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Zhou JJ, Zhang X, Yu CY, Sun PP, Ren YY. Structural characteristics of cell wall pectic polysaccharides from wampee and their decreased binding with pectinase by wampee polyphenol. Food Chem 2024; 459:140438. [PMID: 39024878 DOI: 10.1016/j.foodchem.2024.140438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 07/09/2024] [Accepted: 07/10/2024] [Indexed: 07/20/2024]
Abstract
To investigate the structural characteristics of cell wall pectic polysaccharides from wampee, water soluble pectin (WSP), chelator-soluble pectin (CSP) and sodium carbonate-soluble pectin (SSP) were purified. And the inhibitory effects of wampee polyphenol (WPP) on pectinase when these cell wall pectic polysaccharides were used as substrates were also explored. Purified WSP (namely PWSP) had the lowest molecular weight (8.47 × 105 Da) and the highest GalA content (33.43%). While purified CSP (called PCSP) and SSP contained more abundant rhamnogalacturonan I side chains. All of them were low-methoxy pectin (DE < 50%). Enzyme activity and kinetics analysis showed that the inhibition of pectinase by wampee polyphenol was reversible and mixed type. When SSP was used as the substrate, WPP had the strongest inhibition (IC50 = 1.96 ± 0.06 mg/mL) on pectinase. Fluorescence quenching results indicated that WPP inhibited enzyme activity by interacting with substrates and enzymes. Therefore, WPP has the application potential in controlling softening of fruits and vegetables.
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Affiliation(s)
- Jue-Jun Zhou
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xu Zhang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Chong-Yang Yu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Peng-Peng Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuan-Yuan Ren
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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2
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Chai W, Wei W, Hu X, Bai Q, Guo Y, Zhang M, Li S, Pan Q. Inhibitory effect and molecular mechanism on tyrosinase and browning of fresh-cut apple by longan shell tannins. Int J Biol Macromol 2024; 274:133326. [PMID: 38925198 DOI: 10.1016/j.ijbiomac.2024.133326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 06/10/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024]
Abstract
Tyrosinase is a biological macromolecule closely related to browning of fruit and vegetables, melanin production, and tyrosinase inhibitors are usually used to prevent browning and pigmentation. In this study, longan shell tannins (LSTs) were screened as tyrosinase inhibitors and their structures were proved to be mixtures of procyanidins (condensed tannins) and ellagitannins (hydrolyzed tannins). Enzymatic experiments verified that LSTs were efficient inhibitors, and the IC50 values for monophenolase and bisphenolase were 176.04 ± 10 and 59.94 ± 5 μg mL-1, respectively. Fluorescence detections and molecular docking revealed that the combination of LSTs to tyrosinase was mainly driven by hydrogen bonding, hydrophobic interaction, as well as van der Waals force, which changed the microenvironment of tyrosine and tryptophan residues as well as enzyme conformation. Circular dichroism and molecular dynamics simulation showed that LSTs affected secondary structures of tyrosinase, resulting in structural stretching and conformational modification of the enzyme. In addition, preservation studies demonstrated that LSTs owned the ability to delay the browning of fresh-cut apples by inhibiting phenolic metabolism, strengthening the antioxidant system, and reducing lipid peroxidation. This paper testified that LSTs are exteaordinary tyrosinase inhibitors, and offered a scientific foundation for the application of LSTs in food industry and medicine.
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Affiliation(s)
- Weiming Chai
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Wenshuang Wei
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Xinru Hu
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Qiuhan Bai
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yiwen Guo
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Mingyi Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Shuting Li
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Qiuxia Pan
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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Lin Y, Chen H, Dong S, Chen Y, Jiang X, Chen Y. Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance. Foods 2024; 13:1556. [PMID: 38790856 PMCID: PMC11120534 DOI: 10.3390/foods13101556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Harvested wampee fruit is susceptible to disease, resulting in postharvest losses. Acidic electrolyzed water (AEW), a safe and innovative sterilization technology, plays a role in enhancing disease resistance in harvested produce. In this study, the efficacy of AEW in delaying wampee disease development was assessed, along with its association with disease resistance metabolism. Wampee fruit was treated with AEW (pH 2.5) at different available chlorine concentrations (ACCs) (20, 40, 60, and 80 mg/L) and subsequently stored at 25 °C for 8 days. Results revealed that 40 mg/L ACC in AEW (pH 2.5) was most effective in improving the postharvest quality of wampee fruit. Compared with control wampee fruit, those treated with 40 mg/L ACC in AEW exhibited lower incidence of fruit disease, higher pericarp lignin content, and higher activities of pericarp disease resistance enzymes (DREs), such as cinnamate-4-hydroxylase, phenylalanine ammonia-lyase, chitinase, β-1,3-glucanase, polyphenol oxidase, 4-coumarate CoA ligase, and cinnamyl alcohol dehydrogenase. These results suggested that AEW elevated DRE activities, promoted lignin accumulation, and ultimately enhanced disease resistance, suppressed disease development, and improved storage quality in harvested wampee fruit. Consequently, AEW emerged as a safe technology to mitigate the disease development and enhance the storage quality of harvested wampee fruit.
