Abstract：
:Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds from>24 h in mock groups to 12 h, and the Botrytis cinerea infection rate was reduced from 37.5% to 12.5%. OGs accordingly increased callose deposition; SlPR1, SlPAL and SlHCT gene expression; and phenylalanine ammonia-lyase (PAL) activity around the wounds. Inhibition of Ca2+ signaling using the inhibitor Ruthenium Red markedly inhibited OG accelerated healing of mechanical wounding on fruit. SlPG2, SlEXP1, and SlCEL2 mRNAs accumulation was reduced in OG-elicited tomato fruit compared to water-treated fruit with subsequent retardation of the fruit softening during ripening. These results indicated that apple pectin OGs accelerate wound healing and inhibit fruit softening by activating calcium signaling in tomato fruits during postharvest storage.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lu L,Yang Y,Zhang H,Sun D,Li Z,Guo Q,Wang C,Qiao Ldoi
10.1016/j.foodchem.2020.127992subject
Has Abstractpub_date
2021-02-01 00:00:00pages
127992eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31854-9journal_volume
337pub_type
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