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Biomolecules 2018, 8(3), 52;

Morin as a Preservative for Delaying Senescence of Banana

Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
University of Chinese Academy of Sciences, Beijing 100039, China
Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Guangzhou 510650, China
Guangzhou Honsea Industry Co., Ltd., Guangzhou 510530, China
Synsun Health Industry Co., Ltd., Guangzhou 510663, China
Both authors contribute equally to this paper.
Author to whom correspondence should be addressed.
Received: 19 June 2018 / Revised: 10 July 2018 / Accepted: 10 July 2018 / Published: 12 July 2018
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Banana is a climacteric fruit with desirable palatability and high nutritional value. It ripens rapidly accompanied with metabolite changes during postharvest storage. In this work, morin was applied to treat banana to delay senescence. Nuclear magnetic resonance (NMR) spectroscopy was used to monitor the changes of metabolite composition and levels in banana. The results showed that morin significantly delayed the changes of color and firmness. 1D and 2D NMR spectra reflected that the levels and composition of metabolites were changed with the senescence initiation. The principal component analysis revealed that the first principal components responsible for banana senescence were carbohydrates, amino acids, lipids and phenolics. Morin treatment delayed the transformation of starch to glucose, fructose and sucrose, accelerated the accumulations of alanine and γ-Amino-butyrate (GABA), postponed the generations of valine and l-aspartic acid, suppressed the degradation of saponin a. It indicated that morin was effective in delaying banana senescence. View Full-Text
Keywords: banana; morin; metabolite; nuclear magnetic resonance spectroscopy (NMR); senescence banana; morin; metabolite; nuclear magnetic resonance spectroscopy (NMR); senescence

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Zhu, H.; Yang, J.; Jiang, Y.; Zeng, J.; Zhou, X.; Hua, Y.; Yang, B. Morin as a Preservative for Delaying Senescence of Banana. Biomolecules 2018, 8, 52.

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