http://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
http://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
http://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
http://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
http://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
http://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
http://www.ahs.ac.cn/images/0513-353X/images/top-banner7.jpg|#|蝴蝶兰
http://www.ahs.ac.cn/images/0513-353X/images/top-banner8.jpg|#|樱桃
http://www.ahs.ac.cn/images/0513-353X/images/top-banner9.jpg|#|观赏荷花
http://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
http://www.ahs.ac.cn/images/0513-353X/images/top-banner11.jpg|#|月季
http://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2016, Vol. 43 ›› Issue (9): 1825-1833.doi: 10.16420/j.issn.0513-353x.2016-0352

• 研究报告 • 上一篇    下一篇

蔗糖在延缓青花菜黄化过程中维持其能量和抗氧化力

董栓泉,熊 茜,王春幸,王鸿飞,邵兴锋,李和生,许 凤*   

  1. (宁波大学食品科学与工程系,浙江宁波 315211)
  • 出版日期:2016-09-25 发布日期:2016-09-25

Sucrose Maintain the Energy and Antioxidant Activity in Delaying the Yellowing of Broccoli

DONG Shuan-quan,XIONG Qian,WANG Chun-xing,WANG Hong-fei,SHAO Xing-feng,LI He-sheng,and XU Feng *   

  1. (Department of Food Science and Engineering,Ningbo University,Ningbo,Zhejiang 315211,China)
  • Online:2016-09-25 Published:2016-09-25

摘要:

为探讨蔗糖处理对青花菜采后黄化的抑制作用,采用含不同浓度(0、50、100、150、200 和250 mmol · L-1)蔗糖的MS固体培养基培养青花菜花蕾,研究其对青花菜花蕾抗氧化能力与能量代谢的影响。结果发现,含150 mmol · L-1蔗糖的MS培养基处理能显著抑制青花菜叶绿素降解;与空白对照相比,蔗糖处理能显著抑制多酚氧化酶(PPO)活性上升,延缓苯丙氨酸解氨酶PAL)活性下降,而对抑制丙二醛(MDA)含量上升没有显著效果。蔗糖处理通过提高叶绿体、线粒体中Ca2+-ATPase活性,以及花蕾中三磷酸腺苷(ATP)、二磷酸腺苷(ADP)含量和能荷(EC)水平来维持能量代谢。维生素C含量的下降可能不是叶绿素降解的关键原因。

关键词: 青花菜, 蔗糖, 抗氧化酶, 能量代谢

Abstract:

The effects of sucrose treatment on antioxidant activity and energy metabolism of broccoli florets were investigated. Broccoli florets were treated with MS solid medium including various concentrations(0,50,100,150,200 and 250 mmol · L-1)of sucrose in dark for 3 d. The results showed the medium with 150 mmol · L-1 of sucrose significantly inhibited the chlorophyll degradation,while the control group turned completely yellow. When compared to the control group,sucrose treatment restrained the increase of polyphenol oxidase(PPO)activity and the decrease of L-phenylalanine ammonia-lyase(PAL)activity. There were no remarkable differences in the increase of malondialdehyde(MDA)content between the sucrose-treated and control groups. Sucrose treatment maintain the energy metabolism by maintaining higher levels of ATP,ADP and energy charge(EC)and delaying the decline of Ca2+-ATPase activity in chloroplast and mitochondria. The declining of the vitamin C may not be the key to chlorophyll degradation.

Key words: broccoli, sucrose, antioxidant enzymes, energy metabolism

中图分类号: