Details

Autor(en) / Beteiligte

• Zhang, Lin
• Cao, Xiang
• Wang, Zhiqiang
• Zhang, Zhengke
• Li, Jiangkuo
• Wang, Qing
• Xu, Xiangbin

Titel

Brassinolide alleviated chilling injury of banana fruit by regulating unsaturated fatty acids and phenolic compounds

Ist Teil von

• Scientia horticulturae, 2022-04, Vol.297, p.110922, Article 110922

Ort / Verlag

Elsevier B.V

Erscheinungsjahr

2022

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •BL significantly delayed CI of banana fruit during low temperature storage.•The rate of starch converting into soluble sugar was enhanced by BL treatment.•BL increased the contents of proline and flavonoid, and compounds of phenolic.•BL treatment increased the contents of phospholipid and unsaturated fatty acids.•BL treatment maintained the fluidity and integrity of cell membrane of fruit peel. The effects of brassinolide (BL) on alleviating the occurrence of chilling injury (CI) of banana fruit were investigated. The present results showed that BL effectively decreased the CI index, enhanced the proline accumulation, reduced the malondialdehyde production, and accelerated starch degradation. Meanwhile, it also enhanced the activities of antioxidative enzymes and contents of the phenolic compounds, and decreased the reactive oxygen species accumulation. Higher integrity of plasma membrane was observed in the epidermal tissues and higher levels of unsaturated fatty acids were detected in the membrane, indicated that BL enhanced membrane lipid fluidity and maintained the cell membrane integrity of banana fruit. In conclusion, BL treatment is a potential method in enhancing chilling tolerance of banana fruit under low temperature storage or cold chain circulation.