Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism
| Autor: | Wangli Zhang, Wenxiao Jiao, Handong Zhao, Weibo Jiang, Xinguang Fan, Jiankang Cao, Chang Shu, Kuanbo Cui |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Sucrose
Time Factors Energy metabolism 01 natural sciences Analytical Chemistry Fructokinases Adenosine Triphosphate 0404 agricultural biotechnology Hexokinase Freezing Chilling injury Food science Prunus persica Chemistry 010401 analytical chemistry Temperature 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Cold Temperature Food Storage Fruit Energy Metabolism Sugars Food Science |
| Zdroj: | Food Chemistry. 289:426-435 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.03.088 |
| Popis: | To avoid chilling injury (CI) of nectarines during storage, the impact of near-freezing temperature (NFT) (-1.4 ± 0.1 °C), 0 ± 0.1 °C and 5 ± 0.1 °C on CI incidence, ion leakage, levels of soluble sugars and enzymatic activities related to soluble sugars and energy metabolism, were investigated over five weeks. NFT-stored fruit showed no CI symptoms and significantly (P 0.05) lower increase of ion leakage than those kept at 0 and 5 °C. NFT significantly (P 0.05) diminished the activities of sucrose metabolism-associated enzymes leading to a higher level of sucrose in fruit, and maintained higher activities of hexokinase and fructokinase. Additionally, NFT-stored fruit exhibited significantly (P 0.05) higher activities of energy metabolism-associated enzymes than fruit stored at 0 and 5 °C, leading to high levels of adenosine triphosphate and energy in fruit. These results indicated that NFT storage can effectively enhance chilling tolerance of nectarine fruit by inducing the metabolism of soluble carbohydrates and energy. |
| Databáze: | OpenAIRE |
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