Influence of myoinositol on post-ripening and softening of Prunus salicina ‘Wushan plum’

To investigate the impact of myoinositol (MI) immersion treatment on the storage characteristics of Prunus salicina ‘Wushan Plum’, we assessed myoinositol content, ascorbic acid content, weight loss, decay rate, alteration in color, titratable acidity (TA), soluble solids (TSS), firmness, cell wall metabolism-related compounds, enzyme activities, and levels of gene expression throughout a 15-day storage period at 25 °C. The results revealed that MI treatment could increase myoinositol and ascorbic acid contents of fruit during the pre-storage period, effectively delay the color transformation and decay progression of P. salicina ‘Wushan Plum’ while maintaining elevated levels of TA and TSS. Furthermore, it suppressed the increase in weight loss and the decline in firmness. Notably, the delay in softening was more pronounced in the group treated with 100 mg L−1 MI compared to other groups. MI treatment regulated the expression levels of various genes associated with cell wall metabolism, which resulted in reduced activities of polygalacturonase (PG), pectate lyase (PL), pectin methylesterase (PME), cellulase (Cx), and β-glucosidase (β-Glu), and increased activities of phenylalanine ammonia-lyase (PAL) and cinnamyl alcohol dehydrogenase (CAD). Furthermore, MI treatment maintained higher levels of covalently bound pectin (CSP), cellulose, and lignin, while decreasing the levels of water-soluble pectin (WSP) in the fruit. As a result, MI treatment could delay the depolymerization of cell wall polysaccharides and further delay the quality deterioration of P. salicina ‘Wushan Plum’ fruits under ambient storage environment and prolong the storage period. •Myoinositol (MI) treatment delays plum fruit post-ripening.•MI treatment increases plum myoinositol and ascorbic acid content.•MI treatment delays plum fruit softening by regulating cell wall metabolism.•MI may be an environmentally friendly and effective preservative of plum fruit.