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Xia S, Fang D, Shi C, Wang J, Lyu L, Wu W, Lu T, Song Y, Guo Y, Huang C, Li W. Preparation of a thermosensitive nanofibre membrane for blackberry preservation. Food Chem 2023; 415:135752. [PMID: 36881958 DOI: 10.1016/j.foodchem.2023.135752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 01/16/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
Blackberries provide multiple health benefits. However, they deteriorate easily during harvesting, storage, and transportation (temperature-changing). Therefore, to extend their shelf-life under variable temperature conditions, a temperature-sensitive nanofibre-based material with good preservation attributes was developed, composed of polylactic acid (PLA) electrospun fibres, loaded with lemon essential oil (LEO) and covered with poly (N-isopropylacrylamide) (PNIPAAm). Compared with PLA and PLA/LEO nanofibres, PLA/LEO/PNIPAAm exhibited good mechanical properties, oxidation resistance, antibacterial ability, and controlled release of LEO. The PNIPAAm layer prevented rapid LEO release below the low critical solution temperature (32 °C). When the temperature exceeded 32 °C, the PNIPAAm layer underwent a chain-to-globule transition and accelerated LEO release (slower than PLA/LEO). The temperature-controlled release of LEO via PLA/LEO/PNIPAAm membrane prolongs its action time. Therefore, PLA/LEO/PNIPAAm effectively maintained the appearance and nutritive quality of blackberries during variable storage temperatures. Our research demonstrated that active fibre membranes have great potential applications in preserving fresh products.
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Affiliation(s)
- Shuqiong Xia
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Donglu Fang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
| | - Chong Shi
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Junying Wang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Lianfei Lyu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China
| | - Wenlong Wu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China
| | - Tao Lu
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yuanyuan Song
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yalong Guo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Chaobo Huang
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Weilin Li
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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Wei Z, Yang H, Shi J, Duan Y, Wu W, Lyu L, Li W. Effects of Different Light Wavelengths on Fruit Quality and Gene Expression of Anthocyanin Biosynthesis in Blueberry ( Vaccinium corymbosm). Cells 2023; 12:cells12091225. [PMID: 37174623 PMCID: PMC10177116 DOI: 10.3390/cells12091225] [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: 03/23/2023] [Revised: 04/15/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
Different light wavelengths display diverse effects on fruit quality formation and anthocyanin biosynthesis. Blueberry is a kind of fruit rich in anthocyanin with important economic and nutritional values. This study explored the effects of different light wavelengths (white (W), red (R), blue (B) and yellow (Y)) on fruit quality and gene expression of anthocyanin biosynthesis in blueberry. We found that the B and W treatments attained the maximum values of fruit width, fruit height and fruit weight in blueberry fruits. The R treatment attained the maximum activities of superoxide dismutase (SOD) and peroxidase (POD), and the Y treatment displayed the maximum contents of ascorbic acid (AsA), glutathione (GSH) and total phenol in fruits, thus improving blueberry-fruit antioxidant capacity. Interestingly, there were differences in the solidity-acid ratio of fruit under different light-wavelength treatments. Moreover, blue light could significantly improve the expression levels of anthocyanin biosynthesis genes and anthocyanin content in fruits. Correlation and principal component analysis showed that total acid content and antioxidant enzymes were significantly negatively correlated with anthocyanin content in blueberry fruits. These results provide new insights for the application of light wavelength to improve blueberry fruit quality and anthocyanin content.
