期刊
FOOD CHEMISTRY
卷 306, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125626
关键词
'Nanguo' pears; Chilling injury; Pericarp browning; Glycine betaine; Membrane lipid peroxidation
资金
- National Natural Science Foundation of China [31971698]
The effect of glycine betaine (GB) on chilling injury (CD-induced pericarp browning in 'Nanguo' pears was investigated during shelf life at 20 degrees C after storage at 0 degrees C for 120 d. GB treatment alleviated the severity of browning in Nanguo' pears as represented by lower browning index (BI) and browning incidence. Membrane lipid peroxidation in GB-treated fruit was lower than that in the control, and membrane integrity was maintained in good condition. The activities and expression of ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD) were higher in GB-treated fruit than in control fruit. Furthermore, significantly higher proline content, proline synthesis key enzyme activities, and gene expression were observed in the treated fruit, including ornithine d-aminotransferase (OAT) and Delta 1-pyrroline-5-carbox-ylate synthetase (P5CS), which were consistent with the browning tendency. In a nutshell, GB treatment can effectively alleviate pericarp browning of cold-stored 'Nanguo' pears by regulating antioxidant enzymes and proline metabolism.
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