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作为扩大红色水果在收获后加工过程中的功能的活性成分,托芬和黑激素对水果的特异性作用
Alba Arabia1, Paula Muñoz1, Sergi Munné-Bosch1
1Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Barcelona, Spain; Research Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain.
黑色素和氨酸可以延长果的保质期. 黑色素有效地保持了水果的质量,而三甲则有效地保持了水果的质量.
科学领域:
- 农业科学 农业科学
- 植物生理学 植物生理学
- 收获后生物学 收获后生物学
背景情况:
- 在分销过程中保持水果质量是一项挑战,特别是对于易腐烂的产品.
- 果的短保质期需要有效的收获后处理.
研究的目的:
- 评估黑激素及其前体托,以延长红色水果收获后的保质期.
- 在收获后的应用中确定黑激素和基的特异性和可互换性.
主要方法:
- 在桃,树,草和蓝中应用黑激素和三.
- 在室温下储存,并评估质量属性.
- 测量内源性黑激素水平对托治疗的反应.
主要成果:
- 在所有测试的水果中,黑素有效地减少了腐烂,保持了坚硬性,并最大限度地减少了变黑和体重减轻.
- 托芬增加了草和蓝中的黑激素含量,延迟了这些水果的腐烂.
- 黑色素的好处归因于其抗衰老特性,而酸盐的作用是水果特异性的,部分由黑色素介导.
结论:
- 黑色氨酸是减少红色水果收获后损失的有力剂.
- 托显示出延长保质期的潜力,其影响受内源性黑激素水平的影响.
- 黑激素和氨酸都是有希望的活性成分,用于开发新的红色水果收获后配方.
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