6-Benzyladenine Treatment Maintains Storage Quality of Chinese Flowering Cabbage by Inhibiting Chlorophyll Degradation and Enhancing Antioxidant Capacity.
6-Benzyladenine Treatment Maintains Storage Quality of Chinese Flowering Cabbage by Inhibiting Chlorophyll Degradation and Enhancing Antioxidant Capacity.
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6-苄基腺嘌呤处理通过抑制叶绿素降解和增强抗氧化能力维持大白菜的贮藏品质
DOI：
10.3390/plants12020334
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发表时间：
2023-01-11
期刊：
影响因子：
--
通讯作者：
Wang G
中科院分区：
文献类型：
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作者：
Zhang L;Shi X;Hou H;Lin Q;Zhu S;Wang G
细胞分裂素6-苄基腺嘌呤（6-BA）被广泛用于调节园艺作物的生长。然而，采后不同浓度的6-BA处理对菜心品质的影响尚不清楚。采用5、10、20、40和80 mg·L-1的6-BA溶液对采后的菜心进行叶面喷施。所有6-BA处理均能保护菜心贮藏期间的品质，其中以20和40 mg·L-16-BA处理效果最明显。6-BA处理降低了叶片黄化程度和失重率，维持了较高的叶绿素a和叶绿素B含量，抑制了抗坏血酸和可溶性蛋白的下降，增强了抗氧化能力，减轻了氧化损伤。6-BA处理还上调了抗氧化基因的表达和SOD、POD、CAT活性，抑制了衰老相关基因（BrSAG 12）和叶绿素分解代谢基因（BrPAO、BrPPH、BrSGR 1、BrNYC 1、BrRCCR）的表达。结果表明，采后6-BA处理能提高菜心抗氧化能力，延缓叶片衰老，抑制叶绿素降解，从而保持菜心贮藏期间的品质。本研究结果为大白菜采后保鲜提供了一种可行的方法。
The cytokinin 6-benzyladenine (6-BA) is widely used to regulate the growth of horticultural crops. However, it is not clear how postharvest treatment with 6-BA at various concentrations affects the quality of Chinese flowering cabbage. In this study, harvested Chinese flowering cabbage was foliar sprayed with 6-BA solution at concentrations of 5, 10, 20, 40, and 80 mg·L−1. All 6-BA treatments protected the quality of Chinese flowering cabbage during storage, and the treatment with 20 and 40 mg·L−1 6-BA showed the most obvious effect. Treatment with 6-BA reduced leaf yellowing degree and weight loss rate; maintained high chlorophyll a and chlorophyll b contents; suppressed the declines in ascorbic acid and soluble protein; enhanced antioxidant capacity; and reduced oxidative damage in cabbage leaves. Furthermore, 6-BA treatment upregulated the expression of antioxidant genes and the activities of SOD, POD, and CAT, while inhibiting the expression of senescence-related gene (BrSAG12) and chlorophyll catabolic genes (BrPAO, BrPPH, BrSGR1, BrNYC1, BrRCCR). These results suggest that postharvest 6-BA treatment enhances antioxidant capacity, delays leaf senescence, and inhibits chlorophyll degradation, thereby maintaining the quality of Chinese flowering cabbage during storage. The findings of this study provide a candidate method for preserving Chinese flowering cabbage after harvest.
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影响因子：
4.3
作者：
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通讯作者：
Hortensteiner, Stefan
影响因子：
7
作者：
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通讯作者：
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影响因子：
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作者：
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影响因子：
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作者：
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通讯作者：
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采前过氧化氢处理通过减少水分流失和激活抗氧化防御系统延缓大白菜贮藏期间叶片衰老
影响因子：
5.6
作者：
通讯作者：
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