CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Bologna, Italy.
CRIOF - Department of Agricultural Sciences, University of Bologna, Bologna, Italy.
J Sci Food Agric. 2019 Jul;99(9):4235-4241. doi: 10.1002/jsfa.9654. Epub 2019 Mar 19.
The antimicrobial activity of allyl-isothiocyanate (AITC) on plant pathogens is well known and has already been demonstrated in the strawberry with respect to Botritis cinerea fungal infection using postharvest biofumigation. In the present study, vapours of 0.08 mg L of Brassica meal-derived AITC were applied to strawberry to assess its effect on fruit nutraceutical and biochemical parameters after 2 days of storage at 20 °C and 90% relative humidity.
Allyl-isothiocyanate showed no detrimental effect on final strawberry quality, anti-oxidant properties or ascorbic acid content. By contrast, an increased amount of asparagine and a higher ascorbate and glutathione redox potential were registered in the fruit soon after treatment. A reversible glutathione depletion action of AITC was also observed. Finally, total AITC residues in treated strawberry were quantified and a relatively high amount of AITC-adducts was found in fruit tissues.
The findings of the present study not only confirm the high potentiality of biofumigation with respect to extending the shelf-life of fruit, but also provide some insight regarding the mechanisms of action of AITC at the cellular level as a possible elicitor of fruit protective responses. Nevertheless, the nature of the AITC-adducts formed in fruit tissues needs further attention to enable a health and safety assessment of the final fruit. © 2019 Society of Chemical Industry.
烯丙基异硫氰酸酯（AITC）对植物病原体的抗菌活性是众所周知的，并且已经在草莓中针对 Botritis cinerea 真菌感染通过采后生物熏蒸得到了证实。在本研究中，将 0.08mg/L 的源自 Brassica 粉的 AITC 蒸气应用于草莓，以评估其在 20°C 和 90%相对湿度下储存 2 天后对水果营养和生化参数的影响。
AITC 对最终草莓的质量、抗氧化特性或抗坏血酸含量没有不利影响。相反，在处理后不久，水果中的天门冬酰胺含量增加，抗坏血酸和谷胱甘肽氧化还原电势更高。还观察到 AITC 的可逆谷胱甘肽耗竭作用。最后，对处理过的草莓中的总 AITC 残留进行了定量，并在水果组织中发现了相对大量的 AITC 加合物。
本研究的结果不仅证实了生物熏蒸在延长水果货架期方面的巨大潜力，而且还提供了有关 AITC 在细胞水平上作为水果保护反应的可能诱导剂的作用机制的一些见解。然而，需要进一步关注水果组织中形成的 AITC 加合物的性质，以对最终水果进行健康和安全评估。 © 2019 化学工业协会。