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Affiliation(s)
- Yuzhao Lin
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; (Y.L.); (S.D.); (Y.C.); (X.J.)
| | - Hongbin Chen
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; (Y.L.); (S.D.); (Y.C.); (X.J.)
| | - Sisi Dong
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; (Y.L.); (S.D.); (Y.C.); (X.J.)
| | - Yazhen Chen
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; (Y.L.); (S.D.); (Y.C.); (X.J.)
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; (Y.L.); (S.D.); (Y.C.); (X.J.)
| | - Yihui Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Wang M, Huang D, Sun Y, Yao G, Huan H, Chen J. Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit ( Clausena lansium (Lour.) Skeels). Foods 2024; 13:639. [PMID: 38472754 DOI: 10.3390/foods13050639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/05/2024] [Accepted: 02/08/2024] [Indexed: 03/14/2024] Open
Abstract
The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium carboxymethyl cellulose (CMC), and nano-zinc oxide (nano-ZnO). The preparation technology was determined via a response surface optimization experiment. When the addition amount of nano-ZnO exceeded 0.3 mg/mL, the composite films exhibited an antibacterial rate of over 90% against E. coli and S. aureus. For wampee (Clausena lansium (Lour.) Skeels) preservation, a OSG/ZnO-0.3 film was directly applied as a coating. The findings demonstrated favorable results in terms of the rate of rotting, soluble solids, and titrable acidity, effectively prolonging wampee fruit storage. This suggests the potential of an OSG composite film with nano-ZnO as a promising fruit packaging material, thereby expanding the application of SG and wampee fruit preservation.
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Affiliation(s)
- Mingyan Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Dongfen Huang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, China
| | - Yue Sun
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, China
| | - Guanglong Yao
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Hengfu Huan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, China
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
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Zeng F, Chen M, Yang S, Li R, Lu X, Zhang L, Chen T, Peng S, Zhou W, Li J. Distribution profiles of phenolic compounds in a cultivar of wampee (Clausena lansium (Lour.) Skeels) fruits and in vitro anti-inflammatory activity. JOURNAL OF ETHNOPHARMACOLOGY 2024; 319:117168. [PMID: 37704117 DOI: 10.1016/j.jep.2023.117168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/05/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The fruits of wampee (Clausena lansium (Lour.) Skeels), which contain significant amounts of phenolics, are frequently applied as traditional medications to prevent or relieve inflammatory symptoms. Green honey wampee (GHW) is a local cultivar specially cultivated in Lianjiang City, Guangdong Province. AIM OF THE STUDY This study aimed to investigate phenolic distribution profiles in the peels, seeds and pulp of GHW as well as elucidate the underlying molecular mechanisms of the effective compounds for anti-inflammatory activity. MATERIALS AND METHOD Phenolic compounds in the extract were identified through UPLC-MS/MS and their ability to alleviate inflammation was assessed using RAW 264.7 macrophages exposed to lipopolysaccharide. RESULTS Among the three parts of GHW fruits, the total phenolic contents followed a descending order of peels > pulp > seeds. Additionally, eighty-six phenols were tentatively determined from the three parts, of which flavonoids accounted for the highest proportion. Furthermore, the phenolic extract of peels, seeds and pulp exhibited potential anti-inflammatory activity through the suppression effect on different pro-inflammatory mediators (NO, IL-6 and TNF-α). Among the three principal phenolic compounds (rutin, quercitrin, isorhamnetin-3-O-neohesperidoside) detected in GHW fruits, quercitrin was proved to be a more important anti-inflammatory compound inhibiting the iNOS and TNF-α mRNA expressions through the suppression effect on the phosphorylation of IκBα and ERK, belonging to the NF-κB and MAPK signaling pathway respectively. CONCLUSIONS Not only wampee pulp but also its by-products like peels and seeds are able to be comprehensively utilized as immunomodulatory supplements for daily diets due to their rich phenolic contents.
