NO熏蒸处理对冷藏枸杞鲜果细胞壁代谢的影响

王雪; 李乾; 刘彩红; 古丽丹·塔勒达吾; 刘凤兰; 冯作山; 王静

doi:10.13386/j.issn1002-0306.2021080143

NO熏蒸处理对冷藏枸杞鲜果细胞壁代谢的影响

Effects of NO Fumigation on Cell Wall Metabolism in Lycium barbarum Fresh Fruit under Cold Storage

摘要

摘要: 为了探明NO熏蒸处理对冷藏枸杞鲜果细胞壁代谢的影响，本文以“宁杞七号”枸杞鲜果为试材，采用300 μL/L（0 μL/L NO为对照）的NO气体对“宁杞七号”熏蒸处理3 h，于3±0.5 ℃条件下贮藏36 d，定期测定果实腐烂率、硬度、细胞壁代谢相关酶活力。结果表明：300 μL/L NO处理抑制枸杞鲜果多聚半乳糖醛酸酶（polygalacturonase, PG）、β-半乳糖苷酶（β-galactosidase, β-Gal）、纤维素酶（cellulase, Cx）和β-葡萄糖苷酶（β-glucosidase, β-glu）活性上升，使枸杞鲜果维持较高的原果胶含量，降低可溶性果胶含量上升速率；缓解果实硬度下降和腐烂率上升。说明NO处理可通过降低枸杞鲜果采后细胞壁代谢，缓解软化速率，减轻腐烂。

Abstract: To explore the effect of NO fumigation on cell wall metabolism in Lycium barbarum fresh fruit under cold storage, “Ningqi No. 7” fresh Lycium barbarum fruit was used as the test material, and fumigated with 300 μL/L (0 μL/L NO as control) NO gas for 3 h, and stored at 3±0.5 ℃ for 36 d. The rotting rate, hardness and enzyme activities related to cell wall metabolism were determined regularly.The results showed that 300 μL/L NO treatment inhibited the increase of polygalacturonase (PG), β-galactosidase (β-Gal), cellulase (Cx) and β-glucosidase (β-glu) activities; maintained high content of protopectin in the fresh fruit; reduced the rising rate of soluble pectin content; and alleviated the decline of fruit hardness and the increase of decay rate. It showed that NO treatment mitigated the rate of softening and inhibited the rot decay by decreasing the cell wall metabolism of postharvest Lycium barbarum fresh fruit.