Manda-Hakki Karim, Hassanpour Hamid
Department of Horticultural Sciences, Faculty of Agriculture Urmia University Urmia Iran.
Food Sci Nutr. 2024 Nov 4;12(12):10262-10274. doi: 10.1002/fsn3.4564. eCollection 2024 Dec.
Strawberry () is a popular fruit with rich nutrients and a delicious taste. But this fruit is very vulnerable to diseases and decay. Therefore, l-phenylalanine (Phe) (0, 4, 8 mM) was considered to improve biochemical characteristics and activity of antioxidant enzymes in strawberry fruit cv. Sabrina under cold storage (5, 10, 15 days). After treatment and storage, traits including weight loss, total phenol (TP), antioxidant capacity, ascorbic acid, total anthocyanin (TA), total flavonoid (TF), malondialdehyde (MDA), soluble protein content and antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and guaiacol peroxidase (POD) and phenylalanine ammonialyase (PAL) were evaluated at 5-day intervals. Our findings showed that the treatment of l-phenylalanine in different concentrations prevented the weight loss of the fruit compared to the control and maintained and increased TP, antioxidant capacity, ascorbic acid, TA, TF, soluble protein and SOD, CAT, APX, POD, and PAL enzymes activity. Also, Phe decreased the MDA content and peroxidation of lipid. The results showed that 4 mM Phe is the best treatment for improving phytochemical characteristics and maintaining fruit quality. The findings indicated that Phe treatment may be useful to improve quality and increase postharvest shelf life in strawberry fruits.
草莓是一种广受欢迎的水果，营养丰富，味道鲜美。但这种水果极易患病和腐烂。因此，研究人员考虑用L-苯丙氨酸（Phe）（0、4、8毫摩尔）来改善冷藏（5、10、15天）条件下草莓品种“萨布丽娜”果实的生化特性和抗氧化酶活性。处理和储存后，每隔5天对包括失重、总酚（TP）、抗氧化能力、抗坏血酸、总花青素（TA）、总黄酮（TF）、丙二醛（MDA）、可溶性蛋白质含量以及超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）、愈创木酚过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）等抗氧化酶进行评估。我们的研究结果表明，与对照相比，不同浓度的L-苯丙氨酸处理可防止果实失重，并维持和提高TP、抗氧化能力、抗坏血酸、TA、TF、可溶性蛋白质以及SOD、CAT、APX、POD和PAL酶的活性。此外，Phe降低了MDA含量和脂质过氧化程度。结果表明，4毫摩尔Phe是改善植物化学特性和保持果实品质的最佳处理方法。研究结果表明，Phe处理可能有助于提高草莓果实的品质并延长采后货架期。
