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中文摘要：
以龙眼葡萄为材料,研究果实贮藏中防腐保鲜剂SO2处理对果皮组织氧化还原平衡、次生代谢途径的影响。结果表明：使用SO2保鲜剂可使龙眼果实货架期延长,SO2处理组葡萄果实完好率明显高于对照组,脱粒和腐烂率低于对照组。贮藏期间SO2处理组果皮组织抗氧化能力提高,次生代谢途径关键酶苯丙氨酸解氨酶活性增强,总花色苷含量略有升高,H2O2含量和丙二醛含量高于对照组。结果表明,SO2保鲜剂可激活葡萄果实细胞内活性氧升高,介导果实细胞抗氧化能力增强,与植保素合成相关的次生代谢活性增强,从而使细胞防御能力提高,果实保鲜期延长。
英文摘要：
The effect of preservative SO2 on oxidation-reduction equilibrium capacity and secondary metabolism in grape berries of Longan cultivar during storage was explored. The results showed that application of preservative SO2 extended the shelf life of grape berries. Their intactness was significantly higher than that of the control grapes, and threshing and decay rate were also lower relatively. During SO2-fumigated storage, antioxidant capacity of grape skins was increased, the activity of phenylalanine ammonialyase（PAL）, a key enzyme involved in secondary metabolic pathways, was enhanced, and total anthocyanin content was elevated slightly. In addition, the contents of H2O2 and malondialdehyde（MDA） in SO2-fumigated grape skin tissue were higher than those of the control group. These findings indicated that reactive oxygen species（ROS） signals were activated in grape skin cells. Antioxidant capacity and the secondary metabolism associated with the synthesis of phytoalexin were increased by preservative SO2, thereby enhancing defense capabilities and leading to an extended shelf life of grape berries.
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