
Horticulturae, Journal Year: 2025, Volume and Issue: 11(4), P. 422 - 422
Published: April 15, 2025
The failure to promptly eliminate excessive reactive oxygen species (ROS) leads the oxidation of biological macromolecules such as proteins, which is a key factor in chilling injury (CI) harvested fruits and vegetables. Methionine sulfoxide reductase (Msr) class redox proteins that reduce methionine (MetSO) oxidized back (Met), thereby restoring protein function. In recent years, role Msr protecting vegetables from CI has attracted increasing research interest. This review summarizes classification, distribution, subcellular localization plants examines its roles regulatory mechanisms mitigating CI. discussion focuses on postharvest CI, ROS dynamics, Msr-related pathways. provides insights into improving plant quality enhancing cold resistance through genetic engineering.
Language: Английский