低温贮藏对桃果实冷害和能量水平的影响

为探索桃果实低温贮藏时冷害发生与能量水平的关系,该研究将桃果实分别置于0、5、10℃下贮藏,定期测定果实褐变指数、硬度和出汁率等冷害指标以及H+-ATPase、Ca2+-ATPase、琥珀酸脱氢酶(SDH)、细胞色素氧化酶(CCO)等线粒体呼吸代谢相关酶活性及能量相关物质三磷酸腺苷(ATP)、二磷酸腺苷(ADP)、磷酸腺苷(AMP)含量和能荷变化。结果表明,桃果实在不同贮藏温度下冷害发生程度不同,5℃贮藏的桃果实褐变指数最高,冷害最严重,0℃贮藏次之,10℃贮藏无冷害发生。同时发现5℃贮藏果实的ATP和ADP含量、能荷水平、H+-ATPase、SDH和CCO活性最低。这些结果表明,桃果实冷害发生可能与能量供应不足有关。

Effects of low temperature storage on chilling injury and energy status in peach fruit

In order to investigate the relationship between chilling injury and energy status of peach fruit, freshly harvested peach fruits were stored at 0、5 or 10℃, and fruit browning index, firmness, extractable juice rate, the activities of mitochondria respiratory metabolism-related enzyme H+-ATPase, Ca2+-ATPase, succinic dehydrogenase (SDH), cytochrome C oxidase (CCO), contents of ATP, ADP, AMP and energy charge were determined during storage. The results showed that the incidence of chilling injury of peaches varied among different storage temperatures. The chilling injury was much more severe in fruits stored at 5℃ than at 0℃, while no chilling injury symptoms was observed in peach fruit stored at 10℃. Moreover, peaches stored at 5℃ had lower contents of ATP, ADP, energy charge, activities of H+-ATPase, SDH and CCO compared to those stored at 0 or 10℃. These results suggested that the development of chilling injury might be resulted from limited energy availability.