Alejandro Castro-Cegrí, Alicia García, Dolores Garrido, Francisco Palma
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引用次数: 0
Abstract
The storage of zucchini fruit at low temperatures during postharvest induces a physiological disorder called chilling injury that drastically reduces fruit quality and shelf life. The phytohormone abscisic acid (ABA) is involved in the acquisition of cold tolerance in zucchini fruit, being the riboflavin pathway one of the most differentially induced with ABA treatment. Thus, the aim of this work was to elucidate the involvement of riboflavin in quality maintenance of zucchini fruit during postharvest cold storage. After testing different concentrations of exogenous riboflavin, 0.5 mM showed the best results. Riboflavin treatment reduced H2O2 content, but the enzymatic antioxidant defense did not change significantly. This response is due to a rise of non-enzymatic antioxidant defense, by accumulating metabolites like ascorbate and carotenoids, as well as inducing phenolic metabolism. The application of this vitamin enhanced the phenolic and flavonoid content in fruit, concomitant with an induction of PAL and C4H activities and an inhibition of PPO activity. This enhancement of the phenylpropanoid pathway resulted in high vanillic acid and quercetin levels at first day of cold storage. The induction of numerous antioxidant compounds and abscisic acid by riboflavin treatment at short-term postharvest period could be responsible for the lack of chilling injuries in zucchini fruit. Therefore, riboflavin could be successfully implemented in the food industry as an alternative to physical or chemical treatments, due to it is an innocuous additive with good water solubility and low cost, as it prolongs the shelf-life of zucchini fruit and increases its nutraceutical properties.
西葫芦果实在采后低温条件下贮藏会诱发一种称为冷害的生理紊乱,从而大大降低果实的品质和货架期。植物激素脱落酸(ABA)参与了西葫芦果实耐寒性的获得,而核黄素途径是 ABA 处理中诱导差异最大的途径之一。因此,本研究旨在阐明核黄素在西葫芦果实采后冷藏过程中对品质保持的作用。在测试了不同浓度的外源核黄素后,0.5 mM 的效果最佳。核黄素处理降低了 H2O2 含量,但酶抗氧化防御能力没有显著变化。这种反应是由于通过积累抗坏血酸和类胡萝卜素等代谢物以及诱导酚类代谢,提高了非酶抗氧化防御能力。施用这种维生素能提高果实中的酚类和类黄酮含量,同时诱导 PAL 和 C4H 活性,抑制 PPO 活性。苯丙酮途径的增强导致冷藏第一天的香草酸和槲皮素含量较高。核黄素处理在采后短期内诱导了大量抗氧化化合物和脱落酸,这可能是西葫芦果实未受冷害的原因。因此,核黄素是一种无害添加剂,具有良好的水溶性和低成本,可延长西葫芦果实的货架期并增加其营养保健特性,因此可成功地应用于食品工业,作为物理或化学处理的替代品。
期刊介绍:
Plant Physiology and Biochemistry publishes original theoretical, experimental and technical contributions in the various fields of plant physiology (biochemistry, physiology, structure, genetics, plant-microbe interactions, etc.) at diverse levels of integration (molecular, subcellular, cellular, organ, whole plant, environmental). Opinions expressed in the journal are the sole responsibility of the authors and publication does not imply the editors'' agreement.
Manuscripts describing molecular-genetic and/or gene expression data that are not integrated with biochemical analysis and/or actual measurements of plant physiological processes are not suitable for PPB. Also "Omics" studies (transcriptomics, proteomics, metabolomics, etc.) reporting descriptive analysis without an element of functional validation assays, will not be considered. Similarly, applied agronomic or phytochemical studies that generate no new, fundamental insights in plant physiological and/or biochemical processes are not suitable for publication in PPB.
Plant Physiology and Biochemistry publishes several types of articles: Reviews, Papers and Short Papers. Articles for Reviews are either invited by the editor or proposed by the authors for the editor''s prior agreement. Reviews should not exceed 40 typewritten pages and Short Papers no more than approximately 8 typewritten pages. The fundamental character of Plant Physiology and Biochemistry remains that of a journal for original results.