Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived...
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Autor*in:	Changan Zhu [verfasserIn] Shaofang Wu [verfasserIn] Ting Sun [verfasserIn] Zhiwen Zhou [verfasserIn] Zhangjian Hu [verfasserIn] Jingquan Yu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	rosmarinic acid fruit ripening tomato flavor quality ethylene antioxidant system

Übergeordnetes Werk:	In: Antioxidants - MDPI AG, 2013, 10(2021), 11, p 1821
Übergeordnetes Werk:	volume:10 ; year:2021 ; number:11, p 1821

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/antiox10111821

Katalog-ID:	DOAJ07488493X

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language	English
source	In Antioxidants 10(2021), 11, p 1821 volume:10 year:2021 number:11, p 1821
sourceStr	In Antioxidants 10(2021), 11, p 1821 volume:10 year:2021 number:11, p 1821
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	rosmarinic acid fruit ripening tomato flavor quality ethylene antioxidant system Therapeutics. Pharmacology
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container_title	Antioxidants
authorswithroles_txt_mv	Changan Zhu @@aut@@ Shaofang Wu @@aut@@ Ting Sun @@aut@@ Zhiwen Zhou @@aut@@ Zhangjian Hu @@aut@@ Jingquan Yu @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
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callnumber-first	R - Medicine
author	Changan Zhu
spellingShingle	Changan Zhu misc RM1-950 misc rosmarinic acid misc fruit ripening misc tomato misc flavor quality misc ethylene misc antioxidant system misc Therapeutics. Pharmacology Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
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topic_title	RM1-950 Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits rosmarinic acid fruit ripening tomato flavor quality ethylene antioxidant system
topic	misc RM1-950 misc rosmarinic acid misc fruit ripening misc tomato misc flavor quality misc ethylene misc antioxidant system misc Therapeutics. Pharmacology
topic_unstemmed	misc RM1-950 misc rosmarinic acid misc fruit ripening misc tomato misc flavor quality misc ethylene misc antioxidant system misc Therapeutics. Pharmacology
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title	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
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title_sort	rosmarinic acid delays tomato fruit ripening by regulating ripening-associated traits
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title_auth	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
abstract	Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.
abstractGer	Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.
abstract_unstemmed	Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.
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title_short	Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits
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