Insight into the Role of Melatonin in Mitigating Chilling Injury and Maintaining the Quality of Cold-Stored Fruits and Vegetables

Figures & data

Table 1. Chilling injury symptoms expressed on cold-stored fruits and vegetables.

Crop	Botanical name	Chilling temperature	CI symptoms	Reference
Fruits
Apple (some cultivars)	Malus domestica Borkh.	≤3°C	Soft scald, soggy breakdown, brown core, internal browning, brown patches on peel, water-soaked lesions	Leisso et al.^[Citation21]
Apricot	Prunus armeniaca L.	≤2°C	Gel like formation near stone, flesh browning, juiceless flesh, flesh fibre formation	Stanley et al.^[Citation22]
Avocado	Persea americana Mill.	≤12°C	Off odour, uneven ripening, flesh browning, scaled, pitted peel, fruit decay	Pesis et al.^[Citation23]
Banana	Musa acuminata L.	≤13°C	Fruit softening, discolouration of peel tissues, water-soaked lesions on peel, poor flavour, bad taste, poor ripening.	Nguyen et al.^[Citation24]
Breadfruit	Artocarpus altilis Parkinson	≤15°C	Fruit softening, scald, pitted skin	Molimau-Samasoni et al.^[Citation25]
Carambola	Averrhoa carambola L.	≤10°C	Dark ribs, skin discolouration, skin browning, deterioration of flesh colour	Ali et al.^[Citation26]
Cherimoya	Annona cherimola Mill.	≤5°C	Skin rot, darkening of stone pits, internal browning and watery appearance, failure to develop taste and flavour, pale or pink spots around seeds	Medina-Santamarina et al.^[Citation27]
Chinese olive	Canarium album L.	<5°C	Shrinkage of fruit, off flavour, lessened aroma volatiles, browning, brown pits	Fan et al.^[Citation28]
Cranberry	Vaccinium macrocarpon Aiton	≤2°C	Red flesh, rubbery texture, fruit decay, brown patches on peel	Wang and Wang^[Citation29]
Custard apple	Annona squamosa L.	≤20°C	Messy pulp, hardening of fruit, surface blackening and less taste	Prasanna et al.^[Citation30]
Durian	Durio zibethinus Murray.	≤15°C	Off smell, pulp softening, blackening of flesh and browning at initial stage while black colouration of peel in the form of patches at later stages	Tongdee et al.^[Citation31]
Grapefruit	Citrus paradisi Macf.	≤10°C	Scaled surface, pitting formation, watery appearance on peel, reduced juice content, flesh decay	McCollum and McDonald^[Citation32]
Guava	Psidium guajava L.	≤5°C	Fruit decay, surface breakdown, pulp injury and discolouration	Alba-Jiménez et al.^[Citation33]
Jackfruit	Artocarpus heterophyllus Lam	≤3°C for bulbs ≤ 10°C for whole fruit	Browning of peel with discontinuous patches, off smell, fruit rot, red spots under skin	Kaur et al.^[Citation34]
Jujube	Ziziphus jujuba Mill	≤5°C	Fruit rot, surface sunken areas, off flavour, uneven ripening, browning of peel and pulp	Zhang et al.^[Citation35]
Kiwifruit	Actinidia deliciosa	≤2°C	Browning of skin, grainy appearance, water-soaked pericarp and mesocarp, epidermis pitting, lignification of pulp	Jiao et al.^[Citation36]
Lemon	Citrus limon Burm.	≤13°C	Flavedo and rind decay, browning and pitting of rind, red blotch, less juice content	Obenland et al.^[Citation37]
Lime	Citrus aurantifolia S.	≤9°C	Brown staining and pitting of peel, necrosis on peel tissues, flavedo lignification	Khan and Singh^[Citation38]
Litchi	Litchi chinensis Sonn.	≤2°C	Brown patches on peel that turn black, pulp hardening and ice formation, off smell	Liu et al.^[Citation39]
Longan	Dimocarpus longan Lour.	≤5°C	Damaged epidermal hair, brown flakes on pericarp, damaged parenchyma layer, fibrous tissues formation on exocarp	Jaitrong et al.^[Citation40]
Loquat	Eriobotrya japonica Lindl.	≤5°C	Internal browning, juiceless texture, hardening of pulp and stuck peel, lignification of fruit	Shah et al.^[Citation41]
Mandarins	Citrus reticulata Blanco	≤10°C	Weight loss, necrotic and sunken areas on peel, reduction in juice content, darkening of oil glands	Ghasemnezhad et al.^[Citation42]
Mango	Mangifera indica L.	<13°C	Scald-like discolouration on the peel, pitting, uneven ripening, poor colour development, flavour and reduced aroma volatiles	Kebbeh et al.^[Citation43]
Mangosteen	Garcinia mangostana L.	<8°C	Pericarp hardening and shrivelling, uneven ripening, browning of peel and flesh, poor taste and off smell	Kondo et al.^[Citation44]
Mulberry	Morus multicaulis L.	<10–12°C	Poor colour and flavour, heterogeneous ripening, large sunken areas, scalding of the skin	Yang et al.^[Citation45]
Olive	Olea europaea L.	<5°C	Browning of peel, hardening of pulp, softening and off-flavour	Nanos et al.^[Citation46]
Orange	Citrus sinensis (L.) Osbeck	<6°C	Watery appearance on flavedo, scalding, red blotching, pitting and rind staining	Aboryia et al.^[Citation47]
Papaya	Carica papaya L.	<10°C	Abnormal ripening, water-soaked lesions, hard lumps around vascular bundles, pitting of peel and scald	Pan et al.^[Citation48]
Peach	Prunus persica Batsch	≤7°C	Dry and hard pulp without lathery appearance, flesh browning or pitting, separation of flesh tissues and cavity formation	Gao et al.^[Citation49]
Persimmon	Diospyros kaki L.	≤8°C	Hardening of flesh tissues, flesh and pericarp browning, gel formation in pulp, sunken and watery lesions on skin	Salvador et al.^[Citation50]
Pineapple	Ananas comosus L.	≤12°C	Brown lesions at the base of fruitlet, softening of core and browning of internal core around vascular strands	Nilprapruck et al.^[Citation51]
Pitaya	Hylocereus undatus Haw.	≤13°C	Darkening of skin, sunken spots, nonuniform ripening, water-soaked lesions on peel, off flavour and fruit rot	Freitas and Mitcham^[Citation52]
Plum	Prunus salicina L.	≤8°C	Loss of flavour, less juice content with leathery texture of flesh, black pit cavity, flesh browning	Xu et al.^[Citation11]
Pomegranate	Punica granatum L.	≤5°C	Brown discolouration of the skin, surface pitting, and increased susceptibility to decay, pale arils, and brown discolouration of the locular septa	Jannatizadeh^[Citation53]
Sapota	Manilkara zapota L. (P. Royen)	<14°C	Dark-brown spots and pitting of the skin	Mirshekari et al.^[Citation54]
Vegetables
Asparagus	Asparagus officinalis L.	≤2°C	Limp tips, greyish green and dull colour, hardening of sticks, flaccid sticks, lesions, watery sunken spots	Perkins-Veazie et al.^[Citation55]
Aubergine	Solanum melongena L.	≤12°C	Pitted peel, calyx and fruit decay, off flavour, blackening of seeds, browning of pulp, weight loss	Song et al.^[Citation56]
Bamboo shoot	Phyllostachys praecox f. prevernalis	≤5°C	Water soaking, internal browning, lignification	Liu et al.^[Citation57]
Bell pepper	Capsicum annuum L.	≤7°C	Calyx and seed browning, watery lesions, scaled skin, weight loss	Kong et al.^[Citation18]
Bitter melon	Momordica charantia L.	≤10–12.5°C	Fruit decay, browning of pulp, russet formation, pitted scars, water-soaked lesions	Lin et al.^[Citation19]
Broccoli	Brassica oleracea L. var. Italica	≤2°C	Moisture loss, reduced weight, softening, decay	Raseetha and Nadirah^[Citation58]
Celery	Apium graveolens L.	≤1°C	Browning of leaf edges, midrib discolouration, striped stalk	Xu et al.^[Citation59]
Chillies	Capsicum annuum L.	≤8°C	Softening, decay, browning of seeds and cavity, hardening of stalk tips, pitting and leathery peel, weight loss	Sullivan and Bramlage^[Citation60]
Cucumber	Cucumis sativus L.	≤10°C	Watery patches on peel, surface pitting, surface depressions	Madebo et al.^[Citation61]
Ginger	Zingiber officinale Roscoe	≤12°C	Shrivelling of rhizome, browning of flesh, postharvest decay, sunken lesions on peel	Kaushal et al.^[Citation62]
Melon	Cucumis melo L.	≤10°C	Poor ripening, pitting, pale red colour formation, dark scalding, brown spots	Wang et al.^[Citation63]
Okra	Abelmoschus esculentus L.	≤7°C	Decay, sunken and dry peel, discolouration, water-soaked areas, translucency	Phornvillay et al.^[Citation64]
Potato	Solanum tuberosum L.	≤2°C	Mahogany browning, sweetening, shrivelling of peel	Lukatkin et al.^[Citation65]
Squash (Zucchini)	Cucurbita pepo L.	≤10°C	Softening, sunken lesions, pitting, poor colour development	Zuo et al.^[Citation66]
Spinach	Spinacia oleracea L.	≤4°C	Loss of flavour, wilting of leaves, surface pitting, browning of leaf margins at initial stage	Karim and Yusof^[Citation67]
Sweet potato	Ipomoea batatas (L.) Lam	≤10°C	Internal tissues darkening, water lesions, surface pitting, surface depressions, internal browning	Pan et al.^[Citation68]
Tomato	Solanum lycopersicum L.	≤5–12°C	Poor aroma, flavour, texture, softening, yellowing of fruit, uneven ripening	Azadshahraki et al.^[Citation69]

