| GSH与NO协同处理对番茄贮藏品质及抗氧化性的影响 |
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| 引用本文： | 钟心怡,张文霞,邓嘉欣,陈紫婷,刘锴栋,周艳.GSH与NO协同处理对番茄贮藏品质及抗氧化性的影响[J].南方农业学报,2022,53(1):157-165. |
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| 作者姓名： | 钟心怡 张文霞 邓嘉欣 陈紫婷 刘锴栋 周艳 |
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| 作者单位： | 岭南师范学院生命科学与技术学院, 广东湛江 524048 |
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| 基金项目： | 岭南师范学院人才专项;广东省基础与应用基础研究基金项目;广东省自然科学基金 |
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| 摘 要： | 【目的】探究还原型谷胱甘肽（GSH）与一氧化氮（NO）供体硝普钠（SNP）协同处理对番茄贮藏品质及抗氧化能力的影响，为番茄贮藏保鲜提供理论依据。【方法】以千禧番茄为试验材料，采用外源2 mmol/L GSH和0.25 mmol/LSNP分别单独处理及协同处理浸泡采后成熟期番茄果实5 min，以蒸馏水浸泡5 min为对照，进行贮藏期番茄果实品质、抗氧化酶活性和抗氧化物质含量分析。【结果】与对照相比，外源GSH与SNP协同处理下番茄果实在整个贮藏期失重率显著降低52.86%~56.07%（P<0.05，下同），原果胶含量显著增加29.67%~39.34%，从而延缓果实硬度的下降；贮藏前中期（5~10 d）果实的可溶性固形物含量显著增加23.36%~46.25%，整个贮藏期间的可滴定酸和可溶性糖含量分别显著增加93.95%~96.78%和8.32%~11.21%；番茄果实的总抗氧化能力显著提高17.25%~53.82%，果实中的丙二醛（MDA）含量、过氧化氢（H2O2）含量和超氧阴离子（O2-·）产生速率分别显著降低49.28%~52.27%、34.71%~42.75%和23.82%~53.60%；果实中的超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）活性分别显著增加12.73%~143.80%、37.11%~95.24%和20.73%~91.45%，GSH、还原型抗坏血酸（AsA）和NO含量分别显著增加16.01%~44.63%、38.49%~39.73%和48.56%~73.96%。【结论】外源GSH与SNP协同处理能通过保持果实硬度、可溶性固形物、可滴定酸和可溶性糖含量，提高SOD、CAT和POD活性，以及GSH和AsA含量，维持果实体内的活性氧平衡，减少贮藏期产生的氧化损伤，从而提高其耐贮性。
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| 关 键 词： | 番茄 还原型谷胱甘肽 硝普钠 抗氧化能力 贮藏品质 |
| 收稿时间： | 2021-07-03 |
Synergistic effect of glutathione and nitric oxide treatment on storage quality and antioxidant activity in tomato |
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| ZHONG Xin-yi,ZHANG Wen-xia,DENG Jia-xin,CHEN Zi-ting,LIU Kai-dong,ZHOU Yan.Synergistic effect of glutathione and nitric oxide treatment on storage quality and antioxidant activity in tomato[J].Journal of Southern Agriculture,2022,53(1):157-165. |
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| Authors: | ZHONG Xin-yi ZHANG Wen-xia DENG Jia-xin CHEN Zi-ting LIU Kai-dong ZHOU Yan |
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| Affiliation: | Life Science and Technology School, Lingnan Normal University, Zhanjiang, Guangdong 524048, China |
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| Abstract: | 【Objective】Synergistic effects of reduced glutathione（GSH）and donor sodium nitroprusside（SNP）of nitric oxide（NO）treatment on storage quality and antioxidant capacity of tomato，which can provide a theoretical basis for improving the storage quality and prolonging the shelf life of tomato fruit.【Method】Qianxitomato was used as the experimental material，and the tomato fruits at post-harvest maturity stage were soaked for 5 min with exogenous 2 mmol/L GSH and 0.25 mmol/L SNP，respectively，and soaked in distilled water for 5 min as control. The fruit quality，antioxidant enzyme activity and antioxidant substance content of tomato during storage period were analyzed.【Result】Compared to control，the weight loss rate of tomato fruits were significantly decreased by 52.86%-56.07%（P<0.05，the same below），and the content of propectin were significantly increased by 29.67%- 39.34% under the synergistic treatment of exogenous GSH and SNP，which delayed the decrease of fruit hardness. Compared to control，the content of total soluble solid（TSS） in the early/middle stage of storage（5-10 d）were significantly increased by 23.36%-46.25%，titratable acid（TA）and soluble sugar contents during the whole storage period were significantly increased by 93.95%-96.78% and 8.32%-11.21%，respectively，under the synergistic treatment of exogenous GSH and SNP in tomato fruits. Compared to control，the total antioxidant capacity of tomato fruits was significantly increased by 17.25%-53.82%，and the content of malondialdehyde （MDA），hydrogen peroxide（H2O2）and the production rate of superoxide anion（O2-·）in tomato fruits were significantly decreased by 49.28%-52.27%，34.71%-42.75% and 23.82%-53.60%，respectively，under the synergistic treatment of exogenous GSH and SNP. The synergistic treatment of exogenous GSH and SNP also increased the activities of superoxide dismutase（SOD），catalase（CAT）and peroxidase（POD）in tomato fruits by 12.73% - 143.80%，37.11% - 95.24% and 20.73%-91.45%，and the contents of GSH，ascorbic acid（AsA）and NO in tomato fruits were significantly increased by 16.01%-44.63%，38.49%-39.73% and 48.56%-73.96%，respectively，compared with control.【Conclusion】The synergistic treatment of exogenous GSH and SNP synergistic treatment can maintain fruit firmness，increase TSS，TA and soluble sugar content，improve SOD，CAT and POD activities，and GSH and AsA contents，maintain the balance of reactive oxygen species in fruit，reduce oxidative damage during storage，and thus enhance the storage tolerance of the tomato fruit. |
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