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Kiwifruit is prone to chilling stress and displays chilling injury (CI) such as lignification; however, the underlying physicochemical mechanism remains largely unknown. Here, the changes in levels of quality attributes, lignin biosynthesis, antioxidant system and sugars were compared in kiwifruit between control and hydrogen-rich water (HRW) treatments during cold storage for 90 days at 0 °C.The results reveal that HRW is an effective measure for CI alleviation, as indicated by the decrease in lignification level with repressed peroxidase activity but enhanced polyphenol oxidase activity. The amelioration of membrane peroxidation was suggested by the repressed levels of HIn conclusion, HRW can enhance chilling tolerance, as suggested by the alleviation of lignification through inhibiting peroxidase activity and elevating the antioxidant system to attenuate membrane peroxidation. © 2022 Society of Chemical Industry.

Background Salicylic acid (SA) and jasmonic acid (JA) can both enhance resistance of chilling injury (CI) in cold-storage peach fruit, but the regulatory mechanisms involved and whether there is a coordinated regulation between them is unclear. In this study, postharvest peach fruit were treated with an aqueous SA solution for 15 min or an aqueous JA solution for 30 s before storage at 4 °C for 35 days. Results SA and JA treatments both delayed and reduced development of internal browning (a symptom of CI) and induced the accumulation of hydrogen peroxide and sucrose. The SA and JA also reduced catalase and peroxidase activities, which are involved in hydrogen peroxide generation. The SA and JA treatments significantly regulated the transcript abundance of genes related to sucrose biosynthesis and degradation consistent with the observed increase in sucrose content. Conclusion These results intimate that JA and SA may be involved in coordinating the alleviation of CI via increased accumulation of sucrose. © 2021 Society of Chemical Industry.