p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens
p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens
复制标题
对香豆酸诱导甜樱桃果实对真菌病原体的抗氧化能力和防御反应
DOI：
10.1016/j.postharvbio.2020.111297
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发表时间：
2020-11-01
影响因子：
7
通讯作者：
Tian, Shiping
中科院分区：
文献类型：
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作者：
Liu, Xiaoyun;Ji, Dongchao;Tian, Shiping
酚酸类化合物是植物体内重要的次生代谢产物，参与多种生理活性，如酶活性和养分吸收。鉴于其促进健康的益处，酚酸吸引了相当大的研究兴趣。然而，它们在保持果实采后品质和抑制病害发生方面的作用却很少被报道。对香豆酸（p-CA）能显著降低甜樱桃果实的自然腐烂率，保持其感官品质，其主要原因是激活了苯丙素代谢途径，促进了细胞壁重塑，提高了非酶抗氧化剂的含量，提高了主要抗氧化酶的活性。此外，p-CA还显著抑制了灰葡萄孢和扩展青霉的菌丝生长，并降低了扩展青霉的展青霉素产量。这些结果表明，p-CA可以提高甜樱桃果实的抗氧化能力和对病原真菌的防御反应，为进一步了解植物源酚酸的保鲜机理提供参考。
Phenolic acids are important secondary metabolites involved in multiple physiological activities in plants, such as enzymatic activities and nutrient uptake. Given their health-promoting benefits, phenolic acids have attracted considerable research interests. However, their functions in maintaining postharvest fruit quality and suppressing disease incidence are seldom documented. Here, we reported that p-coumaric acid (p-CA) dramatically reduced the natural decay rate and maintained organoleptic quality of sweet cherry fruit, which was mainly attributed to activation of phenylpropanoid metabolic pathway and cell wall remodeling, elevated contents of non-enzymatic antioxidants and improved activities of major antioxidant enzymes. Moreover, p-CA also significantly inhibited mycelial growth of Botrytis cinerea and Penicillium expansum, and it also reduced patulin production from P. expansum. Collectively, these results demonstrated that p-CA can improve antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens, which may provide references for understanding the freshness-keeping mechanisms relevant to plant-derived phenolic acids.