胡顺卿,刘雨辰,井广琴,陈长宝,朱树华.不同贮藏温度对李果实花青素代谢的影响[J].包装工程,2015,36(9):16-22.
HU Shun-qing,LIU Yu-chen,JING Guang-qin,CHEN Chang-bao,ZHU Shu-hua.Effect of Storage Temperature on Anthocyanin Metabolism in Plum Fruit[J].Packaging Engineering,2015,36(9):16-22. |
| 不同贮藏温度对李果实花青素代谢的影响 |
| Effect of Storage Temperature on Anthocyanin Metabolism in Plum Fruit |
| 投稿时间：2015-03-16 修订日期：2015-05-10 |
| DOI： |
| 中文关键词: 李果实 花青素 酶活性 贮藏温度 |
| 英文关键词: plum fruit anthocyanin enzyme activity storage temperature |
| 基金项目:国家自然科学基金 （31270723）；山东省科技发展计划 （2013GZX20109） |
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| 中文摘要: |
| 目的 探究不同贮藏温度对李果实花青素的生物合成及其相应酶活性的影响。方法 分别在0，5， 20 ℃下贮藏 “安格诺” 李果实， 从不同温度处理对李果实贮藏过程中花青素含量及组分变化、 相关酶活性变化等方面的影响来探究采后李果实花青素的生物代谢过程。结果 5 ℃下贮藏增加了李果肉的花青素含量， 而0 ℃下贮藏减少了花青素含量。0 ℃下贮藏提高了矢车菊色素-3-芸香糖苷的含量， 5 ℃和20 ℃下贮藏提高了矢车菊色素-3-葡萄糖苷的含量。0 ℃下贮藏李果实中苯丙氨酸解氨酶（PAL）、 查尔酮异构酶 （CHI）、 黄烷酮3-羟化酶 （F3H）、 类黄酮3， 5-糖苷转移酶 （UFGT）、 二氢类黄酮还原酶 （DFR） 和花色素苷合成酶 （ANS） 的酶活性， 在处理的30 d后均低于5 ℃下相应的值。研究同时表明， 20 ℃下贮藏时花青素的含量和PAL， ANS的活性有显著相关性； 5 ℃下贮藏花青素的含量同F3H活性有显著相关性。结论 贮藏温度对采后李果实花青素生物合成和代谢具有重要的调节作用， 适宜的低温贮藏对于延缓采后李果肉花青素积累具有积极的重要作用。 |
| 英文摘要: |
| The aim of this work was to study the changes in anthocyanins biosynthesis and the activities of related enzymes in the mesocarp of plum fruit during storage at different temperatures. Angeleno plum fruits were stored at 20, 5 and 0 ℃, respectively. The anthocyanin metabolism in postharvest plum fruits was investigated by analyzing the effect of different storage temperature on the activities of related enzymes, the contents and compositions of anthocyanin in plum mesocarp. Content of total anthocyanin in plum mesocarp increased during the storage at 5 ℃ , and decreased at 0 ℃ . Storage at 0 ℃ increased the concentration of cyaniding-3-rutinoside, while storage at 20 and 5 ℃ increased the concentration of cyaniding-3- glucoside. The activities of PAL, CHI, F3H, UFGT, DFR and ANS in mesocarp of plum fruits after 30 day storage at 0 ℃ were lower than those of fruits stored at 5 ℃. The results also showed that the content of total anthocyanin was significantly correlated with the activities of PAL and ANS in mesocarp of plum fruits stored at 20 ℃, while significant correlation was found between with the anthocyanin content and the F3H activity when stored at 5 ℃. In conclusion, the storage temperature played an important regulating role in the biosynthesis and metabolism of anthocyanin in the postharvest plum fruits, and proper low-temperature storage should be an important and positive factor delaying the accumulation of anthocyanin in the mesocarp of postharvest plum fruits. |
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