高温胁迫对枇杷果皮热伤害的抗氧化特性影响

Changes in Antioxidant Properties Induced by Heat Injury in Loquat Peel under High Temperature Stress

摘要:

为探讨枇杷[Eriobotrya japonica (Thunb.) Lindl.]对高温胁迫的响应,对‘红种’枇杷果皮热伤害的抗氧化特性进行研究。结果表明,在自然光下,枇杷果皮热伤害的阈值为40℃ (1.5 h),且果皮热伤害与温度和持续时间关系密切,光照可促进热伤害的发生。枇杷果皮受热伤害程度与果实本身的营养状态有关,果肉维生素C (Vc)、钙(Ca)含量越低, 果皮热伤害级数越高。与25℃相比,40℃高温处理增加了果皮的超氧阴离子和丙二醛(MDA)含量,而超氧化物歧化酶(SOD)、过氧化物酶(POD)的活性呈下降趋势。这揭示了高温胁迫下枇杷果皮对热伤害的抗氧化响应机制。

Abstract:

In order to understand the adaptation of Eriobotrya japonica (Thunb.) Lindl. to high temperature stress, the peel antioxidant properties of loquat induced by heat injury were studied. The results showed that the threshold temperature of heat injury on loquat peel was 40℃ for 1.5 h under nature light, and the occurrence of peel heat injury related to temperature level and duration time. The light could promote the occurrence of heat injury. The heat injury degree of loquat peel was related to fruit nutrient status. The lower were Vc and Ca contents in pulp, the higher was the heat injury degree of peel. Under 40℃, superoxide anion and malondialdehyde (MDA) contents in peel increased, while activities of superoxide dismutase (SOD) and peroxidase (POD) decreased. These revealed antioxidant response mechanism of loquat peel to heat injury under high temperature stress.