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投稿时间：2022-09-30
投稿时间：2022-09-30
中文摘要: 为延缓龙眼退糖及品质劣变的速度，从花后89 d开始，每隔7 d～10 d以500 mL/穗的清水（对照）、20 mmol/L和40 mmol/L钨酸钠连续喷施‘石硖’龙眼果实，并分析各处理对果实退糖特性和抗氧化能力的影响。结果表明，留树至花后130 d，对照和20 mmol/L Na2WO4喷施的果实可溶性固形物（total soluble solids，TSS）含量分别下降了8.69% 、8.93% ，而40 mmol/L Na2WO4处理组果实TSS含量仅下降4.10% ，退糖被明显延缓。与对照组相比，40 mmol/L Na2WO4处理后的龙眼果皮总类黄酮含量在花后130 d增加2.32 mg/g，总酚含量增加3.54 mg/g，留树中后期过氧化物酶（peroxidase，POD）活性明显提高；同时，40 mmol/L Na2WO4处理后的龙眼果肉总类黄酮含量在花后130 d增加0.02 mg/g，总酚含量增加0.12 mg/g，苯丙氨酸解氨酶（phenylalanine ammonia lyase，PAL）活性明显提高。因此，40 mmol/L Na2WO4喷施可明显延缓‘石硖’龙眼退糖并维持抗氧化物质的含量。
Abstract:The purpose of this study was to delay the rates of sugar reduction and quality deterioration of longan.The fruits of'Shixia'longan were continuously sprayed with water（control，500 mL/spike）and 20 mmol/L and 40 mmol/L sodium tungstate（Na2WO4，500 mL/spike）every 7 d-10 d from 89 d after flowering.The effect of each treatment on the sugar receding and antioxidative capacities was analyzed.The results revealed that the total soluble solids（TSS）in the control and in 20 mmol/L Na2WO4-treated fruits decreased by 8.69% and 8.93% ，respectively 130 d after flowering；while the TSS in fruits treated with 40 mmol/L Na2WO4decreased by only 4.10% ，and the sugar reduction was significantly delayed.Compared with the conditions in the control，the total flavonoid content and the total phenolic content in longan pericarp after 40 mmol/L Na2WO4treatment increased by 2.32 mg/g and 3.54 mg/g，respectively 130 d after flowering，and the activity of peroxidase（POD）in the middle and late stages of remaining in the trees was significantly elevated.Additionally，the total flavonoid content and the total phenolic content in longan pulp after 40 mmol/L Na2WO4treatment increased by 0.02 mg/g and 0.12 mg/g，respectively 130 d after flowering，and the activity of phenylalanine ammonialyase（PAL）was significantly enhanced.Overall，40 mmol/L Na2WO4spraying remarkably delayed the sugar-reducing and antioxidative capacities of longan.
keywords: Shixia'longan sugar receding sodium tungstate （Na2WO4） total flavonoids total phenolics phenylalanine ammonialyase peroxidase
文章编号：202311012 中图分类号： 文献标志码：
基金项目:广东省基础与应用基础研究基金面上项目（2022A1515012049）；财政部和农业农村部：国家荔枝龙眼产业技术体系（CARS-32）；广西康养食品科学与技术重点实验室开放课题（GXKYSYS202206）；国家自然科学基金青年基金项目（31801910）；广州市科技计划项目重点研究计划项目（202103000057）
| 作者 | 单位 |
| 林小兰1，龙栎冰1，赖婷婷1，朱思蓉1，韩冬梅2，徐建杭1，潘凤仪1，林裕琼1，吴振先1，3*，罗焘1* | 1.华南农业大学园艺学院，广东省果蔬保鲜重点实验室，南方园艺产品保鲜教育部工程研究中心，广东 广州 510642；2.广东省农业科学院果树研究所，农业部南亚热带果树生物学与遗传资源利用重点实验室，广东 广州 510640；3.广东省荔枝工程技术中心，广东 广州 510642 |
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