中图分类号:

S664.1

布妈热娅木·艾山, 潘俨, 孙席, 徐斌, 孟新涛, 张婷. 采收成熟度对核桃青皮褐变及相关代谢酶的影响[J]. 新疆农业科学, 2022, 59(12): 3066-3074.

Bumareyamu Aishan, PAN Yan, SUN Xi, XU Bin, MENG Xintao, ZHANG Ting. Effects of Harvest Maturity on Browning and Related Metabolic Enzymes of Green Walnut Fruits[J]. Xinjiang Agricultural Sciences, 2022, 59(12): 3066-3074.

图/表 9

图1 不同采收成熟度下青皮核桃贮期褐变指数变化

Fig.1 The effect ofthe browning indexof green walnut fruits in different harvestmaturityduring storage

图2 不同采收成熟度下青皮核桃贮期总酚含量变化

Fig.2 The effect oftotalphenolscontentof green walnut fruits in different harvestmaturityduring storage

图3 不同采收成熟度下青皮核桃贮期PPO活性变化

Fig.3 The effect of PPO activity ofgreen walnut fruits in different harvestmaturityduring storage

图4 不同采收成熟度下青皮核桃贮期POD活性变化

Fig.4 The effect of POD activity ofgreen walnut fruitsin different harvestmaturityduring storage

图5 不同采收成熟度下青皮核桃贮期PAL活性变化

Fig.5 The effect of PAL activity ofgreen walnut fruits in different harvestmaturityduring storage

图6 不同采收成熟度下青皮核桃贮期SOD活性变化

Fig.6 The effect of SOD activity ofgreen walnut fruits in different harvestmaturityduring storage

图7 不同采收成熟度下青皮核桃贮期CAT活性变化

Fig.7 The effect of CAT activity ofgreen walnut fruits in different harvestmaturityduring storage

图8 不同采收成熟度下青皮核桃贮期APX活性变化

Fig.8 The effect of APX activity ofgreen walnut fruitsin different harvestmaturityduring storage

表1 采收成熟度青皮核桃褐变指数和相关代谢酶的相关性

Table 1 Correlation analysis of browning index and related metaboli enzymes in harvested ripened walnut

指标 Index	褐变指数 Browning index	总酚 Total phenols	PPO	POD	PAL	SOD	CAT	APX
褐变指数	1
总酚	-0.713^**	1
PPO	-0.835^**	0.528^**	1
POD	-0.731^**	0.314^*	0.732^**	1
PAL	-0.914^**	0.558^**	0.861^**	0.745^**	1
SOD	-0.628^**	0.448^**	0.526^**	0.524^**	0.546^**	1
CAT	-0.867^**	0.750^**	0.675^**	0.573^**	0.754^**	0.539^**	1
APX	-0.700^**	0.829^**	0.545^**	0.375^*	0.551^**	0.428^**	0.631^**	1

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采收成熟度对核桃青皮褐变及相关代谢酶的影响

Effects of Harvest Maturity on Browning and Related Metabolic Enzymes of Green Walnut Fruits

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