Carvacrol enhances antioxidant activity and slows down cell wall metabolism by maintaining the energy level of ‘Guifei’ mango
Xiaogang Wang, Donglan Luo, Xiaohong Kou, S. P. Ye, Jiangkuo Li, Liangjie Ba, Sen Cao
Abstract
Abstract BACKGROUND Postharvest mango fruit are highly susceptible to rapid ripening, softening and senescence, greatly limiting their distribution. In this study, we evaluated the potential effects of carvacrol (0.06 g L −1 ) on mango (25 ± 1 °C) and the mechanisms by which it regulates antioxidant activity, energy and cell wall metabolism. RESULTS The results showed that carvacrol treatment delayed the ‘Guifei’ mango color transformation (from green to yellow) and the decrease in firmness, titratable acidity, weight loss and soluble solids content, and suppressed the increase in relative conductivity, malondialdehyde content and reactive oxygen species (H 2 O 2 and O 2 ·– ) as well as enhancing antioxidant activity. In addition, carvacrol treatment increased ascorbic acid and reduced glutathione levels, ascorbate peroxidase, glutathione reductase, monodehydroascorbate reductase and dehydroascorbate reductase activities in mango. Meanwhile, energy level (adenosine triphosphate, adenosine diphosphate, adenosine monophosphate and energy charge) content and energy metabolizing enzyme activities (H + ‐ATPase, Ca 2+ ‐ATPase, succinate dehydrogenasepears and cytochrome C oxidase) were increased on carvacrol treatment, which resulted in the maintenance of higher energy levels. Finally, the application of carvacrol was effective in maintaining firmness and cell wall components by inhibiting the activities of polygalacturonase, cellulase, pectin methyl esterase and β ‐galactosidase. CONCLUSION The current study demonstrates that carvacrol effectively delays the ripening and softening of mangoes by modulating energy metabolism and cell wall dynamics through the attenuation of oxidative stress. © 2024 Society of Chemical Industry.