腐胺对机械伤青椒果实生理品质和抗氧化能力的影响

Effects of Putrescine on Physiological Quality and Antioxidant Capacity of Mechanically Injured Green Bell Pepper

摘要: 目的:研究腐胺处理对机械伤青椒生理品质和抗氧化能力的影响。方法:将青椒从1 m高处跌落来模拟运输过程中所受的机械损伤,然后将受损青椒浸泡在2 mmol/L的腐胺溶液和去离子水中20 min,在20 ℃下贮藏,测定青椒贮藏过程中生理品质和抗氧化酶活性的变化。结果:腐胺处理抑制了青椒转红,维持较高的维生素C和叶绿素含量,抑制丙二醛(MDA)的积累,提高了过氧化物酶(POD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性。结论:腐胺处理可以减缓青椒在20 ℃贮藏时机械损伤引起的生理品质下降。

Abstract: Objective:To study the effect of putrescine on physiological quality and antioxidant capacity on mechanically injured green bell pepper. Methods:Mechanical damage was simulated using 1 m high drop method, green peppers were soaked with 2 mmol/L putrescine and distilled water for 20 min, then stored at 20℃, the changes of physiological quality and antioxidant enzyme activity were determined. Results:Putrescine inhibited the green fading, maintained high contents of vitamin C and chlorophyll, inhibited the accumulation of malondiadehyde (MDA) contents, and enhanced the activities of peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX). Conclusion:Putrescine treatment could reduce the decline of physiological quality caused by mechanical damage of green bell pepper when stored at 20℃.