食品科学2025，Vol.46Issue(22)：287-296,10.DOI:10.7506/spkx1002-6630-20250509-044
外源多巴胺处理对采后上海青黄化及抗氧化性的影响
Effect of Exogenous Dopamine Treatment on Postharvest Yellowing and Antioxidant Activity of Pak Choi
摘要
Abstract
To investigate the regulatory effect of exogenous dopamine on the quality of postharvest pak choi(Brassica rapa subsp.chinensis),the present study was conducted to determine the surface color,chlorophyll content,the expression of chlorophyll metabolism-related genes,the content of antioxidants,and the activity and gene expression of antioxidant enzymes in pak choi treated postharvest with different concentrations of dopamine hydrochloride solution and stored at(20±1)℃and 80%-90%relative humidity(RH).The results showed that 600 μmol/L dopamine treatment reduced the expression of chlorophyll metabolism-related genes(BrNYC1,BrNOL,BrSGR1/2,BrPAO,and BrRCCR),inhibited chlorophyll degradation in postharvest pak choi;and down-regulated the gene expression of respiratory burst oxidase homologs(BrRbohC,BrRbohD,BrRbohE,and BrRbohG)to different degrees,which effectively reduced the accumulation of malondialdehyde(MDA)(18.6%)and superoxide anion radical(50.7%),and significantly increased the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals(64.0%).Meanwhile,it differentially increased the gene expression of antioxidant enzymes(BrPOD,BrSOD,and BrCAT)to increase the activities of superoxide dismutase(SOD),peroxidase(POD)and catalase(CAT).In addition,compared to the control group,the dopamine treatment increased the contents of ascorbic acid(7.4%)and total phenols(27.1%),thereby delaying the postharvest senescence of pak choi.The findings of this study revealed that dopamine maintains the postharvest quality of pak choi through the regulation of chlorophyll metabolism,reactive oxygen species(ROS)balance and the antioxidant system,which provides new strategies and ideas to improve the quality and prolong the shelf-life of postharvest leafy vegetables.关键词
多巴胺/上海青/采后衰老/叶绿素/抗氧化Key words
dopamine/pak choi/postharvest senescence/chlorophyll/antioxidant分类
轻工业引用本文复制引用
张雨君,马文琪,朱祎然,李鹏霞,刘雪松..外源多巴胺处理对采后上海青黄化及抗氧化性的影响[J].食品科学,2025,46(22):287-296,10.基金项目
江苏省自主创新基金项目(CX(22)1014) （CX(22）
