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<p>Fruit softening and senescence are key factors influencing postharvest fruit storage, as they reduce shelf life and decrease economic value. Brassinosteroids (BRs) play pivotal roles in maintaining fruit quality and reducing postharvest losses. This study investigated the effects of BR and its synthesis inhibitor (BRZ) on postharvest cherry fruitusing a 10-minutedipping treatment followed by air-drying. Results indicated a progressive decrease in sweet cherry firmness during storage. BR treatment effectively alleviated this softening process, while BRZ accelerated it. BR application also delayed the reduction in total soluble solids (TSS) content. Specifically, BR reduced water-soluble pectin (WSP) and ionically soluble pectin (ISP) levels, while inhibiting the activities of pectin- modifying enzymes including polygalacturonase (PG), pectin methylesterase (PME), and pectate lyase (PL). In contrast, BRZ treatment significantly increased both pectin content and enzyme activity. At the molecular level, BR suppressed the transcription of BES1 genes and downregulated the expression of pectin degradation-related enzymes. These results demonstrate that BR treatment effectively prolongs the postharvest storage period of cherry fruit, whereas BRZ accelerates fruit deterioration, providing new insights for postharvest management strategies.</p>

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The shelf life of sweet cherry fruit was prolonged under brassinolide treatment

  • 期刊论文

  • 发表日期：

    2025年5月31日

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  • Rongjun Pan,
  • Meiling Guo,
  • Tingting Guo,
  • Xinyu Wang,
  • Zhenjing Chu,
  • Jianzhao Li,
  • Jingjing Yang,
  • Meixia Liang

摘要

Fruit softening and senescence are key factors influencing postharvest fruit storage, as they reduce shelf life and decrease economic value. Brassinosteroids (BRs) play pivotal roles in maintaining fruit quality and reducing postharvest losses. This study investigated the effects of BR and its synthesis inhibitor (BRZ) on postharvest cherry fruitusing a 10-minutedipping treatment followed by air-drying. Results indicated a progressive decrease in sweet cherry firmness during storage. BR treatment effectively alleviated this softening process, while BRZ accelerated it. BR application also delayed the reduction in total soluble solids (TSS) content. Specifically, BR reduced water-soluble pectin (WSP) and ionically soluble pectin (ISP) levels, while inhibiting the activities of pectin- modifying enzymes including polygalacturonase (PG), pectin methylesterase (PME), and pectate lyase (PL). In contrast, BRZ treatment significantly increased both pectin content and enzyme activity. At the molecular level, BR suppressed the transcription of BES1 genes and downregulated the expression of pectin degradation-related enzymes. These results demonstrate that BR treatment effectively prolongs the postharvest storage period of cherry fruit, whereas BRZ accelerates fruit deterioration, providing new insights for postharvest management strategies.