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Kong Q, Zhang H, Gao Q, Xiong X, Li X, Wang D, Wang L, Zheng H, Ren X. Ultraviolet C irradiation enhances the resistance of grape against postharvest black rot (Aspergillus carbonarius) by regulating the synthesis of phenolic compounds. Food Chem 2024; 460:140509. [PMID: 39068797 DOI: 10.1016/j.foodchem.2024.140509] [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: 04/18/2024] [Revised: 07/07/2024] [Accepted: 07/16/2024] [Indexed: 07/30/2024]
Abstract
UV-C irradiation can maintain fruit quality by inducing fruit disease resistance and reducing decay during storage. Grape (Vitis Vinifera L.) was exposed to 2.4 kJ m-2 UV-C irradiation then inoculated with Aspergillus carbonarius to investigate the changes in nutritional quality, defense related substances and enzyme activities. Postharvest UV-C irradiation can increased the levels of defense-related substances and enzyme activities, such as phenols, flavanols, lignin, proline, glutathione, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and β-1,3-glucanase (GLU). In addition, Resveratrol plays an important role in grape resistance to A. carbonarius infection through further verification by gene expression levels, the transcription factors VvWRKY24 and VvMYB14 are highly correlated with the regulation of VvSTS gene expression. This study revealed the molecular mechanism of postharvest grape fruit response to UV-C irradiation and the defense mechanism against black rot, and provided a theoretical basis for postharvest grape storage and preservation technology.
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Affiliation(s)
- Qingjun Kong
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Haijue Zhang
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Qingchao Gao
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Xiaolin Xiong
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Xue Li
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Di Wang
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Longfei Wang
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Haoxiang Zheng
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Xueyan Ren
- Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
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Paglialunga G, Moscatello S, Battistelli A, Mattioni M, Del Bianco M, Proietti S. Continuous Blue Light Treatment Enhances the Nutritional Value of Hydroponically Grown Eruca vesicaria L. by Improving Ascorbic Acid Biosynthesis. Foods 2024; 13:2141. [PMID: 38998646 PMCID: PMC11241139 DOI: 10.3390/foods13132141] [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: 06/11/2024] [Revised: 06/28/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
This study investigates the effect of continuous blue light (CBL) treatment on quality-related metabolites, focusing on ascorbic acid (AsA) accumulation in hydroponically grown Eruca vesicaria (L.). Plants were subjected to CBL treatment, consisting of 24-h exposure to constant-intensity blue light (48 μmol m-2 s-1) and 12-h exposure to the remaining spectrum (192 μmol m-2 s-1). The activities of key enzymes in AsA biosynthesis and recycling were analyzed, including L-galactono-1,4-lactone dehydrogenase (GalLDh), monodehydroascorbate reductase (MDhAR), dehydroascorbate reductase (DhAR), and ascorbate peroxidase (APX). The results showed a significant increase in AsA accumulation of 65.9% during the "day" and 69.1% during the "night" phases under CBL compared to controls. GalLDh activity increased by 20% during the "day phase" in CBL-treated plants. APX activity also rose significantly under CBL conditions, by 101% during the "day" and 75.6% during the "night". However, this did not affect dehydroascorbic acid levels or the activities of MDhAR and DhAR. These findings highlight the potential of tailored light treatments to enhance the nutraceutical content of horticultural species, offering valuable insights for sustainably improving food quality in controlled-environment agriculture (CEA) systems and understanding the roles of blue light in ascorbic acid biosynthesis.
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Affiliation(s)
- Gabriele Paglialunga
- Research Institute on Terrestrial Ecosystems, National Research Council, 05010 Porano, Italy
| | - Stefano Moscatello
- Research Institute on Terrestrial Ecosystems, National Research Council, 05010 Porano, Italy
| | - Alberto Battistelli
- Research Institute on Terrestrial Ecosystems, National Research Council, 05010 Porano, Italy
| | - Michele Mattioni
- Research Institute on Terrestrial Ecosystems, National Research Council, 05010 Porano, Italy
| | | | - Simona Proietti
- Research Institute on Terrestrial Ecosystems, National Research Council, 05010 Porano, Italy
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3
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Yue Q, Yang X, Cheng P, He J, Shen W, Li Y, Ma F, Niu C, Guan Q. Heterologous Overexpression of Apple MdKING1 Promotes Fruit Ripening in Tomato. PLANTS (BASEL, SWITZERLAND) 2023; 12:2848. [PMID: 37571003 PMCID: PMC10421076 DOI: 10.3390/plants12152848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 07/29/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023]
Abstract
Fruit ripening is governed by a complex regulatory network, and ethylene plays an important role in this process. MdKING1 is a γ subunit of SNF1-related protein kinases (SnRKs), but the function was unclear. Here, we characterized the role of MdKING1 during fruit ripening, which can promote fruit ripening through the ethylene pathway. Our findings reveal that MdKING1 has higher expression in early-ripening cultivars than late-ripening during the early stage of apple fruit development, and its transcription level significantly increased during apple fruit ripening. Overexpression of MdKING1 (MdKING1 OE) in tomatoes could promote early ripening of fruits, with the increase in ethylene content and the loss of fruit firmness. Ethylene inhibitor treatment could delay the fruit ripening of both MdKING1 OE and WT fruits. However, MdKING1 OE fruits turned fruit ripe faster, with an increase in carotenoid content compared with WT. In addition, the expression of genes involved in ethylene biosynthesis (SlACO1, SlACS2, and SlACS4), carotenoid biosynthesis (SlPSY1 and SlGgpps2a), and fruit firmness regulation (SlPG2a, SlPL, and SlCEL2) was also increased in the fruits of MdKING1 OE plants. In conclusion, our results suggest that MdKING1 plays a key role in promoting tomato fruit ripening, thus providing a theoretical basis for apple fruit quality improvement by genetic engineering in the future.
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Affiliation(s)
- Qianyu Yue
- Shenzhen Research Institute, Northwest A&F University, Shenzhen 518000, China;
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Xinyue Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Pengda Cheng
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Jieqiang He
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Wenyun Shen
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Yixuan Li
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Fengwang Ma
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Chundong Niu
- Shenzhen Research Institute, Northwest A&F University, Shenzhen 518000, China;
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
| | - Qingmei Guan
- Shenzhen Research Institute, Northwest A&F University, Shenzhen 518000, China;
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; (X.Y.); (P.C.); (J.H.); (W.S.); (Y.L.); (F.M.)
