Effects of burdock oligosaccharide preventing membrane lipid peroxidation in postharvest blueberry fruit

The aim of this study was to evaluate the influence of burdock fructooligosaccharide (BFO) treatment on postharvest blueberries, specifically focusing on the influence of membrane lipid metabolism on overall quality. Our findings revealed that BFO treatment effectively suppressed decay index and preserved firmness in blueberry fruit. At the same time, BFO treatment effectively mitigated the production of H₂O₂ and malondialdehyde (MDA), while reinforcing the activities of antioxidant enzymes and enhancing the expression level. Moreover, BFO treatment preserved high amounts of unsaturated fatty acids while suppressing the gene expression and enzyme activity of phospholipase D (PLD), lipase, and lipoxygenase (LOX). In summary, the application of BFO effectively retards the metabolism of membrane lipids and preserves the integrity of cell membranes, thereby delaying blueberry senescence.