一氧化氮(NO)减压熏蒸对西州蜜17号甜瓜活性氧代谢的影响

doi:10.6048/j.issn.1001-4330.2025.05.014

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (5): 1170-1178.DOI: 10.6048/j.issn.1001-4330.2025.05.014

• 园艺特产·农产品加工工程 • 上一篇下一篇

一氧化氮(NO)减压熏蒸对西州蜜17号甜瓜活性氧代谢的影响

赵振宇¹(), 邢世均², 袁宇尧³, 张政³, 张浩¹, 王成炜¹, 吴斌³(), 魏佳³()

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
2.新疆农业大学园艺学院,乌鲁木齐 830052
3.新疆维吾尔自治区农业科学院农产品加工研究所/新疆农产品加工与保鲜重点实验室,乌鲁木齐 830091

收稿日期:2024-10-15 出版日期:2025-05-20 发布日期:2025-07-09
通信作者: 吴斌(1973-),男,新疆人,研究员,博士,研究方向为农产品贮藏与加工,(E-mail)xjuwubin0320@sina.com;
魏佳(1981-),女,新疆人,副研究员,博士,研究方向为应用化学,(E-mail)jwei_xaas@sina.com
作者简介:赵振宇(1997-),男,山西人,硕士研究生,研究方向为农产品贮藏与加工,(E-mail)397517275@qq.com
基金资助:
新疆维吾尔自治区重大科技专项课题(2022A02006);新疆维吾尔自治区公益性科研院所基本科研业务费专项基金(KY2023030);新疆农业科学院农业科技创新稳定支持专项(xjnkywdzc-2023003)

Effects of nitric oxide (NO) hypobaric treatment on reactive oxygen species metabolism of Xizhou Honey No.17 cantaloupe

ZHAO Zhenyu¹(), XING Shijun², YUAN Yuyao³, ZHANG Zhen³, ZHANG Hao¹, WANG Chengwei¹, WU Bin³(), WEI Jia³()

1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2. Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences/Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Urumqi 830091, China
3. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China

Received:2024-10-15 Published:2025-05-20 Online:2025-07-09
Supported by:
Major Scientific R & D Program Special Project of Xinjiang Uygur Autonomous Region(2022A02006);Basic Scientific R &D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region(KY2023030);Agricultural S & T Innovation Stability Support Special Project of Xinjiang Academy of Agricultural Sciences(xjnkywdzc-2023003)

摘要/Abstract

摘要：

【目的】研究NO减压熏蒸对甜瓜果实采后衰老的抑制作用。【方法】以新疆特色品种西州密17号为研究试材,在20KPa压力条件下,采用60μL/L的NO进行熏蒸处理,分析贮藏品质及活性氧代谢相关酶活性,探讨果实衰老进程与活性代谢之间的相关性。【结果】20 KPa+60 μL/LNO熏蒸处理为最适宜的熏蒸方式,有效延缓了果实的硬度下降;降低了果实的失重率与腐烂率;延缓了果实可溶性固形物、可滴定酸的降低;显著抑制了呼吸强度、电导率和丙二醛的上升;维持了果实过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)的活性(67.36%、69.96%、34.34%),维持了超氧阴离子、过氧化氢的清除能力。【结论】NO结合减压熏蒸处理可以有效地提高抗氧化酶活性减少甜瓜果实采后活性氧代谢的积累,减轻了果实的氧化损伤,延缓果实品质劣变进程。

关键词: 减压处理; 一氧化氮; 甜瓜; 活性氧代谢

Abstract:

【Objective】 To investigate the inhibitory impact of hypobaric treatment combined with NO fumigation on the postharvest senescence of cantaloupe.【Methods】 The Xinjiang characteristic variety, Xizhoumi 17 was chosen as the experimental material. A concentration of 60 μL/L of NO was used for fumigation treatment under pressure of 20 KPa. The postharvest quality and enzyme activities associated with reactive oxygen species metabolism (ROS) were analyzed, aiming to explore the relationship between fruit senescence progression and ROS metabolism.【Results】 The fumigation treatment of 20 KPa + 60 μL/L NO was the most suitable fumigation method, which effectively delayed the decrease of fruit firmness; reduced the weight loss and decay rate of fruit; delayed the decrease of fruit soluble solids and titratable acid; significantly inhibited the increase of respiration intensity, conductivity and malondialdehyde; maintained the activities of peroxidase (POD), catalase (CAT) and superoxide dismutase (SOD) (67.36%, 69.96%, 34.34%), and consequently maintained the scavenging capacity of superoxide anion and hydrogen peroxide (SOD) activities (67.36%, 69.96%, and 34.34%), which in turn maintained the scavenging capacity of superoxide anion and hydrogen peroxide.【Conclusion】 Hypobaric treatment combined with NO fumigation effectively enhances the activities of antioxidant enzymes and alleviate the accumulation of reactive oxygen species in cantaloupe. This reduction in oxidative damage prolonged the postharvest quality and preservation of the fruit.

Key words: hypobaric treatment; NO; cantaloupe; reactive oxygen metabolism

中图分类号:

S651

赵振宇, 邢世均, 袁宇尧, 张政, 张浩, 王成炜, 吴斌, 魏佳. 一氧化氮(NO)减压熏蒸对西州蜜17号甜瓜活性氧代谢的影响[J]. 新疆农业科学, 2025, 62(5): 1170-1178.

ZHAO Zhenyu, XING Shijun, YUAN Yuyao, ZHANG Zhen, ZHANG Hao, WANG Chengwei, WU Bin, WEI Jia. Effects of nitric oxide (NO) hypobaric treatment on reactive oxygen species metabolism of Xizhou Honey No.17 cantaloupe[J]. Xinjiang Agricultural Sciences, 2025, 62(5): 1170-1178.

图/表 7

图1 NO结合减压熏蒸下甜瓜果实贮藏期间硬度的变化

Fig.1 Changes of NO combined with hypobaric treatment on the hardness of cantaloupe fruit during storage

图2 NO结合减压熏蒸下甜瓜果实贮藏期间失重率和腐烂率的变化注:A-失重率;B-腐烂率

Fig.2 Changes of NO combined with hypobaric treatment on weight loss and decay rate of cantaloupe fruit during storage Notes:A-weight loss rate;B-rotting rate

图3 NO结合减压熏蒸下甜瓜果实贮藏期间TSS、TA的变化注:A-可溶性固形物;B-可滴定酸

Fig.3 Changes of NO combined with hypobaric treatment on TSS and TA of cantaloupe fruit during storage Notes:A-TSS;B-TA

图4 NO结合减压熏蒸下甜瓜果实贮藏期间呼吸强度的变化

Fig.4 Changes of NO combined with hypobaric treatment on respiration intensity of cantaloupe fruit during storage

图5 NO结合减压熏蒸下甜瓜果实贮藏期间电导率和MDA的变化注:A-电导率;B-MDA含量

Fig.5 Changes of NO combined with hypobaric treatment on conductivity and MDA of cantaloupe fruit during storage Notes:A-conductivity;B-MDA content

图6 NO结合减压熏蒸下甜瓜果实贮藏期间 O 2 · -产生速率和H2O2含量的变化注:A- O 2 · -产生速率;B-H2O2含量

Fig.6 Changes of NO combined with hypobaric treatment on O 2 · - production rate and H2O2 content of cantaloupe fruit during storage Notes:A- O 2 · - production rate;B-H2O2content

图7 NO结合减压熏蒸下甜瓜果实贮藏期间SOD、POD和CAT的变化注:A-SOD活性;B-POD活性;C-CAT活性

Fig.7 Changes of NO combined with hypobaric treatment on SOD, POD and CAT of cantaloupe fruit during storage Notes:A-SOD reactivity;B-POD reactivity;C-CAT reactivity

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一氧化氮(NO)减压熏蒸对西州蜜17号甜瓜活性氧代谢的影响

Effects of nitric oxide (NO) hypobaric treatment on reactive oxygen species metabolism of Xizhou Honey No.17 cantaloupe

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