Nitric oxide increases antioxidant enzyme activity and reduces chilling injury in orange fruit during storage

Ghorbani, Bahareh; Pakkish, Zahra; Khezri, Masood

doi:10.1080/01140671.2017.1345764

Cited by 25 publications

(12 citation statements)

References 62 publications

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“…This anti-chilling role of NO seems to be leaned on diverse issues which include, 1 among others, an enhancement of the sucrose content (Han et al, 2018) and, chiefly, the 1 antioxidative metabolism (i.e., CAT, SOD, APX, POD) (Wu et al, 2012;Ren et al, 1 2017;Zhang et al, 2017a;Ghorbani et al, 2018;Liang et al, 2018;Venkatachalam, 1 2018), although some report found that sodium nitroprusside (SNP), used as a common 1 NO source, behaved in an opposite way with the antioxidant enzymes being depressed 1 (Saba et al, 2017;Tareen et al, 2017) (Table 1). It has been also reported that in the inhibitor aminoethoxyvinylglycine (AVG) generated a higher radical scavenging 1 activity during cold storage and a similar pattern was also observed with the 1 simultaneous application of AVG and salicylic acid (SA), but no consistent trends of the 1 antioxidant enzymes were recorded in those studies (Tareen et al, 2017).…”

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confidence: 99%

Nitric oxide in the physiology and quality of fleshy fruits

Palma

Freschi

Rodríguez-Ruiz

et al. 2019

Journal of Experimental Botany

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Fruits are unique to flowering plants and confer a selective advantage as they facilitate seed maturation and dispersal. In fleshy fruits, development and ripening are associated with numerous structural, biochemical, and physiological changes, including modifications in the general appearance, texture, flavor, and aroma, which ultimately convert the immature fruit into a considerably more attractive and palatable structure for seed dispersal by animals. Treatment with exogenous nitric oxide (NO) delays fruit ripening, prevents chilling damage, promotes disease resistance, and enhances the nutritional value. The ripening process is influenced by NO, which operates antagonistically to ethylene, but it also interacts with other regulatory molecules such as abscisic acid, auxin, jasmonic acid, salicylic acid, melatonin, and hydrogen sulfide. NO content progressively declines during fruit ripening, with concomitant increases in protein nitration and nitrosation, two post-translational modifications that are promoted by reactive nitrogen species. Dissecting the intimate interactions of NO with other ripening-associated factors, including reactive oxygen species, antioxidants, and the aforementioned phytohormones, remains a challenging subject of research. In this context, integrative ‘omics’ and gene-editing approaches may provide additional knowledge of the impact of NO in the regulatory processes involved in controlling physiology and quality traits in both climacteric and non-climacteric fruits.

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confidence: 99%

Nitric oxide in the physiology and quality of fleshy fruits

Palma

Freschi

Rodríguez-Ruiz

et al. 2019

Journal of Experimental Botany

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“…Possibly, NO fumigation application may have prevented membrane damage and enhanced chilling tolerance in Midknight Valencia and Lane Late orange through the enhanced activity of antioxidants in the peel by detoxifying reactive oxygen species. Similarly, Ghorbani et al (2018) also reported that application of 0.5 mM sodium nitroprusside (SNP) as a NO donor was able to reduce CI in Washington navel orange stored at 3 °C through the increased response of antioxidants and reduced level of lipid peroxidation and H2O2 content. Additionally, NO treatment increased the activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD) and ascorbate peroxidase (APX) under chilling stress in Washington navel orange (Ghorbani et al, 2018).…”

Section: Discussionmentioning

confidence: 94%

“…Similarly, Ghorbani et al (2018) also reported that application of 0.5 mM sodium nitroprusside (SNP) as a NO donor was able to reduce CI in Washington navel orange stored at 3 °C through the increased response of antioxidants and reduced level of lipid peroxidation and H2O2 content. Additionally, NO treatment increased the activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD) and ascorbate peroxidase (APX) under chilling stress in Washington navel orange (Ghorbani et al, 2018). Zhu et al (2008) also reported related results that NO treated kiwi fruit had higher activities of SOD, CAT, APX and POD and higher DPPH-radical scavenging activity than control fruit during the storage.…”

Section: Discussionmentioning

confidence: 94%

“…Kensington Pride) (Zaharah and Singh, 2011), banana (Wang et al, 2013;Wu et al, 2014), papaya (Li et al, 2014), tomato (Zhao et al, 2011), peach ( Zhu et al, 2010;Flores et al, 2008), kiwifruit (Zhu et al, 2008), Yali pears (Liu et al, 2011) and non-climacteric fruit Chinese bayberry (Wu et al, 2012), loquat (Xu et al, 2012), longan (Duan et al, 2007) and strawberry (Wills et al, 2000). Recently, Ghorbani et al (2018) reported that a 0.5mM SNP (sodium nitroprusside) 5 min dip treatment increases antioxidant enzyme activity and reduced CI in Washington navel orange stored for five months at 3 °C. However, the effect of NO fumigation on quality of cold stored sweet orange fruit is yet to be investigated.…”