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Affiliation(s)
- Fanke Zeng
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Shengtao Yang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China.
| | - Xuli Lu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Li Zhang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Tinghui Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Shaodan Peng
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001, China.
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Zhou Y, Huang L, Liu S, Zhao M, Liu J, Lin L, Liu K. Physiological and transcriptomic analysis of IAA-induced antioxidant defense and cell wall metabolism in postharvest mango fruit. Food Res Int 2023; 174:113504. [PMID: 37986499 DOI: 10.1016/j.foodres.2023.113504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Mango fruit tend to oxidize and senescence rapidly after harvesting, significantly reducing their commercial value. This study investigated the effect of exogenous auxin indole-3-acetic acid (IAA) on fruit quality, antioxidant system, and cell wall metabolism of mango fruit during storage. The results showed that the 1.0 mM IAA treatment delayed weight loss and maintained the firmness, pH and contents of total soluble solids (TSS) and titratable acidity (TA) of the mango fruit. The 1.0 mM IAA treatment increased the peroxidase (POD) and phenylalanine ammonia-lyase (PAL) activities and the ascorbic acid (AsA) and total phenols (TP) contents but decreased the polyphenol oxidase (PPO) activity in postharvest mango fruit. Moreover, beta-galactosidase (β-Gal) and polygalacturonase (PG) activities were increased, but the pectinesterase (PME) activity was decreased in the IAA-treated fruit. Transcriptome analysis showed that the differentially expressed genes (DEGs) in the IAA vs. control groups were mainly associated with oxidative stress responses, cell wall metabolism, and transcription factors (TFs). The IAA treatment upregulated the antioxidant-related genes (SOD, CAT1, PODs, GSTs, Prxs, and Trxs) and MYB TFs, and downregulated cell wall metabolism-related genes (PG, PME31 and two PME63) and 11 ethylene-responsive transcription factors (ERFs). These results suggested that exogenous IAA could improve the antioxidant system and maintain the storage quality of mango fruit by regulating gene expression and metabolic pathways. The results provide insights into the mechanisms involved in IAA-mediated delayed ripening and senescence of mango fruit.
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Affiliation(s)
- Yan Zhou
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China.
| | - Lei Huang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Shuyi Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Miaoyu Zhao
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Jiameng Liu
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China
| | - Lijing Lin
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China
| | - Kaidong Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China.
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Wen Y, Zhang Y, Zhang X, Wang L, Pan Q, Bai Q, Zhu D, Chai W. Inhibition of albendazole and 2-(2-aminophenyl)-1H-benzimidazole against tyrosinase: mechanism, structure-activity relationship, and anti-browning effect. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2824-2837. [PMID: 36641547 DOI: 10.1002/jsfa.12450] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/09/2023] [Accepted: 01/15/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Tyrosinase is the key enzyme involved in enzymatic browning of plant-derived foods. Inhibition of tyrosinase activity contributes to the control of food browning. Due to safety regulations or other issues, most identified tyrosinase inhibitors are not suitable for practical use. Therefore, it is necessary to search for novel tyrosinase inhibitors. In this study, the anti-tyrosinase activity and mechanism of albendazole and 2-(2-aminophenyl)-1H-benzimidazole (2-2-A-1HB) were investigated through ultraviolet-visible absorption spectroscopy, fluorescence spectra, molecular docking, and molecular dynamic (MD) simulation. The anti-browning effect of albendazole on fresh-cut apples was then elucidated. RESULTS Albendazole and 2-2-A-1HB were both efficient tyrosinase inhibitors with IC50 of 51 ± 1.5 and 128 ± 1.3 μmol L-1 , respectively. Albendazole suppressed tyrosinase non-competitively and formed tyrosinase-albendazole complex statically. Hydrogen bond and hydrophobic interaction were major driving forces in stabilizing the tyrosinase-albendazole complex. While 2-2-A-1HB inhibited the enzyme competitively and quenched its intrinsic fluorescence through a static mechanism, it generated strong binding affinity with tyrosinase through hydrophobic interaction. MD simulations further validated that albendazole/2-2-A-1HB could form stable complexes with tyrosinase and loosened its basic framework structure, leading to a change in secondary structure and conformation. In addition, albendazole could delay the browning of fresh-cut apples by inhibiting the activity of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase, and reducing the oxidation of phenolic compounds. CONCLUSION This research might provide a deep view of tyrosinase inhibition by benzimidazole derivatives and a theoretical basis for developing albendazole as a potential fresh-keeping agent. