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当前位置: 首页 > 文章 > 草莓果实采后衰老过程中活性氧及保护酶活性的变化 北方园艺 2016 (15) 123-126
Position: Home > Articles > The Dynamic Variation of Reactive Oxygen and Protective Enzyme Activity During the Ageing Process in Strawberry Fruit Northern Horticulture 2016 (15) 123-126

草莓果实采后衰老过程中活性氧及保护酶活性的变化

作  者：
南海风;朱冠宇;樊丽;刘艳;刘欢;郭金丽
单  位：
内蒙古农业大学农学院;内蒙古建筑职业技术学院建筑与规划学院
关键词：
草莓果实;衰老;活性氧;保护酶
摘  要：
以"红颜"草莓果实为试材,以保鲜袋包装,研究不同温度贮藏条件(4、25℃)对草莓衰老过程中活性氧水平和保护酶活性变化的影响。结果表明:在草莓果实采后常温和低温贮藏条件下,随着贮藏时间的延长,脂氧合酶(LOX)活性和过氧化氢(H2O2)含量均先上升后下降、超氧阴离子自由基(O·2)产生速率、相对电导率和丙二醛(MDA)含量整体上升;超声化物歧化酶(SOD)活性整体变化不大,过氧化物酶(POD)活性上升,过氧化氢酶(CAT)活性和抗坏血酸过氧化物酶(APX)活性先上升后下降,整体呈上升趋势。低温贮藏下草莓果实的LOX活性、O·2产生速率、H2O2和MDA含量、相对电导率均低于常温贮藏,低温贮藏延后了各活性氧物质峰值出现的时间。以上结果表明,活性氧积累和膜脂过氧化加剧了草莓果实的衰老;低温贮藏有利于减弱和延缓自由基积累、膜脂过氧化程度及对细胞膜的损坏,从而延缓草莓果实衰老进程。
译  名：
The Dynamic Variation of Reactive Oxygen and Protective Enzyme Activity During the Ageing Process in Strawberry Fruit
作  者：
NAN Haifeng;ZHU Guanyu;FAN Li;LIU Yan;LIU Huan;GUO Jinli;Department of Architecture and Planning,Inner Mongolia Technical College of Construction;College of Agronomy,Inner Mongolia Agricultural University;
关键词：
strawberry fruit;;ageing;;reactive oxygen;;protective enzyme
摘  要：
Taking ‘Hongyan'strawberry fruit as material,packaging with plastic wrap,the dynamic variation of reactive oxygen and protective enzyme activities were studied during ageing process under different temperature(4 ℃,25℃)treatment.The results showed that in storage process of strawberry fruit under the conditions of normal temperature and low temperature,LOX activity and H2O2 content increased first and then decreased.O·2production rate,electric conductivity,MDA content increased continuously.SOD activity remained little change,POD activity increased continuously,activities of CAT and APX increased first and then decreased.LOX activity,O·2production rate,contents of H2O2 and MDA,electric conductivity under low temperature storage were all lower than these under normal temperature storage,also the peaks of these reactive oxygen were late under low temperature storage compared with these under normal temperature storage.In conclusion,reactive oxygen accumulation and lipid peroxidation intensified ageing of strawberry fruit,low temperature storage delayed the process of strawberry fruit ageing by weakening reactive oxygen accumulation and lipid peroxidation extent.

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