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首页> 外文期刊>HortScience >A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit
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A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit

机译：溶血磷脂酰乙醇胺（一种天然磷脂）的采后浸浸处理可延缓衰老并改善香蕉果实的保质期

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Banana is one of the most consumed tropical fruits around the world. It is marketed nearly all year-around and has a relatively short shelf life. Fruits are harvested mature green and treated with ethylene to stimulate ripening before distribution and sale. The fruits generally ripen within 4-5 days after ethylene treatment and sold primarily at yellow stage of ripening. After turning yellow the fruit becomes unsuitable for marketing in 1-3 days. Thus 1-2 days of improvement in the fruit shelf life could enhance the market value of banana. Previous studies conducted in our laboratory have demonstrated that both pre- and postharvest application of lysophosphatidylethanolamine (LPE) can retard aging and improve shelf life of various fruits. The objective of this study was to investigate the possibility of improving shelf life of banana fruit by a postharvest dip in LPE. For this purpose, whole fruits obtained from the market at ripeness stage of 2.5 (about 75% green) were dipped in solution of 500 ppm LPE for 30 minutes and observed for a period of five days at room temperature. Each treatment was applied to 50 uniform fruits. From each hand bought, an equal number of fruits were separated for LPE and control treatments to reduce the variability. Five days after dip treatment, the fruit treated with LPE were firmer and thicker as compared with the control. Starch breakdown was also delayed in the LPE-treated fruits. LPE treatment slowed the development of brown spots on the peel tissue. Both peel and pulp tissue of LPE-treated fruits had lower ion leakage compared with the control. Fruit peel slices treated with LPE for 3 hours also showed a decrease in ion leakage and respiration rate at 24 hours after treatment. Results of the present study indicate that a postharvest dip treatment with LPE may improve shelf life of banana fruit by 1-2 days. These results suggest that LPE may improve shelf life by maintaining membrane integrity, reducing respiration, and slowing the breakdown of starch and cell walls during ripening and senescence of banana fruit tissue.
机译：香蕉是世界上最消耗的热带水果之一。它几乎全年销售，并且保存期限相对较短。水果收获成熟的绿色，并在分配和销售前用乙烯处理以促进成熟。果实通常在乙烯处理后的4-5天内成熟，并且主要在成熟的黄色阶段出售。变黄后，该水果将在1-3天内不适合销售。因此，水果保质期延长1-2天可以提高香蕉的市场价值。在我们实验室中进行的先前研究表明，收获前和收获后施用溶血磷脂酰乙醇胺（LPE）均可以延缓衰老并提高各种水果的保质期。这项研究的目的是研究通过LPE采后浸蘸改善香蕉果实货架期的可能性。为此，将从市场上获得的处于成熟阶段的2.5个完整水果（大约绿色的75％）浸入500 ppm LPE的溶液中30分钟，并在室温下观察5天。每种处理均适用于50种均匀的水果。从购买的每只手中，分离出相等数量的水果用于LPE和对照处理，以减少变异性。浸蘸处理五天后，与对照相比，用LPE处理的果实更硬，更浓。 LPE处理的水果中淀粉分解也被延迟。 LPE处理减缓了果皮组织上褐色斑点的形成。经LPE处理的水果的果皮和果肉组织均比对照的离子泄漏少。用LPE处理3小时的果皮切片在处理后24小时也显示出离子泄漏和呼吸速率降低。本研究的结果表明，LPE采后浸蘸处理可以使香蕉果实的保质期延长1-2天。这些结果表明，LPE可以通过保持膜的完整性，减少呼吸作用以及减缓香蕉果实组织成熟和衰老过程中淀粉和细胞壁的分解来延长保质期。

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