| 陈甜甜,税贤,钱敏杰,施绍璞,柳凤,周开兵.增强UV-B辐射对‘台农一号’芒果果实品质及其抗氧化酶防御系统的影响[J].中国南方果树,2024,53(6): |
| 增强UV-B辐射对‘台农一号’芒果果实品质及其抗氧化酶防御系统的影响 |
| The Effect of Enhanced Ultraviolet-B Radiation on Fruit Quality and Antioxidant Enzyme Defense System in Mangifera indica L. cv.‘ Tainong No 1 ’ |
| 投稿时间：2023-09-06 修订日期：2023-10-20 |
| DOI：10.13938/j.issn.1007-1431.20230425 |
| 中文关键词: 增强UV-B辐射 芒果 果实品质 抗氧化酶 活性氧自由基 |
| 英文关键词:nhanced UV-B radiation Mangifera indica fruit quality antioxidant enzymes ROS |
| 基金项目:模拟高剂量增强UV-B辐射处理下芒果果肉保护酶抗氧化响应的分子生物学机制 |
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| 中文摘要: |
| 为了探究增强UV-B辐射处理对芒果（Mangifera indica L.） 果实品质及其抗氧化酶防御系统保护机制响应特点，选择生长健壮的‘台农一号’芒果成年树为试验材料，连续两年在田间进行人工模拟试验，设置辐射强度为96 kJ·m-2·d-1为增强UV-B辐射处理，自然光为对照（CK），研究其对芒果果实品质、生理损伤、抗氧化酶防御系统等相关的生理生化指标的影响。结果表明，在连续两个年度里，增强UV-B辐射在处理后期能抑制果实可溶性糖积累，减缓可滴定酸含量下降速度，使果实在成熟期时糖酸比显著下降，导致其主要营养风味品质变差；增强UV-B辐射处理下的果肉相对电导率和MDA含量显著高于自然光对照。H2O2含量和 O2·－含量在增强UV-B辐射处理后期快速积累并显著高于自然光对照；羟自由基清除率在增强UV-B辐射处理后期显著低于自然光对照。过氧化物酶（POD）、超氧化物歧化酶（SOD）活性随增强UV-B辐射处理时间的延长总体上呈下降趋势。过氧化氢酶（CAT）活性在增强UV-B辐射处理后期显著高于自然光对照。总之，96 kJ·m-2·d-1增强UV-B辐射处理在果实膨大前期通过增强抗氧化防御酶活性而清除活性氧自由来基，从而缓解增强UV-B造成的损伤；在果实膨大后期或成熟期通过破坏抗氧化酶防御系统而抑制抗氧化酶活性，造成果实中活性氧自由基积累增加，从而引起果实活性氧损伤，导致果实品质变劣。 |
| 英文摘要: |
| In order to explore the effects of enhanced UV-B radiation treatment on the quality of mango (Mangifera indica L.) fruit and its antioxidant enzyme defense system protection mechanism, healthy ''Taiwan No. 1'' mature mango trees were selected as experimental materials. Artificial simulation experiments were conducted in the field for two consecutive years, with a radiation intensity of 96 kJ·m-2·d-1 as the treatment and natural sunlight as the control (CK). The study investigated the impact of the treatment on mango fruit quality, physiological damage, antioxidant enzyme defense systems, and other related physiological and biochemical indicators. The results showed that in both years, enhanced UV-B radiation treatment inhibited soluble sugar accumulation and slowed down the decline in titratable acid content during the later stages of the treatment, leading to a significant decrease in the sugar-to-acid ratio and a decline in the overall nutritive and flavor quality of the fruit during the ripening stage. The relative electrical conductivity and malondialdehyde (MDA) content of the fruit pulp under the enhanced UV-B radiation treatment were significantly higher than the control. The H2O2 and O2·- content accumulated rapidly during the later stages of the enhanced UV-B radiation treatment and were significantly higher than the control. The hydroxyl radical scavenging rate was significantly lower than the control during the later stages of the enhanced UV-B radiation treatment. The activities of peroxidase (POD) and superoxide dismutase (SOD) showed an overall downward trend with an increase in the duration of the enhanced UV-B radiation treatment. Catalase (CAT) activity was significantly higher than the control during the later stages of the enhanced UV-B radiation treatment. In conclusion, the enhanced UV-B radiation treatment at 96 kJ·m-2·d-1 eliminated reactive oxygen species (ROS) by enhancing the activity of antioxidant defense enzymes during the early stages of fruit expansion, thereby alleviating the damage caused by enhanced UV-B radiation. However, during the later stages of fruit expansion or ripening, the treatment inhibited the activity of antioxidant enzymes, leading to an accumulation of reactive oxygen species in the fruit and oxidative damage, resulting in a decline in fruit quality. |
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