NO熏蒸对冷藏枸杞鲜果糖代谢及基因表达的影响

Effect of NO Fumigation on Sugar Metabolism and Gene Expression in Fresh Lycium barbarum Fruit during Cold Storage

为研究NO熏蒸对冷藏枸杞鲜果糖代谢及基因表达的影响,以“宁杞七号”枸杞鲜果为试材,采用300μL/L(0μL/L NO为对照)NO气体对其熏蒸处理3 h,于(3.0±0.5)℃贮藏36 d。结果表明:300μL/L NO处理有利于提高果实可溶性固形物含量,抑制果实可溶性糖含量和果实硬度的下降,显著降低贮藏前期果实(0~12 d)中性转化酶活力和贮藏后期(24~36 d)酸性转化酶活力及Lb AI的相对表达量(36 d)(P<0.05);抑制蔗糖合成酶活力和降低贮藏第18天Lb SS的表达水平,防止蔗糖过度分解;同时NO熏蒸使果实蔗糖磷酸合成酶活力始终保持较高水平,贮藏第18天Lb SPS相对表达量显著高于对照组(P<0.05)。NO处理通过诱导糖代谢相关酶基因表达,维持糖代谢平衡,保持果实细胞壁张力从而减缓果实软化。

This study aimed to explore the effect of NO fumigation on sugar metabolism and gene expression in fresh Lycium barbarum fruits during cold storage.fresh'Ningqi No.7'L.barbarum fruit was fumigated with 300μL/L NO gas(0μL/L NO as control)for 3 h and stored at(3.0±0.5)℃for 36 d.The results showed that 300μL/L NO treatment increased the content of soluble solids in fruit,inhibited the decrease in soluble sugar content and fruit hardness,blunted the activity of neutral invertase(NI)(0-12 d)and acid invertase(AI)(24-36 d)and the relative expression of LbAI(36 d)(P<0.05),and inhibited the activity of sucrose synthase(SS)and the expression level of LbSS on the 18 d of storage to prevent the excessive decomposition of sucrose.At the same time,the activity of sucrose phosphate synthase(SPS)had a higher level in NO fumigation fruit,and the relative expression of LbSPS on the 18 d of storage was higher than that of the control group(P<0.05).NO treatment could mitigate fruit softening by inducing the expression of enzyme genes related to glucose metabolism and maintaining the balance of glucose metabolism and the tension of fruit cell wall.