WANG Xiaohui,LI Peipei,DU Rong,et al.Effects of Temperature on Quality and Active Oxygen Metabolism of Aksu ‘Red Fuji’ Apple After Harvest[J].Northern Horticulture,2025,(9):79-87.[doi:10.11937/bfyy.20244439]
温度对采后阿克苏“红富士”苹果贮藏品质和活性氧代谢的影响
- Title:
- Effects of Temperature on Quality and Active Oxygen Metabolism of Aksu ‘Red Fuji’ Apple After Harvest
- 文章编号:
- 1001-0009(2025)09-0079-09
- 关键词:
- 阿克苏“红富士”苹果; 温度; 活性氧; 品质
- Keywords:
- Aksu ‘Red Fuji’ apple; temperature; reactive oxygen species; quality
- 分类号:
- S 661.1
- 文献标志码:
- A
- 摘要:
- 以阿克苏“红富士”苹果为试材，采用不同温度（20±0.5)、(4±0.5)、(0±0.5）℃处理果实的方法，研究了温度对苹果贮藏期间品质及相关抗氧化酶活性的影响，以期为苹果品质调控、贮藏技术开发提供参考依据。结果表明：低温延缓了苹果果实贮藏期间硬度、失重率的下降，延迟了呼吸高峰的出现，保持了苹果果实的贮藏品质，其中以0 ℃ 贮藏效果最佳。0 ℃ 处理明显提高了苹果果实贮藏期间超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)，降低了过氧化氢含量和超氧阴离子自由基的产生速率，且抑制了总酚含量的下降，以及丙二醛含量的上升，较长时间保持了细胞膜完整性。综上可知，温度处理对采后苹果果实品质的保持与其调控活性氧代谢密切相关，低温可提高“红富士”苹果冷藏过程中果实的活性氧代谢能力，延缓果实品质的下降。
- Abstract:
- Taking Aksu ‘Red Fuji’ apples as the test material,the effects of temperature on apple quality and related antioxidant enzyme activities during storage were studied by using different temperatures (20±0.5)℃,(4±0.5)℃，(0±0.5)℃ treatments methods，in order to provide reference for apple quality control and storage technology development.The results showed that low temperature delayed the decline of hardness and weight loss，delayed the appearance of respiratory peak，and maintained the storage quality of apple fruits，among which 0 ℃ storage effect was the best.Treatment at 0 ℃ significantly increased superoxide dismutase，catalase，peroxidase，ascorbate peroxidase，and decreased the content of hydrogen peroxide and superoxide anion radical during storage of apple fruit. In addition，the decrease of total phenol content and the increase of malondialdehyde content were inhibited，and the integrity of cell membrane was maintained for a long time.In conclusion，temperature treatment was closely related to the maintenance of postharvest apple fruit quality and its regulation of reactive oxygen species metabolism.Low temperature could improve the reactive oxygen species metabolism of ‘Red Fuji’ apple fruits during cold storage and delay the decline of fruit quality.
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备注/Memo
第一作者简介：王晓慧（2001-），女，硕士研究生，研究方向为果蔬保鲜与贮藏。E-mail:1536117405@qq.com.责任作者：谢兵（1989-），男，博士，副教授，现主要从事果蔬采后生物学与贮藏保鲜技术等研究工作。E-mail:x912439359@163.com.基金项目：塔里木大学校长基金资助项目（TDZKBS202305）；2023人才发展基金-“天池英才”引进计划青年博士资助项目（524313001）；产业技术创新团队支持计划（苹果贮藏与精深加工岗位体系）资助项目（XJLGCYJSTX04-2024-14）。收稿日期：2024-11-12