FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (13): 158-165.doi: 10.7506/spkx1002-6630-20200818-242

• Packaging & Storage • Previous Articles     Next Articles

Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit

WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng   

  1. (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)
  • Online:2021-07-15 Published:2021-07-27

Abstract: The effects of 10 mmol/L glycine betaine dipping treatment on chilling injury and ascorbic acid-glutathione (AsA-GSH) cycle metabolism in peach fruit (Prunus persica Batsch cv. ‘Hujingmilu’) stored at (0 ± 1) ℃ were investigated. The results indicated that glycine betaine treatment could significantly inhibit the incidence of chilling injury in peach fruit and delay the increase in relative electric conductivity, malondialdehyde (MDA) content and hydrogen peroxide content. In addition, glycine betaine treatment could improve the activities of ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase and glutathione reductase, induce the up-regulation of PpAPX, PpGR, PpMDHAR and PpDHAR gene expression and maintain high levels of ascorbic acid, glutathione, ascorbic acid/dehydroascorbate ratio and glutathione/oxidized glutathione ratio. It is suggested that exogenous glycine betaine can effectively remove excessive hydrogen peroxide in cells and relieve the oxidative damage to the cell membrane caused by low temperature stress by regulating the AsA-GSH cycle, thereby reducing chilling injury symptoms in peach fruit during cold storage.

Key words: glycine betaine, peach fruit, chilling injury, ascorbic acid-glutathione cycle

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