Effects of 1-methylcyclopropene on oxidative damage, phospholipases and chilling injury in loquat fruit

被引:33
作者
Cao, Shifeng [1 ,2 ]
Zheng, Yonghua [1 ]
Wang, Kaituo [1 ]
Rui, Huaijing [1 ]
Tang, Shuangshuang [1 ]
机构
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
[2] Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China
基金
中国国家自然科学基金;
关键词
1-MCP; loquat; chilling injury; oxidative damage; phospholipase; ZUCCHINI SQUASH; SUPEROXIDE-DISMUTASE; ETHYLENE INVOLVEMENT; ANTIOXIDANT ENZYMES; LIPID-PEROXIDATION; HYDROGEN-PEROXIDE; COLD-STORAGE; ASSAY; LIPOXYGENASE; STRESS;
D O I
10.1002/jsfa.3710
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
BACKGROUND: Low-temperature storage is commonly used for loquat (Eriobotrya japonica Lindl.) fruit to inhibit decay and extend postharvest life, but it also increases the severity of chilling injury (CI) in red-fleshed fruit. 1-Methylcyclopropene (1-MCP) has been used to reduce the development of Cl in cold-stored loquat. However, the effects of 1-MCP on changes in antioxidant system and phospholipase activity and their relation to Cl have not been investigated. The objective of this study was to determine whether the 1-MCP-induced modification in antioxidant system and phospholipase activity is linked to the reduced Cl in cold-stored loquat fruit. RESULTS: 1-MCP treatment significantly alleviated Cl in 'Fuyang' loquat fruit. The treatment markedly inhibited the accumulation of malondialdehyde, superoxide radicals and hydrogen peroxide and the increase in electrolyte leakage. In addition, 1-MCP-treated fruit exhibited significantly higher catalase activity and lower lipoxygenase (LOX) and phospholipase C (PLC) activities than control fruit during storage. CONCLUSION: These results suggest that LOX and PLC are associated with the induction of Cl in loquat fruit. 1-MCP might reduce Cl by inhibiting LOX and PLC activities and alleviating oxidative damage. (C) 2009 Society of Chemical Industry
引用
收藏
页码:2214 / 2220
页数:7
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