Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments

Aghdam, Morteza Soleimani; Bodbodak, Samad

doi:10.1016/j.scienta.2013.03.028

Cited by 163 publications

(74 citation statements)

References 104 publications

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“…Ion leakage and MDA accumulation have been widely used as reliable indicators of membrane damage and membranes unsaturated fatty acids peroxidation, respectively . In this experiment, treatment with 1.5 mg Se L −1 resulted in lower ion leakage and MDA accumulation Fig.…”

Section: Resultsmentioning

confidence: 80%

Effect of foliar application with sodium selenate on selenium biofortification and fruit quality maintenance of ‘Starking Delicious’ apple during storage

et al. 2019

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BACKGROUND Selenium (Se) is an essential micronutrient due to its anticarsinogenic properties and positive influence on human immune system. Fortification of some fruits based on their rates of consumption and availability all year round appears to be an effective way to supplement Se in the human diet. In this study the possibility of augmenting Se content in ‘Starking Delicious’ apple fruit during two growing seasons was investigated. In 2016, the impact of 0, 0.5, 1 and 1.5 mg Se L−1 by foliar application on Se accumulation and fruit ripening as well as quality attributes was investigated. In 2017, the effects of 1.5 mg Se L−1 foliar application on fruit Se content and changes in the antioxidant system and storability were studied with a 30‐day interval during 6 months storage at 0 ± 1 °C. RESULTS Foliar application of Se significantly increased both leaf and fruit Se concentration. The increase in Se content enhanced the flesh firmness, titrable acidity, and soluble solid content of the fruit. The activities of antioxidant enzymes, superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) were markedly amplified by Se treatments as compared to the control, resulting in lower superoxide anion radical (O2−•) and hydrogen peroxide (H2O2) contents, correspondingly higher membrane integrity as revealed by lower ion leakage and malondialdehyde accumulation and the fruit with lower water core. CONCLUSION Application of Se was efficient in increasing fruit Se content and nutraceutical properties, retarding the flesh firmness reduction, and postponing fruit ripening resulting from lower ethylene biosynthesis rate, thereby positively affecting apple fruit quality and storability. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 80%

Effect of foliar application with sodium selenate on selenium biofortification and fruit quality maintenance of ‘Starking Delicious’ apple during storage

et al. 2019

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“…Electrolyte leakage and TBARS content of the mushroom increased during the 21 days of storage at 4 • C which showed that mushroom membrane under cold storage have higher susceptibility to integrity losses (Jiang and Fu, 1999;Jiang et al, 2004). Electrolyte leakage and TBARS content, as biomarkers of membrane unsaturation fatty acids peroxidation, can be used for estimation of membrane quality attributes such as fluidity and permeability (Aghdam and Bodbodak, 2013;Sevillano et al, 2009). In general, electrolyte leakage in mushrooms increased with the storage, which was consistent with the increase in browning index.…”

Section: Discussionmentioning

confidence: 99%

Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment

Dokhanieh

Aghdam

2016

Scientia Horticulturae

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“…In addition, storage‐tolerant soybean maintains higher levels of antioxidant enzyme activities . A number of postharvest treatments show that inducing chilling tolerance and alleviating chilling injury are accompanied by enhanced antioxidant enzyme activity . Previous studies have shown that SOD catalyzes the dismutation of superoxide free radicals to H 2 O 2 and O 2 , and H 2 O 2 can be scavenged by the action of CAT, APX and GR enzyme activities, but the mode of POD action differs from CAT action in that POD liberates free radicals instead of oxygen .…”

Section: Discussionmentioning

confidence: 99%

Antioxidative system in sweet potato rootis activated by low‐temperature storage

Wang

Tang

et al. 2019

J Sci Food Agric

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BACKGROUND Sweet potato is susceptible to chilling injury during low‐temperature storage. To explore the correlation between chilling injury and reactive oxygen species (ROS) metabolism, the content of ROS and the activities and gene expression of antioxidant enzymes were analyzed in the typical storage‐tolerant cultivar Xushu 32 and storage‐sensitive cultivar Yanshu 25. RESULTS The activities of antioxidant enzymes including ascorbate peroxidase (APX), superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GR) were enhanced rapidly in the early period of storage in response to chilling stress. Thereafter, the content of ROS metabolites increased consistently due to gradual decrease in ROS scavenging enzymes. Storage‐tolerant cultivar Xushu 32 had higher antioxidant enzyme activities and gene expressions as well as higher content of antioxidant metabolites and lower content of ROS metabolites compared with storage‐sensitive cultivar Yanshu 25, suggesting that the capacity of ROS scavenging by antioxidant enzymes and antioxidants is highly associated with the tolerance of sweet potato to chilling stress. CONCLUSION These results indicated that the antioxidative system is activated in the storage root of sweet potato and the antioxidative capacity is positively associated with better storage performance in the storage‐tolerant cultivar. © 2019 Society of Chemical Industry

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Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments

Cited by 163 publications

References 104 publications

Effect of foliar application with sodium selenate on selenium biofortification and fruit quality maintenance of ‘Starking Delicious’ apple during storage

Effect of foliar application with sodium selenate on selenium biofortification and fruit quality maintenance of ‘Starking Delicious’ apple during storage

Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment

Antioxidative system in sweet potato rootis activated by low‐temperature storage

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