Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple

作者：Zhang, Qin; Liu, Yulong; He, Congcong; Zhu, Shijiang^*

来源：Journal of Agricultural and Food Chemistry, 2015, 63(22): 5313-5320.

DOI：10.1021/jf506279x

• abscisic acid
• antioxidant systems
• internal browning
• pineapple
• phenolic compounds
• quality

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 mu M abscisic acid (ABA) reduced IB incidence by 23.486.3% 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 O-2, 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 Ca2+ channels activation. These results provide potential for developing effective measures for controlling IB in pineapple.

• 出版日期2015-6-10
• 单位华南农业大学