Exogenous application of hydrogen sulfide and γ-aminobutyric acid alleviates chilling injury and preserves quality of persimmon fruit (Diospyros kaki, cv. Karaj) during cold storage
Exogenous application of hydrogen sulfide and γ-aminobutyric acid alleviates chilling injury and preserves quality of persimmon fruit (Diospyros kaki, cv. Karaj) during cold storage
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DOI：
10.1016/j.scienta.2021.110198
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发表时间：
2021-04-21
影响因子：
4.3
通讯作者：
Aghdam, Morteza Soleimani
中科院分区：
文献类型：
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作者：
Niazi, Zohreh;Razavi, Farhang;Aghdam, Morteza Soleimani
我们研究了外源施用硫化氢（NaHS；0、1、2、3和4 mM）和γ-氨基丁酸（GABA；0、2.5、5、7.5和10 mM）在减轻冷害和保持柿果实在2℃贮藏45天期间的品质的有效性。我们的结果表明，用 3 mM NaHS 或 7.5 mM GABA 处理的柿子果实表现出较低的冷害，表现为较低的果皮褐变以及较高的总可溶性固形物 (TSS) 和可滴定酸度 (TA)。在用 3 mM NaHS 或 7.5 mM GABA 处理的柿子果实中，由于超氧化物歧化酶 (SOD)、过氧化氢酶 (CAT) 和抗坏血酸过氧化物酶 (APX) 活性较高，H2O2 积累较低，抗坏血酸积累较高，这可能是保持膜完整性的原因，表现为较低的电解质泄漏和丙二醛 (MDA) 积累。此外，经 3 mM NaHS 或 7.5 mM GABA 处理的柿果实中，由于苯丙氨酸解氨酶 (PAL) 较高和多酚氧化酶 (PPO) 活性较低，酚类和黄酮类化合物的积累较高，这可能是其优异的 DPPH 清除活性的解释。除了较低的冷害外，用 3 mM NaHS 或 7.5 mM GABA 处理的柿子果实由于多聚半乳糖醛酸酶 (PG) 和果胶甲酯酶 (PME) 的活性较低而表现出较高的硬度。因此，我们的结果表明，外源施用3 mM NaHS或7.5 mM GABA可以减轻冷害，从而保持柿子果实在冷藏期间的品质。
We studied the effectiveness of the exogenous application of hydrogen sulfide (NaHS; 0, 1, 2, 3 and 4 mM) and gamma-aminobutyric acid (GABA; 0, 2.5, 5, 7.5 and 10 mM) in alleviating chilling injury and retaining the quality of persimmon fruit during storage at 2 degrees C for 45 days. Our results showed that the persimmon fruit treated with 3 mM NaHS or 7.5 mM GABA exhibited lower chilling injury manifested by lower peel browning accompanying by higher total soluble solids (TSS) and titratable acidity (TA). Lower H2O2 accumulation along with higher ascorbic acid accumulation in persimmon fruit treated with 3 mM NaHS or 7.5 mM GABA owing to higher activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) enzymes may be accountable for keeping membrane integrity, represented by lower electrolyte leakage and malondialdehyde (MDA) accumulation. Besides, the higher accumulation of phenols and flavonoids owing to the higher phenylalanine ammonialyase (PAL) and lower polyphenol oxidase (PPO) activity in persimmon fruit treated with 3 mM NaHS or 7.5 mM GABA may be the explanation for superior DPPH scavenging activity. In addition to the lower chilling injury, persimmon fruit treated with 3 mM NaHS or 7.5 mM GABA exhibited higher firmness owing to lower activities of polygalacturonase (PG) and pectin methylesterase (PME). Hence, our results demonstrate that exogenous application of 3 mM NaHS or 7.5 mM GABA could alleviate chilling injury, thus retaining the quality of persimmon fruit during cold storage.