Comparative Analysis of Starch Degradation Characteristics of Two Varieties of Kiwifruit After Harvest

doi:10.11869/j.issn.100-8551.2021.09.2065

Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (9): 2065-2074.DOI: 10.11869/j.issn.100-8551.2021.09.2065

• Food Irradiation·Food Science • Previous Articles Next Articles

Comparative Analysis of Starch Degradation Characteristics of Two Varieties of Kiwifruit After Harvest

CHAI Jichuan(), LIU Lu, CHEN Jingdan, WANG Kang, CAO Shifeng, SHI Liyu, YANG Zhenfeng, CHEN Wei^*()

College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100

Received:2020-05-15 Accepted:2020-07-14 Online:2021-09-10 Published:2021-07-22
Contact: CHEN Wei

两品种猕猴桃果实采后淀粉降解特性比较分析

柴吉钏(), 刘璐, 陈景丹, 王康, 曹士锋, 施丽愉, 杨震峰, 陈伟^*()

浙江万里学院生物与环境学院,浙江宁波 315100

通讯作者: 陈伟
作者简介:柴吉钏,女,主要从事农产品贮藏与加工方面研究。E-mail: 1610904645@qq.com
基金资助:
宁波市省自然科学基金项目(2018A610222);浙江省重点研发计划项目(2019C02079);浙江省教育厅一般科研项目(Y201942714)

Abstract

Abstract:

In order to explore the degradation of starch in postharvest fruit, the change of starch contents and the expression pattern of genes related to starch degradation in postharvest Hongyang and Cuiyu kiwifruits were compared and analyzed. Results showed that the firmness of Hongyang fruit decreased rapidly with the occurrence of ethylene climax, but the firmness of Cuiyu fruit decreased slowly without ethylene release peak. The starch content decreased with the prolongation of storage time. SEM results showed that with the increase of storage time, the smooth surface of the starch was digested and broken to different degrees, indicating the enzymatic degradation of starch occurred in the two varieties of kiwifruit. Meanwhile, it was found that the ethylene production of Hongyang fruit was significantly higher than that of Cuiyu fruit(P<0.001). During storage, the starch content in the outer pericarp of Hongyang fruit was significantly higher than that of Cuiyu fruit in the early storage period (0-2 d)(P<0.01), but significantly lower than that of Cuiyu fruit in the later storage period (8-12 d)(P<0.001); The starch content in the core of Hongyang fruit was not significantly different from that of Cuiyu fruit in the early storage period (2-4 d), but it was significantly lower than that of Cuiyu fruit in the later storage period (6-12 d). These results provide a theoretical basis for further revealing the mechanism of starch degradation in the postharvest of kiwifruit.

Key words: different varieties, kiwifruit, postharvest storage, starch degradation

摘要：

为探究猕猴桃果实采后淀粉降解规律,本试验以红阳(HY)和翠玉(CY)猕猴桃果实为材料,比较分析了不同品种猕猴桃果实采后淀粉含量变化以及淀粉降解相关基因的表达模式。结果表明,猕猴桃采后25℃贮藏过程中,HY猕猴桃果实硬度迅速下降并伴随出现乙烯跃变,CY果实硬度缓慢下降但并未出现乙烯释放高峰。2个品种猕猴桃果实的淀粉含量随贮藏时间的延长显著下降。扫描电镜(SEM)结果显示,随着贮藏时间的延长,2个品种猕猴桃果实淀粉粒表面的光滑球面均出现不同程度的消化和破碎,说明淀粉存在酶促降解。同时,HY猕猴桃果实贮藏后期的乙烯释放速率极显著高于CY猕猴桃(P<0.001)。HY猕猴桃果实外果肉中淀粉含量在贮藏前期(0~2 d)极显著高于CY猕猴桃(P<0.01),但在贮藏后期(8~12 d)极显著低于CY猕猴桃(P<0.001);HY猕猴桃果实果心中淀粉含量在贮藏前期(2~4 d)与CY猕猴桃无显著差异,但在贮藏后期(6~12 d)极显著低于CY猕猴桃(P<0.001)。本研究结果为进一步揭示猕猴桃果实采后淀粉降解机理提供了一定的理论依据。

关键词: 不同品种, 猕猴桃, 采后贮藏, 淀粉降解

CHAI Jichuan, LIU Lu, CHEN Jingdan, WANG Kang, CAO Shifeng, SHI Liyu, YANG Zhenfeng, CHEN Wei. Comparative Analysis of Starch Degradation Characteristics of Two Varieties of Kiwifruit After Harvest[J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2065-2074.

