Arachidonic acid treatment combined with low temperature conditioning mitigates chilling injury in cold‐stored banana fruit

Summary Cold‐stored banana fruit is particularly susceptible to chilling injury (CI). Over transportation and storage, CI is a key physiological factor affecting postharvest banana quality. Arachidonic acid (ARA) is considered a signal molecule that elicits stress signalling networks in plants. Howe...

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Bibliographic Details
Published inInternational journal of food science & technology Vol. 57; no. 1; pp. 210 - 223
Main Authors Wan, Chang, Tan, Piaopiao, Zeng, Chaozhen, Liu, Zhixiang
Format Journal Article
LanguageEnglish
Published Oxford Wiley Subscription Services, Inc 01.01.2022
Subjects
Antioxidant enzyme activities
Arachidonic acid
Ascorbic acid
Bananas
Catalase
Chilling
Chlorophyll
Cold storage
Conditioning
Cooling
Electrolyte leakage
Fruits
Glutathione
Glutathione reductase
Hydrogen peroxide
L-Ascorbate peroxidase
Low temperature
Malondialdehyde
Peroxidase
Physiological effects
Physiological factors
postharvest
Reductases
signal molecule
Superoxide dismutase
Weight loss
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Summary:Summary Cold‐stored banana fruit is particularly susceptible to chilling injury (CI). Over transportation and storage, CI is a key physiological factor affecting postharvest banana quality. Arachidonic acid (ARA) is considered a signal molecule that elicits stress signalling networks in plants. However, whether exogenous ARA treatment can reduce CI in postharvest fruit remains unknown. This study investigated the effects of a combination of exogenous ARA treatment and low temperature conditioning (LTC) on mitigating CI occurrence. ARA + LTC treatment decreased electrolyte leakage, accumulation of malondialdehyde, H2O2 content, weight loss and occurrence of CI symptoms. This treatment also delayed fruit softening and colour development, and maintained both vitamin C and chlorophyll contents in bananas stored at 0 °C for 36 days. In addition, ARA + LTC treatment significantly increased the activities of ascorbate peroxidase, glutathione reductase, peroxidase, catalase and superoxide dismutase. Concluding, ARA + LTC treatment has the potential to reduce CI in banana fruit during cold storage. This makes it an effective postharvest technique for fruits and vegetables susceptible to CI. Arachidonic acid treatment combined with low temperature conditioning mitigates chilling injury in bananas mainly by enhancing antioxidant capacity and maintaining membrane integrity.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15403