茉莉酸甲酯处理抑制鲜切梨褐变机理的研究
详细信息Study on the mechanism of browning inhibited by methyl jasmonate treatment on fresh-cut pear
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摘要: 为探索鲜切果蔬保鲜的新途径,以鲜切水晶梨为试材,研究了不同浓度的茉莉酸甲酯对常温下贮藏的鲜切梨酶促褐变的影响。结果表明,梨经过鲜切后,相对电导率快速上升,多酚含量和PPO活性增加而发生酶促褐变,L*值逐渐下降;而且切割伤害加剧了膜脂过氧化,进而诱导了POD、SOD、CAT活性的增加以清除过剩的自由基,提高果实的抗逆性。而茉莉酸甲酯处理保护了细胞膜结构,抑制了酚类物质外泄和PPO活性,减弱了酶促褐变的趋势;同时它也延缓了POD、SOD、CAT活性的上升以维持较长时间清除自由基的能力,从而推迟了膜脂过氧化的进程。尤其是1μmol/L的茉莉酸甲酯处理更有效地保持了鲜切梨的贮藏品质,延迟了梨果实的衰老进程。Abstract: In order to develop new methods in keeping fruits and vegetables fresheness, effects of different concentrations of methyl jasmonate treatment on enzymatic browning of fresh-cut crystal pear during room temperature storage were investigated. The results showed that the relative conductivity increased rapidly, the content of polyphenol and the activity of polyphenol oxidase (PPO) increased then formed enzymatic browning showed the L* value decreasing gradually in pear after cutting, and the damage from cutting aggravated membrane lipid peroxidation, and induced the activity of peroxidase (POD) , superoxide dismutase (SOD) , catalase (CAT) to remove excess free radicals for increasing the stress resistance of the fruit. Methyl jasmonate treatment protected the cell membranes, inhibited the leakage of phenolic compounds and PPO activity, weaken the trend of enzymatic browning;and it delayed the rising of POD, SOD, CAT activity in order to maintain longer time the capacity of scavenging free radical thus postponed the membrane lipid peroxidation process. Especially, 1μmol/L methyl jasmonate treatment was more effective in maintaining the storage quality of fresh-cut pears and delaying the aging of fresh-cut pear.
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Keywords:
- methyl jasmonate;fresh-cut;pear;browning; /
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