PRO-LONG涂膜对采后贮藏荔枝果实色泽和酶活性变化的影响

本文以荔枝品种“槐枝”为材料,以1．5％和2．5％Pro-long涂膜处理果实,研究Pro-long涂膜对果后贮于4℃的荔枝果皮色泽变化和有关酶活性的变化。对照和处理的HunterL值和b值均随贮藏时间的延长而降低,处理的比对照的下降慢。采后贮藏开始21d内,对照和处理的HuntCra值变化很小,保持相对稳定,之后的贮藏时间内有较显著的下降,说明贮藏初期果实的红色特性变化较少,之后变化很明显,这与果皮花色素苷、类黄酮、总酚的变化是相对应的。在贮藏后期,处理的HuntCra值下降明显较对照慢。Hunter值的变化与在贮藏过程中果实外观逐渐变成暗红和揭变以及在果实的来后根变中起着重要作用的多酚氧化酶和部分地涉及褐变过程的过氧化物酶的变化相对应。处理的过氧化物酶活性增加较对照慢,而且,与对照比较,多酚氧化酶的峰值稍稍延迟了。未发现l‘5％和2．5％处理间有明显差别。因此,Pro-long涂胶对荔枝的应用可以部分地降低多酚氧化酶和过氧化物酶,影响果皮花色素苷的降解、类黄酮和总酚的变化,延迟了褐变过程的发生。     

龙眼果实采后失水果皮褐变与活性氧及酚类代谢的关系

研究了(10±1)℃和50%相对湿度贮藏条件下"福眼"龙眼果实果皮褐变与活性氧和酚类代谢的关系.结果表明,采后失水导致龙眼果实果皮褐变,果皮活性氧清除酶SOD、CAT、APX、GR活性和内源抗氧化物质AsA、GSH含量下降,O-2产生速率和MDA含量增加,细胞膜透性迅速增大;PPO和POD活性增加,总酚和类黄酮含量明显下降.据此认为,果皮褐变可能是细胞的活性氧代谢失调,细胞膜结构破坏,使PPO、POD与酚类物质(含类黄酮)接触、酚类物质氧化的结果.     

炭疽病菌侵染对荔枝果实生理生化变化的影响

本研究测定了荔枝果实人工接种炭疽病菌后呼吸速率、乙烯释放量的变化和果皮氧化、过氧化作用以及与酚类代谢有关的几种酶活性的变化。结果表明,接种炭疽病菌的荔枝果实呼吸速率和乙烯释放量显著增高,果皮活性氧(O₂^·)产生速率和丙二醛(MDA)含量显著增加,超氧化物歧化酶(SOD)活性显著降低,过氧化物酶(POD)、多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)活性显著增高。说明炭疽病菌的侵染可导致荔枝果实呼吸速率和乙烯释放量的增高,加速荔枝果皮氧化和过氧化进程,并诱导荔枝果皮PPO、POD、PAL活性增高,是加速采收后荔枝果实衰老、褐变、腐烂的一个重要原因。     

ATP-induced Changes in Energy Status and Membrane Integrity of Harvested Litchi Fruit and its Relation to Pathogen Resistance

Litchi is a subtropical fruit of high commercial value on the international market but the fruit deteriorates rapidly after harvest due to rot development caused by Peronophythora litchii. To investigate the role of energy metabolism during disease development on harvested litchi fruit, fruits were dipped into solutions of either 0 or 1.0 mm adenosine triphosphate (ATP) for 3 min before being inoculated with Peronophythora litchii or not. Fruit were then stored for 6 days at 25°C and 90–100% relative humidity. Significant reductions in pericarp browning and disease severity and significant delays in membrane permeability and malondialdehyde (MDA) content were found in ATP‐treated and P. litchii‐inoculated fruit. Higher ATP concentrations and adenylate energy charge (EC) were observed in ATP‐treated fruit. In addition, lower activities of phospholipase D, acid phosphatase and lipoxygenase enzymes involved in membrane lipid peroxidation and hydrolysis were recorded in ATP‐treated fruit. Thus, treatment with ATP maintained higher energy levels, inhibited activities of the membrane hydrolysis‐related enzymes, reduced membrane lipid peroxidation and helped maintain membrane integrity of the harvested litchi fruit at the early stage of storage, which could account for the inhibition of disease development of P. litchii‐inoculated fruit.     

