Near-freezing temperature suppresses avocado (Persea americana Mill.) fruit softening and chilling injury by maintaining cell wall and reactive oxygen species metabolism during storage

文献类型： 外文期刊

第一作者： Qin, Jian

作者： Qin, Jian;Shao, Xuehua;Lai, Duo;Xiao, Weiqiang;Zhuang, Qingli;Dong, Tao;Chen, Xi;Tang, Xiuhua;Wang, Wenlin

作者机构：

关键词： Avocado; Near -freezing temperature; Firmness; Chilling injury; Cell wall; Reactive oxygen species

期刊名称：PLANT PHYSIOLOGY AND BIOCHEMISTRY （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 0981-9428

年卷期： 2024 年 210 卷

页码：

收录情况： SCI

摘要： To enhance the postharvest quality of avocado (Persea americana Mill.) fruit, this study investigates alterations in cell wall metabolism and reactive oxygen species (ROS) metabolism during near-freezing temperature (NFT) storage, and explores their impact on fruit softening. The fruit was stored at 25 degrees C, 5 degrees C, 2 degrees C, and NFT, respectively. NFT storage retarded firmness loss and chilling injury in comparison with 25 degrees C, 5 degrees C, and 2 degrees C. NFT storage delayed the decrease of ionic-soluble pectin (ISP) and cellulose (CLL) contents by suppressing cell wall degradation enzyme activities. Correlation analysis showed that cell wall degradation enzyme activities were positively correlated to rates of ethylene release and respiration. Moreover, NFT storage maintained higher levels of DPPH and ABTS scavenging abilities, activities of superoxide dismutase, peroxidase, and catalase, as well as ascorbate-glutathione cycle (ascorbic acid, glutathione, glutathione disulfide, ascorbate peroxidase, cycle-related enzymes), thereby inhibited the increase of ROS content, malondialdehyde content, and cell membrane permeability. Fruit firmness and chilling injury were correlated with the contents of hydrogen (H2O2), superoxide anion (O2.-), ISP, and CLL. These results suggested that NFT could suppress fruit softening and chilling injury by inhibiting cell wall degradation through delaying respiration and ethylene production and suppressing ROS production via activation of antioxidant systems, thereby maintaining quality and prolonged storage life during avocado fruit storage.

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