Zhang Xinling, Liu Yuxing, Zhang Weida, Yang Wanting, An Shuaibing, Guo Minrui, Chen Guogang
College of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Foods. 2024 Sep 10;13(18):2871. doi: 10.3390/foods13182871.
The potential of salicylic acid (SA) in delaying postharvest fruit senescence has been extensively documented; nevertheless, its effect on antioxidant activity and quality of 'France' prune fruit is largely unknown. The study investigated the effects of SA (0.5 mM) on postharvest quality deterioration of 'France' prune fruit. Results indicated that SA impeded the increase in respiration rate and weight loss, and mitigated the decrease of soluble solids content (SSC), titratable acidity (TA) content, firmness, and hue angle. SA sustained the ascorbate-glutathione cycle by inducing the production of ascorbic acid (AsA) and glutathione (GSH) and attenuates flavonoids, total phenols, and anthocyanins degradation by inhibiting polyphenol oxidase (PPO) activity and . Moreover, SA significantly improved superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD), and glutathione reductase (GR) activities and gene expression levels, sustained higher 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging capacity, ferric reducing antioxidant power (FRAP), and hydroxyl radical (·OH) inhibition capacity, and impeded the production of hydrogen peroxide (HO) and superoxide anion (O). Overall, SA improved the antioxidant capacity by inducing the synthesis of defense response-related substances and promoting antioxidant enzyme activities to sustain the storage quality of 'France' prune fruit.
水杨酸（SA）在延缓采后果实衰老方面的潜力已得到广泛记载；然而，其对‘法国’李果实抗氧化活性和品质的影响在很大程度上尚不清楚。本研究调查了SA（0.5 mM）对‘法国’李果实采后品质劣变的影响。结果表明，SA抑制了呼吸速率的增加和重量损失，并减轻了可溶性固形物含量（SSC）、可滴定酸度（TA）含量、硬度和色相角的下降。SA通过诱导抗坏血酸（AsA）和谷胱甘肽（GSH）的产生维持了抗坏血酸-谷胱甘肽循环，并通过抑制多酚氧化酶（PPO）活性减轻了类黄酮、总酚和花青素的降解。此外，SA显著提高了超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）、过氧化物酶（POD）和谷胱甘肽还原酶（GR）的活性及基因表达水平，维持了较高的2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）和1,1-二苯基-2-苦基肼（DPPH）自由基清除能力、铁离子还原抗氧化能力（FRAP）和羟基自由基（·OH）抑制能力，并抑制了过氧化氢（HO）和超氧阴离子（O）的产生。总体而言，SA通过诱导防御反应相关物质的合成和促进抗氧化酶活性来提高抗氧化能力，从而维持‘法国’李果实的贮藏品质。
