Search

Vibration damage is commonly existed in the pear fruit postharvest logistics process, which can lead to serious fruit quality deterioration. In this study, we evaluated the effectiveness of composite coating of guar gum (GG) with salicylic acid (SA) on mitigating the quality deterioration of vibration damaged 'Huangguan' pear fruit stored at 22 ± 2 ℃ for up to 25 d. The GG-SA coating treatment could reduce weight loss, alleviate the decrease of firmness, SSC and TA, inhibit respiration, maintain a high cell membrane integrity and alleviate excessive oxidative damage of vibration damaged fruit. The combined GG-SA treatment was more effective in regulating antioxidant metabolism in vibration damaged fruit compared to GG or SA treatment alone. Superoxide dismutase, ascorbate peroxidase, catalase, peroxidase and glutathione reductase activity were improved in vibration damaged fruit coated with GG-SA, while polyphenol oxidase activity was inhibited in vibration damaged fruit coated with GG-SA. In addition, GG-SA coating treatment also increased the content of antioxidant substances and antioxidant capacity of vibration damaged fruit. GG-SA coating treatment can provide a practical solution to the vibration-induced postharvest losses of 'Huangguan' pear fruit. [Display omitted] • GG-SA coating kept the quality of vibration damaged pear fruit. • GG-SA coating suppressed the respiration rate of vibration damaged pear fruit. • GG-SA coating maintained the antioxidant homeostasis of vibration damaged pear fruit. • GG-SA coating has the potential to reduce the losses by postharvest vibration damage. [ABSTRACT FROM AUTHOR]

The removal of epicuticular wax in blueberries heightened the decline in fruit storage quality and aging, emphasizing its pivotal role as a protective shield against external stressors. Examining wax metabolism-associated genes during fruit development and storage revealed consistent expression patterns in VcKCS1 , VcKCS11 , VcLACS8 , VcKCR1 , and the R2R3 MYB transcription factor, VcMYB30, mirroring wax content variations. VcMYB30, localized in the nucleus and displaying transactivation capability through dual-luciferase reporter assay (DLR), further investigations via electrophoretic mobility shift assay (EMSA) and transient expression analysis in N. benthamiana leaves confirmed its direct binding to the promoters of four wax genes: VcKCS1 , VcKCS11 , VcLACS8 , and VcKCR1. These findings strongly suggest a positive influence of VcMYB30 on cuticular wax biosynthesis in blueberries, offering a fresh perspective on its role in enhancing wax production and contributing significantly to maintaining fruit quality during storage. • Epicuticular wax contributes to delay the deterioration of blueberry storage quality. • Wax deposition is accompanied with the expression of VcMYB30. • VcMYB30 transcription activates waxy gene expression. [ABSTRACT FROM AUTHOR]

• 1-MCP and 1-MCP + hot air (HA) delayed the softening of postharvest nectarine. • HA and 1-MCP+HA promoted anthocyanin accumulation of postharvest nectarine. • This side effect of 1-MCP on anthocyanins biosynthesis was counteracted by HA. • The 1-MCP+HA treatment maintained a better commercial quality of nectarine. The effects of 1-MCP, hot air (HA), and 1-MCP+HA treatments on softening and anthocyanin biosynthesis in nectarines during storage at 25 °C for 8 d were investigated. The results showed that 1-MCP and 1-MCP+HA treatments maintained the firmness and cell wall contents and reduced the activities of cell wall-modifying enzymes, including polygalacturonase, β-galactosidase (β-GAL), cellulase, and pectin methylesterase (PME) in nectarines. Furthermore, transmission electron microscopy of the cell walls showed that 1-MCP and 1-MCP+HA treatments maintained their structural integrity. HA and 1-MCP+HA treatments stimulated the accumulation of anthocyanins and accelerated the reddening of the flesh, possibly through increased activity of enzymes, including flavanone 3-hydroxylase, dihydroflavonol 4-reductase, and uridine diphosphate flavonoid 3-O-glucosyltransferase. Collectively, our results may shed new light on optimizing 1-MCP application for delaying softening of fruit. [ABSTRACT FROM AUTHOR]