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首页> 外文期刊>Scientia horticulturae >gamma-Aminobutyric acid and nitric oxide treatments preserve sensory and nutritional quality of cornelian cherry fruits during postharvest cold storage by delaying softening and enhancing phenols accumulation
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gamma-Aminobutyric acid and nitric oxide treatments preserve sensory and nutritional quality of cornelian cherry fruits during postharvest cold storage by delaying softening and enhancing phenols accumulation

机译:通过延迟软化和增强酚类积累,在采后冷藏期间维护玉米莲花果实的感觉和营养品质的感觉和营养品质

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摘要

During postharvest life, cornelian cherry fruits suffer from browning accompanying by sensory and nutritional quality deterioration. Cold storage isn't along sufficiently effective for delaying browning accompanying by preserving the sensory and nutritional quality of cornelian cherry fruits during postharvest life. In this experiment, the mechanisms employed by gamma-aminobutyric acid (GAGA) at 0, 2.5, 5 and 10 mM and NO donor sodium nitroprusside (SNP) at 0, 250, 500 and 1000 mu M on delaying browning accompanying by preserving the sensory and nutritional quality of cornelian cherry fruits during storage at 4 degrees C for 21 days was investigated. Our result showed that the cornelian cherry fruits treated with 5 mM GABA and 500 mu M SNP exhibited higher firmness which may arise from lower cell wall degrading enzymes polygalacturonase (PG) and pectin methylesterase (PME) activity. Also, lower browning in cornelian cherry fruits treated with 5 mM GABA and 500 mu M SNP during storage at 4 degrees C for 21 days may arise from higher phenylalanine ammonia lyase (PAL) enzyme activity along with lower polyphenol oxidase (PPO) enzyme activity giving rise to higher phenols, flavonoids and anthocyanins accumulation and superior DPPH scavenging capacity. Accordingly, our results suggest that the postharvest 5 mM GABA and 500 mu M SNP treatments may be beneficial strategies for supplying firm cornelian cherry fruits with higher bioactive molecules accumulation which is crucial for consumer health.
机译:在采后寿命期间,Cornelian樱桃果实伴随着感官和营养质量恶化的褐变。冷库并不足够有效地通过在采后寿命期间保留克里克利亚樱桃果实的感觉和营养品质来延迟褐变。在该实验中,γ-氨基丁酸(GAGA)在0,2.5,5和10mm,没有供体硝酸钠(SNP)的机制,在0,250,500和1000μm,通过保留感觉延迟褐变岩体樱桃果实的营养品质在4℃下储存21天进行了21天。我们的结果表明,用5mm GABA和500μMSSNP处理的茱莉安樱桃果实表现出更高的坚固性,其可能由下部细胞壁降解酶PolyGalacturon酶(PG)和果胶甲基酯酶(PME)活性产生。此外,在4℃下储存期间用5mm gaba和500μmsnp处理的岩体樱桃果实中的较低褐变可能来自较高的苯丙氨酸氨酶(PAL)酶活性以及低聚酚氧化酶(PPO)酶活性给药上升到较高的酚,黄酮类化合物和花青素积累和优越的DPPH清除能力。因此,我们的研究结果表明,5 mm Gaba和500亩的SNP治疗可能是提供康塞尔樱桃果实具有更高的生物活性分子积累的有益策略,这对于消费者健康至关重要。

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