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在冷藏期间,ROS介导的膜损伤和抗氧化剂不平衡会导致果肉在冷藏期间变棕
Jihan Wang1, Fujun Li1, Bingru Li1
1College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China.
Frontiers in plant science
|December 17, 2025
概括
冷藏导致果的肉质变棕,这是由于反应性氧物种 (ROS) 积累和抗氧化剂耗尽. 这种不平衡会触发酶性色,影响水果的质量.
科学领域:
- 植物生理学 植物生理学
- 生物化学 生物化学
- 收获后生物学 收获后生物学
背景情况:
- 在冷藏期间,果的肉质色是一个重要的收获后问题,其生理基础不清楚.
- 了解活性氧物种 (ROS) 和抗氧化系统的作用对于管理这种疾病至关重要.
研究的目的:
- 为了研究冷藏果中肉质色的生理基础.
- 为了比较ROS代谢和抗氧化剂状态在色敏感和正常的果组织.
主要方法:
- "富士"的果被冷藏了120天.
- 分析了皮肤颜色,膜损伤,代谢,抗氧化剂 (亚斯科布里克酸,谷氨),ROS水平和抗氧化酶活动 (SOD,CAT,APX),以及基因表达.
主要成果:
- 色组织表现出较高的多氧化酶 (PPO) 和过氧化酶 (POD) 活动,增加了膜损伤,并增加了ROS.
- 总抗氧化能力下降,阿斯科布酸和谷氨的含量显著降低,CAT/APX活性降低.
- 尽管烯胺路径上调,但醇和黄类药物不足以减轻ROS,与色强度有很强的相关性.
结论:
- 长时间冷藏导致ROS积累和果肉中的膜损伤.
- 减少的非酶性抗氧化剂和抗氧化酶会造成ROS失衡,引发酶性色.
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