Melatonin maintained higher contents of unsaturated fatty acid and cell membrane structure integrity in banana peel and alleviated postharvest chilling injury
文献类型： 外文期刊
作者： Wang, Zhiqiang 1 ; Zhang, Lin 1 ; Duan, Wenhui 1 ; Li, Wen 2 ; Wang, Qing 3 ; Li, Jiangkuo 4 ; Song, Hongmiao 1 ; Xu, Xiangbin 1 ;
作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Peoples R China
2.Hainan Univ, Sch Hort, Haikou 570228, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr IAPN, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Treatment,Minist Agr, Beijing 100097, Peoples R China
4.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China
关键词： Banana; Chilling injury; Fatty acid desaturase; Melatonin
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 397 卷
页码：
收录情况： SCI
摘要： Exogenous melatonin confers the chilling tolerance of banana fruit by promoting reactive oxygen species (ROS) scavenging system and inducing the unsaturated fatty acid synthesis. The results showed that melatonin treat-ment increased the contents of phospholipids, promoted the ROS scavenging enzyme, and restrained the ac-tivities of lipoxygenase (LOX), and thus reduced the lipid peroxidation of banana peel. In addition, melatonin treatment increased the flavonoids and proline contents, which was conducive to antioxidant capacity. Inter-estingly, the enhanced antioxidant capacity is conducive to the stability of unsaturated fatty acids and reduce the enzymatic browning reaction. Moreover, melatonin treatment induced the expression of omega-3/6 fatty acid desaturase and triggered the fatty acid metabolism activity, by which maintained higher contents of unsaturated fatty acid in banana peel. Moreover, melatonin treatment stimulated the accumulation of fatty acids in banana peel, and was involved in alleviating fruit chilling injury.
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