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yiting Wen
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Yujia Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Xiaoli Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Linjun Wang
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Qiuxia Pan
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Qiuhan Bai
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Du Zhu
- College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Key Laboratory of Organic Chemistry, Institute of Organic Functional Molecules, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Weiming Chai
- College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Key Laboratory of Organic Chemistry, Institute of Organic Functional Molecules, Jiangxi Science and Technology Normal University, Nanchang, China
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Peng J, Bu Z, Ren H, He Q, Yu Y, Xu Y, Wu J, Cheng L, Li L. Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids. Food Chem 2022; 386:132834. [PMID: 35509166 DOI: 10.1016/j.foodchem.2022.132834] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/27/2022] [Accepted: 03/26/2022] [Indexed: 11/17/2022]
Abstract
Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 × 105 Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm-1) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and d-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
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Affiliation(s)
- Jian Peng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Zhibin Bu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Huiyan Ren
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qi He
- School of Public Health, Southern Medical University, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
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Yin Q, Zhang R, Wu G, Chen Z, Deng H. Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:250-257. [PMID: 35583707 DOI: 10.1007/s11130-022-00973-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
Sugars and acids of wampee predominantly influence consumer taste preference and its commercial value. The molecular basis of taste variations is currently unknown due to the lack of a large-scale investigation of metabolites in wampee. Here, three tastes cultivars, including YF1 (sweet), YF2 (sweet-sour) and YF3 (sour) wampees with sugar-acid ratios ranging from 1.74 to 26.32, were selected. Then, UPLC-MS/MS based widely targeted metabolome analysis was performed to uncover the molecular mechanism underlying these taste variations, followed by the analysis of KEGG pathways. Results showed that 449, 470, 147 metabolites differed between YF1 vs YF2, YF1 vs YF3, and YF2 vs YF3. Fifty of them were screened as common differential metabolites (DMs) by Venn diagram, including 9 phenolic acids. Among them, the abundance level of methyl 3-O-methyl gallate (M3MG) showed a positive correlation with the titratable acids (R2 = 0.9009) and negative correlation with sugar-acid ratio (R2 = 0.9802) in three cultivars. Therefore, M3MG could be a taste biomarker for wampees. KEGG pathway enrichment analysis also verified that M3MG played a crucial role in the "biosynthesis of amino acids" pathway. These results above provide important insights into the taste-forming mechanism of wampee and will be beneficial for superior eating quality wampee breeding.
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Affiliation(s)
- Qingchun Yin
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China
- Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation / Hainan Institute for Food Control, Haikou, China
| | - Ronghu Zhang
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China
| | - Guang Wu
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China
| | - Zhe Chen
- Key Laboratory of Tropical Fruit Tree Biology of Hainan Province / Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences, Haikou, China
| | - Hao Deng
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China.
