Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage

Abstract

Plum (Prunus domestica L.) is one of the most valuable stone fruit in worldwide due to their excellent qualitative attributes and characteristic taste (Lucas, Mocanu, Smith, Soung, & Daggy, 2004; Ertekina et al., 2006). This fruit is highly perishable, as it ripens rapidly at ambient temperature, which drastically limits its storage life and marketing probability after harvest (Crisosto, Mitchell, & Ju, 1999). Low temperature storage is an effective way to slow down respiration and senescence process and to extend the postharvest life of plums (Xiong, Li, Liu, Li, & Gui, 2019). However, plum fruit suffer from chilling injury when stored at temperature between 0 and 5°C (Crisosto, Garner, Crisosto, & Bowerman, 2004). Some strategies have been used to alleviate chilling injury in plum fruit such as controlled atmosphere, modified atmosphere packaging (Singh & Singh, 2013), sali

Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

“…This phenomenon may have prevented the occurrence of chilling injury symptoms, especially internal browning, by preventing peroxidation of membrane lipids and loss of cell membrane integrity. Several studies have reported the beneficial effect of L-cysteine in increasing non-enzymatic and enzymatic antioxidants as found in carambola [48], litchi [10], longan [11] and plums [43]. In addition, a very similar response has been reported in treated rose [21] and citrus [24] with the exogenous application of proline.…”

“…Based on these results, the content of total phenols, flavonoids and the activity of the PAL enzyme increased; in contrast, the activity of PPO decreased in treated fruits with 15 mM proline and 0.4% L-cysteine throughout the storage period. Increasing the activity of PAL/PPO and phenolic compounds' accumulation following the usage of L-cysteine in banana [63], carambola [48], litchi [10,13], plums [43] and proline in rice [44] have also been reported.…”

“…These phenomena demonstrated that proline and L-cysteine reduced membrane permeability and prevented the peroxidation of membrane fatty acids. Low electrolyte leakage, MDA and H 2 O 2 accumulation as a result of L-cysteine application were reported in tuberose cut flowers [56], tobacco [57], litchi [10] and plums [43]. In addition, the application of exogenous proline in rice [22], citrus [24] and barley [58] exhibited reduced MDA and H 2 O 2 accumulation and electrolyte leakage.…”

“…Various studies have presented some evidence of the efficiency of proline and L-cysteine in reducing internal browning. For example, in litchi [10], longan [40], artichokes [41], lettuce [9], Pholiota nameko mushroom [42] and in plums [43], the application of different concentrations of L-cysteine reduced internal browning. In the case of proline, the application of this compound inhibited the tissue browning by reducing the activity of PPO activity in rice [44] and spinach leaves [45].…”

Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli

“…Studies on intact produce have shown that general senescence was inhibited by arginine applied to button mushroom [2], green asparagus [3], strawberry [4] and tomato [5], while cysteine inhibited senescence of litchi [6], longan [7], pak choy, parsley and peppermint leaves [8]. Chilling injury symptoms were suppressed by arginine applied to pomegranate [9], tomato [10], and by cysteine on plum [11]. Studies on enzymic browning of fresh cut produce have reported that arginine inhibited browning of apple and lettuce [12] while cysteine reduced browning of lettuce [13], potato [14], pear [15], banana, mushroom and apple [16].…”