Effects of postharvest brassinolide dipping on quality parameters and antioxidant activity in peach fruit
2015
Ge, Y. H. | Li, C. Y. | Tang, R. X. | Sun, R. H. | Li, J. R.
The effects of different concentrations (0, 2, 5, 10 µmol L-1) of brassinolide (BL) on blue mold rot caused by Penicillium expansum in peach fruit and storage quality were examined. The present study also determined the effect of BL on the activity of the main enzymes and antifungal compounds in the phenylpropanoid pathway. Fruit were treated with BL immediately after harvest and stored at 20°C for 5 days. Results indicated that BL significantly decreased (P<0.05) the lesion diameter of P. expansum infections in peach fruit. The optimal concentration was 5 µmol L-1. This concentration of BL also delayed the increase in weight loss, and the decrease in flesh hardness, soluble solids content (SSC) and titratable acid (TA) content in peach fruit. Ascorbic acid (AsA) content was also significantly induced (P<0.05) by BL treatment. Results also indicated that BL treatment significantly enhanced (P<0.05) phenylalanine ammonia lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate/coenzyme A ligase (4CL) activity, as well as the content of total phenolic compounds, flavonoids, and lignin in peach fruit. These results suggest that the BL reduction in fruit decay caused by P. expansum may be associated with the induction of disease resistance and a delay in senescence.
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