EBR处理对甜樱桃果实褐变及相关酶基因表达的影响

doi:10.7668/hbnxb.20190386

摘要/Abstract

摘要： 为了研究不同浓度2，4-表油菜素内酯（EBR）处理下多酚氧化酶（Polyphenoloxidase，PPO）、过氧化物酶（Phenylalanine ammonia，POD）、过氧化氢酶（Catalase，CAT）、超氧化物歧化酶（Superoxide dismutase，SOD）基因与甜樱桃果实褐变的关系，以甜樱桃为试材，测定了果实贮藏期间的褐变指数、相关酶活性以及其基因相对表达量的变化。结果表明，贮藏30 d后对照组的甜樱桃果实褐变指数显著高于EBR处理组，对照组果实褐变情况比较严重。对照组的PPO、POD活性在整个贮藏过程中一直高于EBR处理组；EBR处理组的CAT、SOD活性在贮藏15 d后一直高于对照组。对照组的PPO、POD基因相对表达量在贮藏过程中显著高于EBR处理组；EBR处理组的CAT、SOD基因相对表达量在贮藏30天后显著高于对照组。PPO、POD、CAT、SOD基因表达量的变化趋势基本与PPO、POD、CAT、SOD的活性及果实褐变指数一致。上述结果表明，EBR处理组可以抑制PPO、POD基因的相对表达，降低PPO、POD活性；促进CAT、SOD基因的相对表达，提高CAT、SOD活性，尤以5 μmol/L处理效果显著，可以较好地保持甜樱桃果实的品质及风味。

关键词: 甜樱桃, 2, 4-表油菜素内酯, 褐变, 酶活性, 基因表达

Abstract: The browning of sweet cherry fruit not only affects its nutritional value but also affects its commerciality.In order to study the relationship of browning and the expression level of PPO,POD,CAT,SOD genes under different EBR concentration treatment,sweet cherry were used as test materials.Changes of fruit browning index,PPO,POD,CAT,SOD activity and relative expression of PPO,POD,CAT and SOD genes were measured during storage.The results showed that the fruit browning index of the control group was significantly higher than that of the EBR treatment groups after 30 days of storage,and the fruit browning of the control group was more serious.The activity of PPO and POD in the control group were always higher than that in the EBR groups during the whole storage process.CAT and SOD activity in EBR treated fruits were always higher than that in untreated fruits after storage for 15 days.The relative expressions of PPO and POD genes in the control group were significantly higher than those in the EBR treatment groups.The relative expressions of CAT and SOD genes in EBR treated fruits were significantly higher than those in untreated fruits after storage for 30 days.The above results showed that EBR treatment could inhibit the relative expression of PPO and POD genes and reduce the activity of PPO and POD.It could promote the relative expression of CAT and SOD genes and improved the activity of CAT and SOD.The effect of 5 μmol/L EBR treatment was better,which could maintain the quality and flavor of sweet cherry fruit.

Key words: Sweet cherry, 2,4-epibrassinolide, Browning, Enzyme activity, Gene expression

中图分类号:

Q78
S662.03

周慧, 王云香, 王愈, 李文生, 常虹, 周家华, 王宝刚. EBR处理对甜樱桃果实褐变及相关酶基因表达的影响[J]. 华北农学报, 2020, 35(S1): 24-30. doi: 10.7668/hbnxb.20190386.

ZHOU Hui, WANG Yunxiang, WANG Yu, LI Wensheng, CHANG Hong, ZHOU Jiahua, WANG Baogang. Effect of EBR Treatment on Fruit Browning and Related Enzyme Gene Expression in Sweet Cherry[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2020, 35(S1): 24-30. doi: 10.7668/hbnxb.20190386.

http://www.hbnxb.net/CN/Y2020/V35/IS1/24

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