Effects of procyanidin treatment on the ripening and softening of banana fruit during storage
文献类型： 外文期刊
作者： Chen, Jiao 1 ; Li, Yixing 1 ; Li, Fenfang 1 ; Hong, Keqian 2 ; Yuan, Debao 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Hainan Key Lab Banana Genet Improvement, Haikou Expt Stn, Xueyuan Rd, Haikou 571101, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Key Lab Postharvest Physiol & Technol Trop Hort P, Zhanjiang 524088, Peoples R China
关键词： Banana fruit; Softening; Quality; Procyanidins treatment; Cell wall degradation
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 292 卷
页码：
收录情况： SCI
摘要： Cell wall degradation accompanied with softening is very common in harvested fruit. To develop a facile postharvest approach, which can be used at ambient temperature, for suppressing softening and maintaining quality of banana fruit, influences of 1% procyanidin (PA) solution treatment on pulp firmness, total soluble solids (TSS) in pulp, peel hue value, chlorophyll content of peel, fruit ethylene production, fruit respiration rate, malondialdehyde (MDA) concentration in peel, peel ion leakage, activities and expression levels of enzymes related with fruit softening during storage at 23 +/- 2 degrees C were investigated. Results indicated that PA treatment effectively inhibited ripening-associated processes, as compared to the control banana fruit, PA-treated fruit exhibited higher firmness, hue value and chlorophyll content, lower TSS content, ethylene production, respiration rate, MDA concentration, and ion leakage. Besides, lower activities of cell wall-degrading enzymes polygalacturonase (PG), pectin methyl esterase (PME), pectate lyase (PL), and cellulase (CX) and expression levels of PG, PME, PL were also observed in PA-treated fruit. These results would provide theoretical basis to help solve fruit quality decline of banana fruit during storage in further research.
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