Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola “Arkin” fruit

Abstract

Carambola fruit at yellow–green stage were stored at 2, 5, 10, 15, and 20°C for 21 days then transferred to 20°C for 7 days. Fruit at 20°C reached the overripe associated with soft flesh and surface blemishes. Fruit at 15°C ripened due to slight differences in maturity. Fruit at 2 or 10°C ripened slowly, however, speed up once transferred to 20°C along with chilling injury and lost shelf life. Fruit at 5°C ripened slowly even after transfer to 20°C, and maintained the color and firm texture. Activities of peroxidase, superoxide dismutase, and catalase increased during storage at 20°C, but had lowest values at 5°C. Activities of ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase increased in fruit at 5°C. The results implied 5°C storage extended shelf life and enhanced ascorbate–glutathione cycle which protected fruit from damage. Practical applications Carambolas stored at 5°C did not ripen and their quality was kept after transfer to 20°C. Carambolas stored at 2°C then to 20°C ripened but showed physiological disorder. Chilling storage specially at 5°C enhanced the ascorbate–glutathione cycle. At suitable ripening condition, scavenge of reactive oxygen species (ROS) in carambola fruit was more effective. As a result, these fruit had a high scavenging capacity for ROS, which causes chilling damage to the fruit and affects the process of fruit ripening. Therefore, we suggest that storing the carambola at 5°C results in prolonged shelf life and improved visual quality and appearance, and therefore, greater commercial acceptability.

Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

“…GR activity in HWT-1 min fruit sharply increased and was higher than those in HWT-3 min, HWT-5 min, and control fruits throughout the storage period ( Figure 11 D). High GR activity induced a larger GSH pool and maintained the AsA-GSH cycle, and consequently enhanced the AsA pool [ 54 ]. Therefore, higher levels of GSH content and GR activity imply an influence on chilling tolerance and cold acclimation.…”

Alleviation of Postharvest Chilling Injury of Carambola Fruit by γ-aminobutyric Acid: Physiological, Biochemical, and Structural Characterization

“…It is one of the most popular fruit among consumers because of its succulent pulp, attractive flesh, distinctive flavor, and unique taste. The fruit is an important source of vitamins, minerals, dietary fiber, and essential antioxidants, which are beneficial for human health (3)(4)(5). Since carambola fruit ripens and rapidly spoils when placed at ambient temperature, cold storage is a commonly technology used to extend postharvest shelf life and maintain fruit quality (5,6).…”

“…The fruit is an important source of vitamins, minerals, dietary fiber, and essential antioxidants, which are beneficial for human health (3)(4)(5). Since carambola fruit ripens and rapidly spoils when placed at ambient temperature, cold storage is a commonly technology used to extend postharvest shelf life and maintain fruit quality (5,6). However, carambola fruit is highly susceptible to cold storage, developing chilling injury (CI) symptoms, and suffering weight and firmness loss at long exposure to temperature above 2 • C and below 5 • C (5,7).…”

“…Since carambola fruit ripens and rapidly spoils when placed at ambient temperature, cold storage is a commonly technology used to extend postharvest shelf life and maintain fruit quality ( 5 , 6 ). However, carambola fruit is highly susceptible to cold storage, developing chilling injury (CI) symptoms, and suffering weight and firmness loss at long exposure to temperature above 2°C and below 5°C ( 5 , 7 ). Cold stress is one of the critical environmental factors that cause several damages and abnormalities in horticultural plants species ( 8 ).…”

“…The greater degree of membrane lipid unsaturation lowers the phase transition temperature. The main symptoms of CI in carambola fruit include dark green-brown pitting surface, shriveling, dark rib-edge, discoloration, and failure to ripen properly, which tend to aggravate when the fruit is brusquely transferred to 25°C ( 5 ). Owing to the high amount of perishability of carambola fruit, the commercial losses issues faced by sellers during transportation over long distance, and the great demand in the global market, it is indispensable and urgent to develop appropriate treatments to diminish its CI.…”