首页|低剂量短波紫外线辐照对采后马铃薯块茎愈伤的促进作用

低剂量短波紫外线辐照对采后马铃薯块茎愈伤的促进作用

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为研究短波紫外线(Ultraviolet-C,UV-C)辐照对采后马铃薯块茎愈伤的促进效果及生化机制,采用不同剂量(0.1、0.3、0.5 kJ/m2)的UV-C辐照处理模拟损伤的'玉田806号'马铃薯块茎,通过测定损伤块茎愈伤期间的品质及关键生化指标的变化来评价UV-C对马铃薯的愈伤效果.研究发现,0.3 kJ/m2和0.5 kJ/m2剂量的UV-C辐照在愈伤后期可加速马铃薯伤口腐烂,而0.1 kJ/m2 UV-C处理和对照组的马铃薯在整个愈伤期间未出现腐烂现象,对块茎的愈伤效果最佳.此外,UV-C辐照可通过提高马铃薯块茎伤口处的苯丙氨酸解氨酶(Phenylalanine ammonia lyase,PAL)活力,有效增加伤口处总酚和类黄酮的含量;通过促进块茎伤口处过氧化物酶(Peroxidase,POD)活性和H2O2含量,显著加速了木质素和软木脂在伤口处的积累和沉积,从而极大增强了损伤块茎的硬度,降低了愈伤期间损伤块茎的失重率.低剂量UV-C辐照(0.1 kJ/m2)促进马铃薯块茎愈伤的效果,为开发新型马铃薯促愈技术提供了理论依据.
Promoting effect of low-dose ultraviolet-C Irradiation on wound healing of postharvest potato tubers
In order to investigate the promotion effect and biochemical mechanism of ultraviolet-C(UV-C)irradiation on wound healing of postharvest potato tubers,artificially injured potato tubers(Yutian 806)were treated with different low doses(0.1,0.3,0.5 kJ/m2)of UV-C irradiation.The wound healing effect of UV-C was evaluated by measuring the changes of quality index and the key biochemical indexes during wound healing.It was found that 0.3 kJ/m2 and 0.5 kJ/m2 UV-C irradiation could accelerate the decay of the wounded potato in the later stage of healing,while no decay occurred in potatoes of 0.1 kJ/m2 group and CK group throughout the healing period.In addition,UV-C irradiation could effectively increase the content of total phenols and flavonoids at the wound site of tubers by increasing phenylalanine ammonia lyase(PAL)activity.In addition,UV-C significantly accelerated the accumulation and deposition of lignin and suberin at the wound site of potato tuber by promoting peroxidase(POD)activity and H2O2 content,thus accelerating the wound healing and maintaining lower weight loss and higher firmness.Overall,UV-C irradiation can promote wound healing of potato tuber,which provides a theoretical basis for the development of novel potato healing technology.

potatolow doseultraviolet-Cwound healing

何兴兴、张婷婷、王凤玲、关文强

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天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134

马铃薯 低剂量 短波紫外线 愈伤

天津市教委科研计划项目

2021KJ172

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子:0.622
ISSN:1005-9989
年,卷(期):2024.49(5)
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