摩林处理延迟了收获后果果的成熟和衰老
Lihong Guo1, Kaiqi Liang1, Xiaochun Huang1
1School of Food Science and Engineering, Foshan University, Foshan 528200, China.
Foods (Basel, Switzerland)
|January 17, 2024
概括
摩林处理有效地延迟了果的成熟和衰老. 0.01%的莫林应用通过调节抗氧化酶和降低乙烯生物合成基因来保持水果质量.
科学领域:
- 园艺科学 园艺科学
- 植物生理学 植物生理学
- 食品保存 食品的保存方法
背景情况:
- 在储存期间,由于成熟和衰老,果果的质量迅速下降.
- 自然化合物被探索,因为它们有可能延长水果的保质期.
研究的目的:
- 调查果果在储存期间对果水果质量进行摩林处理的影响.
- 探索莫林对抗氧化酶活性,细胞壁退化和与成熟和衰老相关的基因表达的影响.
主要方法:
- 果果实被处理了0.005%和0.01%的莫林,并在环境条件下储存.
- 分析了质量指数,酶活性 (SOD,CAT,POD,PG,PL) 和基因表达 (乙烯生物合成和信号通路).
主要成果:
- 0.01% morin 治疗延迟了水果的软化和黄化,保持了营养质量.
- 与对照组相比,处理过的水果中维生素C含量增加,而可溶性糖和胡卜素含量减少.
- 莫林增强了抗氧化酶活性 (SOD,CAT,POD) 并减少了细胞壁降解酶 (PG,PL).
- 莫林降低了乙烯生物合成和信号基因的调节,与软化,胡卜素合成和糖糖代谢基因的变化相关.
结论:
- 摩林处理,特别是0.01%的摩林处理,有效地延迟了果的成熟和衰老.
- 这种保存效应是通过调节抗氧化防御和与乙烯相关的基因表达来实现的.
- 莫林作为延长果的保质期和保持果水果质量的天然剂显示出承诺.
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