芒果果实冷害过程中谷胱甘肽和抗坏血酸含量的变化

Changes of Ascorbic Acid and Glutatione Contents during Chilling Injury of Mango Fruit

‘紫花’芒果果实（ＭａｎｇｉｆｅｒａｉｎｄｉｃａＬ．ＺｈｉＨｕａ）２℃贮藏１５ｄ时发生严重的冷害。贮藏前期，还原型谷胱甘肽（ＧＳＨ）、还原型维生素Ｃ（ＡｓＡ）含量略有上升，说明短期低温胁迫可促使机体提高清除氧自由基能力，以适应不良环境。随冷害时间延长，ＧＳＨ、ＡｓＡ含量下降；膜脂过氧化产物（ＭＤＡ）、膜透性、氧化型谷胱甘肽（ＧＳＳＧ）和氧化型维生素Ｃ（ＤＨＡ）增加，表明细胞防御能力下降，自由基代谢平衡可能被打破，膜脂过氧化加剧，果实冷害加重。１０℃贮藏的芒果，无冷害症状，２２ｄ时果实启动成熟，贮藏期间ＧＳＨ、ＡｓＡ含量维持较高水平。

The contents of two endogenous free radical scavengers,ascorbic acid(AsA),glutathione(GSH)and their oxidative types were studied in Mango( Mangifera indica L.ZhiHua)fruit stored under(2±0.5)℃ and(10±0.5)℃.Mango of(2±0.5)℃ storage were suffered the severe chilling injury at the 15th day,while those of (10±0.5)℃ storage had no damage at all.In the early stage of(2±0.5)℃storage,the levels of GSH and AsA got a little higher.It implies that a physiological adjustment for increasing the scavenging ability to free radicals was induced by short term chilling stress.With the storage under(2±0.5)℃prolonged,the levels of GSH and AsA were decreased associated with the increase of GSSR,DHA contents and membrane permeability indicating that the balance of free radicals metabolism might be impaired.The levels of endogenous free radical scavengers in mangoes of(10±0.5)℃ storage maintained higher.