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Affiliation(s)
- Zhiwen Wei
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Haiyan Yang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Nanjing 210014, China
| | - Jie Shi
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Yongkang Duan
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
| | - Wenlong Wu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Nanjing 210014, China
| | - Lianfei Lyu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Nanjing 210014, China
| | - Weilin Li
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
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3
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Jiang L, Chen X, Gu X, Deng M, Li X, Zhou A, Suo M, Gao W, Lin Y, Wang Y, He W, Li M, Chen Q, Zhang Y, Luo Y, Wang X, Tang H, Zhang Y. Light Quality and Sucrose-Regulated Detached Ripening of Strawberry with Possible Involvement of Abscisic Acid and Auxin Signaling. Int J Mol Sci 2023; 24:ijms24065681. [PMID: 36982763 PMCID: PMC10058270 DOI: 10.3390/ijms24065681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/04/2023] [Accepted: 03/09/2023] [Indexed: 03/19/2023] Open
Abstract
The regulation of detached ripening is significant for prolonging fruit shelf life. Although light quality and sucrose affecting strawberry fruit ripening have been widely reported, little information is available about how they co-regulate the strawberry detached ripening process. In this study, different light qualities (red light—RL, blue light—BL, and white light—WL) and 100 mM sucrose were applied to regulate the ripening of initial red fruits detached from the plant. The results showed RL-treated samples (RL + H2O, RL + 100 mM sucrose) had brighter and purer skin color with a higher L*, b*, and C* value, and promoted the ascorbic acid. Almost all light treatments significantly decreased TSS/TA (total soluble solid/titratable acid) and soluble sugar/TA ratio, which is exacerbated by the addition of sucrose. Blue or red light in combination with sucrose notably increased total phenolic content and decreased malondialdehyde (MDA) accumulation. In addition, blue or red light combined with sucrose increased abscisic acid (ABA) content and promoted ABA signaling by inducing ABA-INSENSITIVE 4 (ABI4) expression and inhibiting SUCROSE NONFERMENTING1-RELATED PROTEIN KINASE 2.6 (SnRK2.6) expression. The strawberries exposed to blue and red light significantly improved auxin (IAA) content compared to the control (0 d), whereas the addition of sucrose inhibited IAA accumulation. Moreover, sucrose treatment suppressed the AUXIN/INDOLE-3-ACETIC ACID 11 (AUX/IAA11) and AUXIN RESPONSE FACTOR 6 (ARF6) expression under different light qualities. Overall, these results indicated that RL/BL + 100 mM sucrose might promote the detached ripening of strawberries by regulating abscisic acid and auxin signaling.
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Affiliation(s)
- Leiyu Jiang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xinpeng Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xianjie Gu
- Mianyang Academy of Agricultural Sciences, Mianyang 621000, China
| | - Meiyi Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaotong Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Aiyang Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Mengyue Suo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Weiliang Gao
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence: (H.T.); (Y.Z.)
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence: (H.T.); (Y.Z.)
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4
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Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper ( Capsicum annum L.). Foods 2022; 11:foods11172712. [PMID: 36076894 PMCID: PMC9455159 DOI: 10.3390/foods11172712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022] Open
Abstract
Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments on AA contents and compositions depends strongly on the pepper genotype, which was reflected by total AA content, single AA content, essential AA ratio, delicious AA ratio, etc., that change under different light treatments. Additionally, light affected fruit firmness and the content of nutrients such as chlorophyll, vitamin C, and total carotenoids, to varying degrees, depending on pepper genotypes. Thus, our findings indicate that LED-light irradiation is an efficient and promising strategy for preserving or improving the post-harvest commercial and nutritional quality of pepper fruit.
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Shi C, Xia S, Gao M, Han T, Wu W, Li W. Postharvest quality comparison of six blackberry cultivars under two storage conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chong Shi
- Co‐Innovation Center for Sustainable Forestry in Southern China College of Forestry Nanjing Forestry University Nanjing 210037 China
| | - Shuqiong Xia
- Co‐Innovation Center for Sustainable Forestry in Southern China College of Forestry Nanjing Forestry University Nanjing 210037 China
| | - Mingyu Gao
- College of Plant Science and Technology Beijing University of Agriculture Beijing 102206 China
| | - Tianyu Han
- Co‐Innovation Center for Sustainable Forestry in Southern China College of Forestry Nanjing Forestry University Nanjing 210037 China
| | - Wenlong Wu
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing 210014 China
| | - Weilin Li
- Co‐Innovation Center for Sustainable Forestry in Southern China College of Forestry Nanjing Forestry University Nanjing 210037 China
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Zhang XJ, Zhang M, Chitrakar B, Devahastin S, Guo Z. Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02771-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Zhang X, Zhang M, Xu B, Mujumdar AS, Guo Z. Light-emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation. Compr Rev Food Sci Food Saf 2021; 21:106-126. [PMID: 34967490 DOI: 10.1111/1541-4337.12887] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 11/02/2021] [Accepted: 11/07/2021] [Indexed: 12/30/2022]
Abstract
In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non-climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal-derived food, both 400-460 nm LED irradiation based on photodynamic inactivation principle and UV-LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.
