Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived...

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Autores principales:	Changan Zhu, Shaofang Wu, Ting Sun, Zhiwen Zhou, Zhangjian Hu, Jingquan Yu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rosmarinic acid fruit ripening tomato flavor quality ethylene antioxidant system Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/7a4bb18a8e9f42108dd8df06ada554cd
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spelling	oai:doaj.org-article:7a4bb18a8e9f42108dd8df06ada554cd2021-11-25T16:29:06ZRosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits10.3390/antiox101118212076-3921https://doaj.org/article/7a4bb18a8e9f42108dd8df06ada554cd2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1821https://doaj.org/toc/2076-3921Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.Changan ZhuShaofang WuTing SunZhiwen ZhouZhangjian HuJingquan YuMDPI AGarticlerosmarinic acidfruit ripeningtomatoflavor qualityethyleneantioxidant systemTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1821, p 1821 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rosmarinic acid fruit ripening tomato flavor quality ethylene antioxidant system Therapeutics. Pharmacology RM1-950
spellingShingle	rosmarinic acid fruit ripening tomato flavor quality ethylene antioxidant system Therapeutics. Pharmacology RM1-950 Changan Zhu Shaofang Wu Ting Sun Zhiwen Zhou Zhangjian Hu Jingquan Yu Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
description	Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.
format	article
author	Changan Zhu Shaofang Wu Ting Sun Zhiwen Zhou Zhangjian Hu Jingquan Yu
author_facet	Changan Zhu Shaofang Wu Ting Sun Zhiwen Zhou Zhangjian Hu Jingquan Yu
author_sort	Changan Zhu
title	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
title_short	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
title_full	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
title_fullStr	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
title_full_unstemmed	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
title_sort	rosmarinic acid delays tomato fruit ripening by regulating ripening-associated traits
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7a4bb18a8e9f42108dd8df06ada554cd
work_keys_str_mv	AT changanzhu rosmarinicaciddelaystomatofruitripeningbyregulatingripeningassociatedtraits AT shaofangwu rosmarinicaciddelaystomatofruitripeningbyregulatingripeningassociatedtraits AT tingsun rosmarinicaciddelaystomatofruitripeningbyregulatingripeningassociatedtraits AT zhiwenzhou rosmarinicaciddelaystomatofruitripeningbyregulatingripeningassociatedtraits AT zhangjianhu rosmarinicaciddelaystomatofruitripeningbyregulatingripeningassociatedtraits AT jingquanyu rosmarinicaciddelaystomatofruitripeningbyregulatingripeningassociatedtraits
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Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

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