Hot air treatment‐induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit

Abstract

These results revealed that the reduction in chilling injury by HA treatment may be due to the accumulation of putrescine and proline induced primarily by activating the catabolism of endogenous arginine.

Exogenous Melatonin Treatment Increases Chilling Tolerance and Induces Defense Response in Harvested Peach Fruit during Cold Storage

“…24 The elevated level of proline found in heat-treated tomato fruit was associated with the induced chilling tolerance. 27 Our results are in concordance with those reported, because a higher content of proline was observed in melatonin-treated peach fruit during the whole storage, along with the reduction of CI occurrence ( Figure 5A). These results indicated that melatonin treatment could increase the proline content during cold storage, and the severity of chilling symptoms was reduced consequently.…”

Contribution of polyamines and other related metabolites to the maintenance of zucchini fruit quality during cold storage

“…4), which was extremely high in fruit of Sinatra kept at 4 C. Exocarp tissues of both varieties showed a very similar induction of ADC transcription after 7 and 14 days at 4 C. Cuevas et al (2008) reported that the expression of ADC genes increased in Arabidopsis plants under cold treatment, resulting in an increase of putrescine content during the intermediate phase of cold response, but ODC is not present in Arabidopsis. In response to chilling stress, transcripts for ADC and ODC were found to be both up-regulated in tomato fruit (Zhang et al, 2013). However, we found that ADC activity after 14 days of storage at 4 C was lower than newly harvested control fruit.…”

Polyamines in conventional and organic vegetables exposed to exogenous ethylene

“…However, an apparent variation in the metabolism of free amines in organic broccoli leads to an accumulation of Put as predominant PAs free . This accumulation may be related to different factors such as stress from excess of salt, alkali, water, heavy metals, ozone, among other sources (Groppa & Benavides, 2008;Roychoudhury et al, 2011;Zhang et al, 2013b). The cooking process substantially decreased the levels of all The letters a and b represent significant differences (P < 0.05) between cultivations (sextuplicates (duplicates for repetition) of extraction ± standard deviation); n = 3.…”

“…Many studies have shown the protective effects of different PAs against stress derived from excess salt, alkali, water, heavy metals, ozone, among other sources (Groppa & Benavides, 2008;Roychoudhury, Basu, & Sengupta, 2011;Zhang, Shen, Li, Meng, & Sheng, 2013b). Conversely, PAs can limit the growth of plants and their massive ingestion in the diet may become a risk factor for human health, even if they possess beneficial dose dependence (Moinard, Cynobera, & De Bandt, 2005;Zhang et al, 2013a;Zhang et al, 2013b).…”

“…Conversely, PAs can limit the growth of plants and their massive ingestion in the diet may become a risk factor for human health, even if they possess beneficial dose dependence (Moinard, Cynobera, & De Bandt, 2005;Zhang et al, 2013a;Zhang et al, 2013b). Research studies to determine the dose-response of these substances, both for food safety and for the elucidation of regulatory effects in plants, are still lacking.…”