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Huang H, Wang L, Qiu D, Lu Y. Chemical Composition of Cuticle and Barrier Properties to Transpiration in the Fruit of Clausena lansium (Lour.) Skeels. FRONTIERS IN PLANT SCIENCE 2022; 13:840061. [PMID: 35651771 PMCID: PMC9150773 DOI: 10.3389/fpls.2022.840061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 03/22/2022] [Indexed: 06/15/2023]
Abstract
The plant cuticle, as a lipid membrane covering aerial plant surfaces, functions primarily against uncontrolled water loss. Herein, the cuticle chemical composition and the transpiration of wampee fruit (Clausena lansium (Lour.) Skeels) at the green, turning, and yellow stages in cultivars of "Jixin" and "Tianhuangpi" were comprehensively studied. The coverage of wax and cutin monomers per unit of fruit surface area at the green stage was lower in "Jixin" than in "Tianhuangpi" and increased gradually during development. Cutin monomers accumulated ranging from 22.5 μg cm-2 (green) to 52.5 μg cm-2 (turning) in "Jixin" and from 36.5 μg cm-2 (green) to 81.7 μg cm-2 (yellow) in "Tianhuangpi." The total composition of waxes ranged between 6.0 μg cm-2 (green) and 11.1 μg cm-2 (turning) in "Jixin," while they increased from 7.4 μg cm-2 (green) to 16.7 μg cm-2 (yellow) in "Tianhuangpi." Cutin monomers were dominated by ω-, mid-dihydroxy fatty acids (over 40%), followed by multiple monomers of α,ω-dicarboxylic acids with or without added groups, α-monocarboxylic acids with or without ω- or mid-chain hydroxy or mid-epoxy groups, primary alcohols, and phenolics. The very-long-chain (VLC) aliphatic pattern of cuticular waxes was prominently composed of n-alkanes (ranging from 21.4% to 39.3% of total wax content), fatty acids, primary alcohols, and aldehydes. The cyclic waxes were dominated by triterpenoids (between 23.9 and 51.2%), sterols, and phenolics. Water loss in wampee fruit exhibited linear changes over time, indicating an overall monofunctional barrier to transpiration. Permeance for water in wampee fruit was higher at the green stage than at the yellow stage in both "Jixin" and "Tianhuangpi," which showed a negative correlation with the changes of VLC n-alkanes. The results showed the cuticular chemicals, including cutin monomers and waxes, in wampee fruit and further indicated the potential contributions of the cuticular chemical composition to the physiological functions in fruits.
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Affiliation(s)
- Hua Huang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Ling Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Diyang Qiu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Yusheng Lu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
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11
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Nanglia S, Mahajan BVC, Singh NP, Kapoor S, Bhullar KS, Kaur S, Kumar V. Combined effect of acids and shellac coating on pericarp browning, enzymatic activities and biochemical attributes of litchi fruit during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Shilpa Nanglia
- Department of Fruit Science Punjab Agricultural University Ludhiana
| | - BVC Mahajan
- Department of Fruit Science Punjab Agricultural University Ludhiana
| | - NP Singh
- Department of Fruit Science Punjab Agricultural University Ludhiana
| | - Swati Kapoor
- Department of Food Science and Technology Punjab Agricultural University Ludhiana
| | - KS Bhullar
- School of Organic Farming Punjab Agricultural University Ludhiana
| | | | - Vikas Kumar
- Department of Food Science and Technology Punjab Agricultural University Ludhiana
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12
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Dong G, Wang C, Liu H, Liu C, Qiao Y. Impact of ethanol vapor treatment on quality of water bamboo (
Zizania caduciflora L
.) shoots during Cold storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guijun Dong
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- School of Medical Devices and Food University of Shanghai for Science and Technology Shanghai 200093 China
| | - Chunfang Wang
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
| | - Hongru Liu
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
| | - Chenxia Liu
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
| | - Yongjin Qiao
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
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13
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Supapvanich S, Techavuthiporn C. Efficiency of pre‐process anoxia treatment on quality of fresh‐cut pineapples cv. ‘Phulae’ during storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Suriyan Supapvanich
- Department of Agricultural Education School of Industrial Education and Technology King Mongkut’s Institute of Technology Ladkrabang Bangkok Thailand
| | - Chairat Techavuthiporn
- Department of Agricultural Education School of Industrial Education and Technology King Mongkut’s Institute of Technology Ladkrabang Bangkok Thailand
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14
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Ban Q, Liu T, Ning K, Fan J, Cui Q, Guo Y, Zai X. Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics. Food Sci Nutr 2021; 9:5567-5574. [PMID: 34646526 PMCID: PMC8498068 DOI: 10.1002/fsn3.2517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 07/20/2021] [Accepted: 07/25/2021] [Indexed: 11/10/2022] Open
Abstract
Eggplant is a popular vegetable in Asia; however, it has a short storage life and considerable economic losses have resulted from eggplant browning. Calcium has been reported to play a key role in the postharvest storage of plants. Here, we found that exogenous calcium application could delay eggplant fruit browning and maintain higher storage quality. The increased browning index (BI), relative electrolytic leakage (REL), and water loss were suppressed by calcium treatment during storage. Delayed browning with calcium treatment might result from a higher phenolic level and suppressed the activity of polyphenol oxidase (PPO). Less H2O2 and O2 - but more activated reactive oxygen species (ROS) scavenging enzymes accumulated in calcium-treated fruits than in H2O-treated fruits. Moreover, the nonenzymatic antioxidant, ascorbic acid (AsA), was accumulated more in calcium-treated eggplant fruits. Taken together, our data demonstrated that exogenous calcium application delayed eggplant fruit browning by regulating phenol metabolism and enhancing antioxidant systems.