裂果易发性不同的荔枝品种果皮中细胞壁代谢酶活性的比较

“糯米糍”荔枝裂果率极显著高于“淮枝”,前者果皮中的果胶酶、纤维素酶和果胶甲酯酶的活性高于后者,其中以果胶酶活性差异最明显,其次是纤维素酶,果胶甲酯酶差异最小;“糯米糍”细胞壁结合型的过氧化物酶(POD)和多酚氧化酶(PP0)活性明显高于“淮枝”,而水溶性POD和PP0的活性则两个品种间无明显差异。据此认为,果皮细胞壁水解酶活性以及细胞壁结合型的POD和PPO的活性高的荔枝品种,其裂果率也高。文章对细胞壁代谢相关酶类在果皮抗裂性形成中的作用进行了讨论。     

Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities

A large number of polysaccharides are present in the pericarp tissues of harvested litchi fruits. A DEAE Sepharose fast-flow anion-exchange column and a Sephadex G-50 gel-permeation column were used to isolate and purify the major polysaccharides from litchi fruit pericarp tissues. Antioxidant activities of these major polysaccharide components were also evaluated. An aqueous extract of the polysaccharides from litchi fruit pericarp tissues was chromatographed on a DEAE anion-exchange column to yield two fractions. The largest amount of the polysaccharide fraction was subjected to further purification by gel filtration on Sephadex G-50. The purified product was a neutral polysaccharide, with a molecular weight of 14 kDa, comprised mainly of 65.6% mannose, 33.0% galactose and 1.4% arabinose. Analysis by Smith degradation indicated that there were 8.7% of (1-->2)-glycosidic linkages, 83.3% of (1-->3)-glycosidic linkages and 8.0% of (1-->6)-glycosidic linkages in the polysaccharide. Furthermore, different polysaccharide fractions extracted and purified from litchi fruit pericarp tissues exhibited strong antioxidant activities. Among these fractions, the purified polysaccharide had the highest antioxidant activity and should be explored as a novel potential antioxidant.     

采后荔枝果实中氧化和过氧化作用的变化

采后的荔枝（Litchi chinensts)果实的果皮和果汁中的抗坏血酸及果汁的谷胱甘肽含量逐渐下降,果皮的谷胱甘肽甘肽含量先增多（采后3天）接着减少,超氧化物歧化酶活性随采后时间加长而降低,膜脂过氧化产物丙二醛及过氧化物酶活性显著增高,采收7天后果皮中丙二醛含量增加2倍,过氧化物酶活性增高6－7倍,超氧物歧化酶活性只为原来的44％,内源清除活性氧能力的减弱与膜脂过氧化产物的积累表明,荔枝果实的衰老与活性氧的伤害有关,过氧化物酶活性增高可作为果实衰老的一个指标。     

早红考密斯及其芽变果实中花青素含量与相关酶活性变化的研究

以西洋梨早红考密斯及其绿色芽变果实为材料,研究了果实发育期间果皮色泽、花青苷含量及其相关酶活性变化.结果显示:(1)早红考密斯果皮色泽从成熟前的暗红色逐渐变为成熟时的浅红色,并在色泽分布不均匀的地方显出黄色底色,色泽指数(a*)值从花后45 d的16.4降低到成熟时的7.4,降低54.9%;花青苷含量从成熟前的258.4μg?g-1降到成熟时的118.3μg?g-1;早红考密斯果皮色泽和果皮花青苷含量具有密切的相关性.(2)早红考密斯的绿色芽变在果实发育的前期检测不到花青苷,发育后期果实向阳部出现浅红晕,但花青苷含量极低,与亲本差异极显著.(3)果实发育期间,两品种间苯丙氨酸解氨酶(PAL)变化趋势相似,总体呈下降趋势,且早红考密斯的活性总体低于其绿色芽变;两品种查耳酮异构酶(CHI)活性总体变化趋势基本一致,均呈现缓慢上升的趋势,在前期绿色芽变的CHI活性高于其亲本,后期低于亲本;类黄酮3-O-葡(萄)糖基转移酶(UFGT)活性在两品种间的差异较大,在整个果实发育期间早红考密斯的UFGT活性远高于其绿色芽变.研究表明,早红考密斯果皮色泽变化主要由花青苷的含量不同引起;PAL和CHI不是绿色芽变的直接原因;UFGT与花青苷合成密切相关,绿色芽变果皮中UFGT活性显著降低.     

