郭金丽;刘欢;梁爽;朱冠宇;白杨;李连国;

• 1:内蒙古农业大学农学院

摘要(Abstract)：

【目的】探讨草莓果实衰老过程中超微弱发光(ultraweak luminescence,UWL)与活性氧的关系。【方法】以‘红颜’草莓果实为试材,采用H_2O_2处理和茶多酚处理草莓果实,对比分析促进和清除活性氧条件下草莓果实衰老过程中UWL和活性氧的变化及2者之间的关系。【结果】在草莓果实衰老过程中,H_2O_2处理、茶多酚处理和对照的脂氧合酶(LOX)活性和过氧化氢(H_2O_2)含量均先上升后下降,整体上升;超氧阴离子(O_2~)产生速率、丙二醛(MDA)含量和相对电导率均持续上升;H_2O_2处理和对照的UWL均下降、茶多酚处理的UWL上升。在整个果实衰老过程中,H_2O_2处理的O_2~产生速率、MDA含量和相对电导率均高于对照,茶多酚处理后3者均低于对照;H_2O_2处理的UWL强度均低于对照,茶多酚处理的UWL强度均高于对照。【结论】在草莓果实衰老过程中,UWL强度随着活性氧水平的积累而下降;促进活性氧情况下加剧了草莓果实活性氧上升积累,同时加剧了UWL强度下降;清除活性氧则缓减了活性氧上升积累,同时缓减了UWL强度下降。以上结果暗示活性氧并不是引发UWL的直接来源,而应是通过影响其他细胞结构或物质代谢从而间接影响UWL。

关键词(KeyWords)： 草莓果实;衰老;活性氧调控;超微弱发光;活性氧

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31260455)

作者(Author): 郭金丽;刘欢;梁爽;朱冠宇;白杨;李连国;

Email:

DOI: 10.13925/j.cnki.gsxb.20160175

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