期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 92, 期 13, 页码 2624-2629出版社
WILEY
DOI: 10.1002/jsfa.5676
关键词
hot water dipping (HWD); chilling resistance; heat treatment efficacy loss; reactive oxygen species (ROS); ascorbate peroxidase (APX); NADPH oxidase (NOX)
资金
- National Natural Science Foundation of China [30671479, U0631004]
- Guangdong Provincial Natural Science Foundation [06200670]
BACKGROUND: To understand the mechanisms leading to the enhanced chilling resistance of banana by hot-water dipping (HWD, 52 degrees C for 3 min), we investigated the effect of a 0.524 h delay between HWD and cold storage on chilling resistance and the change related to the metabolism of reactive oxygen species (ROS). RESULTS: The HWD-treated fruit with a delay of less than 6 h exhibited markedly less chilling injury than the non-heated control fruit, while a delay more than 6 h resulted in significant loss in chilling resistance. Increased hydrogen peroxide content and rate of superoxide radical production were detected in the fruit at 0.51.5 h after HWD treatment, and the levels declined with a longer delay, which may be correlated with the enhanced gene expression levels of the gene coding for a ROS-generating related enzyme, NADPH oxidase (MaNOX). Enhanced activities and gene expression of an ascorbate peroxidase (MaAPX) were recorded in the fruit at 1.56 h after the treatment, and after 6 h the ascorbate peroxidase levels decayed to the levels as the control fruit. The higher APX gene expression was maintained in the treated fruit with a 3 h delay during the subsequent cold storage at 7 degrees C, correlating with the enhanced chilling resistance. CONCLUSION: The HWD-treated fruit left at ambient temperature up to 6 h prior to cold storage maintained the effect of heat treatment and transiently increased ROS content, and the ascorbate peroxidase activity that occurred 0.56 h after the treatment may be correlated with the elevated chilling resistance induced by HWD treatment. Copyright (C) 2012 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据