Trehalose regulates the quality and antioxidant capacity of cherry tomato during postharvest ripening

Fan, T. T. and Xia, M. H. and Cao, J. X. and Zhang, J. and Wang, T. and Cao, S. Q. (2023) Trehalose regulates the quality and antioxidant capacity of cherry tomato during postharvest ripening. International Food Research Journal (Malaysia), 30. pp. 933-944. ISSN 2231 7546

Trehalose has been extensively studied in the application of fruit preservation, but little has been reported in cherry tomato preservation. The present work investigated the effects of postharvest trehalose treatment on cherry tomato spoilage rate, antioxidant capacity, and fruit quality through the application of 0.5 and 1% (w/v) trehalose. Our results indicated that trehalose treatment could reduce rot from 44.5 to 18.5%, maintain the fruit flavour and quality, and delay the decrease in antioxidant content. At 15 d postharvest, the diphenyl-picryl hydrazide (DPPH) scavenging capacity, superoxide anion (·O2-) production, and malonaldehyde (MDA) content were 78.1%, 1.04 mmol.min-1.kg-1, and 0.8 μmol.kg-1 in cherry tomato treated with 0.5% (w/v) trehalose, respectively. Trehalosetreated fruits maintained higher antioxidant capacities as compared to the control. Moreover, trehalose treatment increased the activities of superoxidase dismutase (SOD) and ascorbate peroxidase (APX), and inhibited the activity of lipoxygenase (LOX). The expression of encoding antioxidant genes was generally upregulated under trehalose treatment. However, the expression of SlLOX gene was significantly lower during storage, at only one-tenth of the control at 9 d. In conclusion, trehalose treatment had positive effects on decreasing decay incidence by increasing antioxidant capacity in cherry tomato.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(04)%202023/11%20-...

Abstract

Trehalose has been extensively studied in the application of fruit preservation, but little has been reported in cherry tomato preservation. The present work investigated the effects of postharvest trehalose treatment on cherry tomato spoilage rate, antioxidant capacity, and fruit quality through the application of 0.5 and 1% (w/v) trehalose. Our results indicated that trehalose treatment could reduce rot from 44.5 to 18.5%, maintain the fruit flavour and quality, and delay the decrease in antioxidant content. At 15 d postharvest, the diphenyl-picryl hydrazide (DPPH) scavenging capacity, superoxide anion (·O2-) production, and malonaldehyde (MDA) content were 78.1%, 1.04 mmol.min-1.kg-1, and 0.8 μmol.kg-1 in cherry tomato treated with 0.5% (w/v) trehalose, respectively. Trehalosetreated fruits maintained higher antioxidant capacities as compared to the control. Moreover, trehalose treatment increased the activities of superoxidase dismutase (SOD) and ascorbate peroxidase (APX), and inhibited the activity of lipoxygenase (LOX). The expression of encoding antioxidant genes was generally upregulated under trehalose treatment. However, the expression of SlLOX gene was significantly lower during storage, at only one-tenth of the control at 9 d. In conclusion, trehalose treatment had positive effects on decreasing decay incidence by increasing antioxidant capacity in cherry tomato.

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Item Type:	Article
AGROVOC Term:	cherry tomatoes
AGROVOC Term:	Solanum lycopersicum var. cerasiforme
AGROVOC Term:	trehalose
AGROVOC Term:	postharvest ripening
AGROVOC Term:	antioxidant properties
AGROVOC Term:	sampling
AGROVOC Term:	statistical methods
AGROVOC Term:	experimental design
AGROVOC Term:	physiologists
AGROVOC Term:	fruit quality
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	11 Nov 2025 07:29
Last Modified:	11 Nov 2025 07:29
URI:	http://webagris.upm.edu.my/id/eprint/1403

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