Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage
Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage
复制标题
二氯异氰尿酸钠延缓香蕉果实贮藏期间的成熟和衰老
DOI：
10.1186/s13065-018-0503-5
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发表时间：
2018-12
影响因子：
--
通讯作者：
Jiang Yueming
中科院分区：
文献类型：
--
作者：
Wu Qixian;Li Taotao;Chen Xi;Wen Lingrong;Yun Ze;Jiang Yueming
香蕉是典型的跃变型水果，采后迅速软化，货架期很短。二氯异氰尿酸钠（NaDCC）是一种有效的抗菌化合物。本文从生理和分子水平研究了NaDCC对香蕉果实成熟衰老的影响。200 mg L− 1 NaDCC溶液处理可有效抑制香蕉果实采后的后熟衰老。NaDCC处理显著降低了乙烯产生速率和编码1-氨基环丙烷-1-羧酸合成酶、1-氨基环丙烷-1-羧酸氧化酶、乙烯应答转录因子和EIN 3结合F-box蛋白的基因的表达。同时，NaDCC处理显著下调了木葡聚糖内转葡糖基酶/水解酶和果胶酯酶基因的表达。此外，NaDCC处理显着影响成熟相关的初级代谢产物，如糖和有机酸的积累。NaDCC处理降低了羟自由基的产生，提高了1，1-二苯基-2-苦基肼（DPPH）清除能力、还原能力和羟自由基清除能力。因此，NaDCC通过降低乙烯效应和增强抗氧化活性，有效延缓香蕉果实的后熟衰老。
Banana as a typical climacteric fruit soften rapidly, resulting in a very short shelf life after harvest. Sodium dichloroisocyanurate (NaDCC) is reported to be an effectively antibacterial compound. Here, we investigated the effects of NaDCC on ripening and senescence of harvested banana fruit at physiological and molecular levels. Application of 200 mg L−1NaDCC solution effectively inhibited the ripening and senescence of banana fruit after harvest. NaDCC treatment reduced greatly ethylene production rate and expressions of genes encoding1-aminocyclopropane-1-carboxylate synthetase,1-aminocyclopropane-1-carboxylate oxidase,ethylene-responsive transcription factorandEIN3-binding F-box protein. Meanwhile, NaDCC treatment down-regulated markedly the expressions ofxyloglucan endotransglucosylase/hydrolaseandpectinesterasegenes. Furthermore, NaDCC treatment affected significantly the accumulation of ripening-related primary metabolites such as sugars and organic acids. Additionally, NaDCC treatment decreased the production of hydroxyl radical and increased 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, reducing power and hydroxyl radical scavenging activity. In conclusion, NaDCC delayed effectively the ripening and senescence of harvested banana fruit via the reduced ethylene effect and enhanced antioxidant activity.
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影响因子：
8.8
作者：
Keutgen, Anna J.;Pawelzik, Elke
通讯作者：
Pawelzik, Elke
影响因子：
2.4
作者：
R. Jeong;eun-Hee CHu;Eun-Jung Shin;E. Lee;Youn-Sig Kwak;H.-J. Park
通讯作者：
R. Jeong;eun-Hee CHu;Eun-Jung Shin;E. Lee;Youn-Sig Kwak;H.-J. Park
影响因子：
6.1
作者：
Golding, JB;Shearer, D;Wyllie, SG
通讯作者：
Wyllie, SG
影响因子：
7.2
作者：
Griebel, Thomas;Zeier, Juergen
通讯作者：
Zeier, Juergen
影响因子：
1.8
作者：
Fangxu Xu;Xuqiao Feng;Yuehua Wang
通讯作者：
Fangxu Xu;Xuqiao Feng;Yuehua Wang