Dataset Information

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit.

ABSTRACT: Fruit ripening is controlled by internal factors such as hormones and genetic regulators, as well as external environmental factors. However, the impact of redox regulation on fruit ripening remains elusive. Here, we explored the effects of L-cysteine hydrochloride (LCH), an antioxidant, on tomato fruit ripening and elucidated the underlying mechanism. The application of LCH effectively delayed tomato fruit ripening, leading to the suppression of carotenoid and lycopene biosynthesis and chlorophyll degradation, and a delayed respiration peak. Moreover, LCH-treated fruit exhibited reduced hydrogen peroxide (H₂O₂) accumulation and increased activities of superoxide dismutase (SOD), catalase (CAT), and monodehydroascorbate reductase (MDHAR), compared with control fruit. Furthermore, transcriptome analysis revealed that a substantial number of genes related to ethylene biosynthesis (ACS2, ACS4, ACO1, ACO3), carotenoid biosynthesis (PSY, PDS, ZDS, CRTISO), cell wall degradation (PG1/2, PL, TBG4, XTH4), and ripening-related regulators (RIN, NOR, AP2a, DML2) were downregulated by LCH, resulting in delayed ripening. These findings suggest that the application of LCH delays the ripening of harvested tomato fruit by modulating the redox balance and suppressing the expression of ripening-related genes.

SUBMITTER: Song Y

PROVIDER: S-EPMC10969607 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit.

Song Yunbo Y Liang Hanzhi H Peng Jiechun J Ding Shenghua S Duan Xuewu X Shan Yang Y

Foods (Basel, Switzerland) 20240309 6

Fruit ripening is controlled by internal factors such as hormones and genetic regulators, as well as external environmental factors. However, the impact of redox regulation on fruit ripening remains elusive. Here, we explored the effects of L-cysteine hydrochloride (LCH), an antioxidant, on tomato fruit ripening and elucidated the underlying mechanism. The application of LCH effectively delayed tomato fruit ripening, leading to the suppression of carotenoid and lycopene biosynthesis and chloroph ...[more]

PMID: 38540832

Similar Datasets

Project description:Consumers seek safe, high-nutritional-value products, and therefore maintaining fresh produce quality is a fundamental goal in the food industry. In an effort to eliminate chemical-based sanitizing agents, there has been a shift in recent decades toward the usage of eco-friendly, natural solutions (e.g., essential oils-EOs). In the present study, tomato fruits (Solanum lycopersicum L. cv. Dafni) at breaker and red ripening stage were exposed to sage essential oils (EO: 50 μL L-1 or 500 μL L-1) for 2, 7 and 14 days, at 11 °C and 90% relative humidity (RH). Quality-related attributes were examined during (sustain effect-SE) and following (vapour-induced memory effect-ME; seven days vapours + seven days storage) vapour treatment. In breaker tomatoes, EO-enrichment (sustained effect) retained fruit firmness, respiration rates, and ethylene emission in low EO levels (50 μL L-1). In contrast, breaker fruit metabolism sped up in high EO levels of 500 μL L-1, with decreased firmness, increased rates of respiration and ethylene, and effects on antioxidant metabolism. The effects were more pronounced during the storage period of 14 days, comparing to the fruit exposed to common storage-transit practice. In red fruits, the EOs impacts were evidenced earlier (at two and seven days of storage) with increased rates of respiration and ethylene, increased β-carotene, and decreased lycopene content. In both breaker and red ripening fruit, EO application decreased weight losses. Considering the fruits pre-exposed to EOs, quality attributes were more affected in green fruits and affected to a lesser level in the red ones. Furthermore, based on appearance, color, and texture evaluations, organoleptic trials demonstrated an overwhelming preference for EO-treated red fruit during choice tests. EOs had lower effects on total phenolics, acidity, total soluble solids, and fruit chroma, with no specific trend for both breaker and red tomatoes. Natural volatiles may aid to retain fruit quality in parallel with their antimicrobial protection offered during storage and transportation of fresh produce. These effects may persist after the EO is removed from the storage conditions.

Dataset Information

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit.

Publications

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets