采后
褪黑素
抗氧化剂
超氧化物歧化酶
化学
抗坏血酸
苯丙氨酸解氨酶
过氧化氢酶
食品科学
谷胱甘肽还原酶
过氧化物酶
多酚氧化酶
生物化学
谷胱甘肽过氧化物酶
园艺
生物
酶
神经科学
作者
Silin Fan,Tiantian Xiong,Qiu-Mei Lei,Qinqin Tan,Jia-Hui Cai,Zunyang Song,Meiyan Yang,Weixin Chen,Xueping Li,Xiaoyang Zhu
出处
期刊:Foods
[MDPI AG]
日期:2022-01-19
卷期号:11 (3): 262-262
被引量:14
标识
DOI:10.3390/foods11030262
摘要
Guava fruit has a short postharvest shelf life at room temperature. Melatonin is widely used for preservation of various postharvest fruit and vegetables. In this study, an optimal melatonin treatment (600 μmol·L-1, 2 h) was identified, which effectively delayed fruit softening and reduced the incidence of anthracnose on guava fruit. Melatonin effectively enhanced the antioxidant capacity and reduced the oxidative damage to the fruit by reducing the contents of superoxide anions, hydrogen peroxide and malondialdehyde; improving the overall antioxidant capacity and enhancing the enzymatic antioxidants and non-enzymatic antioxidants. Melatonin significantly enhanced the activities of catalase, superoxide dismutase, ascorbate peroxidase and glutathione reductase. The contents of total flavonoids and ascorbic acid were maintained by melatonin. This treatment also enhanced the defense-related enzymatic activities of chitinase and phenylpropanoid pathway enzymes, including phenylalanine ammonia lyase and 4-coumaric acid-CoA-ligase. The activities of lipase, lipoxygenase and phospholipase D related to lipid metabolism were repressed by melatonin. These results showed that exogenous melatonin can maintain the quality of guava fruit and enhance its resistance to disease by improving the antioxidant and defense systems of the fruit.
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