褪黑素对抑制采后茭白品质劣变的影响。

Effects of melatonin on inhibiting quality deterioration of postharvest water bamboo shoots.

作者信息

Qian Chunlu, Sun Yan, Zhang Bei, Shao Yuyang, Liu Jun, Kan Juan, Zhang Man, Xiao Lixia, Jin Changhai, Qi Xiaohua

机构信息

Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.

Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou, China.

出版信息

Food Chem (Oxf). 2024 May 28;8:100208. doi: 10.1016/j.fochms.2024.100208. eCollection 2024 Jul 30.

DOI:10.1016/j.fochms.2024.100208

PMID:38883998

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11178984/

Abstract

Water bamboo shoots () is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation. This paper studied the influence of exogenous melatonin (MT) on the cold storage quality of water bamboo shoots. MT treatment could delay the increase in skin browning, hardness and weight loss rate, inhibit chlorophyll synthesis and color change of water bamboo shoots, while maintain the content of total phenols and flavonoids, and inhibit lignin deposition by inhibiting the activity and gene expression of phenylpropanoid metabolism related enzymes as PAL, C4H, 4CL, CAD, and POD. The results indicate that exogenous MT treatment can effectively inhibit the quality degradation of cold stored water bamboo shoots.

摘要

茭白采后冷藏期间易发生品质劣变，导致商品价值下降。叶绿素合成和木质素沉积是品质劣变的主要原因。本文研究了外源褪黑素（MT）对茭白冷藏品质的影响。MT处理可延缓茭白表皮褐变、硬度和失重率的增加，抑制茭白叶绿素合成和颜色变化，同时维持总酚和黄酮含量，并通过抑制苯丙烷代谢相关酶如苯丙氨酸解氨酶（PAL）、肉桂酸4-羟化酶（C4H）、4-香豆酸辅酶A连接酶（4CL）、肉桂醇脱氢酶（CAD）和过氧化物酶（POD）的活性及基因表达来抑制木质素沉积。结果表明，外源MT处理可有效抑制冷藏茭白的品质劣变。