文章摘要
王 静;茅林春;杨 璐;李学文;张 辉;吕 卓;刘彩虹;李 乾;侯琛元.草酸处理对采后哈密瓜果实膜脂代谢的影响[J].中国食品学报,2019,19(8):189-198
草酸处理对采后哈密瓜果实膜脂代谢的影响
  
DOI:
中文关键词: 哈密瓜  草酸处理  膜脂代谢  冷害
英文关键词: Hami melon  oxalic acid treatment  membrane lipid  chilling injury
基金项目:新疆维吾尔自治区自然科学基金项目(2017D01A40)
作者单位
王 静;茅林春;杨 璐;李学文;张 辉;吕 卓;刘彩虹;李 乾;侯琛元 浙江大学生物系统工程与食品科学学院浙江省农产品加工技术研究重点试验室杭州310058新疆农业大学食品科学与药学学院乌鲁木齐830000新疆林业科学院林业测试中心乌鲁木齐830000 
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中文摘要:
      以“西周密25号”哈密瓜为原料,在已有研究基础上,将哈密瓜在15 mmol/L的草酸溶液中浸泡10 min,以室温(22 ± 2) ℃蒸馏水浸泡10 min为对照,待其表面水分完全晾干后,置3~5 ℃的冷库中贮藏42 d。定期测定哈密瓜果实冷害指数、细胞膜透性和果皮的其它生理指标。研究发现,与对照相比,15 mmol/L草酸处理可降低果实冷害指数和果皮的LOX和PLD活性及其蛋白表达,促进果皮棕榈酸(C16:0)和硬脂酸(C18:0)的相对含量(除35 d外)下降,提高果皮亚油酸(C18:2)、亚麻酸(C18:3)和二十碳四烯酸(C20:4)的相对含量及与膜结合的Ca2+含量,抑制油酸(C18:1)相对含量下降,提高不饱和指数和不饱和度。草酸处理是通过提高与膜结合的Ca2+含量,降低LOX、PLD活性和编码酶基因表达,减少膜脂不饱和脂肪酸降解,维持较高的膜脂不饱和程度,从而增强果实抗冷性,减轻哈密瓜果实冷害的发生。
英文摘要:
      To evaluate the effects of oxalic acid treatment on the chilling injury and metabolism of membrane lipids of post-harvest Hami melon. Melons were dipped in different concentrations of oxalic acid (OA) with 0, 15 mmol/L at 25 ℃ for 10 min and stored at 3-5 ℃ for 42 days. Chilling injury index and cellular membrane permeability of fruit, activities of LOX and PLD, contents of MDA and fatty acid constituents of membrane lipids in pericarp of melon fruits during storage were determined. Results showed as compared to the control fruit, there were lower fruit chilling injury index, activity and the expression of pericarp LOX and PLD MDA and oleic acid (C18:1)contents in Hami melon fruits pre-treated with OA treatment. The relative contents of unsaturated fatty acids in pericarp, such as linoleic acid (C18:2), linolenic acid (C18:3), arachidonic acid (C20:4) and membrane-bound Ca2+ content increased, while the contents of saturated fatty acids in pericarp, such as palmitic acid (C16:0) and stearicacid (C18:0) decreased (except for 35 d), and index of unsaturated fatty acids (IITFA) and unsaturated degree of fatty acids in pericarp increased. The result suggested OA treatment alleviated the chilling injury and enhanced the chilling tolerance of Hami melon fruits may be due to the increase of membrane-bound Ca2+ content, the decrease of LOX and PLD activities and coding enzyme gene expression during storage, which may reduce the degradation of unsaturated fatty acids of membrane lipids and maintain higher unsaturated degree of fatty acids.
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