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石榴冷害防治再探讨:采前和采后因素、作用方式及相关技术

Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved.

作者信息

Maghoumi Mahshad, Amodio Maria Luisa, Cisneros-Zevallos Luis, Colelli Giancarlo

机构信息

Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy.

Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA.

出版信息

Foods. 2023 Mar 29;12(7):1462. doi: 10.3390/foods12071462.

DOI:10.3390/foods12071462
PMID:37048282
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10093716/
Abstract

The storage life of pomegranate fruit ( L.) is limited by decay, chilling injury, weight loss, and husk scald. In particular, chilling injury (CI) limits pomegranate long-term storage at chilling temperatures. CI manifests as skin browning that expands randomly with surface spots, albedo brown discoloration, and changes in aril colors from red to brown discoloration during handling or storage (6-8 weeks) at <5-7 °C. Since CI symptoms affect external and internal appearance, it significantly reduces pomegranate fruit marketability. Several postharvest treatments have been proposed to prevent CI, including atmospheric modifications (MA), heat treatments (HT), coatings, use of polyamines (PAs), salicylic acid (SA), jasmonates (JA), melatonin and glycine betaine (GB), among others. There is no complete understanding of the etiology and biochemistry of CI, however, a hypothetical model proposed herein indicates that oxidative stress plays a key role, which alters cell membrane functionality and integrity and alters protein/enzyme biosynthesis associated with chilling injury symptoms. This review discusses the hypothesized mechanism of CI based on recent research, its association to postharvest treatments, and their possible targets. It also indicates that the proposed mode of action model can be used to combine treatments in a hurdle synergistic or additive approach or as the basis for novel technological developments.

摘要

石榴果实的贮藏寿命受到腐烂、冷害、失重和果壳烫伤的限制。特别是,冷害限制了石榴在低温下的长期贮藏。冷害表现为果皮褐变,在<5-7°C的处理或贮藏(6-8周)期间,褐变随表面斑点随机扩展,内果皮褐变,以及籽实颜色从红色变为褐色。由于冷害症状影响果实的外观和内在品质,它显著降低了石榴果实的市场价值。已经提出了几种采后处理方法来预防冷害,包括气调处理(MA)、热处理(HT)、涂膜、使用多胺(PAs)、水杨酸(SA)、茉莉酸(JA)、褪黑素和甘氨酸甜菜碱(GB)等。然而,目前对冷害的病因和生物化学尚未完全了解,本文提出的一个假设模型表明,氧化应激起着关键作用,它改变了细胞膜的功能和完整性,并改变了与冷害症状相关的蛋白质/酶生物合成。本综述基于最近的研究讨论了冷害的假设机制、其与采后处理的关联以及可能的作用靶点。它还表明,所提出的作用模式模型可用于以障碍协同或累加方式组合处理,或作为新技术开发的基础。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/d06595f34041/foods-12-01462-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/409aa7b29874/foods-12-01462-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/8070b8b22846/foods-12-01462-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/c7126fc40d95/foods-12-01462-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/776564e89603/foods-12-01462-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/28cfb876a709/foods-12-01462-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/d06595f34041/foods-12-01462-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/409aa7b29874/foods-12-01462-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/8070b8b22846/foods-12-01462-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/c7126fc40d95/foods-12-01462-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/776564e89603/foods-12-01462-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/28cfb876a709/foods-12-01462-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7ba3/10093716/d06595f34041/foods-12-01462-g006.jpg

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J Sci Food Agric. 2023 Apr;103(6):2914-2925. doi: 10.1002/jsfa.12385. Epub 2022 Dec 28.
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