Salicylic Acid Treatment Ameliorates Postharvest Quality Deterioration in ‘France’ Prune (Prunus domestica L. ‘Ximei’) Fruit by Modulating the Antioxidant System
| Title: | Salicylic Acid Treatment Ameliorates Postharvest Quality Deterioration in ‘France’ Prune (Prunus domestica L. ‘Ximei’) Fruit by Modulating the Antioxidant System |
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| Authors: | Xinling Zhang, Yuxing Liu, Weida Zhang, Wanting Yang, Shuaibing An, Minrui Guo, Guogang Chen |
| Source: | Foods, Vol 13, Iss 18, p 2871 (2024) |
| Publisher Information: | MDPI AG, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Chemical technology |
| Subject Terms: | ‘France’ prune, salicylic acid, fruit quality, oxygen species, antioxidant capacity, Chemical technology, TP1-1185 |
| More Details: | The potential of salicylic acid (SA) in delaying postharvest fruit senescence has been extensively documented; nevertheless, its effect on antioxidant activity and quality of ‘France’ prune fruit is largely unknown. The study investigated the effects of SA (0.5 mM) on postharvest quality deterioration of ‘France’ prune fruit. Results indicated that SA impeded the increase in respiration rate and weight loss, and mitigated the decrease of soluble solids content (SSC), titratable acidity (TA) content, firmness, and hue angle. SA sustained the ascorbate-glutathione cycle by inducing the production of ascorbic acid (AsA) and glutathione (GSH) and attenuates flavonoids, total phenols, and anthocyanins degradation by inhibiting polyphenol oxidase (PPO) activity and PdPPO. Moreover, SA significantly improved superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD), and glutathione reductase (GR) activities and gene expression levels, sustained higher 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging capacity, ferric reducing antioxidant power (FRAP), and hydroxyl radical (·OH) inhibition capacity, and impeded the production of hydrogen peroxide (H2O2) and superoxide anion (O2•−). Overall, SA improved the antioxidant capacity by inducing the synthesis of defense response-related substances and promoting antioxidant enzyme activities to sustain the storage quality of ‘France’ prune fruit. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2304-8158 40379558 |
| Relation: | https://www.mdpi.com/2304-8158/13/18/2871; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods13182871 |
| Access URL: | https://doaj.org/article/cf3fe7705eff403795589292919bfeac |
| Accession Number: | edsdoj.f3fe7705eff403795589292919bfeac |
| Database: | Directory of Open Access Journals |
| ISSN: | 23048158 40379558 |
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| DOI: | 10.3390/foods13182871 |
| Published in: | Foods |
| Language: | English |