Effects of UV-B post-harvest treatments on enzymes involved in cell wall plasticity of peach fruit (cv. Fairtime)

To date, many studies have shown that UV-B radiation can selectively improve the nutraceutical value of several fruits. On the contrary, few researches investigate the effect of UV-B exposure on the plasticity of cell wall that is responsible for the softening process during shelf life of fruits. This process can vary significantly, according to both UV-B treatment and the fruit species or cultivar. In this study, melting flesh yellow peaches (Prunus persica cv. Fairtime) were exposed for 10 min or 60 min to UV-B radiation (2.31 W m-2). Afterwards, the fruits were kept at room temperature up to 36 hours. The activity of some cell wall enzymes, e.g. peroxidases, endo-polygalacturonase, β-galactosidase, endo-1,4-β-D-glucanase/β-D-glucosidase and pectin methylesterase was quantified at different time points. Data will be discussed considering both UV-B treatments and the following storage time points.