Jin Peng, Zhang Yu, Shan Timin, Huang Yuping, Xu Jia, Zheng Yonghua
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
J Agric Food Chem. 2015 Apr 15;63(14):3654-9. doi: 10.1021/acs.jafc.5b00605. Epub 2015 Apr 6.
The influence of low-temperature conditioning (LTC) treatment on chilling injury, glycine betaine content, and energy metabolism in loquat fruit at 1 °C storage was investigated. The results indicated that LTC treatment significantly reduced chilling injury index, ion leakage, and malondialdehyde content in loquat fruit. Betaine aldehyde hydrogenase (BADH) activity and endogenous glycine betaine (GB) content in loquats treated with LTC were significantly higher than those in control fruit. Moreover, LTC treatment induced activities of energy metabolism-associated enzymes, including H(+)-adenosine triphosphatase, Ca(2+)-adenosine triphosphatase, succinic dehydrogenase, and cytochrome c oxidase. LTC treatment triggered obviously higher levels of adenosine triphosphate (ATP) content and energy charge in loquat fruit. These results showed that LTC possibly alleviated chilling injury and enhanced chilling tolerance of loquat fruit by enhancing endogenous GB content and energy status.
研究了低温预处理（LTC）处理对1℃贮藏的枇杷果实冷害、甘氨酸甜菜碱含量和能量代谢的影响。结果表明，LTC处理显著降低了枇杷果实的冷害指数、离子渗漏和丙二醛含量。LTC处理的枇杷中甜菜碱醛脱氢酶（BADH）活性和内源性甘氨酸甜菜碱（GB）含量显著高于对照果实。此外，LTC处理诱导了能量代谢相关酶的活性，包括H(+)-三磷酸腺苷酶、Ca(2+)-三磷酸腺苷酶、琥珀酸脱氢酶和细胞色素c氧化酶。LTC处理使枇杷果实中的三磷酸腺苷（ATP）含量和能荷水平明显升高。这些结果表明，LTC可能通过提高内源性GB含量和能量状态来减轻枇杷果实的冷害并增强其耐冷性。
