不同采后处理对芸薹属蔬菜芥子油苷代谢和品质影响综述

摘要

Brassica vegetables are rich in glucosinolates, a group of secondary metabolites, which is related to flavor, quality, resistance and anticancer activity. In addition, they also play a vital role in plant defense against pathogens and herbivores. In this review, we briefly elucidated the biosynthetic and degradation pathway of glucosinolate, and highlighted the effects of different postharvest treatments, such as cooling storage, controlled atmosphere storage, modified atmosphere packaging, 1-methylcyclopropene (1-MCP) treatment, as well as processing and cooking methods on compositions and contents of glucosinolate profiles and nutritional quality in Brassica vegetables. Particularly, from the perspective of dynamic equilibrium of glucosinolate metabolism, we analyzed the mechanism of regulating glucosinolate components and contents, and also discussed how to maintain the contents of favorable glucosinolate profiles and nutritional quality in Brassica vegetable products during postharvest period.%芸薹属蔬菜含有丰富的次生代谢物质芥子油苷.芥子油苷与芸薹属蔬菜的风味、品质、抗性及抗癌活性密切相关,还在植物防御病原体与害虫中发挥重要作用.本文简要介绍了芥子油苷生物合成与降解途径,综述了不同采后处理,包括贮藏(冷藏、气调、薄膜包装和1-甲基环丙烯处理)、加工和烹饪方法对芸薹属蔬菜芥子油苷组分和营养品质的影响,特别是从芥子油苷代谢的动态平衡角度分析了采后处理调控芥子油苷组分和含量的内在机制,并对芸薹属蔬菜在采后处理中如何有效维持有益芥子油苷含量和营养品质进行了讨论.