Physiological and biochemical mechanism of resveratrol inhibiting superficial scald in 'Dangshansuli' pears

文献类型： 外文期刊

第一作者： Niu, Junpeng

作者： Niu, Junpeng;Ma, Meng;Gao, Xu;Wang, Xuan;Li, Luqi;Wang, Yan;Li, Chuang;Hui, Wei;Guan, Junfeng;Hui, Wei

作者机构：

关键词： Resveratrol; diphenylamine; superficial scald; quality; pear

期刊名称：NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE （ 影响因子：1.094； 五年影响因子：1.595 ）

ISSN： 0114-0671

年卷期： 2022 年 50 卷 2-3 期

页码：

收录情况： SCI

摘要： The effects of resveratrol (RES) and diphenylamine (DPA) on superficial scald of 'Dangshansuli' pears (Pyrus bretschneideri Rehd.) were studied. Pears treated with RES or DPA were stored in cold storage for 210 d and then transferred to shelf life (20 +/- 0.5 degrees C) for 5 and 10 d. Compared to the control, RES and DPA maintained the firmness and soluble solid content (SSC) and decreased alpha-farnesene and its auto-oxidation. RES and DPA decreased membrane lipid peroxidation and oxidative damage but increased auto-oxidant enzyme activities during cold storage. During later storage, RES and DPA significantly regulated energy levels. After cold storage and shelf life, RES and DPA significantly inhibited the scald incidence and scald index. Hence, RES and DPA inhibit scald in slightly different ways. RES can inhibit scald by two pathways, namely, by decreasing alpha-farnesene and its auto-oxidation products and by decreasing membrane lipid peroxidation and oxidative damage through improvements in energy metabolism and antioxidant capacity. RES has the potential to be a substitute of DPA to effectively control the scald of 'Dangshansuli' pears.

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