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Postharvest melatonin treatments reduce chilling injury incidence in the 'Angeleno' plum by enhancing the enzymatic antioxidant system and endogenous melatonin accumulation
Scientia Horticulturae ( IF 3.9 ) Pub Date : 2024-12-08 , DOI: 10.1016/j.scienta.2024.113862
Daniel Cortés-Montaña, Manuel Joaquín Serradilla, María Josefa Bernalte-García, Belén Velardo-Micharet

Consumers particularly value plums for their high levels of nutrients and bioactive compounds. Cold storage is the primary method to extend shelf-life, but it can cause physiological disorders, such as chilling injury and decreased fruit quality. Melatonin is an eco-friendly tool that reduces quality loss and chilling injury in fruit and vegetables. 'Angeleno' plums were treated with different concentrations of melatonin (0, 0.1, 0.3 and 0.5 mmol/L), stored at controlled low temperature and humidity for 60 d, and subsequently stored at 20 °C for 5 d. Quality parameters (respiration rate, ethylene production, weight loss, total soluble solids, titratable acidity, colour, firmness, sucrose, glucose, fructose and sorbitol), chilling injury incidence, malondialdehyde, bioactive compounds (melatonin, total phenols, anthocyanins and total antioxidant activity) and antioxidant enzymes (peroxidase, catalase and ascorbate peroxidase) were analysed. The postharvest application of melatonin positively affected the quality attributes of 'Angeleno' plums, including reduced chilling injury and improved the fruit's non-enzymatic and enzymatic antioxidant systems. Therefore, melatonin could be a valuable tool for maintaining fruit quality and reducing losses in the plum industry.

中文翻译:


采后褪黑激素处理通过增强酶抗氧化系统和内源性褪黑激素积累来降低“Angeleno”李子的寒冷损伤发生率



消费者特别重视李子,因为它们含有高水平的营养物质和生物活性化合物。冷藏是延长保质期的主要方法,但它会导致生理紊乱,例如寒冷伤害和水果质量下降。褪黑激素是一种环保工具,可减少水果和蔬菜的质量损失和寒冷伤害。'洛杉矶'李子用不同浓度的褪黑素 (0、0.1、0.3 和 0.5 mmol/L) 处理,在受控低温和低温下保存 60 d,然后在 20 °C 下保存 5 d。分析质量参数(呼吸速率、乙烯生成、失重、总可溶性固形物、可滴定酸度、颜色、硬度、蔗糖、葡萄糖、果糖和山梨糖醇)、冷害发生率、丙二醛、生物活性化合物(褪黑激素、总酚、花青素和总抗氧化活性)和抗氧化酶(过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶)。采后施用褪黑激素对 'Angeleno' 李子的品质属性产生了积极影响,包括减少寒冷伤害并改善了水果的非酶和酶抗氧化系统。因此,褪黑激素可能是保持水果质量和减少李子行业损失的宝贵工具。
更新日期:2024-12-08
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