Salicylic acid treatment inhibits ethylene synthesis and starch-sugar conversion to maintain apple fruit quality during shelf life

Article Chemistry, Applied

Salicylic acid treatment mitigates chilling injury in peach fruit by regulation of sucrose metabolism and soluble sugar content

Yaoyao Zhao et al.

Summary: Pre-treatment with salicylic acid can delay and reduce chilling injury in peaches by increasing sucrose content and activating cold response genes.

FOOD CHEMISTRY (2021)

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Article Horticulture

Effects of preharvest regulation of ethylene on carbohydrate metabolism of apple (Malus domestica Borkh cv. Starkrimson) fruit at harvest and during storage

Sun Yingjie et al.

Summary: The study investigated the effects of preharvest regulation of ethylene on apple fruit carbohydrate metabolism and quality. Harvista inhibited starch degradation and enzyme activities, while Ethephon showed opposite effects. Applying Harvista before harvest may be a useful tool to maintain fruit quality.

SCIENTIA HORTICULTURAE (2021)

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Article Forestry

Transcriptome analysis and postharvest behavior of the kiwifruit 'Actinidia deliciosa' reveal the role of ethylene-related phytohormones during fruit ripening

Juan Salazar et al.

Summary: The study aimed to investigate kiwifruit ripening process at physiological and molecular levels through RNA-seq analysis after treatments with 1-MCP and Ethrel (R), finding that ethylene treatment accelerated fruit senescence while 1-MCP treatment delayed flesh softening, prolonging shelf-life period.

TREE GENETICS & GENOMES (2021)

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Article Agriculture, Multidisciplinary

Transcription Factor MdWRKY32 Participates in Starch-Sugar Metabolism by Binding to the MdBam5 Promoter in Apples During Postharvest Storage

Ang Li et al.

Summary: The study found that storage at 20 degrees Celsius and ethylene treatment promote starch degradation and sugar accumulation in apples, while 1-MCP treatment has the opposite effect. MdBam5 and MdWRKY32 play crucial roles in the starch-sugar metabolism of apples.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Plant Sciences

Salicylic acid and nutrient immersion to maintain apple quality and bioactive compounds in postharvest

Julio C. Oviedo-Mireles et al.

Summary: The study utilized an innovative technological alternative of immersing apple fruits in salicylic acid and nutrients to maintain quality. Results showed that the combination of potassium, calcium, salicylic acid, and cobalt at appropriate concentrations can preserve the quality variables and bioactive compounds at the desired optimum state.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2021)

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Article Food Science & Technology

Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage

Huaiyu Zhang et al.

Summary: Treatment with salicylic acid (SA) can improve the quality of goji fruit and maintain its freshness and antioxidant capacity during storage. SA-treated fruit stored at 0 degrees C showed better quality characteristics, including higher color values, firmness, total soluble solids (TSS), and lower weight loss and titratable acidity compared to the control group.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Horticulture

Salicylate Treatment Affects Fruit Quality and Also Alters the Composition of Metabolites in Strawberries

Sasa Gacnik et al.

Summary: The study evaluated the effects of preharvest treatments with salicylates on fruit quality and primary metabolites of strawberries. Results showed that salicylates improved fruit quality with attributes like deeper red color, delayed ripening process, higher firmness, and increased sugar and ascorbic acid content. Overall, salicylic acid was found to be more effective in enhancing fruit quality and metabolite content.

HORTICULTURAE (2021)

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Article Biochemistry & Molecular Biology