Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment
The performance of <i>p</i>-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher conte...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2434 |
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| author | Yanmei Xu Zhijun Cai Liangjie Ba Yonghua Qin Xinguo Su Donglan Luo Wei Shan Jianfei Kuang Wangjin Lu Liling Li Jianye Chen Yating Zhao |
| author_facet | Yanmei Xu Zhijun Cai Liangjie Ba Yonghua Qin Xinguo Su Donglan Luo Wei Shan Jianfei Kuang Wangjin Lu Liling Li Jianye Chen Yating Zhao |
| author_sort | Yanmei Xu |
| collection | DOAJ |
| description | The performance of <i>p</i>-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. Compared with control, the increase in hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) content and superoxide anion (O<sub>2</sub><sup>•−</sup>) production was inhibited in fruit treated with PAA. Meanwhile, PAA significantly improved the activity of antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Moreover, PAA-treated pitaya fruit maintained higher ascorbic acid (AsA) and reduced-glutathione (GSH) content but lower dehydroascorbate (DHA) and oxidized glutathione (GSSG) content, thus sustaining higher ratio of AsA/DHA and GSH/GSSG. In addition, activities of ascorbate peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR) and dehydrogenation ascorbic acid reductase (DHAR), as well as the expression of <i>HpSOD</i>, <i>HpPOD</i>, <i>HpCAT</i>, <i>HpAPX</i>, <i>HpGR</i>, <i>HpDHAR</i> and <i>HpMDHAR</i>, were enhanced after PAA treatment. The findings suggest that postharvest application of PAA may be a reliable method to control postharvest decay and preserve quality of harvested pitaya fruit by enhancing the antioxidant potential of the AsA-GSH cycle and activating an antioxidant defense system to alleviate reactive oxygen species (ROS) accumulation. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:34:12Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-f05c2061c3b441f5983064dfb5a54d062023-11-22T18:16:02ZengMDPI AGFoods2304-81582021-10-011010243410.3390/foods10102434Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde TreatmentYanmei Xu0Zhijun Cai1Liangjie Ba2Yonghua Qin3Xinguo Su4Donglan Luo5Wei Shan6Jianfei Kuang7Wangjin Lu8Liling Li9Jianye Chen10Yating Zhao11State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food and Drug, Liaoning Agricultural Technical College, Yingkou 115009, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Engineering Research Center for Fruit Processing, Guiyang University, Guiyang 550003, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaGuangdong AIB Polytechnic, Guangzhou 510507, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Engineering Research Center for Fruit Processing, Guiyang University, Guiyang 550003, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, South China Agricultural University, Guangzhou 510642, ChinaThe performance of <i>p</i>-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. Compared with control, the increase in hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) content and superoxide anion (O<sub>2</sub><sup>•−</sup>) production was inhibited in fruit treated with PAA. Meanwhile, PAA significantly improved the activity of antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Moreover, PAA-treated pitaya fruit maintained higher ascorbic acid (AsA) and reduced-glutathione (GSH) content but lower dehydroascorbate (DHA) and oxidized glutathione (GSSG) content, thus sustaining higher ratio of AsA/DHA and GSH/GSSG. In addition, activities of ascorbate peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR) and dehydrogenation ascorbic acid reductase (DHAR), as well as the expression of <i>HpSOD</i>, <i>HpPOD</i>, <i>HpCAT</i>, <i>HpAPX</i>, <i>HpGR</i>, <i>HpDHAR</i> and <i>HpMDHAR</i>, were enhanced after PAA treatment. The findings suggest that postharvest application of PAA may be a reliable method to control postharvest decay and preserve quality of harvested pitaya fruit by enhancing the antioxidant potential of the AsA-GSH cycle and activating an antioxidant defense system to alleviate reactive oxygen species (ROS) accumulation.https://www.mdpi.com/2304-8158/10/10/2434pitaya fruit<i>p</i>-Anisaldehydequalityreactive oxygen species (ROS)AsA-GSH cycleantioxidant activity |
| spellingShingle | Yanmei Xu Zhijun Cai Liangjie Ba Yonghua Qin Xinguo Su Donglan Luo Wei Shan Jianfei Kuang Wangjin Lu Liling Li Jianye Chen Yating Zhao Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment Foods pitaya fruit <i>p</i>-Anisaldehyde quality reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity |
| title | Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment |
| title_full | Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment |
| title_fullStr | Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment |
| title_full_unstemmed | Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment |
| title_short | Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil <i>p</i>-Anisaldehyde Treatment |
| title_sort | maintenance of postharvest quality and reactive oxygen species homeostasis of pitaya fruit by essential oil i p i anisaldehyde treatment |
| topic | pitaya fruit <i>p</i>-Anisaldehyde quality reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity |
| url | https://www.mdpi.com/2304-8158/10/10/2434 |
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