磷脂酶D抑制剂处理对草莓果实采后品质的影响

Effect of Phospholipase D Inhibitor Treatment on Postharvest Quality of Strawberry Fruits

【研究目的】该文对磷脂酶D抑制剂-LPE(溶血磷脂酰乙醇胺)处理采后"达赛莱克特"草莓果实品质的影响的研究,以探索保持草莓采后品质、延长其贮藏期的新措施;并为非呼吸跃变型果实采后贮藏保鲜提供新的思路。【方法】采用25μM LPE、75μM LPE浓度的磷脂酶D抑制剂LPE处理草莓果实,设对照,放入4℃低温条件下贮藏。通过对草莓果实可溶性固形物含量、超氧阴离子含量、呼吸速率、可滴定酸含量、维生素C含量的研究表明:【结果】25μM LPE处理后的草莓果实可溶性固形物含量较高,降低了呼吸速率,维持较低超氧阴离子含量,贮藏后期保持了较高水平的维生素C含量和较低水平的可滴定酸含量,与75μM LPE处理和对照相比,较好地保持草莓果实采后品质,具有一定的保鲜效果。【结论】磷脂酶D抑制剂LPE处理有利于草莓果实采后品质的保持,且其作用效果受处理浓度的影响。

[OBJECTIVE]To find new ways in maintaining the post-harvest quality and extending the storage life of strawberry fruits, the effects of phospholipase D inhibitor-LPE （lysophosphatidylethanolamine） on postharvest quality of strawberry fruits （Fragaria ananassa Duch. cv Darselect） were studied at present research. It can also provide new ideas in the post-harvest storage of non-climacteric fruits.[METHOD]Strawberry fruits were treated with 25μM and 75μM phospholipase D inhibitor- LPE and stored at 4℃. Soluble solid content （SSC）, superoxide radical production, respiration rate, titratable acidity （TA） and vitamin C were measured during storage.[RESULTS]The results showed that fruits treated with 25μM LPE had higher SSC, lower respiration rate and reduced superoxide radical production. Besides, 25μM LPE treatment maintained higher vitamin C and lower TA content at the late stage of the storage. Compared with 75μM LPE treatment and control, 25μM LPE treatment showed the better fruit quality. [CONCLUSION] LPE treatment has the potential role to maintain post-harvest quality of strawberry fruit and its effect depends on the concentration used.