Alleviation of postharvest rib-edge darkening and chilling injury of carambola fruit by brassinolide under low temperature storage
文献类型： 外文期刊
作者： Duan, Wenhui 1 ; Mekontso, Francine Ngaffo 1 ; Li, Wen 2 ; Tian, Jixin 1 ; Li, Jiangkuo 3 ; Wang, Qing 4 ; Xu, Xiangbin 1 ;
作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
2.Hainan Univ, Sch Hort, Haikou 570228, Hainan, Peoples R China
3.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China
4.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing 100097, Peoples R China
5.Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Hainan, Peoples R China
关键词： Brassinolide; Cold damage; Cold chain circulation; Fruit; Phenolic metabolism
期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.342； 五年影响因子：4.342 ）
ISSN： 0304-4238
年卷期： 2022 年 299 卷
页码：
收录情况： SCI
摘要： Carambola fruit produced in the tropical and subtropical region could easily suffer the postharvest loss in low temperature storage and cold chain logistics owing to the hazard of chilling injury (CI). Here, the effects of brassinolide (BR) on phenolic metabolism, rib-edge darkening and CI of carambola fruit were studied. The present results showed that BR treatment effectively delayed the CI and weight loss, maintained peel color and flesh firmness, and inhibited the increases of electrolyte leakage, malondialdehyde and reactive oxygen species production, induced total phenols and proline accumulation. Moreover, BR treatment raised the activities of antioxidant enzymes and higher content of individual phenolic compounds, inhibited membrane lipid peroxidation and safeguard cellular membrane integrity. This study for the first time demonstrated that BR could alleviate CI in carambola fruit during low temperature storage and cold chain circulation.
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