Species/Fruits

Elicitors used

Alteration in ASA-GSH or Antioxidant related compounds

Alteration of major features

Ref.

Tomato

(Solanum lycopersicum L. cv. Badun)

(0.5 μL L⁻¹)

1-MCP

1. Inhibited the accumulations of O₂^•− and H₂O_2.

2. Reduced the activities of SOD, CAT, and POD.

3. Increased AsA and GSH content and decreased DHA and GSSG content.

4. Increased the activity of GR, DHAR, APX, and MDHAR, although to a lesser degree.

Decreases the activity of enzymes involved in the

LOX pathway and ethylene production, resulting in lower VOC concentration compared to control fruits.

[1]

(200 μL L⁻¹)

Ethephon

1. Promoted the increases of O₂^•− and H₂O_2.

2. Increased electrical conductivity and MDA levels.

3. Reduced the activity of SOD, CAT, and POD

4. Decreased in AsA, GSH content and increased in DHA, GSSG content.

5. Reduced the activity of GR, DHAR, APX, and MDHAR during most ripening stages.

Increases the activities of enzymes involved in the LOX pathway and ethylene biosynthesis but leads to losses of VOCs due to enhanced electrical conductivity and MDA concentration.

(0.05 mmol L⁻¹)

Methyl jasmonate

(MeJA)

1. Inhibited the accumulations of O₂^•− and H₂O_2.

2. Increased SOD, CAT, and POD activity.

3. Increased AsA and GSH content and decreased DHA and GSSG content.

4. Increased the activity of GR, DHAR, APX, and MDHAR.

Increased levels of VOCs are due to the heightened activity of enzymes related to the LOX pathway and ethylene production.

Mango

(Mangifera indica L. cv. Guixiang)

(5mM)

Glutathione 

    (GSH)

1. Decreased MDA and H₂O₂

2. AsA/DHA ratio increased.

3. GSH/GSSG ratio gradually increased.

4. Increased AsA content, AsA/DHA ratio, and GSH/GSSG ratio.

5. Increased the activities of SOD, MDHAR, DHAR, and

6. GR enzymes and their gene expression levels accelerated the AsA-GSH cycle.

1. Decreased weight loss of fruits

2. Decreased loss of total soluble solid

3. Decreased loss of total soluble sugar

4. Increased the quality of harvesting solid

5. Improved postharvest quality of mangoes

[9]

Pear

(Pyrus communis L.)

(0.1 g L⁻¹)

Acibenzolar-S-methyl

(ASM)

1. Increased H₂O₂ levels in pears' exocarp and meso.carp tissues.

2. Increased AsA content initially, then decreased in both exocarp and mesocarp.

3. Increased APX in both exocarp and mesocarp and Higher activity observed in exocarp compared to mesocarp.

4. Increased GSH content in both exocarp and mesocarp.

5. Increased MDHAR and DHAR activities.

1. Decreased ethylene release in pear fruit

2. Delayed the yellowing

3. Increased soluble solid content

[2]

Tomato

(Solanum lycopersicum L. cv. Badun)

(0.05 mM)

Methyl jasmonate

(MeJA)

1. Increased AsA content and decreased DHA content

2. Higher GSH content and lower GSSG content.

3. Increased the activities of five enzymes related to the AsA-GSH cycle: APX, GR, DHAR.

1. Inhibited the accumulation of H₂O₂  and O₂^•−  in tomato

2. Enhanced cold tolerance of tomato fruits

3. Showed higher expression of cold responsive genes including SlCBF1, SlCOR413, SlICE1 and SlICEa

[10]

(SlMYC2-silenced + 0.05 mM MeJA)

1. No change in AsA and DHA content compared to control.

2. At the end of storage, the contents of GSH and GSSG are lower than MeJA-treated fruit.

3. No changes in the activities of antioxidant enzymes compared to control group.

'Xiahui 8’ Peach fruit

(Prunus persica L. Batsch)

(10 μM)

Methyl jasmonate

(MeJA)

1. Reduced accumulation of O₂^•−, H₂O_2, and MDA.

2. Increased activities of SOD, CAT, and POD enzymes.

3. Increased AsA and GSH content.

4. Maintained a higher ratio of AsA/DHA and GSH/GSSG ratio, indicating improved redox status.

1.  Enhanced better peach fruit quality during storage

2.  Declined weight loss

3.  Reduced ethylene production

4. Improved appearance and firmness

[11]

Bell pepper

(Capsicum annuum L.)

0.05% (w/v)

Glutathione

(GSH)

1. Decreased O₂^•−, H₂O_2, and MDA content, indicating reduced oxidative stress.

2. Increased AsA and GSH.

3. Upregulated vital genes and enzymes associated with the AsA-GSH cycle, including CaAPX1, CaGR2, CaMDHAR1, and CaDHAR1.

4. Antioxidant enzyme activities related to the AsA-GSH cycle, such as APX, GR, and MDHAR, were increased.

1. Mitigated cold-induced cellular damages in fruits

2. Declined oxidative stress indicators including H₂O₂  and O₂^•−  

3. Alleviated chilling injury in pepper fruits during storage

[16]

Peach fruit

(Prunus persica)

(5 mM) γ-Aminobutyric (GABA)

1. Diminished chilling injury (CI) in peach fruit during cold storage by positively regulating the modifying genes and candidate transcription factors mixed up in AsA and GSH biosynthesis.

2. Decreased H₂O₂ and increased O₂^•− during cold storage.

3. Increased AsA, GSH and GSSH levels.

1.Inhibited chilling-induced fruit injury

2. Maintained fruit quality

3. Increased key gene transcript that help to enhance chilling tolerance

[29]

Banana fruits

(Musa spp., cv “Basrai)

(2 mmol L⁻¹)

Hydrogen sulfide

1. Displayed substantially lower ion leakage and MDA content.

2. Exhibited significantly lower DHA content

3. Reduction in SOD, CAT, and APX activity was lower.

4. Exhibited substantially higher GR, DHAR, and MDHAR activity than the control.

1. Reduced the degradation of Chl contents (Chl b, Chl a, and total Chl contents) in the peel.

2. Exhibited a lower increase in the activity of chlorophyll peroxidase and chlorophyllase.

3. Reduced the rise in SQC and browning degree

4. Increased endogenous hydrogen sulfide.

5. Exhibited higher DCD and LCD enzyme activity.

6. Exhibited a substantially lower activity of LOX enzyme.

7. Showed a significantly higher GABA content and GABA-T activity in peel tissues.

8. Increased proline accumulation due to decreased PDH, increased OAT, and P5CS action

9. Increased PAL activity and reduced PPO, LOX, and POD, which encouraged the accumulation of phenolic content.

[12]

Aonla fruit

(cv. ‘Banarsi’)

1% Carboxymethyl

Cellulose (CMC)

1. Reduced the accumulation O₂^•−, H₂O_2, and MDA

2. Increased the activity of antioxidant enzymes such as SOD, APX, POD, and CAT.

3. Increased the activity of APX, GR, DHAR and MDHAR.

4. Increased AsA, GSH, GSSG and DHA contents and the ratios of AsA/DHA and GSH/GSSG.

1. Upregulated total phenolic and total flavonoid contents, along with increased PAL activity and reduced PPO activity.

2. Exhibited high concentration of total Chl in CMC-coated fruit.

3. Decreased Chl-Phy and Chl-POD enzyme activities.

[13]

Rio Red grape

(Citrus paradisi)

Carboxymethyl

chitosan (CMCS), viscosity: (800–1200

mpa) and a carboxylation degree of ≥ 80%

1. Reduced ROS contents, such as H₂O₂ levels and O₂^•−.

2. Increased AsA and GSH levels.

3. Reduced DHA and GSSG levels

4. Increased AsA/DHA and GSH/GSSG ratios

5. Enhanced the activities of GR, APX, DHAR and MDHAR

1. Genes related to ethylene signaling (ERF4, ERF9, ERF060, ERF026, ERF017), abscisic acid pathway (DREB2A, DREB1D, NCED1), and salicylic acid pathway (MYB73, GRXC9) were elevated.

2. Genes involved in jasmonic acid/ethylene signaling (LOX2.1) declined

3. Genes related to cell wall metabolism (XTH9, XTH16, PME7, and PME44) were downregulated.

4. Inhibited the increase in WSP and ESP content during storage.

5. Maintained higher levels of SCSP and hemicellulose during storage.

[14]

Cantaloupe

(Xizhoumi No. 25)

(15 mg m⁻³)

Ozone Gas

1. Reduced the accumulation of H₂O₂ and MDA.

2. Increased the accumulation of ASA and GSH.

3. Increased DHA, MDHAR, GR and APX activity.

4. Increased the expression levels of MDHAR genes during the early stages of storage,

5. Especially the MDHAR-1, MDHAR-3, and MDHAR-4 genes and upregulated the AO family genes in the late storage period.

1.Increased post-harvest storage capacity in cantaloupe

2.Induced the expression of candidate genes including GR-2, MDHAR-3, and MDHAR-4

3. Ozone elicitor showed positive effects on postharvest cantaloupe

[15]

Red pitaya

(Selenicereus undatus)

(10 μL L⁻¹)

Ozone Gas

1. Increased antioxidant capacity

2. Reduced the accumulation of O₂^•−, H₂O₂, and MDA.

3. Increased SOD, CAT, and POD activities.

4. Increased AsA and GSH levels.

5. Reduced DHA and GSSG levels

6. Increased AsA/DHA and GSH/GSSG ratios

7. Enhanced the activities of GR, APX, DHAR and MDHAR.

1. Inhibited the quality degradation of pitaya

2. Declined lipid peroxidation

3. Improved fruit firmness, total soluble solids

[35]