Abstract
storage Banana fruit after harvest is susceptible to chilling injury, which is featured by peel browning during cold, and it easily loses its nutrition and economic values. This study investigated the role of fibroin treatment in delaying peel browning in association with the antioxidant capability of postharvest banana fruit during cold storage. Compared to the control fruit, fibroin-treated fruit contained higher amounts of Pro and Cys during overall storage as well as higher glutathione (GSH) during the middle of storage. Conversely, fibroin-treated fruit exhibited a lower peel browning index and reactive oxygen species (ROS) level during overall storage as well as lower contents of hexadecanoic acid and octadecanoic acid by the end of storage compared to control fruit. In addition, fibroin-treated banana fruit showed higher activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) in relation to upregulation SOD, CAT, and GR as well as peroxiredoxins (MT3 and GRX) during the middle of storage. These results highlighted the role of fibroin treatment in reducing peel browning by enhancing the antioxidant capability of harvested banana fruit during cold storage.
Highlights
IntroductionBanana fruit is vulnerable in low temperatures, which brings about chilling injury symptoms once it is stored at a temperature
It has been suggested that peel browning could result from the contact of phenolics with polyphenol oxidase (PPO) and/or peroxidase (POD), which can be due to the loss of cell membrane integrity caused by the degradation of cellular membrane lipids [2,3]
In contrast to the control fruit, fibroin treatment delayed significantly (p < 0.05) the peel browning of harvested banana fruit during cold storage
Summary
Banana fruit is vulnerable in low temperatures, which brings about chilling injury symptoms once it is stored at a temperature
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