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当前位置: 首页 > 文章 > 降温方式对鸭梨采后FAD及LOX基因表达及其褐变的影响 食品科学 2019 (5) 222-227
Position: Home > Articles > Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears FOOD SCIENCE 2019 (5) 222-227

降温方式对鸭梨采后FAD及LOX基因表达及其褐变的影响

作  者：
樊晓岚;李月圆;张引引;韩云云;李玲;闫师杰;肖丽霞
单  位：
扬州大学食品科学与工程学院;天津农学院食品科学与生物工程学院;天津市农副产品深加工技术工程中心;山西农业大学食品科学与工程学院;天津农学院园艺园林学院
关键词：
鸭梨;降温方式;脂肪酸含量;脂肪酸去饱和酶;脂氧合酶
摘  要：
为了研究急速降温处理与缓慢降温处理时,FAD与LOX基因表达量对鸭梨果心褐变的影响,以适时(9月中旬)采收鸭梨为材料,对鸭梨贮藏中果心部位脂肪酸含量、ω-3脂肪酸去饱和酶(ω-3 fatty acid desaturase,ω-3FAD)基因表达量、脂氧合酶(lipoxygenase,LOX)活力及基因表达量进行测定。结果表明:贮藏期间,急速降温处理组果心褐变指数明显高于缓慢降温处理组,并且急速降温处理组受到低温胁迫,机体产生抗冷机制,导致果心不饱和脂肪酸(尤其是亚麻酸)含量,ω-3FAD1、FAD2表达量与LOX活力均有不同程度的增加,并且低温激活LOX基因表达,加速膜脂过氧化,降低鸭梨品质。因此,对于适时采收的鸭梨,应采取缓慢降温的方式进行贮藏,以提高鸭梨贮藏品质。
译  名：
Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears
作  者：
FAN Xiaolan;LI Yueyuan;ZHANG Yinyin;HAN Yunyun;LI Ling;YAN Shijie;XIAO Lixia;College of Horticulture and Landscape, Tianjin Agricultural University;College of Food Science and Biotechnology, Shanxi Agricultural University;College of Food Science and Biotechnology, Tianjin Agricultural University;Tianjin Engineering and Technology Research Centre of Agricultural Products Processing;College of Food Science and Engineering, Yangzhou University;
单  位：
FAN Xiaolan%LI Yueyuan%ZHANG Yinyin%HAN Yunyun%LI Ling%YAN Shijie%XIAO Lixia%College of Horticulture and Landscape, Tianjin Agricultural University%College of Food Science and Biotechnology, Shanxi Agricultural University%College of Food Science and Biotechnology, Tianjin Agricultural University%Tianjin Engineering and Technology Research Centre of Agricultural Products Processing%College of Food Science and Engineering, Yangzhou University
关键词：
Yali pear;;cooling method;;fatty acid content;;fatty acid desaturase;;lipoxygenase
摘  要：
In order to explore the effects of rapid and slow cooling on ω-3 fatty acid desaturase(ω-3 FAD) and lipoxygenase(LOX) gene expression and core browning in Yali pears, Hebei grown Yali pears(Pyrus bretschneideri Rehd cv. Yali) were chosen to determine the contents of fatty acids and the gene expression and activities of FAD and LOX. The results showed that the core browning index of the fruits subjected to rapid cooling was signi?cantly higher than that of those subjected to slow cooling during storage. Cold resistance occurred in the rapid cooling group, resulting in increased contents of unsaturated fatty acids, up-regulated expression levels of ω-3 FAD1 and FAD2, and enhanced activities of LOX. Moreover,low-temperature stress activated the expression of LOX gene, accelerated membrane lipid peroxidation, and reduced fruit quality. Therefore, timely harvested Yali pears should be cooled slowly in order to improve the storage quality.

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