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园艺学报 ›› 2019, Vol. 46 ›› Issue (8): 1519-1530.doi: 10.16420/j.issn.0513-353x.2018-1026

• 研究论文 • 上一篇    下一篇

马铃薯块茎酶促褐变及与相关生理指标的关系

王 丽1,2,王万兴3,索海翠2,胡新喜1,秦玉芝1,曾 璐1,李小波2,*,熊兴耀1,3,*   

  1. 1湖南农业大学园艺园林学院,湖南省作物种质创新与资源利用重点实验室,湖南省马铃薯工程技术研究中心,长沙 410128;2广东省农业科学院作物研究所,广东省农作物遗传改良重点实验室,广州 510640;3中国农业科学院蔬菜花卉研究所,农业部薯类作物生物学与遗传育种重点实验室,北京 100081
  • 出版日期:2019-08-25 发布日期:2019-08-25
  • 基金资助:

    国家公益性行业(农业)科研专项(201503001);广东省省级科技计划项目(2017A020208033;2017B020201005;2017B020232002);广东省自然科学基金项目(2018A030313336);2017年省级农业发展和农村工作专项—现代种业提升工程项目(粤财农[2017]88号);农业农村部农业技术试验示范(种植业)项目

The Relationship Between Enzymatic Browning and Relevant Physiological Index of Potato Tubers

WANG Li1,2,WANG Wanxing3,SUO Haicui2,HU Xinxi1,QIN Yuzhi1,ZENG Lu1,LI Xiaobo2,*,and XIONG Xingyao1,3,*   

  1. 1College of Horticulture and Landscape,Hunan Agricultural University,Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization,Hunan Provincial Engineering Research Center for Potatoes,Changsha 410128,China;2Research Institute of Crops,Provincial Key Laboratory of Crops Genetic Improvement,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;3Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Key Laboratory of Biology and Genetic Improvement of Root and Tuber Crops,Ministry of Agriculture,Beijing 100081,China
  • Online:2019-08-25 Published:2019-08-25

摘要:

马铃薯块茎具有易褐变的特性,严重影响其加工产品的品质以及加工产业的发展。通过对50个马铃薯品种(系)块茎横切后不同时间的褐变程度(BD)、多酚氧化酶(PPO)、过氧化物酶(POD)、总酚含量的测定,采用相关性分析、聚类分析、隶属函数法相结合的方法对其进行了酶促褐变特性的评价。研究结果表明,马铃薯块茎酶促褐变程度与PPO和POD活性显著正相关,而与总酚含量不相关。50个马铃薯品种(系)可分为4种类型,其中第Ⅰ类只包含‘滇薯6号’1个品种,属于极易褐变类型;第Ⅱ类包括‘乐薯1号’等19个品种(系),属于易褐变类型;第Ⅲ类包括‘冀张20号’等15个品种(系),属于中度褐变品种;第Ⅳ类包括‘大西洋’等15个品种(系),属于不易褐变类型。其中,‘兴佳2号’、‘冀张8号’有望作为马铃薯抗酶促褐变育种材料;而‘滇薯6号’可作为马铃薯块茎酶促褐变机理研究的材料。

关键词: 马铃薯, 酶促褐变, 多酚氧化酶, 过氧化物酶, 相关性分析, 聚类分析

Abstract:

The characteristic of potato tubers browning seriously affect the quality of processed products and the development of processing industry. In this study,the browning-degree(BD),polyphenol oxidase(PPO),peroxidase(POD),total phenol content of fifty potato varieties were measured to investigate the relationship between enzymatic browning of tubers and PPO,POD,total phenol content by using the methods of correlation analysis,cluster analysis,and membership function. The results showed that the BD of potato tubers was significantly correlated with PPO and POD activity,but not with total phenol content. Furthermore,fifty potato varieties(lines)were divided into four types:Ⅰ(Highly browning-susceptible,HS)included one variety;Ⅱ(Browning-susceptible,BS),included nineteen varieties;Ⅲ(Middle browning-susceptible,MS),included fifteen varieties;Ⅳ(Browning-resistance,R),included fifteen varieties. Most varieties are browning-susceptible. Of all,‘Xingjia 2’and‘Jizhang 8’belonging to highly browning-resistance type,which could be used as browning-resistant resource for genetic breeding.‘Dianshu 6’belonged to highly browning-susceptible type. It could be used as a good material for the study of enzymatic browning mechanism.

Key words: potato, enzymatic browning, polyphenol oxidase, peroxidase, correlation analysis, cluster analysis

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