Postharvest Application of Myo-Inositol Extends the Shelf-Life of Banana Fruit by Delaying Ethylene Biosynthesis and Improving Antioxidant Activity

Abstract

Banana fruit are harvested and then undergo rapid ripening and senescence, sharply limiting the shelf-life and marketability. Myo-inositol (MI) is an important regulator in ethylene production and reactive oxygen species (ROS) accumulation, however, its involvement in banana postharvest ripening process remains to be determined. This study found that postharvest application of MI could efficiently delay the fruit ripening and extend the time maintaining the luster, color, and hardness in two cultivars with contrasting storage characteristics, that is, storable ‘Brazil’ and unstorable ‘Fenza No. 1’, when stored at room temperature (23 ℃ ± 2 ℃). Moreover, physiological, metabolic, and expression analyses indicated that MI application improved MI metabolism and postponed ethylene biosynthesis and cell wall loosening. Besides, the application of MI could alleviate ROS-mediated senescence and cell membrane damage by promoting the activities of antioxidant enzymes. This study shed light on the function of MI in regulating the postharvest ripening of bananas and provided an efficient strategy to extend shelf-life and reduce losses.

Keywords: Fruit ripening, Ethylene biosynthesis, Reactive oxygen species, Sugar alcohol, Cell wall loosening