摘要
以‘达斯莱克特’草莓果实为供试材料,研究了UV-C处理对20℃贮藏条件下草莓果实霉变、腐烂、细胞壁水解酶及病程相关基因表达的影响。研究结果显示:4.2 k J/m2 UV-C处理能够有效地减少草莓果实贮藏过程中霉变和腐烂的发生,显著降低贮藏后期草莓果实呼吸速率。定量PCR分析结果显示:UV-C处理显著抑制了贮藏后期草莓果实中β-葡萄糖苷酶(Fa BG3)、β-1,3-葡聚糖酶(Fa Glu)和多聚半乳糖醛酸酶(Fa PG)等3个细胞壁水解酶基因的表达;同时UV-C处理推迟了草莓果实中多聚半乳糖醛酸酶抑制蛋白基因(Fa PGIP)表达高峰,促进了苯丙氨酸解氨酶基因(Fa PAL)的表达。上述研究结果表明:UV-C通过减少草莓果实表面霉变,以及调控果实细胞壁水解酶和病程相关基因的表达来控制贮藏过程中腐烂的发生。
In this study, the effects of UV-C treatment on mildew, decay, and the expression pattern of cell wall hydrolases and the pathogenesis-related genes of ‘Darselect＇ strawberry fruit stored at 20 ℃ were studied. The results indicated that 4.2 k J/m2 UV-C treatment effectively decreased the mildew and decay of strawberry fruit during storage, and significantly reduced the respiratory rate at the later stages of storage. The results of quantitative PCR analysis showed that UV-C treatment significantly inhibited the expression of three cell wall hydrolase genes, β-glucosidases（Fa BG3）, β-1, 3-glucanase（Fa Glu）, and polygalacturonase（Fa PG）, at the later stages of storage. Moreover, UV-C treatment delayed the expression peak of the polygalacturonase-inhibiting protein gene（Fa PGIP） and enhanced the expression levels of phenylalanine ammonia-lyase gene（Fa PAL）. These results suggested that UV-C treatment of the strawberry fruit controlled decay by decreasing mildew and by regulating the expression levels of cell wall-hydrolases and the pathogenesis-related genes during storage.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第2期152-157,共6页
Modern Food Science and Technology
基金
河北省财政专项资助项目(F12R13038)
