Effects of acetylsalicylic acid on kiwifruit ethylene biosynthesis and signaling components

X, Yin; Zhang, Yu; Zhang, Bo; Yang, Shulin; Shi, Yanna; Ferguson, Ian B.; Chen, Kunsong

doi:10.1016/j.postharvbio.2013.03.012

Cited by 41 publications

(32 citation statements)

References 42 publications

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“…The findings of Ding and Wang [29] confirmed that SA has the ability to reduce ethylene production [32] and delay ripening. A similar observation has been reported in kiwi dipped in ASA at 1000 µmol l -1 for 5 min [33,34], in strawberries, treated with SA at 1000-4000 µmol l -1 [35], in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min [25]. It has been reported [29,33] that treatment with ASA suppresses the activity of ACC (aminocyclopropanecarboxylate) oxidase and ACC synthase, reducing conversion of ACC to ethylene.…”

Section: Physiological Effects Respirationsupporting

confidence: 78%

“…The treatment of banana with SA at 500 and 1000 µmol l -1 for 6 h resulted in reduced softening during subsequent storage [23]. Similarly, softening was reduced in kiwi dipped in ASA at 1000 µmol l -1 for 5 min [33,34].…”

Section: Texturementioning

confidence: 93%

“…It has been reported [29,33] that treatment with ASA suppresses the activity of ACC (aminocyclopropanecarboxylate) oxidase and ACC synthase, reducing conversion of ACC to ethylene. More recently Yin et al [34] highlighted that ASA may not only affect ethylene biosynthesis but it may also interfere with its perception. The data highlight the fact that the concentration of SA has to be properly adjusted, i.e.…”

Section: Physiological Effects Respirationmentioning

confidence: 99%

“…in loquat treated with MeJA at 10 µmol l -1 for 24 h, stored at 1 °C [11], mangos treated with MeJA at 100 µmol l -1 for 24 h, stored at 7 °C plus shelf-life at 20 °C [26], pomegranates treated with MeJA and MeSA at 10 and 100 µmol l -1 for 16 h, stored at 2 °C plus shelf-life at 20 °C [12], Qingnai plums treated with SA at 1500 µmol l -1 for 10 min, stored at 1 °C plus shelf-life at 20 °C [24], and tomatoes treated with MeSA at 50 µmol l -1 for 12 h, stored at 2 °C [14]. The mechanisms involved are related to changes in the content of polyamines [14,24,60,34,95] and proline [10,95,96], cell wall modification [11], the energy status [56,60] and changes in the membrane fatty acid composition [16,97].…”

Section: Mechanisms Of Improving Host Resistance Against Pathogensmentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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Section: Physiological Effects Respirationsupporting

confidence: 78%

Section: Texturementioning

confidence: 93%

Section: Physiological Effects Respirationmentioning

confidence: 99%

Section: Mechanisms Of Improving Host Resistance Against Pathogensmentioning

confidence: 99%

See 2 more Smart Citations

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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“…It should be pointed out that as naturally occurring compounds they also satisfy consumer demands with respect to food preservation systems. It was reported that those compounds can delay the ripening of climacteric fruits and can improve their postharvest characteristics (Zhang et al, 2003;Valero et al, 2011;Yin et al, 2013;Wang et al, 2015 b). Calcium is also associated with processes which result in lower rates of ethylene production and finally retard ripening.…”

Section: Introductionmentioning

confidence: 99%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

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Regulation of ethylene biosynthesis and signal transduction by nitric oxide leading to resistance against Alternaria alternata in Hami melon

Jia

Zhang

et al. 2021

J Sci Food Agric

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BACKGROUND: Hami melons are tasty and nutritive, but susceptibility to the fungus Alternaria alternata is one of the main problems leading to the postharvest loss of this fruit. The purpose of this research was to evaluate the effectiveness of nitric oxide (NO) on regulation of ethylene biosynthesis as well as signal transduction against black spot disease caused by A. alternata in the Hami melon.RESULTS: Nitric oxide reduced the growth of lesion diameter and lesion depth in melons inoculated with A. alternata. Ethylene production was significantly inhibited by NO, which was supported by the reduction of 1-aminocyclopropene-1-carboxylate (ACC) synthase (ACS) activity and the deferment of ACC content and ACC oxidase (ACO) activity. Nitric oxide treatment also significantly regulated the expression of four ethylene biosynthesis genes CmACS1, CmACS2, CmACO1, and CmACO2, and eight signal ethylene transduction genes CmETR1, CmETR2, CmCTR1, CmEIN2, CmEIL1, CmEBF1, CmERF1B and CmERF2. The modes of NO regulating these genes can be divided into five categories: promotion (CmEIN2, and CmEIL1), delay (CmACS1, CmETR2, CmCTR1 and CmERF2), up-regulation (CmETR1, CmEBF1 and CmERF1B), down-regulation (CmACS2), and first inhibition and then induction (CmACO1 and CmACO2). CONCLUSION:The NO treatment enhanced the postharvest disease resistance of Hami melon attacked by A. alternata, possibly by postponing ethylene biosynthesis and signal transduction.

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Effects of acetylsalicylic acid on kiwifruit ethylene biosynthesis and signaling components

Cited by 41 publications

References 42 publications

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Regulation of ethylene biosynthesis and signal transduction by nitric oxide leading to resistance against Alternaria alternata in Hami melon

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