Open AccessEffects of chlorogenic acid on capacity of free radicals scavenging and proteomic changes in postharvest fruit of nectarine
Author(s) -
Yu X,
Wenxiao Jiao,
Jiankang Cao
Publication year - 2017
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.0182494
Subject(s) - postharvest , chlorogenic acid , chemistry , reactive oxygen species , glutathione reductase , ripening , food science , superoxide dismutase , peroxidase , ascorbic acid , biochemistry , polyphenol oxidase , cold storage , antioxidant , glutathione peroxidase , botany , enzyme , horticulture , biology
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 O 2 - · production rate, H 2 O 2 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.