不同荔枝品种采后果实衰老的比较

比较了5个荔枝(Litchi chinensis Sonn.)品种("怀枝"、"糯米糍"、"桂味"、"红蜜荔"和"水晶球")果实采后在常温下的衰老表现.其中,"糯米糍"果实衰老褐变快,而"桂味"衰老最为缓慢.果实褐变过程伴随失水,但品种间脱水速度与果实衰老的速度无显著相关性.果皮的褐变潜力、果皮细胞壁糖醛酸含量、果胶甲酯化程度、果皮和果肉总钙含量、果皮水溶性钙含量与果实衰老均无显著的相关性,但膜透性与坏果率呈显著的正相关,而果皮结构钙与之有显著的负相关性.     

臭氧水对荔枝采后若干生理生化指标的影响

用不同浓度臭氧水对荔枝果实进行采后处理,测定其花色素苷、类黄酮、可滴定酸和糖含量以及多酚氧化酶和过氧化物酶活性。结果显示,处理后荔枝果皮中花色素苷、类黄酮含量下降速度低于对照,PPO活性低于对照,POD活性高于对照,而果汁中可滴定酸及糖含量与对照相比无显著变化。表明一定浓度臭氧水对荔枝果实保色护色有一定效果,并有防褐变作用。     

Tentative Identification of Phytochemicals and Antioxidant Activities during Fruit-Ripening on <i>Chamaedorea radicalis</i> Mart.

This work aims to determine the phytochemical characterization of the pericarp of Chamaedorea radicalis Mart. fruit as a non-timber product with potential to obtain phytochemicals with potential applications in the industry. Fruit from C. radicalis were grouped in four ripening stages named as S1, S2, S3 and S4, according to maturity; S1 the most unripe stage and S4 the completely ripe stage. Determinations of total phenolic compounds, free radical scavenging activities and total flavonoid contents using spectrophotometric methods were done. Also, the tentative identification of phytochemicals during fruit ripening was done using UPLC-MS-MS. Total phenolic compound (TPC) content ranged from 7.24 to 12.53 mg gallic acid equivalents per gram of fresh weight (mg GAE/ g FW). Total flavonoids (TF) contents ranged from 0.163 to 0.23 mg of quercetin equivalents per g FW (mg QE/g FW). Free radical scavenging activity against DPPH and ABTS radicals varied from 40.80 to 53.68 and from 22.29 to 37.76 mmol Trolox equivalents g FW (mmol TE/g FW), respectively. Antioxidant assay in vitro by FRAP (ferric reducing antioxidant power) method showed that S3 was the highest level with antioxidant power while S4 was the lowest with Red ripeness stage showed the lowest contents for all determinations. Mass spectrometry allowed detection of 26 compounds, including phenolics, alkaloids and saponins. Afzelin, Kaempferol 3-neohesperidoside and the four saponins identified were present in all ripeness stages. Preliminary phytochemical identi- fication and the spectrophotometric determinations showed that the pericarp of C. radicalis presented antioxidants and compounds related to alkaloids, phenolics and saponins. The presence and abundance of each phytochemical regarding each ripeness stage should be considered.     

寄主植物对荔枝蒂蛀虫产卵的引诱作用

试验观察荔枝蒂蛀虫Conopomorpha sinensisBradley对寄主植物品种、器官及器官部位的产卵选择性规律。结果表明,与老梢相比,荔枝蒂蛀虫明显倾向于选择嫩梢产卵;4个荔枝品种果枝中以妃子笑上落卵数最多,在淮枝、糯米糍荔枝果实上较少,桂味荔枝上最少;不同的荔枝品种果实气味引诱雌虫产卵的能力不同,其中妃子笑引诱力最强,淮枝、糯米糍引诱力较低,桂味最低;在同一荔枝果实不同部位的落卵量,以果皮上、下两部分较大,全果明显低于果皮上部,而荔枝肉和荔枝核上没有落卵。     

大核和焦核"桂味"荔枝果实发育及其发育期间果皮中内源激素含量的变化比较

同一株大核和焦核"桂味"荔枝的果实生长型均呈"单S型",其果实大小差异主要由种子大小不同引起.果实发育期间,两者果皮中内源激素变化的规律大体上一致,大核果皮中GA3、IAA含量和(IAA ZRs GA3)/ABA比值均高于焦核果皮,但ZRs含量和ZRs/ABA比值则比其低,ABA含量的差异无规律可循.     

