Expression of PPO and POD genes and contents of polyphenolic compounds in harvested mango fruits in relation to Benzothiadiazole-induced defense against anthracnose

Lin, Jinhe; Gong, De; Zhu, Shijiang; Zhang, Lijuan; Zhang, Lubin

doi:10.1016/j.scienta.2011.06.014

Cited by 62 publications

(37 citation statements)

References 30 publications

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“…4B). Induction of PPO following chemical and biological treatments has also been observed in postharvest tomato, pear and mango fruit which was correlated to increased disease resistance (Zeng et al, 2006;Lin et al, 2011;Liu et al, 2007). Our results contradict somehow with the findings of Valentines et al (2005) who stated that enzymatic browning, mainly induced by PPO, is not a key element for the control of disease resistance in 'Golden Delicious' apples.…”

Section: Discussioncontrasting

confidence: 87%

Induction of natural defense and protection against Penicillium expansum and Botrytis cinerea in apple fruit in response to bioelicitors isolated from green algae

Abouraicha

Alaoui-Talibi

Boutachfaiti

et al. 2015

Scientia Horticulturae

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Section: Discussioncontrasting

confidence: 87%

Induction of natural defense and protection against Penicillium expansum and Botrytis cinerea in apple fruit in response to bioelicitors isolated from green algae

Abouraicha

Alaoui-Talibi

Boutachfaiti

et al. 2015

Scientia Horticulturae

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“…The amount of total phenols was determined according to the Folin–Ciocalteu colorimetric method (Lin et al . ). Absorbance was measured at 765 nm.…”

Section: Methodsmentioning

confidence: 97%

Effects of Heat Treatment on Changes of Respiration Rate and Enzyme Activity of Ivory Mangoes During Storage

Yang

Song

et al. 2016

Journal of Food Processing and Preservation

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Mango is produced in tropical zone and consumed around the world. However, mango fruit has a short postharvest life resulting in severe loss during storage. In this study, the effects of heat treatment applied to ivory mangoes on physical, physiological and biochemical quality was studied. The results showed that mangoes subjected to all hot water treatment at 50C -10 min, 60C -1 min, 70C -5 s could improve the quality, while the 60C -1 min treatment was the optimal method. We found that 60C -1 min treatment could inhibit the respiration rate, the relative electric conductivity and the malondialdehyde content, and increase the total phenols and flavonoids not reported earlier. Moreover, the activity of polyphenol oxidase, peroxidase and polygalacturonase was reduced, and the activity of catalase was increased, thus maintaining a better quality of ivory mangoes. The 60C -1 min treatment is the alternative method for improving the quality of ivory mangoes during the storage.

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“…23 Frozen pineapple flesh (1 g) was homogenized in 4 mL of precooled 0.05 M sodium borate buffer, pH 7.0, in an ice−water bath. The homogenate was centrifuged at 15 000g for 15 min at 4°C, and the supernatant (enzyme extract) was used for PAL assays.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The contents of TPC were detected using Folin−Ciocalteu reagent according to the method described previously. 23 The absorbance at 765 nm was measured and used to calculate the phenolic contents using gallic acid (GA) as a standard. Results were calculated and expressed as milligrams of GA equivalent (GAE) per gram of fresh samples.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple

Zhang

Liu

et al. 2015

J. Agric. Food Chem.

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Internal browning (IB) is a postharvest physiological disorder causing economic losses in pineapple, but there is no effective control measure. In this study, postharvest application of 380 μM abscisic acid (ABA) reduced IB incidence by 23.4-86.3% and maintained quality in pineapple fruit. ABA reduced phenolic contents and polyphenol oxidase and phenylalanine ammonia lyase activities; increased catalase and peroxidase activities; and decreased O2(·-), H2O2, and malondialdehyde levels. This suggests ABA could control IB through inhibiting phenolics biosynthesis and oxidation and enhancing antioxidant capability. Furthermore, the efficacy of IB control by ABA was not obviously affected by tungstate, ABA biosynthesis inhibitor, nor by diphenylene iodonium, NADPH oxidase inhibitor, nor by lanthanum chloride, calcium channel blocker, suggesting that ABA is sufficient for controlling IB. This process might not involve H2O2 generation, but could involve the Ca(2+) channels activation. These results provide potential for developing effective measures for controlling IB in pineapple.

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Expression of PPO and POD genes and contents of polyphenolic compounds in harvested mango fruits in relation to Benzothiadiazole-induced defense against anthracnose

Cited by 62 publications

References 30 publications

Induction of natural defense and protection against Penicillium expansum and Botrytis cinerea in apple fruit in response to bioelicitors isolated from green algae

Induction of natural defense and protection against Penicillium expansum and Botrytis cinerea in apple fruit in response to bioelicitors isolated from green algae

Effects of Heat Treatment on Changes of Respiration Rate and Enzyme Activity of Ivory Mangoes During Storage

Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple

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