Lysophosphatidylethanolamine (LPE) Improves Fruit Size, Color, Quality and Phytochemical Contents of Sweet Cherry c.v. ‘0900 Ziraat’

Abstract

Lysophosphatidylethanolamine (LPE) affects the quality of flowers, fruits, and other horticultural products. Studies have provided evidence that LPE can accelerate ripening of fruits and prolong shelf-life at the same time. In this study, the influence of LPE on anthocyanin accumulation and phytochemical characteristics of sweet cherry was investigated. LPE (10 mg･L ) was applied to a commercial sweet cherry c.v. '0900 Ziraat' orchard two and four weeks before harvest for two treatment years (2011 and 2012). Preharvest applications of LPE resulted in significant improvement in both pomological and phytochemical attributes at harvest. LPE treatment led to a 17% increase in fruit weight and a 6% increase in soluble solid content when averaged over two experimental years. Fruit phytochemical content and antioxidant capacity were increased significantly. The average total phenolic content of LPE-treated fruits for the two years was 703 μg gallic acid equivalent (GAE)/g fresh weight (g FW) compared to 569 μg GAE/g FW in the untreated control. Fruits treated with LPE had a 27% and 16% more anthocyanin than the control fruits in 2011 and 2012. Antioxidant capacity of fruits, as measured by TEAC (Trolox equivalent antioxidant capacity) assay, was 12.5 and 11.4 μmol TE/g FW in LPE-treated and untreated control fruits, respectively, when averaged over two experimental years. Our results suggest that preharvest application of LPE may have the potential to increase anthocyanin accumulation, improve fruit quality and enhance phytochemical characteristics of sweet cherries.

Enhancing Coloration and Extending the Shelf Life of Plums While Alleviating Leaf Abscission by Utilizing Lisophosphatidylethanolamine and Oleic Acid

“…Aforementioned data emphasized that the two parameters of leaf physiology and the delay of leaf senescence, in response to various treatments, were consistent during the two sampling times which reflect on the current and next seasons fruiting. The above findings agreed with (Farag and Palta 1991band 1993a: Özgen et al, 2015.…”

Integrated metabolomic and transcriptomic analysis reveals factors underlying differences in fruit quality between Fragaria nilgerrensis and Fragaria pentaphylla

“…Between the two Fragaria species, 19 differentially accumulated lipids were detected, of which 17 were at increased levels in F. nilgerrensis , including 3 fatty acids, 1 glyceride, and 13 glycerophospholipids) compared with F. pentaphylla . Lysophosphatidylethanolamine (LPE), a type of glycerophospholipid, has been verified to be closely related to fruit quality by extending the expiration date and hindering polygalacturonase‐mediated fruit softening 14 . LPC and lysophosphatidylinositol (LPI) have potential benefits to human health 47,48 .…”

“…In this study, the expression level of PLA2G was consistent with the pattern in LPE content. Therefore, AGPAT1_2‑2 and PLA2G may affect the storage time, firmness, and anthocyanin accumulation of the strawberry fruit by regulating the accumulation of LPE 14 …”

“…The ratio of sugar (primarily glucose, fructose, and sucrose) to acid (primarily citric and malic acid) plays a key role in the taste of strawberry fruit 11,12 . Phospholipids benefit human health and can also improve the size, color, storage time, firmness, and phytochemicals contents in the fruit 13,14 . The aroma of strawberry is primarily determined by its volatile lipids, particularly butyl acetate, ethyl acetate, ethyl butanoate, and ethyl hexanoate 15 .…”

Lyso-phosphatidylethanolamine primes the plant immune system and promotes basal resistance against hemibiotrophic pathogens

“…In tomatoes, LPE accumulates in wounded leaves and is systemically enriched in nonwounded leaves of injured plants [4]. Nowadays, LPE is administered on a wide range of crops, such as green pepper, sweet cherry, strawberries, and tomatoes [12][13][14]. Exogenously applied LPE delays early senescence while simultaneously accelerating fruit ripening and increasing the half shelf-life of crop plants [12,15,16].…”