一氧化氮对绿熟和粉红期番茄采后抗氧化相关酶的影响

Effect of nitric oxide on the antioxidant enzymes of tomato fruit at mature green and pink stage during storage

以"申冠油"番茄果实为试材,采用不同浓度一氧化氮(20、40、60μL·L-1 NO)在空气条件下处理绿熟期和粉红期的番茄果实3h,在16℃和相对湿度为85%的条件下贮藏20d。分析NO处理对番茄果实中过氧化物酶(POD)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)等抗氧化相关酶活性及丙二醛(MDA)和可溶性糖含量变化的影响。实验结果表明:NO处理能促进绿熟期和粉红期番茄中CAT、POD、SOD活性的增加和绿熟期番茄中APX酶活性的增加,降低了绿熟期番茄中MDA含量,延缓果实中可溶性糖的流失,且60μL·L-1 NO处理效果较好。但NO处理对粉红期番茄中APX活性和MDA含量无显著影响,这可能与NO对绿熟期和粉红期这两种不同成熟度番茄中作用方式不一样有关。

Effects of nitric oxide（NO） on the antioxidant enzymes of postharvest tomato fruit were investigated in this study. Tomato fruits harvested at mature green and pink stage were fumigated with 20,40,60μL·L^-1NO, then stored at 16℃ with 85% relative humidity（RH） for 20d. Changes in these levels of superoxide dismutase （SOD）, peroxidases （POD）, catalase （CAT） and ascorbate peroxidase （APX）, respectively, were measured during storage. Results indicated that NO treatment induced the increase in the activities of SOD, POD ,CAT activities of tomato fruit at mature green and pink stage. NO treatment induced the APX activity,reduced MDA content,and delayed the losing of soluble sugar of tomato fruits at mature green stage. The concentration of 60μL·L^-1 NO had the better effect on tomato fruits. However,there was no significant influence on the APX activity and MDA content of tomato fruits at pink staqe.