Fibroin Delays Chilling Injury of Postharvest Banana Fruit via Enhanced Antioxidant Capability during Cold Storage.

ABSTRACT: storage Banana fruit after harvest is susceptible to chilling injury, which is featured by peel browning during cold, and it easily loses its nutrition and economic values. This study investigated the role of fibroin treatment in delaying peel browning in association with the antioxidant capability of postharvest banana fruit during cold storage. Compared to the control fruit, fibroin-treated fruit contained higher amounts of Pro and Cys during overall storage as well as higher glutathione (GSH) during the middle of storage. Conversely, fibroin-treated fruit exhibited a lower peel browning index and reactive oxygen species (ROS) level during overall storage as well as lower contents of hexadecanoic acid and octadecanoic acid by the end of storage compared to control fruit. In addition, fib

SUBMITTER: Liu J 

PROVIDER: S-EPMC6680957 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature