Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism.

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-12-09 eCollection Date: 2025-01-01 DOI:10.1016/j.crfs.2024.100951
Yuzhao Lin, Hongbin Chen, Yazhen Chen, Bowen Tan, Xuanjing Jiang
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Abstract

Fresh passion fruit is sensitive to chilling injury (CI) during storage at improper low temperature of 5 °C, which lowers the fruit quality and limits its shelf life. The present study aimed to determine the impacts of melatonin on CI development of passion fruit in relation to antioxidant ability and membrane lipid metabolism during refrigeration. In present study, passion fruit was treated with 0.50 mmol L-1 melatonin and distilled water (control) for 20 min, hereafter stockpiled at 5 °C. The results indicated that, in storage, melatonin-treated passion fruit showed the lower CI index and cell membrane permeability, lower superoxide anion production rate and malondialdehyde level, greater activities of catalase, superoxide dismutase and ascorbate peroxidase, higher levels of ascorbic acid and glutathione, and higher 1, 1-diphenyl-2-picrylhydrazyl radical scavenging capacity than control passion fruit. Besides, lower membrane lipid-degrading enzyme activities, lower contents of phosphatidic acid and saturated fatty acids (SFAs), higher levels of phosphatidylcholine, phosphatidylinositol and unsaturated fatty acids (USFAs), and greater ratio of USFAs to SFAs and index of USFAs were revealed in melatonin-treated passions than control passions. Thus, these results indicated that melatonin retained cell membrane structure via boosting antioxidant capacity and restricting membrane lipid degradation, accordingly increased the chilling resistance and delayed the CI development in fresh passion fruit.

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褪黑素通过影响百香果的抗氧化能力和膜脂代谢,调节百香果的细胞膜结构,减轻了百香果冷害。
新鲜百香果在5℃低温贮藏过程中对冷害敏感,导致果实品质下降,限制了其保质期。本研究旨在研究褪黑素对百香果冷藏过程中抗氧化能力和膜脂代谢的影响。本研究用0.50 mmol L-1的褪黑素和蒸馏水(对照)处理百香果20 min, 5℃保存。结果表明,在贮藏过程中,经褪黑激素处理的百香果CI指数和细胞膜通透性较低,超氧阴离子生成速率和丙二醛含量较低,过氧化氢酶、超氧化物歧化酶和抗坏血酸过氧化物酶活性较高,抗坏血酸和谷胱甘肽含量较高,清除1,1 -二苯基-2-苦酰肼自由基的能力高于对照百香果。与对照组相比,褪黑激素处理的大豆膜脂降解酶活性较低,磷脂酸和饱和脂肪酸(SFAs)含量较低,磷脂酰胆碱、磷脂酰肌醇和不饱和脂肪酸(USFAs)含量较高,USFAs / SFAs比值和USFAs指数较高。上述结果表明,褪黑素通过增强抗氧化能力和限制膜脂降解来维持细胞膜结构,从而提高新鲜百香果的抗寒性,延缓CI发育。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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