Brassinolide Soaking Reduced Nitrite Content and Extended Color Change and Storage Time of Toona sinensis Bud during Low Temperature and Near Freezing-Point Temperature Storage

Abstract

Low temperatures are often used to preserve fruits and vegetables. However, low-temperature storage also causes problems, such as chilling injury, nitrite accumulation, and browning aggravation in plants. This study investigated the effects of brassinolide (BR,1.0 mg L−1) solution soaking, storage temperatures (−2 ± 0.5 °C, 4 ± 0.5 °C, and 20 ± 1 °C), and their combinations on nitrite content, color change, and quality of stored Toona sinensis bud. The results showed that low temperature (LT, 4 ± 0.5 °C) and near freezing-point temperature (NFPT, −2 ± 0.5 °C) storage effectively inhibited the decay of T. sinensis bud compared to room temperature (20 ± 1 °C, the control). The combined treatments of BR with LT or NFPT reduced nitrite content and maintained the color and the contents of vitamin C, carotenoids, saponins, β-sitosterol, polyphenol, anthocyanin, flavonoids, and alkaloids in T. sinensis bud. BR soaking delayed the occurrence of chilling injury during NFPT storage. Meanwhile, BR soaking enhanced the DPPH radical scavenging activity, ABTS activity, and FRAP content by increasing SOD and POD activity and the contents of proline, soluble, and glutathione, thus decreasing MDA and hydrogen peroxide content and the rate of superoxide radical production in T. sinensis bud during NFPT storage. This study provides a valuable strategy for postharvest T. sinensis bud in LT and NFPT storage. BR soaking extended the shelf life during LT storage and maintained a better appearance and nutritional quality during NFPT storage.

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

“…Near‐freezing temperature (NFT), which lies between the supercooling point and freezing point of a material, is within the range of the lowest non‐frozen temperatures (Zhang, Chen, et al, 2022). NFT storage is a cold storage method that decreases the temperature as much as possible without forming ice crystals, which is valid for preserving the texture, color, and nutritional qualities of the fruit in terms of enhancing the antioxidant metabolism of guava ( Psidium guajava L.) (Xiao et al, 2022), maintaining membrane integrity (Zhao et al, 2019) of sweet cherry fruit, inhibiting browning of toona sinensis bud (Xu et al, 2022). The nectarine is a specific type of fruit that ripens quickly under ambient conditions.…”

Cold‐stored mulberry leaves affect antioxidant system and silk proteins of silkworm (Bombyx mori) larva

“…Total flavonoids increase during cold storage, such as in blood orange, 3 habanero pepper 4 and Toona sinensis bud. 5 In pineapple, total soluble solids (TSS) remain basically unchanged, 6 while in baby mustard TSS decreases. 7 In fact, the trend of decrease prevails for the major nutrients in fruit and vegetables during cold storage, such as vitamin C in kiwifruit, 8 peer 9 and green bell pepper, 10 soluble sugars in pumelo, 11 blood orange 12 and white asparagus, 13 and soluble proteins in green asparagus, 14 pak choy 15 and white button mushrooms.…”

“…The change patterns of different nutrients differ greatly with species or kinds of produce during cold storage. Total flavonoids increase during cold storage, such as in blood orange, 3 habanero pepper 4 and Toona sinensis bud 5 . In pineapple, total soluble solids (TSS) remain basically unchanged, 6 while in baby mustard TSS decreases 7 .…”

Combined Action of Pure Oxygen Pretreatment and Near-freezing Temperature Storage on the Quality of Fresh-cut Nectarines

“…NFT storage was a cold storage method that decrease the temperature as much as possible without forming ice crystals, which is optimal to preserve the texture, color, and nutritional qualities of the fruit in terms of enhancing fruit antioxidant metabolism (Xiao et al, 2022), maintaining membrane integrity (Zhao et al, 2019), inhibiting browning, etc. (Osuga et al, 2021;Xu et al, 2022). The nectarine was a speci c kind of climacteric fruit that ripens quickly under ambient conditions.…”