Abstract
To study how chlorogenic acid affects changes of reactive oxygen species (ROS) and the proteins involved in ROS scavenging of nectarine during storage time, the fruits were treated with chlorogenic acid (CHA) then stored at 25°C for further studies. The CHA-treatment significantly reduced O2-· production rate, H2O2 content, and membrane permeability of nectarine fruit during storage. The key proteins related the nectarine fruit senescence during storage were identified by two-dimensional electrophoresis and MALDI-TOF/TOF. Level and enzymatic activity of peroxidase were reduced, while both the protein levels and the enzymatic activities of superoxide dismutase, glutathione reductase, glutathione-s-transferase and monodehydroascorbate reductase were enhanced in nectarine fruit treated with CHA. In addition, levels of several pathogen-related proteins were also enhanced by CHA-treatment. Taking together, the present study showed that CHA could influence changes in defense related proteins and reduced oxidative damage in nectarine fruit during postharvest ripening.
Highlights
Nectarine, belonging to the Rosaceae family, is a typical climactic fruit
The O2-Á production rate in nectarine fruit increased from 0.80±0.03 μmol g-1min-1 to 0.96 ±0.06 μmol g-1min-1 and the H2O2 content increased dramatically from 0.28±0.05 μmol g-1 to 2.17±0.33 μmol g-1 during storage at 25 ̊C for 8 days
Loss of membrane integrity and function under various stress conditions, including senescence during storage of nectarine fruit is generally associated with excessive accumulation of reactive oxygen species (ROS) including O2-Á, H2O2 and hydroxyl radical
Summary
Nectarine, belonging to the Rosaceae family, is a typical climactic fruit. It originated from China and represents one of the most important species of the stone fruits [1]. Nectarine deteriorates rapidly after harvest and usually results in a short limited postharvest life [2]. Numerous biochemical, physiological and structural changes occur in the fruit. ROS can be deleterious to cellular functions. This continual cellular damage may cause lipid oxidation, protein oxidation, DNA strand breaking and base modification, and modulation of gene expression [4]. Peach fruit have been reported to accumulate O2-Á production rate, H2O2 content, malonaldehyde (MDA) content and membrane permeability during postharvest ripening [6]
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