摘要
为了开发提高李果实低温贮藏品质的新途径,该文分析了50 mg/L外源绿原酸(chlorogenic acid,CHA)浸泡处理对0℃低温贮藏条件下‘大紫’李果实抗冷能力的影响及其潜在的作用机制。结果显示,CHA处理显著缓解李果实冷害发生、减轻褐变、维持果实硬度,进一步研究表明CHA处理抑制多酚氧化酶活性、离子渗透率上升和丙二醛积累,提高超氧化物歧化酶和过氧化氢酶活性,降低多聚半乳糖醛酸酶、β-半乳糖苷酶和纤维素酶活性,下调果胶裂解酶基因表达,上调纤维素合成酶基因表达,提高果实中酚酸和木质素的含量并诱导了冷响应关键转录因子的表达。上述结果说明,CHA可能通过提高果实抗氧化能力和强化细胞壁结构改善采后李果实的抗冷能力。该研究揭示了CHA改善李果实低温贮藏品质的作用机制,为开发具有抗冷功能的新型果蔬保鲜剂提供了理论支持。
To develop a new method to enhance the quality of plum fruits during low-temperature storage,this study analyzed the effects of a 50 mg/L exogenous chlorogenic acid(CHA)soaking treatment on the cold resistance of‘Dazi’plum fruits stored at 0℃and its potential mechanisms.Results showed that CHA treatment significantly alleviated chilling injury,reduced browning,and maintained fruit firmness.Further studies indicated that CHA treatment inhibited polyphenol oxidase activity,reduced ion permeability and malondialdehyde accumulation,increased superoxide dismutase and catalase activities,and decreased the activities of polygalacturonase,β-galactosidase,and cellulase.The expression of pectin lyase genes was downregulated,while the expression of cellulose synthase genes was upregulated.Additionally,CHA treatment increased the contents of phenolic acids and lignin and induced the expression of key cold-responsive transcription factors.These findings suggested that CHA may improve the cold resistance of postharvest plum fruits by enhancing antioxidant capacity and strengthening cell wall structure.This study elucidated the mechanisms by which chlorogenic acid improved the quality of plum fruits during low-temperature storage and provided theoretical support for the development of new fruit and vegetable preservatives with cold-resistant functions.
作者
杨杨
乔婷
王浩
韩育梅
YANG Yang;QIAO Ting;WANG Hao;HAN Yumei(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品与发酵工业》
北大核心
2025年第19期317-325,共9页
Food and Fermentation Industries
基金
内蒙古自治区直属高校基本科研业务费项目(BR230135)。
关键词
绿原酸
李果实
抗冷
抗氧化
细胞壁
chlorogenic acid
plum fruit
cold resistance
antioxidant
cell wall
作者简介
第一作者:杨杨,博士,副教授;通信作者:韩育梅,教授,E-mail:hanyumeim@sina.com。
