High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit.
- Autores: Xiaopeng Wei, Linchun Mao, Xueyuan Han, Wenjing Lu, Dandan Xie, Xingchen Ren, Yuying Zhao
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 6, 2018, págs. 2223-2230
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Rapid wound healing would be critical for successful long-term storage of fruits and vegetables. However, there was no direct evidence for the requirement and efficiency of oxygen in the fruit wound-healing process. This study was conducted to investigate the role of oxygen in wound-induced suberization by analyzing melanin, suberin polyphenolics (SPPs) and related enzymes in half-cut kiwifruits exposed to 100%, 50%, 21% and 0% oxygen.; Results: By 3 days after wounding, the wound surface of kiwifruit in high (50 and 100%) oxygen appeared as a continuous layer of melanin and SPPs underneath, which effectively prevent excessive water vapor loss from the fruit halves. In contrast, melanin and SPPs deposition in the wound surface in 0% oxygen was significantly reduced, with high water vapor loss. Rapid decrease of soluble phenolic acids (caffeic, p-coumaric, ferulic acids) was coupled with the increase of bound ferulic acid (coniferyl diacetate) especially in high oxygen by 9 days after wounding. Meanwhile, high oxygen enhanced peroxidase, catalase, phenylalanine ammonia-lyase, and polyphenol oxidase activities.; Conclusion: Oxygen is required for wound-induced melanin and SPPs formation, and high oxygen is effective in promoting wound suberization in postharvest kiwifruit. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
