Chitosan Controls Postharvest Decay and Elicits Defense Response in Kiwifruit

• Published in: Food and bioprocess technology Vol. 10; no. 11; pp. 1937 - 1945
• Main Authors: Zheng, Fangliang, Zheng, Wenwen, Li, Limei, Pan, Siming, Liu, Meichen, Zhang, Weiwei, Liu, Hongsheng, Zhu, Chunyu
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.11.2017; Springer Nature B.V
• Subjects: Actinidia; Agriculture; Antioxidants; Ascorbic acid; Biotechnology; Blue mold; Catalase; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chitosan; Decay; Enzymatic activity; Enzyme activity; Food Science; Fruits; Fungi; Fungicides; Gene expression; Kiwifruit; L-Ascorbate peroxidase; Mold; Original Paper; Oxidation; Peroxidase; Phenolic compounds; Phenols; Post-harvest decay; Superoxide dismutase; Kiwifruit; Chitosan; Postharvest decay; Defense response; Fruit quality
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-017-1957-5

Chitosan is an eco-friendly alternative to synthetic fungicides for managing postharvest decay of fruits and vegetables. The ability of chitosan to enhance resistance to postharvest gray ( Botrytis cinerea ) and blue mold ( Penicillium expansum ) in kiwifruit was investigated. The gene expression and activity of antioxidant enzymes, and total phenolic compounds were determined. Results showed that chitosan at 5 g/L significantly inhibited gray and blue mold in kiwifruit stored at 25 and 4 °C. Chitosan significantly induced the gene expression of catalase , superoxide dismutase , and ascorbate peroxidase , as well as increased the enzyme activity. Moreover, chitosan markedly increased the content of total phenolic compounds in kiwifruit. Importantly, chitosan also exhibited beneficial effects on fruit quality. Taken together, the ability of chitosan to reduce mold in stored kiwifruit may be associated with the elicitation of host defense response. These results have practical implications for the application of chitosan to reduce postharvest losses.