Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 379 - 387

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038157

Research progress on application of glycine betaine in chilling injury control of postharvest fruits and vegetables

  • SHI Kaili ,
  • WANG Li ,
  • SONG Qingyuan ,
  • WANG Yanyan ,
  • WANG Xingyue ,
  • LIU Zhikang ,
  • JIANG Jingjing ,
  • WU Tingyu ,
  • QIU Tian ,
  • JIN Peng ,
  • ZHENG Yonghua
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  • 1(Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China)
    2(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Received date: 2023-12-04

  Revised date: 2024-01-25

  Online published: 2024-11-28

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Abstract

Low temperature storage is the most effective measure to delay the quality deterioration of fruits and vegetables after harvest.However, many cold sensitive fruits and vegetables are prone to chilling injury (CI) during long-term low temperature storage, seriously affecting their quality and storage life.Glycine betaine (GB), as an endogenous non-toxic small molecule osmoregulation substance in plants, has been shown to play an important role in maintaining the physiological quality and delaying the occurrence of CI of postharvest fruits and vegetables during low-temperature storage.This article reviews the research progress of GB in regulating CI in fruits and vegetables in recent years, analyzes the mechanism of GB in alleviating CI in fruits and vegetables by participating in osmotic regulation, maintaining cell membrane integrity, stabilizing antioxidant systems, regulating substance metabolism, improving energy metabolism, and enhancing transcription factor expression regulation.It also looks forward to further research on GB at the molecular level of CI control.

Key words： glycine betaine; postharvest; fruits and vegetables; chilling injury; mechanism

Cite this article

SHI Kaili , WANG Li , SONG Qingyuan , WANG Yanyan , WANG Xingyue , LIU Zhikang , JIANG Jingjing , WU Tingyu , QIU Tian , JIN Peng , ZHENG Yonghua . Research progress on application of glycine betaine in chilling injury control of postharvest fruits and vegetables[J]. Food and Fermentation Industries, 2024 , 50(21) : 379 -387 . DOI: 10.13995/j.cnki.11-1802/ts.038157

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