不同处理方式对甘薯冷害和抗氧化代谢影响分析

Effects of Different Treatments on Chilling Injury and Antioxidative Metabolism in Sweet Potato

为了减轻甘薯采后贮运过程中的冷害发生,以心香甘薯品种块根为试验材料,研究了外源水杨酸(SA)单独或结合45℃热处理对4℃贮藏条件下甘薯块根冷害和抗氧化代谢的影响。结果发现SA与热结合处理,能够有效降低4℃下甘薯的冷害指数,显著抑制了块根中丙二醛(MDA)的积累和相对电导率的升高,并维持甘薯中较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性以及总抗氧化能力(T-AOC)。研究结果表明,SA结合热处理通过维持较高的抗氧化酶活性和抗氧化能力,延缓甘薯组织膜质过氧化,从而提高甘薯的抗冷性,为甘薯采后贮运应用提供依据。

The effects of Salicylic acid （SA）, or SA combined with 45 % heat treatment on the chilling injury （CI） and antioxidative metabolism of sweetpotato stored at 4 ℃ was investigated to decrease the occurance of chilling injury. The results showed that SA combined with heat treatment had greater inhibition of CI than SA or heat alone. It also restrained the increases of MDA content and electrolyte leakage, and maintained higher antioxidant enzyme activities such as superoxide dismutase （SOD）, catalase （CAT） and ascorbate peroxidase （APX） and total antioxidant capacity （T- AOC） in sweetpotato root during storage. Our study suggests that SA combined with heat treatment alleviated CI in sweetpotato through improved antioxidant enzymes activities and total antioxidant capacity and provided the basis of transport and storage of sweetpotato.