School of Food Science and Engineering, Hainan University, Haikou 570228, China.
School of Horticulture, Hainan University, Haikou 570228, China.
Food Chem. 2022 Dec 15;397:133836. doi: 10.1016/j.foodchem.2022.133836. Epub 2022 Aug 1.
Exogenous melatonin confers the chilling tolerance of banana fruit by promoting reactive oxygen species (ROS) scavenging system and inducing the unsaturated fatty acid synthesis. The results showed that melatonin treatment increased the contents of phospholipids, promoted the ROS scavenging enzyme, and restrained the activities of lipoxygenase (LOX), and thus reduced the lipid peroxidation of banana peel. In addition, melatonin treatment increased the flavonoids and proline contents, which was conducive to antioxidant capacity. Interestingly, the enhanced antioxidant capacity is conducive to the stability of unsaturated fatty acids and reduce the enzymatic browning reaction. Moreover, melatonin treatment induced the expression of omega-3/6 fatty acid desaturase and triggered the fatty acid metabolism activity, by which maintained higher contents of unsaturated fatty acid in banana peel. Moreover, melatonin treatment stimulated the accumulation of fatty acids in banana peel, and was involved in alleviating fruit chilling injury.
外源褪黑素通过促进活性氧（ROS）清除系统和诱导不饱和脂肪酸合成来赋予香蕉果实的耐冷性。结果表明，褪黑素处理增加了磷脂的含量，促进了 ROS 清除酶的活性，抑制了脂氧合酶（LOX）的活性，从而减少了香蕉皮的脂质过氧化。此外，褪黑素处理增加了类黄酮和脯氨酸的含量，有利于抗氧化能力。有趣的是，增强的抗氧化能力有助于不饱和脂肪酸的稳定性并减少酶促褐变反应。此外，褪黑素处理诱导了ω-3/6 脂肪酸去饱和酶的表达，并触发了脂肪酸代谢活性，从而维持了香蕉皮中更高含量的不饱和脂肪酸。此外，褪黑素处理刺激了香蕉皮中脂肪酸的积累，并参与缓解果实冷害。
