Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality
Abstract Background Loquat (Eriobotrya japonica Lindl.) fruits are popular for their distinctive flavor and numerous health benefits. However, their short shelf life limits commercial viability. In this study, we sought to evaluate the effect of p-coumaric acid (p-CA) treatment at a concentration of...
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| Format: | Article |
| Language: | English |
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BMC
2025-08-01
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| Series: | BMC Plant Biology |
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| Online Access: | https://doi.org/10.1186/s12870-025-07049-w |
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| author | Huifen Zhang Yunting Xu Jing Pu Miao Wang Jie Niu Hongxia Wang Xiaofu Tang Ying Du Xian Luo Xiaoai Zhang Yongqing Wang Qunxian Deng |
| author_facet | Huifen Zhang Yunting Xu Jing Pu Miao Wang Jie Niu Hongxia Wang Xiaofu Tang Ying Du Xian Luo Xiaoai Zhang Yongqing Wang Qunxian Deng |
| author_sort | Huifen Zhang |
| collection | DOAJ |
| description | Abstract Background Loquat (Eriobotrya japonica Lindl.) fruits are popular for their distinctive flavor and numerous health benefits. However, their short shelf life limits commercial viability. In this study, we sought to evaluate the effect of p-coumaric acid (p-CA) treatment at a concentration of 300 mg·L−1 on the quality of loquat fruits during storage. Results The results indicated that the p-CA treatment reduced fruit chilling injury, prevented fruit rot, and retarded the decomposition of soluble sugar, titratable acid, and phenolic substances. It also reduced accumulation of malondialdehyde, lignin, and other substances to maintain fruit quality. Additionally, p-CA treatment improved antioxidant activity of the fruit by promoting the synthesis of enzymatic antioxidants and activities of antioxidant enzymes. Conclusions In summary, p-CA application preserved the quality and enhanced the antioxidant capacity of post-harvest loquat fruits. Graphical Abstract |
| format | Article |
| id | doaj-art-d5262e28a59b4b7b918f2a6169aa3c4f |
| institution | Kabale University |
| issn | 1471-2229 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Plant Biology |
| spelling | doaj-art-d5262e28a59b4b7b918f2a6169aa3c4f2025-08-24T11:16:37ZengBMCBMC Plant Biology1471-22292025-08-0125111110.1186/s12870-025-07049-wPre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest qualityHuifen Zhang0Yunting Xu1Jing Pu2Miao Wang3Jie Niu4Hongxia Wang5Xiaofu Tang6Ying Du7Xian Luo8Xiaoai Zhang9Yongqing Wang10Qunxian Deng11College of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityCollege of Horticulture, Sichuan Agricultural UniversityAbstract Background Loquat (Eriobotrya japonica Lindl.) fruits are popular for their distinctive flavor and numerous health benefits. However, their short shelf life limits commercial viability. In this study, we sought to evaluate the effect of p-coumaric acid (p-CA) treatment at a concentration of 300 mg·L−1 on the quality of loquat fruits during storage. Results The results indicated that the p-CA treatment reduced fruit chilling injury, prevented fruit rot, and retarded the decomposition of soluble sugar, titratable acid, and phenolic substances. It also reduced accumulation of malondialdehyde, lignin, and other substances to maintain fruit quality. Additionally, p-CA treatment improved antioxidant activity of the fruit by promoting the synthesis of enzymatic antioxidants and activities of antioxidant enzymes. Conclusions In summary, p-CA application preserved the quality and enhanced the antioxidant capacity of post-harvest loquat fruits. Graphical Abstracthttps://doi.org/10.1186/s12870-025-07049-wLoquatp-Coumaric acidStorageChilling injuryAntioxidant activity |
| spellingShingle | Huifen Zhang Yunting Xu Jing Pu Miao Wang Jie Niu Hongxia Wang Xiaofu Tang Ying Du Xian Luo Xiaoai Zhang Yongqing Wang Qunxian Deng Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality BMC Plant Biology Loquat p-Coumaric acid Storage Chilling injury Antioxidant activity |
| title | Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality |
| title_full | Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality |
| title_fullStr | Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality |
| title_full_unstemmed | Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality |
| title_short | Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality |
| title_sort | pre treatment of p coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post harvest quality |
| topic | Loquat p-Coumaric acid Storage Chilling injury Antioxidant activity |
| url | https://doi.org/10.1186/s12870-025-07049-w |
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