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Affiliation(s)
- Qiuyan Ban
- College of HorticultureJinling Institute of TechnologyNanjingChina
| | - Tongjin Liu
- College of HorticultureJinling Institute of TechnologyNanjingChina
| | - Kun Ning
- College of HorticultureJinling Institute of TechnologyNanjingChina
| | - Junjun Fan
- College of HorticultureJinling Institute of TechnologyNanjingChina
| | - Qunxiang Cui
- College of HorticultureJinling Institute of TechnologyNanjingChina
| | - Yanle Guo
- College of HorticultureJinling Institute of TechnologyNanjingChina
| | - Xueming Zai
- College of HorticultureJinling Institute of TechnologyNanjingChina
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15
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Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes. Food Chem 2021; 348:129132. [DOI: 10.1016/j.foodchem.2021.129132] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 11/25/2020] [Accepted: 01/13/2021] [Indexed: 01/14/2023]
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16
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Zhang R, Yuan Z, Jiang Y, Jiang F, Chen P. Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit. FRONTIERS IN PLANT SCIENCE 2021; 12:795671. [PMID: 35087557 PMCID: PMC8787335 DOI: 10.3389/fpls.2021.795671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 12/08/2021] [Indexed: 05/13/2023]
Abstract
Surface browning after harvest is the primary constraint affecting the storage life and market circulation of rambutans. In this study, rambutan fruits were soaked in sodium nitroprusside at different concentrations and stored at 25°C for 8 days to explore the effects on postharvest quality and browning. The weight loss, browning index and superoxide anion radical, hydrogen peroxide and malondialdehyde contents of the treated fruits were reduced compared to those of the control fruits (soaked in distilled water). And fruits treated with sodium nitroprusside had a higher total phenolic content and lower polyphenol oxidase and peroxidase activity. In addition, compared with the control, the treated fruits exhibited higher phenylalanine ammonia lyase, ascorbate peroxidase and superoxide dismutase activities; titratable acidity; and soluble solid, vitamin C and protein contents, indicating high fruit quality. Overall, sodium nitroprusside treatment at 200 μmol L-1 demonstrated the most positive preservation effects. Therefore, sodium nitroprusside treatment, particularly at 200 μmol L-1, can be used as an eco-friendly, safe and convenient method for postharvest quality management and high-efficiency preservation of rambutan fruits.
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Affiliation(s)
- Ruining Zhang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Zhouyu Yuan
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Yuwei Jiang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Fan Jiang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Ping Chen
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- *Correspondence: Ping Chen,
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A Combination of Melatonin and Ethanol Treatment Improves Postharvest Quality in Bitter Melon Fruit. Foods 2020; 9:foods9101376. [PMID: 32992660 PMCID: PMC7601680 DOI: 10.3390/foods9101376] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 09/14/2020] [Accepted: 09/22/2020] [Indexed: 01/07/2023] Open
Abstract
Central composite design (CCD), utilized with three independent variables, verified that the optimal treatment conditions in bitter melon fruit were melatonin (MT) concentration of 120 µmol L−1, ethanol concentration of 6%, and immersing time of 10 min. Under optimal conditions, the experimental values of firmness, chilling injury (CI) index, and weight loss were shown as 27.81 N, 65.625%, and 0.815%, respectively. Moreover, the combined effect of MT and ethanol on CI and physiological quality in postharvest bitter melon fruit stored at 4 °C was investigated. It was found that the combined treatment contributed to the reduced CI symptoms and inhibited ion leakage and malondialdehyde (MDA) accumulation. Moreover, higher levels of chlorophyll, total soluble solids (TSSs), soluble sugar, soluble protein, and ascorbic acid (AsA) were observed in comparison with the control group. Furthermore, the synthesis of total phenols and flavonoids in bitter melon was greatly promoted. Therefore, the combination of MT and ethanol could have the potential for alleviating CI and maintaining postharvest quality for the duration of cold storage.
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