Abstract
To learn how the endogenous polyphenols may play a role in fruit ripening and senescence, apple pulp discs were used as a model to study the influences of chlorogenic acid (CHA, a major polyphenol in apple pulp) on fruit ripening and senescence. Apple (‘Golden Delicious’) pulp discs prepared from pre-climacteric fruit were treated with 50 mg L-1 CHA and incubated in flasks with 10 mM MES buffer (pH 6.0, 11% sorbitol). Compared to the control samples, treatment with CHA significantly reduced ethylene production and respiration rate, and enhanced levels of firmness and soluble solids content of the pulp discs during incubation at 25°C. These results suggested that CHA could retard senescence of the apple pulp discs. Proteomics analysis with sodium dodecyl sulfate-polyacrylamide gel electrophoresis and mass spectrometry (MALDI-TOF/TOF) revealed that the expressions of several key proteins correlated to fruit ripening and senescence were affected by the treatment with CHA. Further study showed that treating the pulp discs with CHA remarkably reduced levels of lipoxygenase, β-galactosidase, NADP-malic enzyme, and enzymatic activities of lipoxygenase and UDP-glucose pyrophosphorylase, all of which are known as promoters of fruit ripening and senescence. These results could provide new insights into the functions of endogenous phenolic compounds in fruit ripening and senescence.
Highlights
Polyphenols in most of climacteric tree fruits are usually known to be important for their contribution to the taste, colour and nutritional properties of fruits [1]
Our analysis with HPLC showed that chlorogenic acid (3-O-caffeoylquinic acid, CHA) was a major phenolic compound in the apple pulp
Ethylene synthesis and respiration rate of the discs increased during incubation, and both of which were significantly reduced by treatment with CHA
Summary
Polyphenols in most of climacteric tree fruits are usually known to be important for their contribution to the taste, colour and nutritional properties of fruits [1]. Previous studies related to biofunctions of fruit polyphenols have focused on their antimicrobial properties, antioxidant properties, bioavailability and bioefficacy in humans [2,3,4]. Little is known whether/ how endogenous polyphenols may play a role in postharvest ripening and senescence of fruits, despite of markedly changes in phenolic components and content during ripening of various fruits [5,6]. Evidences for Chlorogenic Acid Involved in Regulation of Ripening and Senescence of Apple Fruit used as an experimental model in this study to investigate correlations of polyphenols with fruit ripening and senescence. It is difficult to determine endogenous functions of polyphenols in fruit by over-expressing or silencing synthesis of the phenolic compounds in tree-fruits. The effects of exogenous jasmonates on ethylene biosynthesis and ripening of apple fruit have been determined by treating the apple pulp discs with jasmonates [9]
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