School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, Australia.
Curtin Health Innovation Research Institute, Faculty of Science and Engineering, Curtin University, Perth, Australia.
J Sci Food Agric. 2019 Jun;99(8):3740-3751. doi: 10.1002/jsfa.9628. Epub 2019 Mar 29.
There is a demand for feasible methodologies that can increase/maintain the levels of health-promoting phytochemicals in horticultural produce, due to strong evidence that these compounds can reduce risk of chronic diseases. Mango (Mangifera indica L.), ranks fifth among the most cultivated fruit crops in the world, is naturally rich in phytochemicals such as lupeol, mangiferin and phenolic acids (e.g. gallic acid, chlorogenic acid and vanillic acid). Yet, there is still much scope for up-regulating the levels of these compounds in mango fruit through manipulation of different preharvest and postharvest practices that affect their biosynthesis and degradation. The process of ripening, harvest maturity, physical and chemical elicitor treatments such as low temperature stress, methyl jasmonate (MeJA), salicylic acid (SA) and nitric oxide (NO) and the availability of enzyme cofactors (Mg , Mn and Fe ) required in terpenoid biosynthesis were identified as potential determinants of the concentration of health-promoting compounds in mango fruit. The effectiveness of these preharvest and postharvest approaches in regulating the levels of lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit will be discussed. In general spray application of 0.2% iron(II) sulphate (FeSO ) 30 days before harvest, harvest at sprung stage, storage of mature green fruit at 5 °C for 12 days prior to ripening, fumigation of mature green fruit with 10 mol L and/or 10 mol L MeJA for 24 h or 20 and/or 40 µL L NO for 2 h upregulate the levels of lupeol, mangiferin and phenolic acids in pulp and peel of ripe mango fruit. © 2019 Society of Chemical Industry.
由于有强有力的证据表明这些化合物可以降低慢性病的风险，因此人们需要可行的方法来提高/维持园艺产品中促进健康的植物化学物质的水平。芒果（Mangifera indica L.）是世界上第五大种植的水果作物，其天然富含植物化学物质，如羽扇醇、芒果苷和酚酸（如没食子酸、绿原酸和香草酸）。然而，通过操纵不同的采前和采后措施来调节芒果果实中这些化合物的水平仍有很大的空间，这些措施会影响它们的生物合成和降解。成熟过程、收获成熟度、物理和化学激发剂处理（如低温胁迫、茉莉酸甲酯（MeJA）、水杨酸（SA）和一氧化氮（NO））以及萜烯生物合成所需的酶辅助因子（Mg、Mn 和 Fe）的可用性被确定为影响芒果果实中促进健康化合物浓度的潜在决定因素。将讨论这些采前和采后方法在调节芒果果肉和果皮中羽扇醇、芒果苷和酚酸水平的有效性。一般来说，在收获前 30 天喷洒 0.2%的硫酸亚铁（FeSO 30 天），在弹簧阶段收获，在成熟绿果期将果实在 5°C 下贮藏 12 天，然后进行成熟绿果的熏蒸处理用 10 摩尔·升-1 和/或 10 摩尔·升-1 MeJA 处理 24 小时或 20 和/或 40 微升·升-1 NO 处理 2 小时，可提高成熟芒果果实中果肉和果皮中羽扇醇、芒果苷和酚酸的水平。© 2019 化学工业协会。