Figure 1. Possible mechanism of melatonin-mediated chilling tolerance in the fruit and vegetables. .

Table 2. Effects of postharvest application of melatonin, storage condition and duration on CI and quality parameters in different fruits and vegetables.

Name of fruit	Cultivar	Melatonin concentration*	Storage condition and duration	Reduction in CI index (folds)	Quality Inference in melatonin treatment	Reference
Apricot	‘Colorado’ and ‘Mikado’	0.1 mmol L^−1 solution spray	Cold storage (1ºC) for 28 d, 1 d shelf at 20°C	‘Colorado’ 1.28 ‘Mikado’ 1.73	↑ a*, b*, L*, fruit firmness, SSC, TA, phenolics	Medina-Santamarina et al.^[Citation79]
	‘Yuxuan 5’	0.1 mmol L^−1 dip for 100 min	Cold storage (4ºC) for 30 d	2.25	↓ electrolyte leakage, MDA	Dong et al.^[Citation80]
Banana	‘Huang Di’	200 µmol L^−1 dip for 2 min	Cold storage (7ºC), 85% RH, 9 d	1.33	↑ TA, L*, phenolics	Wang et al.^[Citation81]
	‘Huang Di’	200 µmol L^−1 dip for 2 min	Cold storage (7ºC), 85% RH, 9 d	1.33	↑ L*, C*, flavonoids, proline, antioxidants, UFA, phospholipids ↓ h°, electrolyte leakage, MDA, phenolics, H2O2, superoxide anion,	Wang et al.^[Citation82]
Cherimoya	‘Fino de Jete’	0.5 mmol L^−1 dip for 10 min	Cold storage (7ºC) for 28 d, 2 d shelf at 20°C	1.31	↑ L*, b*, peel chlorophyll, fruit firmness ↓ ion leakage, phenolics, TSS, TA, respiration, ethylene production	Medina-Santamarina et al.^[Citation27]
Citrus orange	‘Washington’	1000 µmol L^−1 dip for 20 min	Cold storage (4 ± 1°C), 95 ± 1% RH, 28 d	4.5	↑ h°, TA, ascorbic acid ↓ Weight loss, SSC, SSC/TA ratio	Aboryia et al.^[Citation47]
Guava		100 µmol L^−1 dip for 20 min	Cold storage (4°C), 42 d	1.2	↑ marketable fruit, firmness, L*, SSC, h°, TA, ascorbic acid, sucrose ↓ ion leakage, weight loss, respiration rate, reducing sugars	Chen et al.^[Citation83]
Kiwifruit	‘Hyayou’	0.1 mmol L^−1 dip 20 min	Cold storage (0 ± 0.5°C), 80% RH, 100 d	1.33	↑ ascorbic acid, glutathione, ↓ electrolyte leakage, MDA, H2O2, superoxide anion	Jiao et al.^[Citation36]
Litchi	‘Baitangying’	400 µmol L^−1 dip for 20 min	Cold storage (5°C), 15 d, shelf at 25°C, 20 h	1.48	↑ L*, b*, a*, anthocyanins	Liu et al.^[Citation39]
Mango	‘Chaunsa’, ‘Dashehari’, ‘Gulab Jamun’ and ‘Langra’	100 µmol L^−1 2 h dip	Cold storage (5 ± 1°C), 85% RH, 28 d	‘Langra’ 4.2, ‘Chaunsa’ 1.75 ‘Dashehari’ 1.7 ‘Gulab Jamun’ NS	↑ polyamines, GABA	Bhardwaj et al.^[Citation84]
	‘Dashehari’,	100 µmol L^−1 120 min dip	Cold storage (5 ± 1°C), 85% RH, 28 d	4.45	↑ fruit firmness, L*, C*, h°, pH, ascorbic acid, phenolics, flavonoids ↓ weight loss, SSC	Bhardwaj et al.^[Citation85]
	‘Chaunsa’, ‘Dashehari’, ‘Gulab Jamun’ and ‘Langra’	100 µmol L^−1 120 min dip	Cold storage (5 ± 1°C), 85–90% RH, 28 d	‘Langra’ 4.2-folds ‘Chaunsa’ 1.83 ‘Dashehari’ 1.68 than control. ‘Gulab Jamun’ NS	↑ phenolics, DPPH, FRAP, CUPRAC ↓ H2O2	Bhardwaj et al.^[Citation86]
	‘Chaunsa’, ‘Dashehari’, ‘Gulab Jamun’ and ‘Langra’	100 µmol L^−1 2 h dip	Cold storage (5 ± 1°C), 85% RH, 28 d	‘Langra’ 4.2-folds ‘Chaunsa’ 1.76 ‘Dashehari’ 1.68 ‘Gulab Jamun’ NS.	↑ fruit firmness, TA, ascorbic acid ↓ weight loss, pH, SSC, SSC/TA ratio	Bhardwaj et al.^[Citation87]
	‘Guifei’	0.5 mmol L^−1	Cold storage (4 ± 1°C) and 85 ± 5% RH, 40 d	1.4	↑ C* ↓ a*, MDA, electrolyte leakage	Xu et al.^[Citation88]
	‘Keitt’	0.1 mmol L^−1 dip for 30 min	Cold storage (5 ± 0.5°C), 85–95% RH, 21 d, shelf for 4 d at 25°C	1.24	↑ fruit firmness, TA, proline ↓ TSS, respiration rate	Kebbeh et al.^[Citation43]
Nectarine	‘Fantasia’	1000 µmol L^−1 dip for 30 min	Cold storage (0–1ºC), 85–90% RH, 40 d	3.67	↑ fruit firmness, ascorbic acid, phenolics, flavonoids ↓ weight loss, respiration rate, SSC, TA	Bal^[Citation89]
