Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple.
J Agric Food Chem
; 63(22): 5313-20, 2015 Jun 10.
Article
em En
| MEDLINE
| ID: mdl-26007196
Internal browning (IB) is a postharvest physiological disorder causing economic losses in pineapple, but there is no effective control measure. In this study, postharvest application of 380 µM abscisic acid (ABA) reduced IB incidence by 23.4-86.3% and maintained quality in pineapple fruit. ABA reduced phenolic contents and polyphenol oxidase and phenylalanine ammonia lyase activities; increased catalase and peroxidase activities; and decreased O2(·-), H2O2, and malondialdehyde levels. This suggests ABA could control IB through inhibiting phenolics biosynthesis and oxidation and enhancing antioxidant capability. Furthermore, the efficacy of IB control by ABA was not obviously affected by tungstate, ABA biosynthesis inhibitor, nor by diphenylene iodonium, NADPH oxidase inhibitor, nor by lanthanum chloride, calcium channel blocker, suggesting that ABA is sufficient for controlling IB. This process might not involve H2O2 generation, but could involve the Ca(2+) channels activation. These results provide potential for developing effective measures for controlling IB in pineapple.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Temas:
Geral
Base de dados:
MEDLINE
Assunto principal:
Ananas
/
Conservação de Alimentos
/
Frutas
Tipo de estudo:
Evaluation_studies
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
China