摘要
以‘红颜’草莓为实验原料,研究2,4-表油菜素内酯(2,4-epibrassionolide,EBR)对草莓果实的贮藏品质和抗氧化活性的影响。结果表明:5.0 μmol/L的EBR显著抑制草莓果实贮藏期间腐烂指数的上升(P<0.05)。同时EBR处理减少了果实硬度、可溶性固形物和VC含量的下降,增加了总酚、花色苷和类黄酮的积累量。EBR处理还诱导草莓果实3种抗氧化酶(超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶)活力的增加,并抑制H2O2的积累(P<0.05)。研究表明EBR处理可提高草莓的耐贮性和贮藏品质,这可能与其维持草莓果实较高的抗氧化活性有关。
The effect of 2,4-epibrassionolide （EBR） treatment on postharvest quality and antioxidant activity in strawberry fruit （Fragaria ananassa Duch. cv. Benihoppe） was investigated. The results showed that EBR treatment at 5.0 μmol/L had the most signi？cant inhibitory effect on fruit decay during the storage period （P 〈 0.05）. Meanwhile, EBR treatment inhibited the decrease of fruit ？rmness, total soluble solids （TSS） and vitamin C content, and maintained high levels of total phenols, anthocyanins and ？avonoids during storage. The activities of superoxide dismutase （SOD）, catalase （CAT） and ascorbate peroxidase （APX） in strawberry fruit during storage were also induced by EBR, while lower content of H2O2 was observed in treated fruit compared to control fruit （P 〈 0.05）. These results suggested that EBR improves the storability and quality of strawberry fruit during storage, which may be related to the maintenance of higher antioxidant activity.
作者
李园园
王莉
周梦洁
张瑜
金鹏
郑永华
LI Yuanyuan;WANG Li;ZHOU Mengjie;ZHANG Yu;JIN Peng;ZHENG Yonghua(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第1期279-284,共6页
Food Science
基金
公益性行业(农业)科研专项(201303073)
中央高校基本科研业务费专项资金项目(KYZ201420)
南京农业大学SRT计划项目(1618C06)
关键词
草莓
2
4-表油菜素内酯
贮藏品质
抗氧化活性
strawberry fruit
2,4-epibrassionolide
postharvest quality
antioxidant activity
