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丝素蛋白通过增强冷藏期间的抗氧化能力延缓采后香蕉果实的冷害

Fibroin Delays Chilling Injury of Postharvest Banana Fruit via Enhanced Antioxidant Capability during Cold Storage.

作者信息

Liu Juan, Li Fengjun, Liang Lei, Jiang Yueming, Chen Junjia

机构信息

Guangdong Key Lab of Sugarcane Improvement & Biorefinery, Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute), Guangdong Academy of Sciences, Guangzhou 510316, China.

Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.

出版信息

Metabolites. 2019 Jul 23;9(7):152. doi: 10.3390/metabo9070152.

DOI:10.3390/metabo9070152
PMID:31340556
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6680957/
Abstract

storage Banana fruit after harvest is susceptible to chilling injury, which is featured by peel browning during cold, and it easily loses its nutrition and economic values. This study investigated the role of fibroin treatment in delaying peel browning in association with the antioxidant capability of postharvest banana fruit during cold storage. Compared to the control fruit, fibroin-treated fruit contained higher amounts of Pro and Cys during overall storage as well as higher glutathione (GSH) during the middle of storage. Conversely, fibroin-treated fruit exhibited a lower peel browning index and reactive oxygen species (ROS) level during overall storage as well as lower contents of hexadecanoic acid and octadecanoic acid by the end of storage compared to control fruit. In addition, fibroin-treated banana fruit showed higher activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) in relation to upregulation , and as well as peroxiredoxins ( and ) during the middle of storage. These results highlighted the role of fibroin treatment in reducing peel browning by enhancing the antioxidant capability of harvested banana fruit during cold storage.

摘要

香蕉果实采后易受冷害，其特征是在低温下果皮褐变，且容易丧失营养和经济价值。本研究探讨了丝素处理在延缓冷藏期间采后香蕉果实果皮褐变中的作用及其与抗氧化能力的关系。与对照果实相比，丝素处理的果实在整个贮藏期间含有较高含量的脯氨酸（Pro）和半胱氨酸（Cys），在贮藏中期含有较高的谷胱甘肽（GSH）。相反，与对照果实相比，丝素处理的果实在整个贮藏期间果皮褐变指数和活性氧（ROS）水平较低，在贮藏末期十六烷酸和十八烷酸含量较低。此外，丝素处理的香蕉果实在贮藏中期超氧化物歧化酶（SOD）和抗坏血酸过氧化物酶（APX）活性较高，同时过氧化物酶（PrxQ和PrxⅡE）上调。这些结果突出了丝素处理通过增强冷藏期间采后香蕉果实的抗氧化能力来减少果皮褐变的作用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/44c206019bea/metabolites-09-00152-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/5780c8c6f77e/metabolites-09-00152-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/4e523d0b4649/metabolites-09-00152-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/7dbae331fe91/metabolites-09-00152-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/80c1c2474c0a/metabolites-09-00152-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/04a388b22e7f/metabolites-09-00152-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/ca6bf54ce482/metabolites-09-00152-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/44c206019bea/metabolites-09-00152-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/5780c8c6f77e/metabolites-09-00152-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/4e523d0b4649/metabolites-09-00152-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/7dbae331fe91/metabolites-09-00152-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/80c1c2474c0a/metabolites-09-00152-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/04a388b22e7f/metabolites-09-00152-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/ca6bf54ce482/metabolites-09-00152-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ca1c/6680957/44c206019bea/metabolites-09-00152-g007.jpg

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