硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质

沈勇根; 汪伟; 张伟; 朱丽琴; 李帮明

doi:10.3969/j.issn.1002-6819.2015.z1.045

硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质

Hydrogen sulfide facilitating enhancement of antioxidant ability and maintainance of fruit quality of kiwifruits during low-temperature storage

摘要

摘要: 以金魁猕猴桃为试材，研究了45 μmol/L硫化氢溶液浸果处理对温度（2±0.5）℃，RH 85%-90%贮藏条件下果实品质和抗氧化酶的影响。结果表明，45 μmol/L硫化氢处理猕猴桃果实在贮藏后期保持较高的Vit C含量、叶绿素、硬度和较低的可溶性固形物含量（SSC）。45 μmol/L硫化氢处理显著抑制细胞膜透性的增加，超氧自由基（O2·-）和过氧化氢（H2O2）的积累（P<0.05），同时显著提高贮藏后期超氧化物歧化酶（SOD）、过氧化氢酶（CAT）活性和过氧化物酶（POD）活性（P<0.05）。研究结果表明硫化氢能够通过提高猕猴桃果实抗氧化系统的能力延缓猕猴桃低温贮藏过程中的成熟和衰老。

Abstract: Abstract: In the present study, the effects of treatment with 45 μmol/L hydrogen sulfide (H2S) in inhibiting the ripening of kiwifruits stored at (2 ± 1)℃ and RH 85%-90% for 105 days were investigated. The results indicated that kiwifruits treated with H2S exhibited significantly higher vitamin C (Vit C), chlorophyll content and firmness and significantly lower soluble solids content (SSC) (P<0.05). In addition, H2S treatment significantly inhibited the increases in membrane permeability and reduced O·2- production rate and H2O2 content (P<0.05). Furthermore, treatment with H2S significantly enhanced the activity of SOD, CAT and POD of kiwifruits during the low-temperature storage(P<0.05). This study suggested that H2S could delay the maturation and senescence of kiwifruits by enhancing antioxidant systems during low temperature storage.

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