Open AccessEffect of Putrescine Treatment on Chilling Injury, Fatty Acid Composition and Antioxidant System in Kiwifruit
Author(s) -
Qingzhen Yang,
Wang Feng,
Jingping Rao
Publication year - 2016
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0162159
Subject(s) - putrescine , antioxidant , superoxide dismutase , food science , chemistry , biochemistry , ascorbic acid , degree of unsaturation , catalase , glutathione reductase , lipid peroxidation , glutathione , glutathione peroxidase , enzyme , chromatography
We investigated the effects of different concentrations (0, 1, 2 and 4 mM) of putrescine on chilling injury, fruit quality, ethylene production rate, fatty acid composition and the antioxidant system of cold-stored kiwifruit ( Actinidia chinensis Planch. var. chinensis ‘Hongyang’). We achieved a significant decrease in ethylene production, maintained fruit quality and alleviated chilling injury during storage via treatment with 2 mM putrescine. Furthermore, putrescine treatment inhibited increases in superoxide anion production rate and H 2 O 2 concentration, while maintaining higher membrane lipid unsaturation as well as increased activities of superoxide dismutase and catalase. In addition, putrescine treatment enhanced the activities of antioxidant enzymes related to the ascorbate–glutathione cycle while causing higher levels of ascorbic acid and reduced glutathione. Our results suggest that induced tolerance against chilling injury via putrescine treatment in cold-stored kiwifruit may be due to enhanced antioxidant activity, increased unsaturation of membrane lipids, and inhibited ethylene production.