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Khalid N, Sammi S, Miskeen S, Khan I, Inam-u-llah, Liaquat M, Anwar K, Khan A, Shah AM, Shah AS, Al-Judaibi AAM, Ha JW, Jahangir M. Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food Sci Biotechnol 2023; 32:1281-1296. [PMID: 37362809 PMCID: PMC10289965 DOI: 10.1007/s10068-023-01261-w] [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: 10/21/2022] [Revised: 01/05/2023] [Accepted: 01/16/2023] [Indexed: 02/16/2023] Open
Abstract
Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L-1 SA with 3% CaCl2 maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6 ± 2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L-1 SA with 3% CaCl2) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.
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Affiliation(s)
- Nosheen Khalid
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Shehla Sammi
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Sumaira Miskeen
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Inam-u-llah
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Muhammad Liaquat
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Khurshid Anwar
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Adnan Khan
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
- Kyber-Pakhtunkhwa Food Safety and Halal Food Authority, Peshawar, Pakistan
| | - Abdul Majeed Shah
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Abdul Sattar Shah
- Kyber-Pakhtunkhwa Food Safety and Halal Food Authority, Peshawar, Pakistan
- Department of Agricultural Sciences, University of Swabi, Swabi, Pakistan
| | | | - Jae-Won Ha
- Department of Food Science & Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, South Korea
| | - Muhammad Jahangir
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
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5
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Song Y, Teakle G, Lillywhite R. Unravelling effects of red/far-red light on nutritional quality and the role and mechanism in regulating lycopene synthesis in postharvest cherry tomatoes. Food Chem 2023; 414:135690. [PMID: 36821918 DOI: 10.1016/j.foodchem.2023.135690] [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: 07/19/2022] [Revised: 09/24/2022] [Accepted: 02/10/2023] [Indexed: 02/19/2023]
Abstract
The main goal of this study was to explore the role of red/far-red light in the preservation of postharvest quality in cherry tomato fruits and the mechanism of red/far-red light in regulation of lycopene synthesis. Results showed that red/far-red light irradiation inhibited weight loss and promoted colour change during storage, and it also increased the content of lycopene and β-carotene compared to control. Gene PSY, ZDS and LCY-b were overexpressed in fruits treated with red/far-red light during 33 days' storage compared to control. The analysis of genes involved in red/far-red light absorbance (PHYA and PHYB) and mediation (HY5 and PIF3), and fruit ripening (ACS2 and RIN) suggests that red/far-red light promote lycopene accumulation through phytochrome-mediated signalling pathway to induce HY5. Elevated HY5 could either directly bind to PSY or promote the expression of ACS2 to induce RIN through MADS-loop to enhanced lycopene content.
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Affiliation(s)
- Yanjie Song
- Warwick Crop Centre, School of Life Science, The University of Warwick, Wellesbourne CV35 9EF, UK.
| | - Graham Teakle
- Warwick Crop Centre, School of Life Science, The University of Warwick, Wellesbourne CV35 9EF, UK.
| | - Robert Lillywhite
- Warwick Crop Centre, School of Life Science, The University of Warwick, Wellesbourne CV35 9EF, UK.
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6
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Safaeian Laein S, Katouzian I, Mozafari MR, Farnudiyan-Habibi A, Akbarbaglu Z, Shadan MR, Sarabandi K. Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations. Crit Rev Food Sci Nutr 2023; 64:7728-7747. [PMID: 36950963 DOI: 10.1080/10408398.2023.2191281] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2023]
Abstract
Nowadays, the use of lipid-based nanocarriers for the targeted and controlled delivery of a variety of hydrophobic and hydrophilic bioactive-compounds and drugs has increased significantly. However, challenges such as thermodynamic instability, oxidation, and degradation of lipid membranes, as well as the unintended release of loaded compounds, have limited the use of these systems in the food and pharmaceutical industries. Therefore, the present study reviews the latest achievements in evaluating the characteristics, production methods, challenges, functional, and biological stabilization strategies of lipid-based carriers (including changes in formulation composition, structural modification, membrane-rigidity, and finally monolayer or multilayer coating with biopolymers) in different conditions, as well as molecular dynamics simulations. The scientists' findings indicate the effect of natural biopolymers (such as chitosan, calcium alginate, pectin, dextran, xanthan, caseins, gelatin, whey-proteins, zein, and etc.) in modifying the external structure of lipid-based carriers, improving thermodynamic stability and resistance of membranes to physicochemical and mechanical tensions. However, depending on the type of bioactive compound as well as the design and production goals of the delivery-system, selecting the appropriate biopolymer has a significant impact on the stability of vesicles and maintaining the bioaccessibility of the loaded-compounds due to the stresses caused by the storage-conditions, formulation, processing and gastrointestinal tract.
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Affiliation(s)
- Sara Safaeian Laein
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Iman Katouzian
- Australasian Nanoscience and Nanotechnology Initiative (ANNI), Clayton, Victoria, Australia
| | - M R Mozafari
- Australasian Nanoscience and Nanotechnology Initiative (ANNI), Clayton, Victoria, Australia
| | - Amir Farnudiyan-Habibi
- Department of Pharmaceutical Biomaterials, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
- Nano-Encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
| | - Mohammad Reza Shadan
- Clinical Immunology Research Center, Zahedan University of Medical Sciences, Zahedan, Iran
- Department of Food science and technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Khashayar Sarabandi
- Department of Food science and technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
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Vitalis F, Muncan J, Anantawittayanon S, Kovacs Z, Tsenkova R. Aquaphotomics Monitoring of Lettuce Freshness during Cold Storage. Foods 2023; 12:foods12020258. [PMID: 36673350 PMCID: PMC9858011 DOI: 10.3390/foods12020258] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/21/2022] [Accepted: 12/26/2022] [Indexed: 01/09/2023] Open
Abstract
Fresh-cut leafy vegetables are one of the most perishable products because they readily deteriorate in quality even during cold storage and have a relatively short shelf life. Since these products are in high demand, methods for rigorous quality control and estimation of freshness that are rapid and non-destructive would be highly desirable. The objective of the present research was to develop a rapid, non-destructive near-infrared spectroscopy (NIRS)-based method for the evaluation of changes during cold storage of lettuce using an aquaphotomics approach to monitor the water molecular structure in lettuce leaves. The reference measurements showed that after 6 days of dark, cold storage, the weight and water activity of lettuce leaves decreased and β-carotene decreased, while chlorophylls slightly increased. Aquaphotomics characterization showed large differences in the lettuce leaves' spectra depending on their growth zone. Difference spectra, principal component analysis (PCA) and linear discriminant analysis (LDA) confirmed the differences in the inner and outer leaves and revealed that spectra change as a function of storage time. Partial least squares regression (PLSR) allowed the prediction of the time spent in storage with a coefficient of determination of R2 = 0.80 and standard error of RMSE = 0.77 days for inner, and R2 = 0.86 and RMSE = 0.66 days for outer leaves, respectively. The following water absorbance bands were found to provide the most information in the spectra: 1348, 1360, 1373, 1385, 1391, 1410, 1416, 1422, 1441, 1447, 1453, 1466, 1472, 1490, 1503, 1515, 1521, 1534 and 1571 nm. They were further used as water matrix coordinates (WAMACs) to define the water spectral patterns (WASPs) of lettuce leaves. The WASPs of leaves served to succinctly describe the state of lettuces during storage. The changes in WASPs during storage reveled moisture loss, damage to cell walls and expulsion of intracellular water, as well as loss of free and weakly hydrogen-bonded water, all leading to a loss of juiciness. The WASPs also showed that damage stimulated the defense mechanisms and production of vitamin C. The leaves at the end of the storage period were characterized by water strongly bound to collapsed structural elements of leaf tissues, mainly cellulose, leading to a loss of firmness that was more pronounced in the outer leaves. All of this information was reflected in the changes of absorbance in the identified WAMACs, showing that the water molecular structure of lettuce leaves accurately reflects the state of the lettuce during storage and that WASPs can be used as a multidimensional biomarker to monitor changes during storage.
