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Volume 23
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Article

Short-Term Gaseous Treatments Improve Rachis Browning in Red and White Table Grapes Stored at Low Temperature: Molecular Mechanisms Underlying Its Beneficial Effect

by
Irene Romero
,
Raquel Rosales
,
M. Isabel Escribano
,
Carmen Merodio
and
M. Teresa Sanchez-Ballesta
*
Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2022, 23(21), 13304; https://doi.org/10.3390/ijms232113304
Submission received: 27 September 2022 / Revised: 21 October 2022 / Accepted: 28 October 2022 / Published: 1 November 2022
(This article belongs to the Special Issue Biochemical and Molecular Approaches to Postharvest Research)
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Abstract

Short-term gaseous treatments improve rachis quality during table grape postharvest, but little is known about the mechanisms involved. In this work, we observed that the application of a 3-day CO2 treatment at 0 °C improved rachis browning of Superior Seedless and Red Globe bunches, affecting the non-enzymatic antioxidant system by reducing the total phenolic content, the antioxidant activity and the expression of different stilbene synthase genes. Lipid peroxidation levels revealed lower oxidative stress in CO2-treated rachis of both cultivars linked to the activation of the enzymatic antioxidant system. Furthermore, whereas a positive correlation was denoted between rachis browning and the accumulation of key ABA regulatory genes in Red Globe bunches, this effect was restricted to ACS1, a key synthetic ethylene gene, in Superior Seedless clusters. This work also corroborated the important role of ethylene-responsive factors in the beneficial effect of the gaseous treatment, not only in the berries but also in the rachis. Finally, the application of the gaseous treatment avoided the induction of cell wall-degrading enzyme-related genes in both cultivars, which could favor the maintenance of rachis quality. This work provides new insight into specific responses modulated by the gaseous treatment focused on mitigating rachis browning independently of the cultivar.
Keywords: table grapes; gaseous treatments; low temperature; rachis quality; gene expression table grapes; gaseous treatments; low temperature; rachis quality; gene expression

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MDPI and ACS Style

Romero, I.; Rosales, R.; Escribano, M.I.; Merodio, C.; Sanchez-Ballesta, M.T. Short-Term Gaseous Treatments Improve Rachis Browning in Red and White Table Grapes Stored at Low Temperature: Molecular Mechanisms Underlying Its Beneficial Effect. Int. J. Mol. Sci. 2022, 23, 13304. https://doi.org/10.3390/ijms232113304

AMA Style

Romero I, Rosales R, Escribano MI, Merodio C, Sanchez-Ballesta MT. Short-Term Gaseous Treatments Improve Rachis Browning in Red and White Table Grapes Stored at Low Temperature: Molecular Mechanisms Underlying Its Beneficial Effect. International Journal of Molecular Sciences. 2022; 23(21):13304. https://doi.org/10.3390/ijms232113304

Chicago/Turabian Style

Romero, Irene, Raquel Rosales, M. Isabel Escribano, Carmen Merodio, and M. Teresa Sanchez-Ballesta. 2022. "Short-Term Gaseous Treatments Improve Rachis Browning in Red and White Table Grapes Stored at Low Temperature: Molecular Mechanisms Underlying Its Beneficial Effect" International Journal of Molecular Sciences 23, no. 21: 13304. https://doi.org/10.3390/ijms232113304

APA Style

Romero, I., Rosales, R., Escribano, M. I., Merodio, C., & Sanchez-Ballesta, M. T. (2022). Short-Term Gaseous Treatments Improve Rachis Browning in Red and White Table Grapes Stored at Low Temperature: Molecular Mechanisms Underlying Its Beneficial Effect. International Journal of Molecular Sciences, 23(21), 13304. https://doi.org/10.3390/ijms232113304

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