Effects of organic vs. conventional farming systems on quality and antioxidant metabolism of passion fruit during maturation
Effects of organic vs. conventional farming systems on quality and antioxidant metabolism of passion fruit during maturation
复制标题
DOI：
10.1016/j.scienta.2017.05.021
复制
发表时间：
2017-08-19
影响因子：
4.3
通讯作者：
Alcantara de Miranda, Maria Raquel
中科院分区：
文献类型：
--
作者：
de Oliveira, Aurelice Barbosa;de Almeida Lopes, Monica Maria;Alcantara de Miranda, Maria Raquel
本研究的目的是评估质量和抗氧化剂代谢的变化，在成熟的西番莲水果从有机和传统的生产系统。在采后品质，抗氧化代谢（酶和非酶）的变量，总抗氧化活性（TAA），脂质过氧化程度作为氧化胁迫的指标和酚相关酶，苯丙氨酸解氨酶（PAL）的活性进行了评价果实采收在发育阶段：断路器/转黄（生理成熟）和完全黄色（成熟）。结果表明，有机水果较小，但可溶性固形物含量较高，酸度较低。在破花期，有机果实PAL活性比常规果实高24%，但常规果实破花期（36.14 mg GAE 100 g（-1））和成熟期（36.47 mg GAE 100 g（-1））总酚含量均高于有机果实。有机水果虽然APX活性和维生素C含量较高，但生物膜的脂质过氧化程度明显高于有机水果。结果表明，有机种植系统诱导西番莲的氧化应激，负面影响水果的大小，虽然诱导抗氧化防御机制，通过增加维生素C和抗氧化酶的活性。
The objective of this study was to evaluate the changes in quality and antioxidant metabolism during ripening of passion fruits from organic and conventional production systems. Postharvest quality, variables of antioxidant metabolism (enzyme and non-enzymes), total antioxidant activity (TAA), lipid peroxidation degree as indicator of oxidative stress and the activity of phenolic-associated enzyme, phenylalanine ammonia lyase (PAL) were evaluated in fruits harvested at developmental stages: breaker/turning yellow (physiologically mature) and completely yellow color (ripe). Results show that organic fruits were smaller, although with higher soluble solids content and a lower acidity. At breaker stage, PAL activity was 24% than higher in organic fruits than in conventional fruits, although, total phenolic content was higher in conventional fruits harvested at both breaker (36.14 mg GAE 100 g(-1)) and ripe (36.47 mg GAE 100 g(-1)) stages. Organic fruit showed a significantly greater lipid peroxidation degree of biological membranes, despite their also higher APX activity and vitamin C contents. Results suggest that organic cropping system induced an oxidative stress in passion fruit, negatively influencing fruit size, although inducing the antioxidant defense mechanism, through increments of vitamin C and antioxidant enzymes activity.