Dataset Information

Apple polyphenols delay postharvest senescence and quality deterioration of 'Jinshayou' pummelo fruit during storage.

ABSTRACT:

Introduction

Apple polyphenols (AP), derived from the peel of mature-green apples, are widely used as natural plant-derived preservatives in the postharvest preservation of numerous horticultural products.

Methods

The goal of this research was to investigate how AP (at 0.5% and 1.0%) influences senescence-related physiological parameters and antioxidant capacity of 'Jinshayou' pummelo fruits stored at 20°C for 90 d.

Results

The treating pummelo fruit with AP could effectively retard the loss of green color and internal nutritional quality, resulting in higher levels of total soluble solid (TSS) content, titratable acidity (TA) content and pericarp firmness, thus maintaining the overall quality. Concurrently, AP treatment promoted the increases in ascorbic acid, reduced glutathione, total phenols (TP) and total flavonoids (TF) contents, increased the scavenging rates of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and hydroxyl radical (•OH), and enhanced the activities of superoxide dismutase (SOD), catalase, peroxidase, ascorbate peroxidase (APX), and glutathione reductase (GR) as well as their encoding genes expression (CmSOD, CmCAT, CmPOD, CmAPX, and CmGR), reducing the increases in electrolyte leakage, malondialdehyde content and hydrogen peroxide level, resulting in lower fruit decay rate and weight loss rate. The storage quality of 'Jinshayou' pummelo fruit was found to be maintained best with a 1.0% AP concentration.

Conclusion

AP treatment can be regarded as a promising and effective preservative of delaying quality deterioration and improving antioxidant capacity of 'Jinshayou' pummelo fruit during storage at room temperature.

SUBMITTER: Zhang YJ

PROVIDER: S-EPMC9893410 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Apple polyphenols delay postharvest senescence and quality deterioration of 'Jinshayou' pummelo fruit during storage.

Zhang Ya-Jie YJ Huang Qiang Q Li Ao-Ran AR Gan Zeng-Yu ZY Zeng Jiao-Ke JK Kai Wen-Bin WB Chen Chu-Ying CY Chen Jin-Yin JY

Frontiers in plant science 20230119

<h4>Introduction</h4>Apple polyphenols (AP), derived from the peel of mature-green apples, are widely used as natural plant-derived preservatives in the postharvest preservation of numerous horticultural products.<h4>Methods</h4>The goal of this research was to investigate how AP (at 0.5% and 1.0%) influences senescence-related physiological parameters and antioxidant capacity of 'Jinshayou' pummelo fruits stored at 20°C for 90 d.<h4>Results</h4>The treating pummelo fruit with AP could effective ...[more]

PMID: 36743559

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Project description:BACKGROUND: Postharvest ripening of apple (Malus x domestica) can be slowed down by low temperatures, and a combination of low O2 and high CO2 levels. While this maintains the quality of most fruit, occasionally storage disorders such as flesh browning can occur. This study aimed to explore changes in the apple transcriptome associated with a flesh browning disorder related to controlled atmosphere storage using RNA-sequencing techniques. Samples from a browning-susceptible cultivar ('Braeburn') were stored for four months under controlled atmosphere. Based on a visual browning index, the inner and outer cortex of the stored apples was classified as healthy or affected tissue. RESULTS: Over 600 million short single-end reads were mapped onto the Malus consensus coding sequence set, and differences in the expression profiles between healthy and affected tissues were assessed to identify candidate genes associated with internal browning in a tissue-specific manner. Genes involved in lipid metabolism, secondary metabolism, and cell wall modifications were highly modified in the affected inner cortex, while energy-related and stress-related genes were mostly altered in the outer cortex. The expression levels of several of them were confirmed using qRT-PCR. Additionally, a set of novel browning-specific differentially expressed genes, including pyruvate dehydrogenase and 1-aminocyclopropane-1-carboxylate oxidase, was validated in apples stored for various periods at different controlled atmosphere conditions, giving rise to potential biomarkers associated with high risk of browning development. CONCLUSIONS: The gene expression data presented in this study will help elucidate the molecular mechanism of browning development in apples at controlled atmosphere storage. A conceptual model, including energy-related (linked to the tricarboxylic acid cycle and the electron transport chain) and lipid-related genes (related to membrane alterations, and fatty acid oxidation), for browning development in apple is proposed, which may be relevant for future studies towards improving the postharvest life of apple.

Dataset Information

Apple polyphenols delay postharvest senescence and quality deterioration of 'Jinshayou' pummelo fruit during storage.

Introduction

Methods

Results

Conclusion

Publications

Apple polyphenols delay postharvest senescence and quality deterioration of 'Jinshayou' pummelo fruit during storage.

Similar Datasets

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