Guangdong is rich in famous Lingnan fruits. Lingnan fruits like damp and heat. After picking, they are prone to senescence, disease and other quality deterioration. Banana is the world’s main economic fruit, ranking first in the fresh fruit trade, and is the main fruit for northern transportation and export in South China. Low-temperature storage is a conventional method to delay the maturity and senescence of fruits after harvest, inhibit the growth of pathogenic bacteria and maintain quality. However, Lingnan fruits such as bananas are sensitive to low temperature and are prone to chilling damage during low-temperature storage. Chilling injury is an important physiological disease in the preservation of bananas and other fruits, and the resulting economic loss is huge. Therefore, precise regulation of fruit preservation is of great significance to the development of fruit and vegetable preservation technology and agricultural production.
The main components of cell membranes are protein and lipids. However, lipids are easily oxidized by reactive oxygen species, leading to degradation of membrane phospholipids and damage to cell membranes. Studies have shown that low temperature can accelerate cell membrane damage and aggravate the symptoms of cold injury. We explore the changes in banana skin lipids before chilling injury and analyze the precise chemical structure of oxidized membrane lipids, which are of great significance for clarifying the oxidative degradation mode of membrane lipids, revealing the mechanism of chilling injury, and developing fruit and vegetable preservation technology. Focusing on the two scientific issues of how low temperature regulates the internal mechanism of banana chilling injury and how other abiotic stresses participate in the quality deterioration of fruits and vegetables, the author has carried out research on the quality deterioration of southern characteristic fruits during his Ph.D. and work. , Has made good research progress. As the first author, he published 9 SCI papers and 1 corresponding author in journals such as Food Chemistry (IF2018:5.399), Postharvest Biology and Technology (IF2019:4.303). Presided over 1 National Natural Science Foundation-Youth Fund, 1 General Project of Guangdong Natural Science Foundation, and 1 Special Project of”Thousands of Doctors (Post)” from Guangdong Academy of Sciences.
The Institute of Bioengineering, Guangdong Academy of Sciences and Jiang Yueming’s research team from the South China Botanical Garden of the Chinese Academy of Sciences have revealed in-depth the changes in lipids in the peel before and after the cold injury of banana fruits:the phosphatidylcholine in the peel after the banana cold injury ( The content of PC) and phosphatidylethanolamine (PE) decreased, and the content of phosphatidic acid (PA), lysolecithin (LPC) and lysocephalin (LPE) increased. Lipid catabolism China’s two enzymes, phospholipase D (PLD) and lipoxygenase (LOX), increase in activity, and increase the content of membrane lipid degradation product MDA (malondialdehyde). This achievement focuses on the key lipids and lipid degradation pathways before and after the chilling injury of fruits, and provides a new perspective for the improvement of fruit and vegetable preservation technology. Recently, this result was published in Foods (IF2019:4.092), the second district journal of the Chinese Academy of Sciences, with the title”Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics”. The first author of this article is Dr. Liu Juan of our institute and the corresponding author is Professor Chen Junjia of our institute and researcher Jiang Yueming of the Chinese Academy of Sciences.