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水果大小对的内部色的影响

Mengzhuo Zhang¹, Changsong Zhu¹, Qiting Na¹

¹School of Food Science and Engineering, Hainan University, Haikou, China.

Journal of food science

|February 3, 2025

概括

较大的由于增加的氧气压力和脂质过氧化而经历更快的色. 这与抗氧化酶活性和新陈代谢的改变有关,为减少收获后色提供了见解.

科学领域:

植物生理学植物生理学
收获后的生物学
生物化学生物化学

背景情况:

内部色是 (Ananas comosus L.) 收获后的一个常见问题.
果实大小对棕色化机制的影响还不太清楚.

研究的目的:

为了研究果果大小对内部色的影响.
阐明潜在的物理和生化机制,包括基因表达.

主要方法:

对不同大小的果 (1公斤与2.5公斤) 的比较分析.
评估物理和生化参数:棕色化,脂质过氧化,呼吸,活性氧物种 (ROS),抗氧化能力和酶活性.
使用RNA测序 (RNA-seq) 和实时定量PCR (RT-qPCR) 的基因表达分析.

主要成果:

大的表现出加速衰老,增加了膜脂质过氧化,更高的呼吸率,以及更大的反应性氧物种 (ROS) 和甲 (MDA) 积累.
在较大的水果中观察到抗氧化能力降低 (酸,酸甲酸过氧化酶,催化酶,超氧化脱氧化酶) 和多氧化酶,过氧化酶,氨酸氨酸酶和脂氧化酶等酶的活性升高.
基因实体学分析表明氧化还原酶和谷氨代谢的丰富,具有加速的AsA-GSH循环. 在大水果中,RT-qPCR证实了关键抗氧化基因 (AcAPX,AcCAT,AcSOD) 的下调和与色相关的基因 (AcPPO,AcLOX) 的上调.

结论:

水果大小显著影响收获后的棕色,较大的水果由于氧化应激增加和膜损伤更容易受到影响.
改变的抗氧化剂防御系统和代谢途径,特别是AsA-GSH循环,有助于加速棕色的大.
了解这些取决于大小的机制为开发分子策略提供了基础,以减轻松apples的收获后棕色化.

关键词:

在RNA-seqq.这就是ROSOS ROS.果实大小果实大小果实大小内部的棕色变化松apple 松apple 松apple 松apple 松apple 松apple

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