首页|Brassinolide alleviated chilling injury of banana fruit by regulating unsaturated fatty acids and phenolic compounds

Brassinolide alleviated chilling injury of banana fruit by regulating unsaturated fatty acids and phenolic compounds

扫码查看
原文链接
  • NSTL
  • Elsevier
? 2022 Elsevier B.V.The effects of brassinolide (BL) on alleviating the occurrence of chilling injury (CI) of banana fruit were investigated. The present results showed that BL effectively decreased the CI index, enhanced the proline accumulation, reduced the malondialdehyde production, and accelerated starch degradation. Meanwhile, it also enhanced the activities of antioxidative enzymes and contents of the phenolic compounds, and decreased the reactive oxygen species accumulation. Higher integrity of plasma membrane was observed in the epidermal tissues and higher levels of unsaturated fatty acids were detected in the membrane, indicated that BL enhanced membrane lipid fluidity and maintained the cell membrane integrity of banana fruit. In conclusion, BL treatment is a potential method in enhancing chilling tolerance of banana fruit under low temperature storage or cold chain circulation.

Banana fruitBrassinolideChilling injuryPhenolic compoundsUnsaturated fatty acids

Zhang L.、Cao X.、Wang Z.、Zhang Z.、Xu X.、Li J.、Wang Q.

展开 >

School of Food science and engineering Hainan University

Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products

National Engineering Research Center for Vegetables Beijing Key Laboratory of Fruits and Vegetable Storage and Processing Beijing Academy of Agriculture and Forestry Sciences

2022

10.1016/j.scienta.2022.110922

Scientia horticulturae

Scientia horticulturae

SCI
ISSN：0304-4238
年,卷(期)：2022.297
  • 11
  • 40