Resveratrol Improves Postharvest Quality of Tomato Fruists by Enhancing the Antioxidant Defense System and Inhibiting Ethylene Biosynthesis

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2022 Oct 4

PMID 36193460

Authors

Yaping Li

Xin YuF

Wei Wang

Li Jiang

Shuqing Cao

Tingting Fan

Affiliations

Soon will be listed here.

Abstract

Resveratrol, the most widely studied phytoalexin, derived from the skin of grapes and other fruits. Evidence from numerous studies have confirmed its extensive bioactivities, such as antioxidation, anti-inflammatory and anticancer, as well as to promote antiaging effects in organisms. However, the effect of resveratrol on prolonging the postharvest storage of tomato fruits is still unknown. Here, our data provide evidence that tomato fruits applied 200 μM resveratrol displayed a significant delay in changes of weight loss, titratable acidity, soluble solids concentration, soluble protein, vitamin C and lycopene content compared to control fruits during storage. In addition, resveratrol treatment could stimulate the antioxidant defense system to inhibit the production of ROS and down-regulate the expression of ethylene biosynthesis genes. Taken together, our results suggest that resveratrol could benefit in delaying senescence and preserving the postharvest quality of tomato fruits.

Citing Articles

Postharvest handling of ethylene with oxidative and absorptive means.

Kumar S, Kumar R, Bibwe B, Nath P, Singh R, Mandhania S J Food Sci Technol. 2024; 61(5):813-832.

PMID: 38487289 PMC: 10933227. DOI: 10.1007/s13197-023-05777-1.

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