Effect of exogenous melatonin on antioxidant enzyme activities and membrane lipid peroxidation in avocado fruit during ripening

To Thi Bich Ngoc; Vo Minh Thu; Nguyen Thi Phuong Hien; Huynh Thi Thanh Tra; Hoang Duc Anh; Truong Thi Hue

doi:10.15625/1811-4989/17191

Author affiliations

Authors

To Thi Bich Ngoc Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City, Binh Dinh Province, Vietnam
Vo Minh Thu Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City, Binh Dinh Province, Vietnam
Nguyen Thi Phuong Hien Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City, Binh Dinh Province, Vietnam
Huynh Thi Thanh Tra Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City, Binh Dinh Province, Vietnam
Hoang Duc Anh Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City, Binh Dinh Province, Vietnam
Truong Thi Hue Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City, Binh Dinh Province, Vietnam

DOI:

https://doi.org/10.15625/1811-4989/17191

Abstract

Melatonin functions as a plant growth regulator, has diverse functions and plays an important role in ripening and fruit senescence. In the current study, we investigated the effect of exogenous melatonin (0.1 mM and 0.5 mM) on reactive oxygen species (ROS) metabolism, membrane lipid peroxidation and antioxidant enzyme activity of avocado (Persea americana Mill. cv. 034) during fruit ripening at 22^oC ± 1 and 75-80% relative humidity (RH). The results showed that postharvest fruits treated with 0.5 mM melatonin effectively reduced the accumulation of superoxide anion (O₂^.), hydrogen peroxide (H₂O₂) and malondialdehyde (MDA) in the mesocarp of the fruit. In addition, melatonin treatment also significantly promoted the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) in avocado. It is suggested that enhanced antioxidant enzyme activity induced by melatonin treatment may contribute to scavenge ROS and alleviating membrane lipid peroxidation in avocado fruit. The results indicate that the MT application might collectively contribute to the delay senescence and maintain postharvest quality of avocado.