Roles of C-Repeat Binding Factors-Dependent Signaling Pathway in Jasmonates-Mediated Improvement of Chilling Tolerance of Postharvest Horticultural Commodities

Table 2

Summary of reports on prechilling jasmonates (JAs) treatment alleviating chilling injury (CI) of postharvest horticultural commodities. ABA, abscisic acid; ADC, arginine decarboxylase; ADP, adenosine diphosphate; AMP, adenosine monophosphate; AO, ascorbate oxidase; AOX, alternative oxidase; APX, ascorbate peroxidase; ARG, arginase; AsA, ascorbic acid; ATP, adenosine triphosphate; Ca⁺-ATPase, Ca²⁺-adenosine triphosphatase; CAT, catalase; CCO, cytochrome c oxidase; C₂H₄, ethylene; CO₂, carbon dioxide; DHA, dehydroascorbate; DHAR, dehydroascorbate reductase; GAD, glutamate decarboxylase; GR, glutathione reductase; GSH, reduced glutathione; GSH-POD, glutathione peroxidase; GSSG, oxidized glutathione; GST, glutathione-S-transferase; H⁺-ATPase, H⁺-adenosine triphosphatase; H₂O₂, hydrogen peroxide; HSC, heat shock cognate; HSP, heat shock protein; LOX, lipoxygenase; MDA, malondialdehyde; MDHAR, monodehydroascorbate reductase; , superoxide anion; OAT, ornithine aminotransferase; ODC, ornithine decarboxylase; PAL, phenylalanine ammonia-lyase; P5CS, pyrroline-5-carboxylate synthetase; PDH, proline dehydrogenase; PG, polygalacturonase; PME, pectin methyl esterase; POD, peroxidase; PPO, polyphenol oxidase; PR, pathogenesis-related-protein; SDH, succinic dehydrogenase; SOD, superoxide dismutase; TA, titratable acid; TSS, total soluble solid.

