Phytochemicals Accumulation in Sanhua Plum (Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants
文献类型： 外文期刊
作者： Li, Quan 1 ; Chang, Xiao-Xiao 2 ; Wang, Hong 1 ; Brennan, Charles Stephen 5 ; Guo, Xin-Bo 1 ;
作者机构： 1.South China Univ Technol, Overseas Expertise Intro Ctr Discipline Innovat F, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Guangzhou 510640, Guangdong, Peoples R China
3.MOA, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangzhou 510640, Guangdong, Peoples R China
4.Guangdong Prov Key Lab Trop & Subtrop Fruit Tree, Guangzhou 510640, Guangdong, Peoples R China
5.Lincoln Univ, Dept Wine Food Mol Biosci, Lincoln 7647, New Zealand
关键词： Prunus salicina L.; gene expression; phytochemicals; antioxidant activity; fruit development
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2019 年 67 卷 9 期
页码：
收录情况： SCI
摘要： This study followed the flesh reddening of Sanhua plum from the surface to the center during fruit development. Five key stages were identified based on color changes during fruit ripening: full-green (FG), red-appeared, half-red, full-red, and purple-red (PR). Fruits were collected and analyzed for phytochemicals and antioxidant properties. Concurrently, the transcript levels of genes associated with phenolic, flavonoid, and anthocyanin production were investigated. The titratable acid content of Sanhua plum decreased during development, while total soluble sugar content increased. In addition, both the total phenolic content and total flavonoid content decreased during development, while anthocyanin content increased. The polyphenol oxidase activity peaked in the PR stage. The maximum antioxidant activity in vitro was observed in the FG stage, while cellular antioxidant activity peaked in the PR stage.
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