High relative humidity enhances chilling tolerance of zucchini fruit by regulating sugar and ethanol metabolisms during cold storage

High relative humidity (RH) cold room (RH: 98 ± 2%) controlled by a ‘dry fog’ system and normal cold room (RH: 74 ± 2%) were used to store zucchini fruit to investigate the regulation of high RH on chilling tolerance and sugar and ethanol metabolisms under cold stress. High RH storage inhibited chilling injury (CI) and maintained higher activities of sucrose synthase-synthesis and sucrose phosphate synthase and contents of glucose, fructose and sucrose in zucchini fruit. Meanwhile, high RH-stored fruit exhibited lower activities of hexokinase, phosphofructokinase, and pyruvate kinase as compared with the control. Besides, the accumulation of acetaldehyde and ethanol under cold stress was decreased by high RH storage together with the inhibition of the increase in activities of alcohol dehydrogenase, pyruvate decarboxylase and expressions of related genes. Taken together, high RH storage enhanced chilling tolerance in zucchini fruit by maintaining high levels of soluble sugars and inhibiting ethanol production. • Zucchini fruit stored under high RH showed increased chilling tolerance. • High RH storage maintained higher levels of soluble sugars in zucchini fruit. • High RH storage regulated the activities of enzymes related to glycolysis. • High RH storage inhibited the ethanol fermentation in zucchini fruit.