黑色素治疗通过调节哈米瓜收获后碳水化合物代谢,延迟了水果的软化
Yue Wang1, Guang Liu2, Weida Zhang1
1College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang, 832000, China.
Plant physiology and biochemistry : PPB
|December 11, 2024
概括
黑色素 (MT) 治疗显著延迟了哈米瓜果的软化,并通过调节碳水化合物代谢来提高质量. 这通过保持细胞壁的完整性和调整糖分水平来延长保质期.
科学领域:
- 植物生理学 植物生理学
- 收获后生物学 收获后生物学
- 生物化学 生物化学
背景情况:
- 众所周知,黑素 (MT) 可以提高水果的质量.
- 了解MT对哈米瓜收获后的影响对于质量保存至关重要.
研究的目的:
- 调查黑激素治疗在储存期间对哈米西瓜水果质量的疗效.
- 阐明黑激素,碳水化合物代谢和水果软化之间的关系.
主要方法:
- 用0.5mmol L-1 黑激素 (MT) 给收获的哈米瓜.
- 分析碳水化合物代谢,包括糖含量和酶活性.
- 对水果软化,细胞壁多糖降解和基因表达的评估.
主要成果:
- MT处理延迟了水果的软化,并保持了总可溶性固体/可定位酸的比率.
- 抑制了细胞壁中的多糖降解,并保持了细胞壁的完整性.
- 增加了粉,糖和醇含量,改变了关键碳水化合物代谢酶和基因表达的活性.
结论:
- 黑色素通过调节碳水化合物代谢,有效地减缓了哈米瓜中的水果软化.
- MT治疗可以延长Hami西瓜的保质期.
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