College of Food Science and Technology, Bohai University, No. 19 Keji Road, Jinzhou 121013, PR China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, No. 19 Keji Road, Jinzhou 121013, PR China.
College of Food Science and Technology, Bohai University, No. 19 Keji Road, Jinzhou 121013, PR China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, No. 19 Keji Road, Jinzhou 121013, PR China.
Food Chem. 2019 Oct 15;295:607-612. doi: 10.1016/j.foodchem.2019.05.160. Epub 2019 May 24.
The purpose of this study is to investigate the effects of sodium nitroprusside (SNP) treatment after harvest on the activity of antioxidative enzymes and the phenylpropanoid pathway of blueberries. Blueberry fruits were dipped in 1.0 mmol/L SNP solution for 10 min and stored at 4 °C. Fruits treated with distilled water were used as the control. The results indicated that SNP significantly inhibited the increase of weight loss and enhanced the ascorbic acid content of blueberry fruit. Moreover, SNP increased the activity of phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, polyphenol oxidase, superoxide dismutase, glutathione reductase, ascorbate peroxidase, peroxidase, and hydrogen peroxide in blueberry fruit. The accumulation of lignin and anthocyanin in the fruit was also stimulated by the SNP treatment. These results demonstrate that SNP treatment could maintain the antioxidant ability of blueberries by regulating the phenylpropanoid pathway and antioxidant enzymes.
本研究旨在探讨收获后施用硝普钠（SNP）对蓝莓抗氧化酶活性和苯丙烷途径的影响。将蓝莓果实浸泡在 1.0 mmol/L SNP 溶液中 10 分钟，然后在 4°C 下贮藏。用蒸馏水处理的果实作为对照。结果表明，SNP 显著抑制了蓝莓果实失重的增加，并提高了其抗坏血酸含量。此外，SNP 还增加了苯丙氨酸解氨酶、4-香豆酸辅酶 A 连接酶、多酚氧化酶、超氧化物歧化酶、谷胱甘肽还原酶、抗坏血酸过氧化物酶、过氧化物酶和过氧化氢在蓝莓果实中的活性。SNP 处理还刺激了果实中木质素和花青素的积累。这些结果表明，SNP 处理可以通过调节苯丙烷途径和抗氧化酶来维持蓝莓的抗氧化能力。
