Abstract
The effects of brassinolide (BL) on alleviating the occurrence of chilling injury (CI) of banana fruit were investigated. The present results showed that BL effectively decreased the CI index, enhanced the proline accumulation, reduced the malondialdehyde production, and accelerated starch degradation. Meanwhile, it also enhanced the activities of antioxidative enzymes and contents of the phenolic compounds, and decreased the reactive oxygen species accumulation. Higher integrity of plasma membrane was observed in the epidermal tissues and higher levels of unsaturated fatty acids were detected in the membrane, indicated that BL enhanced membrane lipid fluidity and maintained the cell membrane integrity of banana fruit. In conclusion, BL treatment is a potential method in enhancing chilling tolerance of banana fruit under low temperature storage or cold chain circulation.
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