作 者：
苗红霞;孙佩光;张凯星;刘菊华;金志强;徐碧玉
单 位：
海南大学农学院;中国热带农业科学院海口实验站/海南省香蕉遗传育种改良重点实验室;中国热带农业科学院热带生物技术研究所/农业部热带作物生物学与遗传资源利用重点实验室
关键词：
‘宝岛蕉’;贮藏温度;果实;淀粉含量;乙烯释放量
摘 要：
为了弄清不同贮藏温度下香蕉果实淀粉降解与乙烯释放量的关系,以‘宝岛蕉’果实为材料,针对25、20、16℃3个不同贮藏温度下果实中乙烯、总淀粉、直链淀粉及支链淀粉含量变化进行分析。采用生理生化的方法对其相关指标进行测定,结果显示:(1)25、20、16℃温度下乙烯高峰分别出现在第5、6、8天,乙烯释放量分别为2.480、0.505、0.281 ng/(g·h);(2)25℃温度下总淀粉、直链淀粉和支链淀粉下降速度均较20、16℃快。25℃贮藏7天时总淀粉、直链淀粉、支链淀粉含量分别下降至0.6、0.36、0.24μg/g,而20℃贮藏7天时总淀粉、直链淀粉、支链淀粉含量分别为1.69、0.56、1.13μg/g,16℃贮藏12天时总淀粉、直链淀粉、支链淀粉含量分别为2.2、0.81、1.39μg/g;(3)相关性分析发现,20℃和16℃温度下,乙烯释放量与支链淀粉含量变化不相关,而25℃温度下,乙烯释放量与支链淀粉含量变化呈极显著负相关。结果证明:25℃贮藏温度下,持续的高乙烯释放量可能主要促进了‘宝岛蕉’果实中支链淀粉的降解。
译 名：
Starch Degradation and Ethylene Release Content of Musa acuminate L. AAA Cavendish‘Formosana'Fruits Stored at Different Temperatures
作 者：
Miao Hongxia;Sun Peiguang;Zhang Kaixing;Liu Juhua;Jin Zhiqiang;Xu Biyu;Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences,Key Laboratory of Tropical Crop Bioscience and Biotechnology, Ministry of Agriculture;Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences,Hainan Provincial Key Laboratory for Genetics and Breeding of Banana;Department of Agriculture, Hainan University;
关键词：
Musa acuminate L.AAA Cavendish‘Formosana';;storage temperatures;;fruit;;starch degradation;;ethylene release content
摘 要：
In order to investigate the correlation between starch degradation and ethylene release content ofbanana fruit, banana fruits stored at 25, 20 and 16℃ were used to detect the changes of the ethylene releasecontent, total starch, amylose and amylopectin contents of fruits by physiological and biochemical methods.The results showed that:(1) the ethylene release content at 25℃ was higher than that at 20℃ and 16℃, its content at 25, 20 and 16℃ was 2.480 ng/(g · h)(5 d), 0.505 ng/(g · h)(6 d), and 0.281 ng/(g · h)(8 d),respectively;(2) the degradation rate of total starch, amylose and amylopectin at 25℃ was significantly fasterthan that at 20℃ and 16℃; the contents of total starch, amylose and amylopectin of fruits stored at 25℃ for 7 dwere 0.6, 0.36 and 0.24 μg/g, respectively; the contents of total starch, amylose and amylopectin of fruits storedat 20℃ for 7 d were 1.69, 0.56, 1.13 μg/g, respectively; and the contents of total starch, amylose andamylopectin of fruits stored at 16℃ for 12 d were 2.2, 0.81, 1.39 μg/g, respectively;(3) correlation analysisshowed that the ethylene release content at 25℃ had a highly and significantly negative correlation with thechange of amylopectin content, while no correlation was found between the ethylene release rate andamylopectin content at 20℃ and 16℃. These results suggested that high ethylene production at 25℃ maypromote the amylopectin degradation in banana fruits.
