Pan Yonggui, Zhang Shanying, Yuan Mengqi, Song Hanliang, Wang Tian, Zhang Weimin, Zhang Zhengke
College of Food Science and Technology Hainan University Haikou China.
Food Sci Nutr. 2019 Feb 17;7(3):1123-1130. doi: 10.1002/fsn3.957. eCollection 2019 Mar.
"Zhongbai" papaya fruit were treated with 15 mmol/L glycine betaine (GB) and then refrigerated at 6°C for 40 days to study the influence of GB on chilling injury (CI) and possible mechanism associated with energy metabolism. The results exhibited that GB treatment remarkably reduced the CI severity as indicated by lower CI index during storage. GB treatment lowered electrolyte leakage and malondialdehyde content, which accounted for maintenance of membrane integrity and reduced lipid peroxidation. Moreover, GB treatment improved the energy status as revealed by increased adenosine triphosphate (ATP) level, energy charge, and activities of energy metabolism-related enzymes including mitochondrial membrane H-adenosine triphosphatase (H-ATPase) and Ca-adenosine triphosphatase (Ca-ATPase), succinate dehydrogenase (SDH), and cytochrome C oxidase (CCO). The results indicate that enhanced chilling tolerance in papaya fruit by GB treatment during cold storage might be ascribed to improved energy status in association with increased activities of energy metabolism-related enzymes.
用15毫摩尔/升的甘氨酸甜菜碱（GB）处理“中百”番木瓜果实，然后在6℃下冷藏40天，以研究GB对冷害（CI）的影响以及与能量代谢相关的可能机制。结果表明，GB处理显著降低了冷害严重程度，储存期间冷害指数较低即表明了这一点。GB处理降低了电解质渗漏和丙二醛含量，这有助于维持膜的完整性并减少脂质过氧化。此外，GB处理改善了能量状态，表现为三磷酸腺苷（ATP）水平、能荷以及包括线粒体膜H-三磷酸腺苷酶（H-ATPase）和Ca-三磷酸腺苷酶（Ca-ATPase）、琥珀酸脱氢酶（SDH）和细胞色素C氧化酶（CCO）在内的能量代谢相关酶的活性增加。结果表明，冷藏期间GB处理提高番木瓜果实的耐冷性可能归因于能量状态的改善以及能量代谢相关酶活性的增加。
