微真空贮藏条件对莱阳梨果实膜脂过氧化的影响

Effects of Micro-Vacuum Storage Conditions on the Membrane Lipid Peroxidation of Laiyang Pear

摘要:

为探讨微真空贮藏条件延缓果蔬采后衰老的生理机制,以莱阳梨为试验材料,在贮藏温度为3±1℃、真空压力为66 661～79 993.2Pa的微真空贮藏条件下,通过对莱阳梨果实中抗氧化酶CAT、SOD、POD活性及活性氧O2-.、H2O2摩尔质量浓度消长的变化、LOX活性与MDA摩尔质量浓度、膜透性的分析,结果表明:与相同温度下的常压贮藏相比,微真空贮藏能显著提高CAT、SOD、POD活性,降低LOX的活性及O2-.、H2O2摩尔质量浓度,延缓相对电导率和MDA摩尔质量浓度的增加(P≤0.05)。表明微真空贮藏条件可能通过上调莱阳梨果实中内源抗氧化酶活性和下调LOX活性,以减少活性氧的产生及对膜的损伤,降低膜脂过氧化程度,延缓梨果实的衰老进程。

Abstract:

In this manuscript,Laiyang pear was as research model to demonstrate the physiological mechanism of aging under micro-vacuum storage.For this,pear at store under micro-vacuum storage at the pressure of 66 661~79 993.2 Pa and the temperature of 3±1 ℃,and the parameters such as CAT,SOD,POD,O2-· and H2O2.The relationship among LOX activity and MDA,membrane permeability was also studied.The results showed that the micro-vacuum storage could significantly improve the activity of SOD,CAT,POD.When compared that of atmosphere storage but decrease the activity of LOX,the content of O2-· and H2O2.Furthermore,atmosphere storagedelay the relative electric conductivity and the increasing of MDA(P≤0.05).The experiment indicated that the micro-vacuum storage could reduce the reactive oxygen species and the damage of membrane to decrease the lipid peroxidation degree then to maintain membrane structure and function.