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硒肥对甘薯鲜切后褐变的影响及其机理解析

杨璇**，李健康**，何婉洁，李友军，程相涵*，侯文邦*   

  1. 河南科技大学农学院 / 甘薯产业研究院, 河南洛阳471023
  • 收稿日期:2025-07-15 修回日期:2025-10-30 接受日期:2025-10-30 网络出版日期:2025-11-10
  • 通讯作者: 程相涵, E-mail: chengxianghan@haust.edu.cn; 侯文邦, E-mail: houwenbang@haust.edu.cn
  • 基金资助:
    本研究由国家自然科学基金青年项目(32401741), 河南科技大学A类博士启动金项目(13480101), 河南科技大学青年骨干教师项目(13450015), 河洛青年人才托举工程项目(2025HLTJ09)和河南科技大学大学生创新训练项目(2025434)资助。

Effect of selenium fertilization on fresh-cut browning in sweet potatoes and its mechanism analysis

Yang Xuan**,Li Jian-Kang**,He Wan-Jie,Li You-Jun,Cheng Xiang-Han*,Hou Wen-Bang*   

  1. College of Agriculture, Henan University of Science and Technology / Sweet Potatoes Industry Research Institute, Luoyang 471023, Henan, China
  • Received:2025-07-15 Revised:2025-10-30 Accepted:2025-10-30 Published online:2025-11-10
  • Supported by:
    This study was supported by the Youth Program of National Natural Science Foundation of China (32401741), the Henan University of Science and Technology A-Class Doctoral Startup Fund (13480101), the Young Backbone Teacher Program of Henan University of Science and Technology (13450015), the Heluo Young Talent Support Project (2025HLTJ09), and the Innovation and Entrepreneurship Training Program for College Students of Henan University of Science and Technology (2025434).

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摘要：

褐变是影响鲜切果蔬品质的重要因素，硒作为谷胱甘肽过氧化物酶的组成成分，在植物抗逆胁迫中发挥着重要作用，对采后果蔬保鲜具有较好的效果。为研究硒肥对甘薯采后褐变的影响及其机理，本研究在甘薯块根膨大期进行叶面施硒，设置不施硒肥(CK)、施用硒肥30 (Se1)、60 (Se2)、120 (Se3) g hm?2共4个处理。研究发现，硒肥处理可显著延缓鲜切甘薯的褐变进程，且抑制效果随施硒浓度增加而增强。在鲜切甘薯的贮藏期间，硒肥处理降低了与褐变相关的多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)的活性，减少了酚类物质的含量，抑制酶促褐变的发生。同时，硒肥处理能够降低切割引起的活性氧(ROS)积累和膜脂过氧化程度，从而维持细胞膜完整性。此外，硒肥处理提高了超氧化物歧化酶(SOD)、过氧化氢酶(CAT)等抗氧化酶活性，增强了自由基清除能力，能够通过维持细胞氧化还原稳态来抑制鲜切甘薯的褐变。对相关基因的研究发现，硒肥可以下调酚类物质合成途径相关基因(IbPAL、Ib4CL、IbC4H)、酚酶基因(IbPPO、IbPOD)和脂氧合酶基因(IbLOX)的表达。本研究为鲜切果蔬的褐变防控提供了一种安全有效的方法，并为硒调控采后甘薯褐变的机理提供了理论依据。

关键词: 硒, 鲜切甘薯, 褐变, 酚类物质, 抗氧化性

Abstract:

Browning is a major factor affecting the quality of fresh-cut fruits and vegetables. As an essential component of glutathione peroxidase, selenium (Se) plays a crucial role in enhancing plant stress resistance and has shown potential in the postharvest preservation of horticultural products. To explore the effects and underlying mechanisms of Se fertilizer on postharvest browning in sweet potatoes, foliar Se was applied during the tuber expansion stage. Four treatments were established: a control group without Se application (CK) and three Se treatments at 30 (Se1), 60 (Se2), and 120 (Se3) g hm?2. Se application significantly delayed browning in fresh-cut sweet potatoes, with the inhibitory effect increasing alongside Se concentration. During storage, Se treatment effectively suppressed enzymatic browning by modulating key physiological and molecular pathways. Specifically, Se application reduced the activities of browning-related enzymes, including polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), while also lowering the accumulation of phenolic compounds. In addition, Se mitigated cutting-induced oxidative stress by reducing reactive oxygen species (ROS) production and membrane lipid peroxidation, thereby maintaining membrane integrity. The antioxidant defense system was enhanced, as evidenced by increased activities of superoxide dismutase (SOD) and catalase (CAT), which improved free radical scavenging capacity and preserved cellular redox homeostasis. At the molecular level, Se fertilizer downregulated the expression of genes involved in phenolic compound biosynthesis (IbPAL, Ib4CL, IbC4H), phenolase enzymes (IbPPO and IbPOD), and lipoxygenase (IbLOX). This study provides a safe and effective strategy for controlling browning in fresh-cut fruits and vegetables, while also offering theoretical insights into the mechanisms by which Se modulates postharvest browning in sweet potatoes.

Key words: selenium, fresh-cut sweet potato, browning, phenolic substances, antioxidant activity

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