核桃青皮多酚调控对哈密瓜采后活性氧代谢水平及腐烂率的影响

doi:10.6048/j.issn.1001-4330.2024.12.011

摘要/Abstract

摘要：

【目的】 研究核桃青皮多酚对哈密瓜果实贮藏期间活性氧代谢(ROS)和腐烂率的影响。【方法】 以西州密25号哈密瓜为试材,以蒸馏水为对照,采用30 mg/L核桃青皮多酚(前期试验所得)处理哈密瓜果实,2组处理均加入0.5 mL/L吐温-20,浸泡20 min,常温(温度(22±2)℃,相对湿度(20±2)%)贮藏18 d。每3 d测定1次哈密瓜果实腐烂指数、腐烂率、细胞膜透性、丙二醛(MDA)含量、超氧阴离子( $O_{2}^{-}$ )产生速率、过氧化氢含量(H₂O₂)和活性氧代谢相关酶活性。【结果】 30 mg/L核桃青皮多酚处理诱导哈密瓜果实超氧化物歧化酶(SOD)(除第6 d)、过氧化氢酶(CAT)(除第3 d)、抗坏血酸过氧化物酶(APX)(除第6 d)、谷胱甘肽还原酶(GR)等酶的活性增强,有效增强还原型谷胱甘肽(GSH)含量,降低H₂O₂含量和 $O_{2}^{-}$ 生成速率,延缓细胞膜透性和丙二醛(MDA)含量的上升,显著降低哈密瓜果实腐烂指数和腐烂率(P<0.05),减轻哈密瓜果实的腐烂症状。【结论】 核桃青皮多酚可通过调控哈密瓜采后活性氧代谢水平,延缓果实衰老和降低腐烂率。

关键词: 哈密瓜; 核桃青皮多酚; 采后; 活性氧代谢; 腐烂率

Abstract:

【Objective】 To study the effect of walnut green peel polyphenols on reactive oxygen species metabolism (ROS) and decay of Hami melon fruit during storage.【Methods】 30 mg/L walnut green skin polyphenols (obtained from preliminary experiments) were used to treat Hami melon fruit.0.5 mL/L Tween-20 was added to both treatments, soaked for 20 minutes, and stored at room temperature (temperature: (22±2)℃, relative humidity: (20±2)%) for 18 days to measure the decay index, decay rate, cell membrane permeability, malondialdehyde (MDA) content, superoxide anion ( $O_{2}^{-}$ ) production rate, hydrogen peroxide content (H₂O₂), and enzyme activity related to reactive oxygen metabolism of Hami melon fruit every 3 days.【Results】 Superoxide dismutase (SOD) (except 6 d), catalase (except 3 d), ascorbic acid peroxidase (APX) (except 6 d) and glutathione reductase (GR) were enhanced by 30 mg/L walnut green skin polyphenol treatment.Meanwhile, glutathione (GSH) content was increased, H₂O₂ content and $O_{2}^{-}$ production rate were decreased, and the increase of cell membrane permeability and malondialdehyde (MDA) content could be effectively delayed, the decay index and decay rate of hami melon (P<0.05) were significantly reduced, and the decay symptom of Hami melon fruit was alleviated.【Conclusion】 Walnut green skin polyphenols have a regulatory effect on reactive oxygen species metabolism during post harvest storage, thereby achieving the goal of delaying fruit aging and decay after harvest.

Key words: Hami melon; walnut green peel polyphenols; post harvest; reactive oxygen metabolism; rotten rate

中图分类号:

S662.1

李慧, 毕莹, 王新宇, 雷雅馨, 张琪, 黄帅, 热扎·库忘德克, 王静. 核桃青皮多酚调控对哈密瓜采后活性氧代谢水平及腐烂率的影响[J]. 新疆农业科学, 2024, 61(12): 2966-2975.

LI Hui, BI Ying, WANG Xinyu, LEI Yaxin, ZHANG Qi, HUANG Shuai, Rezha kuwangdeke, WANG Jing. Effects of regulation of walnut green peel polyphenols on postharvest active oxygen metabolism and reduction of rotten in Hami melon[J]. Xinjiang Agricultural Sciences, 2024, 61(12): 2966-2975.

图/表 12

图1 哈密瓜果实常温贮藏第3 d(A)和第18 d(B)腐烂症状

Fig.1 Rotten Symptoms of Hami Melon Fruit on the 3rd (A) and 18th (B) Days of Normal Temperature Storage

图2 核桃青皮多酚处理下哈密瓜果实腐烂指数(A)及腐烂率(B)的变化注:不同小写字母表示差异显著(P<0.05)

Fig.2 Changes of walnut green peel polyphenol treatment on the decay index (A) and decay rate (B) of Hami melon fruit Notes:Different lowercase letters indicate significant differences(P<0.05)

图3 核桃青皮多酚处理下哈密瓜果实相对膜透性的变化注:*表示P<0.05,差异显著;**表示P<0.01,差异极显著,下同

Fig.3 Changes of walnut green peel polyphenol treatment on relative membrane permeability of Hami melon fruit Notes:*P<0.05 show significant differens;**P<0.01 show indicate entremely significant difference,the same as below

图4 核桃青皮多酚处理下哈密瓜果实丙二醛含量的变化

Fig.4 Changes of walnut green peel polyphenol treatment on the content of malondialdehyde in Hami melon fruit

图5 核桃青皮多酚处理下哈密瓜果实H2O2含量的变化

Fig.5 Changes of walnut green peel polyphenol treatment on H2O2 content in Hami melon fruit

图6 核桃青皮多酚处理下哈密瓜果实 O 2 -生成速率的变化

Fig.6 Changes of walnut green peel polyphenol treatment on the O 2 - production rate of Hami melon fruit

图7 核桃青皮多酚处理下哈密瓜果实CAT活性的变化

Fig.7 Changes of walnut green peel polyphenol treatment on CAT activity of Hami melon fruit

图8 核桃青皮多酚处理下哈密瓜果实SOD活性的变化

Fig.8 Changes of walnut green peel polyphenol treatment on SOD activity of Hami melon fruit

图9 核桃青皮多酚处理下哈密瓜果实APX活性的变化

Fig.9 Changes of walnut green peel polyphenol treatment on APX activity of Hami melon fruit

图10 核桃青皮多酚处理下哈密瓜果实POD活性的变化

Fig.10 Changes of walnut green peel polyphenol treatment on POD activity of Hami melon fruit

图11 核桃青皮多酚处理下哈密瓜果实GR活性的变化

Fig.11 Changes of walnut green peel polyphenol treatment on GR activity of Hami melon fruit

图12 核桃青皮多酚处理下哈密瓜果实GSH含量的变化

Fig.12 Changes of walnut green peel polyphenol treatment on GSH content in Hami melon fruit

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