Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism

Abstract

The purpose of this work was to elucidate the influence of TF (5 ± 5 °C, and 5 ± 1 °C) and CT (5 ± 0.1 °C served as an isothermal state) storage environment on the antioxidant ability and energy metabolism in post-harvest apple fruit during storage. Specifically, compared with fruit in TFs groups, the quality attributes of apples in the CT group, including firmness, fresh weight, contents of SSC, and TA were maintained at a higher level. In addition, fruit stored in the CT environment revealed a suppressed respiration rate and EL, lower MDA, O2·−, and H2O2 accumulation but increased the activities of SOD, CAT, APX, and GR. At the end of storage, the SOD, CAT, APX, and GR activities of fruit in the CT group were 38.14%,48.04%, 115.29%, and 34.85% higher than that of the TF5 group, respectively. Fruit in the CT environment also revealed higher AsA, GSH, total phenols, and total flavonoid content. In addition, fruit stored in the CT environment maintained higher ATP content, EC, and more active H+-ATPase, Ca2+-ATPase, CCO, and SDH. At the end of storage, the SDH and CCO activities of fruit in the TF0.1 group were 1.74, and 2.59 times higher than that in the TF5 group, respectively. Taken together, we attributed the fact that a constant temperature storage environment can retard the fruit senescence to the enhancement of antioxidant capacities and maintaining of higher energy status in apple fruit.

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit

“…Additionally, GR and MDHAR play crucial roles in the regeneration of glutathione and ascorbic acid, which are beneficial for the activities of GPX and APX [ 24 ]. Numerous studies have shown that various postharvest treatments delay fruit senescence and preserve quality by enhancing the activities of antioxidant enzymes, reducing ROS accumulation, and alleviating oxidative damage [ 25 , 26 , 27 , 28 , 29 , 30 ]. In this study, the response of different antioxidant enzymes to LCH varied.…”

Rapid Cooling Delays the Occurring of Core Browning in Postharvest ‘Yali’ Pear at Advanced Maturity by Inhibiting Ethylene Metabolism

“…SSC and TA changes could be attributed to the conversion of sugars and acids during fruit ripening [19]. The type and content of soluble sugars in fruits not only determine the flavor and quality of the fruit, but they are also important energy substances, intermediates, and important substrates of many metabolic pathways, and they play a role in the regulation of plant growth, ripening, and senescence as signaling molecules in many processes; for example, the delay of fruit senescence was related to the maintaining of higher energy status in apple fruit [20]. A higher amount of SSC content can prolong the storage life of 'Yali' pears and prevent core browning and senescence; our results also showed a correlation between core browning and SSC content, as SSC declined rapidly towards the end of the storage period (120-210 days), coinciding with the severe browning of fruit (Figure 3D).…”

Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage

“…The respiration rate and ethylene production were measured in 30 fruits (containing 3 replicates) every week using a portable gas analyzer (F-950; FELIX, Washington, DC, USA) [25]. The ethylene production and respiration rate were presented as µL kg −1 h −1 and mL kg −1 h −1 , respectively.…”