Trehalose delays postharvest browning of litchi fruit by regulating antioxidant capacity, anthocyanin synthesis and energy status

IF 6.4 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology Pub Date : 2024-10-12 DOI:10.1016/j.postharvbio.2024.113249

Gangshuai Liu , Shiqi Liu , Jialiang Liu , Yue Xiang , Lisha Zhu , Xiangbin Xu , Zhengke Zhang

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引用次数: 0

Abstract

Litchi fruit is extremely vulnerable to postharvest browning due to its perishable physiological characteristics, which seriously restricts the shelf-life and industrial development of products. Trehalose is a natural product with excellent biological activity and safety. In this work, the ability of trehalose to mitigate the browning of ‘Feizixiao’ litchi fruit stored at 25 °C and its physio-biochemical mechanisms were evaluated. The application of trehalose at 2.5 g L⁻¹ to litchi fruit delayed browning and redness loss. Trehalose treatment alleviated oxidative stress-induced impairment of membrane system, as indicated by reduced generation of O₂^-., H₂O₂ and malondialdehyde (MDA) and lowered relative electrolyte leakage (REL), which was a result of increased activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR). Compared to control fruit, repressed activities of polyphenol oxidase (PPO) and peroxidase (POD) coincident with higher contents of total phenolics, flavonoids, anthocyanins, procyanidin B2 and cyanidin-3-O-glucoside were observed in fruit receiving trehalose, indicating an amelioration of enzymatic browning by trehalose treatment. Furthermore, trehalose treatment stimulated the expression of anthocyanin biosynthetic genes (LcPAL, Lc4CL, LcCHS, LcCHI, LcANS, LcDFR and LcUFGT) and their transcriptional activator genes (LcMYB43435, LcMYB18362, LcMYB30086 and LcMYB2539), while suppressing the transcription of microRNAs (miR159, miR319, miR828 and miR858) that mediate MYB degradation. Additionally, trehalose treatment increased content of adenosine triphosphate (ATP) and expression of LcPGK and LcCa²⁺-ATPase, while repressing the transcription of miR2118 that can target and negatively regulate LcPGK and LcCa²⁺-ATPase, which facilitated the synthesis and utilization of energy. These findings suggest that trehalose could retard postharvest browning in litchi fruit by enhancing antioxidant capacity, promoting anthocyanin synthesis and maintaining energy homeostasis.

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通过调节抗氧化能力、花青素合成和能量状态来延迟荔枝果采后褐变的时间

荔枝果因其易腐烂的生理特点，采后极易发生褐变，严重制约了产品的货架期和产业发展。曲哈洛糖是一种天然产品，具有极佳的生物活性和安全性。本研究评估了曲哈洛糖缓解 25 °C贮藏的 "妃子笑 "荔枝果实褐变的能力及其生理生化机理。在荔枝果实中施用 2.5 g L-1 的三卤糖可延缓褐变和红度损失。从减少 O2-、H2O2 和丙二醛（MDA）的生成以及降低相对电解质渗漏（REL）可以看出，曲哈洛糖处理减轻了氧化应激诱导的膜系统损伤，这是超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）和谷胱甘肽还原酶（GR）等抗氧化酶活性增加的结果。与对照果实相比，接受三卤糖的果实中多酚氧化酶（PPO）和过氧化物酶（POD）的活性受到抑制，同时总酚、类黄酮、花青素、原花青素 B2 和花青素-3-O-葡萄糖苷的含量较高，这表明三卤糖处理改善了酶促褐变。此外，三卤糖还能刺激花青素生物合成基因（LcPAL、Lc4CL、LcCHS、LcCHI、LcANS、LcDFR 和 LcUFGT）及其转录激活基因（LcMYB43435、LcMYB18362、LcMYB30086 和 LcMYB2539），同时抑制介导 MYB 降解的微 RNA（miR159、miR319、miR828 和 miR858）的转录。此外，三卤糖还能增加三磷酸腺苷（ATP）的含量以及 LcPGK 和 LcCa2+-ATPase 的表达，同时抑制可靶向和负调控 LcPGK 和 LcCa2+-ATPase 的 miR2118 的转录，从而促进能量的合成和利用。这些研究结果表明，三卤糖可通过提高抗氧化能力、促进花青素合成和维持能量平衡来延缓荔枝果采后褐变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.