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Affiliation(s)
- Flora Vitalis
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói Street 14-16, H-1118 Budapest, Hungary
| | - Jelena Muncan
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, 1-1, Rokkodai, Nada, Kobe 657-8501, Japan
| | - Sukritta Anantawittayanon
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, 1-1, Rokkodai, Nada, Kobe 657-8501, Japan
| | - Zoltan Kovacs
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói Street 14-16, H-1118 Budapest, Hungary
| | - Roumiana Tsenkova
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, 1-1, Rokkodai, Nada, Kobe 657-8501, Japan
- Correspondence: ; Tel.: +81-78-803-5911
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8
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Martínez-Zamora L, Castillejo N, Artés–Hernández F. Effect of postharvest visible spectrum LED lighting on quality and bioactive compounds of tomatoes during shelf life. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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9
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González‐Casado S, López‐Gámez G, Martín‐Belloso O, Elez‐Martínez P, Soliva‐Fortuny R. Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time. J Food Sci 2022; 87:3913-3924. [PMID: 35983588 PMCID: PMC9805007 DOI: 10.1111/1750-3841.16270] [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: 02/17/2022] [Revised: 06/06/2022] [Accepted: 07/11/2022] [Indexed: 01/09/2023]
Abstract
Pulsed light (PL) is proposed as a novel strategy for the food industry to enhance the antioxidant potential of fruits and vegetables for industrial uses. The main aim of this work is to evaluate the impact of postharvest PL treatments of different spectral ranges on the carotenoid concentration as well as quality attributes of tomatoes during post-treatment time. Doses of wide-spectrum light (180-1100 nm), full-spectrum without ultraviolet (UV)-C wavelengths (305-1100 nm), and visible (VIS) + near-infrared light (NIR) (400-1100 nm) were compared. Total carotenoids, lycopene, and chlorophyll contents were spectrophotometrically assessed just after treatments and 1, 5, and 10 days post-treatment. PL treatments accelerated the accumulation of both total carotenoids and lycopene concentrations in tomato fruits. Nevertheless, the efficacy of PL depended on the applied spectral range. Tomato subjected to VIS + NIR treatment exhibited the greatest enhancement in total carotenoids (31 %) and lycopene (35 %) content at day 5 post-treatment and quality attributes were not affected. Conversely, UV-light exposure did not enhance carotenoid concentrations. These results evidenced that VIS + NIR treatments induced a faster accumulation of carotenoids without negatively affecting tomato quality attributes. PRACTICAL APPLICATION: The integration of visible and near-infrared (VIS + NIR) light filters in pulsed light (PL) processing allows enhancing the accumulation of bioactive compounds in tomato tissues in a sustainable way, which can be processed to obtain derived products (e.g., juices, purees) with health-promoting properties. PL technology is characterized by a lack of residual compounds and the absence of applying chemicals potentially harmful to humans. Industries can attract the attention of consumers through their application, which allows offering this added value.
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Affiliation(s)
| | - Gloria López‐Gámez
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Olga Martín‐Belloso
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Pedro Elez‐Martínez
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Robert Soliva‐Fortuny
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
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10
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Kurubas MS, Yildirim IK, Ali Q, Erkan M. Maintenance shelf-life quality of cocktail tomatoes by using UV-C illumination and Arabic gum coating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3897-3907. [PMID: 34952983 DOI: 10.1002/jsfa.11739] [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: 10/09/2021] [Revised: 12/15/2021] [Accepted: 12/24/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV-C illumination and its combinations on postharvest quality parameters of cocktail tomatoes (Solanum lycopersicum L. cv. Ipekce F1 ). After harvest, mature green tomatoes were treated with 10% Arabic gum (AG10), 20% AG (AG20), 3.6 kJ m-2 ultraviolet-C (UV-C) illumination, 3.6 kJ m-2 UV-C+AG10 and 3.6 kJ m-2 UV-C+AG20, and stored at 20 °C for 20 days. RESULTS The highest titratable acidity (TA), total soluble solids (TSS) and the lowest weight loss were obtained in AG20 treatments. Maximum fruit firmness and L* value were in AG20 and UV-C+AG20 treatment. The greatest h° values were recorded in AG20, UV-C+AG20 and control group. The highest vitamin C content were obtained from AG20, UV-C+AG10 and UV-C+AG20 treated tomatoes. Minimum lycopene content was determined from AG10, AG20, UV-C+AG10 and UV-C+AG20 treatments. Maximum chlorophyll content was determined from UV-C+AG20-treated tomatoes. AG10, AG20, UV-C+AG10 and UV-C+AG20 treatments resulted in lower ethylene emissions as compared to control and UV-C-treated tomatoes. AG20, UV-C+AG10 and UV-C+AG20 treatments generally had lower values than control and UV-C in term of respiration rates. CONCLUSION It is concluded that AG20 treatment effectively maintained the postharvest quality and biochemical properties of cocktail tomatoes as compared to other tested treatments. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mehmet S Kurubas
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
| | - Isilay K Yildirim
- Republic of Turkey Ministry of Agriculture and Forestry Bati Akdeniz Agricultural Research Institute, Antalya, Turkey
| | - Qasid Ali
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
| | - Mustafa Erkan
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
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11
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Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Utilizing laser spectrochemical analytical methods for assessing the ripening progress of tomato. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01407-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
AbstractTo meet market demands and minimize losses, the tomato crop (Solanum Lycopersicum L.) requires a simple, rapid, and cost-effective method to distinguish between different maturity stages with high accuracy. This study aimed at evaluating two spectrochemical analytical techniques, namely laser-induced fluorescence (LIF) and laser-induced breakdown spectroscopy (LIBS), to discriminate three different maturity stages of tomato fruit (‘Green/Breaker’; ‘Turning/Pink’; and ‘Light-red/Red’). The simple linear regression confirmed the obtained LIF results with chlorophyll content (mg/100 g), hue angle (h°), and firmness (kg/cm2) of the different maturity stages (measured by conventional methods). Furthermore, the findings showed that the peak intensities of LIF spectra decreased with the chlorophyll content depletion during ripening. Moreover, the data exposed a reasonably good association between LIF spectra and chlorophyll content with a regression coefficient of 0.85. On the other hand, firmness and skin hue have shown an excellent predictor for the spectra with a high regression coefficient of 0.94. For LIBS spectra of each maturity stage, the ratios of Ca’s ionic-to-atomic spectral lines intensities have followed the same trend as conventionally measured firmness. The results demonstrated that LIF and LIBS are accurate, easy, and fast techniques used to define tomatoes’ different ripening stages. Both methods are useable in situ without any prior laboratory work.
