Exogenous Hemin Increases the Yield, Phenolic Compound Content, and Antioxidant Enzyme Activity of Dragon Fruit during the High-Temperature Period
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Design of the Experiment
2.3. Determination of Morphological Indicators of Fruit
2.4. Determination of Peel Colour Index
2.5. Determination of Fruit Nutritional Indicators
2.6. Determination of Enzyme Activities Related to the Antioxidant System of the Fruit Pulp
2.7. Determination of Chlorophyll Content of Dragon Fruit Stems
2.8. Metabolomic Measurements
2.9. Data Analysis
3. Results
3.1. Effects of Hemin on Morphological Traits of Dragon Fruits
3.2. Effects of Hemin Treatment on the Peel Colour Index
3.3. Effects of Hemin Treatment on Fruit Nutritional Indices
3.3.1. Effect of Hemin Treatment on Soluble Solids, Soluble Protein, Starch and Sucrose
3.3.2. Effects of Hemin Treatment on the Phenolic Content of Dragon Fruit
3.4. Effects of Hemin Treatment on Antioxidant Enzyme Activities of the Pulp of Fruit
3.5. Effect of Hemin Treatment on Chlorophyll Content of Dragon Fruit Stems
3.6. Analysis of Metabolomic Differences
3.7. Correlation Analysis
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatment | Single Fruit Weight (g) | Edible Rate (%) | Yield (g) | Transverse Diameter (mm) | Longitudinal Diameter (mm) | Fruit Shape Index |
---|---|---|---|---|---|---|
CK | 219.16 ± 8.61 b | 61.49%± 0.02 b | 6110.09 ± 206.15 b | 66.20 ± 2.72 a | 84.67 ± 3.28 b | 1.2767 ± 0.00 c |
H1 | 247.62 ± 1.99 ab | 65.89%± 0.01 a | 6195.23 ± 69.88 b | 68.07 ± 1.15 a | 90.13 ± 1.91 ab | 1.3267 ± 0.01 b |
H2 | 265.34 ± 14.04 a | 68.44% ± 0.01 a | 6954.10 ± 87.77 a | 67.63 ± 3.75 a | 90.67 ± 5.34 ab | 1.34 ± 0.01 ab |
H3 | 247.42 ± 9.44 ab | 67.92%± 0.00 a | 6820.99 ± 230.08 a | 71.83 ± 0.66 a | 98.50 ± 1.82 a | 1.3667 ± 0.01 a |
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Sun, M.; Khan, A.; Wang, J.; Ding, L.; Yang, X.; Xiong, J.; Sun, Z.; Feng, N.; Zheng, D. Exogenous Hemin Increases the Yield, Phenolic Compound Content, and Antioxidant Enzyme Activity of Dragon Fruit during the High-Temperature Period. Agronomy 2024, 14, 1850. https://doi.org/10.3390/agronomy14081850
Sun M, Khan A, Wang J, Ding L, Yang X, Xiong J, Sun Z, Feng N, Zheng D. Exogenous Hemin Increases the Yield, Phenolic Compound Content, and Antioxidant Enzyme Activity of Dragon Fruit during the High-Temperature Period. Agronomy. 2024; 14(8):1850. https://doi.org/10.3390/agronomy14081850
Chicago/Turabian StyleSun, Minmin, Aaqil Khan, Jiahui Wang, Linchong Ding, Xiaohui Yang, Jian Xiong, Zhiyuan Sun, Naijie Feng, and Dianfeng Zheng. 2024. "Exogenous Hemin Increases the Yield, Phenolic Compound Content, and Antioxidant Enzyme Activity of Dragon Fruit during the High-Temperature Period" Agronomy 14, no. 8: 1850. https://doi.org/10.3390/agronomy14081850