Melatonin treatment reduces qualitative decay and improves antioxidant system in highbush blueberry fruit during cold storage

Abstract

BACKGROUND: Blueberry is considered as a 'functional food' because it contains bioactive compounds such as flavonoids, phenolic acids, tannins and anthocyanins. The blueberry is one of the most consumed berries in the world and is highly appreciated by consumers because of its unique taste and sensory properties. Fresh blueberries decay rapidly because of mould and water loss. To preserve the qualitative and nutraceutical traits of fresh highbush blueberries during storage, the efficacy of 1 mM melatonin treatment was investigated at 5 °C for 3 weeks. RESULTS:The results demonstrated that melatonin treatment reduced weight loss and delayed postharvest ripening. Compared to the control, melatonin treatment induced an overproduction of polyphenols, flavonoids, anthocyanins and ascorbic acid, consequently increasing antioxidant activity. The enzymatic antioxidant system was also affected by the treatment. An increase in the activity of catalase, superoxide dismutase and ascorbate peroxidase was observed in treated fruit compared to that in control fruit. Enzymatic browning, controlled by assaying the content of malondialdehyde and hydrogen peroxide, polyphenol oxidase, guaiacol peroxidase and lipoxygenase activities, appeared to slow down under melatonin treatment.CONCLUSION: Melatonin coating is a valid tool for delaying the perishability and qualitative decay of highbush blueberry fruit during cold storage. Furthermore, this treatment increases the production of secondary metabolites such as polyphenols, flavonoids, anthocyanins and ascorbic acid, improving the nutraceutical traits of this fruit during storage. Melatonin treatment can be considered as an environmentally sustainable, non-harmful-to-human-health alternative for the postharvest preservation of highbush blueberry fruit.

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

“…Wei et al [ 93 ] found that MT treatment helps protect against subcellular decompartmentalization in rambutan pericarp, thereby reducing enzymatic browning. Magri et al [ 86 ] reported that LOX-driven lipid peroxidation produces MDA and H 2 O 2 , leading to cellular degradation and fruit discoloration. However, highbush blueberries treated with melatonin exhibit reduced MDA and H 2 O 2 , suggesting minimized cellular harm and browning from decreased PPO and LOX activities during cold storage.…”

“…CMC-Gel samples performed slightly b than the control samples, which might be due to the ability of structural strengthenin the coating polymers. Magri et al [86] tested the efficiency of CMC-based composite ing, and their study effectively controlled the LOX activity in the minimally proce apple fruit under chilling conditions. MT ability to interact directly with the hydroph lipid phase of cell membranes due to its lipid solubility and potential to alter PLD f tionality may be key factors in controlling PLD activity and pericarp cellular damage contributes to the reduction in LOX activity mainly through its antioxidant prope modulation of gene expression, direct regulation of enzyme activities such as PLD general alleviation of stress responses in plants [87].…”

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

“…The total phenolic content (TP) was evaluated through the Folin–Ciocâlteu method described by Magri and Petriccione [ 61 ] and expressed as mg of gallic acid equivalent (GAE) per 100 g −1 FW.…”

Influence of Plant-Based Biostimulant (BORTAN) on Qualitative and Aromatic Traits of Rocket Salad (Diplotaxis tenuifolia L.)

“…The reaction mix was incubated for 2 h in a dark room, after which absorbance at 765 nm was recorded. Results were calculated by using a calibration curve obtained though standard concentrations of gallic acid and expressed as mg of gallic acid equivalent (GAE) per 100 g −1 FW [ 50 ].…”