postharvest-preservation
Postharvest preservation encompasses the techniques and strategies used to maintain the quality, freshness, and nutritional value of plants after harvest. It is significant to plant science because it addresses the complex physiological and biochemical changes that occur post-harvest, including respiration, senescence, and metabolic degradation. Advancing this field is crucial for reducing agricultural waste, extending shelf life, and preserving the nutritional and commercial value of plant products in supply chains.
PubMed · 2026-02-17
Ripe tomatoes taste better but become more vulnerable to fungal disease because ripening hormones and genes suppress their immune defenses. Scientists are mapping the molecular mechanisms controlling this trade-off to develop strategies that preserve both fruit quality and disease resistance after harvest.
Ethylene acts as the central hormonal regulator of ripening while simultaneously suppressing immune responses through interaction with abscisic acid, brassinosteroids, auxin, jasmonic acid, and salicylic acid
Ripening-induced changes—cell wall degradation, sugar accumulation, and decline in antimicrobial compounds—increase pathogen vulnerability, particularly to necrotrophic fungi
Three key transcription factors (MADS-RIN, NAC-NOR, SBP-CNR) orchestrate ripening processes while simultaneously influencing disease susceptibility through epigenetic regulation
