Effects of heat treatment on wound healing in gala and red fuji apple fruits.
Effects of heat treatment on wound healing in gala and red fuji apple fruits.
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DOI：
10.1021/jf904273m
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发表时间：
2010-03
影响因子：
6.1
通讯作者：
X. Shao;K. Tu;Sicong Tu;J. Su;Yan Zhao
中科院分区：
文献类型：
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作者：
X. Shao;K. Tu;Sicong Tu;J. Su;Yan Zhao
研究了热处理(38℃热空气处理4天)对嘎拉和红富士苹果(Malus home tica Borkh.)以及可能的机制。受伤的苹果在20摄氏度或38摄氏度的条件下愈合4天。在处理过程中，测定了乙烯、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)、过氧化氢(H(2)O(2))以及酚类和木质素的含量。治疗结束后，将愈合的创面接种扩张青霉菌、灰霉病菌和尖锐炭疽菌，观察其腐烂发展情况。结果表明，加热对苹果果实伤口愈合的影响与品种有关。与在20℃下愈合的果实相比，38℃加热对嘎拉苹果的伤口愈合有不利影响。然而，相同的处理促进了红富士苹果的伤口愈合。加热显著降低了嘎拉苹果的乙烯释放量、PAL和POD活性，以及伤口周围酚类化合物和木质素的积累。或者，在红富士苹果中，38摄氏度的处理显著提高了处理前两天的乙烯释放和过氧化氢(H(2)O(2))的含量。此外，PAL和POD活性以及伤口周围酚类化合物和木质素的含量都有所增加。我们的发现表明，热处理对伤口愈合影响的这种差异是由于不同品种苹果果实的乙烯释放不同所致。
This study investigated the effects of heat treatment (hot air at 38 degrees C for 4 days) on wound healing in Gala and Red Fuji apple fruits (Malus domestica Borkh.) and the possible mechanism. Wounded apples were healed at either 20 or 38 degrees C for 4 days. During the treatment, ethylene, phenylalanine ammonia-lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO), hydrogen peroxide (H(2)O(2)), and phenolic and lignin contents were measured. Following the treatment, healed wounds were inoculated with Penicillium expansum, Botrytis cinerea, and Colletotrichum acutatum, and then the decay development was observed. Results revealed that the influence of heating on wound healing in apple fruit was cultivar dependent. Compared with fruits healed at 20 degrees C, heating at 38 degrees C had a pejorative effect on wound healing in Gala apples. However, identical treatment enhanced wound healing in Red Fuji apples. Heating sharply reduced ethylene evolution, PAL and POD activity, and the accumulation of phenolic compounds and lignin around wounds in Gala apples. Alternatively, in Red Fuji apples, treatment at 38 degrees C significantly improved ethylene evolution and peroxide (H(2)O(2)) content at the first two days of treatment. In addition, both PAL and POD activities, and contents of phenolic compounds and lignin around wounds increased. Our findings suggest that this discrepancy in the effect of heat treatment on wound healing is due to different effects on ethylene evolution in cultivars of apple fruit.