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Pang X, Huang Y, Xiao N, Wang Q, Feng B, Ali Shad M. Effect of EVA film and chitosan coating on quality and physicochemical characteristics of mango fruit during postharvest storage. Food Chem X 2024; 21:101169. [PMID: 38357366 PMCID: PMC10864215 DOI: 10.1016/j.fochx.2024.101169] [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: 11/05/2023] [Revised: 01/04/2024] [Accepted: 01/30/2024] [Indexed: 02/16/2024] Open
Abstract
Mango (Mangifera indica L.) is a major tropical fruit, but a short postharvest life hampers marketing. The objective of this work is to assess the influence of a novel nanocomposite poly (ethylene-co-vinyl acetate) (EVA) film and Chitosan (CTS) affect on mango postharvest quality while stored at 20 °C. The results showed that the film coating treatment reduced the decay rate and weight loss of mangoes, maintaining good postharvest quality of mango fruit. The film coating treatment increased the antioxidant capacity of mangoes by inhibiting PPO activity and increasing the activity of antioxidant enzymes. ACS, ACO, and ethylene release were all suppressed, as well as the expression of the ethylene receptors genes ETR1, ETR2, and ERS2, thus delaying mango aging. After harvest, the EVA treatment was superior to the CTS treatment in mango preservation.
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Affiliation(s)
- Xi Pang
- College of Agriculture, Guangxi University, Nanning 530004, China
| | - Yumi Huang
- College of Agriculture, Guangxi University, Nanning 530004, China
| | - Naiyu Xiao
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Qing Wang
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-Food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Bihong Feng
- College of Agriculture, Guangxi University, Nanning 530004, China
| | - Munsif Ali Shad
- College of Agriculture, Guangxi University, Nanning 530004, China
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Metabolic Profiling and Potential Taste Biomarkers of Two Rambutans during Maturation. Molecules 2023; 28:molecules28031390. [PMID: 36771060 PMCID: PMC9920857 DOI: 10.3390/molecules28031390] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
The metabolite-caused taste variation during rambutan maturation is unknown due to a lack of systematic investigation of all components. In this study, three growing stages, including unripe (S1), half-ripe (S2), and full-ripe (S3) BY2 and BY7 rambutans were compared and profiled by UPLC-MS/MS-based widely targeted metabolomics analysis. We demonstrated that the sugar-acid ratios of two rambutans were greatly improved between the S2 and S3 stages. A total of 821 metabolites were identified, including 232, 205, 204, and 12 differential metabolites (DMs) in BY2-S1 vs. BY2-S2, BY2-S2 vs. BY2-S3, BY7-S1 vs. BY7-S2, and BY7-S2 vs. BY7-S3, respectively. A correlation analysis showed that gamma-aminobutyric acid (GABA) could be the sugar-acid ratio biomarker of BY2 rambutan. Methionine (Met), alanine (Ala), and S-methyl-L-cysteine (SMC) could be total amino acid biomarkers of BY2 and BY7 rambutans. In addition, UPLC-MS/MS-based quantitative verification of the above biomarkers exhibited the same variations as metabolomics analysis. This study not only provides useful nutritive information on rambutans but also valuable metabolic data for rambutan breeding strategies.
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Yin QC, Ji JB, Zhang RH, Duan ZW, Xie H, Chen Z, Hu FC, Deng H. Identification and verification of key taste components in wampee using widely targeted metabolomics. Food Chem X 2022; 13:100261. [PMID: 35499032 PMCID: PMC9040002 DOI: 10.1016/j.fochx.2022.100261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 11/15/2022] Open
Abstract
Due to the lack of comprehensive evaluation of all metabolites in wampee, the metabolic reasons for taste differences are unclear. Here, two local varieties YF1 (sweet taste) and YF2 (sweet-sour taste), were selected for quality analysis, followed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based widely targeted metabolomic analysis. YF1 and YF2 were clearly separated by principal component analysis (PCA) and cluster analysis, and 449 metabolites were different between the cultivars, including 29 carbohydrates and 29 organic acids. Among them, d-galactose, d-mannose, and d-fructose 6-phosphate contributed mainly to the sweet taste of the YF1 wampee. l-citramalic acid, 2-hydroxyglutaric acid, and 3-methylmalic acid were the dominant organic acids in YF2 wampee, and therefore, contributed primarily to the sweet-sour taste. The differential metabolites were significantly enriched in the "ascorbate and aldarate metabolism" and "C5-branched dibasic acid metabolism" pathways. Ascorbate played a crucial role in the regulation of sugars and organic acids through those pathways. In addition, high-performance liquid chromatography (HPLC) based quantitative verification exhibited the same specific cultivar variations.
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Affiliation(s)
- Qing-Chun Yin
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China.,Hainan Institute for Food Control / Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation, Haikou 570311, China
| | - Jian-Bang Ji
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China.,Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya, 572019, China
| | - Rong-Hu Zhang
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China
| | - Zhou-Wei Duan
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China
| | - Hui Xie
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China
| | - Zhe Chen
- Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit Tree Biology of Hainan Province, Haikou 570100, China
| | - Fu-Chu Hu
- Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit Tree Biology of Hainan Province, Haikou 570100, China
| | - Hao Deng
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China.,Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya, 572019, China
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