Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (2): 362-368.DOI: 10.11869/j.issn.100-8551.2022.02.0362

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Exogenous Nitric Oxide Combined With 1-Methylcyclopropene Treatment on the Quality and Reactive Oxygen Metabolism of Juicy Peaches During Storage at Room Temperature

LING Jiangang1,2,3(), DUAN Yuquan4, AN Shengmin5, LIN Qiong4, ZHU Lin2,3,*(), LIU Donghong1,*()   

  1. 1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058
    2Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040
    3National R&D Center for Vegetables Processing Technology/Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040
    4Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094
    5College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang 310058
  • Received:2020-12-15 Accepted:2021-01-12 Online:2022-02-10 Published:2022-01-17
  • Contact: ZHU Lin, LIU Donghong

外源一氧化氮协同1-甲基环丙烯处理对水蜜桃常温贮藏品质及活性氧代谢的影响研究

凌建刚1,2,3(), 段玉权4, 安晟民5, 林琼4, 朱麟2,3,*(), 刘东红1,*()   

  1. 1浙江大学生物系统工程与食品科学学院, 浙江 杭州 310058
    2宁波市农科院农产品加工研究所,浙江 宁波 315040
    3国家蔬菜加工技术研发专业中心/宁波市农产品保鲜工程重点实验室,浙江 宁波 315040
    4中国农业科学院农产品加工研究所,北京 100094
    5浙江大学农业与生物技术学院,浙江 杭州 310058
  • 通讯作者: 朱麟,刘东红
  • 作者简介:凌建刚,男,研究员,主要从事农产品采后及非热加工研究。E-mail: nbnjg@163.com
  • 基金资助:
    国家重点研发计划(2017YFD0400703);宁波市农业科技创新工程项目(2019CXGC005);宁波市科技富民项目(2017C10041)

Abstract:

In order to explore the effects of exogenous nitric oxide (NO) combined with 1-methylcyclopropene (1-MCP) treatment on the storage quality and reactive oxygen metabolism of juicy peaches, the Hujingmilu juicy peaches were treated with 0.5 μL·L-1 1-MCP、25 μmol·L-1 sodium nitroprusside separately and in combination stored at (28±2)℃ for 7 days. The results showed that (NO+1-MCP) treatment could reduce the accumulation of superoxide anion ($O_{2}^{-\cdot }$) production and peroxide (H2O2) content, decrease relative electrical conductivity and malondialdehyde (MDA) content, maintain the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and delay fruit firmness and vitamin C (Vc) content decrease, which could consequently prolong the shelf-life of peaches. It also showed that the (NO+1-MCP) treatment had better preservative effect than NO and 1-MCP treatment separately (P<0.05). This study provides theoretical basis for applying new preservation technology to prolong the shelf-life of juicy peaches at room temperature.

Key words: juicy peach, leactive oxygen metabolism nitric oxide, 1-methylcyclopropene, room temperature, storage quality

摘要:

为探讨外源一氧化氮(NO)协同1-甲基环丙烯(1-MCP)处理对水蜜桃常温贮藏品质、活性氧代谢及其对货架期的影响,本研究以湖景蜜露水蜜桃为试材,采用0.5 μL·L-1 1-MCP、25 μmol·L-1硝普钠水溶液浸泡(NO)、1-MCP协同NO(NO+1-MCP)共3种处理方式,将其置于28±2℃室温中贮藏7 d。结果表明,NO+1-MCP处理能显著抑制膜脂过氧化作用,减少$O_{2}^{-\cdot }$、H2O2等活性氧物质积累,降低细胞膜相对电导率及丙二醛(MDA)含量,维持较高的超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性,较好地延缓桃果贮期果实硬度、维生素C(Vc)含量等品质因子下降,进而延长水蜜桃的常温货架期,其保鲜效果优于单独使用NO或1-MCP(P<0.05)。本研究为软质型水蜜桃的常温货架期保持提供了方法参考及理论依据。

关键词: 水蜜桃, 活性氧代谢, 一氧化氮, 1-甲基环丙烯, 常温, 贮藏品质