College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, China.
College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, China.
Food Chem. 2022 Dec 15;397:133788. doi: 10.1016/j.foodchem.2022.133788. Epub 2022 Jul 27.
This study investigated the effects of exogenous salicylic acid (SA) treatment (0, control; 3 mmol L) on the antioxidant and hormone levels of winter jujube during shelf life (20 d) at 4 °C. The results showed that 3 mmol L SA treatment preferably maintained firmness, color, titratable acidity, and total soluble solids, and effectively reduced the respiratory intensity and TSS/TA value (13.08%) of the fruit. Compared with the control group, the SA group had a higher content of sucrose (14.03%) and malic acid (29.13%). Meanwhile, SA reduced the accumulation of HO (27.73%) and O (45.44%) by enhancing the activity of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, ascorbate peroxidase) and the content of antioxidant substances (ascorbic acid, total phenols, total flavonoids, and glutathione) in the fruit. In addition, 3 mmol L SA treatment led to higher levels of endogenous abscisic acid (18.49%) and SA (20.47%) in fruit, and lower concentration of jasmonic acid (42.68%), but had a weak effect on indole acetic acid levels.
本研究探讨了外源水杨酸（SA）处理（0，对照；3mmol/L）对 4°C 货架期（20 天）冬枣抗氧化和激素水平的影响。结果表明，3mmol/L SA 处理能较好地保持果实硬度、色泽、可滴定酸和总可溶性固形物，有效降低果实呼吸强度和 TSS/TA 值（13.08%）。与对照组相比，SA 组蔗糖（14.03%）和苹果酸（29.13%）含量较高。同时，SA 通过提高抗氧化酶（超氧化物歧化酶、过氧化物酶、过氧化氢酶、抗坏血酸过氧化物酶）活性和抗氧化物质（抗坏血酸、总酚、总黄酮、谷胱甘肽）含量，降低了果实中 HO（27.73%）和 O（45.44%）的积累。此外，3mmol/L SA 处理使果实中内源脱落酸（18.49%）和 SA（20.47%）水平升高，茉莉酸（42.68%）浓度降低，但对吲哚乙酸水平影响较弱。
