冷藏期间水杨酸对‘安吉利诺’李果实品质特性、酚类和有机酸稳定性的影响
Effect of salicylic acid on quality attributes, phenolic and organic acid stability in 'Angeleno' plums during cold storage.
作者信息
Çelik Kenan, Yaviç Adnan, Çakmak Sevgi Sümerli, Çolak Ayşen Melda, Tas Akgul, Gundogdu Muttalip
机构信息
GAP International Agricultural Research and Training Center, 21280, Diyarbakır, Türkiye.
Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yıl University, 6500, Van, Türkiye.
出版信息
BMC Plant Biol. 2025 Sep 1;25(1):1169. doi: 10.1186/s12870-025-07220-3.
BACKGROUND
In the present research, plum fruits were subjected to pre-storage treatments with salicylic acid at concentrations of 0.5, 1.0, and 1.5 mM, followed by storage durations of 15, 30, 45 days. A control group, without any treatment, was stored under the same conditions. Throughout storage, various parameters including weight loss, fruit firmness, decay and respiration rate, soluble solids content (SSC), titratable acidity (TA), pH, phenolic compounds, organic acids, vitamin C levels were evaluated.
RESULTS
Findings revealed that untreated fruits exhibited greater increases in weight loss, SSC, pH, decay, and respiration rates, along with a marked decrease in firmness over time compared to the salicylic acid-treated groups. The TA values in salicylic acid-treated fruits demonstrated variation dependent on the storage interval. In this study, 1.0 mM and 1.5 mM salicylic acid applications were more prominent in terms of physical properties. In the 1.0 mM salicylic acid application, lower weight loss (45th day: 3.60%), decay (45th day: 6.44%), and respiration (45th day: 43.12 mg CO2 kg h) rates, and higher fruit firmness (45th day: 31.76) were observed compared to control fruits. Among the treated groups, fruits treated with 1.5 mM salicylic acid retained higher levels of phenolic compounds and organic acids. Moreover, all salicylic acid treatments were effective in preserving vitamin C better than the control. The most prevalent organic acid identified in plums was malic acid (45th day: 258.73 mg 100 g), with citric (45th day: 31.01 mg 100 g) and succinic (45th day: 26.88 mg 100 g) acids following in concentration. Chlorogenic acid (45th day: 8.65 mg 100 g) was the predominant phenolic compound, with gallic acid (45th day: 3.62 mg 100 g) and p-coumaric acid (45th day: 2.85 mg 100 g) ranking next.
CONCLUSIONS
Overall, the 1.5 mM salicylic acid treatment showed the greatest efficacy in maintaining quality attributes during storage. In 1.5 mM salicylic acid application, fruit firmness increased by 20.15% and weight loss and respiration rate decreased by 54.44% and 39.93%, respectively, compared to control group fruits after 45 days of storage.
背景
在本研究中，李子果实分别用浓度为0.5、1.0和1.5 mM的水杨酸进行采前处理，随后贮藏15、30、45天。将未进行任何处理的对照组置于相同条件下贮藏。在整个贮藏过程中，对包括重量损失、果实硬度、腐烂和呼吸速率、可溶性固形物含量（SSC）、可滴定酸度（TA）、pH值、酚类化合物、有机酸、维生素C水平等各种参数进行了评估。
结果
研究结果表明，与水杨酸处理组相比，未处理的果实随着时间的推移，重量损失、SSC、pH值、腐烂和呼吸速率增加得更多，硬度显著下降。水杨酸处理果实的TA值随贮藏时间间隔而变化。在本研究中，就物理性质而言，1.0 mM和1.5 mM水杨酸处理更为显著。在1.0 mM水杨酸处理中，与对照果实相比，观察到较低的重量损失（第45天：3.60%）、腐烂率（第45天：6.44%）和呼吸速率（第45天：43.12 mg CO₂ kg⁻¹ h⁻¹），以及较高的果实硬度（第45天：31.76）。在处理组中，用1.5 mM水杨酸处理的果实保留了较高水平的酚类化合物和有机酸。此外，所有水杨酸处理在保存维生素C方面均比对照更有效。李子中最普遍的有机酸是苹果酸（第45天：258.73 mg 100 g⁻¹），其次是柠檬酸（第45天：31.01 mg 100 g⁻¹）和琥珀酸（第45天：26.88 mg 100 g⁻¹）。绿原酸（第45天：8.65 mg 100 g⁻¹）是主要的酚类化合物，其次是没食子酸（第45天：3.62 mg 100 g⁻¹）和对香豆酸（第45天：2.85 mg 100 g⁻¹）。
结论
总体而言，1.5 mM水杨酸处理在贮藏期间保持品质属性方面显示出最大功效。在1.5 mM水杨酸处理中，贮藏45天后，与对照组果实相比，果实硬度增加了20.15%，重量损失和呼吸速率分别降低了54.44%和39.93%。
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