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13
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Han JW, Ren QS, Ji ZT, Yang XT. Mathematical model of postharvest variation in tomato color based on optimized response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2972-2980. [PMID: 34766342 DOI: 10.1002/jsfa.11637] [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: 08/19/2021] [Revised: 10/17/2021] [Accepted: 11/12/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Manual inspection and instrumentation form the traditional approach to determining tomato color but these methods only determine tomato color at a given moment and cannot predict dynamically how tomato color varies during storage and transportation. Such methods thus cannot help suppliers and retailers establish good management practices for the flexible control of tomato maturity, accurate judgment of market positioning in the industry, or during distribution and marketing. To address this shortcoming, this work first investigates how tomato color parameters (a* and h°) evolve through the various stages of maturity (green, turn, and light red) under different storage conditions. Based on experimental results, it develops an optimized response-surface model (RSM) by using differential evolution to predict how tomato color varies during storage. RESULTS Tomatoes are more likely to change color at high temperatures and under conditions of high humidity. Temperature affects tomato color more strongly than humidity. The accuracy of the RSM was confirmed by a good agreement with experiments. All determination coefficients R2 of the RSMs for a* and h° are greater than 0.91. The mean absolute errors for a* and h° are 3.8112 and 5.6500, respectively. The root mean square errors for a* and h° are 4.6840 and 6.9198, respectively. CONCLUSION This research reveals how storage temperature and humidity affect the postharvest variations in tomato color and thus establishes a dynamic model for predicting tomato color. The proposed RSM provides a reliable theoretical foundation for dynamic, nondestructive monitoring of tomato ripeness in the cold chain. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jia-Wei Han
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Qing-Shan Ren
- College of Information and Intelligence, Hunan Agricultural University, Changsha, China
| | - Zeng-Tao Ji
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Xin-Ting Yang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
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14
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ClPIF3-ClHY5 Module Regulates ClPSY1 to Promote Watermelon Fruit Lycopene Accumulation Earlier under Supplementary Red Lighting. Int J Mol Sci 2022; 23:ijms23084145. [PMID: 35456963 PMCID: PMC9024441 DOI: 10.3390/ijms23084145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 02/01/2023] Open
Abstract
Lycopene content is one of the important factors for determining watermelon fruit quality. In this study, a small-type watermelon was grown in a greenhouse with supplementary red lighting for 10 h per day. The results showed that the content of lycopene in the flesh was increased 6.3-fold after 25 days of supplementary red lighting. qRT-PCR analysis showed that PHYTOENE SYNTHASE 1(ClPSY1) is the major gene that responds to red light within the lycopene synthesis pathway. Moreover, we identified two key transcription factors that were involved in light signal transduction PHYTOCHROME INTERACTING FACTORS 3 (ClPIF3) and LONG HYPOCOTYL 5 (ClHY5) in watermelon flesh. The interaction experiments showed that ClHY5, a potent ClPIF3 antagonist, regulated ClPSY1 expression by directly targeting a common promoter cis-element (G-box). Collectively, our findings identified that ClHY5 and ClPIF3 formed an activation-suppression transcriptional module that is responsive to red light and, through this model, regulated watermelon lycopene accumulation in greenhouse winter cultivation.
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15
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Huang X, Hu L, Kong W, Yang C, Xi W. Red light-transmittance bagging promotes carotenoid accumulation of grapefruit during ripening. Commun Biol 2022; 5:303. [PMID: 35379890 PMCID: PMC8980019 DOI: 10.1038/s42003-022-03270-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 03/14/2022] [Indexed: 11/17/2022] Open
Abstract
Light, a crucial environmental signal, is involved in the regulation of secondary metabolites. To understand the mechanism by which light influences carotenoid metabolism, grapefruits were bagged with four types of light-transmitting bags that altered the transmission of solar light. We show that light-transmitting bagging induced changes in carotenoid metabolism during fruit ripening. Compared with natural light, red light (RL)-transmittance treatment significantly increases the total carotenoid content by 62%. Based on weighted gene co-expression network analysis (WGCNA), ‘blue’ and ‘turquoise’ modules are remarkably associated with carotenoid metabolism under different light treatment (p < 0.05). Transcriptome analysis identifies transcription factors (TFs) bHLH128, NAC2-like/21/72, MYB-like, AGL11/AGL61, ERF023/062, WRKY20, SBPlike-7/13 as being involved in the regulation of carotenoid metabolism in response to RL. Under RL treatment, these TFs regulate the accumulation of carotenoids by directly modulating the expression of carotenogenic genes, including GGPPS2, PDS, Z-ISO, ZDS2/7, CRTISO3, CYP97A, CHYB, ZEP2, CCD1-2. Based on these results, a network of the regulation of carotenoid metabolism by light in citrus fruits is preliminarily proposed. These results show that RL treatments have great potential to improve coloration and nutritional quality of citrus fruits. Grapefruits ripened in red light-transmitting bags have 62% more carotenoid content than those ripened in natural light, leading to better coloration and higher nutritional quality.
