期刊
SCIENTIA HORTICULTURAE
卷 241, 期 -, 页码 107-114出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.scienta.2018.06.075
关键词
UV-C irradiation; Tomato fruit; Phenolic compounds; Enzyme activity; Gene expression
类别
资金
- National Natural Science Foundation of China [31401544]
- Key Science AMP
- Technology Specific Projects of Anhui Province [16030701078]
- Fundamental Research Funds for the Central Universities [2015HGCT0001]
- Funds for Huangshan Professorship of Hefei University of Technology [407-037019]
The possibility of increasing the content of phenolic acids and flavonoids, and inducing the key phenylpropanoid pathway genes in tomato fruit by postharvest UV-C irradiation was assessed. Mature-green tomato fruit were irradiated with UV-C at 4 kJ m(-2) and stored in the dark at 13 degrees C and 95% RH. UV-C irradiation was effective in increasing the total phenolics content and individual phenolic acids and flavonoids, including cafferic acid, p-coumaric acid, trans-ferulic acid, chlorogenic acid, gallic acid, protocatechuic acid, rutin and quercetin. UV-C treatment also induced expression of genes coding for key enzymes in the phenylpropanoid pathway, including PAL, C4H, 4CL, CHS, CHI, F3H and FLS, and enhanced the activities of PAL, C4H, 4CL, CHS and CHI during storage, which in agreement with a corresponding increase in phenolic compounds content. UV-C irradiation resulted in an increase of the content of phenolic acids and flavonoids in tomato fruit during storage.
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