Maintaining quality of postharvest green pepper fruit using melatonin by regulating membrane lipid metabolism and enhancing antioxidant capacity
文献类型： 外文期刊
作者： Huang, Tianyu 1 ; Kou, Xiaohong 2 ; Qiao, Linxiang 2 ; Li, Jiangkuo 3 ; Luo, Donglan 1 ; Wang, Xiufen 1 ; Cao, Sen 1 ;
作者机构： 1.Guiyang Univ, Sch Food Sci & Engn, Guiyang 550005, Guizhou, Peoples R China
2.Tianjin Univ, Sch Chem Engn & Technol, Tianjin 300072, Peoples R China
3.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Tianjin 300384, Peoples R China
关键词： Chilling injury; Exogenous melatonin; Green pepper; Membrane lipid; Reactive oxygen species; Storage quality
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 460 卷
页码：
收录情况： SCI
摘要： Green pepper quality often deteriorates during storage because of membrane lipid damage and oxidative stress. This study investigated the effects of exogenous melatonin (MT) on green pepper storage quality, membrane lipids, and antioxidant metabolism. The results showed that MT increased the activities of superoxide dismutase, catalase, ascorbate peroxidase, peroxidase, monodehydroascorbate reductase, and dehydroascorbate reductase in green peppers compared to the control group. It upregulated expression of multiple enzymes; reduced accumulation of reactive oxygen species such as dehydroascorbic acid, H2O2, 2 O 2 , and O 2 .- ; and maintained high ascorbic acid, glutathione, coenzyme II, and nicotinamide adenine dinucleotide while reducing oxidized glutathione levels. In addition, MT decreased lipoxygenase and phospholipase D activities, downregulated ReLOX and RePLD expression, and delayed the degradation of phosphatidylcholine, phosphatidylethanolamine, and oleic, linoleic, and linolenic acids in green peppers. These results suggest that MT helps to improve the chilling injury and quality of green peppers and extends shelf life.
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