油菜素内酯对豇豆冷害的控制

范林林; 高丽朴; 王清; 吕佳煜; 史君彦; 夏春丽; 左进华

doi:10.13386/j.issn1002-0306.2016.15.058

油菜素内酯对豇豆冷害的控制

Effect of treatment with BR on chilling injury of postharvest cowpea

摘要

摘要: 为研究油菜素内酯(Brassinolide,BR)处理对豇豆冷害现象的控制,将豇豆分别用0.5、1、2、4、8μmol/L BR溶液浸泡10 min后沥干,用0.03 mm厚度的PE保鲜膜包装后置于4℃冷库中贮藏,每2 d测定豇豆的感官评分和冷害率,通过此研究发现1μmol/L BR处理效果最佳;然后将豇豆用1μmol/L BR溶液浸泡10 min后沥干、用0.03 mm厚度的PE保鲜膜包装后置于4℃冷库中贮藏,每2 d测定与成熟衰老相关生理生化指标。结果表明,与对照组相比,1μmol/L BR处理能够延缓失重率、相对电导率、丙二醛(malondialdehyde,MDA)含量的上升,抑制可溶性固形物(TSS)含量的下降,提高过氧化氢酶(catalase,CAT)、过氧化物酶(peroxidase,POD)活性,抑制多酚氧化酶(polyphenol oxidase,PPO)和脂氧合酶(lipoxygenase,CAT)活性,保鲜效果显著(p<0.05)。

Abstract: The effect of BR on chilling injury of postharvest cowpea was investigated.Cowpea fruits were packed by0.03 mm thickness of PE film and stored at 4 ℃ after dipping in 0.5,1,2,4 and 8 μmol / L BR solution for 10 min.Sensory score and chilling injury index were measured every 2 d during the storage.This result showed that the BR with 1 μmol / L exhibited the best preservation. In the second experiment,Cowpea fruits treated with 1 μmol / L BR were further applied to measure indexes related to maturity and aging every 2 d during the storage.In contrast to the control treatment,the BR with 1 μmol / L significantly inhibited the increase on weight loss,relative conductivity,MDA content and reduced the decrease on the content of TSS.The activity antioxidant enzymes,including CAT and POD were induced,and PPO,LOX was inhibited by 1 μmol / L BR treatment.