Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

The postharvest life of flat peach fruit is limited by the appearance of chilling injury symptoms, especially internal browning. In this study, impacts of the exogenous application of proline (0, 5, 10, and 15 mM) and L-cysteine (0, 0.2, 0.4 and 0.6%) on attenuating chilling injury of flat peach fru...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Gholamreza Gohari, Sanaz Molaei, Azizollah Kheiry, Mahshid Ghafouri, Farhang Razavi, Jose M. Lorenzo, Antonio Juárez-Maldonado
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antioxidant capacity membrane integrity polyphenol oxidase postharvest life <i>Prunus persica</i> Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/aaec24e8a32e410aa1efdb17e9fc207c
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:aaec24e8a32e410aa1efdb17e9fc207c
record_format	dspace
spelling	oai:doaj.org-article:aaec24e8a32e410aa1efdb17e9fc207c2021-11-25T17:47:26ZExogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits10.3390/horticulturae71104692311-7524https://doaj.org/article/aaec24e8a32e410aa1efdb17e9fc207c2021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/469https://doaj.org/toc/2311-7524The postharvest life of flat peach fruit is limited by the appearance of chilling injury symptoms, especially internal browning. In this study, impacts of the exogenous application of proline (0, 5, 10, and 15 mM) and L-cysteine (0, 0.2, 0.4 and 0.6%) on attenuating chilling injury of flat peach fruit were evaluated all over the cold storage. The results demonstrated that the fruits treated with 15 mM proline and 0.4 % L-cysteine showed lower levels of internal browning and these treatments prevented the excess enhancement of total soluble solids (TSS), the decline of titratable acidity (TA) content and the loss of fruit firmness during storage time. A lower accumulation of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>), malondialdehyde (MDA), electrolyte leakage, and higher activity of antioxidant enzymes, along with higher ascorbic acid content and antioxidant capacity, were observed in treated fruits. Treated fruits also showed higher activity of phenylalanine ammonia lyase (PAL) and conversely lower activity of polyphenol oxidase (PPO), which led to a higher accumulation of total phenols and flavonoids. Moreover, a higher accumulation of endogenous proline was observed in 15 mM proline treated fruits. Eventually, according to our results, the exogenous administration of proline and L-cysteine as safe, natural and environmentally friendly treatments, preserved the nutritional quality of flat peach fruits during long-term cold storage.Gholamreza GohariSanaz MolaeiAzizollah KheiryMahshid GhafouriFarhang RazaviJose M. LorenzoAntonio Juárez-MaldonadoMDPI AGarticleantioxidant capacitymembrane integritypolyphenol oxidasepostharvest life<i>Prunus persica</i>Plant cultureSB1-1110ENHorticulturae, Vol 7, Iss 469, p 469 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant capacity membrane integrity polyphenol oxidase postharvest life <i>Prunus persica</i> Plant culture SB1-1110
spellingShingle	antioxidant capacity membrane integrity polyphenol oxidase postharvest life <i>Prunus persica</i> Plant culture SB1-1110 Gholamreza Gohari Sanaz Molaei Azizollah Kheiry Mahshid Ghafouri Farhang Razavi Jose M. Lorenzo Antonio Juárez-Maldonado Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
description	The postharvest life of flat peach fruit is limited by the appearance of chilling injury symptoms, especially internal browning. In this study, impacts of the exogenous application of proline (0, 5, 10, and 15 mM) and L-cysteine (0, 0.2, 0.4 and 0.6%) on attenuating chilling injury of flat peach fruit were evaluated all over the cold storage. The results demonstrated that the fruits treated with 15 mM proline and 0.4 % L-cysteine showed lower levels of internal browning and these treatments prevented the excess enhancement of total soluble solids (TSS), the decline of titratable acidity (TA) content and the loss of fruit firmness during storage time. A lower accumulation of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>), malondialdehyde (MDA), electrolyte leakage, and higher activity of antioxidant enzymes, along with higher ascorbic acid content and antioxidant capacity, were observed in treated fruits. Treated fruits also showed higher activity of phenylalanine ammonia lyase (PAL) and conversely lower activity of polyphenol oxidase (PPO), which led to a higher accumulation of total phenols and flavonoids. Moreover, a higher accumulation of endogenous proline was observed in 15 mM proline treated fruits. Eventually, according to our results, the exogenous administration of proline and L-cysteine as safe, natural and environmentally friendly treatments, preserved the nutritional quality of flat peach fruits during long-term cold storage.
format	article
author	Gholamreza Gohari Sanaz Molaei Azizollah Kheiry Mahshid Ghafouri Farhang Razavi Jose M. Lorenzo Antonio Juárez-Maldonado
author_facet	Gholamreza Gohari Sanaz Molaei Azizollah Kheiry Mahshid Ghafouri Farhang Razavi Jose M. Lorenzo Antonio Juárez-Maldonado
author_sort	Gholamreza Gohari
title	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
title_short	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
title_full	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
title_fullStr	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
title_full_unstemmed	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
title_sort	exogenous application of proline and l-cysteine alleviates internal browning and maintains eating quality of cold stored flat ‘maleki’ peach fruits
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/aaec24e8a32e410aa1efdb17e9fc207c
work_keys_str_mv	AT gholamrezagohari exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits AT sanazmolaei exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits AT azizollahkheiry exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits AT mahshidghafouri exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits AT farhangrazavi exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits AT josemlorenzo exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits AT antoniojuarezmaldonado exogenousapplicationofprolineandlcysteinealleviatesinternalbrowningandmaintainseatingqualityofcoldstoredflatmalekipeachfruits
_version_	1718412064080265216

Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

Ejemplares similares