College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2020 Mar 30;309:125726. doi: 10.1016/j.foodchem.2019.125726. Epub 2019 Oct 21.
In our present study, we aimed to explore the effects of hot air and UV-C on anthocyanins and the interaction among anthocyanin, sucrose and organic acids in peaches during postharvest storage. Peaches were treated with hot air or UV-C and stored at 1 °C for 35 days. The results showed that both treatments significantly enhanced the accumulation of anthocyanins and suppressed the degradation of sucrose, citric and malic acids. An in vitro test verified that sucrose, citric and malic acid penetrated the tissue and then induced the biosynthesis of anthocyanins by up regulating anthocyanin-related enzymes. In addition, hot air and UV-C directly enhanced the activities and gene expression of related enzymes to promote the accumulation of anthocyanins. PAL, ANS and UFGT played crucial roles in the biosynthesis of anthocyanins in peach fruit after harvest, and these three enzymes can be stimulated by HA, UV-C, sucrose, citric and malic acid.
在本研究中，我们旨在探讨热空气和 UV-C 处理对桃果实采后贮藏过程中花色苷和花色苷、蔗糖和有机酸之间相互作用的影响。将桃分别用热空气或 UV-C 处理，然后在 1°C 下贮藏 35 天。结果表明，两种处理均显著促进了花色苷的积累，并抑制了蔗糖、柠檬酸和苹果酸的降解。体外试验验证了蔗糖、柠檬酸和苹果酸渗透到组织中，然后通过上调花色苷相关酶的活性来诱导花色苷的生物合成。此外，热空气和 UV-C 直接增强了相关酶的活性和基因表达，促进了花色苷的积累。PAL、ANS 和 UFGT 在桃果实采后花色苷的生物合成中起着关键作用，这三种酶均可被 HA、UV-C、蔗糖、柠檬酸和苹果酸刺激。
