中国农业科学 ›› 2022, Vol. 55 ›› Issue (7): 1423-1432.doi: 10.3864/j.issn.0578-1752.2022.07.013
收稿日期:
2021-07-01
接受日期:
2021-09-09
出版日期:
2022-04-01
发布日期:
2022-04-18
通讯作者:
任亚梅
作者简介:
彭雪,E-mail: 基金资助:
PENG Xue1(),GAO YueXia1,ZHANG LinXuan1,GAO ZhiQiang2,REN YaMei1()
Received:
2021-07-01
Accepted:
2021-09-09
Online:
2022-04-01
Published:
2022-04-18
Contact:
YaMei REN
摘要:
【目的】明确不同剂量高能电子束辐照对马铃薯发芽和贮藏品质的影响,探究其抑制马铃薯发芽的机理。【方法】以‘紫花白'马铃薯为试材,以未经高能电子束辐照马铃薯为对照,分别采用0.3、0.4和0.5 kGy高能电子束对块茎进行辐照处理,然后用0.03 mm牛皮纸袋包装后敞口贮藏于(8±1)℃、相对湿度70%—75%的冷库中,贮藏过程中每周观察记录各组块茎的发芽情况,每25 d取样测定块茎的呼吸强度、失重率、腐烂率、硬度及淀粉、Vc、还原糖等营养物质含量的变化,借助体视显微镜和透射电子显微镜观察块茎芽体形态和芽眼处细胞超微结构的变化。【结果】马铃薯经不同剂量高能电子束辐照后,在(8±1)℃贮藏至200 d均未发芽,休眠期显著延长;高能电子束辐照一定程度上延缓了块茎贮藏过程中可溶性固形物、Vc和淀粉的下降速率,促进了块茎中还原糖的积累,对可溶性蛋白含量无显著影响,块茎贮藏至200 d时具有良好的风味、口感和色泽;抑制了块茎呼吸强度,有利于减缓其衰老进程;但辐照加速了块茎重量和硬度的下降,且随辐照剂量的增大而增强。电镜结果显示高能电子束辐照对块茎芽眼处细胞超微结构形成了损伤,细胞壁畸变、扭曲,发生质壁分离;细胞核外形无规则变化,核内容物降解;随贮藏时间的延长,内质网完全降解;淀粉粒数量明显减少,颗粒减小,但维持了线粒体结构的完整性和稳定性;同时辐照使块茎幼芽直接死亡,芽体随贮藏时间的延长而逐渐干枯。【结论】高能电子束辐照可完全使块茎在(8±1)℃冷藏7个月不发芽,对块茎营养品质无不利影响,有利于保持其良好感官和营养品质;推测高能电子束辐照抑芽与块茎呼吸强度受到抑制相关,减弱了其生理活性;同时,辐照对芽眼细胞结构形成了损伤,并直接使其幼芽死亡干枯。
彭雪,高月霞,张琳煊,高志强,任亚梅. 高能电子束辐照对马铃薯贮藏品质及芽眼细胞超微结构的影响[J]. 中国农业科学, 2022, 55(7): 1423-1432.
PENG Xue,GAO YueXia,ZHANG LinXuan,GAO ZhiQiang,REN YaMei. Effects of High-Energy Electron Beam Irradiation on Potato Storage Quality and Bud Eye Cell Ultrastructure[J]. Scientia Agricultura Sinica, 2022, 55(7): 1423-1432.
表1
不同剂量高能电子束辐照对马铃薯贮藏过程中营养成分含量的影响"
营养物质含量 Nutrients content | 辐照剂量 Irradiation dose (kGy) | 贮藏时间 Storage time (d) | ||||||
---|---|---|---|---|---|---|---|---|
0 | 25 | 50 | 75 | 100 | 125 | 150 | ||
VC含量 Vc (mg/100 g) | 0 | 14.07±0.29a | 13.19±0.06a | 11.65±0.22b | 9.92±0.11b | 8.60±0.25d | 5.79±0.12c | 4.99±0.20c |
0.3 | 14.07±0.29a | 12.95±0.15a | 12.95±0.15a | 12.76±0.06a | 11.53±0.31c | 11.11±0.16ab | 10.59±0.13b | |
0.4 | 14.07±0.29a | 13.40±0.46a | 12.74±0.17a | 13.38±0.31a | 12.45±0.17b | 11.49±0.21a | 10.54±0.22b | |
0.5 | 14.07±0.29a | 13.15±0.11a | 13.05±0.17a | 14.16±1.43a | 13.00±0.06a | 11.05±0.25b | 11.61±0.14a | |
淀粉含量 Starch (%) | 0 | 26.20±0.01a | 25.18±0.01ab | 24.36±0.13a | 22.73±0.01b | 19.29±0.01c | 18.54±0.00c | 17.70±0.00c |
0.3 | 26.20±0.01a | 22.87±0.01b | 23.24±0.01a | 23.78±0.00b | 22.59±0.00b | 21.12±0.00b | 20.96±0.00b | |
0.4 | 26.20±0.01a | 25.98±0.18a | 24.24±0.02a | 23.92±0.01b | 23.31±0.01b | 24.71±0.01a | 24.19±0.01a | |
0.5 | 26.20±0.01a | 25.97±0.01a | 26.17±0.00a | 25.99±0.01a | 26.19±0.01a | 25.69±0.01a | 23.63±0.01a | |
可溶性蛋白 Soluble protein (mg∙g-1) | 0 | 2.46±0.18a | 2.33±0.01a | 2.50±0.08c | 2.51±0.23b | 2.31±0.07a | 2.46±0.01a | 2.47±0.49a |
0.3 | 2.46±0.18a | 2.67±0.12a | 2.64±0.03bc | 2.31±0.10b | 2.46±0.07a | 2.49±0.19a | 2.56±0.00a | |
0.4 | 2.46±0.18a | 2.55±0.34a | 2.80±0.04ab | 2.60±0.034b | 2.46±0.31a | 2.57±0.06a | 2.70±0.06a | |
0.5 | 2.46±0.18a | 2.47±0.07a | 2.86±0.17a | 3.20±0.18a | 2.60±0.01a | 2.55±0.06a | 2.54±0.04a | |
还原糖 Reducing sugar (g/100 g) | 0 | 0.52±0.00a | 0.65±0.00b | 0.89±0.00a | 0.64±0.01b | 0.63±0.01c | 0.73±0.00b | 0.45±0.01c |
0.3 | 0.52±0.00a | 0.77±0.00a | 0.76±0.00b | 0.76±0.01a | 0.91±0.01b | 1.15±0.02a | 0.75±0.01ab | |
0.4 | 0.52±0.00a | 0.63±0.00b | 0.79±0.00b | 0.80±0.01a | 0.85±0.01bc | 0.71±0.00b | 0.83±0.00a | |
0.5 | 0.52±0.00a | 0.49±0.00c | 0.58±0.00c | 0.83±0.01a | 1.31±0. 01a | 0.97±0.00ab | 0.62±0.01b |
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