The underpinning mechanisms and applications of glycine betaine on chilling injury in fruit and vegetables

Abstract

Post-harvest preservation of fruit and vegetables in cold storage can be susceptible to chilling injury (CI). Glycine betaine (GB), an emerging anti-CI preservative, is drawing great attention due to effective cell membrane protection and free radical scavenging abilities, particularly in reducing browning and softening. Drawing on hypotheses about membrane damage and reactive oxygen stress, we provide an overview of the biochemical mechanisms of CI and GB functioning mechanisms in postharvest fruit and vegetables. Furthermore, we systematically review the mechanism and application of GB in cold storage preservation from diverse perspectives, including GB biosynthesis, oxidative metabolism, lipid membrane metabolism, sugar and energy metabolism, amino acid and protein metabolism, phytohormones, transcription and expression of related cold resistance genes, as well as the quality of GB-treated fruit and vegetables. This article is anticipated to provide an essential basis for novel applications of GB in low-temperature preservation.