Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits.
Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits.
复制标题
迷迭香酸通过调节成熟相关性状延迟番茄果实成熟
DOI：
10.3390/antiox10111821
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发表时间：
2021-11-17
期刊：
影响因子：
--
通讯作者：
Yu J
中科院分区：
文献类型：
--
作者：
Zhu C;Wu S;Sun T;Zhou Z;Hu Z;Yu J
水果是必需维生素和促进健康的矿物质的极好来源。近年来，通过内外部因素调控果实成熟以提高果实品质和保质期受到了广泛关注。迷迭香酸（RA）是一种天然植物源性多酚，因其独特的生理功能而广泛应用于药物治疗和食品工业。然而，RA在植物生长发育中的作用，特别是在果实采后时期，仍然很大程度上是未知的。在这里，我们证明了采后RA处理延迟了番茄果实的成熟。外源施用RA降低了成熟相关的乙烯产量，抑制了果实由绿到红的变化，这是由于番茄红素积累的减少。我们还发现，在ra处理的番茄果实中，成熟过程中蔗糖和苹果酸的降解被显著抑制。代谢产物分析结果表明，RA的施用促进了番茄果实中多种氨基酸的积累，如天冬氨酸、丝氨酸、酪氨酸和脯氨酸。同时，RA通过增加抗氧化酶的活性和还原型抗氧化剂的含量来增强抗氧化系统。这些发现不仅揭示了RA在果实成熟中的新功能，而且为管理和改善番茄果实的保质期、风味和感官进化提供了一种有吸引力的策略。
Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.
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