Peach	‘Chuanzhongdao’	0.1 mmol L^−1 immersion for 10 min	Cold storage (1ºC), 85–90% RH, 28 d	CI index 2.62 CI incidence 1.68	↑ fruit firmness, phenolics, linoleic acid, linolenic acid ↓ MDA, palmitic acid, stearic acid, oleic acid	Gao et al.^[Citation49]
	‘Hujing’	100 µmol L^−1 dip for 120 min	Cold storage (4ºC), 80% RH, 28 d	4.04	↑ ascorbic acid ↓ MDA, superoxide anion, H2O2, glutathione	Cao et al.^[Citation90]
	‘Hujing’	100 µmol L^−1 soaking for 2 h	Cold storage (4ºC) for 28 d	3.8	↑ fruit firmness, juice content, SSC, L*, C*, h°, GABA, proline	Cao et al.^[Citation91]
Pineapple	‘Hybrid PRI 73–050’	0.1 mmol L^−1 10 min dip	Cold storage (9ºC) for 21 d, shelf at 22°C, 4 d	6.25	↑ flesh firmness, a*, translucency ↓ respiration rate, weight loss, h°, L*, SSC, TA	Guillén et al.^[Citation92]
Plum	‘Friar’	1 mmol L^−1 15 min dip	Cold storage (0ºC), 42 d, shelf at 23ºC, 3 d	1.19	↑ fruit firmness, SSC, carotenoids ↓ ethylene production, phenolics, anthocyanins	Xu et al.^[Citation11]
	‘Queen Rose’	0.1 mmol L^−1 immersion for 10 min	Cold storage (4ºC), 25 d	2.21	↑ conjugated polyamines ↓ MDA, free polyamines	Du et al.^[Citation10]
Pomegranate	‘Malas Saveh’	100 µmol L^−1 dip for 15 min	Cold storage (4°C), 120 d	1.56	↑ DPPH radical scavenging, phenolics, ↓ ethylene production, electrolyte leakage, decay index,	Molla et al.^[Citation93]
Sapota	‘Oval’	90 µmol L^−1 dip for 5 min	Cold storage (8ºC), 30 d, shelf at 25ºC, 1 d	1.5	↑ proline, melatonin content ↓ electrolyte leakage, H2O2, superoxide anion	Mirshekari et al.^[Citation54]
Bell pepper	‘Jinli’	100 µmol L^−1 immersion for 30 min	Cold storage (4 ± 0.5°C) for 20 d	CI incidence 1.65 CI index 1.32	↑ proline, linoleic acid, linolenic acid ↓ relative conductivity, MDA, palmitic acid, stearic acid	Kong et al.^[Citation18]
Green Horn Pepper	‘Ciban’	100 µmol L^−1	Cold storage (4°C) for 25 d	CI rate 5 CI index 3.5	↑ firmness, ATP content, chlorophyll content, TSS, flavonoids, phenolics, ascorbic acid, DHA, GSH, GSSG ↓ weight loss, H2O2, MDA superoxide anion	Wang et al.^[Citation94]
Bitter melon	‘Green Champion’	100 µmol L^−1 10 min dip	Cold storage (4 ± 1°C) for 20 d, shelf at ambient storage (25°C) for 3 d	1.5	↑ firmness, ascorbic acid, TSS, phenolics, flavone ↓ weight loss, ethanol, ion leakage, MDA, SSC, SPC	Lin et al.^[Citation19]
Cucumber		100 µmol L^−1 immersion for 15 min	Cold storage (4 ± 1°C), 90–95% RH for 15 d	1.72	↑ firmness, GABA, Put, Spm, Spd, proline ↓ ion leakage	Madebo et al.^[Citation61]
Egg plant	‘Nongda 604’	100 µmol L^−1 dip for 10 min	Cold storage (5°C), 80% RH for 30 d	CI incidence 1.31 CI index 1.52	↑ L*, endo melatonin ↓ weight loss, H2O2, MDA, ion leakage	Song et al.^[Citation56]
Tomato	‘Izmir’	100 µmol L^−1 dip for 5 min	Cold storage (4 ± 0.5°C), 85–90% RH for 28 d	1.46	↑ NO content, Put, Spm, Spd, proline	Aghdam et al.^[Citation95]
	‘Izmir’	100 µmol L^−1 immersion for 5 min	Cold storage (4 ± 0.5°C) 85–90% RH for 28 d, shelf at ambient storage (25°C) for 3 d	2.4	↑ linoleic acid, linolenic acid, ATP, ADP, AMP ↓ palmitic acid, stearic acid,	Jannatizadeh et al.^[Citation96]
	‘Banemi’	100 µmol L^−1 dip for 5 min	Cold storage (5°C) for 28 d, shelf at ambient storage (20°C) for 1 and 3 d	2.18	↑ ripening uniformity, lycopene, β-carotene, proline, ↓ ion leakage, MDA, superoxide anion, H2O2	Azadshahraki et al.^[Citation69]
Spaghetti squash	‘Medullosa Alef’	0.2 mmol L^−1	Cold storage (4°C), 65–70% RH, 60 d	1.5	↑ L*, a*, b*, ascorbic acid, GSH ↓ chilling injury, respiration rate, SSC, H2O2 content	Luo et al.^[Citation97]

