叔丁基对苯二酚通过调节膜脂和能量代谢延缓龙眼果实腐烂。
Tert-Butylhydroquinone retards longan fruit deterioration by regulating membrane lipid and energy metabolisms.
机构信息
School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China.
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
出版信息
Food Chem. 2024 Nov 1;457:140041. doi: 10.1016/j.foodchem.2024.140041. Epub 2024 Jun 13.
Longan fruit deteriorates rapidly after harvest, which limits its storability. This study aimed to investigate the effect of tert-butylhydroquinone (TBHQ) on quality maintenance, membrane lipid metabolism, and energy status of longan fruit during 25 °C storage. Compared with control fruit, TBHQ treatment maintained better marketable fruit rate and suppressed activities of phospholipase D (PLD), lipase, and lipoxygenase (LOX), and downregulated expressions of DlPLD, DlLOX, and Dllipase. TBHQ also increased the ratio of unsaturated fatty acids to saturated fatty acids (U/S) and the index of unsaturated fatty acids (IUFA). In addition, higher levels of ATP, ADP, energy charge, NADP/ NADPH as well as higher activities of H-ATPase, Ca-ATPase and NADK were also observed in TBHQ-treated fruit. These results suggested that TBHQ may maintain postharvest quality of longan fruit by regulating membrane lipid and energy metabolisms.
龙眼果实采后迅速劣变，贮藏期短。本研究旨在探讨叔丁基对苯二酚（TBHQ）对 25℃贮藏期间龙眼果实品质保持、膜脂代谢和能量状态的影响。与对照果实相比，TBHQ 处理能更好地保持可销售果实率，抑制磷脂酶 D（PLD）、脂肪酶和脂氧合酶（LOX）的活性，下调 DlPLD、DlLOX 和 Dllipase 的表达。TBHQ 还增加了不饱和脂肪酸与饱和脂肪酸的比例（U/S）和不饱和脂肪酸指数（IUFA）。此外，TBHQ 处理的果实中还观察到更高水平的 ATP、ADP、能量荷、NADP/NADPH 以及 H-ATPase、Ca-ATPase 和 NADK 的活性。这些结果表明，TBHQ 可能通过调节膜脂和能量代谢来维持龙眼果实的产后品质。
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