谷氨酸和TDZ对荔枝果皮着色及果实品质的影响

为提前或延迟果实的成熟,改善果实品质,以荔枝(Litchi chinensis Sonn.)早熟品种‘三月红’和‘水东’为试验材料,在盛花后50 d用谷氨酸(Glu)和TDZ(Thidiazuron)进行处理,研究Glu和TDZ对果皮着色和果实品质的影响。结果表明,Glu能促进果皮转红,500~1500 mg L-1范围内随浓度增加果皮红色面积加大,果皮的花青苷含量增加。1500 mg L-1Glu处理的‘三月红’‘、水东’果皮花青苷含量分别达到8.62 U g-1、11.53 U g-1,分别比对照高出1.33、1.25倍。同时,Glu处理能促进‘三月红’总糖的积累,但对两品种果实大小和质量的影响不大。TDZ显著迟滞果实着色,果实转红延后,果皮花青苷含量降低。5.0 mg L-1TDZ处理的‘三月红’‘、水东’果皮花青苷仅为1.23和3.4 U g-1,显著低于对照。TDZ处理两品种果实的可溶性固形物、总糖含量均下降,但果实大小和质量均增加。因此,Glu能促进荔枝果实转色成熟,TDZ则抑制果实转色。     

High Temperature Inhibits Ascorbate Recycling and Light Stimulation of the Ascorbate Pool in Tomato despite Increased Expression of Biosynthesis Genes

Understanding how the fruit microclimate affects ascorbate (AsA) biosynthesis, oxidation and recycling is a great challenge in improving fruit nutritional quality. For this purpose, tomatoes at breaker stage were harvested and placed in controlled environment conditions at different temperatures (12, 17, 23, 27 and 31°C) and irradiance regimes (darkness or 150 µmol m^-2 s^-1). Fruit pericarp tissue was used to assay ascorbate, glutathione, enzymes related to oxidative stress and the AsA/glutathione cycle and follow the expression of genes coding for 5 enzymes of the AsA biosynthesis pathway (GME, VTC2, GPP, L-GalDH, GLDH). The AsA pool size in pericarp tissue was significantly higher under light at temperatures below 27°C. In addition, light promoted glutathione accumulation at low and high temperatures. At 12°C, increased AsA content was correlated with the enhanced expression of all genes of the biosynthesis pathway studied, combined with higher DHAR and MDHAR activities and increased enzymatic activities related to oxidative stress (CAT and APX). In contrast, at 31°C, MDHAR and GR activities were significantly reduced under light indicating that enzymes of the AsA/glutathione cycle may limit AsA recycling and pool size in fruit pericarp, despite enhanced expression of genes coding for AsA biosynthesis enzymes. In conclusion, this study confirms the important role of fruit microclimate in the regulation of fruit pericarp AsA content, as under oxidative conditions (12°C, light) total fruit pericarp AsA content increased up to 71%. Moreover, it reveals that light and temperature interact to regulate both AsA biosynthesis gene expression in tomato fruits and AsA oxidation and recycling.     

Cloning and Expression Analysis of Litchi (Litchi Chinensis Sonn.) Polyphenol Oxidase Gene and Relationship with Postharvest Pericarp Browning

Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, {"type":"entrez-nucleotide","attrs":{"text":"JF926153","term_id":"350601663","term_text":"JF926153"}}JF926153), and described its expression patterns. The LcPPO cDNA sequence was 2120 bps in length with an open reading frame (ORF) of 1800 bps. The ORF encoded a polypeptide with 599 amino acid residues, sharing high similarities with other plant PPO. The DNA sequence of the ORF contained a 215-bp intron. After carrying out quantitative RT-PCR, we proved that the LcPPO expression was tissue-specific, exhibiting the highest level in the flower and leaf. In the pericarp of newly-harvested litchi fruits, the LcPPO expression level was relatively high compared with developing fruits. Regardless of the litchi cultivar and treatment conditions, the LcPPO expression level and the PPO activity in pericarp of postharvest fruits exhibited the similar variations. When the fruits were stored at room temperature without packaging, all the pericarp browning index, PPO activity and the LcPPO expression level of litchi pericarps were reaching the highest in Nandaowuhe (the most rapid browning cultivar), but the lowest in Ziniangxi (the slowest browning cultivar) within 2 d postharvest. Preserving the fruits of Feizixiao in 0.2-μm plastic bag at room temperature would decrease the rate of pericarp water loss, delay the pericarp browning, and also cause the reduction of the pericarp PPO activity and LcPPO expression level within 3 d postharvest. In addition, postharvest storage of Feizixiao fruit stored at 4°C delayed the pericarp browning while decreasing the pericarp PPO activity and LcPPO expression level within 2 d after harvest. Thus, we concluded that the up-regulation of LcPPO expression in pericarp at early stage of postharvest storage likely enhanced the PPO activity and further accelerated the postharvest pericarp browning of litchi fruit.     

Differential effects of abscisic acid and ethylene on the fruit maturation of <Emphasis Type="Italic">Litchi chinensis</Emphasis> Sonn.

Two litchi cultivars, a well-coloured ‘Nuomici’ and a poorly coloured ‘Feizixiao’, were used to investigate changes in endogenous abscisic acid (ABA) concentration and ethylene production during fruit maturation and to test the effects of exogenous growth regulators on litchi fruit maturation. Abscisic acid concentration in both the aril and pericarp increased with fruit maturation. Transfusion of ABA into the fruit 3 weeks before harvest accelerated, whereas transfusion of 6-benzyl aminopurine (6-BA) retarded sugar accumulation and pigmentation. The effect of 6-BA was assumed to link with the resultant decrease in ABA. In contrast, 1-aminocyclopropane-1-carboxylic acid (ACC) concentration and ACC oxidase (ACO) activities in the aril remained relatively constant during sugar accumulation. Transfusion of aminooxyacetic acid (AOA) significantly decreased ACC concentration but had no effect on sugar accumulation in the aril. These results suggested that endogenous ABA, but not ethylene, was critical for the sugar accumulation. However, the roles of ABA and ethylene in pericarp pigmentation were rather complicated. Application of exogenous ABA promoted anthocyanin synthesis significantly, but had very little effect on chlorophyll degradation. Ethylene production in litchi fruit decreased with development, but a transient increase of endogenous ethylene production was detected just around the colour break in ‘Nuomici’. Enhanced ACO activity in the pericarp was detected during pigmentation. Ethrel at 400 mg l⁻¹ showed no effect on pericarp coloration, but accelerated chlorophyll degradation and anthocyanin synthesis at a much higher concentration (800 mg l⁻¹). Fruit dipped in ABA solution alone yielded no effect on chlorophyll degradation, but the combined use of ABA and Ethrel at 400 mg l⁻¹ enhanced both chlorophyll degradation and anthocyanin synthesis. These results indicated the possible synergistic action of ethylene and ABA during litchi fruit colouration. ABA is suggested to play a more crucial role in anthocyanin synthesis, while ethylene is more important in chlorophyll degradation. ABA can increase the sensitivity of pericarp tissue to ethylene.     

Regulation of tomato fruit growth by epidermal cell wall enzymes

Water relations of tomato fruit and the epidermal and pericarp activities of the putative cell wall loosening and tightening enzymes Xyloglucan endotransglycosylase (XET) and peroxidase were investigated, to determine whether tomato fruit growth is principally regulated in the epidermis or pericarp. Analysis of the fruit water relations and observation of the pattern of expansion of tomato fruit slices in vitro , has shown that the pericarp exerts tissue pressure on the epidermis in tomato fruit, suggesting that the rate of growth of tomato fruit is determined by the physical properties of the epidermal cell walls. The epidermal activities of XET and peroxidase were assayed throughout fruit development. Temporal changes in these enzyme activities were found to correspond well with putative cell wall loosening and stiffening during fruit development. XET activity was found to be proportional to the relative expansion rate of the fruit until growth ceased, and a peroxidase activity weakly bound to the epidermal cell wall appeared shortly before cessation of fruit expansion. No equivalent peroxidase activity was detected in pericarp tissue of any age. It is therefore plausible that the expansion of tomato fruit is regulated by the combined action of these enzyme activities in the fruit epidermis.