ADP = adenosine diphosphate, AMP = adenosine monophosphate, ATP = adenosine triphosphate, CI = chilling injury, CUPRAC = cupric reducing antioxidant power, DHA = dehydroascorbate, DPPH = 2,2-diphenyl-1-picrylhydrazyl, FRAP = ferric reducing antioxidant power, GABA = γ-aminobutyric acid, GSH = reduced glutathione, GSSG = oxidized glutathione, h° = hue angle, H₂O₂ = hydrogen peroxide, MDA = malondialdehyde, NO = nitric oxide, Put = putrescine, RH = relative humidity, SPC = soluble protein contents, Spd = spermidine, Spm = spermine, SSC = soluble sugar content, TA = titratable acidity, TSS = total soluble solids, UFA = unsaturated fatty acid, ↑ = increased, ↓ = decreased.

* Optimum concentrations only.

Figure 2. Summary of implications indicating the role of exogenous application of MT on chilling injury, electrolyte leakage, fruit firmness, weight loss, SSC and TA in different fruits and vegetables. Change in all parameters across individual genotypes is given by the values in the ‘Ratio of Means’ column. Where, Cl = confidence level; ROM = ratio of means. .

Figure 3. Summary of implications indicating the role of exogenous application of MT on the inhibition of H₂O₂, MDA content, superoxide anion, lipoxygenase, phospholipase D and PPO activity in different fruits and vegetables. Change in all parameters across individual genotypes is given by the values in the ‘Ratio of Means’ column. Where, Cl = confidence level; ROM = ratio of means.

Figure 4. Summary of implications indicating the role of exogenous application of MT on phenolics, ascorbic acid, DPPH, PAL, CAT and SOD activity in different fruits and vegetables. Change in all parameters across individual genotypes is given by the values in the ‘Ratio of Means’ column. Where, Cl = confidence level; ROM = ratio of means.

Figure 5. Summary of implications indicating the role of MT treatment on putrescine, spermidine, spermine, GABA and proline content in different fruits and vegetables. Change in all parameters across individual genotypes is given by the values in the ‘Ratio of Means’ column. Where, Cl = confidence level; ROM = ratio of means.

Leisso, R. S.; Buchanan, D. A.; Lee, J.; Mattheis, J. P.; Sater, C.; Hanrahan, I.; Watkins, C. B.; Gapper, N.; Johnston, J. W.; Schaffer, R. J. Chilling-Related Cell Damage of Apple (Malus × domestica Borkh.) Fruit Cortical Tissue Impacts Antioxidant, Lipid and Phenolic Metabolism. Physiol. Planta. 2015, 153(2), 204–220. DOI: 10.1111/ppl.12244.

 PubMed Web of Science ®Google Scholar

Stanley, J.; Prakash, R.; Marshall, R.; Schröder, R. Effect of Harvest Maturity and Cold Storage on Correlations Between Fruit Properties During Ripening of Apricot (Prunus armeniaca). Postharvest. Biol. Technol. 2013, 82, 39–50. DOI: 10.1016/j.postharvbio.2013.02.020.

 Web of Science ®Google Scholar

Pesis, E.; Ackerman, M.; Ben-Arie, R.; Feygenberg, O.; Feng, X.; Apelbaum, A.; Goren, R.; Prusky, D. Ethylene Involvement in Chilling Injury Symptoms of Avocado During Cold Storage. Postharvest. Biol. Technol. 2002, 24(2), 171–181. DOI: 10.1016/S0925-5214(01)00134-X.

 Web of Science ®Google Scholar

Nguyen, T. B. T.; Ketsa, S.; Van Doorn, W. G. Effect of Modified Atmosphere Packaging on Chilling-Induced Peel Browning in Banana. Postharvest. Biol. Technol. 2004, 31(3), 313–317. DOI: 10.1016/j.postharvbio.2003.09.006.

 Web of Science ®Google Scholar

Molimau-Samasoni, S.; Vaavia, V.; Wills, R. B. Effect of Low Temperatures on the Storage Life of Two Samoan Breadfruit (Artocarpus altilis) Cultivars. J. Hortic. Postharvest Res. 2020, 3, 91–96. DOI: 10.22077/JHPR.2019.2912.1106.

