《植物生理学报》 2017, 53(6): 960-968

表没食子儿茶素没食子酸酯(EGCG)对‘粉红女士’苹果果皮油腻化的影响

王聪, 刘翠华, 杨艳青, 周彬, 闫丹, 石金瑞, 任小林^*

西北农林科技大学园艺学院, 陕西杨凌712100

通信作者：任小林；E-mail: renxl@nwsuaf.edu.cn

摘　要：

采后苹果表皮蜡质的积累导致油腻化的发生, 影响果实品质。脂肪酸合酶是蜡质合成的关键酶, 而表没食子儿茶素没食子酸酯(EGCG)是脂肪酸合酶的抑制剂。为探究EGCG在苹果油腻化上的作用, 分别用0、1.5和3.0 g·L^-1 EGCG水溶液浸泡‘粉红女士’苹果果实, 于25°C下贮藏, 定期测定油腻化程度、蜡质组分含量和生理指标。结果表明经EGCG处理的果实表皮主要脂肪酸和酯类含量均低于对照组, 并降低了果皮油腻化的发生程度。这说明EGCG通过抑制脂肪酸合酶的活性, 降低了蜡质组分的积累, 从而减缓油腻化现象的发生。EGCG仅针对脂肪酸合酶, 对果实的品质性状没有显著性影响。

关键词：表没食子儿茶素没食子酸酯; 油腻化; ‘粉红女士’苹果; 酯类; 脂肪酸; 蜡质

收稿：2016-12-19   修定：2017-03-27

资助：国家现代苹果产业技术体系(Z225020701)。

Effect of epigallocatechin-3-gallate (EGCG) on greasiness of apple skin

WANG Cong, LIU Cui-Hua, YANG Yan-Qing, ZHOU Bin, YAN Dan, SHI Jin-Rui, REN Xiao-Lin^*

College of Horticulture, Northwest A & F University, Yangling, Shaanxi 712100, China

Corresponding author: REN Xiao-Lin; E-mail: renxl@nwsuaf.edu.cn

Abstract:

The accumulation of wax was considered as the cause for the development of greasiness, affecting apple fruit quality during postharvest storage. Fatty acid synthase (FAS) was the key enzyme for wax synthesis, which could be inhibited by epigallocatechin-3-gallate (EGCG). In order to investigate the effect of EGCG on greasiness development during storage, ‘Pink Lady’ apples were treated with 0, 1.5, 3.0 g·L^-1 EGCG respectively, and then stored at 25°C. The degree of epicuticular greasiness, content of wax fraction per surface area and the ripening characters were measured on a regular basis. The results showed that the major fatty acids, esters and the degree of greasiness in fruit skin of EGCG-treated had been decreased during storage. These results demonstrated that EGCG decreased the content of wax by inhibiting the activity of FAS, then delaying the development of greasiness, but EGCG had no effect on quality of fruits.

Key words: epigallocatechin-3-gallate (EGCG); greasiness; ‘Pink Lady’ apple; ester; fatty acid; wax