食用仙人掌采后衰老与膜脂过氧化作用的研究

以米邦塔食用仙人掌为试材,研究了其采后掌皮和掌肉中3种自由基清除剂和膜脂过氧化产物(MDA)的动态变化.结果表明,食用仙人掌成熟衰老和较不耐贮藏的特性与采后掌皮和掌肉中超氧化物酶(SOD)、过氧化物酶(POD)活性、抗坏血酸(AsA)含量和MDA含量动态变化密切相关,在室温(12～18℃)贮藏时,生长30天的掌片于采后12天达到成熟,其后进入衰老阶段,18天后完全衰老,组织不断解体,可将掌片采后SOD活性和AsA含量在9～12天内高峰的出现作为其由成熟转向衰老的标志.掌皮中保护酶(SOD、POD)和还原型Vc含量均比掌肉中高,因而在美容化妆品和食品加工等方面具有较高的利用价值.

Studies on Edible Cactus between Postharvest Senescence and Membrane Lipid Peroxidation

Changes of 3 free eliminations and membrane lipid peroxidative production MDA of edible cactus' palm peel and palm flesh was studied. The results showed that the maturation and senescence and difficult storage characteristic was closely related with SOD、POD activation and ASA、MDA content dynamic change in edible cactus' palm peel and palm flesh. At room temperature (12～18℃), growing 30 days palm arrived at ripening at posthavest 12 days, thereafter entering senescence stage, after 18 days edible cactus palm was totally old and feeble, disintegrating its tissue. The peak of SOD activation and AsA contents in edible cactus' palm can be considered as a sign from ripening to senescence. The protective enzyme (SOD, POD) and Vc content in palm peel are significantly higher than in the palm flesh; therefore, the edible cactus' palm peels have valuable applications in cosmetics and food.