文献类型：期刊文献

英文题名：Azacytidine shows potential in controlling the chilling injury of banana peel during cold storage

作者：Chen, Yanpei[1];Xu, Yanqun[1,2,6];Han, Xueyuan[4];Ma, Quan[1];Zhou, Wei[5];Guo, Huiyuan[7];Li, Dong[1];Luo, Zisheng[1,2,3]

机构：[1]Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou, Peoples R China;[2]Zhejiang Univ, Ningbo Innovat Ctr, Ningbo, Peoples R China;[3]Zhejiang Univ, Zhejiang Key Lab Agrifood Proc, Key Lab Agroprod Postharvest Handling, Minist Agr & Rural Affairs, Hangzhou, Peoples R China;[4]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing, Peoples R China;[5]Chinese Acad Trop Agr Sci, Zhanjiang Expt Stn, Zhanjiang, Peoples R China;[6]Harvard Univ, Dept Organism & Evolutionary Biol, Cambridge, MA USA;[7]China Agr Univ, Dept Nutr & Hlth, Beijing, Peoples R China

年份：2024

卷号：159

外文期刊名：FOOD CONTROL

收录：SCI-EXPANDED(收录号：WOS:001155218100001)、、Scopus(收录号：2-s2.0-85181802773)、WOS

基金：Acknowledgements This research was funded by the National Natural Science Founda-tion of China (32272369, 31972114) , the fellowship of the China Postdoctoral Science Foundation (2021M702861) , and the Zhejiang Provincial Natural Science Foundation of China (LQ23C150007) .

语种：英文

外文关键词：Banana fruit; Chilling injury; Quality control; 5-Azacytidine; DNA methylation; ROS

外文摘要：Banana suffers from chilling injury at low temperatures, which significantly challenges industrial banana quality control worldwide without a widely-accepted solution, to date. In this study, 5-azacytidine (5-azaC), a common DNA methylation inhibitor (DNA methylation is a conserved modification that regulates physiological processes), was used to treat banana fingers with subsequent storage at 7 degree celsius for 9 days, which can be a novel strategy for controlling banana peel chilling injury and quality deterioration. In most sampling days, 5-azaC treatment significantly increased lightness value (L*), hue angle, and firmness while significantly decreased the browning index. Surprisingly, the chilling injury index was persistently declined by 5-azaC up to 26.8 % (p < 0.05). 5-azaC also reduced electrolyte leakage and levels of malondialdehyde and reactive oxygen species, indicating the control of chilling injury development. Further results showed that 5-azaC-inhibited DNA methylation contributed to banana chilling injury control by modulating the redox system and energy homeostasis. Collectively, this study offered new insights into fruit chilling injury development and control, as well as inspired potential strategies for postharvest quality control.