چکیده
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The postharvest life of flat peach fruit is limited by the appearance of chilling injury
symptoms, especially internal browning. In this study, impacts of the exogenous application of
proline (0, 5, 10, and 15 mM) and L-cysteine (0, 0.2, 0.4 and 0.6%) on attenuating chilling injury of
flat peach fruit were evaluated all over the cold storage. The results demonstrated that the fruits
treated with 15 mM proline and 0.4 % L-cysteine showed lower levels of internal browning and these
treatments prevented the excess enhancement of total soluble solids (TSS), the decline of titratable
acidity (TA) content and the loss of fruit firmness during storage time. A lower accumulation of
hydrogen peroxide (H2O2), malondialdehyde (MDA), electrolyte leakage, and higher activity of
antioxidant enzymes, along with higher ascorbic acid content and antioxidant capacity, were observed
in treated fruits. Treated fruits also showed higher activity of phenylalanine ammonia lyase (PAL)
and conversely lower activity of polyphenol oxidase (PPO), which led to a higher accumulation of
total phenols and flavonoids. Moreover, a higher accumulation of endogenous proline was observed
in 15 mM proline treated fruits. Eventually, according to our results, the exogenous administration
of proline and L-cysteine as safe, natural and environmentally friendly treatments, preserved the
nutritional quality of flat peach fruits during long-term cold storage.
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