Section: Introductionmentioning

confidence: 99%

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Nitric oxide fumigation alleviates chilling injury and regulates fruit quality in sweet orange stored at different cold temperatures

2019

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The cold storage of sweet oranges below 7 °C causes chilling injury and adversely affects fruit quality. Midknight Valencia and Lane Late sweet oranges were fumigated for 2 hours with different concentrations (5, 10 or 20 µL L-1) of nitric oxide (NO) and stored at (4 or 7 °C) to investigate the effect on chilling injury incidence (CI) and fruit quality after 90 days storage followed by 10 days simulated shelf conditions. Untreated fruit served as a control. The experimental design completely randomised with two factors including NO fumigation treatments and storage temperatures. All NO fumigation treatments (5, 10 or 20 µL L-1) significantly reduced the CI irrespective of storage temperature as compared to the control in both the cultivars. Fruit were fumigated with different concentration of NO gas in a sealed container for 2 h and then kept at 4°C and 7°C. Fruit quality variables such as fruit firmness, SSC (%), TA (%), SSC/TA, sugars, vitamin C and total antioxidants were determined. All the NO treatments significantly reduced per cent weight loss as compared to control in Lane Late. Mean weight losses were higher (8.3 % and 5.5 %) when fruit were stored at 7 °C as compared to those stored at 4 °C (4.8 % and 3.5 %) in Midknight Valencia and Lane Late respectively. All the NO fumigation treatments significantly reduced the mean concentrations of glucose, fructose, sucrose and total sugars in the juice of Midknight Valencia only. All NO fumigation treatments significantly reduced mean concentration vitamin C in the fruit juice of Lane Late as compared to the control. Meanwhile, in Midknight Valencia, NO (10 or 20 µL L-1) fumigated fruit showed a significant reduction in the mean concentration of vitamin C as compared to NO (5 µL L-1) fumigation and control. The juice of Midknight Valencia had higher mean total antioxidants when fumigated with NO (5 µL L-1) as compared to the control, but not in Lane Late. In conclusion, all the NO fumigation (10 µL L-1) treatment was most effective in reducing CIin both cultivars irrespective of the cold storage temperature. NO fumigation treatments did not affect SCC/TA ratio but reduced all the individual and total sugars as well as vitamin C in the fruit stored for 90 days followed by 10 days simulated shelf conditions.

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“…'Kensington Pride') (Zaharah and Singh, 2011). Recently, Ghorbani et al (2017) reported that 0.5mM SNP (sodium nitroprusside) 5 minute (min) dip treatment reduce CI in 'Washington Navel' orange stored for five months at 3°C. However, the efficacy of NO in reducing CI induced by cold quarantine treatment in sweet oranges yet to be investigated.…”

Section: Introductionmentioning

confidence: 99%

Alleviation of chilling injury induced by cold quarantine treatment in Midknight Valencia and Lane Late sweet orange fruit

Rehman¹,

Singh²,

Khurshid³

2018

Aust J Crop Sci

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Cold quarantine treatment (1°C for 21 days) induces chilling injury (CI) in sweet orange fruit. We investigated the effects of different treatments such as hot water dip (HWD, 50 °C) alone or combined with thiabendazole (TBZ) five-minute, different concentrations of salicylic acid (SA), methyl jasmonate (MJ) one-minute dip and fumigation of nitric oxide (NO) two-hour and ethylene (ET) (six-hour) on CI and fruit quality following 21 days cold quarantine treatment and 10-day at ambient temperature in 'Lane Late' and 'Midknight Valencia' fruit. The experiment was laid out by following completely randomised design included three replications. HWD alone or combined with TBZ, or MJ significantly reduced CI in both cultivars. NO (5 μL L-1) fumigation significantly reduced weight loss in 'Lane Late' only as compared to all other treatments except SA (1, and 3 mM). SCC/TA ratio was significantly reduced with ethylene, HW alone or combined with TBZ or MJ (0.25 mM) as compared to all other treatments in 'Midknight Valencia', but not in 'Lane Late'. The NO (10 μL L-1) fumigation resulted in the significantly highest level of vitamin C only in 'Midknight Valencia'. SA (3 mM) dip treatment resulted in the significantly highest levels of total antioxidants as compared to all other treatments in 'Lane Late' but not in 'Midknight Valencia'. In conclusion, HWD alone or in combination with TBZ (20 mg L-1) or MJ (0.50 mM) effectively reduced CI caused after cold quarantine treatment without adversely affecting fruit quality.

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Nitric oxide increases antioxidant enzyme activity and reduces chilling injury in orange fruit during storage

Cited by 25 publications

References 62 publications

Nitric oxide in the physiology and quality of fleshy fruits

Nitric oxide in the physiology and quality of fleshy fruits

Nitric oxide fumigation alleviates chilling injury and regulates fruit quality in sweet orange stored at different cold temperatures

Alleviation of chilling injury induced by cold quarantine treatment in Midknight Valencia and Lane Late sweet orange fruit

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