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Affiliation(s)
- Xijia Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Zhimei Guo
- R&D Center, Wuxi Haihe Equipment Co., Wuxi, China
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Applications of Ultraviolet Light–Emitting Diode Technology in Horticultural Produce: a Systematic Review and Meta-analysis. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02742-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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9
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Wan C, Tan P, Zeng C, Liu Z. Arachidonic acid treatment combined with low temperature conditioning mitigates chilling injury in cold‐stored banana fruit. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chang Wan
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
| | - Piaopiao Tan
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
| | - Chaozhen Zeng
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
| | - Zhixiang Liu
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
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Increasing the performance of Passion fruit (Passiflora edulis) seedlings by LED light regimes. Sci Rep 2021; 11:20967. [PMID: 34697330 PMCID: PMC8546076 DOI: 10.1038/s41598-021-00103-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Accepted: 10/06/2021] [Indexed: 01/24/2023] Open
Abstract
Due to progress in the industrial development of light-emitting diodes (LEDs), much work has been dedicated to understanding the reaction of plants to these light sources in recent years. In this study, the effect of different LED-based light regimes on growth and performance of passion fruit (Passiflora edulis) seedlings was investigated. Combinations of different light irradiances (50, 100, and 200 µmol m−2 s−1), quality (red, green, and blue light-emitting LEDs), and photoperiods (10 h/14 h, 12 h/12 h and 14 h/10 h light/dark cycles) were used to investigate the photosynthetic pigment contents, antioxidants and growth traits of passion fruit seedlings in comparison to the same treatment white fluorescent light. Light irradiance of 100 µmol m−2 s−1 of a 30% red/70% blue LED light combination and 12 h/12 h light/dark cycles showed the best results for plant height, stem diameter, number of leaves, internode distance, and fresh/dry shoot/root weights. 14 h/10 h light/dark cycles with the same LED light combination promoted antioxidant enzyme activities and the accumulation of phenols and flavonoids. In contrast, lower light irradiance (50 µmol m−2 s−1) had negative effects on most of the parameters. We conclude that passion fruit seedlings' optimal performance and biomass production requires long and high light irradiances with a high blue light portion.
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Loi M, Villani A, Paciolla F, Mulè G, Paciolla C. Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review. Antioxidants (Basel) 2020; 10:antiox10010042. [PMID: 33396461 PMCID: PMC7824119 DOI: 10.3390/antiox10010042] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 02/08/2023] Open
Abstract
Plant antioxidants are important compounds involved in plant defense, signaling, growth, and development. The quantity and quality of such compounds is genetically driven; nonetheless, light is one of the factors that strongly influence their synthesis and accumulation in plant tissues. Indeed, light quality affects the fitness of the plant, modulating its antioxidative profile, a key element to counteract the biotic and abiotic stresses. With this regard, light-emitting diodes (LEDs) are emerging as a powerful technology which allows the selection of specific wavelengths and intensities, and therefore the targeted accumulation of plant antioxidant compounds. Despite the unique advantages of such technology, LED application in the horticultural field is still at its early days and several aspects still need to be investigated. This review focused on the most recent outcomes of LED application to modulate the antioxidant compounds of plants, with particular regard to vitamin C, phenols, chlorophyll, carotenoids, and glucosinolates. Additionally, future challenges and opportunities in the use of LED technology in the growth and postharvest storage of fruits and vegetables were also addressed to give a comprehensive overview of the future applications and trends of research.
