PDF(Pubmed)
Abstract：
Tomato fruit (Solanum lycopersicum L.) has a very brief storability, displaying chilling injury (CI) when stored in cold conditions used to delay ripening. For this reason, in this study, different concentrations (10, 50, and 100 mg L-1) of chlorogenic acid (ChA) were assayed to evaluate its effectiveness in maintaining fruit quality traits and mitigating CI symptoms in tomatoes. Our results showed that ChA treatments effectively delayed weight loss and maintained fruit firmness, with optimal results observed at 50 mg L-1. In general, higher concentrations did not result in significant quality improvements. Additionally, ChA-treated tomatoes exhibited reduced values in malondialdehyde (MDA) content and electrolyte leakage (EL), indicating improved membrane integrity and reduced oxidative damage. ChA treatments also maintained a higher total phenolic content (TPC) during storage, with significant levels of individual polyphenols such as rutin, neochlorogenic acid, and p-coumaric acid, suggesting enhanced antioxidant capacity and better preservation of fruit quality. This is the first time the potential of ChA to reduce CI has been evaluated in any fruit species, and its impact in tomato ripening is shown to uphold fruit quality during cold storage, prolonging the storability of tomatoes. In particular, we highlight its natural origin and effectiveness as a postharvest treatment.
摘要：
番茄果实（SolanumlycopersicumL.）具有非常短暂的可储存性，在寒冷条件下储存时显示冷害(CI)，用于延迟成熟。出于这个原因,在这项研究中，测定了不同浓度（10、50和100mgL-1）的绿原酸（ChA），以评估其在保持番茄果实品质性状和减轻CI症状方面的有效性。我们的结果表明，ChA处理有效地延缓了体重减轻并保持了果实的硬度，在50mgL-1时观察到最佳结果。总的来说,更高的浓度不会导致显著的质量改善.此外,ChA处理的西红柿表现出丙二醛（MDA）含量和电解质泄漏（EL）的降低值，表明改善的膜完整性和减少的氧化损伤。ChA处理在储存过程中也保持了较高的总酚含量(TPC)，具有显著水平的单个多酚，例如芦丁，新绿原酸，和对香豆酸,提示抗氧化能力增强，果实品质保存较好。这是首次在任何水果物种中评估ChA降低CI的潜力，它对番茄成熟的影响显示出在冷藏过程中保持水果质量，延长西红柿的储存性。特别是,我们强调其天然来源和有效性作为一种采后治疗。
