期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 152, 期 -, 页码 29-35出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2019.02.014
关键词
Broccoli; Yellowing; Chlorophyll-degradation relative gene expression; Antioxidant enzymes
资金
- National Key R & D Program of China [2016YFD0400901]
- China Agriculture Research System Project [CARS-23]
- National Natural Science Foundation of China [31772022]
- Natural Science Foundation of Beijing [6182016]
- Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences [201709]
- Special innovation ability construction fund of Beijing Academy of Agricultural and Forestry Sciences [20180404, 20180705]
Broccoli undergoes yellowing very quickly in storage, which impacts its' quality and economic value. The current study examined the ability of putrescine to inhibit postharvest yellowing of broccoli florets. Broccoli heads were dipped in a 0.25 mmol L-1 solution of putrescine for 10 min, air dried, and then stored at 20 degrees C in the dark. Results indicated that, relative to the untreated control, putrescine treatment effectively suppressed changes in fruit color from green to yellow, reduced the degradation of chlorophyll, decreased electrolyte leakage, inhibited the accumulation of malondialdehyde, and maintained the enzyme activity and gene expression of peroxidase, catalase, and ascorbate peroxidase. The relative expression of chlorophyllase. (BoCLH1) and chlorophyllase. (BoCLH3) was enhanced while the relative expression of chlorophyllase. (BoCLH2), pheophorbide a oxygenase (BoPAO), and pheophytinase (BoPPH) was reduced by putrescine. The data clearly indicate that putrescine reduces the yellowing of broccoli florets and may represent an effective approach for reducing postharvest losses in broccoli.
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