一氧化氮减压熏蒸对蟠桃采后果实冷藏品质及抗氧化能力的调控效应

孙振凯; 张民浩; 张昱; 马丽春; 冯雨蝶; 吴斌; 朱力

doi:10.13386/j.issn1002-0306.2025090340

一氧化氮减压熏蒸对蟠桃采后果实冷藏品质及抗氧化能力的调控效应

Regulatory Effects of Nitric Oxide Hypobaric Fumigation on Cold Storage Quality and Antioxidant Capacity in Postharvest Flat Peaches

摘要

摘要: 为探究不同浓度一氧化氮（Nitric oxide，NO）减压熏蒸处理对蟠桃采后冷藏品质及抗氧化能力的调控效果，本实验以蟠桃为试材，预冷至果心温度6±1 ℃后，采用课题组研制的减压熏蒸保鲜装置，以不做任何处理为对照组（Control check，CK），在3 kPa压力下，比较浓度为30 µL/L、60 µL/L、90 µL/L NO熏蒸2 h对蟠桃冷藏期间品质及抗氧化相关指标的影响。结果表明，NO减压熏蒸处理组能有效维持蟠桃硬度、可溶性固形物（Soluble solid content，SSC）及抗坏血酸（Ascorbic acid，AsA）含量，降低果实失重率、腐烂率，并将呼吸高峰的出现延迟6 d。冷藏至48 d时，30 µL/L NO处理组、60 µL/L NO处理组、90 µL/L NO处理组的腐烂率比对照组分别低8.3%、11.7%、6.7%。此外，60 µL/L NO处理显著抑制了多酚氧化酶（Polyphenol oxidase，PPO）活性，提高了过氧化物酶（Peroxidase，POD）、超氧化物歧化酶（Superoxide dismutase，SOD）、过氧化氢酶（Catalase，CAT）的活性，从而有效缓解超氧阴离子（O₂·⁻）产生速率与过氧化氢（H₂O₂）积累量。冷藏至36 d时，60 µL/L NO减压熏蒸处理组中超氧阴离子（O₂·⁻）产生速率，过氧化氢（H₂O₂）积累量比对照组分别低46.28%、21.05%。冷藏结束时，60 µL/L NO处理组的细胞膜透性和MDA含量比对照组分别低24.56%和25.25%。综上所述，60 µL/L NO减压熏蒸处理能通过激活蟠桃内源抗氧化酶系统，抑制膜质过氧化，延缓后熟衰老进程，延长冷藏货架期。

Abstract: To investigate the regulatory effects of different concentrations of nitric oxide (NO) hypobaric fumigation on postharvest cold storage quality and antioxidant capacity of flat peaches, this study used flat peaches as experimental material. After pre-cooling to a core temperature of 6±1 ℃, the fruits were treated using a laboratory-developed hypobaric fumigation preservation system. The control group (CK) received no treatment, while experimental groups were fumigated with 30 µL/L, 60 µL/L, and 90 µL/L NO for 2 hours under 3 kPa pressure. The effects on quality parameters and antioxidant-related indicators during cold storage were evaluated. Results demonstrated that NO hypobaric fumigation effectively maintained fruit firmness, soluble solid content (SSC), and ascorbic acid (AsA) content, reduced weight loss and decay rates, and delayed the respiratory peak by 6 days. After 48 days of storage, the decay rates in the 30 µL/L, 60 µL/L, and 90 µL/L NO treatment groups were 8.3%, 11.7%, and 6.7% lower than the control group, respectively. Furthermore, the 60 µL/L NO treatment significantly inhibited polyphenol oxidase (PPO) activity while enhancing the activities of peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT), thereby effectively suppressing the superoxide anion (O₂·⁻) production rate and hydrogen peroxide (H₂O₂) accumulation. At day 36 of storage, the O₂·⁻ production rate and H₂O₂ content in the 60 µL/L NO hypobaric fumigation group were only 46.28% and 21.05% of the control values, respectively. At the end of the storage period, the cell membrane permeability and malondialdehyde (MDA) content in the 60 µL/L NO treatment group were 24.56% and 25.25% lower than the control group, respectively. In conclusion, 60 µL/L NO hypobaric fumigation can activate the endogenous antioxidant enzyme system in flat peaches, inhibit membrane lipid peroxidation, delay the postharvest ripening and senescence processes, and extend the refrigerated shelf life.