Basil postharvest chilling sensitivity is modulated by the dynamics between antioxidant enzymes and metabolites

• Published in: Postharvest biology and technology 2024-05, Vol.211, p.112805, Article 112805
• Main Authors: Rodeo, Arlan James D., Mitcham, Elizabeth J.
• Format: Article
• Language: English
• Subjects: Antioxidant systems; ascorbate peroxidase; Ascorbic acid; Basil; catalase; Chilling injury; Low temperature storage; metabolites; Oxidative stress; phenolic compounds; reactive oxygen species; technology
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2024.112805

Postharvest chilling injury is a common disorder exhibited by fresh commodities of tropical and subtropical origin when exposed to low, but not freezing temperatures after harvest. Basil is among the fresh products that are sensitive to chilling. The ability of some crop varieties to tolerate chilling temperatures after harvest has been related to the efficiency of their antioxidant systems to scavenge reactive oxygen species that damage membranes, and this remains underexplored in fresh basil. To determine the involvement of antioxidant systems in the susceptibility of basil to chilling injury, we assessed the chilling sensitivity of five commercial genotypes of basil after harvest and related this to the abundance of antioxidant metabolites and activity of antioxidant enzymes. We found that basil genotypes exhibit differential chilling sensitivity, with ‘Lemon’ and ‘Italian Genovese’ being more sensitive to chilling than ‘Purple Petra’, ‘Sweet Thai’, and ‘Holy’. Less sensitive genotypes exhibited higher levels of antioxidant metabolites such as ascorbic acid and soluble phenolics after harvest and during storage at chilling temperatures. We also observed that genotypes may be employing different mechanisms to cope with postharvest chilling stress based on the activities of antioxidant enzymes such as catalase and ascorbate peroxidase, and antioxidant metabolites dynamics. Our results revealed that chilling injury in basil is positively correlated to the activity of browning enzymes, but negatively correlated to antioxidant metabolite abundance. •Basil genotypes exhibit differential chilling sensitivity during storage.•Differential chilling sensitivity relates to non-enzymatic antioxidant abundance.•Less sensitive genotypes have higher levels of ascorbic acid and soluble phenolics.•Basil may employ various mechanisms to cope with postharvest chilling stress.