Species/cultivar	Treatment	Response
Avocado
Etinger [25]	Immersion in 0.01 mM MeJA solution for 30 s (immersion)	Reducing surface pitting and dark black stains in peel as well as discoloration in pulp
Fuerte [25]	Immersion in 0.0025 mM MeJA solution for 30 s	Reducing surface pitting and dark black stains in peel as well as discoloration in pulp
Hass [25]	Immersion in 0.0025 mM MeJA solution for 30 s	Reducing surface pitting and dark black stains in peel as well as discoloration in pulp
Banana
Carvendish [9]	Immersion in 0.1 mM MeJA solution for 30 min	Reducing pitting, brown patches, and electrolyte leakage; Increasing proline content and the values of lightness, chroma, and hue; Upregulating the expression of MaMYC2a, MaMYC2b, MaCBF1, MaCBF2, MaCOR1, MaKIN2, MaRD2, and MaRD5
Grande Naine [26]	Spray with 0.5 or 1 mM n-propyl dihydrojasmonate (PDJ) solution	Reducing skin necrosis, browning, and membrane permeability; Increasing C2H4 evolution, CO2 production, and endogenous ABA content
Grande Naine [27]	Spray with 1 mM PDJ solution	Reducing grayish peel browning and promoting fruit ripening; Increasing C2H4 evolution, while decreasing chlorophyll fluorescence; Upregulating the activities of SOD, CAT, and POD, while downregulating PPO activity
Namwa [28]	Immersion in 0.39 mM PDJ solution for 15 min	Reducing skin browning; Increasing the contents of total phenolics and AsA in skin; Upregulating SOD activity in skin
Bell pepper
Century [29]	Fumigation with 0.1 mM MeJA vapor for 24 h	Reducing surface pitting and blackened seeds; Enhancing the expression of AOXs (both 1.5 kb and 3.5 kb)
Maor [25]	Immersion in 0.025 mM MeJA solution 30 s	Reducing white surface pitting
Grapefruit
Marsh seedless [25]	Immersion in 0.01 mM MeJA solution for 30 s	Reducing rusty surface pitting
Marsh Seedless [30]	Immersion in 0.01 mM MeJA solution for 30 s	Reducing decay and rusty surface pitting
Guava fruit
Unknown [31]	Fumigation with 0.01 or 0.1 mM MeJA vapor for 8 h	Reducing necrosis, black spots, and electrolyte leakage; Increasing sugar content; Upregulating the activities of PAL and LOX
Loquat fruit
Fuyang [32]	Fumigation with 0.01 mM MeJA vapor for 24 h	Reducing the increase in firmness, loss of extractable juice, and internal browning; Increasing the contents of linoleic and linolenic acid as well as unsaturated/saturated fatty acid ratio, while decreasing production rate and the contents of H2O2, palmitic acid, stearic acid, and oleic acid; Upregulating the activities of SOD, CAT, and APX, while downregulating LOX activity
Fuyang [33]	Fumigation with 0.01 mM MeJA vapor for 24 h	Reducing the increase in firmness, internal browning, and loss of extractable juice; Increasing the contents of water- and CDTA-soluble pectins, while decreasing the contents of lignin, alcohol insoluble residues, hemicellulose, cellulose, and Na2CO3-soluble pectin; Upregulating PG activity, while downregulating the activities of PAL, POD, PPO, and PME
Jiefangzhong [34]	Fumigation with 0.01 mM MeJA vapor for 24 h	Reducing the increases in firmness, internal browning index, weight loss, decay, loss of extractable juice, and electrolyte leakage; Increasing the contents of TSS and TA
Jiefangzhong [35]	Fumigation with 0.01 mM MeJA vapor for 24 h	Reducing internal browning; Increasing the contents of AsA and GSH, while decreasing the contents of DHA and GSSG; Upregulating the activities of MDHAR, DHAR, GR, APX, GPX, and GST, while downregulating AO activity
Jiefangzhong [36]	Fumigation with 0.01 mM MeJA vapor for 24 h	Reducing the increase in firmness and loss of extractable juice; Increasing the contents of proline and γ-aminobutyric acid; Upregulating the activities of P5CS, OAT, and GAD, while downregulating PDH activity
Mango fruit
Choke anan [28]	Immersion in 0.39 mM PDJ solution for 15 min	Reduce skin browning; Increasing the contents of total phenolics and AsA in skin; Upregulating SOD activity in skin
Kent [37]	Fumigation with 0.01 or 0.1 mM MeJA vapor for 24 h	Reducing surface pitting and decay and improving ripeness and overall quality; Increasing the contents of sucrose, total sugar, malic acid, shikimic acid, and total organic acid
Kent and Tommy Atkins [38]	Immersion in 0.1 mM MeJA solution for 2 min	Reducing surface pitting, scalding and weight loss, and maintaining overall quality; Increasing TSS content
Nam Dok Mai number 4 [39]	Immersion in 0.1 or 1 mM MeJA solution for 10 min	Reducing skin browning and electrolyte leakage; Decreasing MDA content in skin and pulp
Tommy Atkins [40]	Fumigation with 0.1 mM MeJA vapor for 24 h	Reducing sheet pitting and electrolyte leakage; Increasing TSS content
Unknown [41]	Immersion in 0.39 mM PDJ solution for 15 min	Reducing skin browning
Okra pod
Unknown [42]	Fumigation with 0.1 or 1 mM MeJA vapor for 16 h	Reducing electrolyte leakage and water soaking; Decreasing MDA content
Papaya
Sunrise [43]	Fumigation with 0.01 or 0.1 mM MeJA vapor for 16 h	Reducing fungal decay, surface pitting, and loss of firmness; Increasing the contents of malic acid, citric acid, and quinic acid
Peach fruit
Baifeng [44]	Fumigation with 0.001 mM MeJA vapor for 12 h	Reducing internal browning, flesh mealiness, and loss of extractable juice; Increasing the contents of AsA, total phenolics, and TSS, while decreasing H2O2 content; Upregulating the activities of PAL, SOD, CAT, APX, PME, and PG, while downregulating the activities of PPO and POD
Baifeng [45]	Fumigation with 0.001 mM MeJA vapor for 24 h	Reducing internal browning and flesh mealiness; Increasing the contents of total acid, AsA, and total phenolics; Upregulating the activities of SOD, PAL, PME, and PG, while downregulating the activities of PPO and POD
Baifeng [46]	Fumigation with 0.001 mM MeJA vapor for 24 h	Reduce internal browning and electrolyte leakage; Increasing the contents of ATP, ADP, and energy charge, while decreasing the contents of AMP, MDA, , and H2O2; Upregulating the activities of H^+-ATPase, Ca^2+-ATPase, SDH, and CCO
Jiubao [47]	Fumigation with 0.1 mM MeJA vapor for 12 h	Reducing flesh browning, softening, and electrolyte leakage; Increasing TSS/TA ratio and the contents of Ca^2+-precipitates, ester, carboxyl group, and TSS, while decreasing the contents of total phenolics and carboxylate group in cell wall; Upregulating the activities of exo/endo-PG and POD, while downregulating the activities of PME and PPO
Pineapple
Pattavia [48]	Immersion in 0.01, 0.1, and 1 mM MeJA solution for 5 min	Reducing electrolyte leakage, surface browning of the pulp, and weight loss; Decreasing total phenolics content
Pomegranate
Malas Save [49]	Fumigation with 0.037, 0.074, or 0.110 mM MeJA vapor	Reducing pitting, browning, and water loss
Mollar de Elche [50]	Fumigation with 0.01 or 0.1 mM MeJA vapor for 16 h	Reducing dehydration, browning, pitting, softening, and electrolyte leakage; Increasing the contents of total phenolics and total anthocyanin; Upregulating hydrophilic total antioxidant activity (H-TAA)
Tomato
Beefsteak [51]	Fumigation with 0.01 mM MeJA vapor for 16 h	Reducing surface pitting and decay (mainly Alternaria rot); Upregulating the expression of HSP17.4, HSP17.6, HSP17.7, HSC70-1, HSC70-2, and HSC70-3
Beefsteak [16]	Fumigation with 0.01 mM MeJA vapor for 16 h	Reducing surface pitting and decay (mainly Alternaria rot); Upregulating the expression of CAT1, PR-2b, PR-2a, and PR-3b
Messina [52]	Fumigation with 0.05 mM MeJA vapor for 21 h	Reducing surface pitting; Increasing the contents of putrescine and proline; Upregulating the activities of ARG, ADC, OAT, and ODC and the expression of LeARG1, LeARG2, LeADC, LeOAT, and LeODC
Zucchini squash
Elite [53]	Immersion in 0.05 or 1.0 mM MeJA solution for 3 min	Reducing surface pitting; Increasing contents of ABA, spermidine, and spermine
Elite [54]	Immersion in MeJA solution 1.0 mM for 3 min	Reducing surface pitting, water-soaked areas, and decay; Increasing the contents of fructose, glucose, and malic acid