Postharvest melatonin treatment inhibited longan (<i>Dimocarpus</i><i>longan</i> Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity

Luo, Tao; Yin, Feilong; Liao, Ling; Liu, Yunfen; Guan, Boyang; Wang, Min; Lai, Tingting; Wu, Zhongjie; Shuai, Liang

doi:10.1002/fsn3.2448

Cited by 25 publications

(15 citation statements)

References 40 publications

(113 reference statements)

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“…The increase in ion leakage in CI-damaged fruit is due to an increased action of membrane lipid-degrading enzymes, leading to reductions in the concentration of unsaturated fatty acids and the unsaturated:saturated fatty acid ratio, increased cell membrane permeability and disruption of the compartmentalised function of the cell membranes [ 30 , 31 , 32 ]. Similar to the present results, melatonin postharvest treatments have been shown to increase chilling tolerance in several fruit species, such as litchi [ 31 ], pepper [ 32 ], guava [ 33 ], peach [ 34 ], longan [ 35 ] and banana fruit [ 36 ]. This effect has been attributed to the maintenance of cell membrane structure and permeability, due to a higher content of unsaturated fatty acids and enhanced antioxidant enzyme activities, which lead to lowering the accumulation of malondialdehyde (MDA) and reactive oxygen species (ROS) and maintaining the cellular redox state.…”

Section: Discussionsupporting

confidence: 89%

Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit

Medina-Santamarina

Guillén

Ilea

et al. 2023

IJMS

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Spain is the world’s leading producer of cherimoya, a climacteric fruit highly appreciated by consumers. However, this fruit species is very sensitive to chilling injury (CI), which limits its storage. In the present experiments, the effects of melatonin applied as dipping treatment on cherimoya fruit CI, postharvest ripening and quality properties were evaluated during storage at 7 °C + 2 days at 20 °C. The results showed that melatonin treatments (0.01, 0.05, 0.1 mM) delayed CI, ion leakage, chlorophyll losses and the increases in total phenolic content and hydrophilic and lipophilic antioxidant activities in cherimoya peel for 2 weeks with respect to controls. In addition, the increases in total soluble solids and titratable acidity in flesh tissue were also delayed in melatonin-treated fruit, and there was also reduced firmness loss compared with the control, the highest effects being found for the 0.05 mM dose. This treatment led to maintenance of fruit quality traits and to increases in the storage time up to 21 days, 14 days more than the control fruit. Thus, melatonin treatment, especially at 0.05 mM concentration, could be a useful tool to decrease CI damage in cherimoya fruit, with additional effects on retarding postharvest ripening and senescence processes and on maintaining quality parameters. These effects were attributed to a delay in the climacteric ethylene production, which was delayed for 1, 2 and 3 weeks for 0.01, 0.1 and 0.05 mM doses, respectively. However, the effects of melatonin on gene expression and the activity of the enzymes involved in ethylene production deserves further research.

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Section: Discussionsupporting

confidence: 89%

Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit

Medina-Santamarina

Guillén

Ilea

et al. 2023

IJMS

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“…However, the quality deterioration of longan fruit occurs rapidly within a few days under normal temperature storage, mainly manifested as pericarp browning, aril breakdown and decay. The physiological basis of pericarp browning and aril breakdown of longan fruit has been studied extensively in the past few decades [ 3 ]. Postharvest pericarp browning of longan fruit was believed to be caused by the oxidation of phenolics by peroxidase (POD), polyphenol oxidase (PPO) [ 4 ] and the recently reported Laccase 14-4 [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Analysis of Physiologic and Hormone Basis for the Difference in Room-Temperature Storability between ‘Shixia’ and ‘Luosanmu’ Longan Fruits

