Riboflavin improves postharvest cold tolerance in zucchini fruit inducing non-enzymatic antioxidant response and phenolic metabolism
Copyright © 2024 The Authors. Published by Elsevier Masson SAS.. All rights reserved.
| Veröffentlicht in: | Plant physiology and biochemistry : PPB. - 1991. - 217(2024) vom: 15. Dez., Seite 109270 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
|
| Zugriff auf das übergeordnete Werk: | Plant physiology and biochemistry : PPB |
| Schlagworte: | Journal Article Abscisic acid Antioxidant system Chilling Cucurbita pepo Riboflavin Zucchini fruit Antioxidants TLM2976OFR Phenols mehr... |
| Zusammenfassung: | Copyright © 2024 The Authors. Published by Elsevier Masson SAS.. All rights reserved. The storage of zucchini fruit at low temperatures during postharvest induces a physiological disorder called chilling injury that drastically reduces fruit quality and shelf life. The phytohormone abscisic acid (ABA) is involved in the acquisition of cold tolerance in zucchini fruit, being the riboflavin pathway one of the most differentially induced with ABA treatment. Thus, the aim of this work was to elucidate the involvement of riboflavin in quality maintenance of zucchini fruit during postharvest cold storage. After testing different concentrations of exogenous riboflavin, 0.5 mM showed the best results. Riboflavin treatment reduced H2O2 content, but the enzymatic antioxidant defense did not change significantly. This response is due to a rise of non-enzymatic antioxidant defense, by accumulating metabolites like ascorbate and carotenoids, as well as inducing phenolic metabolism. The application of this vitamin enhanced the phenolic and flavonoid content in fruit, concomitant with an induction of PAL and C4H activities and an inhibition of PPO activity. This enhancement of the phenylpropanoid pathway resulted in high vanillic acid and quercetin levels at first day of cold storage. The induction of numerous antioxidant compounds and abscisic acid by riboflavin treatment at short-term postharvest period could be responsible for the lack of chilling injuries in zucchini fruit. Therefore, riboflavin could be successfully implemented in the food industry as an alternative to physical or chemical treatments, due to it is an innocuous additive with good water solubility and low cost, as it prolongs the shelf-life of zucchini fruit and increases its nutraceutical properties |
|---|---|
| Beschreibung: | Date Completed 01.12.2024 Date Revised 01.12.2024 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1873-2690 |
| DOI: | 10.1016/j.plaphy.2024.109270 |