油菜素内酯
采后
丙二醛
化学
脂质过氧化
抗氧化剂
园艺
冷库
李子
多酚氧化酶
砧木
肉体
食品科学
生物化学
植物
生物
酶
过氧化物酶
植物生长
作者
Wenhui Duan,Francine Ngaffo Mekontso,Li Wen,Jixin Tian,Jiangkuo Li,Qing Wang,Xiangbin Xu
标识
DOI:10.1016/j.scienta.2022.111015
摘要
Carambola fruit produced in the tropical and subtropical region could easily suffer the postharvest loss in low temperature storage and cold chain logistics owing to the hazard of chilling injury (CI). Here, the effects of brassinolide (BR) on phenolic metabolism, rib-edge darkening and CI of carambola fruit were studied. The present results showed that BR treatment effectively delayed the CI and weight loss, maintained peel color and flesh firmness, and inhibited the increases of electrolyte leakage, malondialdehyde and reactive oxygen species production, induced total phenols and proline accumulation. Moreover, BR treatment raised the activities of antioxidant enzymes and higher content of individual phenolic compounds, inhibited membrane lipid peroxidation and safeguard cellular membrane integrity. This study for the first time demonstrated that BR could alleviate CI in carambola fruit during low temperature storage and cold chain circulation.
科研通智能强力驱动
Strongly Powered by AbleSci AI