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Affiliation(s)
- Xiulian Huang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, 400716, China
| | - Linping Hu
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, 400716, China
| | - Wenbin Kong
- Chongqing Agricultural Technology Extension Station, Chongqing, 401121, China
| | - Can Yang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, 400716, China
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, 400716, China.
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16
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Bayana D, İçier F. Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13990] [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)
- Damla Bayana
- Food Engineering Department, Graduate School of Natural and Applied Sciences Ege University Bornova Izmir Turkey
| | - Filiz İçier
- Department of Food Engineering, Faculty of Engineering Ege University Bornova Izmir Turkey
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17
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Perera WPTD, Navaratne SB, Wickramasinghe I. Review on effect of postharvest illumination by fluorescent and ultraviolet light waves on the quality of vegetables. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13960] [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)
- W. P. T. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
| | - I. Wickramasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
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18
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Effect of regulated deficit irrigation on commercial quality parameters, carotenoids, phenolics and sugars of the black cherry tomato (Solanum lycopersicum L.) ʽSunchocolaʼ. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104220] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Semitsoglou-Tsiapou S, Meador TB, Peng B, Aluwihare L. Photochemical (UV-vis/H 2O 2) degradation of carotenoids: Kinetics and molecular end products. CHEMOSPHERE 2022; 286:131697. [PMID: 34392195 DOI: 10.1016/j.chemosphere.2021.131697] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/20/2021] [Accepted: 07/25/2021] [Indexed: 06/13/2023]
Abstract
Constraining the formation mechanisms of organic matter that persists in aquatic reservoirs is important for determining the reactivity and fate of carbon and nutrients in these environments. Recent studies have linked dissolved organic matter (DOM) accumulating in the ocean to linear terpenoid structures, and carotenoid degradation products have been proposed as potential precursors. The prevalence of reactive oxygen species in aquatic environments and their potential to be quenched by carotenoids led us to examine radical-assisted photochemical degradation of carotenoids as a potential mechanism for DOM formation and transformation. Experiments were conducted with aggregates of β-carotene, astaxanthin, fucoxanthin and meso-zeaxanthin in THF:H2O under solar light irradiation assisted by hydrogen peroxide (UV-Vis/H2O2). Based on the fine structure of UV-Vis spectra, it was determined that β-carotene and meso-zeaxanthin formed J-type aggregates in experimental solutions, while astaxanthin and fucoxanthin formed H2-type aggregates, consistent with their structural characteristics. All carotenoids degraded under the combined influence of photolysis and OH scavenging, with fucoxanthin exhibiting the fastest degradation kinetics (kPO = 3.69 10-3 s-1) and meso-zeaxanthin the slowest (kPO = 4.37 10-4 s-1). The major degradation products detected by electrospray ionization (ESI) tandem mass spectrometry (MS/MS) were apo-aldehydes and apo-ketones, with the latter tending to accumulate, but epoxidation of the carotenoids also took place, and longer irradiation times resulted in lower molecular weight products. Reaction kinetics and accumulating carotenoid oxidation products identified in this study provide potential formation mechanisms and biomarkers for examining DOM cycling.
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Affiliation(s)
- Sofia Semitsoglou-Tsiapou
- Soil and Water Research Infrastructure, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic.
| | - Travis B Meador
- Soil and Water Research Infrastructure, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic; Institute of Hydrobiology, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic; Institute of Soil Biology, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic; Department of Ecosystem Biology, Faculty of Science, University of South Bohemia, Branišovská 1160/31, 37005, České Budějovice, Czech Republic
| | - Bo Peng
- Scripps Institution of Oceanography, University of California San Diego, 8622 Kennel Way, La Jolla, CA, 92037, San Diego, CA, USA
| | - Lihini Aluwihare
- Scripps Institution of Oceanography, University of California San Diego, 8622 Kennel Way, La Jolla, CA, 92037, San Diego, CA, USA
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20
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Jongman M, Carmichael P, Loeto D, Gomba A. Advances in the use of biocontrol applications in preharvest and postharvest environments: A food safety milestone. J Food Saf 2021. [DOI: 10.1111/jfs.12957] [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)
| | - Patricia Carmichael
- Department of Agricultural Research and Specialists Services Malkerns Eswatini
| | - Daniel Loeto
- Department of Biological Sciences University of Botswana Gaborone Botswana
| | - Annancietar Gomba
- National Institute for Occupational Health National Health Laboratory Service Johannesburg South Africa
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21
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Bai C, Zheng Y, Watkins CB, Fu A, Ma L, Gao H, Yuan S, Zheng S, Gao L, Wang Q, Meng D, Zuo J. Revealing the Specific Regulations of Brassinolide on Tomato Fruit Chilling Injury by Integrated Multi-Omics. Front Nutr 2021; 8:769715. [PMID: 34926549 PMCID: PMC8681340 DOI: 10.3389/fnut.2021.769715] [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: 09/02/2021] [Accepted: 10/04/2021] [Indexed: 12/28/2022] Open
Abstract
Tomato fruit is susceptible to chilling injury (CI) when stored at low temperatures, limiting its storage potential, and resulting in economic loss if inappropriate temperatures are used. Brassinolide (BR) is a plant growth regulator that is known to decrease the susceptibility of fruit to CI. In this study, transcriptome, metabolome, and proteome analysis revealed the regulation mechanism of BR treatment in alleviating tomato fruit CI. The results showed that the differentially expressed metabolites mainly included amino acids, organic acids, carbohydrates, and lipids. Differentially expressed genes (DEGs) were involved in plant cold stress response (HSFA3, SHSP, and TPR), fruit redox process (POD, PAL, and LOX), related to the fruit texture (CESA, β-Gal, and PAE), plant hormone signal transduction (ACS3, ARF, and ERF,), transcription factors (TCP, bHLH, GATA). Moreover, differentially expressed proteins were associated with fruit texture (CESA, PE, PL, and CHI), plant oxidation processes (LOX, GPX, CAT, and POD), plant cold stress response (HSF, HSP20, HSP70, and HSP90B), plant hormone signal transduction (BSK1 and JAR1) and transcription factors (WRKY and MYB). Our study showed that BR alleviates CI symptoms of tomato fruit by regulating LOX in the α-linolenic acid metabolism pathway, enhancing jasmonic acid-CoA (JA-CoA) synthesis, inhibiting cell wall and membrane lipid damage. The results provided a theoretical basis for further study on the CI mechanism of tomato fruit.
