外源神经酰胺处理对青椒果实抗冷性的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.2 外源神经酰胺处理对青椒果实抗冷性的影响 史君彦，高丽朴，左进华，王清，王倩，范林林 (北京市农林科学院蔬菜研究中心，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与 种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097) 摘要：为研究外源物质处理对青椒果实抗冷性的影响，本试验采用不同浓度的外源神经酰胺(0、200、400 μmol/L)处理青椒果实， 测定贮藏期间青椒果实冷害指数、相对电导率、MDA、叶绿素、Vc 、可溶性蛋白含量、POD、CAT 和APX 等生理指标，探究外源 神经酰胺处理对青椒果实抗冷性的影响。结果表明：在4 ℃贮藏条件下，外源神经酰胺处理可有效抑制青椒果实冷害的发生。200 和 400 μmol/L 外源神经酰胺处理均有效抑制了青椒果实冷害指数的升高，延缓了相对电导率增加，抑制了青椒果实MDA 含量的积累， 维持了细胞膜的完整性；同时外源神经酰胺处理延缓了青椒果实叶绿素、Vc 和可容性蛋白的降解，增强了POD、CAT 和APX 活性， 增强了青椒果实的抗冷性，其中以400 μ mol/L 外源神经酰胺处理的青椒果实抗冷性最好。 关键词：外源神经酰胺；青椒；抗冷 文章篇号：1673-9078(2016)2-164-170 DOI: 10.13982/j.mfst.1673-9078.2016.2.025 Effect of Exogenous Ceramide Treatment on Chilling Tolerance in Green Bell Pepper Fruits SHI Jun-yan, GAO Li-pu, ZUO Jin-hua, WANG Qing, WANG Qian, FANG Lin-lin (Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Key Lab. of Beijing, Agricultural Products of Fruit and Vegetable Postharvest and Process; Key Lab. of Ministry Agriculture, North China, of Horticulture Corp Biology and Germplasm; Key Lab. of Urban Agriculture (North) Ministry of Agriculture, Beijing 100097, China) Abstract: To study the effect of treatment with an exogenous substance on the chilling tolerance in green bell pepper fruits, different concentrations of exogenous ceramide solutions (0, 200, and 400 μmol/L) were used to treat pepper fruits. The chilling index, relative electrical conductivity, contents of malondialdehyde (MDA), chlorophyll, vitamin C (Vc), and soluble proteins, and the activities of peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) of pepper fruit, during storage, were determined. The results showed that exogenous ceramide tr