Effects of exogenous 24-epibrassinolide treatment on postharvest quality and resistance of Satsuma mandarin (Citrus unshiu)

Zhu, Feng; Yun, Ze; Ma, Qiaoli; Gong, Qiyong; Zeng, Yunliu; Xu, Juan; Cheng, Yunjiang; Deng, Xiuxin

doi:10.1016/j.postharvbio.2014.09.014

Cited by 62 publications

(38 citation statements)

References 46 publications

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“…5A and B). Postharvest EBR application which plays a significant role in the system of antioxidative and establish defense to membranes versus the oxidative injury afforded by ROS, may be caused the enhancement in total antioxidant activity , Zhu et al 2015. In line with our results, Guo et al [2014] reported that ascorbic acid content increased in broccoli sprouts after treatment with 20 nM 24-epibrassinolide.…”

Section: Discussionsupporting

confidence: 87%

“…Harindra Champa et al [2015] showed that grape clusters treated by BRs maintained higher firmness of berries compared with control. Maintenance of higher firmness with BRs treatment has been reported by Peng et al [2004] in litchi, Zhu et al [2010] in jujube, Ahmadipour Roghabadi and Pakkish [2014] in sweet cherry and Zhu et al [2015] in mandarin. Gao et al [2016] also reported that peach fruit firmness was about 53% higher in treatment with EBR than that in control fruit at the end of storage.…”

Section: Discussionmentioning

confidence: 93%

“…In another study EBR treatment maintained ascorbic acid content in lotus root slices [Gao et al 2017]. Brassinolide treated mandarin fruit had higher ascorbic acid contents compared with control fruit [Zhu et al 2015].…”

Section: Discussionmentioning

confidence: 98%

“…Severe increase in respiration of untreated fruit due to chilling injury might cause organic acids deterioration and TA reduction. Zhu et al [2015] revealed that brassinolide treatment could delay the decrease of titratable acidity. It has been also shown that BR treated jujube and peach fruit had a significantly higher level of TA during storage compared to control fruit [Zhu et al 2010, Ge et al 2016.…”

Section: Discussionmentioning

confidence: 99%

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Vacuum Infiltration of 24-Epibrassinolide Delays Chlorophyll Degradation and Maintains Quality of Lime During Cold Storage

Tavallali

2018

Acta Sci.Pol.Hortorum Cultus

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Effects of 24-epibrassinolide (EBR) treatments on chlorophyll (Chl) degradation and postharvest quality of two lime ('Persian lime' and 'Tahiti') cultivars during chilling-induced storage were studied in this work. EBR at 0, 2.5, 5 and 10 µM were applied to fruit by vacuum infiltration at 30.63 kPa for 7 min and afterward stored at 4°C for 60 days. Postharvest EBR application effectively maintained greater fruit firmness and lessened weight loss during cold storage. The results displayed that EBR treatments efficiently delayed the reduction of the Chl a contents and hue values. EBR treatments significantly increased ascorbic acid content, total phenolic content (TPC), antioxidant activity, and titratable acidity (TA). On the other hand, the treatments reduced soluble solids concentration (SSC), pH, and SSC/TA ratios during cold storage. Overall, EBR application by vacuum infiltration could be an effective and simple method for maintaining postharvest quality of limes during cold storage.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Vacuum Infiltration of 24-Epibrassinolide Delays Chlorophyll Degradation and Maintains Quality of Lime During Cold Storage

Tavallali

2018

Acta Sci.Pol.Hortorum Cultus

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“…BRs treatment also delayed decreases in some physicochemical quality parameters, including firmness, soluble solids content (SSC), titratable acidity (TA), and vitamin C content (Zhu et al ., ). During Satsuma mandarin storage, a decrease in disease incidence may be attributed to stress‐related metabolites and their respective genes of fruits treated by EBR (Zhu et al ., ). On the other hand, there was no significant difference in fruit commercial quality including SSC and TA between the EBR‐treated grapes and the control (Zhu et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effects of exogenous 24‐epibrassinolide to control grey mould and maintain postharvest quality of table grapes

Liu

Gao

et al. 2016

Int J of Food Sci Tech

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The potential of various concentrations of 24-epibrassinolide (EBR) treatments on the control of grey mould in artificial Botrytis cinerea inoculation test and on the maintenance of postharvest quality of table grapes without inoculation in cold storage were researched. In the cold storage, clusters of grapes with exogenous EBR application (EBR1, 0.1 mg L À1 EBR; EBR2, 0.4 mg L À1 EBR; EBR3, 0.8 mg L À1 EBR) were stored at 0 AE 1°C. Fruits' quality attributes including berry firmness, weight loss, berry drop, decay berry percentages, total sugar and titratable acidity were measured at 15, 30 and 60 days. The results showed that EBR treatments exhibited a higher berry firmness and a lower percentage of weight loss, berry drop and decay berry. In the artificial inoculation trial, single berries were immersed in EBR1, EBR2 and EBR3, then inoculated by spraying with a B. cinerea spore suspension and stored at 25 AE 2°C and 95% relative humidity. Disease severity (DS), lipid peroxidation and defence-related enzymes of these berries were analysed every 2 days. EBR-treated berries resulted in an increase in activities of defence-related enzymes including superoxide dismutase, peroxidase, catalase and phenylalanine ammonia-lyase compared with control berries inoculated by B. cinerea. Simultaneously, significant decreases in DS and production of superoxide anion radical and malondialdehyde were observed. These results suggested that exogenous application of EBR could play a protective role in controlling the grey mould of postharvest grapes and maintaining the postharvest quality during cold storage.EBR maintain the postharvest quality of grapes Q. Liu et al.

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Jasmonic acid and salicylic acid induce the accumulation of sucrose and increase resistance to chilling injury in peach fruit

Zhao

Song

et al. 2021

J Sci Food Agric

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BACKGROUND Salicylic acid (SA) and jasmonic acid (JA) can both enhance resistance of chilling injury (CI) in cold‐storage peach fruit, but the regulatory mechanisms involved and whether there is a coordinated regulation between them is unclear. In this study, postharvest peach fruit were treated with an aqueous SA solution for 15 min or an aqueous JA solution for 30 s before storage at 4 °C for 35 days. RESULTS SA and JA treatments both delayed and reduced development of internal browning (a symptom of CI) and induced the accumulation of hydrogen peroxide and sucrose. The SA and JA also reduced catalase and peroxidase activities, which are involved in hydrogen peroxide generation. The SA and JA treatments significantly regulated the transcript abundance of genes related to sucrose biosynthesis and degradation consistent with the observed increase in sucrose content. CONCLUSION These results intimate that JA and SA may be involved in coordinating the alleviation of CI via increased accumulation of sucrose. © 2021 Society of Chemical Industry

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Effects of exogenous 24-epibrassinolide treatment on postharvest quality and resistance of Satsuma mandarin (Citrus unshiu)

Cited by 62 publications

References 46 publications

Vacuum Infiltration of 24-Epibrassinolide Delays Chlorophyll Degradation and Maintains Quality of Lime During Cold Storage

Vacuum Infiltration of 24-Epibrassinolide Delays Chlorophyll Degradation and Maintains Quality of Lime During Cold Storage

Effects of exogenous 24‐epibrassinolide to control grey mould and maintain postharvest quality of table grapes

Jasmonic acid and salicylic acid induce the accumulation of sucrose and increase resistance to chilling injury in peach fruit

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