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Affiliation(s)
- Chunmei Bai
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yanyan Zheng
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Christopher B. Watkins
- School of Integrative Plant Science, Horticulture Section, College of Agriculture and Life Science, Cornell University, Ithaca, NY, United States
| | - Anzhen Fu
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Lili Ma
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - HongWu Gao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Shuzhi Yuan
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Shufang Zheng
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Lipu Gao
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Qing Wang
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinhua Zuo
- Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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Amiri A, Mortazavi SMH, Ramezanian A, Mahmoodi Sourestani M, Mottaghipisheh J, Iriti M, Vitalini S. Prevention of decay and maintenance of bioactive compounds in strawberry by application of UV-C and essential oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01095-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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23
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Current Status of Optical Systems for Measuring Lycopene Content in Fruits: Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11199332] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Optical systems are used for analysing the internal composition and the external properties in food. The measurement of the lycopene content in fruits and vegetables is important because of its benefits to human health. Lycopene prevents cardiovascular diseases, cataracts, cancer, osteoporosis, male infertility, and peritonitis. Among the optical systems focused on the estimation and identification of lycopene molecule are high-performance liquid chromatography (HPLC), the colorimeter, infrared near NIR spectroscopy, UV-VIS spectroscopy, Raman spectroscopy, and the systems of multispectral imaging (MSI) and hyperspectral imaging (HSI). The main objective of this paper is to present a review of the current state of optical systems used to measure lycopene in fruits. It also reports important factors to be considered in order to improve the design and implementation of those optical systems. Finally, it was observed that measurements with HPLC and spectrophotometry present the best results but use toxic solvents and require specialized personnel for their use. Moreover, another widely used technique is colorimetry, which correlates the lycopene content using color descriptors, typically those of CIELAB. Likewise, it was identified that spectroscopic techniques and multispectral images are gaining importance because they are fast and non-invasive.
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24
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Gong J, Zeng Y, Meng Q, Guan Y, Li C, Yang H, Zhang Y, Ampomah-Dwamena C, Liu P, Chen C, Deng X, Cheng Y, Wang P. Red light-induced kumquat fruit coloration is attributable to increased carotenoid metabolism regulated by FcrNAC22. JOURNAL OF EXPERIMENTAL BOTANY 2021; 72:6274-6290. [PMID: 34125891 DOI: 10.1093/jxb/erab283] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Accepted: 06/11/2021] [Indexed: 05/29/2023]
Abstract
Carotenoids play vital roles in the coloration of plant tissues and organs, particularly fruits; however, the regulation of carotenoid metabolism in fruits during ripening is largely unknown. Here, we show that red light promotes fruit coloration by inducing accelerated degreening and carotenoid accumulation in kumquat fruits. Transcriptome profiling revealed that a NAC (NAM/ATAF/CUC2) family transcription factor, FcrNAC22, is specifically induced in red light-irradiated fruits. FcrNAC22 localizes to the nucleus, and its gene expression is up-regulated as fruits change color. Results from dual luciferase, yeast one-hybrid assays and electrophoretic mobility shift assays indicate that FcrNAC22 directly binds to, and activates the promoters of three genes encoding key enzymes in the carotenoid metabolic pathway. Moreover, FcrNAC22 overexpression in citrus and tomato fruits as well as in citrus callus enhances expression of most carotenoid biosynthetic genes, accelerates plastid conversion into chromoplasts, and promotes color change. Knock down of FcrNAC22 expression in transiently transformed citrus fruits attenuates fruit coloration induced by red light. Taken together, our results demonstrate that FcrNAC22 is an important transcription factor that mediates red light-induced fruit coloration via up-regulation of carotenoid metabolism.
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Affiliation(s)
- Jinli Gong
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yunliu Zeng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Qiunan Meng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yajie Guan
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Chengyang Li
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Hongbin Yang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yingzi Zhang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Charles Ampomah-Dwamena
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169, Auckland, New Zealand
| | - Ping Liu
- Guangxi Academy of Specialty Crops, Guilin, Guangxi, China
| | - Chuanwu Chen
- Guangxi Academy of Specialty Crops, Guilin, Guangxi, China
| | - Xiuxin Deng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yunjiang Cheng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
| | - Pengwei Wang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan, 430070, China
- National R&D Centre for Citrus Preservation, Huazhong Agricultural University, Wuhan, 430070, China
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25
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Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111819] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Santin M, Ranieri A, Castagna A. Anything New under the Sun? An Update on Modulation of Bioactive Compounds by Different Wavelengths in Agricultural Plants. PLANTS (BASEL, SWITZERLAND) 2021; 10:1485. [PMID: 34371687 PMCID: PMC8309429 DOI: 10.3390/plants10071485] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/17/2021] [Accepted: 07/18/2021] [Indexed: 12/15/2022]
Abstract
Plants continuously rely on light as an energy source and as the driver of many processes in their lifetimes. The ability to perceive different light radiations involves several photoreceptors, which in turn activate complex signalling cascades that ultimately lead to a rearrangement in plant metabolism as an adaptation strategy towards specific light conditions. This review, after a brief summary of the structure and mode of action of the different photoreceptors, introduces the main classes of secondary metabolites and specifically focuses on the influence played by the different wavelengths on the content of these compounds in agricultural plants, because of their recognised roles as nutraceuticals.
