Early signaling events as vital regulators of enzymatic browning in fresh-cut fruits and vegetables: a mini-review
- 1College of Biology and Agriculture, Shaoguan University
- 2Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University
- 3Guangdong Provincial Engineering and Technology Research Center of Special Fruit and Vegetables in Northern Region, Shaoguan University
Abstract
Unlike intact fruits and vegetables, fresh-cut produce undergoes minimal processing operations that render it highly susceptible to quality deterioration. Among the adverse quality issues, surface browning represents a primary obstacle curtailing the post-processing shelf life and marketability of minimally processed commodities. While classical paradigms regarding fresh-cut browning predominantly center on downstream, polyphenol oxidase-mediated enzymatic reactions, this mini-review highlights the critical importance of early signaling events. These include wounding signal perception, ROS burst, Ca ²⁺ signal transduction, rapid phytohormone response, and their subsequent crosstalk during the imitation of browning. Shifting the research paradigm toward a comprehensive upstream regulatory network will pave the way for engineering next-generation postharvest browning interventions.
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BibTeX
@article{zhu2026early,
title = {{Early signaling events as vital regulators of enzymatic browning in fresh-cut fruits and vegetables: a mini-review}},
author = {Zhaorui Zhu and Xiao Yuan and Siqi Xu and Zhaoxia Zhan and Jinming He and Bin Wang},
journal = {Frontiers in Plant Science},
year = {2026},
month = oct,
doi = {10.3389/fpls.2026.1920175},
url = {https://www.frontiersin.org/articles/10.3389/fpls.2026.1920175/full},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Early signaling events as vital regulators of enzymatic browning in fresh-cut fruits and vegetables: a mini-review
AU - Zhaorui Zhu
AU - Xiao Yuan
AU - Siqi Xu
AU - Zhaoxia Zhan
AU - Jinming He
AU - Bin Wang
PY - 2026
DA - 2026/10/07
JO - Frontiers in Plant Science
DO - 10.3389/fpls.2026.1920175
UR - https://www.frontiersin.org/articles/10.3389/fpls.2026.1920175/full
AB - Unlike intact fruits and vegetables, fresh-cut produce undergoes minimal processing operations that render it highly susceptible to quality deterioration. Among the adverse quality issues, surface browning represents a primary obstacle curtailing the post-processing shelf life and marketability of minimally processed commodities. While classical paradigms regarding fresh-cut browning predominantly center on downstream, polyphenol oxidase-mediated enzymatic reactions, this mini-review highlights the critical importance of early signaling events. These include wounding signal perception, ROS burst, Ca ²⁺ signal transduction, rapid phytohormone response, and their subsequent crosstalk during the imitation of browning. Shifting the research paradigm toward a comprehensive upstream regulatory network will pave the way for engineering next-generation postharvest browning interventions.
SN - 1664-462X
ER -