 Google Scholar

Ali, Z. M.; Chin, L. H.; Marimuthu, M.; Lazan, H. Low Temperature Storage and Modified Atmosphere Packaging of Carambola Fruit and Their Effects on Ripening Related Texture Changes, Wall Modification and Chilling Injury Symptoms. Postharvest. Biol. Technol. 2004, 33(2), 181–192. DOI: 10.1016/j.postharvbio.2004.02.007.

 Web of Science ®Google Scholar

Medina-Santamarina, J.; Guillén, F.; Ilea, M. I. M.; Ruiz-Aracil, M. C.; Valero, D.; Castillo, S.; Serrano, M. Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit. Int. J. Mol. Sci. 2023, 24(4), 3787. DOI: 10.3390/ijms24043787.

 PubMed Web of Science ®Google Scholar

Fan, Z.; Lin, B.; Lin, H.; Lin, M.; Chen, J.; Lin, Y. γ-Aminobutyric Acid Treatment Reduces Chilling Injury and Improves Quality Maintenance of Cold-Stored Chinese Olive Fruit. Food Chem X. 2022, 13, 100208. DOI: 10.1016/j.fochx.2022.100208.

 PubMedGoogle Scholar

Wang, C. Y.; Wang, S. Y. Effect of Storage Temperatures on Fruit Quality of Various Cranberry Cultivars. Acta Hortic. 2009, 810(810), 853–862. DOI: 10.17660/ActaHortic.2009.810.114.

 Google Scholar

Prasanna, V. K.; Sudhakar, R. D.; Krishnamurthy, S. Effect of Storage Temperature on Ripening and Quality of Custard Apple (Annona squamosa L.) Fruits. J. Hortic. Sci. Biotechnol. 2000, 75(5), 546–550. DOI: 10.1080/14620316.2000.11511283.

 Web of Science ®Google Scholar

Tongdee, S. C.; Suwanagul, A.; Neamprem, S.; Bunruengsri, U. Effect of Surface Coatings on Weight Loss and Internal Atmosphere of Durian (Durio zibethinus Murray) Fruit. ASEAN Food J. 1990, 5, 103–107.

 Google Scholar

McCollum, T.; McDonald, R. Electrolyte Leakage, Respiration, and Ethylene Production as Indices of Chilling Injury in Grapefruit. HortScience. 1991, 26(9), 1191–1192. DOI: 10.21273/HORTSCI.26.9.1191.

 Web of Science ®Google Scholar

Alba-Jiménez, J.; Benito-Bautista, P.; Nava, G.; Rivera-Pastrana, D.; Vázquez-Barrios, M. E.; Mercado-Silva, E. Chilling Injury is Associated with Changes in Microsomal Membrane Lipids in Guava Fruit (Psidium guajava L.) and the Use of Controlled Atmospheres Reduce These Effects. Sci. Hortic. 2018, 240, 94–101. DOI: 10.1016/j.scienta.2018.05.026.

 Web of Science ®Google Scholar

Kaur, J.; Singh, Z.; Shah, H. M. S.; Mazhar, M. S.; Hasan, M. U.; Woodward, A. Insights into Phytonutrient Profile and Postharvest Quality Management of Jackfruit: A Review. Crit. Rev. Food Sci. Nutr. 2023, 1–27. DOI: 10.1080/10408398.2023.2174947.

 Web of Science ®Google Scholar

Zhang, J.; Wu, Z.; Ban, Z.; Li, L.; Chen, C.; Kowaleguet, M. G. G. M.; Chen, F.; Fei, L.; Wang, L. Exogenous Polyamines Alleviate Chilling Injury of Jujube Fruit (Zizyphus jujuba Mill). J. Food Proc. Pres. 2020, 44(10), e14746. DOI: 10.1111/jfpp.14746.

 Web of Science ®Google Scholar

Jiao, J.; Jin, M.; Liu, H.; Suo, J.; Yin, X.; Zhu, Q.; Rao, J. Application of Melatonin in Kiwifruit (Actinidia chinensis) Alleviated Chilling Injury During Cold Storage. Sci. Hortic. 2022, 296, 110876. DOI: 10.1016/j.scienta.2022.110876.

 Web of Science ®Google Scholar

Obenland, D.; Margosan, D.; Houck, L.; Aung, L. Essential Oils and Chilling Injury in Lemon. HortScience. 1997, 32(1), 108–111. DOI: 10.21273/HORTSCI.32.1.108.

 Web of Science ®Google Scholar

Khan, A. S.; Singh, Z. Harvesting and postharvest management. In The Lime Botany: Production and Uses; Khan, Mumtaz M., Al-Yahyal, R., Al-Said, F. Eds. CAB International: Wallingford, UK, 2017; pp. 186–205.

 Google Scholar

Liu, G.; Zhang, Y.; Yun, Z.; Hu, M.; Liu, J.; Jiang, Y.; Zhang, Z. Melatonin Enhances Cold Tolerance by Regulating Energy and Proline Metabolism in Litchi Fruit. Foods. 2020, 9(4), 454. DOI: 10.3390/foods9040454.

 PubMed Web of Science ®Google Scholar

Jaitrong, S.; Rattanapanone, N.; Manthey, J. A. Analysis of the Phenolic Compounds in Longan (Dimocarpus longan Lour.) Peel. Acta Hortic. 2006, 119, 371–375. DOI: 10.17660/ActaHortic.2005.682.208.

 Google Scholar

Shah, H. M. S.; Khan, A. S.; Singh, Z.; Ayyub, S. Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.). Foods. 2023, 12(6), 1329. DOI: 10.3390/foods12061329.

 PubMed Web of Science ®Google Scholar

Ghasemnezhad, M.; Marsh, K.; Shilton, R.; Babalar, M.; Woolf, A. Effect of Hot Water Treatments on Chilling Injury and Heat Damage in ‘Satsuma’ Mandarins: Antioxidant Enzymes and Vacuolar ATPase, and Pyrophosphatase. Postharvest. Biol. Technol. 2008, 48(3), 364–371. DOI: 10.1016/j.postharvbio.2007.09.014.

 Web of Science ®Google Scholar

Kebbeh, M.; Dong, J.; Chen, H.; Shen, S.; Yan, L.; Zheng, X. Melatonin Treatment Alleviates Chilling Injury in Mango Fruit ‘Keitt’ by Modulating Proline Metabolism Under Chilling Stress. J. Integ. Agric. 2023, 22(3), 935–944. DOI: 10.1016/j.jia.2023.02.008.

