热水处理对草莓果实的保鲜效应及其与乙烯相关基因表达的关系

 以七八成熟‘丰香’草莓果实为试材, 研究了45 ℃热水处理15 min对草莓果实的保鲜效应,并采用RT2PCR技术探讨了热水处理对草莓果实贮藏过程中乙烯合成相关基因及乙烯受体基因表达的影响。结果表明, 热水处理显著抑制贮藏期间果实花青素积累, 减小果实失重率、腐烂指数, 缓解可溶性固形物和可滴定酸含量下降, 提高可溶性蛋白质含量, 促进维生素C含量下降, 同时抑制果实呼吸速率和乙烯释放速率, 明显延长果实贮藏寿命。RT-PCR 分析结果表明, 热水处理明显抑制贮藏期间草莓果实ACS、ACO、乙烯受体( ETR1和ERS1) 基因的表达, 但对EIN1基因表达没有明显影响。以上结果说明, 热水处理延缓草莓果实衰老可能与其抑制乙烯合成及作用有关。

Effect of Hot Water Treatment on Strawberry Fruits Preservation and Its Relationship with Ethylene Gene Expression

In the work, the effects of heat water treatment on the preservation and expression of genes involved in ethylene biosynthesis and ethylene receptors were detected by using strawberry fruits (Fragaria ananassa Duch. 'Toyonoka'). The results indicated that dipping fruits in 45℃ heat-water for 15 min significantly inhibited anthocyanin accumulation, weight loss, decay index, respiratory rate and ethylene release rate during fruit storage, which led to fruits containing higher levels of the soluble solids, the titrable acids and the soluble proteins, although the VC content was significantly lower than control. Therefore, heat-water treatment was in general helpful for strawberry fruits to prolong the storage life at low temperature. Semi-quantitative RT-PCR analysis showed that heat water treatment significantly inhibited gene expression of ACS, ACO, ERS1 and ETR1 during the storage period, although it had no effect on genes expression of EIN1, which maintained a high level during the whole storage. These results suggested that strawberry senescence delaying by heat-water treatment was possibly related with its inhibition on ethylene biosynthesis and regulation.