Pre‐storage application of L‐arginine mitigates chilling injury and maintains quality of Sandhuri guava fruit

Isoleucine treatment prevents postharvest browning and maintains quality by elevating antioxidative defence system of 'Surkh' loquat fruit

Rapid postharvest browning of loquat fruits is the leading issue that pose a major challenge during handling throughout the supply chain. Thus, a study was conducted to investigate the effects of pre-storage isoleucine (ILE) application on fruit browning and the antioxidative attributes of 'Surkh' loquat fruits. Fruit treated with ILE (0 %, 0.25 %, 0.5 %, or 1 %) were stored at 4 ± 1 °C for 24 days +2 days at ambient conditions. Results indicated that fruit treated with 0.25 % ILE exhibited reduced incidence of fruit browning, weight loss, decay and maintained higher levels of phenolic compounds, antioxidants, soluble solids, titratable acidity, ascorbic acid, glutathione, proline and activities of antioxidative enzymes like (ascorbate peroxidase, catalase, and superoxide dismutase) than all other treatments. Conclusively, loquat cv. 'Surkh' fruits treated with 0.25 % ILE effectively delayed fruit browning and preserved quality by elevating its antioxidative defence system during cold storage and subsequent shelf period.

Attenuation of Chilling Injury and Improving Antioxidant Capacity of Persimmon Fruit by Arginine Application

Persimmon is a climacteric perishable fruit with a short storage life. In recent years, using natural compounds that are safe for human health and environment have obtained more attention in postharvest investigations. The current research was conducted to study efficacy of postharvest L-arginine treatment at 0, 0.3, and 0.6 mM in improving chilling tolerance and maintaining the nutritional quality of persimmon fruit during low-temperature storage. According to the results, the highest weight loss (4.3%), malondialdehyde (MDA (5.8 nmol g⁻¹ FW)), and hydrogen peroxide (H₂O₂ (22.33 nmol g⁻¹ FW)) was detected in control fruit. Fruit firmness was gradually decreased during storage, but it was slower in L-arginine-treated fruit. The highest tissue firmness (3.8 kg cm⁻²) was noted in fruit treated with 0.6 mM L-arginine. The chilling was gradually increased during storage. Fruits treated with L-arginine showed a lower chilling injury than the control fruit. Total soluble tannin compound and antioxidant enzymes activities in persimmons declined during cold storage. L-arginine treatment significantly maintained antioxidant enzymes activity, antioxidant capacity, and total soluble tannin compounds, while L-arginine had no significant impact on titratable acidity and total soluble solids. It seems that a reduction in oxidative damage and an increase in quality of persimmon during low-temperature storage manifested several defense mechanisms induced by exogenous application of L-arginine. These findings indicated that the application of L-arginine to maintain the quality and increase postharvest life of persimmon is very useful and can be applied during cold storage.