Delayed senescence of kiwifruit by p-coumaric acid pretreatment during storage at 20 °C: Toward regulating the ascorbate–glutathione cycle and phenolic anabolism
Maomao Cao, Xiaolu Wang, Jinlong Su, Zemian Lu, Yaoyao Li and Hui Gao
Scientia Horticulturae 280: 109913.
2021
บทคัดย่อ
‘Xuxiang’ kiwifruit were pretreated with 0.5 mmol L−1 p-coumaric acid (p-CA) and then stored at 20 °C for up to 20 d to investigate the influence of p-CA and possible mechanisms on senescence. Results showed that p-CA-pretreated fruit were of less senescence, and displayed inhibited softening, respiration intensity and accumulations of soluble sugars, malondialdehyde and hydrogen peroxide. p-CA-pretreated fruit were of better antioxidant status, and had higher ascorbic acid and glutathione contents and activity of ascorbate-glutathione cycle-related enzymes including ascorbate peroxidase, dehydroascorbate reductase, monodehydroascorbate reductase and glutathione reductase, and also had higher total phenolics resulting from synergistic action of increased endogenous p-CA content and activated shikimate dehydrogenase and phenylalanine ammonia-lyase activity. p-CA pretreatment is an effective practice for delaying senescence and maintaining quality for kiwifruit during ambient storage.