Elevated CO2 alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit

Enzymatic browning is a major problem of fresh-cut pear, which severely limits the shelf life. In the current study, elevated carbon dioxide (CO2) was applied to investigate its effects on quality maintenance and browning repression. The results showed that 5% and 10 % CO2 treatment maintained quality attributes, including firmness, color, and total soluble solids. Browning development was also inhibited by elevated CO2. Elevated CO2 delayed the decrease of unsaturated fatty acid in membranes by decreasing the activities of lipoxygenase (LOX) and phospholipase D (PLD), maintained the integrity of membrane, and therefore alleviate enzymatic browning. In addition, elevated CO2 triggered the accumulation of two stress adaptor molecules, proline and.-aminobutyric acid (GABA), by improving their biosynthesis and repressing their degradation, which finally contributed to browning repression. However, excessive concentration (15 %) showed adverse effects because of CO2 injury. Our current study suggested a potential strategy for browning repression in fresh-cut pear fruit.

Automated summary

Elevated CO2 treatment can maintain the quality of fresh-cut pears and inhibit enzymatic browning, while delaying the degradation of unsaturated fatty acids in membranes. By promoting the accumulation of proline and GABA, it helps to suppress browning effectively.