柴吉钏, 刘璐, 陈景丹, 王康, 曹士锋, 施丽愉, 杨震峰, 陈伟. 两品种猕猴桃果实采后淀粉降解特性比较分析[J]. 核农学报, 2021, 35(9): 2065-2074.

Figures/Tables 10

References 38

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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基因名称 Gene name	GDR/NCBI登录号 GDR/NCBI accession No.	上游引物(5'-3') Forward primer (5'-3')	下游引物(5'-3') Reverse primer (5'-3')
AcAMY1	Achn227481	GCGAGTTGTGGAGAATGA	TGGATGCTGAAATATAGG
AcAMY3	Achn183691	GGTGGAATCTGAGGAAGTAG	TTCTGTTGGTGGTGGTAAC
AcBAM1	Achn090661	TGGAAGAGATTGACAGAGAC	GAGGACTGGAAGAGTATCAC
AcBAM3	Achn32221	CGGTGACAGAATCCTAGC	TGCCTCGTGTTGTAGTATC
AcGWD	Achn73781	ACTTGACGGAGCCTGTT	CAGATTGGACCTTGTAAGATG
AcPWD	Achn217271	GCTGCCTCACTTATCTCAT	TCGCCGTTGCTATTATCC
AcLSF1	Achn389511	AAGGCGAGTGAATCATCTG	CAAGGACAAGGTTACAAGGT
AcISA3	Achn34891	TCTACTTCCTTCGCTTCTG	GTCACTGCCACTTGTCTT
AcLDA1	Achn118611	TGAATGGTGAGCCTGAGA	GGATAGGGTCGTGAAGAA
AcDPE1	Achn358531	CTCTTCTGGTTAGTGGTGTT	AAGCCTGCGAATCCTCTA
AcDPE2	Achn289521	TCGTTCTCCGTCAGCAT	GCGTGTTGTGTATTCTTCTT
AcPHS1	Achn238811	ACCGACCTTGACCTACTTA	ATCCGCTTGACCTGAATG
Actin	Achn107991	ATGCTATCCTGCGTCTTG	GCGATGTATGCTAACTTCTC

基因名称 Gene name	GDR/NCBI登录号 GDR/NCBI accession No.	上游引物(5'-3') Forward primer (5'-3')	下游引物(5'-3') Reverse primer (5'-3')
AcAMY1	Achn227481	GCGAGTTGTGGAGAATGA	TGGATGCTGAAATATAGG
AcAMY3	Achn183691	GGTGGAATCTGAGGAAGTAG	TTCTGTTGGTGGTGGTAAC
AcBAM1	Achn090661	TGGAAGAGATTGACAGAGAC	GAGGACTGGAAGAGTATCAC
AcBAM3	Achn32221	CGGTGACAGAATCCTAGC	TGCCTCGTGTTGTAGTATC
AcGWD	Achn73781	ACTTGACGGAGCCTGTT	CAGATTGGACCTTGTAAGATG
AcPWD	Achn217271	GCTGCCTCACTTATCTCAT	TCGCCGTTGCTATTATCC
AcLSF1	Achn389511	AAGGCGAGTGAATCATCTG	CAAGGACAAGGTTACAAGGT
AcISA3	Achn34891	TCTACTTCCTTCGCTTCTG	GTCACTGCCACTTGTCTT
AcLDA1	Achn118611	TGAATGGTGAGCCTGAGA	GGATAGGGTCGTGAAGAA
AcDPE1	Achn358531	CTCTTCTGGTTAGTGGTGTT	AAGCCTGCGAATCCTCTA
AcDPE2	Achn289521	TCGTTCTCCGTCAGCAT	GCGTGTTGTGTATTCTTCTT
AcPHS1	Achn238811	ACCGACCTTGACCTACTTA	ATCCGCTTGACCTGAATG
Actin	Achn107991	ATGCTATCCTGCGTCTTG	GCGATGTATGCTAACTTCTC

Comparative Analysis of Starch Degradation Characteristics of Two Varieties of Kiwifruit After Harvest

两品种猕猴桃果实采后淀粉降解特性比较分析

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References 38

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