Riboflavin improves postharvest cold tolerance in zucchini fruit inducing non-enzymatic antioxidant response and phenolic metabolism

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content, but the enzymatic antioxidant defense did not change significantly. This response is due to a rise of non-enzymatic antioxidant defense, by accumulating metabolites like ascorbate and carotenoids, as well as inducing phenolic metabolism. The application of this vitamin enhanced the phenolic and flavonoid content in fruit, concomitant with an induction of PAL and C4H activities and an inhibition of PPO activity. This enhancement of the phenylpropanoid pathway resulted in high vanillic acid and quercetin levels at first day of cold storage. The induction of numerous antioxidant compounds and abscisic acid by riboflavin treatment at short-term postharvest period could be responsible for the lack of chilling injuries in zucchini fruit. Therefore, riboflavin could be successfully implemented in the food industry as an alternative to physical or chemical treatments, due to it is an innocuous additive with good water solubility and low cost, as it prolongs the shelf-life of zucchini fruit and increases its nutraceutical properties.

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