6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism

doi:10.7506/spkx1002-6630-20230506-047

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (13): 256-263.doi: 10.7506/spkx1002-6630-20230506-047

• Packaging & Storage • Previous Articles

6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism

TANG Yong, WU Huayu, ZHAO Ping, WANG Fang, DENG Jia

(1. College of Forestry, Southwest Forestry University, Kunming 650224, China; 2. Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; 3. Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Kunming 650224, China; 4. Key Laboratory of Biodiversity Conservation in Southwest China, State Forestry Administration, Kunming 650224, China)

Published:2024-07-12

Abstract

Abstract: To study the effect of 6’-O-caffeoylarbutin (CA) treatment on the prevention and control of gray mold in postharvest blueberry fruit and its effect on fruit phenylpropane metabolism, blueberries were soaked in 2.5 mmol/L CA solution or distilled water as the control. The results showed that CA treatment significantly reduced the incidence of gray mold in postharvest blueberry fruit and inhibited the expansion of lesion diameter when compared with the control. Meanwhile, it increased the activities of phenylalanine ammoniase (PAL), cinnamic acid-4-hydroxylase (C4H), 4-coenzyme coenzyme A ligase (4CL), cinnamyl alcohol dehydrogenase (CAD), polyphenol oxidase (PPO) and peroxidase (POD), as well as the contents of total phenols, flavonoids and lignin, with few adverse effects on the storage quality. It is concluded that CA treatment could promote the synthesis and accumulation of resistance-related substances and consequently enhance the resistance to gray mold by activating the enzyme activities related to phenylpropane metabolism in postharvest blueberry fruit.

Key words: blueberry; 6’-O-caffeylarbutin; phenylpropane metabolism; disease resistance

CLC Number:

TS255.3

TANG Yong, WU Huayu, ZHAO Ping, WANG Fang, DENG Jia. 6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism[J]. FOOD SCIENCE, 2024, 45(13): 256-263.

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6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism

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