Shi Jiangli, Gao Huifang, Wang Sa, Wu Wenjiang, Tong Ruiran, Wang Sen, Li Ming, Jian Zaihai, Wan Ran, Hu Qingxia, Zheng Xianbo, Chen Yanhui
College of Horticulture, Henan Agricultural University, Zhengzhou, China.
Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China.
Front Nutr. 2022 May 19;9:828946. doi: 10.3389/fnut.2022.828946. eCollection 2022.
Arginine is a natural preservative; however, its effects on the storage of different cultivars of pomegranates have not been investigated extensively. Therefore, the fruit quality of soft-seed Tunisia and hard-seed Yudazi pomegranates was investigated after treatment with arginine at four concentrations during cold storage for 80 days. Pomegranates treated with 1.0 mM arginine exhibited a relatively lower loss of vitamin C, soluble solid, total phenol, and anthocyanin contents in arils, together with a better fruit appearance. Combined with principal component analysis (PCA), the storage life of fruits treated with 1.0 mM arginine showed a higher correlation with antioxidant enzyme activity (e.g., superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT)) during the first 40 days of cold storage, whereas after 40 days of cold storage, storage life was more dependent on the integrity of the cell membrane affected by malondialdehyde (MDA) content, electrolyte leakage (EL), and hydrogen peroxide (HO) accumulation. Arginine treatment contributed significantly to the appearance and inner quality of the hard-seed pomegranate cv. Yudazi fruit during cold storage compared to those of soft-seed Tunisia. Taken together, arginine application combined with cold storage enhanced the nutraceutical properties and marketability of pomegranate fruits.
精氨酸是一种天然防腐剂；然而，其对不同品种石榴贮藏的影响尚未得到广泛研究。因此，研究了在冷藏80天期间用四种浓度的精氨酸处理后软籽突尼斯石榴和硬籽豫大籽石榴的果实品质。用1.0 mM精氨酸处理的石榴在种仁中的维生素C、可溶性固形物、总酚和花青素含量损失相对较低，果实外观也更好。结合主成分分析（PCA），在冷藏的前40天，用1.0 mM精氨酸处理的果实的贮藏寿命与抗氧化酶活性（如超氧化物歧化酶（SOD）、抗坏血酸过氧化物酶（APX）和过氧化氢酶（CAT））具有较高的相关性，而在冷藏40天后，贮藏寿命更依赖于受丙二醛（MDA）含量、电解质渗漏（EL）和过氧化氢（H₂O₂）积累影响的细胞膜完整性。与软籽突尼斯石榴相比，精氨酸处理对硬籽石榴品种豫大籽果实冷藏期间的外观和内在品质有显著贡献。综上所述，精氨酸处理结合冷藏提高了石榴果实的营养特性和市场适销性。
