College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Molecules. 2020 Mar 16;25(6):1346. doi: 10.3390/molecules25061346.
Abscisic acid (ABA) is a phytohormone which is involved in the regulation of tomato ripening. In this research, the effects of exogenous ABA on the bioactive components and antioxidant capacity of the tomato during postharvest ripening were evaluated. Mature green cherry tomatoes were infiltrated with either ABA (1.0 mM) or deionized water (control) and stored in the dark for 15 days at 20 °C with 90% relative humidity. Fruit colour, firmness, total phenolic and flavonoid contents, phenolic compounds, lycopene, ascorbic acid, enzymatic activities, and antioxidant capacity, as well as the expression of major genes related to phenolic compounds, were periodically monitored. The results revealed that exogenous ABA accelerated the accumulations of total phenolic and flavonoid contents; mostly increased the contents of detected phenolic compounds; enhanced FRAP and DPPH activity; and promoted the activities of PAL, POD, PPO, CAT, and APX during tomato ripening. Meanwhile, the expressions of the major genes (, , , , , and ) involved in the phenylpropanoid pathway were up-regulated (1.13- to 26.95-fold) in the tomato during the first seven days after treatment. These findings indicated that ABA promoted the accumulation of bioactive components and the antioxidant capacity via the regulation of gene expression during tomato ripening.
脱落酸（ABA）是一种参与番茄成熟调控的植物激素。本研究评估了外源 ABA 对采后成熟过程中番茄生物活性成分和抗氧化能力的影响。将成熟的绿樱桃番茄用 ABA（1.0 mM）或去离子水（对照）浸润，然后在 20°C、相对湿度为 90%的黑暗条件下贮藏 15 天。定期监测果实颜色、硬度、总酚和类黄酮含量、酚类化合物、番茄红素、抗坏血酸、酶活性和抗氧化能力，以及与酚类化合物相关的主要基因的表达。结果表明，外源 ABA 加速了总酚和类黄酮含量的积累；大多增加了检测到的酚类化合物的含量；增强了 FRAP 和 DPPH 活性；并促进了 PAL、POD、PPO、CAT 和 APX 在番茄成熟过程中的活性。同时，在处理后前七天，参与苯丙烷途径的主要基因（、、、、、和）的表达上调（1.13-26.95 倍）。这些发现表明，ABA 通过调节基因表达促进了番茄成熟过程中生物活性成分的积累和抗氧化能力的提高。
