NO处理对采后芒果抗氧化酶系统的影响

Effects of Nitric Oxide Treatment on Antioxidant Enzyme System of Postharvest Mango

[目的]探讨NO处理对采后芒果抗氧化酶系统的影响。[方法]以"吉禄"芒果为试验对象,用0.1 mmol/L的外源NO浸泡处理芒果果实30 min,25℃贮藏11 d,分析NO处理对芒果果实中过氧化物酶(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)含量变化的影响。[结果]NO处理能在一定程度上抑制芒果果实丙二醛含量的增加,并提高超氧化物歧化酶、过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶的活性,从而延缓了采后芒果果实在贮藏过程中的衰老进程。[结论]研究可为NO用于芒果贮藏保鲜提供理论依据。

[ Objective ] To better understand the effects of nitric oxide treatment on antioxidant enzyme system of postharvest mango. [ Meth- od] Mango fruit that was pretreated with 0.1 mmol/L NO was stored at 25 ℃ for 11 days. Changes in these levels of superoxide dismutase （SOD）, peroxidases （POD）, eatalase （CAT）, ascorbate peroxidase （APX） and malondialdehyde （MDA）, respectively, were measured during storage. [ Result] The results showed that NO treatment could inhibit postharvest mango fruit malondialdehyde （MDA） content, in- crease superoxide dismutase （SOD）, peroxides （POD）, catalane （CAT） and asorbic peroxides （APX） activities, and delay ripening and se- nescence of mango fruit during storage. [ Conclusion] The study can provide theoretical basis to NO for mango fresh -keeping.