表皮蜡质三萜通过减少水分流失维持蓝莓的贮藏品质。
Cuticular Wax Triterpenes Maintain Storage Quality of Blueberries by Reducing Water Loss.
作者信息
Kong Qi, Liu Ruiling, Wu Weijie, Fang Xiangjun, Chen Hangjun, Han Yanchao, Chen Jianye
机构信息
State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong, Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
出版信息
Foods. 2023 Jul 8;12(14):2643. doi: 10.3390/foods12142643.
Cuticular wax contributes to maintaining postharvest storage quality against fruit water loss and softening. Triterpenoids, such as oleanolic acid (OA) and ursolic acid (UA), are the main components in blueberry cuticular wax, but their role in water migration during the storage of blueberries remains to be determined. Here, we examined the relationship between the content of OA and UA and the storage quality of blueberry fruit (25 °C). The results revealed that the UA content during eight-day postharvest storage ranged from 58 to 77 μg cm-2, which was negatively related to weight loss. Additionally, we investigated the effect of exogenous OA and UA on water migration in the blueberry fruit during storage at room temperature; the weight loss was significantly lower (by 22%) with UA treatment than in the control fruit. Our findings indicate that OA and UA effectively affect water migration in blueberry fruit during postharvest storage, which could contribute to improving postharvest preservation techniques.
表皮蜡质有助于维持采后贮藏品质，防止果实水分流失和软化。三萜类化合物，如齐墩果酸（OA）和熊果酸（UA），是蓝莓表皮蜡质的主要成分，但它们在蓝莓贮藏期间水分迁移中的作用仍有待确定。在此，我们研究了OA和UA含量与蓝莓果实（25℃）贮藏品质之间的关系。结果表明，采后八天贮藏期间UA含量在58至77μg cm-2之间，与重量损失呈负相关。此外，我们研究了外源OA和UA对室温贮藏期间蓝莓果实水分迁移的影响；与对照果实相比，UA处理的重量损失显著降低（降低了22%）。我们的研究结果表明，OA和UA在采后贮藏期间有效影响蓝莓果实的水分迁移，这可能有助于改进采后保鲜技术。
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