The Co-regulation of Ethylene Biosynthesis and Ascorbate–Glutathione Cycle by Methy Jasmonate Contributes to Aroma Formation of Tomato Fruit during Postharvest Ripening

Abstract

Currently, many fruits are always harvested at the early ripening stage to reduce postharvest losses followed by 1methylcyclopropene (1-MCP) or ethephon treatment. However, harvesting at the early ripening stage adversely affects fruit quality, especially for the aroma. Methyl jasmonate (MeJA) treatment could induce the biosynthesis of bioactive compounds and maintain postharvest fruit quality. In the present work, the contributions of MeJA to tomato fruit quality during postharvest ripening were studied. The results showed that MeJA treatment significantly promoted the accumulation of volatile organic components (VOCs) by inducing the activities of enzymes related to lipoxygenase pathway and ethylene biosynthesis, whereas 1-MCP treatment largely inhibited the accumulation of VOCs by inhibiting activities of those enzymes. Although the application of ethephon also induced activities of the above enzymes in comparison with control, no significant differences were observed between the VOCs contents of the control and ethephon-treated fruit. Further study revealed that the ethephon treatment resulted in the enhancement of electrical conductivity and malondialdehyde content. Conversely, MeJA treatment inhibited the superoxide anion radical and hydrogen peroxide by regulating the ascorbate−glutathione cycle and further inhibited the enhancement of electrical conductivity and malondialdehyde content, which might be one of the most important reasons why the VOCs contents in fruit treated with ethephon were lower than those in MeJA-treated fruit. Thus, it is considered that MeJA treatment may be an effective and promising strategy to regulate postharvest tomato fruit quality, especially for the aroma, by regulating the ascorbate−glutathione cycle and ethylene biosynthesis.

Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release

“…37 ADH and AAT were key enzymes involved in ester aroma biosynthesis. 38 The change in ADH activity was similar to that observed in HPL. The activity of AAT showed an upward trend, but there were no significant decreases at T36 and T60.…”

“…ADH and AAT were key enzymes involved in ester aroma biosynthesis . The change in ADH activity was similar to that observed in HPL.…”

Regulation of Vitamin C Accumulation for Improved Tomato Fruit Quality and Alleviation of Abiotic Stress

“…On the contrary, a short duration of cold storage enhances only GPP expression [ 13 ] suggesting that AsA biosynthetic pathways do not react rapidly under cold stress conditions [ 108 ]. Recently, treatments with methyl jasmonate have been proposed as an efficient strategy to regulate tomato post-harvest quality and aroma, by inhibiting ROS accumulation through controlling the AsA-GSH cycle [ 109 ].…”

Effect of Waste Green Algal Biomass Extract Incorporated Chitosan-Based Edible Coating on the Shelf Life and Quality Attributes of Tomato

“…The demand for green consumerism with fewer artificial additives, improved nutritional quality, and safe food with an extended shelf life of fresh produces has drawn the attention of the food industry, agronomists, and scientists for investigating and developing advanced technologies for fulfilling the needs of mankind. The prime concern associated with fruits and vegetables is postharvest losses, responsible for lowering the economic values due to improper storage and transportation . In this context, biodegradable edible coatings provide a feasible alternative to expensive storage systems for prolonging the shelf life of perishables, thereby reducing the postharvest losses .…”

“…The prime concern associated with fruits and vegetables is postharvest losses, responsible for lowering the economic values due to improper storage and transportation. 1 In this context, biodegradable edible coatings provide a feasible alternative to expensive storage systems for prolonging the shelf life of perishables, thereby reducing the postharvest losses. 2 Besides the application of biodegradable packaging materials will minimize the negative environmental consequences generated by commercial food packaging waste.…”