Brassinolide Alleviates Chilling Injury of Sweet Cherry (<i>Prunus avium</i> L. cv. Tieton) during Cold Storage
Yixing Zhu,
Shuang Zhang,
Chenyu Niu,
Haobin Chen,
Fangyu Zhu,
Amr Farouk,
Jiancai Lu,
Cunkun Chen,
Zhaojun Ban,
Jun Huang
Affiliations
Yixing Zhu
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Shuang Zhang
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Chenyu Niu
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Haobin Chen
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Fangyu Zhu
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Amr Farouk
Flavor and Aroma Chemistry Department, National Research Centre, Cairo 12622, Egypt
Jiancai Lu
Chun’an County Qiandao Lake Tingyuan Family Farm, Hangzhou 311799, China
Cunkun Chen
Institute of Agricultural Products Preservation and Processing Technology, National Engineering Technology Research Center for Preservation of Agriculture Product, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China
Zhaojun Ban
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Jun Huang
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Brassinolide (BR) is a natural plant hormone that enhances stress resistance, preserving the freshness and quality of postharvest fruits. This study investigated the effects of exogenous BR on chilling injury, physiological characteristics, and antioxidant capacity in sweet cherries (Prunus avium L. cv. Tieton) during cold storage. Cherries were treated with distilled water (Control, CK), 2 μmol·L−1 BR (CL1), and 10 μmol·L−1 BR (CL2) for 30 min, then stored at 2 ± 1 °C for 28 d. Sampling occurred every 7 d to assess BR’s impact. BR treatment significantly reduced the chilling injury index (28 d values: CK 39.56%, CL1 14.22%, CL2 21.33%) and weight loss index (28 d values: CK 4.07%, CL1 1.00%, CL2 1.77%), and delayed the decline in fruit firmness and quality. Additionally, BR increased the sugar acid ratio, vitamin C, total phenolic, and flavonoid contents while reducing superoxide anion (O2−) and hydrogen peroxide (H2O2) accumulation. Notably, BR significantly lowered polyphenol oxidase (PPO) and peroxidase (POD) activities, with CL1 showing superior efficacy. The findings indicate that BR application can potentially reduce postharvest chilling injury in sweet cherries and maintain their quality after harvest, providing a theoretical basis for its application in sweet cherry storage and preservation.
