硫化通过调节能量和糖代谢来缓解果的色
Zhaoyin Gao1, Kunkun Zhao1, Zhengke Zhang2
1Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China.
Frontiers in plant science
|September 18, 2024
概括
外源硫化 (H2S) 处理有效地延迟了收获后的李奇皮卡帕棕色化. 这通过增强能量供应和糖代谢来保持水果质量,延长保质期.
科学领域:
- 园艺科学 园艺科学
- 植物生理学 植物生理学
- 生物化学 生物化学
背景情况:
- 收获后的利奇水果的质量受到周围皮棕色的显著限制.
- 硫化 (H2S) 是一种生物活性分子,具有调节植物生理过程的潜力.
研究的目的:
- 为了研究外源H2S对收获后litchi pericarp色的影响.
- 阐明H2S介导的色抑制背后的生理机制.
主要方法:
- 外源的H2S处理应用于收获后的利奇果.
- 评估了周围肌的色,细胞膜的完整性和能量代谢.
- 测量了与能量和糖代谢有关的酶活性 (H+-ATPase,Ca2+-ATPase,CCO,SDH,SPS,SS,AI,NI) 和基因表达.
主要成果:
- H2S治疗显著延迟了litchi pericarp棕色化,并减少了细胞膜损伤.
- H2S增加了能量代谢中的关键酶 (H+-ATPase,Ca2+-ATPase,CCO,SDH) 和相关基因表达的活性.
- 通过调节SPS,SS,AI和NI活动,H2S提高了糖分 (果糖,葡萄糖,糖糖) 和促进了糖糖合成.
结论:
- 外源H2S增强了利奇水果的能量供应和抗氧化能力.
- H2S调节能量和糖代谢,有效地抑制色和衰老.
- 处理H2S提供了一个有前途的策略,以保持利奇水果的质量和延长保质期.
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