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Melatonin enhanced chilling tolerance and alleviated peel browning of banana fruit under low temperature storage

文献类型： 外文期刊

作者： Wang, Zhiqiang 1 ; Pu, Huili 1 ; Shan, Shuangshuang 1 ; Zhang, Peng 2 ; Li, Jiangkuo 2 ; Song, Hongmiao 1 ; Xu, Xiangb 1 ;

作者机构： 1.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China

2.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China

3.Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Hainan, Peoples R China

关键词： Banana; Chilling injury; Peel browning; Melatonin

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2021 年 179 卷

页码：

收录情况： SCI

摘要： The effect of melatonin on chilling injury of banana fruit was investigated. Results showed that melatonin treatment delayed chilling injury and alleviated peel browning. Melatonin treatment increased the contents of phospholipids and unsaturated fatty acid, induced the reactive oxygen species (ROS) scavenging enzyme activities, and reduced the contents of H2O2, O2- center dot of banana fruit. It also induced the miR528 expression, resulting in the down expression of the potential target genes of MaPPO1, MaPPO2 and MaPPO3, and inhibited the PPO activities. Moreover, the phenolic compounds in melatonin treated banana fruit peel were quantitatively analyzed by liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results indicated that melatonin treatment changed the contents of 63 polyphenolics in banana fruit, and by which involved in delaying chilling injury and alleviating peel browning. In conclusion, melatonin treatment is a potential technique in alleviating chilling injury of banana fruit under low temperature storage.

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