Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms
Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms
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甘氨酸甜菜碱通过增强酚类和糖代谢来减少桃果实的冷害
DOI：
10.1016/j.foodchem.2018.08.085
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Zheng Yonghua
中科院分区：
文献类型：
--
作者：
Wang Li;Shan Timin;Xie Bing;Ling Chen;Shao Shuang;Jin Peng;Zheng Yonghua
甘氨酸甜菜碱（GB）处理对减轻包括桃在内的几种水果的冷害（CI）有一定的效果。然而，监管机制仍然未知。在这项研究中，桃果实用10 mmol L−1GB溶液处理10 min。研究了GB处理对CI、酚类物质和可溶性糖代谢的影响。此外，苯丙素和可溶性糖含量，以及与酚和糖代谢相关的酶活性也进行了测定。结果表明，GB降低CI，并保持高水平的总酚和黄酮含量。银杏叶提取物显著提高了苯丙烷代谢相关酶的活性。结果表明，GB处理的果实蔗糖含量较高，果糖和葡萄糖含量较低。因此，GB可以通过调节酚类物质和糖的代谢，维持桃果实中较高的酚类物质和蔗糖含量，从而提高桃的耐冷性。
Glycine betaine (GB) treatment is useful to reduce chilling injury (CI) of several kinds of fruits including peach. However, the regulatory mechanism remains unknown. In this study, peach fruit was treated with 10 mmol L−1GB solution for 10 min. The effects of GB treatment on CI, phenolic and soluble sugar metabolism were investigated in this study. Moreover, phenylpropanoid and soluble sugar content, and enzyme activities associated with phenolic and sugar metabolisms were also measured. The results showed that GB reduced CI and maintained high levels of total phenolic and flavonoid content. The activities of phenylpropanoid metabolism-related enzymes were significantly enhanced by GB. Higher content of sucrose and lower contents of fructose and glucose were observed in GB-treated fruits. Therefore, our results showed that GB could enhance chilling tolerance of peach through regulating phenolic and sugar metabolisms, and maintaining high levels of individual phenolic and sucrose content.