 Web of Science ®Google Scholar

Kondo, S.; Jitratham, A.; Kittikorn, M.; Kanlayanarat, S. Relationships Between Jasmonates and Chilling Injury in Mangosteens are Affected by Spermine. HortScience. 2004, 39(6), 1346–1348. DOI: 10.21273/HORTSCI.39.6.1346.

 Web of Science ®Google Scholar

Yang, C.; Han, B.; Zheng, Y.; Liu, L.; Li, C.; Sheng, S.; Zhang, J.; Wang, J.; Wu, F. The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan- g -Caffeic Acid during Cold Storage. J. Food Sci. 2016, 81(4), C881–888. DOI: 10.1111/1750-3841.13262.

 PubMed Web of Science ®Google Scholar

Nanos, G.; Kiritsakis, A.; Sfakiotakis, E. Preprocessing Storage Conditions for Green ‘Conservolea’ and ‘Chondrolia’ Table Olives. Postharvest. Biol. Technol. 2002, 25(1), 109–115. DOI: 10.1016/S0925-5214(01)00164-8.

 Web of Science ®Google Scholar

Aboryia, M.; Loay, A.; Omar, A. S. Reduction of Chilling Injury of ‘Washington’ Navel Orange Fruits by Melatonin Treatments During Cold Storage. Folia Hortic. 2021, 33(2), 343–353. DOI: 10.2478/fhort-2021-0026.

 Web of Science ®Google Scholar

Pan, Y. G.; Yuan, M. Q.; Zhang, W. M.; Zhang, Z. K. Effect of Low Temperatures on Chilling Injury in Relation to Energy Status in Papaya Fruit During Storage. Postharvest. Biol. Technol. 2017, 125, 181–187. DOI: 10.1016/j.postharvbio.2016.11.016.

 Web of Science ®Google Scholar

Gao, H.; Lu, Z.; Yang, Y.; Wang, D.; Yang, T.; Cao, M.; Cao, W. Melatonin Treatment Reduces Chilling Injury in Peach Fruit Through Its Regulation of Membrane Fatty Acid Contents and Phenolic Metabolism. Food Chem. 2018, 245, 659–666. DOI: 10.1016/j.foodchem.2017.10.008.

 PubMed Web of Science ®Google Scholar

Salvador, A.; Arnal, L. A.; Monterde, A.; Cuquerella, J. N. Reduction of Chilling Injury Symptoms in Persimmon Fruit Cv. ‘Rojo Brillante’ by 1-MCP. Postharvest. Biol. Technol. 2004, 33(3), 285–291. DOI: 10.1016/j.postharvbio.2004.03.005.

 Web of Science ®Google Scholar

Nilprapruck, P.; Pradisthakarn, N.; Authanithee, F.; Keebjan, P. Effect of Exogenous Methyl Jasmonate on Chilling Injury and Quality of Pineapple (Ananas comosus L.) Cv. Pattavia. Sci. Eng. Health Stud. 2008, 33–42. DOI: 10.14456/sustj.2008.9.

 Google Scholar

Freitas, S. T. D.; Mitcham, E. J. Quality of Pitaya Fruit (Hylocereus undatus) as Influenced by Storage Temperature and Packaging. Sci. Agric. 2013, 70(4), 257–262. DOI: 10.1590/S0103-90162013000400006.

 Web of Science ®Google Scholar

Xu, R.; Wang, L.; Li, K.; Cao, J.; Zhao, Z. Integrative Transcriptomic and Metabolomic Alterations Unravel the Effect of Melatonin on Mitigating Postharvest Chilling Injury Upon Plum (Cv. Friar) Fruit. Postharvest. Biol. Technol. 2022, 186, 111819. DOI: 10.1016/j.postharvbio.2021.111819.

 Web of Science ®Google Scholar

Jannatizadeh, A. Exogenous Melatonin Applying Confers Chilling Tolerance in Pomegranate Fruit During Cold Storage. Sci. Hortic. 2019, 246, 544–549. DOI: 10.1016/j.scienta.2018.11.027.

 Web of Science ®Google Scholar

Mirshekari, A.; Madani, B.; Yahia, E. M.; Golding, J. B.; Vand, S. H. Postharvest Melatonin Treatment Reduces Chilling Injury in Sapota Fruit. J. Sci. Food Agric. 2020, 100(5), 1897–1903. DOI: 10.1002/jsfa.10198.

 PubMed Web of Science ®Google Scholar

Perkins-Veazie, P.; Collins, J.; McCollum, T.; Motes, J. Comparison of Asparagus Cultivars During Storage. HortTechnol. 1993, 3(3), 330–331. DOI: 10.21273/HORTTECH.3.3.330.

 Google Scholar

Song, L.; Zhang, W.; Li, Q.; Jiang, Z.; Wang, Y.; Xuan, S.; Zhao, J.; Luo, S.; Shen, S.; Chen, X. Melatonin Alleviates Chilling Injury and Maintains Postharvest Quality by Enhancing Antioxidant Capacity and Inhibiting Cell Wall Degradation in Cold-Stored Eggplant Fruit. Postharvest. Biol. Technol. 2022, 194, 112092. DOI: 10.1016/j.postharvbio.2022.112092.

 Web of Science ®Google Scholar

Liu, Z.; Li, L.; Luo, Z.; Zeng, F.; Jiang, L.; Tang, K. Effect of Brassinolide on Energy Status and Proline Metabolism in Postharvest Bamboo Shoot During Chilling Stress. Postharvest. Biol. Technol. 2016, 111, 240–246. DOI: 10.1016/j.postharvbio.2015.09.016.

 Web of Science ®Google Scholar

Kong, X.; Ge, W.; Wei, B.; Zhou, Q.; Zhou, X.; Zhao, Y.; Ji, S. Melatonin Ameliorates Chilling Injury in Green Bell Peppers During Storage by Regulating Membrane Lipid Metabolism and Antioxidant Capacity. Postharvest. Biol. Technol. 2020, 170, 111315. DOI: 10.1016/j.postharvbio.2020.111315.

 Web of Science ®Google Scholar

Lin, X.; Wang, L.; Hou, Y.; Zheng, Y.; Jin, P. A Combination of Melatonin and Ethanol Treatment Improves Postharvest Quality in Bitter Melon Fruit. Foods. 2020, 9(10), 1376. DOI: 10.3390/foods9101376.