Long

Lai

Han

et al. 2022

Plants

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Although the effects of phytohormones (mainly salicylic acid) on the storability of longan fruit have been reported, the relationship between postharvest hormone variation and signal transduction and storability remains unexplored. The basis of physiology, biochemistry, hormone content and signalling for the storability difference at room-temperature between ‘Shixia’ and ‘Luosanmu’ longan fruit were examined. ‘Luosanmu’ longan exhibited faster pericarp browning, aril breakdown and rotting during storage. ‘Luosanmu’ pericarp exhibited higher malondialdehyde but faster decreased total phenolics, flavonoid, glutathione, vitamin C, catalase activity and gene expression. Higher H2O2 and malondialdehyde but lower glutathione, glutathione-reductase and peroxidase activities, while higher activities and gene expressions of polygalacturonase, β-galactosidase and cellulose, lower covalent-soluble pectin, cellulose and hemicellulose but higher water-soluble pectin were observed in ‘Luosanmu’ aril. Lower abscisic acid and methyl jasmonate but higher expressions of LOX2, JAZ and NPR1 in pericarp, while higher abscisic acid, methyl jasmonate and salicylic acid together with higher expressions of ABF, JAZ, NPR1 and PR-1 in ‘Luosanmu’ aril were observed. In conclusion, the imbalance between the accumulation and scavenging of active oxygen in ‘Luosanmu’ longan might induce faster lipid peroxidation and senescence-related hormone signalling and further the polymerization of phenolics in pericarp and polysaccharide degradation in aril.

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“…In the current study, delayed declines in total phenolics, flavonoids, and anthocyanins corresponding to suppressed enhancements in the activities of PPO and POD were observed in MT-treated rambutans during storage, implying that MT could confer protection against subcellular decompartmentalization and contribute to the amelioration of enzymatic browning. Consistent control of phenolic oxidation associated with improved postharvest quality in response to MT was noted in litchis ( 18 ), pears ( 48 ), longans ( 22 ), and bananas ( 49 ).…”

Section: Discussionmentioning

confidence: 65%

“…The results demonstrated that MT at an optimum concentration (0.125 mmol L –1 ) markedly slowed down the advancement of pericarp browning and discoloration, as manifested by the lower browning index and higher chromaticity L *, a *, and b * values in MT-treated fruit compared with those in untreated fruit. Comparable prevention against browning and color loss achieved by postharvest application of MT also occurred in other Sapindaceae fruits, such as litchis ( 18 , 35 ) and longans ( 22 ).…”

Section: Discussionmentioning

confidence: 89%

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Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process

et al. 2022

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Rambutan is a famous tropical fruit with a unique flavor and considerable economic value. However, the high vulnerability to postharvest browning leads to a short shelf life of rambutan fruit. Melatonin (MT) is an excellent bioactive molecule that possesses the potential to improve the storability of the harvested crops. In this study, the physiological mechanism of exogenous MT in affecting pericarp browning and senescence of postharvest rambutan fruit was investigated. Experimental results showed that the application of MT at 0.125 mmol L–1 appreciably retarded the advancement of pericarp browning and color parameters (L*, a*, and b*). MT treatment inhibited the increase in membrane relative electrolytes leakage (REL) while lowering the accumulation of reactive oxygen species (ROS) (■O2– and H2O2) and malonaldehyde (MDA). Reduced phenolics oxidation, as indicated by higher contents of total phenolics, flavonoids, and anthocyanins along with fewer activities of peroxidase (POD) and polyphenol oxidase (PPO), was detected in MT fruit compared with control fruit. MT treatment maintained the cellular redox state by inducing antioxidant enzyme activity and reinforcing the ascorbate-glutathione (AsA-GSH) cycle. Furthermore, the ultrastructural observation revealed that the spoilage of cellular and subcellular structures was milder in MT fruit than that in control fruit. The results suggest that MT could ameliorate the browning and senescence of rambutan fruit by inhibiting phenolic oxidation and enhancing the antioxidative process.

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Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 25 publications

References 40 publications

Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit

Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit

A Comprehensive Analysis of Physiologic and Hormone Basis for the Difference in Room-Temperature Storability between ‘Shixia’ and ‘Luosanmu’ Longan Fruits

Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process

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