| عنوان مجله
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FOOD TECHNOLOGY AND BIOTECHNOLOGY
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| چکیده
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Research background. Low temperature storage causes chilling injury in plum (Prunus
domestica L.) fruits. Consequently, any treatments with beneficial effects against these
symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on ‘Stanley’ plum fruits. The main purpose of the present study is to investigate the
influence of the exogenous application of phenylalanine on fruit quality, chilling tolerance,
and antioxidant capacity of ‘Stanley’ plums during cold storage.
Experimental approach. Phenylalanine at different concentrations was applied on
‘Stanley’ plums. Following phenylalanine application, plums were cold stored. Chilling injury, antioxidant capacity, electrolyte leakage, malondialdehyde, proline and internal contents of anthocyanin, flavonoids, phenols, ascorbic acid and some antioxidant enzymes
were assessed.
Results and conclusions. Phenylalanine treatment significantly alleviated chilling injury
in plum fruits by enhancing antioxidant capacity and increasing the activity of phenylalanine ammonia lyase enzyme (PAL). Phenylalanine-treated fruits had higher mass fractions
of ascorbic acid, anthocyanins, flavonoids and phenols, as well as a higher total antioxidant activity than the control fruits during low temperature storage. Phenylalanine at 7.5 mM
was the most effective treatment in enhancing the activity of PAL, the accumulation of
phenolic compounds and in reducing the severity of chilling injury. Treatments delayed
mass loss and maintained fruit firmness. In addition, the application of 7.5 mM phenylalanine improved the activities of antioxidant enzymes (superoxide dismutase, catalase and
ascorbate peroxidase), decreased the accumulation of hydrogen peroxide, and increased
the endogenous content of proline. Moreover, phenylalanine maintained membrane integrity, manifested by a reduced electrolyte leakage and malondialdehyde accumulation.
Novelty and scientific contribution. In the current study, chilling injury ha
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