Effects of short-term temperature treatments on postharvest keeping quality and antioxidant machinery in fruit and vegetables

短期温度处理对果蔬采后品质及抗氧化机制的影响

• 批准号: 23580048
• 负责人: IMAHORI YOSHIHIRO
• 金额: $ 3.41万
• 依托单位: Osaka Prefecture University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23580048/
• 关键词: アスコルビン酸―グルタチオンサイクル; 温度ストレス; 抗酸化能; 抗酸化酵素; 低温障害; ウメ果実; 過酸化水素; 短時間高温処理; マロンジアルデヒド; アスコルビン酸－グルタチオンサイクル; アスコルビン酸; コマツナ; ピーマン; 還元型アスコルビン酸; アスコルビン酸ペルオキシダーゼ; 酸化型アスコルビン酸還元酵素; モノデヒドロアスコルビン還元酵素; グルタチオン還元酵素; ジャガイモ

Horticultural crops are perishable products with active metabolism during the postharvest period. When exposed to abiotic stress conditions, such as a low temperature and high temperature, production of reactive oxygen species (ROS) increases. Plants have evolved an efficient antioxidant defense system such as a series of both enzymatic and non-enzymatic detoxification systems to scavenge ROS. In cold stored potato tubers and spinach mustard leaves, the activities of antioxidative enzymes induced in response to chilling temperature. Heat treatment may induce oxidative stress. Protection against oxidative stress is an important component in determining the survival of plant under heat stress. In mume fruit, heat treatment induced the activities of antioxidative enzymes involved in ROS detoxification. Thus, the approaches to modulate or control the stresses in plant tissues are very important to improving shelf life and quality retention during postharvest handling of horticultural crop.

园艺作物是在收获后代谢活跃的易腐烂产品。当暴露于非生物胁迫条件（例如低温和高温）时，活性氧（ROS）的产生会增加。植物已经进化出有效的抗氧化防御系统，例如一系列酶解和非酶解毒系统来清除ROS。在冷藏的马铃薯块茎和菠菜芥菜叶中，抗氧化酶的活性响应于冷藏温度而被诱导。热处理可能会诱发氧化应激。防止氧化应激是决定植物在热应激下生存的重要组成部分。在乌梅果实中，热处理诱导了参与ROS解毒的抗氧化酶的活性。因此，调节或控制植物组织中的胁迫的方法对于提高园艺作物采后处理期间的保质期和质量保持非常重要。

项目成果

流通経路の違いがコマツナの品質に及す影響

流通渠道差异对小松品质的影响

• 发表时间: 2013
• 作者: 今堀義洋;小寺和樹
• 通讯作者: 小寺和樹