Beyond a simple oxidation reaction: the complex molecular network regulating fruit and vegetable browning.

Area of Science:

• Plant physiology
• Biochemistry
• Postharvest biology

Background:

• Fruit and vegetable browning leads to substantial economic losses.
• Enzymatic oxidation was traditionally considered the primary cause, but the flavonoid pathway is an emerging factor.
• Browning is regulated by complex molecular, cellular, and physiological networks.

Purpose of the Study:

• To review current understanding of browning mechanisms.
• To highlight multilevel regulations and species-specific variations in browning.
• To identify strategies for managing browning in fruits and vegetables.

Main Methods:

• Comprehensive literature review of mechanistic studies on browning.
• Analysis of regulatory networks at transcriptional, post-transcriptional, epigenetic, and hormonal levels.
• Evaluation of conserved versus species-specific browning mechanisms.

Main Results:

• Browning involves intricate regulatory networks with both conserved and unique species-specific features.
• The flavonoid pathway plays a significant role alongside enzymatic oxidation.
• Differential browning responses are linked to evolutionary adaptations.

Conclusions:

• Understanding multilevel regulations is key to managing fruit and vegetable browning.
• Exogenous hormone application presents a viable strategy for browning control.
• Further research is needed to address current knowledge gaps and refine management techniques.