Antioxidative responses of ripe tomato fruit to postharvest chilling and heating treatments
Antioxidative responses of ripe tomato fruit to postharvest chilling and heating treatments
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DOI：
10.1016/j.scienta.2015.12.006
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发表时间：
2016-01-26
影响因子：
4.3
通讯作者：
Baldwin, Elizabeth
中科院分区：
文献类型：
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作者：
Imahori, Yoshihiro;Bai, Jinhe;Baldwin, Elizabeth
本研究的目的是确定成熟番茄在冷热胁迫下的抗氧化反应。“森尼贝尔”。完全成熟的水果分别用冷却（5摄氏度，5天）、热水（52摄氏度，15分钟，然后用自来水冷却到25摄氏度）或不处理作为对照。处理后直接或在20℃下存放4 d的果实样品处理后，加热显著提高了脂氧合酶（LOX）的活性，冷却显著提高了丙二醛（MDA）的含量。液态氧催化脂质氧化，丙二醛是氧化应激下脂质产生的化合物。LOX活性和MDA含量的增加表明组织中活性氧（ROS）的增加。热处理还能提高抗坏血酸水平，诱导过氧化氢酶（CAT）和过氧化物酶（POD）活性。20℃冷藏4 d后，果实抗氧化还原能力（ARC）和抗坏血酸过氧化物酶（APX）活性显著高于对照。低温处理直接增加了MDA和抗坏血酸水平，并导致H2O2在处理后第4天显著增加。处理后第4天，冷藏果实中CAT和POD活性低于对照。这些结果表明，低温处理可以诱导氧化应激，即使对果实表面没有视觉损伤。热处理增强了抗氧化酶系统，可能保护水果免受环境胁迫。(C) 2015 Elsevier B.V.版权所有
The objective of this research was to determine the antioxidative responses to chilling and heating stresses in ripe tomatoes cv. 'Sanibel'. Full ripe fruit were treated with either chilling (5 degrees C for 5 days), hot water (52 degrees C for 15 min, then cooled to 25 degrees C with tap water), or left untreated as the control. Fruit samples were taken directly after treatment or after 4 days storage at 20 degrees C. Directly after treatments, heating remarkably increased the activity of lipoxygenase (LOX), and chilling increased malondialdehyde (MDA) content. LOX catalyzes the oxidation of lipids, and MDA is a compound produced from lipids under oxidative stress. The increase of LOX activity and MDA content indicates escalated reactive oxygen species (ROS) in the tissues. The heat treatment also increased ascorbate levels, and induced the activities of catalase (CAT) and peroxidase (POD) as well. After 4 days storage at 20 degrees C, antioxidant reductive capacity (ARC) and the activity of ascorbate peroxidase (APX) was significantly higher in the chilling treated fruit than in the control. Chilling directly increased MDA and ascorbate levels, and led to a remarkable increase in H2O2 on day 4 after treatment. The activities of CAT and POD were lower in chilled fruit than in the control on day 4 after treatment. These results indicate that oxidative stress may be induced by chilling treatment even without visual injury on the fruit surface. Heat treatment enhanced the antioxidant enzyme system to potentially protect fruit from environment stress. (C) 2015 Elsevier B.V. All rights reserved.