Physiological and biochemical mechanism of resveratrol inhibiting superficial scald in ‘Dangshansuli’ pears

ABSTRACT

The effects of resveratrol (RES) and diphenylamine (DPA) on superficial scald of ‘Dangshansuli’ pears (Pyrus bretschneideri Rehd.) were studied. Pears treated with RES or DPA were stored in cold storage for 210 d and then transferred to shelf life (20 ± 0.5°C) for 5 and 10 d. Compared to the control, RES and DPA maintained the firmness and soluble solid content (SSC) and decreased α-farnesene and its auto-oxidation. RES and DPA decreased membrane lipid peroxidation and oxidative damage but increased auto-oxidant enzyme activities during cold storage. During later storage, RES and DPA significantly regulated energy levels. After cold storage and shelf life, RES and DPA significantly inhibited the scald incidence and scald index. Hence, RES and DPA inhibit scald in slightly different ways. RES can inhibit scald by two pathways, namely, by decreasing α-farnesene and its auto-oxidation products and by decreasing membrane lipid peroxidation and oxidative damage through improvements in energy metabolism and antioxidant capacity. RES has the potential to be a substitute of DPA to effectively control the scald of ‘Dangshansuli’ pears.

KEYWORDS:

• Resveratrol
• diphenylamine
• superficial scald
• quality
• pear

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Shaanxi Province Technology Innovation Guidance Special Project [grant number 2019TG-004] and the Special Fund Project for Basic Scientific Research Operating Expenses of Central Universities [grant number GK201906002].