文章摘要
吕麟琳,程顺昌,高超,韩芸泽,纪淑娟,周倩,周鑫,魏宝东.1-MCP对冷胁迫‘香蕉李’磷脂组分和冷害影响研究[J].包装工程,2019,40(17):1-7.
LYU Lin-lin,CHENG Shun-chang,GAO Chao,HAN Yun-ze,JI Shu-juan,ZHOU Qian,ZHOU Xin,WEI Bao-dong.Effects of 1-MCP on Phospholipid Components and Chilling Injury of 'Banana Plums' under Cold Stress[J].Packaging Engineering,2019,40(17):1-7.
1-MCP对冷胁迫‘香蕉李’磷脂组分和冷害影响研究
Effects of 1-MCP on Phospholipid Components and Chilling Injury of 'Banana Plums' under Cold Stress
投稿时间:2019-03-26  修订日期:2019-09-10
DOI:10.19554/j.cnki.1001-3563.2019.17.001
中文关键词: ‘香蕉李’果实  1-MCP  冷害  磷脂组分
英文关键词: banana plum  1-MCP  chilling injury  phospholipid component
基金项目:“十三五”国家重点研发计划专项(2018YFD0401303)
作者单位
吕麟琳 沈阳农业大学 食品学院沈阳 110866 
程顺昌 沈阳农业大学 食品学院沈阳 110866 
高超 沈阳农业大学 食品学院沈阳 110866 
韩芸泽 沈阳农业大学 食品学院沈阳 110866 
纪淑娟 沈阳农业大学 食品学院沈阳 110866 
周倩 沈阳农业大学 食品学院沈阳 110866 
周鑫 沈阳农业大学 食品学院沈阳 110866 
魏宝东 沈阳农业大学 食品学院沈阳 110866 
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中文摘要:
      目的 研究1-MCP处理对冷胁迫‘香蕉李’磷脂组分、相关酶活性和衡量冷害发生相关指标的影响,以证明1-MCP处理可以有效地抑制‘香蕉李’冷害的发生。方法 将‘香蕉李’果实进行冷胁迫处理(4 ℃),对比对照组(10 ℃)分析冷胁迫对各项指标产生的影响,并研究1-MCP处理对‘香蕉李’果实采后冷胁迫温度下(4 ℃)磷脂组分、相关酶活性和衡量冷害发生相关指标的影响。结果 通过1-MCP处理能有效地抑制磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)和磷脂酰肌醇(PI)向溶血磷脂酰胆碱(LPC)、溶血磷脂酰乙醇胺(LPE)和溶血磷脂酰肌醇(LPI)水解,并且能够抑制单半乳糖二酰基甘油(MGDG)向双半乳糖二酰基甘油(DGDG)转化,从而判定1-MCP处理维持了细胞膜的稳定性。采用0.5 μL/L的1-MCP处理还有效地抑制了信号分子磷脂酸(PA)含量的上升,从而延缓了‘香蕉李’膜脂过氧化的发生。1-MCP处理有效延缓了LOX酶活性、PLD酶活性、MDA含量增加的时间和速率,抑制了细胞膜的降解,保持了细胞膜的完整性,抑制了冷害指数的升高。结论 贮运前用1-MCP处理能延缓和降低‘香蕉李’果实在低温贮运期间的冷害症状,保持果实细胞膜的完整性,从而推迟了‘香蕉李’冷害的发生时间,保证了果实品质。
英文摘要:
      The work aims to study the effects of 1-MCP treatment on the phospholipid components, related enzyme activities and related indexes of chilling injury of 'banana plums' under cold stress, so as to prove that 1-MCP treatment can effectively inhibit chilling injury of 'banana plums'. 'Banana plums' were placed under cold stress (4 ℃). The effects of cold stress on various indexes were analyzed by comparing with the control group (10 ℃), and the effects of 1-MCP treatment on phospholipid components, related enzyme activity and related indexes of chilling injury of 'banana plum' at postharvest cold stress temperature (4 ℃) were studied. 1-MCP treatment could effectively inhibit phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) and phosphatidyl inositol (PI) from being hydrolyzed to lysophosphatidyl choline (LPC), lysophosphatidyl ethanolamine (LPE) and lysophosphatidyl inositol (LPI), and inhibit mono-galactosyl-diaclyglycerol (MGDG) from being converted to digalactosyl-diacylglycerol (DGDG), thus judging that 1-MCP treatment maintained the stability of cell membrane. In addition, the 0.5 μ/L 1-MCP treatment also effectively inhibited the increase of the content of signal molecule phosphatidic acid (PA), thus delaying the occurrence of membrane lipid peroxidation of 'banana plum'. 1-MCP treatment effectively delayed the increase time and rate of LOX enzyme activity, PLD enzyme activity and MDA content, inhibited the degradation of cell membrane, and maintained the integrity of cell membrane and inhibited the increase of chilling injury index. 1-MCP treatment before storage and transportation can delay and reduce chilling injury symptoms during low temperature storage and transportation of 'banana plums', and maintain the integrity of fruit cell membrane, thus postponing chilling injury occurrence time of 'banana plums' and ensuring fruit quality.
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