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外源性黑激素通过调节生化属性和基因表达来延迟冷期间的利奇的氧化色

Kilchira A Marak¹, Hidayatullah Mir², Mohammed Wasim Siddiqui³

¹Department of Horticulture (Fruit and Fruit Technology), Bihar Agricultural University, Bhagalpur, Bihar, India.

Frontiers in plant science

|June 21, 2024

概括

收获后的黑激素应用显著改善了果的质量,并延长了保质期. 0.5毫米度在保存营养价值,颜色和新鲜度最有效,长达30天.

科学领域:

园艺科学园艺科学
植物生理学植物生理学
食品科学食品科学食品科学

背景情况:

收获的利奇水果遭受氧化损伤,导致营养质量降低和周皮变色,影响营销能力.
收获后的处理对于保持利奇水果的质量和在储存期间延长保质期至关重要.

研究的目的:

调查收获后黑激素的应用对利奇水果的质量和冷藏后的保质期的影响.
为了确定美拉托尼的最佳度,以保持利奇水果的特征.

主要方法:

利奇果被用不同度的黑激素 (0.1,0.25,0.5毫米) 处理,并存储在寒冷的条件下.
评估的水果质量参数包括减肥,腐烂,色,总溶性固体 (TSS),酸度,糖, Askorbic 酸,安托素,和抗氧化活性.
评估了多氧化酶 (PPO) 和过氧化酶 (POD) 的酶活性,以及与色相关的基因表达 (LcPPO,LcPOD,Laccase) 和酸盐生物合成基因 (LcUFGT,LcDFR).

主要成果:

在所有测试度下应用 Melatonin 对水果质量和保质期产生了积极影响.
0.5毫米拉托尼治疗导致了最小的体重减轻,和周围肌肉变色.
这种度还维持了较高水平的TSS,酸性,糖,甲酸,素,和抗氧化活性,同时抑制了PPO和POD活性和与色相关的基因表达.
黑色素治疗增强了对抗生素生物合成基因的表达,并保持了水果的新鲜度长达30天.

结论:

收获后的黑激素应用,特别是0.5毫米的黑激素,是一种有效的策略,可以在冷藏期间保持果的质量,营养价值和视觉吸引力.
黑素的抗氧化特性及其调节基因表达的能力有助于延长果的保质期和消费者接受.

关键词:

在中国,中国 (Litchi chinensis) 是一种.生物化学属性生物化学属性储存冷藏室的冷藏室是一个冷库.基因表达的基因表达方式黑激素是什么意思黑激素是什么意思周围的棕色化周围的棕色化保质期货架使用寿命

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