Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries
Grapes are prone to softening, which limits their shelf life and suitability for long-distance transport. This study explored the molecular mechanisms underlying the effects of the chemical preservatives gibberellin (GA3) and the nitric oxide donor sodium nitroprusside (SNP) on grape firmness. Enhan...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266656622400042X |
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| author | Lingling Hu Qianqian Zheng Zhihui Chen Yi Qin Haoxuan Si Jiayi Ji Qing Li Zhongyi Yang Yueyan Wu |
| author_facet | Lingling Hu Qianqian Zheng Zhihui Chen Yi Qin Haoxuan Si Jiayi Ji Qing Li Zhongyi Yang Yueyan Wu |
| author_sort | Lingling Hu |
| collection | DOAJ |
| description | Grapes are prone to softening, which limits their shelf life and suitability for long-distance transport. This study explored the molecular mechanisms underlying the effects of the chemical preservatives gibberellin (GA3) and the nitric oxide donor sodium nitroprusside (SNP) on grape firmness. Enhancing grape quality, prolonging shelf life, and extending market supply were key objectives. Using transcriptomic and physicochemical analyses, the study found that treatments with 3 mmol/L GA3 and 20 μmol/L SNP significantly increased the firmness of ‘Yinhong’ grapes, thereby improving overall quality. The mechanisms of action, however, differed between the two treatments. GA3 inhibited pectin degradation and promoted cellulose accumulation, whereas SNP enhanced lignin and cellulose accumulation, by modulating cell wall metabolism. Furthermore, transcription factors such as CYPs, NAC043, and WRKY33 were identified as key regulators working in concert with target genes to influence berry firmness. These findings highlight the critical roles of GA3 and SNP in improving grape quality and extending storage potential. |
| format | Article |
| id | doaj-art-8f25759316424f19970af5e9596d5b71 |
| institution | OA Journals |
| issn | 2666-5662 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj-art-8f25759316424f19970af5e9596d5b712025-08-20T02:06:19ZengElsevierFood Chemistry: Molecular Sciences2666-56622025-06-011010023510.1016/j.fochms.2024.100235Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berriesLingling Hu0Qianqian Zheng1Zhihui Chen2Yi Qin3Haoxuan Si4Jiayi Ji5Qing Li6Zhongyi Yang7Yueyan Wu8College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.College of Life Sciences, Dundee University, UKCollege of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.; Corresponding authors.College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.; Corresponding authors.Grapes are prone to softening, which limits their shelf life and suitability for long-distance transport. This study explored the molecular mechanisms underlying the effects of the chemical preservatives gibberellin (GA3) and the nitric oxide donor sodium nitroprusside (SNP) on grape firmness. Enhancing grape quality, prolonging shelf life, and extending market supply were key objectives. Using transcriptomic and physicochemical analyses, the study found that treatments with 3 mmol/L GA3 and 20 μmol/L SNP significantly increased the firmness of ‘Yinhong’ grapes, thereby improving overall quality. The mechanisms of action, however, differed between the two treatments. GA3 inhibited pectin degradation and promoted cellulose accumulation, whereas SNP enhanced lignin and cellulose accumulation, by modulating cell wall metabolism. Furthermore, transcription factors such as CYPs, NAC043, and WRKY33 were identified as key regulators working in concert with target genes to influence berry firmness. These findings highlight the critical roles of GA3 and SNP in improving grape quality and extending storage potential.http://www.sciencedirect.com/science/article/pii/S266656622400042XChemical preservativesGA3SNPFruit firmnessCellulose |
| spellingShingle | Lingling Hu Qianqian Zheng Zhihui Chen Yi Qin Haoxuan Si Jiayi Ji Qing Li Zhongyi Yang Yueyan Wu Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries Food Chemistry: Molecular Sciences Chemical preservatives GA3 SNP Fruit firmness Cellulose |
| title | Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries |
| title_full | Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries |
| title_fullStr | Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries |
| title_full_unstemmed | Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries |
| title_short | Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries |
| title_sort | pre harvest treatment with gibberellin ga3 and nitric oxide donor snp enhances post harvest firmness of grape berries |
| topic | Chemical preservatives GA3 SNP Fruit firmness Cellulose |
| url | http://www.sciencedirect.com/science/article/pii/S266656622400042X |
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