Exogenous application of hydrogen sulfide and γ-aminobutyric acid alleviates chilling injury and preserves quality of persimmon fruit (Diospyros kaki, cv. Karaj) during cold storage

Niazi, Zohreh; Razavi, Farhang; Khademi, Orang; Aghdam, Morteza Soleimani

doi:10.1016/j.scienta.2021.110198

Cited by 59 publications

(20 citation statements)

References 66 publications

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“…A notable inhibition effect was found in eggplant fruits treated with PA 7.5 mM (p < .01) during storage at 7℃ for 21 days. Similar results were also demonstrated in strawberry freshcut pears (Hu et al, 2014), plum (Sogvar et al, 2020), and persimmon (Niazi et al, 2021).…”

Section: Chilling Injury Index Electrolyte Leakage Malondialdehyde (M...supporting

confidence: 84%

“…(2016) in grape, that exogenous H 2 S treatment increased CAT, APX, and SOD activities during postharvest storage. Also, a recent study showed that, H 2 S treatment significantly enhanced the activities of APX, SOD, and CAT in persimmon fruit during storage, which helped to scavenge excessive ROS and reduced H 2 O 2 accumulation (Niazi et al., 2021). Sogvar et al.…”

Section: Resultsmentioning

confidence: 99%

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Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Barzegar

Najafi

Razavi

et al. 2021

Food Processing Preservation

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In this experiment, the exogenous application of hydrogen sulfide (H2S; 1, 2 or 3 mM) and phenylalanine (PA; 2.5, 5, or 7.5 mM) to alleviate chilling injury and enhancing antioxidant activity and membrane stability of eggplant fruits (Solanum melongena cv. Hadrian) during storage at 7℃ for 21 days was investigated. Results indicated that H2S and PA alleviated chilling injury and reduced electrolyte leakage percentage and malondialdehyde accumulation. Exogenous application of H2S and PA maintained significantly higher levels of proline, total phenols, and flavonoids. It was also found that H2S and PA reduced the hydrogen peroxide accumulation with up‐regulated activities of superoxide dismutase, catalase, and ascorbate peroxidase. These results indicated that H2S and PA alleviated chilling injury of eggplant fruit may through the enhancement of reactive oxygen species scavenging system activity, proline, and phenolic accumulation. Practical applications Eggplant fruits are a good source of anthocyanin, phenolic compounds, and vitamins. Low temperature storage is effective for preserving nutritional quality during storage time, however, eggplant fruits are chilling sensitive. We investigated the effect of hydrogen sulfide (H2S) and phenylalanine (PA) to alleviate chilling injury in eggplant fruits during cold storage. H2S and PA treatments ameliorated chilling injury in eggplant fruit with decreasing electrolyte leakage percentage and malondialdehyde accumulation. Eggplant fruit treated with H2S and PA exhibited higher 2, 2,‐diphenyl‐2‐picryl‐hydrazyl‐scavenging capacity resulting from enhancing enzymatic antioxidant activities and increasing proline and phenolic compound accumulation.

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Section: Chilling Injury Index Electrolyte Leakage Malondialdehyde (M...supporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Barzegar

Najafi

Razavi

et al. 2021

Food Processing Preservation

Self Cite

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“…Hence, AA can be used as a stabilizer of the network of AEAs [15]. The results are in line with other studies conducted on peach [49,72], persimmon fruit [73], and banana [44].…”

Section: Discussionsupporting

confidence: 90%

Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

2021

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Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly alleviate the symptoms of CI in peaches during cold storage. Fruits were treated with CaNPs plus different concentrations of ascorbic acid (AA; 0, 3, 6, and 9 mM). Peaches were immersed in CaNP–AA for 15 min before being stored at 4 ± 1 °C and 95 ± 1% RH for 30 days. We observed that the 9 mM CaNP–AA treatment lowered the values for the CI index, ion leakage, and malondialdehyde (MDA) content and increased antioxidant enzyme activities (AEAs), such as for ascorbate oxidase (APX), catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR). Furthermore, the treatment reduced the accumulation of both H2O2 and O2•− and increased the level of DPPH reduction throughout the duration of cold storage. Our results suggest that 9 mM CaNP–AA treatment suppresses the incidence of CI in peach fruit throughout cold storage, possibly because 9 mM CaNP–AA is at least partly involved in enhancing the antioxidant system via its effect on antioxidant substances. The results indicate that applying the 9 mM CaNP–AA treatment afforded peaches with enhanced tolerance against cold storage stress.

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“…In contrast, exogenous application of NaHS (3 mM) to persimmon fruit helped to retain fruit quality during storage for 45 days at 2°C by reducing chilling injury. NaHS application reduced the browning of fruit skin, lowered H 2 O 2 , increased ABA accumulation, increased activity of antioxidant enzymes and retained membrane integrity (Niazi et al 2021).…”

Section: Temperature Stressmentioning

confidence: 95%

“…NaHS application reduced the browning of fruit skin, lowered H 2 O 2 , increased ABA accumulation, increased activity of antioxidant enzymes and retained membrane integrity (Niazi et al . 2021).…”

Section: Hydrogen Sulfide‐induced Abiotic Stress Tolerancementioning

confidence: 99%

Hydrogen sulfide: an emerging component against abiotic stress in plants

et al. 2021

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As a result of climate change, abiotic stresses are the most common cause of crop losses worldwide. Abiotic stresses significantly impair plants' physiological, biochemical, molecular and cellular mechanisms, limiting crop productivity under adverse climate conditions. However, plants can implement essential mechanisms against abiotic stressors to maintain their growth and persistence under such stressful environments. In nature, plants have developed several adaptations and defence mechanisms to mitigate abiotic stress. Moreover, recent research has revealed that signalling molecules like hydrogen sulfide (H2S) play a crucial role in mitigating the adverse effects of environmental stresses in plants by implementing several physiological and biochemical mechanisms. Mainly, H2S helps to implement antioxidant defence systems, and interacts with other molecules like nitric oxide (NO), reactive oxygen species (ROS), phytohormones, etc. These molecules are well‐known as the key players that moderate the adverse effects of abiotic stresses. Currently, little progress has been made in understanding the molecular basis of the protective role of H2S; however, it is imperative to understand the molecular basis using the state‐of‐the‐art CRISPR‐Cas gene‐editing tool. Subsequently, genetic engineering could provide a promising approach to unravelling the molecular basis of stress tolerance mediated by exogenous/endogenous H2S. Here, we review recent advances in understanding the beneficial roles of H2S in conferring multiple abiotic stress tolerance in plants. Further, we also discuss the interaction and crosstalk between H2S and other signal molecules; as well as highlighting some genetic engineering‐based current and future directions.

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Exogenous application of hydrogen sulfide and γ-aminobutyric acid alleviates chilling injury and preserves quality of persimmon fruit (Diospyros kaki, cv. Karaj) during cold storage

Cited by 59 publications

References 66 publications

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

Hydrogen sulfide: an emerging component against abiotic stress in plants

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