Ruan Jiazhao, Li Mengya, Jin Haihong, Sun Lina, Zhu Yun, Xu Maojun, Dong Jufang
Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medical Plants, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou 310036, China.
Hangzhou Key Laboratory for Safety of Agricultural Products, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou 310036, China.
Food Chem. 2015 Feb 15;169:417-23. doi: 10.1016/j.foodchem.2014.08.014. Epub 2014 Aug 13.
Effects of UV-B radiation on chilling injury, ripening and endogenous nitric oxide (NO) levels in mango fruit were evaluated. Chilling injury index, ion leakage, and malondialdehyde (MDA) content of the fruit pretreated with 5kJm(-2) UV-B for 4h were significantly lower than those of the control during fruit ripening at ambient temperature following cold storage at 6°C for 10days. Fruit firmness of the mangoes irradiated with UV-B was significantly higher than the control during the ripening period. Endogenous NO levels of the UV-B-irradiated fruit were rapidly increased after UV-B treatment. Pre-treatment of mangoes with the NO specific scavenger, not only abolished UV-B-triggered NO accumulation, but also suppressed the UV-B-reduced chilling injury, oxidative damage, and ripening delay of the fruit. Together, the results suggest that UV-B treatment may enhance chilling tolerance and delay fruit ripening of mangoes by triggering endogenous NO generation in the fruit.
评估了UV-B辐射对芒果果实冷害、成熟及内源性一氧化氮（NO）水平的影响。在6°C冷藏10天后于室温下成熟期间，用5kJm(-2) UV-B处理4小时的果实，其冷害指数、离子渗漏及丙二醛（MDA）含量显著低于对照。在成熟期间，经UV-B辐照的芒果果实硬度显著高于对照。UV-B辐照果实的内源性NO水平在UV-B处理后迅速升高。用NO特异性清除剂预处理芒果，不仅消除了UV-B引发的NO积累，还抑制了UV-B减轻的果实冷害、氧化损伤及成熟延迟。这些结果共同表明，UV-B处理可能通过触发果实内源性NO生成来增强芒果的耐冷性并延迟果实成熟。
