Effects of Phospholipase D Inhibitors Treatment on Membrane Lipid Metabolism of Postharvest Banana Fruit in Response to Mechanical Wounding Stress

Li, Li; Yi, Ping; Huang, Fang; Tang, Jie; Jian, Sun; Duan, Xuewu; Li, Jiemin; Su, Zuxiang; Ling, Dongning; Tang, Yayuan; Li, Changbao; He, Xuemei; Sheng, Jinfeng; Li, Zhichun; Huang, Min; Xin, Ming; Gan, Tao

doi:10.3390/horticulturae8100901

Cited by 4 publications

(5 citation statements)

References 40 publications

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“…PLD and LOX are crucial enzymes involved in plant senescence and stress-induced deterioration in fruits; furthermore, their activities notably intensify in fruits and vegetables subjected to prolonged chilling stress [ 83 ]. By catalyzing the oxidation of unsaturated fatty acids, both enzymes contribute to membrane lipid peroxidation, significantly impacting maturation, senescence, and stress responses in organisms [ 84 ].…”

Section: Resultsmentioning

confidence: 99%

“…3.6. Lipid Metabolism-Based Enzyme Activities PLD and LOX are crucial enzymes involved in plant senescence and stress-induced deterioration in fruits; furthermore, their activities notably intensify in fruits and vegetables subjected to prolonged chilling stress [83]. By catalyzing the oxidation of unsaturated…”

Section: Pericarp Pal Enzyme Activity Phenolic Content and Antioxidan...mentioning

confidence: 99%

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Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

Venkatachalam,

Charoenphun,

Lekjing

et al. 2023

Foods

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Longkong (Aglaia dookkoo Griff.) fruit is prone to rapid pericarp browning and shortened shelf life (<7 days) under prolonged low-temperature storage. This study investigates the effect of an edible coating, comprising carboxymethyl cellulose (CMC) and gelatin in a fixed 3:1 ratio, integrated with various concentrations of melatonin (MT) (0.4, 0.8, and 1.2 mM/L) to mitigate chilling injury in longkong fruit. Coated longkong fruits were stored at 13 °C with 90% relative humidity for 18 days and underwent physicochemical evaluations every three days. Samples coated with CMC-Gel without MT and uncoated fruits were served as controls. The findings indicated that the CMC-Gel-MT coating significantly mitigated pericarp browning, chilling injury, weight loss, and respiration rate increase under extended cold storage conditions. High concentrations of MT (≥0.8 mM/L) in the coating notably inhibited the activities of cellular degrading enzymes such as lipoxygenase and phospholipase D. This inhibition contributed to reduced membrane permeability, lower reactive oxygen species accumulation (H2O2, OH−, O2−), and decreased malondialdehyde levels in the longkong pericarp. Furthermore, the CMC-Gel-MT coating increased the activity of phenylalanine ammonia lyase, leading to an enhancement in phenolic content. Consequently, it improved the fruit’s ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,20-azino-di-3-ethylbenzthiazoline sulfonic acid) radicals. Control samples exhibited high levels of pericarp browning-related enzymes (polyphenol oxidase, peroxidase), whereas CMC-Gel-MT-coated fruits, particularly at higher MT concentrations, showed significant reductions in those enzyme activities. In conclusion, incorporating high concentrations of MT in a CMC-Gel-based edible coating is a promising alternative for mitigating chilling injury in longkong fruit.

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Section: Resultsmentioning

confidence: 99%

Section: Pericarp Pal Enzyme Activity Phenolic Content and Antioxidan...mentioning

confidence: 99%

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

Venkatachalam,

Charoenphun,

Lekjing

et al. 2023

Foods

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“…Many studies have been done to develop pre-or post-harvest technologies by inhibiting PLD activity. Alcohols such as n-butanol and 2-butanol can also inhibit PLD activity (L. Li et al, 2022). In addition, PLD activity can be inhibited by hexanal (El Kayal et al, 2017).…”

Section: Inhibition Of Ripening By Hexanal Treatmentmentioning

confidence: 99%

“…In addition, PLD activity can be inhibited by hexanal (El Kayal et al, 2017). It has been reported that PLD inhibition by hexanal treatment resulted in significant shelf-life enhancement in bananas (Musa acuminata) (L. Li et al, 2022).…”

Section: Inhibition Of Ripening By Hexanal Treatmentmentioning

confidence: 99%

“…Phospholipase D (PLD) is a key enzyme in the membrane degradation pathway (Jincy et al, 2017). The inhibition of PLD has resulted in the enhanced shelflife and quality of bananas (L. Li et al, 2022). Therefore, studying the ripening mechanism is important for developing post-harvest techniques to improve the shelf-life and quality of fruits.…”

Section: Introductionmentioning

confidence: 99%

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Hexanal Treatment for Improving the Shelf-life and Quality of Fruits: A Review

Azhar,

Pak Dek,

Ramli

et al. 2024

JTAS

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Fruits are rich sources of bioactive compounds such as lycopene, tannins, β-carotene, resveratrol, and lignan. These bioactive compounds’ antioxidative, antimicrobial, and antidiabetic properties are important in the human diet. Since fruits are one of the major sources of health-promoting nutrients for human consumption, they have high economic value. Ripening is a developmental process which involves changes in the colour, texture, taste, and metabolite composition of fruits, thus affecting their quality. In the market, the good quality of fruits depends on the ripening stage. Rapid ripening could shorten the shelf-life and quality of fruits. Shortened shelf-life causes fruit spoilage during post-harvest, transport, storage, and distribution. In turn, it will cause economic losses in the fruit market. Low-temperature storage is one of the techniques to prolong the shelf-life of fruits. However, this technique requires an expensive facility to achieve and maintain the low temperature. On the other hand, it has been reported that hexanal treatment could prolong the shelf-life and quality of fruits. It is also cheaper and easier to apply. However, the ripening inhibition mechanism of hexanal is not yet fully understood. The effectiveness of hexanal treatment on different fruits is also unclear. Numerous publications on hexanal treatment reported different formulations, techniques, and effectiveness rates on different fruits. Optimised formulation and technique are important to develop an efficient hexanal treatment strategy. Therefore, the mechanism, effectiveness, formulation, technique, and development of hexanal-based products to prolong the shelf-life of fruits are discussed in this review.

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