Melatonin-mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta-analysis

Recent advances in the preservation effects of spice essential oils on fruits and vegetables

Spice essential oils (SEOs) are currently a prominent area of investigation in food preservation due to their natural, effective, and environmentally friendly properties. This review discussed the latest research progress concerning the application of SEO in fruits and vegetables preservation. The article commenced with an overview of the sources of SEOs and their main components, explored their bioactivities, antimicrobial mechanisms, and the microencapsulation and nanotechnology utilizing spice essential oils. Further research explored the applications of SEOs in culinary, pharmaceuticals, cosmetics, agriculture, and food industries, with a focus on evaluating their effectiveness in extending the shelf-life of fruits and vegetables. Additionally, it discusses limitations such as intense aroma and toxicity concerns, while also outlining prospects for future research and applications in the food sector. Overall, SEOs offer promising avenues for effectively prolonging the storage period of post-harvested fruits and vegetables while maintaining their quality attributes.

Metabolic Profiling and Molecular Mechanisms Underlying Melatonin-Induced Secondary Metabolism of Postharvest Goji Berry (Lycium barbarum L.)

Postharvest decay of goji berries, mainly caused by Alternaria alternata, results in significant economic losses. To investigate the effects of melatonin (MLT) on resistance to Alternaria rot in goji berries, the fruits were immersed in the MLT solutions with varying concentrations (0, 25, 50, and 75 μmol L-1) and then inoculated with A. alternata. The results showed that the fruits treated with 50 μmol L-1 MLT exhibited the lowest disease incidence and least lesion diameter. Meanwhile, endogenous MLT in the fruits treated with 50 μmol L-1 MLT showed higher levels than in the control fruits during storage at 4 ± 0.5 °C. Further, the enzymatic activities and expressions of genes encoding peroxidase, phenylalanine ammonia-lyase, cinnamate 4-hydroxylase, 4-coumarate-CoA ligase, chalcone synthase, chalcone isomerase, and cinnamyl alcohol dehydrogenase were induced in the treated fruit during storage. UPLC-ESI-MS/MS revealed that secondary metabolites in the fruits on day 0, in order of highest to lowest levels, were rutin, p-coumaric acid, chlorogenic acid, ferulic acid, caffeic acid, naringenin, quercetin, kaempferol, and protocatechuic acid. MLT-treated fruits exhibited higher levels of secondary metabolites than the control. In conclusion, MLT treatment contributed to controlling the postharvest decay of goji fruit during storage by boosting endogenous MLT levels, thus activating the antioxidant system and secondary metabolism.

Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit

Spain is the world's leading producer of cherimoya, a climacteric fruit highly appreciated by consumers. However, this fruit species is very sensitive to chilling injury (CI), which limits its storage. In the present experiments, the effects of melatonin applied as dipping treatment on cherimoya fruit CI, postharvest ripening and quality properties were evaluated during storage at 7 °C + 2 days at 20 °C. The results showed that melatonin treatments (0.01, 0.05, 0.1 mM) delayed CI, ion leakage, chlorophyll losses and the increases in total phenolic content and hydrophilic and lipophilic antioxidant activities in cherimoya peel for 2 weeks with respect to controls. In addition, the increases in total soluble solids and titratable acidity in flesh tissue were also delayed in melatonin-treated fruit, and there was also reduced firmness loss compared with the control, the highest effects being found for the 0.05 mM dose. This treatment led to maintenance of fruit quality traits and to increases in the storage time up to 21 days, 14 days more than the control fruit. Thus, melatonin treatment, especially at 0.05 mM concentration, could be a useful tool to decrease CI damage in cherimoya fruit, with additional effects on retarding postharvest ripening and senescence processes and on maintaining quality parameters. These effects were attributed to a delay in the climacteric ethylene production, which was delayed for 1, 2 and 3 weeks for 0.01, 0.1 and 0.05 mM doses, respectively. However, the effects of melatonin on gene expression and the activity of the enzymes involved in ethylene production deserves further research.