Antioxidant Potential and Peroxidative State of `Golden Smoothee' Apples Treated with 1-Methylcyclopropene

Abstract

<jats:p>In order to determine the effects that 1-methylcyclopropene (1-MCP) may have on antioxidant metabolism during cold storage, apples (<jats:italic>Malus ×domestica</jats:italic> Borkh. cv. Golden Smoothee) were treated with 625 nL·L<jats:sup>−1</jats:sup> 1-MCP immediately after harvest and stored in air for 3 months. Differences in total antioxidant activity and ascorbate levels were determined during storage and related to the activity of the antioxidant enzymes superoxide dismutase [SOD (EC 1.15.1.1)], catalase [CAT (EC 1.11.1.6)], and peroxidase [POX (EC 1.11.1.7)] in pulp. The level of oxidative stress in the pulp tissue was also established by determining changes in levels of hydrogen peroxide and in the content of peroxidative markers during storage. Controls and 1-MCP-treated fruit exhibited similar changes in total antioxidant activity and ascorbate levels. However, significant differences in oxidative stress levels were found between treated and untreated fruit. 1-MCP-treated fruit exhibited lower levels of hydrogen peroxide and significantly lower levels in peroxidative markers, especially at the end of the storage period. In line with this last result, 1-MCP-treated fruit also exhibited greater enzymatic antioxidant potential and, more specifically, a higher level of POX activity. Collectively, these results showed that 1-MCP did not detrimentally affect the antioxidant potential of the fruit and provided evidence to support the hypothesis that the beneficial effects of 1-MCP on ripening are not exclusively limited to its effect on ethylene, but also include direct effects on peroxidation and POX enzyme activity.</jats:p>

Antioxidant potential of ‘Conference’ pears during cold storage and shelf life in response to 1-methylcyclopropene

“…1E) with a sharp decrease during the first 30e45 days of cold storage after which the AsA content remained stable. Similar results were also found in previous experiments with 'Conference' pears (Eccher-Zerbini et al, 2002;Larrigaudière et al, 2001) and 'Golden Smoothee' apples (Vilaplana et al, 2006), with the decrease of AsA being related to cold-mediated oxidative stress and to the development of physiological disorders Veltman, Sanders, Persijn, Peppelenbos, & Oosterhaven, 1999). In the results presented herein, significant differences were found between treated and control fruit (p < 0.001) with higher AsA levels in 1-MCP treated fruit throughout the storage duration (Fig.…”

“…1D) throughout storage. Similar trends were reported earlier for 'Blanquilla' pears (Larrigaudière et al, 2004) and 'Yali' pears (Fu et al, 2007) as well as for apples (Vilaplana et al, 2006), where 1-MCP treatment resulted in fruit with higher SOD and CAT activities if compared to untreated fruit. In 'Granny Smith' apples, 1-MCP treatment caused an important induction of MnSOD expression levels after 8 weeks in cold storage (Sabban-Amin et al, 2011).…”

“…In contrast, 1-MCP delayed the loss of AsA in some fruits like peaches. In 'Golden Smoothee' apples, 1-MCP treatment has been associated with low levels of AsA during storage (Vilaplana, Valentines, Toivonen, & Larrigaudiere, 2006) and with an increased activity of ascorbate peroxidase, thereby promoting the oxidation of AsA to dehydroascorbate.…”

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

“…However, even if vitamin C was lost during storage, its content in purée samples was higher than that of fresh apple flesh, which is reported to be different between cultivars, seasons, harvest date and some other factors. Values between 29 and 120 mg/kg have been reported in different cultivars (Molina-Delgado, Larrigaudiere, & Recasens, 2009;Planchon, Lateur, Dupont, & Lognay, 2004;Vilaplana, Valentines, Toivonen, & Larrigaudiere, 2006).…”

Proteomic analysis of differentially accumulated proteins during ripening and in response to 1-MCP in papaya fruit

“…In both cases, the highest amount was observed after 18 days in fruit subjected to 1-MCP treatment. It has been observed that the treatment with 1-MCP in pears, apples, and peaches promoted SOD and POX activities [40][41][42]. Spot 16, identified as an aldo/keto reductase (AKR), increased mainly after natural ripening.…”