Effect of L-glutathione treatment on biochemical properties, antioxidant capacity and antioxidant enzymes activity in strawberry fruits during storage

Abstract

The potential of L-glutathione (GSH) (0, 4, 16, 32 and 64 mM) to improve the post-harvest quality and antioxidant capacity of strawberries was investigated during storage (0, 5, 10, and 15 days) in this study. Results showed that weight loss in fruits treated with 64 mM GSH was significantly lower than the control. GSH treatments resulted in higher levels of total phenol content and antioxidant capacity in treated fruits of strawberry. Based on the results, GSH 64 mM significantly increased the levels of total flavonoid, anthocyanin, ascorbic acid, total soluble protein, antioxidant enzymes such as catalase (CAT), superoxide dismutase (SOD), guaiacol peroxidase (POD), ascorbate peroxidase (APX) and Phenylalanine ammonia-lyase (PAL). In addition, GSH 64 mM decreased Malondialdehyde (MDA) levels and prevented cell membrane lipid peroxidation. In conclusion, the results of the present study showed that the use of GSH 64 mM may be a promising strategy to improve the marketability, quality and antioxidant capacity of strawberry fruits during storage.

Keywords

• Anthocyanin
• Antioxidant enzymes
• Glutathione
• Lipid peroxidation
• Shelf life
• Strawberry