Melatonin delays softening of postharvest pepper fruits (Capsicum annuum L.) by regulating cell wall degradation, membrane stability and antioxidant systems

Li, Pingping; Zhang, Ruihao; Zhou, Huidan; Mo, Yunrong; Wu, Shuang; Zhang, Xiang; Xie, Zhihe; Zhang, Tianyu; Zhao, Kai; Lv, Junheng; Deng, Minghua

doi:10.1016/j.postharvbio.2024.112852

Cited by 9 publications

(2 citation statements)

References 59 publications

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“…CI can occur when green pepper fruits are stored at temperatures lower than 7.5 • C [6]. Pepper fruit CI symptoms include pericarp color changes, water-soaked areas, seed browning, electrolytic leakage, elevated respiration rate, increased peroxidation and its byproduct (MDA), and increased accumulation of ROS [7].…”

Section: Introductionmentioning

confidence: 99%

“…MT treatment up-regulates the expression of genes associated with polyamine, γ-aminobutyric acid (GABA), and proline content in harvested peaches, enhancing their chilling tolerance [8]. MT applied to the surface of green bell pepper fruits slows post-harvest softening by preserving cell wall structural integrity, membrane stability, and antioxidant system homeostasis [7]. The activities of the AO enzymes, especially CAT and POD, are increased by MT treatment at physiological levels; however, the amount of MT needed to achieve the best physiological activity depends on the type of plant and species.…”

Section: Introductionmentioning

confidence: 99%

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Exogenous Application of Melatonin on the Preservation of Physicochemical and Enzymatic Qualities of Pepper Fruit from Chilling Injury

Charoenphun,

Pham,

Rattanawut

et al. 2024

Horticulturae

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This study investigates the impact of melatonin (MT) treatment at varying concentrations (0, 25, 50, 75, 100 µmol L−1) on the post-harvest quality and shelf life of long green pepper fruits stored under low temperature for 28 days. Every 4 days, pepper fruits were examined for the chilling injury (CI) index, weight loss (WL), respiration rates, firmness, electrolyte leakage (EL), reactive oxygen species (ROS), malondialdehyde (MDA) levels, non-enzymatic antioxidant (NEA) content, antioxidant (AO) enzyme activity (superoxide dismutase (SOD), catalase (CAT), and peroxidases (PODs)), and cellular degrading enzymes (polygalacturonase (PG), pectin methylesterase (PME), phospholipase D (PLD), and lipoxygenase (LOX)). MT-treated samples exhibited delayed and reduced CI stress compared to controls, with higher exogenous MT concentrations (>50 µmol L−1) offering significant (p < 0.05) CI reductions. During storage, WL was notably mitigated by MT treatment in the tested samples compared to control samples. This study also demonstrated that MT-treated pepper fruits effectively decelerated respiration rates and consequently preserved pepper firmness. A higher concentration of MT-treated pepper fruits demonstrated a significantly (p < 0.05) lowered level of ROS and MDA while maintaining membrane stability, as evidenced by reduced EL. MT treatment with increasing concentration increased the levels of glutathione (GSH), glutathione disulfide (GSSG), ascorbic acid (AsA), dehydroascorbate (DHA), and total phenolic content (TPC) in the pepper fruits compared to control and thus significantly (p < 0.05) suppressed the ROS production (superoxide anion (O2•−) and hydrogen peroxide (H2O2) radicals) in the pepper fruits. Furthermore, AO enzymes such as SOD, CAT, and POD were also high in the pepper fruits that were treated with higher concentrations of MT (>50 µmol L−1). Additionally, the activities of cellular degrading enzymes (PG, PME, PLD, and LOX), which are linked to senescence and stress-induced physiological disorders, were also effectively regulated by MT-treated (>75 µmol L−1) pepper fruits. Overall, the application of MT at higher concentrations (>75 µmol L−1) demonstrated substantial benefits in preserving the quality and extending the shelf life of pepper fruits during cold storage.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exogenous Application of Melatonin on the Preservation of Physicochemical and Enzymatic Qualities of Pepper Fruit from Chilling Injury

Charoenphun,

Pham,

Rattanawut

et al. 2024

Horticulturae

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Exogenous nitric oxide treatment delays the senescence of postharvest mung bean sprouts by regulating ascorbic acid metabolism

Wang,

Qiu,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study evaluated the effects of nitric oxide (NO) treatment on ascorbic acid (AsA) metabolism and mung bean sprout quality. It examined changes in the AsA content, enzyme activity associated with AsA metabolism, antioxidant capacity, cell membrane composition, and cellular structure to clarify the effects of NO on mung bean sprouts.RESULTSNitric oxide treatment preserved mung bean sprout quality by enhancing significantly the activity of enzymes involved in the l‐galactose pathway (including guanosine diphosphate (GDP)glutathione (‐d‐mannose pyrophosphorylase, GDP‐mannose‐3′,5′‐epimerase, GDP‐l‐galactose phosphorylase, l‐galactose‐1‐phosphate phosphatase, l‐galactose dehydrogenase, and l‐galactose‐1,4‐lactone dehydrogenase) and the AsA‐glutathione (GSH)(Beijing Solarbio Science and Technology Co.,Ltd., Beijing, China) cycle (including ascorbate peroxidase, ascorbic acid oxidase, glutathione reductase, dehydroascorbate reductase, and monodehydroascorbate reductase) during the germination and storage stage. Increased enzyme activity led to an increase in AsA content and enhanced antioxidant capacity, and reduced the membrane lipid damage in mung bean sprouts. This was demonstrated by higher levels of DPPH radical scavenging capacity, unsaturated fatty acids and phospholipids, along with lower levels of hydrogen peroxide, superoxide anions, and malondiadehyde, in NO‐treated mung bean sprouts. Scanning electron microscopy also revealed that NO treatment maintained the integrity of the cellular structure of the mung bean sprouts.CONCLUSIONNitric oxide accelerates AsA metabolism effectively by regulating the biosynthesis and regeneration of AsA in mung bean sprouts. These changes increased AsA levels, alleviated membrane lipid damage, delayed senescence, and maintained the quality of mung bean sprouts during storage. © 2024 Society of Chemical Industry.

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Impacts of Preharvest Treatment with Salicylic Acid and Melatonin in Suppressing Gray Mold (Botrytis cinerea Pers.) in Bell Pepper

Nasiri,

Rezaei,

Mojerlou

2024

Journal of Crop Health

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Melatonin delays softening of postharvest pepper fruits (Capsicum annuum L.) by regulating cell wall degradation, membrane stability and antioxidant systems

Cited by 9 publications

References 59 publications

Exogenous Application of Melatonin on the Preservation of Physicochemical and Enzymatic Qualities of Pepper Fruit from Chilling Injury

Exogenous Application of Melatonin on the Preservation of Physicochemical and Enzymatic Qualities of Pepper Fruit from Chilling Injury

Exogenous nitric oxide treatment delays the senescence of postharvest mung bean sprouts by regulating ascorbic acid metabolism

Impacts of Preharvest Treatment with Salicylic Acid and Melatonin in Suppressing Gray Mold (Botrytis cinerea Pers.) in Bell Pepper

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