针对蓝莓采摘后的不易贮藏、硬度下降等问题，以蓝莓果实为材料，用不同浓度褪黑素(0、50、100、150 mg·L–1)处理，通过测定果实硬度、果胶含量、果胶甲基酯酶(PME)活性、多聚半乳糖醛酸酶(PG)活性、果胶裂解酶(PL)活性、β-半乳糖苷酶(β-GAL)活性、果胶甲酯化程度、β-消除反应程度、H2O2和丙二醛(MDA)含量等指标，探讨褪黑素对蓝莓果实保鲜的作用机制。结果表明，不同浓度褪黑素处理均可延缓蓝莓硬度下降，但处理浓度较低时(50 mg·L–1)效果不明显，150 mg·L–1处理的蓝莓果实保鲜效果最佳，保持果胶含量，抑制PG、PL、PME和β-GAL细胞壁降解酶活性，减少果胶去甲基化。说明褪黑素通过抑制果胶相关酶活性延缓细胞壁多糖的降解，该处理对于蓝莓果实的采后保存是可行的。
In response to the issues of difficult storage and decreased hardness of blueberries after picking, this experiment used blueberries as materials and treated them with different concentrations of melatonin (0, 50, 100, and 150 mg·L–1). The hardness, pectin content, pectin methylesterase (PME) activity, polygalacturonase (PG) activity, pectin lyase (PL) activity, β-galactosidase (β-GAL) activity, degree of pectin methylation, β-eliminating reaction degree, H2O2 and malondialdehyde (MDA) content were measured to explore the mechanism of melatonin's effect on blueberry fruit preservation. The results showed that different concentrations of melatonin treatment could delay the decrease of blueberry hardness, but the effect was not significant when the treatment concentration was low (50 mg·L–1). The 150 mg·L–1 melatonin treatment had the best preservation effect on blueberry fruit, maintaining pectin content and inhibiting PG, PL, PME, and β-GAL activity of cell wall degrading enzymes, reducing the demethylation of pectin. These results indicated that melatonin could delay the degradation of cell wall polysaccharides by inhibiting enzyme activity, which was feasible for post harvest preservation of blueberry fruits.
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