UV-B irradiation alleviates the deterioration of cold-stored mangoes by enhancing endogenous nitric oxide levels.
UV-B irradiation alleviates the deterioration of cold-stored mangoes by enhancing endogenous nitric oxide levels.
复制标题
DOI：
10.1016/j.foodchem.2014.08.014
复制
发表时间：
2015-02
期刊：
影响因子：
8.8
通讯作者：
Jiazhao Ruan;Mengya Li;Haihong Jin;Lina Sun;Yun Zhu;Maojun Xu;Jufang Dong
中科院分区：
文献类型：
--
作者：
Jiazhao Ruan;Mengya Li;Haihong Jin;Lina Sun;Yun Zhu;Maojun Xu;Jufang Dong
研究了UV-B辐射对芒果果实冷害、后熟和内源一氧化氮（NO）含量的影响。在6 °C冷藏10 d后，经5 kJ m− 2 UV-B处理4 h的果实在常温下成熟过程中，冷害指数、离子渗漏率和丙二醛（MDA）含量均显著低于对照。在成熟期，UV-B辐射处理的芒果果实硬度显著高于对照。UV-B处理后，果实内源NO含量迅速增加。用NO特异性清除剂预处理芒果，不仅能消除UV-B诱导的NO积累，而且能抑制UV-B诱导的果实冷害、氧化损伤和后熟延迟。总之，这些结果表明，UV-B处理可以提高耐冷性和延迟果实成熟的芒果触发内源NO的产生。
Effects of UV-B radiation on chilling injury, ripening and endogenous nitric oxide (NO) levels in mango fruit were evaluated. Chilling injury index, ion leakage, and malondialdehyde (MDA) content of the fruit pretreated with 5 kJ m−2UV-B for 4 h were significantly lower than those of the control during fruit ripening at ambient temperature following cold storage at 6 °C for 10 days. Fruit firmness of the mangoes irradiated with UV-B was significantly higher than the control during the ripening period. Endogenous NO levels of the UV-B-irradiated fruit were rapidly increased after UV-B treatment. Pre-treatment of mangoes with the NO specific scavenger, not only abolished UV-B-triggered NO accumulation, but also suppressed the UV-B-reduced chilling injury, oxidative damage, and ripening delay of the fruit. Together, the results suggest that UV-B treatment may enhance chilling tolerance and delay fruit ripening of mangoes by triggering endogenous NO generation in the fruit.