甘氨酸甜菜碱在果蔬采后冷害控制中的研究进展

Research progress on application of glycine betaine in chilling injury control of postharvest fruits and vegetables

低温贮藏是延缓果蔬采后品质劣变的最有效措施,然而许多冷敏性果蔬在长期低温贮藏过程中易发生冷害,严重影响果蔬品质和贮藏寿命。甘氨酸甜菜碱(glycine betaine,GB)作为一种植物内源非毒性的小分子渗透调节物质,研究表明其在维持采后果蔬低温贮藏期间的生理品质和延缓冷害的发生中发挥重要作用。该文综述了近年来GB在调控果蔬冷害中的研究进展,分析了甘氨酸甜菜碱通过参与渗透调节,维持细胞膜完整性,稳定抗氧化系统,调控物质代谢,改善能量代谢及增强转录因子表达调控等途径缓解果蔬冷害的作用机制,并对GB在冷害控制的分子层面的深入研究进行了展望。

Low temperature storage is the most effective measure to delay the quality deterioration of fruits and vegetables after harvest.However,many cold sensitive fruits and vegetables are prone to chilling injury(CI)during long-term low temperature storage,seriously affecting their quality and storage life.Glycine betaine(GB),as an endogenous non-toxic small molecule osmoregulation substance in plants,has been shown to play an important role in maintaining the physiological quality and delaying the occurrence of CI of postharvest fruits and vegetables during low-temperature storage.This article reviews the research progress of GB in regulating CI in fruits and vegetables in recent years,analyzes the mechanism of GB in alleviating CI in fruits and vegetables by participating in osmotic regulation,maintaining cell membrane integrity,stabilizing antioxidant systems,regulating substance metabolism,improving energy metabolism,and enhancing transcription factor expression regulation.It also looks forward to further research on GB at the molecular level of CI control.