| 外源硒对番茄采后成熟衰老的生理调控机制 |
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| 引用本文： | 吴洁,付求来,李婧婧,朱先飞,李淼.外源硒对番茄采后成熟衰老的生理调控机制[J].安徽农业大学学报,2020,47(1):155. |
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| 作者姓名： | 吴洁 付求来 李婧婧 朱先飞 李淼 |
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| 作者单位： | 安徽丰大种业股份有限公司，合肥230031; 安徽省农产品安全重点实验室，安徽农业大学植物保护学院，合肥230036 |
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| 基金项目： | 安徽高校自然科学研究重点项目（KJ2017A159）资助。 |
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| 摘 要： | 以番茄果实为试验材料,研究亚硒酸钠(Na_2SeO3_)处理对采后果实成熟衰老的影响,并通过测定果实外观品质、营养物质含量、丙二醛(malondialdehyde,MDA)含量及抗氧化酶活性,探讨其作用机理。结果显示,浓度为25 mg·L~(-1)的Na_2Se 3_溶液浸泡处理后,在贮藏期第4天,对照组番茄的L*值含量为硒处理组的87.9%;在贮藏期第6天,硒处理组果实的MDA和可溶性固形物含量分别为对照组的54%和93%;在贮藏末期,果实硬度、可滴定酸、抗坏血酸(Vc)含量、过氧化氢酶(catalase,CAT)和过氧化物酶(peroxidase,POD)活性分别是对照组的1.24、1.26、1.12、1.67和1.61倍,说明硒可有效保持番茄的色泽、硬度等外观品质,抑制Vc、可滴定酸等营养物质含量的下降,延缓MDA和可溶性固形物含量的上升,提高CAT、POD活性。
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| 关 键 词： | 硒 番茄果实 成熟衰老 抗氧化 |
The physiology effect of selenium on postharvest tomato fruit ripening and senescence |
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| WU Jie,FU Qiulai,LI Jingjing,ZHU Xianfei,LI Miao.The physiology effect of selenium on postharvest tomato fruit ripening and senescence[J].Journal of Anhui Agricultural University,2020,47(1):155. |
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| Authors: | WU Jie FU Qiulai LI Jingjing ZHU Xianfei LI Miao |
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| Institution: | Anhui Fengda Seed Co., Ltd., Hefei 230031; Key Laboratory of Agri-Food Safety of Anhui Province, School of Plant Protection, Anhui Agriculture University, Hefei 230036 |
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| Abstract: | To investigate the physiology effect of sodium selenite (Na2SeO3) on postharvest tomato fruit ripening and senescence, we used Na2SeO3 solution to treat tomato fruits The appearance quality, nutritional components, contents of malondialdehyde (MDA) and activities of antioxidant enzymes were tested to evaluate the mechanism of sodium selenite. The results showed that tomato fruits soaked treatment by 25 mg·L-1 Na2SeO3 solution lead L* value of control group decreased to 87.9% of Se-treated group at day 4. Contents of MDA and soluble solid of Se-treated group were 54% and 93% of control at day 6. Hardness, content of titratable acid, ascorbic acid (Vc), activities of catalase (CAT) and peroxidase (POD) were 1.24, 1.26, 1.12, 1.67 and 1.61 fold of control. These results indicated that 25 mg·L-1 Na2SeO3 could maintain the color and hardness of tomato fruit, inhibited the decrease of nutritional quality such as Vc, titratable acid, reduce the content of MDA and soluble solid, and increase the activity of CAT and POD. |
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| Keywords: | selenium tomato fruit ripening and senescence antioxidant capacity |
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