Fluopyram inhibits tricarboxylic acid cycle but induces γ-aminobutyric acid-shunt pathway to prolong postharvest shelf life of litchi fruit

Rapid pericarp browning results in a short shelf life of postharvest litchi fruit. In this study, the impact of fluopyram (Flu) on litchi pericarp browning and possible mechanisms were investigated. Results showed that application of 0.2 % (v/v) fluopyram (Flu) delayed litchi pericarp browning during storage at 25 °C. Respiration rate and tricarboxylic acid (TCA) cycle were reduced in Flu-treated fruit, as indicated by the decreased succinate dehydrogenase (SDH) and α-ketoglutarate dehydrogenase (α-KGDH) activities. Meanwhile, Flu treatment resulted in higher succinic acid content but lower fumaric acid and α-ketoglutarate contents compared to those in non-Fu-treated fruit. Furthermore, Flu pretreatment maintained higher glutamate (Glu) level via enhancing glutamate dehydrogenase (GDH) activity. Additionally, Flu treatment accelerated gamma-aminobutyric acid (GABA)-shunt pathway by regulating GABA content and activities of glutamate decarboxylase (GAD) as well as GABA transaminase (GABA-T). Importantly, higher ATP and GTP contents were observed in Flu-treated fruit. Taken together, these results suggested that Flu treatment inhibited respiration but accelerated GABA-shunt pathway, which might contribute to higher energy status and thus attenuate litchi pericarp browning. This study provided new insights of Flu application in quality maintenance and shelf life extension of postharvest fruit storage.