Responses of reactive oxygen metabolism and quality in mango fruit to exogenous oxalic acid or salicylic acid under chilling temperature stress
Responses of reactive oxygen metabolism and quality in mango fruit to exogenous oxalic acid or salicylic acid under chilling temperature stress
复制标题
低温胁迫下芒果果实活性氧代谢及品质对外源草酸或水杨酸的响应
DOI：
10.1111/j.1399-3054.2007.00893.x
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发表时间：
2007-05-01
影响因子：
6.4
通讯作者：
Xu, Yong
中科院分区：
文献类型：
--
作者：
Ding, Zhan-Sheng;Tian, Shi-Ping;Xu, Yong
在水、草酸(OA)或水杨酸(SA)水溶液中浸泡后，芒果(Mangfera Indica L.cv.以14℃和5℃贮藏保质期的Zill)果实为试材，研究外源OA和SA对果实活性氧代谢、品质和冷害的影响。OA和SA处理均能降低芒果CI。与对照相比，在货架期CI减轻的情况下，OA或SA处理的果实中抗坏血酸和谷胱甘肽的还原状态显著高于对照。超氧阴离子含量较低，过氧化氢含量较高，脂肪氧合酶(EC1.13.11.12)活性较低，超氧化物歧化酶(EC1.15.1.1)、过氧化氢酶(EC1.11.1.6)、愈创木酚过氧化物酶(EC1.11.1.7)、抗坏血酸过氧化物酶(EC1.11.1.11)和谷胱甘肽还原酶(EC1.6.4.2)活性较高。对果实硬度、可溶性固形物和可滴定酸含量的影响不明显。上述结果表明，OA或SA对芒果CI的影响可能与其对抗坏血酸和谷胱甘肽的还原状态更强、O-2(-)积累较少、H_2O_2积累较多有关。
After being immersed in water, oxalic acid (OA) or salicylic acid (SA) aqueous solutions, mango (Mangifera indica L. cv. Zill) fruit were stored at 14 degrees C or at 5 degrees C with shelf life to determine the effects of exogenous OA or SA on reactive oxygen metabolism, quality and chilling injury (CI) of the fruit. Mango CI could be reduced by OA and SA treatments. Compared with that in control, accompanied with alleviated CI at shelf life, fruit treated with OA or SA had significantly higher reduction states of ascorbate and glutathione. Moreover, the treated fruit showed lower superoxide anion content, higher hydrogen peroxide content, lower lipoxygenase (EC 1.13.11.12) activity and higher activities of superoxide dismutase (EC 1.15.1.1), catalase (EC 1.11.1.6), guaiacol peroxidase (EC 1.11.1.7), ascorbate peroxidase (EC 1.11.1.11) and glutathione reductase (EC 1.6.4.2). In addition, fruit firmness, total soluble solids and titratable acidity content were not obviously affected by OA and SA treatments. It was suggested that the effect of OA or SA on mango CI probably attributed to more reducing status of ascorbate and glutathione, less O-2(-) accumulation and more H2O2 accumulation.