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Brassinolide alleviated chilling injury of banana fruit by regulating unsaturated fatty acids and phenolic compounds

文献类型： 外文期刊

作者： Zhang, Lin 1 ; Cao, Xiang 1 ; Wang, Zhiqiang 1 ; Zhang, Zhengke 1 ; Li, Jiangkuo 2 ; Wang, Qing 3 ; Xu, Xiangbin 1 ;

作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, 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.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing 100097, Peoples R China

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

关键词： Brassinolide; Chilling injury; Unsaturated fatty acids; Phenolic compounds; Banana fruit

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 297 卷

页码：

收录情况： SCI

摘要： The effects of brassinolide (BL) on alleviating the occurrence of chilling injury (CI) of banana fruit were investigated. The present results showed that BL effectively decreased the CI index, enhanced the proline accumulation, reduced the malondialdehyde production, and accelerated starch degradation. Meanwhile, it also enhanced the activities of antioxidative enzymes and contents of the phenolic compounds, and decreased the reactive oxygen species accumulation. Higher integrity of plasma membrane was observed in the epidermal tissues and higher levels of unsaturated fatty acids were detected in the membrane, indicated that BL enhanced membrane lipid fluidity and maintained the cell membrane integrity of banana fruit. In conclusion, BL treatment is a potential method in enhancing chilling tolerance of banana fruit under low temperature storage or cold chain circulation.

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