Bacillomyicn D对蓝莓采后品质及抗氧化活性的影响

Changes in Post-Harvest Quality and Antioxidant Activity of Blueberries Treated with Bacillomycin D

摘要:

Bacillomycin D（BD）是一种源于芽孢杆菌的抗菌脂肽。为研究其在蓝莓采后保鲜中的应用，本研究以“花香”蓝莓为实验材料，采用8、16、32 μg?mL-1的BD浸渍处理，在28℃条件下贮藏，每2 d测定腐败率、失重率、硬度、自由基清除能力和抗氧化酶活等指标的变化。结果表明，32 μg?mL-1的BD处理与对照组（CK）相比能够使蓝莓在贮藏末期的腐败率和失重率显著降低至20.00%和2.09%；16 μg?mL-1的BD在维持果实的综合品质方面效果更佳，能够延缓蓝莓硬度下降和可溶性固形物含量降低，BD处理组在贮藏后期总酚、总黄酮和花青素含量分别为1.59、0.16和0.73 mg?g-1，超氧化物歧化酶（Super Oxide Dismutase，SOD）和过氧化氢酶（Hydrogen Peroxidase，CAT）活性分别为50.66和5.10 U?g-1，显著高于对照组，多酚氧化酶（Polyphenol Oxidase，PPO）活性为127.8 U?g-1低于对照组的188.64 U?g-1。综上，BD处理能够有效的调控抗氧化物质含量及相关酶活性，显著延缓蓝莓采后生理衰老，提升贮藏品质，可为BD在蓝莓采后保鲜的应用中提供一定的理论依据。

Abstract:

Bacillomycin D (BD) is an antibacterial lipopeptide derived from Bacillus bacteria. To investigate its application in post-harvest preservation of blueberries, "Huaxiang" blueberries were used as experimental material and concentrations of 8, 16, and 32 μg were applied. A 32 μg/mL BD immersion treatment was administered to the blueberries, which were then stored at 28°C. Changes in spoilage rate, weight loss rate, firmness, free radical scavenging capacity, and antioxidant enzyme activity were measured every 2 days. It was found that, compared to the control group (CK), the 32 μg/mL BD treatment significantly reduced the spoilage rate and weight loss to 20.00% and 2.09%, respectively, by the end of storage. Meanwhile, the 16 μg/mL BD treatment demonstrated superior effects in maintaining fruit quality, delaying decreases in blueberry firmness and soluble solids content. The BD-treated group exhibited total phenolic, total flavonoid, and anthocyanin contents of 1.59, 0.16, and 0.73 mg·g?1, respectively, during the later storage period. Superoxide dismutase (SOD) and catalase (CAT) activities were 50.66 and 5.10 U·g?1, respectively, significantly higher than those of the control group, while polyphenol oxidase (PPO) activity was 127.8 U·g?1, lower than the control group’s 188.64 U·g?1. In summary, it was concluded that BD treatment effectively regulates antioxidant content and related enzyme activities, significantly delays post-harvest physiological aging in blueberries, and enhances storage quality, providing theoretical support for the application of BD in blueberry post-harvest preservation.