Effect of salicylic acid treatment on antioxidant capacity and endogenous hormones in winter jujube during shelf life

Yang, Wanting; Kang, Jiawei; Liu, Yuxing; Guo, Minrui; Chen, Guogang

doi:10.1016/j.foodchem.2022.133788

Cited by 27 publications

(24 citation statements)

References 39 publications

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“…Similarly, a higher level in VcNADP-MDH gene expression and NADP-MDH activity in SA-treated fruit also demonstrated that SA maintained malic acid in blueberry after harvest by regulating the malic acid biosynthesis/degradation enzymes and related genes expression. Yang et al (2022) also found that malic acid content in stored Jujube fruit was higher after being treated by exogenous SA. In addition, the study on citrus fruit also indicated that SA-induced differential expression of proteins participated in the TCA cycle and acid metabolism (Wang et al, 2020).…”

Section: Discussionmentioning

confidence: 74%

“…These results were similar to other fruits such as strawberries ( Zhang et al., 2022 ), peach ( Yang et al., 2020 ), and litchi ( Kumari et al., 2015 ) treated by SA. The possible reason for maintenance of fruit quality was that exogenous salicylic acid treatment induced the increase of endogenous salicylic acid content, thereby reducing the respiratory metabolism and delaying fruit senescence, which was confirmed in jujube fruit ( Yang et al., 2022 ).…”

Section: Discussionmentioning

confidence: 86%

“…Salicylic acid (SA), the principal metabolite of aspirin, crucial endogenous hormone, participated in fruit quality formation and disease resistance against the pathogen ( Rachappanavar et al., 2022 ). In recent years, exogenous SA treatment has been shown to maintain postharvest fruit quality and delay fruit decay and disease incidence ( Yang et al., 2020 ; Yang et al., 2022 ). Moreover, SA treatment promoted the accumulation of organic acid in citrus fruit ( Wang et al., 2020 ) and jujube fruit ( Yang et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, exogenous SA treatment has been shown to maintain postharvest fruit quality and delay fruit decay and disease incidence ( Yang et al., 2020 ; Yang et al., 2022 ). Moreover, SA treatment promoted the accumulation of organic acid in citrus fruit ( Wang et al., 2020 ) and jujube fruit ( Yang et al., 2022 ). However, another study indicated that organic acids were no significant difference in peach fruit between SA treated and control fruit ( Yang et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Fang²,

Wu³

et al. 2022

Front. Plant Sci.

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Fruit acidity is an essential factor affecting blueberry organoleptic quality. The organic acid content in blueberry fruit mainly contributes to fruit acidity. This study aims to evaluate the effect of exogenous salicylic acid (SA), the principal metabolite of aspirin, on the organoleptic quality and organic acid metabolism in rabbiteye blueberry (Vaccinium virgatum Ait, ‘Powderblue’) during cold storage (4 °C). Results showed that SA-treated fruit reduced fruit decay and weight loss delayed fruit softening, and decline of total soluble solids (TSS). TA and total organic acid amounts stayed the same during the late storage period in SA-treated fruit. Four kinds of organic acid components, malic acid, quinic acid, citric acid, and succinic acid, were at higher levels in fruit treated by SA as compared to control. SA enhanced the activities of PEPC, NAD-MDH, and CS to promote the synthesis of malic acid and citric acid. Meanwhile, the activities of NADP-ME, ACL, and ACO, which participated in the degradation of malic acid and citric acid, were inhibited by SA. qPCR results also showed that the expression of VcPEPC, VcNAD-MDH, and VcCS genes were upregulated. In contrast, SA downregulated the expression of VcNADP-ME, VcACL, and VcACO genes. In conclusion, SA could regulate the key genes and enzymes that participated in organic acids metabolism to maintain the freshness of blueberry during cold storage, therefore minimizing the economic loss.

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Section: Discussionmentioning

confidence: 74%

Section: Discussionmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Fang²,

Wu³

et al. 2022

Front. Plant Sci.

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“…The contents of organic acids were determined according to Yang, Kang, Liu, Guo, and Chen (2022) . Briefly, 1 g jujube was mixed with 10 mL deionized water, homogenized, ultrasonicated for 30 min, and centrifuged at 10,000 × g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao

Liao,

Liu,

Zhang

et al. 2024

Food Chemistry: X

Self Cite

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Natural active products in fruit postharvest preservation: A review

Sun,

Tao,

et al. 2024

Food Frontiers

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Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still limited due to the high cost of producing, complexity interaction in food matrix, and unacceptance of odor. This review focuses on employing naturally occurring bioactive compounds as an alternative to the synthetic preservatives used in fruit. For this purpose, natural compounds from abundantly available source, such as plants, animals, and microbes, are systematically described for their properties, mechanism of action, and applicability. Different postharvest handling of bioactive compounds and mechanism of their triggered/controlled release properties are discussed, especially with regard to challenge and future directions of these new strategy to preserve fruit in industry. This review offers a fundamental theory and technologies to develop the efficient and safe alternative strategies to synthetic fruits preservatives. Overall, the utilization of natural preservative techniques offers promising opportunities to maintain quality and extend shelf life of fruit, with potential applications in various industries such as vegetables, meat, and processed food.

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Effect of salicylic acid treatment on antioxidant capacity and endogenous hormones in winter jujube during shelf life

Cited by 27 publications

References 39 publications

Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao

Natural active products in fruit postharvest preservation: A review

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