Carrión-Antolí Alberto, Martínez-Romero Domingo, Guillén Fabián, Zapata Pedro J, Serrano María, Valero Daniel
Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain.
Department of Applied Biology, University Miguel Hernández, Orihuela, Spain.
Front Plant Sci. 2022 Apr 11;13:863467. doi: 10.3389/fpls.2022.863467. eCollection 2022.
Melatonin has been reported to have an important role in fruit ripening, although the effect of pre-harvest melatonin treatment on sweet cherry quality properties during storage is still unknown. In the present experiments, the effects of melatonin (0.1, 0.3, and 0.5 Mm) by foliar spray treatments of 'Prime Giant' and 'Sweet Heart' sweet cherry trees on fruit quality traits and antioxidants systems during storage was evaluated. Results showed that these treatments reduced weight losses during storage, as well as losses in firmness and titratable acidity. In addition, changes in fruit colour and total soluble solid content were also delayed in fruit from melatonin treated trees with respect to controls. Moreover, in general, total phenolic and anthocyanin concentrations were higher in fruit from treated trees than in those from control ones, either at harvest or during the whole storage period. Finally, the activity of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase was also enhanced as a consequence of melatonin treatment. Overall results show that pre-harvest melatonin treatment delayed the post-harvest ripening process of sweet cherry fruit, leading to maintenance of their quality properties in optimum levels for consumption 2 weeks more with respect to fruit from control trees. Antioxidant systems, both enzymatic and non-enzymatic ones, were also enhanced by melatonin treatments, which would account for the delay on fruit post-harvest ripening process and fruit quality maintenance during storage.
据报道，褪黑素在果实成熟过程中发挥着重要作用，尽管采前褪黑素处理对甜樱桃贮藏期间品质特性的影响尚不清楚。在本实验中，通过对“Prime Giant”和“甜心”甜樱桃树进行叶面喷施褪黑素（0.1、0.3和0.5 mM）处理，评估了其对贮藏期间果实品质性状和抗氧化系统的影响。结果表明，这些处理减少了贮藏期间的重量损失，以及硬度和可滴定酸度的损失。此外，与对照相比，褪黑素处理树的果实颜色变化和总可溶性固形物含量变化也有所延迟。此外，总体而言，无论是在收获时还是在整个贮藏期间，处理树果实中的总酚和花青素浓度均高于对照树果实。最后，褪黑素处理还增强了抗氧化酶过氧化氢酶、抗坏血酸过氧化物酶和过氧化物酶的活性。总体结果表明，采前褪黑素处理延缓了甜樱桃果实的采后成熟过程，使其品质特性相对于对照树果实能在最佳食用水平维持多2周。褪黑素处理还增强了抗氧化系统，包括酶促和非酶促系统，这可以解释果实采后成熟过程的延迟和贮藏期间果实品质的维持。
