Add time:08/08/2019         Source:sciencedirect.com

Peach fruit were dipped in five different concentration hypotaurine solutions (5, 25, 50, 75 and 100 mg L−1) for 30 min.75 mg L−1 hypotaurine was selected by measuring the mesocarp browning index. Hypotaurine treatment effectively reduced the mesocarp and internal browning as well as soluble solid content, enhanced titration acid content, restricted decrease of fruit firmness, and delayed the onset of the peak of respiration rate and ethylene production. Hypotaurine-treated fruits exhibited higher levels of antioxidase (peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT)) activity and their related genes expression, as well as non-enzymatic antioxidant capacity (the content of total phenols and vitamin C, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity), which might be beneficial in scavenging reactive oxygen species (ROS). In addition, hydrogen peroxide content and NADPH oxidase activity increased at early storage, and then decreased in hypotaurine-treated fruits. These results indicate that hypotaurine can delay ripening and senescence of peach fruit during storage by regulating its reactive oxygen species metabolism.

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