Atomized fumigation with basil essential oil regulated reactive oxygen metabolism and respiratory metabolism to maintain storage quality of blueberry fruit

Abstract

This study was performed to explore the impact of atomized fumigation with basil essential oil (BEO) on the metabolism of reactive oxygen species, respiration, and energy, as well as quality parameters in blueberry fruit. Results demonstrated that BEO had minimal impact on surface color, significantly inhibited respiratory rate and ethylene release, while maintaining ascorbic acid, reducing sugar, soluble sugar, and reduced glutathione levels in blueberries. Moreover, BEO attenuated weight loss increase and inhibited hydrogen peroxide and malondialdehyde accumulation. BEO resulted in enhanced activities and gene expressions of ascorbate peroxidase, NADPH hydrogenase, superoxide dismutase, peroxidase, glutathione reductase, cytochrome C oxidase, hexokinase, glucose-phosphate isomerase, succinate dehydrogenase, and nicotinamide adenine dinucleotide kinase. Meanwhile, BEO up-regulated VcH⁺-ATPase and VcCa²⁺-ATPase expressions, as well as enhanced catalase, glucose-6-phosphate dehydrogenase, and polyphenol oxidase activities. Additionally, BEO reduced NAD/NADH levels, while increasing NADP/NADPH levels. In summary, BEO fumigation can enhance the antioxidant capacity, mitigate membrane peroxidation, modulate energy and respiration metabolism, thereby preserving the storage quality of blueberries.