冷激处理减轻茄子冷害与活性氧代谢的关系

Effect of Cold Shock Treatment on Reducing Chilling Injury in Eggplant and Its Relationship with Reactive Oxygen Species Metabolism

探讨了冷激处理减轻茄子低温贮藏期间冷害的作用及其与活性氧代谢的关系。茄子果实分别采用0℃冰水混合物浸泡处理10、20、30、40 min后于4℃贮藏15 d。结果表明:20 min冷激处理能显著降低茄子果实的冷害指数,延缓果肉的褐变,减轻冷害症状;可显著提高茄子果实中超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶的活力,抑制超氧阴离子及过氧化氢产生,保持较高的总酚含量和1,1-二苯基-2-三硝基苯肼自由基清除率,维持较低水平的丙二醛含量和细胞膜透性;还可提高茄子果实脯氨酸含量和可溶性糖质量分数。上述结果表明,冷激处理能维持果实活性氧代谢平衡和提高渗透调节物质含量,从而减轻膜脂过氧化作用,保护膜结构的完整性,进而延缓茄子果实冷害的发生。

The purpose of this study was to investigate the effect of cold shock treatment on reducing chilling injury in coldstored eggplant and to explore its relationship with reactive oxygen species metabolism.Eggplants were pretreated with icewater mixture at0℃for10,20,30or40min before storage for15d at4℃.The results showed that20min cold shock treatment could significantly reduce chilling injury index,delay flesh browning and mitigate chilling injury symptoms.Moreover,it could also augment the activities of superoxide dismutase(SOD),catalase(CAT)and ascorbate peroxidase(APX),inhibit the production of superoxide anion radical(O2^-·)and hydrogen peroxide(H2O2)and maintain higher levels of total phenolic content and1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capability and lower levels of malondialdehyde(MDA)and cell membrane permeability.Proline and soluble sugar contents were increased after this treatment.Therefore,cold shock treatment could maintain the metabolic balance of reactive oxygen species and increase the contents of osmotic adjustment substances,thereby reducing membrane lipid peroxidation and maintaining cell membrane integrity and consequently delaying chilling injury onset.