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Affiliation(s)
- Martina Loi
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
| | - Alessandra Villani
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
- Department of Biology, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy
| | - Francesco Paciolla
- Automation Engineering, Polytechnic of Bari, Via E. Orabona 4, 70125 Bari, Italy
| | - Giuseppina Mulè
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
| | - Costantino Paciolla
- Department of Biology, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy
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Peng X, Wang B, Wang X, Ni B, Zuo Z. Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3569] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Xin Peng
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Bin Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Xile Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Binbin Ni
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Zhaojiang Zuo
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
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13
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Influencing factor of resistant starch formation and application in cereal products: A review. Int J Biol Macromol 2020; 149:424-431. [DOI: 10.1016/j.ijbiomac.2020.01.264] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/03/2020] [Accepted: 01/27/2020] [Indexed: 02/07/2023]
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14
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Yan Z, Zuo J, Zhou F, Shi J, Xu D, Hu W, Jiang A, Liu Y, Wang Q. Integrated Analysis of Transcriptomic and Metabolomic Data Reveals the Mechanism by Which LED Light Irradiation Extends the Postharvest Quality of Pak-choi ( Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee). Biomolecules 2020; 10:E252. [PMID: 32046153 PMCID: PMC7072264 DOI: 10.3390/biom10020252] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/15/2020] [Accepted: 01/30/2020] [Indexed: 12/16/2022] Open
Abstract
Low-intensity (10 μmol m-2 s-1) white LED (light-emitting diode) light effectively delayed senescence and maintained the quality of postharvest pakchoi during storage at 20 °C. To investigate the mechanism of LED treatment in maintaining the quality of pakchoi, metabolite profiles reported previously were complemented by transcriptomic profiling to provide greater information. A total of 7761 differentially expressed genes (DEGs) were identified in response to the LED irradiation of pak-choi during postharvest storage. Several pathways were markedly induced by LED irradiation, with photosynthesis being the most notable. More specifically, porphyrin and chlorophyll metabolism and glucosinolate biosynthesis were significantly induced by LED irradiation, which is consistent with metabolomics reported previously. Additionally, chlorophyllide a, chlorophyll, as well as total glucosinolate content was positively induced by LED irradiation. Overall, LED irradiation delayed the senescence of postharvest pak-choi mainly by activating photosynthesis, inducting glucosinolate biosynthesis, and inhibiting the down-regulation of porphyrin and chlorophyll metabolism pathways. The present study provides new insights into the effect and the underlying mechanism of LED irradiation on delaying the senescence of pak-choi. LED irradiation represents a useful approach for extending the shelf life of pak-choi.
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Affiliation(s)
- Zhicheng Yan
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Z.Y.); (J.Z.); (F.Z.); (J.S.); (Y.L.)
| | - Jinhua Zuo
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Z.Y.); (J.Z.); (F.Z.); (J.S.); (Y.L.)
| | - Fuhui Zhou
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Z.Y.); (J.Z.); (F.Z.); (J.S.); (Y.L.)
- Laboratory of Biotechnology and Bioresources Utilizatio, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (D.X.); (W.H.); (A.J.)
| | - Junyan Shi
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Z.Y.); (J.Z.); (F.Z.); (J.S.); (Y.L.)
| | - Dongying Xu
- Laboratory of Biotechnology and Bioresources Utilizatio, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (D.X.); (W.H.); (A.J.)
| | - Wenzhong Hu
- Laboratory of Biotechnology and Bioresources Utilizatio, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (D.X.); (W.H.); (A.J.)
| | - Aili Jiang
- Laboratory of Biotechnology and Bioresources Utilizatio, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (D.X.); (W.H.); (A.J.)
| | - Yao Liu
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Z.Y.); (J.Z.); (F.Z.); (J.S.); (Y.L.)
| | - Qing Wang
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Z.Y.); (J.Z.); (F.Z.); (J.S.); (Y.L.)
