Calcium inhibited peel browning by regulating enzymes in membrane metabolism of ‘Nanguo’ pears during post-ripeness after refrigerated storage

Zhang, Lei; Wang, Junwei; Zhou, Bing; Li, Guo-de; Liu, Yefei; Xia, Xiao-Lin; Xiao, Zhigang; Lü, Fei; Ji, Shujuan

doi:10.1016/j.scienta.2018.09.030

Cited by 31 publications

(33 citation statements)

References 38 publications

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“…In the present study, CaCl 2 treatment efficiently suppressed the increase in browning index and firmness, and maintained higher extractable juice in loquat fruit ( Figure 1 ), demonstrating CaCl 2 exerts a positive influence in enhancing chilling tolerance in harvested loquat fruit. Similar result was also obtained in pear fruit [ 17 ] and pineapple fruit [ 25 ].…”

Section: Discussionsupporting

confidence: 86%

“…In addition, recent studies have reported that calcium chloride (CaCl 2 ) application can trigger antioxidant system activity and maintain ROS homeostasis to increase cold tolerance of postharvest vegetables and fruits. For instance, CaCl 2 application effectively alleviated peel browning caused by chilling injury of pear fruit on account of the inhibition of membrane lipid peroxidation and a higher activity and expression of SOD [ 17 ]. Wei and Zhao [ 18 ] also found that CaCl 2 treatment could alleviate chilling injury symptoms in winter jujube fruit by promoting the SOD, CAT, and POD activities to scavenge ROS.…”

Section: Introductionmentioning

confidence: 99%

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Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis

Hou

Zheng

et al. 2021

Foods

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The effects of calcium chloride (CaCl2) treatment on chilling injury (CI), reactive oxygen species (ROS) metabolism, and ascorbate-glutathione (AsA-GSH) cycle in loquat fruit at 1 °C storage for 35 d were investigated. The results indicated that CaCl2 treatment remarkably suppressed the increase in browning index and firmness as well as the decrease in extractable juice rate. CaCl2 treatment also decreased the production of superoxide radical (O2•−), hydrogen peroxide (H2O2) content, but increased the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (OH•) scavenging ability, the activities of superoxide dismutase (SOD), catalase (CAT), and their gene expressions. Moreover, compared to the control loquat fruit, CaCl2-treated fruit maintained higher contents of AsA, GSH, higher levels of activities of ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR) and expressions of EjAPX, EjGR, EjMDHAR, and EjDHAR, but exhibited lower glutathione disulfide (GSSG) content. These results suggested that CaCl2 treatment alleviated CI in loquat fruit through enhancing antioxidant enzymes activities and AsA-GSH cycle system to quench ROS.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis

Hou

Zheng

et al. 2021

Foods

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“…Cold damage not only affects the flavors but also reduces the nutritional value of fruits and vegetables (Wills & Li, ). The more apparent cold injury phenomena include the decrease of aroma, the increase of weight loss, the decrease of soluble solids, and the most obvious browning (Zhang et al, ). Many scholars have studied that the enzyme polyphenol oxidase (PPO) is the main enzyme causing the browning of fruits and vegetables (Lei et al, ; Mishra, Gautam, & Sharma, ; Wang, Zhou, Zhou, Cheng, et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Many scholars have studied that the enzyme polyphenol oxidase (PPO) is the main enzyme causing the browning of fruits and vegetables (Lei et al, 2018;Mishra, Gautam, & Sharma, 2013;Wang, Zhou, Zhou, Cheng, et al, 2017). In addition, it has been known for a long time that Superoxide Dismutase (SOD), Catalase (CAT), and Peroxidase (POD) activity in reactive oxygen metabolism are also apparently changed when browning occurs during shelf life (Dokhanieh & Aghdam, 2016;Li et al, 2019;Yingsanga, Srilaong, Kanlayanarat, Noichinda, & McGlasson, 2008;Zhang et al, 2019). Damage of membrane integrity is regarded as the main reason that causes the occurrence of browning, which accelerates PPO catalyzing phenol and O2 to quinone (Zhu, Zhou, Zhu, & Guo, 2009).…”

mentioning

confidence: 99%

Calcium maintained higher quality and enhanced resistance against chilling stress by regulating enzymes in reactive oxygen and biofilm metabolism of Chinese winter jujube fruit

