Hot water treatment to alleviate chilling injury and enhance ascorbate-glutathione cycle in sweet pepper fruit during postharvest cold storage

Endo, Haruna; Miyazaki, Kiohiro; Ose, Kimiko; Imahori, Yoshihiro

doi:10.1016/j.scienta.2019.108715

Cited by 41 publications

(35 citation statements)

References 49 publications

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“…However, fruit immersion in hot water for et al, 2012). The change in membrane permeability related to EL and lipid peroxidation was previously reported in sweet pepper treated with hot water treatment (Raffo et al, 2007;Rodoni et al, 2016) and hot water treatment plus polyethylene bag packaging (Endo et al, 2019), where lipid peroxidation increased with storage time, and changes in membrane compounds directly affected membrane stability and function. Therefore, the use of moderate stress previous to cold storage reduced change in membrane composition, limiting membrane degradation, lipid peroxidation, and electrolyte leakage (Maalekuu et al, 2006).…”

Section: Discussionmentioning

confidence: 54%

“…and CI symptoms in bell pepper during storage at 5°C. In addition, previous studies have shown that HWT for short or long time in mandarin (Ghasemnezhad et al, 2008;Sala & Lafuente, 2000), banana (Wang et al, 2012), green and red bell peppers (Rodoni et al, 2016), cucumber (Nasef, 2018), and mature green mume (Endo et al, 2019) changes the fruit response to CI, protecting it from cold stress.…”

Section: Discussionmentioning

confidence: 95%

“…Moderate heat stress can induce chilling tolerance in different fruit (Endo et al, 2019;Ma et al, 2014;Sala & Lafuente, 2000;Zhu et al, 2003). This treatment generates an adaptive response to cold stress, and reduces CI susceptibility and skin damage during cold storage.…”

Section: Introductionmentioning

confidence: 99%

“…This treatment generates an adaptive response to cold stress, and reduces CI susceptibility and skin damage during cold storage. Heat treatment can activate a system of elimination of ROS that involves antioxidants such as ascorbic acid, phenolics and antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase (Endo et al, 2019;López-López et al, 2018;Sala & Lafuente, 2000;Sapitnitskaya et al, 2006). The implementation of treatments such as hot water (Fallik et al, 1999;López-Velázquez et al, 2020;Raffo et al, 2007), have been used to reduce CI susceptibility in bell pepper.…”

Section: Introductionmentioning

confidence: 99%

“…The application of HWT for a short period of time (55°C for 1 min; 53°C for 4 min; 45°C for 3 min, 53°C for 2 min) have been successfully used to prevent deterioration of bell pepper, reducing fruit dehydration and maintaining its marketability (Endo et al, 2019;Fallik et al, 1999;González-Aguilar et al, 2000;Rodoni et al, 2016). In addition, this treatment reduced decay caused by Botrytis cinerea and Alternaria alternata (Fallik et al, 1999;López-Velázquez et al, 2020;Raffo et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

et al. 2021

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Green bell pepper (Capsicum annuum L.) is one of the most important fruit in Mexico both in production and marketing, especially for exportation. Bell pepper fruit is a remarkable source of vitamin C and phenolic compounds (Raffo et al., 2007). However, it is highly perishable due to accelerated dehydration and susceptibility to fungi decay, mainly Botrytis cinerea and Alternaria alternata (González-Aguilar et al., 1998). The implementation of optimal storage conditions (temperature and relative humidity) protects the fruit from decay and preserves its bioactive compounds. However, when bell pepper is stored at temperatures below 7°C, chilling injury (CI) and

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Section: Discussionmentioning

confidence: 54%

Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

et al. 2021

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Melatonin: A biomolecule for mitigating postharvest chilling injury in fruits and vegetables

Sati,

Kataria,

Chinchkar

et al. 2023

Crop Science

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The best strategy to extend the shelf life of fresh horticultural produce is to keep it at a low temperature. However, storing fruits and vegetables at a temperature lower than their recommended storage temperature and above the freezing point for a prolonged time leads to the development of chilling injury (CI). Melatonin (MT) being a versatile biological signal has been reported to possess antioxidant properties that aid in mediating stress response and extending the postharvest storage life of horticultural crops. Among CI‐induced mechanisms, MT substantially reduces oxidative stress by elevating the reactive oxygen species scavenging and triggering the phenol accumulation in association with 2, 2‐diphenyl‐1 picryl hydrazyl scavenging activity. Besides, MT increases intracellular energy by maintaining a proper ratio of unsaturated to saturated fatty acid and improving cellular fluidity. Additionally, MT regulates arginine metabolism by maintaining the γ‐aminobutyric acid synthesis. Furthermore, MT encodes the mitogen‐activated protein kinases, and calcium‐dependent protein kinases cascade and acclimate to cold stress by activating C‐repeat binding factors and helps in maintaining postharvest quality. This review reports the recent progress of MT‐induced physiological, biochemical, and molecular mechanisms for enhancing chilling tolerance, which can elevate the marketability and earnings from postharvest horticultural crops.

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Induced sulfur metabolism by sulfur dioxide maintains postharvest quality of ‘Thompson Seedless’ grape through increasing sulfite content

et al. 2021

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BACKGROUND: The commercial preservation of table grapes largely depends on the application of sulfur dioxide (SO 2 ). However, little is known about whether SO 2 participates in sulfur metabolism to improve the postharvest quality of table grapes. In this study, the contents of sulfur-containing compounds, activities of enzymes, and expression of genes involved in sulfur metabolism in table grapes (Vitis vinifera cv. Thompson Seedless) were evaluated. RESULTS:The results indicated that SO 2 treatment maintained the postharvest quality of table grapes. The sulfite content in rachises and berries, but not the sulfate content, increased in response to SO 2 treatment. SO 2 caused high activities of sulfite reductase, O-acetylserine (thiol)-lyase, and γ-glutamylcysteine synthetase, thereby increasing the contents of cysteine, hydrogen sulfide, and glutathione in the rachises and berries. The expression of VvSURTL, VvATPS1, VvATPS2, and VvAPR3 decreased in response to SO 2 treatment; however, the transcript levels of VvSiR1 and VvOASTL exhibited the opposite tendency.CONCLUSION: These findings indicated that the sulfite converted from SO 2 participated in sulfur metabolism and maintained the postharvest quality of table grapes by modulating the contents of metabolites, activities of enzymes, and expression of genes related to sulfur metabolism.

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Hot water treatment to alleviate chilling injury and enhance ascorbate-glutathione cycle in sweet pepper fruit during postharvest cold storage

Cited by 41 publications

References 49 publications

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

Melatonin: A biomolecule for mitigating postharvest chilling injury in fruits and vegetables

Induced sulfur metabolism by sulfur dioxide maintains postharvest quality of ‘Thompson Seedless’ grape through increasing sulfite content

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