Anthocyanins double the shelf life of tomatoes by delaying overripening and reducing susceptibility to gray mold.
Anthocyanins double the shelf life of tomatoes by delaying overripening and reducing susceptibility to gray mold.
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DOI：
10.1016/j.cub.2013.04.072
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发表时间：
2013-06-17
期刊：
影响因子：
9.2
通讯作者：
Martin, Cathie
中科院分区：
文献类型：
--
作者：
Zhang, Yang;Butelli, Eugenio;De Stefano, Rosalba;Schoonbeek, Henk-jan;Magusin, Andreas;Pagliarani, Chiara;Wellner, Nikolaus;Hill, Lionel;Orzaez, Diego;Granell, Antonio;Jones, Jonathan D. G.;Martin, Cathie
货架期是许多水果的重要品质特征，包括西红柿。我们报告说，番茄中丰富的花青素，一种天然色素，可以显著延长货架期。花青素的积累抑制了番茄果实成熟后期的进程，降低了紫色番茄果实对采后灰霉病菌的感受性。我们表明，对白僵菌敏感性的降低具体取决于花色苷的积累，花青素的积累改变了感染期间ROS爆发的扩散。紫色水果的抗氧化能力增强，可能会减缓过熟的过程。提高番茄中天然抗氧化剂的水平为通过基因工程或传统育种延长货架期提供了一种新的策略。花青素的积累使番茄果实的采后贮藏时间翻了一番，花青素的积累降低了番茄果实对灰霉病的敏感性。较长的货架期与果实花青素的高亲水性抗氧化能力有关。
Shelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea, one of the most important postharvest pathogens, is reduced in purple tomato fruit. We show that reduced susceptibility to B. cinerea is dependent specifically on the accumulation of anthocyanins, which alter the spreading of the ROS burst during infection. The increased antioxidant capacity of purple fruit likely slows the processes of overripening. Enhancing the levels of natural antioxidants in tomato provides a novel strategy for extending shelf life by genetic engineering or conventional breeding. Anthocyanin accumulation doubles the postharvest storage time of tomato fruit Anthocyanin enrichment reduces susceptibility of tomato fruit to Botrytis cinerea Longer shelf life is associated with high hydrophilic antioxidant capacity of fruit Anthocyanins perturb the dynamics of the ROS burst during infection by B. cinerea
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