热处理对甜瓜的蔗糖和乳酸代谢网络通量的影响

Effects of heat treatment on melon in sugar and lactate metabolic network flux

为了进一步了解采后热处理对果蔬在代谢方面作用的规律,寻找甜瓜在代谢水平上最适的热处理温度,本研究以甜瓜为材料研究热空气处理对其代谢网络通量的影响。将甜瓜放在45、50、55℃(阶跃式升温)下处理3 h后立即置于8℃下贮藏21 h,以8℃贮藏24 h为对照,得到甜瓜不同位置的糖酵解途径、TCA循环、蔗糖合成途径以及戊糖磷酸途径的代谢通量。结果显示:50℃处理组有较高的蔗糖和乳酸通量,用于热处理最为合适。本结果通过进一步研究热处理为提高果蔬的贮藏品质提供科学方法和理论依据。

In order to further understand the rule of heat treatment on postharvest fruits and vegetables in the metabolism,looking for optimum heat treatment temperature of melon on the metabolism. Melon was used in this study to reveal effects of metabolic network flux at heat treatment. The melon was placed in 45,50 and 55 ℃for three hours,then placed hami melon immediately in optimal storage temperature 8 ℃ under 21 hours,as a blank to 8 ℃ for 24 hours,the metabolic flux of embden meyerhof pathway（EMP）,pentose phosphate pathway（PPP）,TCA cycle（TCA） and sucrose synthesis pathway（SSP） of hami melon fruit different spatial location at different temperatures were researched. The results showed that higher sugar and lactate flux appeared in the heat treatment group of 50 ℃. Thus,50 ℃ was the optimal heat treatment temperature. This result combined with early work,to summarize the influence of heat treatment on metabolism,with a view to provide a scientific method and theory on the heat treatment to improve the quality of fruits and vegetables.