引用本文:[点击复制]
[点击复制]
【打印本页】【下载PDF全文】 查看/发表评论下载PDF阅读器关闭

←前一篇|后一篇→

过刊浏览    高级检索

本文已被:浏览次   下载 本文二维码信息
码上扫一扫!
油菜素内酯对辣椒果实贮藏及抗氧化能力的影响
单国雷,陈飞,袁凌云,侯金锋,汪承刚
0
(安徽农业大学园艺学院,合肥 230036; 安徽省皖江蔬菜产业技术研究院,马鞍山 238200;泗洪县农业农村局,泗洪223900)
摘要:
为探究油菜素内酯(BR)对辣椒果实贮藏效果及抗氧化能力的影响,采用浓度为1、10、20和30 µmol·L-1的24-表油菜素内酯(24-epibrassinolide, EBR)处理辣椒果实,然后分别在温度4 ℃和25 ℃,湿度70% ~ 80% 下贮藏,检测果实失重率、腐烂率和冷害指数以及最适EBR浓度处理下辣椒果实丙二醛(MDA)和总抗氧化能力的变化。研究结果表明,EBR处理浓度20 µmol·L-1,温度4 ℃较适宜辣椒贮藏,能有效降低辣椒的失重率和腐烂率,且出现腐烂的时间延迟。在4 ℃低温下,较其他3种浓度的EBR处理,20 µmol·L-1处理的辣椒冷害指数降低,出现冷害现象的时间延迟。与对照相比,外源最适EBR处理,有效抑制了辣椒果实MDA 含量的积累,减缓了总抗氧化能力的下降,其中4 ℃ + 20 µmol·L-1 EBR处理,显著抑制了辣椒果实MDA 含量的积累和总抗氧化能力的降低,较好地保持了辣椒果实中抗氧化酶的活性,保护细胞膜的完整性和功能性,减少营养的流失,维持辣椒的感官品质和营养品质,延长辣椒的贮藏时间。该研究为辣椒果实的贮藏保鲜提供新的参考与路径。
关键词:  辣椒  油菜素内酯  贮藏  丙二醛  抗氧化
DOI:10.13610/j.cnki.1672-352x.20211022.001
基金项目:安徽省自然科学基金(1608085QC48)资助。
Effects of brassinolide on storage and antioxidant capacity of pepper fruits
SHAN Guolei,CHEN Fei,YUAN Lingyun,HOU Jinfeng,WANG Chenggang
(School of Horticulture, Anhui Agricultural University, Hefei 230036; Anhui Wanjiang Vegetable Industry Technology Research Institute, Maanshan 238200;Agriculture and Rural Affairs Bureau of Sihong County, Sihong 223900)
Abstract:
In order to explore the effects of brassinolide (BR) on storage and antioxidant capacity, the pepper fruits were treated with 1, 10, 20 and 30 µmol·L-1 24-epibrassinolide (EBR), respectively, and then stored at 4 ° C or 25 ℃ with the humidity of 70% - 80%. The weight loss rate, decay rate, chilling injury index and the changes of malondialdehyde (MDA) and total antioxidant capacity of pepper fruits under the optimal EBR concentration were monitored. The results showed that pepper fruits treated with 20 µmol·L-1 EBR and storage at 4 ℃ were more suitable, which could effectively reduce the weight loss rate and decay rate, and the decay time was delayed. Compared with the other 3 concentrations of EBR treatment and storage at 4 ℃, the chilling injury index of the peppers treated with 20 µmol·L-1 was decreased and the time of chilling injury was delayed. Compared with the control, exogenous optimal EBR treatment effectively inhibited the accumulation of MDA in pepper fruits, slowed down the decline of total antioxidant capacity. 4 ℃ + 20 µmol·L-1 EBR treatment significantly inhibited the accumulation of MDA in pepper fruits and the decrease of total antioxidant capacity, maintained the activity of antioxidant enzymes, protected the integrity and function of cell membrane, reduced the loss of nutrition, maintained the sensory and nutritional quality, and prolonged the storage time of the pepper fruits. This study provides a new reference and route for the storage and preservation of pepper fruits.
Key words:  pepper  brassinolide  storage  malondialdehyde  antioxidation

用微信扫一扫

用微信扫一扫