Inducing resistance in fruit, delays ripening and reduces postharvest decay

Abstract

Induced resistance can suppress decay in fruits and vegetables by delaying ripening and senescence, which helps maintain the fruit’s quality during storage. The present review discusses the concept of induced resistance in postharvest crops emphasizing the modulation of the host’s physiological maturity as a key factor for improving the activation of specific defense mechanisms and host quality. The activation of induced resistance involves complex biochemical processes that affect the entire fruit maturation process, not just the limitation of fungal growth and its colonization. Immature and freshly harvested fruits and vegetables show a stronger response, with the combination of delayed ripening and enhanced biochemical responses both contributing to the delay of fruit ripening and fungal colonization, compared to mature fruits. Induced resistance may also produce healthbenefiting compounds, known as nutraceuticals, which enhance fruit quality and supply health benefits. In summary, induced resistance offers a promising method when combined with other postharvest treatments for improving fruit storage, quality, and shelf life by delaying ripening and senescence, reducing decay, and potentially enhancing nutritional value.