Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil.
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil.
Food Chem. 2020 Jul 1;317:126407. doi: 10.1016/j.foodchem.2020.126407. Epub 2020 Feb 17.
In this study, we compared the chemical composition of strawberry (Fragaria × ananassa) fruits that were ripened in vivo (attached to plant) to those ripened during postharvest storage. The effects of the application of abscisic acid (ABA) and sucrose on the postharvest ripening were also evaluated. The results suggested that the postharvest ripening process was dependent on the signal triggered by ABA and differed from in vivo ripening, resulting in fruits with altered chemical composition and firmness. The application of sucrose in unripe strawberries resulted in the induction of ripening, which is dependent on ABA and its derivatives. This induction was more pronounced during the first days of storage and associated with the application of mannitol rather than water, suggesting that mannitol negatively regulated the postharvest strawberry ripening. These results provide further insights into the role of ABA and sucrose in the regulation of postharvest ripening of strawberry.
在这项研究中，我们比较了活体（附着在植物上）成熟和采后贮藏过程中草莓（Fragaria ×ananassa）果实的化学成分。还评估了脱落酸（ABA）和蔗糖对采后成熟的影响。结果表明，采后成熟过程依赖于 ABA 触发的信号，与活体成熟不同，导致果实化学成分和硬度发生改变。在未成熟的草莓中应用蔗糖会导致成熟，这依赖于 ABA 及其衍生物。这种诱导在贮藏的最初几天更为明显，与甘露醇的应用有关，而不是水，这表明甘露醇负调控草莓的采后成熟。这些结果进一步揭示了 ABA 和蔗糖在调控草莓采后成熟中的作用。
