Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments

Abstract

The effects of postharvest applications of hot water (HWT) (45, 50, and 55°C), 1-MCP (1, 5, and 10 μL L−1), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase ( α-Gal), β-galactosidase ( β-Gal) and β-1,4-glucanase ( β-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10 μL L−1) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.

Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes

“…1 D), indicating that they are involved in softening of grape berries during low-temperature preservation. Calcium and 1-MCP effectively reduced the expression of pectinase and cellulase genes in fruits, thus decreasing their enzymatic activities and the content of soluble pectin and soluble fiber [ 43 , 44 ]. Additionally, Lin (2018) reported that 1-MCP significantly inhibited the activity of cell wall degrading enzymes of Younai plum and reduced the breakdown of cell wall polysaccharides, thus delaying the softening of Younai plum [ 45 ].…”