Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple

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• 作者：Qin Zhang ; Yulong Liu ; Congcong He ; Shijiang Zhu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：June 10, 2015
• 年：2015
• 卷：63
• 期：22
• 页码：5313-5320
• 全文大小：591K
• ISSN：1520-5118

文摘

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 渭M abscisic acid (ABA) reduced IB incidence by 23.4鈥?6.3% 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^{路鈥?/sup>, 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.}