中国食品添加剂

针对鲜食枸杞(Lycium barbarum L.)采后因细胞壁代谢紊乱引发的软化与褐变问题，本研究提出高氧(80%O₂)与褪黑素(1.0 mmol/L)协同处理策略，系统解析其对枸杞贮藏品质的调控效应及分子机制。通过测定枸杞硬度、褐变指数等品质参数，结合PLA1β2基因表达量、PG酶活性及细胞壁组分动态变化分析，发现高氧与褪黑素协同处理可显著抑制PLA1β2基因转录(下调55.0%)及PG酶活性(降低50.4%)，延缓共价结合型果胶(CSP)降解，使枸杞货架期由对照组的15 d延长至25 d。Pearson相关性分析表明，枸杞褐变指数与PLA1β2表达量呈极显著正相关(r=0.89,P<0.01)，提示二者在枸杞品质劣变中的核心作用。本研究为枸杞绿色保鲜技术研发提供理论依据。

A synergistic treatment strategy of high oxygen(80% O₂) and melatonin(1.0 mmol/L) was proposed to address the softening and browning issues caused by disrupted cell wall metabolism in fresh goji berries(Lycium barbarum L.) after harvesting. Its regulatory effects and the underlying molecular mechanisms on storage quality of fresh goji berries were systematically analyzed. Fruit firmness and browning index were measured,and PLA1β2 gene expression,polygalacturonase(PG) activity and dynamic changes in cellwall components were analyzed. It was found that synergistic treatment significantly inhibited PLA1β2 gene transcription(downregulated by 55.0%) and reduced PG enzyme activity(decreased by 50.4%),the degradation of covalently bound pectin(CSP) was delayed,and the shelf life of fresh goji berries was extended from 15 days in the control group to 25 days under the combined treatment. Pearson correlation analysis showed a highly significant positive correlation between browning index and PLA1β2 expression level(r=0.89,P<0.01),indicating their core roles in quality deterioration of fresh goji berries. This study provided a theoretical basis for the development of green preservation technology for fresh goji berries.