Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process
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 o...
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| Format: | Article |
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Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.905006/full |
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| author | Dongling Wei Dongling Wei Jiali Yang Yue Xiang Yue Xiang Lanhuan Meng Yonggui Pan Zhengke Zhang Zhengke Zhang |
| author_facet | Dongling Wei Dongling Wei Jiali Yang Yue Xiang Yue Xiang Lanhuan Meng Yonggui Pan Zhengke Zhang Zhengke Zhang |
| author_sort | Dongling Wei |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T19:28:22Z |
| format | Article |
| id | doaj.art-da2737bb51d244cbb2cd54764e42339f |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T19:28:22Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-da2737bb51d244cbb2cd54764e42339f2022-12-22T02:33:16ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-06-01910.3389/fnut.2022.905006905006Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative ProcessDongling Wei0Dongling Wei1Jiali Yang2Yue Xiang3Yue Xiang4Lanhuan Meng5Yonggui Pan6Zhengke Zhang7Zhengke Zhang8School of Food Science and Engineering, Hainan University, Haikou, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, ChinaSchool of Food Science and Engineering, Hainan University, Haikou, ChinaSchool of Food Science and Engineering, Hainan University, Haikou, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, ChinaSchool of Food Science and Engineering, Hainan University, Haikou, ChinaSchool of Food Science and Engineering, Hainan University, Haikou, ChinaSchool of Food Science and Engineering, Hainan University, Haikou, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, ChinaRambutan 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.https://www.frontiersin.org/articles/10.3389/fnut.2022.905006/fullrambutanmelatoninpostharvest browningantioxidative processascorbate-glutathione cycle |
| spellingShingle | Dongling Wei Dongling Wei Jiali Yang Yue Xiang Yue Xiang Lanhuan Meng Yonggui Pan Zhengke Zhang Zhengke Zhang Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process Frontiers in Nutrition rambutan melatonin postharvest browning antioxidative process ascorbate-glutathione cycle |
| title | Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process |
| title_full | Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process |
| title_fullStr | Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process |
| title_full_unstemmed | Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process |
| title_short | Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process |
| title_sort | attenuation of postharvest browning in rambutan fruit by melatonin is associated with inhibition of phenolics oxidation and reinforcement of antioxidative process |
| topic | rambutan melatonin postharvest browning antioxidative process ascorbate-glutathione cycle |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.905006/full |
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