 PubMed Web of Science ®Google Scholar

Raseetha, S.; Nadirah, S. Effect of Different Packaging Materials on Quality of Fresh-Cut Broccoli and Cauliflower at Chilled Temperature. Int. Food Res. J. 2018, 25(4), 1559–1565.

 Web of Science ®Google Scholar

Xu, C. C.; Liu, D. K.; Guo, C. X.; Wu, Y. Q. Effect of Cooling Rate and Super-Chilling Temperature on Ice Crystal Characteristic, Cell Structure, and Physicochemical Quality of Super-Chilled Fresh-Cut Celery. Int. J. Refrig. 2020, 113, 249–255. DOI: 10.1016/j.ijrefrig.2020.01.024.

 Google Scholar

Sullivan, K. M.; Bramlage, W. J. Chilling Injury of Chile Peppers (Capsicum annuum L.). HortScience. 2000, 35(5), 829. DOI: 10.21273/HORTSCI.35.5.829B.

 Google Scholar

Madebo, M. P.; Luo, S.; Li, W.; Zheng, Y.; Peng, J. Melatonin Treatment Induces Chilling Tolerance by Regulating the Contents of Polyamine, γ-Aminobutyric Acid, and Proline in Cucumber Fruit. J. Integ. Agric. 2021, 20(11), 3060–3074. DOI: 10.1016/S2095-3119(20)63485-2.

 Web of Science ®Google Scholar

Kaushal, M.; Gupta, A.; Vaidya, D.; Gupta, M. Postharvest Management and Value Addition of Ginger (Zingiber officinale Roscoe): A Review. Int. J. Environ. Agric. Biotech. 2017, 2(1), 397–412. DOI: 10.22161/ijeab/2.1.50.

 Google Scholar

Wang, J.; Mao, L.; Li, X.; Lv, Z.; Liu, C.; Huang, Y.; Li, D. Oxalic Acid Pretreatment Reduces Chilling Injury in Hami Melons (Cucumis melo Var. Reticulatus Naud.) by Regulating Enzymes Involved in Antioxidative Pathways. Sci. Hortic. 2018, 241, 201–208. DOI: 10.1016/j.scienta.2018.06.084.

 Web of Science ®Google Scholar

Phornvillay, S.; Pongprasert, N.; Aree, W. C.; Uthairatanakij, A.; Srilaong, V. Exogenous Putrescine Treatment Delays Chilling Injury in Okra Pod (Abelmoschus esculentus) Stored at Low Storage Temperature. Sci. Hortic. 2019, 256, 108550. DOI: 10.1016/j.scienta.2019.108550.

 Web of Science ®Google Scholar

Lukatkin, A. S.; Brazaityte, A.; Bobinas, C.; Duchovskis, P. Chilling Injury in Chilling-Sensitive Plants: A Review. Agric. 2012, 99, 111–124.

 Google Scholar

Zuo, X.; Cao, S.; Zhang, M.; Cheng, Z.; Cao, T.; Jin, P.; Zheng, Y. High Relative Humidity (HRH) Storage Alleviates Chilling Injury of Zucchini Fruit by Promoting the Accumulation of Proline and ABA. Postharvest. Biol. Technol. 2021, 171, 111344. DOI: 10.1016/j.postharvbio.2020.111344.

 Web of Science ®Google Scholar

Karim, N. U.; Yusof, N. L. Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves. Appl. Sci. 2021, 11(21), 10410. DOI: 10.3390/app112110410.

 Google Scholar

Pan, Y.; Chen, L.; Chen, X.; Jia, X.; Zhang, J.; Ban, Z.; Li, X. Postharvest Intermittent Heat Treatment Alleviates Chilling Injury in Cold‐stored Sweet Potato Roots Through the Antioxidant Metabolism Regulation. J. Food Proc. Pres. 2019, 43(12), e14274. DOI: 10.1111/jfpp.14274.

 Web of Science ®Google Scholar

Azadshahraki, F.; Jamshidi, B.; Mohebbi, S. Postharvest Melatonin Treatment Reduces Chilling Injury and Enhances Antioxidant Capacity of Tomato Fruit During Cold Storage. Adv. Hortic. Sci. 2018, 32, 299–310. DOI: 10.13128/ahs-22260.

 Google Scholar

Medina-Santamarina, J.; Zapata, P. J.; Valverde, J. M.; Valero, D.; Serrano, M.; Guillén, F. Melatonin Treatment of Apricot Trees Leads to Maintenance of Fruit Quality Attributes During Storage at Chilling and Non-Chilling Temperatures. Agron. 2021, 11(5), 917. DOI: 10.3390/agronomy11050917.

 Google Scholar

Dong, Q.; Liu, H.; Kurtenbach, R. Polyamines in Plasma Membrane Function in Melatonin-Mediated Tolerance of Apricot Fruit to Chilling Stress. Czech J. Food Sci. 2022, 40(4), 313–322. DOI: 10.17221/74/2022-CJFS.

 Web of Science ®Google Scholar

Wang, Z.; Pu, H.; Shan, S.; Zhang, P.; Li, J.; Song, H.; Xu, X. Melatonin Enhanced Chilling Tolerance and Alleviated Peel Browning of Banana Fruit Under Low Temperature Storage. Postharvest. Biol. Technol. 2021, 179, 111571. DOI: 10.1016/j.postharvbio.2021.111571.

 Web of Science ®Google Scholar

Wang, Z.; Zhang, L.; Duan, W.; Li, W.; Wang, Q.; Li, J.; Song, H.; Xu, X. Melatonin Maintained Higher Contents of Unsaturated Fatty Acid and Cell Membrane Structure Integrity in Banana Peel and Alleviated Postharvest Chilling Injury. Food Chem. 2022, 397, 133836. DOI: 10.1016/j.foodchem.2022.133836.

 PubMed Web of Science ®Google Scholar

Chen, H.; Lin, H.; Jiang, X.; Lin, M.; Fan, Z. Amelioration of Chilling Injury and Enhancement of Quality Maintenance in Cold-Stored Guava Fruit by Melatonin Treatment. Food Chem X. 2022, 14, 100297. DOI: 10.1016/j.fochx.2022.100297.