Deng

Zhao

2020

J Food Biochem

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The postharvest senescence of Chinese winter jujube fruit can be effectively delayed by refrigerated storage. However, chilling injury often occurs in jujube fruit during cold storage. In this study, Chinese winter jujubes were sprayed with CaCl2 (4%) 3 times at intervals of 2 hr on the day of refrigeration. The results presented that maximum difference of 2.7 N firmness, 3.42% TAC, and 0.8 OD280/g polyphenol content were detected in calcium‐treated fruit during cold storage, but the levels of O2-, MDA, hydrogen peroxide, browning rate, electrolyte leakage, and weight loss rate were significantly inhibited (p < .05). The maximum difference of enzymes activity of CAT, POD, SOD was 2.1, 10.8, and 40.6 mol h–1 kg–1 respectively, but 21.1 mol h–1 kg–1 PPO was restrained in the treated group. In conclusion, the results provided a reliable method for inhibiting cold injury and explained the internal molecular mechanism of the fruit regulated by calcium. Practical applications Refrigerated storage is an important method for extending the storage time of Chinese winter jujube fruit. However, cold damage may occur when the jujubes are stored at low temperature for long‐term. It is, therefore, of great significance to find a new method and reveal the molecular mechanism. We believe that our study makes a significant contribution to the literature because it provides an effective method of maintaining higher quality and mechanistic insights into the resistance against the chilling stress of jujubes.

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“…Studies have shown that calcium plays an important role in fruit growth, promoting good water balance between the epicarp and the internal tissues of the fruit, as well as maintaining the elasticity and firmness of the cell walls . According to reports in the literature, the mechanism involved appears to be associated with the protection of the membranous structure, a reduction in cell wall breakdown and stabilization of the membrane system . This not only reduces the risk of pathogen attack, but also increases the crop yield …”

Section: Introductionmentioning

confidence: 99%

Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium

et al. 2020

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BACKGROUND: It is important to increase productivity and improve plant quality at the same time as preserving the principles of safety and productivity. The present study aimed to evaluate the effects of different concentrations of sodium metasilicate and calcium chloride, applied as fertilizers, on the productivity and phytochemical characteristics of Sauvignon Blanc grapes and their respective wines. RESULTS:The experiments were conducted using 2017 and 2018 vintages of commercial Sauvignon Blanc grapes. The treatments consisted of applying separately different concentrations of sodium metasilicate (0, 4, 8 and 12 g L −1 ) or calcium chloride (0, 5, 10 and 15 g L −1 ). The treatments were carried out during four phenological phases. The grapes were harvested at technical maturity and white wines were elaborated. The application of inorganic salts, silicon and calcium to the grapes had a significant effect on the vineyard productivity. The best results were obtained with 4 and 8 g L −1 silicon and 15 g L −1 calcium. An increase in the concentration of phenolics in the grapes was noted. These compounds have antioxidant capacity, which is one of the factors responsible for the resistance of the grapes to pathogens. CONCLUSION: The application of 4 and 8 g L −1 silicon and 15 g L −1 calcium to the grapes represents a potential alternative fertilizing strategy, which could increase the plant yield without damaging the phytochemical characteristics of the fruit and its derivatives.

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Calcium inhibited peel browning by regulating enzymes in membrane metabolism of ‘Nanguo’ pears during post-ripeness after refrigerated storage

Cited by 31 publications

References 38 publications

Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis

Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis

Calcium maintained higher quality and enhanced resistance against chilling stress by regulating enzymes in reactive oxygen and biofilm metabolism of Chinese winter jujube fruit

Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium

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