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Affiliation(s)
- Marco Santin
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
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27
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Meléndez-Martínez AJ, Mandić AI, Bantis F, Böhm V, Borge GIA, Brnčić M, Bysted A, Cano MP, Dias MG, Elgersma A, Fikselová M, García-Alonso J, Giuffrida D, Gonçalves VSS, Hornero-Méndez D, Kljak K, Lavelli V, Manganaris GA, Mapelli-Brahm P, Marounek M, Olmedilla-Alonso B, Periago-Castón MJ, Pintea A, Sheehan JJ, Tumbas Šaponjac V, Valšíková-Frey M, Meulebroek LV, O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Crit Rev Food Sci Nutr 2021; 62:1999-2049. [PMID: 33399015 DOI: 10.1080/10408398.2020.1867959] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, Sevilla, Spain
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Filippos Bantis
- Department of Horticulture, Aristotle University, Thessaloniki, Greece
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich-Schiller-Universität Jena, Jena, Germany
| | - Grethe Iren A Borge
- Fisheries and Aquaculture Research, Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Anette Bysted
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - M Pilar Cano
- Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - M Graça Dias
- Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Lisboa, Portugal
| | | | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | | | | | | | | | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Vera Lavelli
- DeFENS-Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | - Paula Mapelli-Brahm
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | | | - Adela Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | | | | | | | - Lieven Van Meulebroek
- Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium
| | - Nora O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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28
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Effect of postharvest irradiation with red light on epidermal color and carotenoid concentration in different parts of tomatoes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00770-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Kang CK, Yang JE, Park, HW, Choi YJ. Enhanced Lycopene Production by UV-C Irradiation in Radiation-Resistant Deinococcus radiodurans R1. J Microbiol Biotechnol 2020; 30:1937-1943. [PMID: 33046679 PMCID: PMC9728254 DOI: 10.4014/jmb.2009.09013] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 09/25/2020] [Accepted: 10/04/2020] [Indexed: 12/15/2022]
Abstract
Although classical metabolic engineering strategies have succeeded in developing microbial strains capable of producing desired bioproducts, metabolic imbalance resulting from extensive genetic manipulation often leads to decreased productivity. Thus, abiotic strategies for improving microbial production performance can be an alternative to overcome drawbacks arising from intensive metabolic engineering. Herein, we report a promising abiotic method for enhancing lycopene production by UV-C irradiation using a radiation-resistant ΔcrtLm/crtB+dxs+ Deinococcus radiodurans R1 strain. First, the onset of UV irradiation was determined through analysis of the expression of 11 genes mainly involved in the carotenoid biosynthetic pathway in the ΔcrtLm/crtB+dxs+ D. radiodurans R1 strain. Second, the effects of different UV wavelengths (UV-A, UV-B, and UV-C) on lycopene production were investigated. UV-C irradiation induced the highest production, resulting in a 69.9% increase in lycopene content [64.2 ± 3.2 mg/g dry cell weight (DCW)]. Extended UV-C irradiation further enhanced lycopene content up to 73.9 ± 2.3 mg/g DCW, a 95.5% increase compared to production without UV-C irradiation (37.8 ± 0.7 mg/g DCW).
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Affiliation(s)
- Chang Keun Kang
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea
| | - Jung Eun Yang
- Department of Advanced Process Technology and Fermentation, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hae Woong Park,
- Department of Advanced Process Technology and Fermentation, World Institute of Kimchi, Gwangju 61755, Republic of Korea,Corresponding authors H.W.Park Phone: +82-62-610-1728 Fax: +82-62-610-1850
| | - Yong Jun Choi
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea,Y.J.Choi Phone: +82-2-6490-2873 Fax: +82-2-6490-2859
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30
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Kong D, Zhao W, Ma Y, Liang H, Zhao X. Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dehui Kong
- Food Science and Engineering College Beijing University of Agriculture Beijing100096China
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Wenting Zhao
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Yue Ma
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Hao Liang
- Longda Food Group Company Limited Shandong265231China
| | - Xiaoyan Zhao
- Food Science and Engineering College Beijing University of Agriculture Beijing100096China
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
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31
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Hammaz F, Charles F, Kopec RE, Halimi C, Fgaier S, Aarrouf J, Urban L, Borel P. Temperature and storage time increase provitamin A carotenoid concentrations and bioaccessibility in post-harvest carrots. Food Chem 2020; 338:128004. [PMID: 32950868 DOI: 10.1016/j.foodchem.2020.128004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/28/2020] [Accepted: 09/01/2020] [Indexed: 01/12/2023]
Abstract
The aim was to enhance provitamin A carotenoid (proVA CAR) concentrations and bioaccessibility in carrots by manipulating post-harvest factors. To that end, we assessed the effects of Ultraviolet-C light, pulsed light, storage temperature, and storage duration. We also measured CAR bioaccessibility by using an in vitro model. Pulsed light, but not Ultraviolet-C, treatment increased proVA CAR concentrations in the cortex tissue (p < 0.05). Longer storage times and higher temperatures also increased concentrations (p < 0.05). The maximal increase induced by pulsed light was obtained after treatment with 20 kJ/m2 and 3-days of storage at 20 °C. However, the positive effect induced by pulsed light decreased considerably over the next seven days. ProVA CAR in carrots with the highest concentrations also proved to be more bioaccessible (p < 0.05). Thus, proVA CAR concentrations in stored carrots can be increased significantly through storage times and temperatures. Pulsed light can also significantly increase proVA CAR concentrations, but only temporarily.
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Affiliation(s)
- Faiza Hammaz
- C2VN, INRAE, INSERM, Aix Marseille Univ, Marseille, France
| | - Florence Charles
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Rachel E Kopec
- Division of Human Nutrition, Department of Human Sciences, The Ohio State University, Columbus, OH 43210, USA; Foods for Health Discovery Theme, The Ohio State University, USA
| | | | - Salah Fgaier
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Jawad Aarrouf
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Laurent Urban
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Patrick Borel
- C2VN, INRAE, INSERM, Aix Marseille Univ, Marseille, France.
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32
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Ciptaningtyas D, Kagoshima W, Iida R, Umehara H, Johkan M, Nakamura N, Orikasa T, Thammawong M, Shiina T. Development of a prediction model for the pericarp CIE a* value of mature green tomato at different storage temperatures as a function of cumulative ethylene production. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109945] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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33
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Górecka D, Wawrzyniak A, Jędrusek-Golińska A, Dziedzic K, Hamułka J, Kowalczewski PŁ, Walkowiak J. Lycopene in tomatoes and tomato products. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0050] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
AbstractThis article focused on the content of lycopene in fresh and dried tomatoes and tomato pomace, as well as in tomato paste at different harvest times (harvest 1 – August and harvest 2 – September). The lycopene content of tomatoes and tomato products was evaluated by using high-performance liquid chromatography (HPLC). The results showed that the highest content of lycopene was estimated in the tomato paste independent of the time of harvest (211.73 mg/100 g dm in August and 184.29 mg/100 g dm in September) and the lowest content in fresh pomace (20.45 and 16.11 mg/100 g dm in August and September, respectively). Good sources of lycopene are tomato by-products, in particularly dried tomato pomace (25.11 mg/100 g dm – harvest 1 and 19.30 mg/100 g dm – harvest 2). This study showed that tomato waste can be considered as a promising source of lycopene for the production of functional foods.