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Effect of Light-Emitting Diodes and Ultraviolet Irradiation on the Soluble Sugar, Organic Acid, and Carotenoid Content of Postharvest Sweet Oranges ( Citrus sinensis (L.) Osbeck). Molecules 2019; 24:molecules24193440. [PMID: 31546726 PMCID: PMC6803866 DOI: 10.3390/molecules24193440] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/12/2019] [Accepted: 09/21/2019] [Indexed: 01/02/2023] Open
Abstract
Mature ‘Hamlin’ sweet oranges (Citrus sinensis (L.) Osbeck) were irradiated using light-emitting diodes (LEDs) and ultraviolet (UV) light for six days after harvest. Based on evaluation of the basic ripening parameters of fruits, the contents of soluble sugars, organic acids, and carotenoids were analyzed (in pulps) on the sixth day by high-performance liquid chromatography (HPLC). The results showed that LED and UV irradiation not only accelerated orange ripening but also caused significant changes in the soluble sugar, organic acid, and carotenoid content. Compared with fruit subjected to dark shade (DS) treatment, the total soluble sugar, fructose, and glucose contents increased significantly in UV-treated (UVA, UVB, and UVC) fruits, while the sucrose content increased remarkably in white light, UVB, and UVC-treated fruits (p < 0.05). UV treatment was associated with inducing the largest effect on the total soluble sugar content. Except for UVB, other types of light notably induced an accumulation of the total organic acid content, none but blue light and red light markedly induced citric acid accumulation (p < 0.05). Interestingly, only the red light and dark shade treatments had markedly positive effects in terms of inducing carotenoid accumulation, including the total carotenoid, isolutein, zeaxanthin, lutein, neoxanthin, all-trans-violaxanthin, phytofluene, cis-ζ-carotene, and β-carotene concentrations. Other light treatments had significantly negative effects on carotenoid accumulation (p < 0.05). Therefore, soluble sugar, organic acid, and carotenoid accumulation in sweet oranges vary depending on the levels of UV and LED irradiation. Appropriate light irradiation is a potentially effective way to maintain or improve postharvest fruit quality.
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Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments. Foods 2019; 8:foods8090359. [PMID: 31450777 PMCID: PMC6769952 DOI: 10.3390/foods8090359] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 08/13/2019] [Accepted: 08/14/2019] [Indexed: 11/16/2022] Open
Abstract
The influence of emitting diode (LED) treatments for 8 h per day on functional quality of three types of fresh-cut sweet peppers (yellow, red, and green) were investigated after 3, 7, 11, and 14 days postharvest storage on the market shelf at 7 °C. Red LED light (660 nm, 150 μmol m−2 s−1) reduced weight loss to commercially acceptable level levels (≤2.0%) in fresh-cuts of yellow and green sweet peppers at 7 and 11 d, respectively. Blue LED light (450 nm, 100 μmol m−2 s−1) maintained weight loss acceptable for marketing in red fresh-cut sweet peppers up to 11 d. Highest marketability with minimum changes in color difference (∆E) and functional compounds (total phenols, ascorbic acid content, and antioxidant activity) were obtained in yellow and green sweet pepper fresh-cuts exposed to red LED light up to 7 and 11 d, respectively, and for red sweet pepper fresh-cuts exposed to blue LED light for 11 d. Red LED light maintained the highest concentrations of β carotene, chlorophyll, and lycopene in yellow, green, and red sweet pepper fresh-cuts up to 7 d. Similarly, blue LED light showed the highest increase in lycopene concentrations for red sweet pepper fresh-cuts up to 7 d. Red LED (yellow and green sweet peppers) and blue LED (red sweet pepper) lights maintained phenolic compounds by increasing phenylalanine ammonia lyase activity. Thus, the results indicate a new approach to improve functional compounds of different types of fresh-cut sweet pepper.
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