Special Issue "Ripening Control and Induction of the Defence and Antioxidant Systems"
Deadline for manuscript submissions: closed (31 March 2017) | Viewed by 53175
Interests: post-harvest; fruit quality; fruit ripening; ethylene; bioactive compounds; antioxidants; eco-friendly technologies; salicylates; polyamines; jasmonates; melatonin; γ-aminobutyric acid (GABA); cut flowers
Special Issues, Collections and Topics in MDPI journals
Special Issue in Antioxidants: Antioxidant Systems in Fruits and Vegetables: Pre- and Postharvest Factors
Special Issue in International Journal of Molecular Sciences: Bioactives in Fruit and Vegetables
Special Issue in International Journal of Molecular Sciences: Melatonin and γ-Aminobutyric Acid (GABA) Applied as Pre- or Post-harvest Treatments Affect Vegetable and Fruit Quality Properties and Antioxidant Systems
Fresh fruits have limited postharvest storage life due to acceleration of quality losses, affecting some parameters, such as colour, texture, total soluble solids, and total acidity, as well as the increase of their susceptibility to fungal decay, which have been attributed to the evolution of the ripening process after harvest. The overall process of fruit ripening can be considered as a functionally-modified protracted form of senescence, associated with reactive oxygen species (ROS) accumulation, such as superoxide radical (O2˙⎯), hydrogen peroxide (H2O2) and hydroxyl radical (OH˙⎯), which are inevitably generated in plant cells as a consequence of normal metabolism (in reactions catalysed by oxidases, lipoxygenase andß-oxidation of fatty acids). These ROS are scavenged in plant cell by antioxidant compounds (such as phenolics, tocopherols, carotenoids and ascorbic acid) and by antioxidant enzymes including mainly superoxide dismutase (SOD), catalase (CAT), peroxidase (POX) and ascorbate peroxidase (APX). Thus, occurrence of increased content of antioxidant compounds and antioxidant enzymes could lead to a delay of the fruit postharvest ripening process and maintain fruit quality attributes for longer periods.
In this Special Issue, pre and postharvest treatments focused on reducing the levels of superoxide free radical through higher activity of SOD, CAT, and APX antioxidant enzymes and/or antioxidant compounds will be discussed with the aim of reducing the post-harvest ripening process and maintaining fruit quality after harvesting.
Dr. María Serrano
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- Fruit ripening
- Postharvest quality
- Antioxidant enzymes
- Antioxidant compounds