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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L.)
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Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L.)

机译：伤口压力增加了紫皮马铃薯（Solanum tuberosum L.）的酚含量和抗氧化能力

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摘要

Several abiotic stresses, including ethylene, methyl jasmonate, temperature, light, and wounding, were tested for their ability to induce accumulation of phenolic compounds and antioxidant capacity in purple-flesh potatoes (cv. All Blue). Results indicated that temperature, ethylene, methyl jasmonate, and light treatments did not significantly affect the accumulation of phenolic compounds compared to control samples. Only tubers with low initial anthocyanin levels treated with methyl jasmonate showed similar to60% anthocyanin accumulation. Wounding induced the accumulation of phenolics compounds and an increase of PAL-activity in sliced tissue compared to the control. Total phenolics increased similar to60% with a parallel 85% increase in antioxidant capacity. These results show that selection of appropriate abiotic stresses can enhance the nutritional and functional value of potatoes.
机译：测试了几种非生物胁迫，包括乙烯，茉莉酸甲酯，温度，光照和创伤，它们在紫色肉马铃薯中诱导酚类化合物积累的能力和抗氧化能力（cv。All Blue）。结果表明，与对照样品相比，温度，乙烯，茉莉酸甲酯和光照处理不会显着影响酚类化合物的积累。仅用茉莉酸甲酯处理的初始花青素水平低的块茎显示出接近60％的花青素积聚。与对照相比，伤口引起切片组织中酚类化合物的积累和PAL活性的增加。总酚含量增加了约60％，同时抗氧化剂容量增加了85％。这些结果表明，选择适当的非生物胁迫可以增强马铃薯的营养和功能价值。

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