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蓝光通过调节活性氧物种清理系统来抑制秋的收获后软化

Caining Yang¹, Yupei Zhang¹, Congcong Yang¹

¹Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China.

Plant physiology and biochemistry : PPB

|June 22, 2025

概括

蓝光处理通过改善反应性氧物种 (ROS) 清除和维护酸 (AsA) 水平,延迟了果的软化. 这提高了收获后的质量,并延长了保质期.

科学领域:

植物生理学植物生理学
生物化学生物化学
收获后技术收获后技术

背景情况:

反应性氧物种 (ROS) 显著影响收获后的水果质量,影响软化和成熟.
了解ROS代谢对于制定延长果等水果保质期的策略至关重要.

研究的目的:

为了研究蓝光对果收获后软化和ROS代谢的影响.
为了确定蓝光是否可以减轻ROS引起的损害,并保持果的质量.

主要方法:

基维果被用蓝光 (420nm) 处理.
评价了水果的坚硬度,可溶性固体总量,以及甲,过氧化和超氧化的含量.
评估了参与ROS清理和 Askorbate-Glutathione (AsA-GSH) 循环的酶的活性和基因表达.
测量了亚酸 (AsA),谷氨 (GSH) 和它们的氧化形式 (DHA,GSSG) 的含量.

主要成果:

蓝光延迟了水果的软化和可溶性固体的积累.
它增加了1,1-二-2-皮克里水的清除率,并降低了ROS水平 (二,H2O2,O2•−).
蓝光增强了抗氧化酶 (SOD,CAT,APX,DHAR,MDHAR,GR) 和ASA-GSH循环酶的活性和基因表达,同时抑制了ASA氧化酶 (AO).
亚酸和谷氨水平升高,氧化形式减少.

结论:

蓝光有效地提高了基维的ROS清理能力.
它保留了高水平的 Askorbic 酸,从而减缓了收获后的成熟和软化.
蓝光处理是改善果收获后质量和保质期的有希望的方法.

关键词:

作为一个人,作为一个人.蓝光是蓝色的光,蓝光是蓝光的.果 (Kiwi) 是一种果.收获后的软化收获后的软化 ROS的新陈代谢过程

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