Glycine betaine inhibits postharvest softening and quality decline of winter jujube fruit by regulating energy and antioxidant metabolism. (1st June 2023)

• Record Type: Journal Article
• Authors: Zhang, Jingyi; Wang, Chao; Chen, Cunkun; Zhang, Shengli; Zhao, Xiaoyang; Wu, Caie; Kou, Xiaohong; Xue, Zhaohui
• Is Part Of: Food chemistry. Volume 410(2023)
• Publication Date: 2023-06-01
• Subjects: GB glycine betaine -- TSS total soluble solids -- TA titratable acid -- DW dry weight -- DNS 3, 5-dinitrosalicylic acid -- PG polygalacturonase -- CX cellulase -- PME pectin methylesterase -- β-Glu β-glucosidase -- FW fresh weight -- APX ascorbate peroxidase -- CAT catalase -- SOD superoxide dismutase -- POD peroxidase -- MDA malondialdehyde -- H2O2 hydrogen peroxide -- AsA ascorbic acid -- GSH reduced glutathione -- TBA thiobarbituric acid -- TCA trichloroacetic acid -- EC energy charge -- SDH succinate dehydrogenase -- CCO cytochrome oxidase -- RT-qPCR reverse transcription-quantitative PCR; Winter jujube -- Glycine betaine -- Energy metabolism -- Antioxidant metabolism -- Softening; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135445
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Glycine betaine inhibited postharvest softening and quality decline of jujube. Glycine betaine suppressed energy and antioxidant metabolism. Glycine betaine maintained cell membrane integrity and cell wall strength. Glycine betaine activated the expression of key enzyme genes in metabolic pathways. Abstract: Winter jujube fruit easily softens after harvest. To investigate the effects of glycine betaine (N, N, N-trimethylglycine; GB) treatment on the quality of postharvest jujubes, fresh winter jujubes ( Zizyphus jujuba Mill. cv. Dongzao) were immersed in 20 mmol·L −1 GB for 20 min. The results showed that GB application can effectively maintain cell wall component content by restraining gene expression and enzyme activities, including PG, CX, PME and β-Glu. Meanwhile, the activities of antioxidant enzymes (APX, CAT, SOD, POD) and the contents of nonenzymatic antioxidants (MDA, H2 O2, ASA, GSH) were enhanced in treated jujubes, thereby reducing the content of ROS. In addition, energy metabolism enzyme activities (H + -ATPase, Ca 2+ -ATPase, SDH and CCO) and gene expression were also significantly increased, thus maintaining higher energy levels (ATP, ADP, AMP and EC). In summary, GB enhances ATP biosynthesis by increasing energy metabolism. It offers essential energy for the antioxidant metabolism, thus retarding the softening of postharvest jujubes.