[1]张琪,奚琬茹,黄帅,等.两个品种枸杞0 ℃贮藏差异代谢物的比较[J].北方园艺,2023,(23):92-99.[doi:10.11937/bfyy.20232343]
　ZHANG Qi,XI Wanru,HUANG Shuai,et al.Comparative Study on Differential Metabolites of Two Varieties of Lycium barbarum Stored at 0 ℃[J].Northern Horticulture,2023,(23):92-99.[doi:10.11937/bfyy.20232343]
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两个品种枸杞0 ℃贮藏差异代谢物的比较

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2023年23 页码: 92-99 栏目: 出版日期: 2023-12-15
Title:
Comparative Study on Differential Metabolites of Two Varieties of Lycium barbarum Stored at 0 ℃
文章编号:
1001-0009(2023)23-0092-08
作者:
张琪; 奚琬茹; 黄帅; 雷雅馨; 王新宇; 王静
（新疆农业大学 食品科学与药学学院，新疆 乌鲁木齐 830052）
Author(s):
ZHANG Qi; XI Wanru; HUANG Shuai; LEI Yaxin; WANG Xinyu; WANG Jing
(College of Food Sciences and Pharmacy，Xinjiang Agricultural University,Urumqi,Xinjiang 830052)
关键词:
枸杞; 不同品种; 差异代谢物; 保鲜; 贮藏
Keywords:
Lycium barbarum L.; different cultivars; differential metabolite; retain freshness; reposit
分类号:
S 853.75
DOI:
10.11937/bfyy.20232343
文献标志码:
A
摘要:
以贮藏36 d的2个品种的枸杞鲜果“圆果”(Y)和“宁杞七号”(Q)为试材，研究其在0 ℃条件下贮藏时所产生的差异代谢物对2个品种枸杞鲜果贮藏保鲜的影响，以期为“圆果”(Y)延长贮藏期提供参考依据。结果表明：相同的贮藏条件下,“宁杞七号”(Q)在0 ℃贮藏时显著的差异代谢物主要为磷酸酯、磷酸核糖、葡萄糖醛酸、苏氨酸、磷酸精氨酸，而“圆果”(Y)枸杞鲜果中的差异代谢物多为花生四烯酸、二十碳三烯酸、亚麻酸等不饱和脂肪酸，这些物质有利于“圆果”(Y)在贮藏过程中抵御低温逆境，延长其贮藏期。
Abstract:
The fresh fruits of two varieties of Lycii Fructus ‘Yuanguo’ (Y) and ‘Ningqi No.7’ (Q) stored at 0 ℃ for 36 days were used as test materials to study the effects of differential metabolites produced during storage at 0 ℃ on the storage and preservation of fresh fruits of two varieties of Lycii Fructus，in order to provide reference for prolonging the storage period of ‘Yuanguo’ (Y).The results showed that under the same storage conditions，the significant differential metabolites of ‘Ningqi No.7’ (Q) stored at 0 ℃ were mainly phosphate ester，ribose phosphate，glucuronic acid，threonine，and arginine phosphate.The differential metabolites in the fresh fruits of ‘Yuanguo’ (Y) were mostly unsaturated fatty acids such as arachidonic acid，eicosatrienoic acid and linolenic acid.These substances were beneficial to ‘Yuanguo’ (Y) to resist low temperature stress during storage and prolong its storage period.

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备注/Memo

第一作者简介：张琪（2000-），女，硕士研究生，研究方向为农产品贮藏与加工。E-mail:1143702541@qq.com.责任作者：王静（1978-），女，博士，教授，现主要从事农产品贮藏与加工等研究工作。E-mail:wxj770903@163.com.基金项目：自治区林业改革与发展补助资助项目（XJLG201903）。收稿日期：2023-07-12

更新日期/Last Update: 2023-12-20