香茅精油对贮藏马铃薯抑芽效果及活性氧代谢作用

Effect of Citronella Essential Oil on Bud Inhibition and Reactive Oxygen Species Metabolism in Stored Potatoes

摘要:

探究香茅（Cymbopogon citratus (DC.)）精油（Citronella Essentially Oil, CEO）熏蒸处理对采后马铃薯贮藏期间抑芽效果及活性氧代谢作用机理。以“内蒙古V7”马铃薯（Solanum tuberosum L.）为试材，在（20±2）℃下采用自制熏蒸装置定期CEO熏蒸马铃薯6 h，每隔14 d测定马铃薯抑芽效果及活性氧代谢相关指标。结果表明，马铃薯贮藏70 d后，CEO处理组发芽率、失重率分别比对照组降低了100.00%、28.30%。CEO处理马铃薯的呼吸强度在贮藏前期低于对照组，但贮藏42 d后高于对照组。CEO处理降低了马铃薯过氧化氢含量、超氧阴离子自由基产生速率，贮藏70 d时分别比对照组降低38.32%、59.02%；CEO处理提高了马铃薯贮藏过程中过氧化氢酶、抗坏血酸过氧化物酶、抗氧化物酶和超氧化物歧化酶活性，其中对过氧化氢酶和抗坏血酸过氧化物酶的影响显著（P<0.05）。综上，CEO处理能够提高马铃薯块茎中抗氧化酶活性、减少活性氧积累，有效延长马铃薯贮藏期，抑制马铃薯发芽，在提高马铃薯贮藏品质方面具有应用潜力。

Abstract:

In order to explore the effect of citronella essential oil (CEO) fumigation on bud inhibition and reactive oxygen species metabolism mechanism during postharvest potato storage, “Inner Mongolia V7” potato was used as the test material, and the self-made fumigation device was used to fumigate the potatoes regularly with CEO for 6 h at 20±2 ℃, and the bud inhibition effect and reactive oxygen species metabolism-related indexes were measured every 14 days. The results showed that after 70 days of potato storage, the sprouting rate and weight loss rate of the CEO-treated group were reduced by 100.00% and 28.30%, respectively, compared with the control group. The respiration intensity of the CEO-treated potatoes was lower than that of the control group before storage, but higher than that of the control group after 42 days of storage. The CEO treatment reduced the hydrogen peroxide content and the production rate of superoxide anion radical in potatoes, and after 70 days of storage, both were reduced by 38.32% and 59.02% compared with the control. The CEO treatment increased the activities of catalase, ascorbate peroxidase, peroxidase and superoxide dismutase during potato storage, and the effects on catalase and ascorbate peroxidase were significant (P<0.05). In conclusion, the CEO treatment can increase the activities of antioxidant enzymes in potato tubers, reduce the accumulation of reactive oxygen species, effectively prolong the storage period of potatoes, and inhibit potato sprouting, showing the application potential for improving potato storage quality.