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标题：Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures
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作者：Fariborz Habibi ; Asghar Ramezanian ; Fabián Guillén 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1609-1625
DOI：10.3390/foods9111609
出版社：MDPI Publishing
摘要：Susceptibility of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’ and ‘Sanguine’) to chilling injury (CI) was studied. Antioxidant enzymes as well as physiological and biochemical changes were measured monthly at 2 and 5 °C plus 2 days at 20 °C for shelf life. At 2 °C, CI symptoms were higher than at 5 °C, and ‘Moro’ and ‘Tarocco’ had significantly higher CI than ‘Sanguinello’ and ‘Sanguine’. ‘Moro’ and ‘Tarocco’ had the highest electrolyte leakage, malondialdehyde, hydrogen peroxide (H2O2) and polyphenol oxidase activity and lower phenylalanine ammonia-lyase compared with ‘Sanguinello’ and ‘Sanguine’. The scanning electron microscopy (SEM) micrographs revealed that ‘Moro’ and ‘Tarocco’ showed severe fractures in the flavedo due to CI. ‘Sanguinello’ and ‘Sanguine’ were more tolerant to CI due to an increase of catalase, ascorbate peroxidase and superoxide dismutase, which could prevent the loss of membrane integrity and alleviate CI symptoms. Hierarchical clustering analysis (HCA) for cultivars and temperatures revealed four main clusters. The first cluster included ‘Moro’ and ‘Tarocco’ at 2 °C, and the second cluster included ‘Moro’ and ‘Tarocco’ at 5 °C. The third cluster involved ‘Sanguinello’ and ‘Sanguine’ at 2 °C, and the fourth cluster included ‘Sanguinello’ and ‘Sanguine’ at 5 °C. The order of susceptibility of cultivars to CI was ‘Moro’ > ‘Tarocco’ > ‘Sanguine’ > ‘Sanguinello’.
关键词：antioxidant enzymes; hydrogen peroxide; phenylalanine ammonia-lyase; proline; scanning electron microscopy antioxidant enzymes ; hydrogen peroxide ; phenylalanine ammonia-lyase ; proline ; scanning electron microscopy