title: Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple.
abstract: Internal browning (IB) is a postharvest physiological disorder causing economic losses in pineapple, but there is no effective control measure. In this study, postharvest application of 380 μM abscisic acid (ABA) reduced IB incidence by 23.4-86.3% and maintained quality in pineapple fruit. ABA reduced phenolic contents and polyphenol oxidase and phenylalanine ammonia lyase activities; increased catalase and peroxidase activities; and decreased O2(·-), H2O2, and malondialdehyde levels. This suggests ABA could control IB through inhibiting phenolics biosynthesis and oxidation and enhancing antioxidant capability. Furthermore, the efficacy of IB control by ABA was not obviously affected by tungstate, ABA biosynthesis inhibitor, nor by diphenylene iodonium, NADPH oxidase inhibitor, nor by lanthanum chloride, calcium channel blocker, suggesting that ABA is sufficient for controlling IB. This process might not involve H2O2 generation, but could involve the Ca(2+) channels activation. These results provide potential for developing effective measures for controlling IB in pineapple.
authors.affiliation: Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China.
authors.forename: Qin
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China.
authors.forename: Yulong
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China.
authors.forename: Congcong
authors.initials: C
authors.lastname: He
authors.affiliation: Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China.
authors.forename: Shijiang
authors.initials: S
authors.lastname: Zhu
mesh_terms: D000040:Abscisic Acid / Q000032:analysis; D031230:Ananas / Q000737:chemistry* / Q000201:enzymology; D060387:Ascorbate Peroxidases / Q000032:analysis / Q000378:metabolism; D002374:Catalase / Q000032:analysis / Q000378:metabolism; D004156:Catechol Oxidase / Q000032:analysis / Q000378:metabolism; D003116:Color; D005503:Food Additives / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology; D008315:Malondialdehyde / Q000032:analysis / Q000378:metabolism; D010940:Plant Proteins / Q000032:analysis / Q000378:metabolism
chemical_list: D005503:Food Additives; D010940:Plant Proteins; D008315:Malondialdehyde; D000040:Abscisic Acid; D004156:Catechol Oxidase; D060387:Ascorbate Peroxidases; D002374:Catalase
keywords: abscisic acid; antioxidant systems; internal browning; phenolic compounds; pineapple; quality