 PubMedGoogle Scholar

Bhardwaj, R.; Pareek, S.; Mani, S.; Domínguez-Avila, J. A.; González-Aguilar, G. A.; Aguayo, E. A Melatonin Treatment Delays Postharvest Senescence, Maintains Quality, Reduces Chilling Injury, and Regulates Antioxidant Metabolism in Mango Fruit. J. Food Qual. 2022, 2022, 2022. DOI: 10.1155/2022/2379556.

 Web of Science ®Google Scholar

Bhardwaj, R.; Pareek, S.; Saravanan, C.; Yahia, E. M. Contribution of Pre-Storage Melatonin Application to Chilling Tolerance of Some Mango Fruit Cultivars and Relationship with Polyamines Metabolism and γ-Aminobutyric Acid Shunt Pathway. Environ. Exp. Bot. 2022, 194, 104691. DOI: 10.1016/j.envexpbot.2021.104691.

 Web of Science ®Google Scholar

Bhardwaj, R.; Pareek, S.; Domínguez-Avila, J. A.; Gonzalez-Aguilar, G. A.; Valero, D.; Serrano, M. An Exogenous Pre-Storage Melatonin Alleviates Chilling Injury in Some Sango Fruit Cultivars, by Acting on the Enzymatic and Non-Enzymatic Antioxidant System. Antioxidants. 2022, 11(2), 384. DOI: 10.3390/antiox11020384.

 Web of Science ®Google Scholar

Bhardwaj, R.; Pareek, S.; González-Aguilar, G. A.; Domínguez-Avila, J. A. Changes in the Activity of Proline-Metabolising Enzymes is Associated with Increased Cultivar-Dependent Chilling Tolerance in Mangos, in Response to Pre-Storage Melatonin Application. Postharvest. Biol. Technol. 2021, 182, 111702. DOI: 10.1016/j.postharvbio.2021.111702.

 Web of Science ®Google Scholar

Xu, P.; Huber, D. J.; Gong, D.; Yun, Z.; Pan, Y.; Jiang, Y.; Zhang, Z. Amelioration of Chilling Injury in ‘Guifei’ Mango Fruit by Melatonin is Associated with Regulation of Lipid Metabolic Enzymes and Remodeling of Lipidome. Postharvest. Biol. Technol. 2023, 198, 112233. DOI: 10.1016/j.postharvbio.2022.112233.

 Web of Science ®Google Scholar

Bal, E. Effect of Melatonin Treatments on Biochemical Quality and Postharvest Life of Nectarines. J. Food Meas. Charact. 2021, 15(1), 288–295. DOI: 10.1007/s11694-020-00636-5.

 Web of Science ®Google Scholar

Cao, S.; Shao, J.; Shi, L.; Xu, L.; Shen, Z.; Chen, W.; Yang, Z. Melatonin Increases Chilling Tolerance in Postharvest Peach Fruit by Alleviating Oxidative Damage. Sci. Rep. 2018, 8(1), 1–11. DOI: 10.1038/s41598-018-19363-5.

 PubMedGoogle Scholar

Cao, S.; Song, C.; Shao, J.; Bian, K.; Chen, W.; Yang, Z. Exogenous Melatonin Treatment Increases Chilling Tolerance and Induces Defense Response in Harvested Peach Fruit During Cold Storage. J. Agric. Food. Chem. 2016, 64(25), 5215–5222. DOI: 10.1021/acs.jafc.6b01118.

 PubMed Web of Science ®Google Scholar

Guillén, F.; Medina-Santamarina, J.; García-Pastor, M. E.; Chen, N. J.; Uruu, G.; Paull, R. E. Postharvest Melatonin Treatment Delays Senescence and Increases Chilling Tolerance in Pineapple. LWT. 2022, 169, 113989. DOI: 10.1016/j.lwt.2022.113989.

 Web of Science ®Google Scholar

Du, H.; Liu, G.; Hua, C.; Liu, D.; He, Y.; Liu, H.; Kurtenbach, R.; Ren, D. Exogenous Melatonin Alleviated Chilling Injury in Harvested Plum Fruit via Affecting the Levels of Polyamines Conjugated to Plasma Membrane. Postharvest. Biol. Technol. 2021, 179, 111585. DOI: 10.1016/j.postharvbio.2021.111585.

 Web of Science ®Google Scholar

Molla, S. M. H.; Rastegar, S.; Omran, V. G.; Khademi, O. Ameliorative Effect of Melatonin Against Storage Chilling Injury in Pomegranate Husk and Arils Through Promoting the Antioxidant System. Sci. Hortic. 2022, 295, 110889. DOI: 10.1016/j.scienta.2022.110889.

 Web of Science ®Google Scholar

Wang, L.; Shen, X.; Chen, X.; Ouyang, Q.; Tan, X.; Tao, N. Exogenous Application of Melatonin to Green Horn Pepper Fruit Reduces Chilling Injury During Postharvest Cold Storage by Regulating Enzymatic Activities in the Antioxidant System. Plants. 2022, 11(18), 2367. DOI: 10.3390/plants11182367.

 Google Scholar

Aghdam, M. S.; Luo, Z.; Jannatizadeh, A.; Sheikh-Assadi, M.; Sharafi, Y.; Farmani, B.; Fard, J. R.; Razavi, F. Employing Exogenous Melatonin Applying Confers Chilling Tolerance in Tomato Fruits by Upregulating ZAT2/6/12 Giving Rise to Promoting Endogenous Polyamines, Proline, and Nitric Oxide Accumulation by Triggering Arginine Pathway Activity. Food Chem. 2019, 275, 549–556. DOI: 10.1016/j.foodchem.2018.09.157.

 PubMed Web of Science ®Google Scholar

Jannatizadeh, A.; Aghdam, M. S.; Luo, Z.; Razavi, F. Impact of Exogenous Melatonin Application on Chilling Injury in Tomato Fruits During Cold Storage. Food Bioproc. Technol. 2019, 12(5), 741–750. DOI: 10.1007/s11947-019-2247-1.

 Web of Science ®Google Scholar

Luo, Y.; Wang, R.; Lei, X.; Ren, Y.; Yuan, C. Melatonin Treatment Delays Senescence and Alleviates Chilling Injury in Spaghetti Squash During Low-Temperature Storage. Sci. Hortic. 2023, 310, 111778. DOI: 10.1016/j.scienta.2022.111778.

 Web of Science ®Google Scholar