L-Arginine treatment attenuates postharvest decay and maintains quality of strawberry fruit by promoting nitric oxide synthase pathway

Shu, Pan; Min, Dedong; Ai, Wen; Li, Jiaozhuo; Li, Zilong; Zhang, Xinhua; Shi, Zhanghong; Sun, Yingjie; Jiang, Yunliang; Li, Fujun; Li, Xiaoan; Guo, Yaping

doi:10.1016/j.postharvbio.2020.111253

Cited by 53 publications

(47 citation statements)

References 41 publications

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“…These results suggest that CAT and POD are the main antioxidative enzymes related to arginine regulation in fresh‐sliced button mushrooms during storage. Similar result was also obtained in strawberry fruit reported by Shu et al (2020). Moreover, Zhang et al (2010) found that the low reactive oxygen species accumulation caused by high antioxidative enzyme activity might be key for explaining the low accumulation of MDA in arginine‐treated tomato fruit.…”

Section: Discussionsupporting

confidence: 91%

Postharvest treatment of arginine maintains the storage quality of fresh‐cut button mushrooms ( Agaricus bisporus )

Yang

Wang

et al. 2022

Food Processing Preservation

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Fresh‐sliced button mushrooms (Agaricus bisporus) are extremely perishable and deteriorate much faster than intact fruit bodies during storage. The aim of this study was to investigate the effects of different concentrations of arginine on the storage quality of fresh‐sliced A. bisporus. All the arginine treatments showed the ability to maintain the quality of fresh‐cut A. bisporus. The 0.4 mM arginine treatment most effectively maintained the sensory properties of fresh‐cut button mushrooms because it delayed browning and weight loss, inhibited the increase in malondialdehyde content and polyphenol oxidase (PPO) activity, and promoted the activity of peroxidase and catalase, and increased the content of total phenolic and flavonoid substances. The 0.4 mM arginine treatment also significantly lowered the expression levels of three PPO genes on day 2. These results indicate that arginine treatment has a great potential to be applied for the quality retention of fresh‐sliced mushrooms during storage. Practical applications This research reveals the ability of arginine as a preservative to prolong the storage life of mushroom slices. The completion of this research also provides a new and helpful insight into the preservation approach of fresh‐cut products.

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Section: Discussionsupporting

confidence: 91%

Postharvest treatment of arginine maintains the storage quality of fresh‐cut button mushrooms ( Agaricus bisporus )

Yang

Wang

et al. 2022

Food Processing Preservation

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“…For harvested tomato fruit, the treatment with exogenous arginine activated the endogenous arginine catabolism and promoted the accumulation of PAs and proline in relation to cell osmotic potential, consequently contributing to reduced CI occurrence in fruit (Zhang et al, 2013). Shu et al (2020) reported that arginine treatment (1 mM) activated the NOS pathway in postharvest strawberries, resulting in enhanced production of NO that could be served as a signaling molecule to account for improved quality and suppressed decay in fruits. These results suggest that arginine could regulate cold tolerance in fruit by activating arginine metabolism.…”

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confidence: 99%

Exogenous arginine enhances the chilling tolerance in postharvest papaya fruit by regulating arginine and proline metabolism

Huang

Song

Yingjie

et al. 2021

J. Food Process. Preserv.

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Papaya is a climacteric fruit that is widely cultivated in tropical countries and regions (O'Hare & Williams, 2014). Papaya fruit are in high demand in the international market because of their tasty flavor and health care effects (Ikram et al., 2015). However, the postharvest loss of papaya is extremely serious owing to its water transpiration, vigorous respiratory metabolism, high perishability and susceptibility to pathogens during transport and storage processes (Hu et al., 2012;Shadmani et al., 2015). Papayas are highly sensitive to low temperatures below 13°C and liable to chilling injury (CI) whose symptoms include pitting, scald and shriveling of the peel, water-soaking of the pulp, and failure to ripening, leading to a serious decline in fruit quality and commercial value (Pan et al., 2017;Sevillano et al., 2009). Therefore, it is of great importance to improve the chilling tolerance of chilling-sensitive fruits during storage and transportation under low temperature conditions. Numbers of approaches for alleviating papaya CI have been examined, in which postharvest applications including methyl jasmonate (González-

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“…Higher integrity of membrane in arginine‐treated fruit also delayed the softening and maintained higher fruit firmness through polyamines accumulation (Babalar et al, 2018). Similarly, the application of arginine has been reported to successfully maintain fruit firmness in cucumber (Hasan et al, 2019), strawberry (Shu et al, 2020), and sweet pepper (Akram et al, 2021) during postharvest storage. In addition, the application of arginine treatments has maintained better fruit firmness and integrity of membranes which lead to lower ion leakage.…”

Section: Resultsmentioning

confidence: 98%

Pre‐storage application of L‐arginine mitigates chilling injury and maintains quality of Sandhuri guava fruit

Ali

Khan

Jaskani

et al. 2022

Food Processing Preservation

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Guava being highly chilling sensitive fruit exhibits limited storability. In two separate studies, guava cv. Sandhuri fruit treated with L-arginine (0, 1, 2, or 3 mM) were kept at either 10 ± 1°C with 90 ± 5% RH (Study-1) and 5 ± 1°C with 90 ± 5% RH (Study-2).Results indicated that application of 1 mM arginine was effective for maintaining higher firmness (16.17 N), total soluble solids (4.9°Brix), carotenoids (3.01 mg 100 ml −1 FW) at 10°C. However, no signs of chilling injury (CI) were observed in guava when stored at 10°C. During study-2, application of 1 mM arginine to guava fruit significantly retained higher fruit firmness (29 N), marketability (58.3%), anthocyanins (0.13 ∆A g −1 FW), phenolic contents (647 mg GAE 100 g −1 FW) with reduced CI during storage at 5°C than control. Conclusively, the application of 1 mM arginine enhanced chilling tolerance and maintained the quality of guava fruit kept at 5°C for 24 days. Practical applicationsThe major constraint of guava industry is short postharvest life which limits long-term storage and distant marketing. Cold storage of guava at low temperature causes chilling injury and reduces fruit quality. Present work identified that pre-storage application of L-arginine (1 mM) helpful for mitigating chilling injury and maintaining fruit quality at low storage temperature (5°C). The technology can be implemented in the guava industry for long storage and transport to distant markets.

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L-Arginine treatment attenuates postharvest decay and maintains quality of strawberry fruit by promoting nitric oxide synthase pathway

Cited by 53 publications

References 41 publications

Postharvest treatment of arginine maintains the storage quality of fresh‐cut button mushrooms ( Agaricus bisporus )

Postharvest treatment of arginine maintains the storage quality of fresh‐cut button mushrooms ( Agaricus bisporus )

Exogenous arginine enhances the chilling tolerance in postharvest papaya fruit by regulating arginine and proline metabolism

Pre‐storage application of L‐arginine mitigates chilling injury and maintains quality of Sandhuri guava fruit

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