Gao Hui, Kang LiNa, Liu Qing, Cheng Ni, Wang BiNi, Cao Wei
Department of Food Science and Engineering, Northwest University, Xi'an, 710069 People's Republic of China.
J Food Sci Technol. 2015 Jun;52(6):3394-401. doi: 10.1007/s13197-014-1402-y. Epub 2014 May 11.
This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1 °C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.
本研究旨在探讨24-表油菜素内酯（EBR）对茄子果实冷害诱导的果肉褐变发育过程中代谢的影响。将果实浸入含有10 μM EBR的溶液中10分钟，然后在1℃下储存15天。对照果实的冷害指数、失重、电解质渗漏和丙二醛（MDA）含量在储存期间增加。冷害提高了苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）和过氧化物酶（POD）的活性，这与茄子果实总酚含量的增加和果肉褐变相关。EBR处理对果肉褐变的抑制作用可能归因于保持细胞膜完整性、降低总酚含量以及降低PAL、PPO和POD的活性。这些结果表明，EBR可能抑制茄子果实在冷藏期间的冷害和果肉褐变。
