Table 2.

Postharvest treatments alleviating oxidative stress and CI in immature fruits.

Postharvest Technologies	Technology	Species	Effects	References
Physical	Heat treatment	Cucumber	Reduced electrolyte leakage, chilling-induced ethylene, and ACS and ACO activity	[117]
			Reduced electrolyte leakage and MDA, and enhanced PLD and LOX activity	[110,111]
		Green bell pepper	Reduced CI, electrolyte leakage and LOX activity	[114]
			Reduced weight loss, softening, decay and CI	[118]
			Enhanced PA content and increased PAL and PPO activity	[112]
			Reduced CI, maintained firmness, and delayed unsaturated fatty acid accumulation	[187]
		Zucchini	Induced HSP genes, maintained flesh firmness	[113]
		Eggplant	Retarded CI, reduced spermidine	[119]
	Temperature preconditioning treatment	Zucchini	Alleviated CI and weight loss, reducedH2O2, MDA and ascorbic acid content, and induced activity of antioxidant enzymes	[46,91,93]
		Cucumber	Increased soluble solids, ascorbic acid, and MDA, O2− and H2O2, induced activity of antioxidant enzymes, and the scavengers AsA and glutathione	[124]
	Controlled atmospheres. CO2 and O2 treatments	Cucumber	Alleviated chilling injury, weight loss and changed in peel colour, maintenance of electrolyte leakage and MDA	[134]
		Zucchini	Reduced CI, increased levels of spermidine, spermine and total phenolics, induced activities of alternative oxidase, SOD, APX and CAT	[94,136,137]
	Controlled atmospheres. Use of plastic covers	Green bell pepper	Reduced CI and weight loss, maintained of ACC, Put, and ABA levels, reduced ascorbic acid content	[139,140]
		Okra	Reduced weight loss and ascorbic acid content, increased titratable acidity	[75]
		Eggplant	Retarded chilling injury, decreased spermidine levels	[119]
		Cucumber	Reduced weight loss, decay and fruit deformation, maintenance of freshness, colour and firmness	[141,142]
		Green bell pepper	Reduced CI, weight loss, membrane leakage and LOX activity, induction of HSP from the HSP70 family	[114,118,140,143]
		Zucchini	Reduced ethylene production and ethylene gene expression, reduced H2O2 and MDA	[24]
	Ceramide coating	Green bell pepper	Maintenance of membrane integrity, reduced MDA, enhanced activity of POD, CAT, and APX	[144]
	Chitosan coating	Zucchini	Reduced CI, preservation of flesh firmness	[121]
		Cucumber	Reduced CI, electrolyte leakage and MDA accumulation, increased content of soluble solids, chlorophyll and ascorbic acid, SA, and induced activity of SOD, CAT, APX and GR	[116]
		Sponge gourd	Delayed PPO, increased content of ascorbic acid and total phenolics	[152]
Chemical	1-MCP	Green bell pepper	Delaying senescence associated with enhanced antioxidant enzyme activities	[158]
		Zucchini	Reduced fruit weight loss, respiration rate and cold-induced ethylene, reduced expression of ethylene genes	[37]
		Eggplant	Reduced weight loss and browning, and reduced of PAL, PPO and POD activity, and total phenolics	[51]
	Brassinosteroids	Green bell pepper	Decreased electrolyte leakage and MDA content, enhanced CAT, APX, and GR activities	[160]
		Eggplant	Maintenance of membrane integrity and moisture and reduced flesh browning, reduced phenolic accumulation and repressed PAL, PPO, and POD activities	[161]
	ABA	Zucchini	Delayed development of CI symptoms	[188]
	Salicyloyl chitosan coating	Cucumber	Higher total soluble solids, chlorophyll and ascorbic acid content, reduced electrolyte leakage and MDA, and induction of SOD, CAT, APX and GR	[116]
	SA and MeSA	Sponge gourd	Higher antioxidant activity reduce MDA, enhanced SOD, CAT, APX activities	[73]
	MeSA and MeJA	Green bell pepper	Increased expression of AOX gene	[106,178]
		Cucumber	Reduced H2O2 accumulation enhanced catalase activity	[179]
		Eggplant	Reduced ethylene production	[176]
	MeJA	Cucumber	Induced chilling tolerance by inhibiting H2O2 generation and CAT activity	[179]
	PAs	Green bell pepper	Reduction of ethylene production	[112]
		Zucchini	Induction of APX, CAT and GR activities, increased content of ascorbate, FRAP, glucose, fructose and raffinose, and reduced LOX activity	[98,99,122,180]
	Nitric oxide	Cucumber	Reduced lipid peroxidation, O2− and H2O2 accumulation, and enhanced CAT, SOD, APX and POD activities	[95,176]
		Green beans	Shelf life extension	[183]
	6-BA	Cucumber	Increased chlorophyll, ascorbic acid, total phenolic contents, and antioxidant capacity, reduced O•−2, H2O2 and lipid peroxidation, increased activities of SOD, CAT, APX, GR and ATP	[89]
	CK	Zucchini	Slower deterioration and dehydration, phenolic compound accumulation, and decreased pectin and sugar solubility, delayed cell wall dismantling	[185]
	GB	Green bell pepper	Reduction in cellular leakage, MDA content, and lipid peroxidation increased activity and induced gene expression of POD, CAT, APX, and GR	[186]