Melatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI:10.1016/j.lwt.2025.118557

Guihua Zeng , Bowei Yang , YiPing An , Maoyu Zeng , Lijian Zhang , Guang Wu , Qingqing Zeng , Zhenwen Zhang

{"title":"Melatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism","authors":"Guihua Zeng , Bowei Yang , YiPing An , Maoyu Zeng , Lijian Zhang , Guang Wu , Qingqing Zeng , Zhenwen Zhang","doi":"10.1016/j.lwt.2025.118557","DOIUrl":null,"url":null,"abstract":"<div><div>Grapes are rich in diverse nutritional ingredients; however, they are perishable, posing challenges during postharvest storage. Melatonin (MT) regulates the physiological properties of fruit during the postharvest period. In this study, the ‘Red Globe’ grapes (<em>Vitis vinifera</em> L.) were treated with 100 μmol L<sup>−1</sup> MT solution and stored under cold condition for 56 d. Results showed that exogenous MT application maintained wax structure and delayed the degradation of cuticular wax. At the end of storage, the total cuticular wax content with MT treatment was increased by 26 % compared with that in the control. MT treatment stimulated the transcription of key genes involved in wax biosynthesis. Moreover, MT treatment inhibited the activity of pectin methyl esterase (9 %), polygalacturonase (24 %), and <em>β</em>-galactosidase (13 %), which slowed down the decrease in chelate-soluble pectin (19 %), and Na<sub>2</sub>CO<sub>3</sub>-soluble pectin (5 %) levels. In addition, MT treatment maintained higher levels of phenolic compound by up-regulating key biosynthetic genes. In summary, these results indicate that MT preserved postharvest quality of grape berries by regulating cuticular wax, cell wall, and phenolic metabolism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118557"},"PeriodicalIF":6.6000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825012423","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Grapes are rich in diverse nutritional ingredients; however, they are perishable, posing challenges during postharvest storage. Melatonin (MT) regulates the physiological properties of fruit during the postharvest period. In this study, the ‘Red Globe’ grapes (Vitis vinifera L.) were treated with 100 μmol L⁻¹ MT solution and stored under cold condition for 56 d. Results showed that exogenous MT application maintained wax structure and delayed the degradation of cuticular wax. At the end of storage, the total cuticular wax content with MT treatment was increased by 26 % compared with that in the control. MT treatment stimulated the transcription of key genes involved in wax biosynthesis. Moreover, MT treatment inhibited the activity of pectin methyl esterase (9 %), polygalacturonase (24 %), and β-galactosidase (13 %), which slowed down the decrease in chelate-soluble pectin (19 %), and Na₂CO₃-soluble pectin (5 %) levels. In addition, MT treatment maintained higher levels of phenolic compound by up-regulating key biosynthetic genes. In summary, these results indicate that MT preserved postharvest quality of grape berries by regulating cuticular wax, cell wall, and phenolic metabolism.

查看原文本刊更多论文

褪黑素通过调节葡萄表皮蜡质、细胞壁和酚代谢来改善葡萄采后品质

葡萄富含多种营养成分；然而，它们易腐烂，在收获后的储存过程中带来了挑战。褪黑素（MT）调节果实采后的生理特性。以100 μmol L−1 MT溶液处理红地球葡萄（Vitis vinifera L.），在低温条件下贮藏56 d。结果表明，外源MT处理维持了葡萄的蜡质结构，延缓了表皮蜡质降解。贮藏结束时，MT处理的角质层总蜡含量比对照提高了26%。MT处理刺激了蜡生物合成关键基因的转录。此外，MT处理抑制了果胶甲基酯酶（9%）、聚半乳糖醛酸酶（24%）和β-半乳糖苷酶（13%）的活性，从而减缓了螯合可溶性果胶（19%）和na2co3可溶性果胶（5%）水平的下降。此外，MT处理通过上调关键生物合成基因来维持较高的酚类化合物水平。综上所述，这些结果表明MT通过调节表皮蜡质、细胞壁和酚代谢来保持葡萄果实采后品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.