Early Detection of Alternaria alternata Infection in Fresh Pepper Fruit Based on Chlorophyll Fluorescence Properties and Membrane Leakage

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2025-03-08 DOI:10.1007/s12161-025-02773-3

Can Zhao, Tiantian Niu, Jiaxin Zhou, Leqing Zhu, Shuang Gu, Xiangyang Wang

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引用次数: 0

Abstract

Timely identification of Alternaria alternata infection in postharvest green peppers is crucial before overt symptoms. This study evaluated peppers’ appearance, chlorophyll, chlorophyll fluorescence parameters, and membrane leakage after A. alternata infection. Fatty acids of thylakoid membrane in peppers were determined by gas chromatography-mass spectrometry (GC–MS). Diseased fruit showed early declines in appearance, chlorophyll, fluorescence parameters, and membrane integrity, with minimum fluorescence (F0), electrical conductivity, and the absorbance of nucleic acid at 260-nm wavelength (OD₂₆₀) distinguishing them from the controls within 1 d. These changes preceded sensory quality and other chlorophyll metrics. Diseased areas exhibited significant differences than healthy areas. Total fatty acid contents in the controls increased, while those in diseased fruit decreased. Linoleic acid had a significant correlation with membrane leakage, fluorescence, and chlorophyll, respectively. The degradation of unsaturated fatty acids led to significant changes in chlorophyll fluorescence parameter and membrane leakage. F0, electrical conductivity, and OD₂₆₀ were all suitable for early identification of A. alternata infection in postharvest peppers.

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基于叶绿素荧光特性和膜渗漏的辣椒鲜果交替病菌感染早期检测

在青椒出现明显症状之前，及时鉴定其侵染是至关重要的。本研究对青椒侵染后的外观、叶绿素、叶绿素荧光参数和膜渗漏进行了评价。采用气相色谱-质谱联用技术对辣椒类囊体膜脂肪酸进行了测定。患病果实表现出外观、叶绿素、荧光参数和膜完整性的早期下降，最低荧光（F0）、电导率和260 nm波长核酸吸光度（OD260）在1 d内与对照区分。这些变化先于感官质量和其他叶绿素指标。病变区与健康区差异显著。对照组总脂肪酸含量升高，病果总脂肪酸含量降低。亚油酸分别与膜渗漏、荧光和叶绿素呈显著相关。不饱和脂肪酸的降解导致叶绿素荧光参数和膜渗漏发生显著变化。F0、电导率和OD260均适用于采后辣椒侵染蚜的早期鉴定。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.