作物学报2026，Vol.52Issue(2)：578-589,12.DOI:10.3724/SP.J.1006.2026.54090
硒肥对甘薯鲜切后褐变的影响及其机理解析
Effects of selenium fertilization on fresh-cut browning in sweet potatoes and its mechanism analysis
摘要
Abstract
Browning is a major factor affecting the quality of fresh-cut fruits and vegetables.As an essential component of glu-tathione peroxidase,selenium(Se)plays a crucial role in enhancing plant stress resistance and has shown potential in the posthar-vest preservation of horticultural products.To explore the effects and underlying mechanisms of Se fertilizer on postharvest browning in sweet potatoes,foliar Se was applied during the tuber expansion stage.Four treatments were established:a control group without Se application(CK)and three Se treatments at 30(Se1),60(Se2),and 120(Se3)g hm-2.Se application signifi-cantly delayed browning in fresh-cut sweet potatoes,with the inhibitory effect increasing alongside Se concentration.During storage,Se treatment effectively suppressed enzymatic browning by modulating key physiological and molecular pathways.Spe-cifically,Se application reduced the activities of browning-related enzymes,including polyphenol oxidase(PPO),peroxidase(POD),and phenylalanine ammonia-lyase(PAL),while also lowering the accumulation of phenolic compounds.In addition,Se mitigated cutting-induced oxidative stress by reducing reactive oxygen species(ROS)production and membrane lipid peroxida-tion,thereby maintaining membrane integrity.The antioxidant defense system was enhanced,as evidenced by increased activities of superoxide dismutase(SOD)and catalase(CAT),which improved free radical scavenging capacity and preserved cellular redox homeostasis.At the molecular level,Se fertilizer downregulated the expression of genes involved in phenolic compound biosyn-thesis(IbPAL,Ib4CL,and IbC4H),phenolase enzymes(IbPPO and IbPOD),and lipoxygenase(IbLOX).This study provides a safe and effective strategy for controlling browning in fresh-cut fruits and vegetables,while also offering theoretical insights into the mechanisms by which Se modulates postharvest browning in sweet potatoes.关键词
硒/鲜切甘薯/褐变/酚类物质/抗氧化性Key words
selenium/fresh-cut sweet potato/browning/phenolic substances/antioxidant activity引用本文复制引用
杨璇,李健康,何婉洁,李友军,程相涵,侯文邦..硒肥对甘薯鲜切后褐变的影响及其机理解析[J].作物学报,2026,52(2):578-589,12.基金项目
本研究由国家自然科学基金青年项目(32401741),河南科技大学 A 类博士启动金项目(13480101),河南科技大学青年骨干教师项目(13450015),河洛青年人才托举工程项目(2025HLTJ09)和河南科技大学大学生创新训练项目(2025434)资助.This study was supported by the Youth Program of National Natural Science Foundation of China(32401741),the Henan University of Sci-ence and Technology A-Class Doctoral Startup Fund(13480101),the Young Backbone Teacher Program of Henan University of Science and Technology(13450015),the Heluo Young Talent Support Project(2025HLTJ09),and the Innovation and Entrepreneurship Training Program for College Students of Henan University of Science and Technology(2025434). （32401741）
