Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia.
Curtin Horticulture Research Laboratory, School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth 6845, Western Australia, Australia.
Food Chem. 2018 Aug 1;256:71-76. doi: 10.1016/j.foodchem.2018.02.087. Epub 2018 Feb 16.
Fe, Mg and Mn are enzyme cofactors in terpenoids biosynthesis. Effects of pre-harvest spray of FeSO, MgSO and MnSO (0.2% and 0.3%) 30 d prior to harvest on the levels of terpenoids and phenolic compounds in ripe mango fruit were investigated. All treatments significantly increased lupeol in the peel compared to control and it was highest in pulp of 0.3% FeSO-treated fruit. Spray of each nutrient (0.3%) increased total carotenoids in the pulp. Mangiferin in pulp was significantly higher in the fruit treated with 0.2% FeSO, MgSO and MnSO compared to control and 0.3%. Concentrations of gallic, ferulic and caffeic acids in the peel and chlorogenic acid in pulp and peel were highest in fruit sprayed with 0.2% FeSO. In conclusion, pre-harvest spray of FeSO, MgSO and MnSO regulates concentrations of terpenoids and phenolic compounds in the pulp and peel of ripe mango fruit.
铁、镁和锰是萜类化合物生物合成中的酶辅因子。本研究调查了采前 30 天喷施 FeSO₄、MgSO₄ 和 MnSO₄（0.2%和 0.3%）对成熟芒果果实中萜类化合物和酚类化合物水平的影响。与对照相比，所有处理均显著增加了果皮中的羽扇醇，而 0.3%FeSO₄处理的果实中羽扇醇含量最高。每种养分（0.3%）的喷施均增加了果肉中的总类胡萝卜素。与对照和 0.3%相比，0.2%FeSO₄、MgSO₄ 和 MnSO₄处理的果实中果肉中的芒果苷含量显著更高。果皮中的没食子酸、阿魏酸和咖啡酸以及果肉和果皮中的绿原酸浓度在喷施 0.2%FeSO₄的果实中最高。综上所述，采前喷施 FeSO₄、MgSO₄ 和 MnSO₄可调节成熟芒果果实果肉和果皮中萜类化合物和酚类化合物的浓度。
