Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability. Issue 11 (12th September 2021)

• Record Type: Journal Article
• Authors: Barzegar, Taher; Najafi, Reza; Razavi, Farhang; Ghahremani, Zahra
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 11(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-09-12
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15933
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: In this experiment, the exogenous application of hydrogen sulfide (H2 S; 1, 2 or 3 mM) and phenylalanine (PA; 2.5, 5, or 7.5 mM) to alleviate chilling injury and enhancing antioxidant activity and membrane stability of eggplant fruits ( Solanum melongena cv. Hadrian) during storage at 7℃ for 21 days was investigated. Results indicated that H2 S and PA alleviated chilling injury and reduced electrolyte leakage percentage and malondialdehyde accumulation. Exogenous application of H2 S and PA maintained significantly higher levels of proline, total phenols, and flavonoids. It was also found that H2 S and PA reduced the hydrogen peroxide accumulation with up‐regulated activities of superoxide dismutase, catalase, and ascorbate peroxidase. These results indicated that H2 S and PA alleviated chilling injury of eggplant fruit may through the enhancement of reactive oxygen species scavenging system activity, proline, and phenolic accumulation. Practical applications: Eggplant fruits are a good source of anthocyanin, phenolic compounds, and vitamins. Low temperature storage is effective for preserving nutritional quality during storage time, however, eggplant fruits are chilling sensitive. We investigated the effect of hydrogen sulfide (H2 S) and phenylalanine (PA) to alleviate chilling injury in eggplant fruits during cold storage. H2 S and PA treatments ameliorated chilling injury in eggplant fruit with decreasing electrolyte leakage percentage and malondialdehyde accumulation. Eggplant fruit treated with H2 S and PA exhibited higher 2, 2, ‐diphenyl‐2‐picryl‐hydrazyl‐scavenging capacity resulting from enhancing enzymatic antioxidant activities and increasing proline and phenolic compound accumulation.