Zhang Huifen, Xu Yunting, Pu Jing, Wang Miao, Niu Jie, Wang Hongxia, Tang Xiaofu, Du Ying, Luo Xian, Zhang Xiaoai, Wang Yongqing, Deng Qunxian
College of Horticulture, Sichuan Agricultural University, Chengdu, 611130, China.
BMC Plant Biol. 2025 Aug 19;25(1):1096. doi: 10.1186/s12870-025-07049-w.
Loquat (Eriobotrya japonica Lindl.) fruits are popular for their distinctive flavor and numerous health benefits. However, their short shelf life limits commercial viability. In this study, we sought to evaluate the effect of p-coumaric acid (p-CA) treatment at a concentration of 300 mg·L on the quality of loquat fruits during storage.
The results indicated that the p-CA treatment reduced fruit chilling injury, prevented fruit rot, and retarded the decomposition of soluble sugar, titratable acid, and phenolic substances. It also reduced accumulation of malondialdehyde, lignin, and other substances to maintain fruit quality. Additionally, p-CA treatment improved antioxidant activity of the fruit by promoting the synthesis of enzymatic antioxidants and activities of antioxidant enzymes.
In summary, p-CA application preserved the quality and enhanced the antioxidant capacity of post-harvest loquat fruits.
枇杷（Eriobotrya japonica Lindl.）果实因其独特风味和诸多健康益处而广受欢迎。然而，其较短的货架期限制了商业可行性。在本研究中，我们试图评估浓度为300 mg·L的对香豆酸（p-CA）处理对枇杷果实贮藏期间品质的影响。
结果表明，p-CA处理减轻了果实冷害，防止了果实腐烂，并延缓了可溶性糖、可滴定酸和酚类物质的分解。它还减少了丙二醛、木质素和其他物质的积累以维持果实品质。此外，p-CA处理通过促进酶促抗氧化剂的合成和抗氧化酶的活性提高了果实的抗氧化活性。
总之，p-CA处理保持了采后枇杷果实的品质并增强了其抗氧化能力。