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Affiliation(s)
- Danuta Górecka
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Poznań, Poland
| | - Agata Wawrzyniak
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Anna Jędrusek-Golińska
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Poznań, Poland
| | - Krzysztof Dziedzic
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznań, Poland
| | - Jadwiga Hamułka
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | | | - Jarosław Walkowiak
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznań, Poland
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34
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Ntagkas N, de Vos RCH, Woltering EJ, Nicole CCS, Labrie C, Marcelis LFM. Modulation of the Tomato Fruit Metabolome by LED Light. Metabolites 2020; 10:metabo10060266. [PMID: 32604798 PMCID: PMC7345426 DOI: 10.3390/metabo10060266] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 01/08/2023] Open
Abstract
Metabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-controlled conditions with light as the only varying factor; control fruits were kept in darkness. In experiment 1 the fruits were exposed to either white light or darkness for 15 days. In experiment 2, fruits were exposed to different light spectra (blue, green, red, far-red, white) added to white background light for seven days. Changes in the global metabolome of the fruit pericarp were monitored using LCMS and GCMS (554 compounds in total). Health-beneficial compounds (carotenoids, flavonoids, tocopherols and phenolic acids) accumulated faster under white light compared to darkness, while alkaloids and chlorophylls decreased faster. Light also changed the levels of taste-related metabolites including glutamate and malate. The light spectrum treatments indicated that the addition of blue light was the most effective treatment in altering the fruit metabolome. We conclude that light during ripening of tomatoes can have various effects on the metabolome and may help with shaping the levels of key compounds involved in various fruit quality characteristics.
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Affiliation(s)
- Nikolaos Ntagkas
- Horticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The Netherlands; (E.J.W.); (L.F.M.M.)
- Correspondence:
| | - Ric C. H. de Vos
- Bioscience, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
| | - Ernst J. Woltering
- Horticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The Netherlands; (E.J.W.); (L.F.M.M.)
- Food and Biobased Research, Wageningen University and Research, 6700 AA Wageningen, The Netherlands
| | | | - Caroline Labrie
- Greenhouse Horticulture, Wageningen University and Research, 2665 ZG Bleiswijk, The Netherlands;
| | - Leo F. M. Marcelis
- Horticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The Netherlands; (E.J.W.); (L.F.M.M.)
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35
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Ngamwonglumlert L, Devahastin S, Chiewchan N, Raghavan V. Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review. Compr Rev Food Sci Food Saf 2020; 19:1561-1604. [DOI: 10.1111/1541-4337.12564] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 04/03/2020] [Accepted: 04/06/2020] [Indexed: 12/21/2022]
Affiliation(s)
- Luxsika Ngamwonglumlert
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
- The Academy of ScienceThe Royal Society of Thailand Bangkok Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, Macdonald CampusMcGill University Montreal Quebec Canada
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36
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Pola W, Sugaya S, Photchanachai S. Color Development and Phytochemical Changes in Mature Green Chili ( Capsicum annuum L.) Exposed to Red and Blue Light-Emitting Diodes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:59-66. [PMID: 31816240 DOI: 10.1021/acs.jafc.9b04918] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Exposure of mature green "Takanotsume" chili fruit to blue and red light-emitting diodes (LEDs) was investigated. The red LED accelerated the red color development of chili as indicated by higher a* and chroma values, as well as lower hue angle and total chlorophyll compared to the blue LED and darkness (control). These were linked to increases in β-carotene, free-capsanthin, and total carotenoids. The carotenoid biosynthesis-related genes, lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (CrtZ), and capsanthin/capsolubin synthase (Ccs), were up-regulated by the red LED after 2 days of the experiment. The blue LED was more effective in increasing the expression of the phytoene synthase (Psy) gene at day 1 of experiment. The total phenolic, vitamin C content, and antioxidant capacity were also higher in the blue LED-treated chili. Results suggest that the responses of each carotenoid-related gene to the light wavelengths and the accumulation of phytochemicals are specific characteristics of this chili cultivar.
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Affiliation(s)
- Wissanee Pola
- Division of Postharvest Technology, School of Bioresources and Technology , King Mongkut's University of Technology Thonburi , 49, Soi Thiantale 25, Bangkhuntien-Chaitale Road , Thakham, Bangkhuntien, Bangkok 10150 , Thailand
- Postharvest Technology Innovation Center , Ministry of Higher Education, Science, Research and Innovation , Bangkok 10400 , Thailand
| | - Sumiko Sugaya
- Laboratory of Pomology, Graduate School of Life and Environmental Sciences , University of Tsukuba , Ibaraki 305-8572 , Japan
| | - Songsin Photchanachai
- Division of Postharvest Technology, School of Bioresources and Technology , King Mongkut's University of Technology Thonburi , 49, Soi Thiantale 25, Bangkhuntien-Chaitale Road , Thakham, Bangkhuntien, Bangkok 10150 , Thailand
- Postharvest Technology Innovation Center , Ministry of Higher Education, Science, Research and Innovation , Bangkok 10400 , Thailand
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37
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Michailidis M, Karagiannis E, Polychroniadou C, Tanou G, Karamanoli K, Molassiotis A. Metabolic features underlying the response of sweet cherry fruit to postharvest UV-C irradiation. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2019; 144:49-57. [PMID: 31557639 DOI: 10.1016/j.plaphy.2019.09.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 09/17/2019] [Accepted: 09/18/2019] [Indexed: 06/10/2023]
Abstract
The impact of ultraviolet-C (UV-C) irradiation on sweet cherry fruit was studied. Following harvest, fruits (cv. Sweetheart) were exposed to different doses of UV-C (0, 1.2, 3.0 or 6.0 kJ m-2) and then cold stored (0 °C) for 10 days. Treatments with UV-C delayed most ripening features and reduced pitting symptoms, particularly following prolonged UV-C application. Also, application of the highest UV-C dose inhibited pectin degradation and delayed skin resistance to penetration. An activation of antioxidants capacity and bioactive compounds, such as flavonoids and phenolics was observed. Illumination with UV-C diminished respiration and altered metabolite profile in whole fruit and skin samples. Several amino acids (eg., threonine and aspartate), sugars, (eg., glucose and fructose) and alcohols (e.g., inositol and mannitol) were modulated by long-term UV-C treatment in whole cherry fruit. Various metabolites, including malate, galacturonate, oxoproline and glutamine were also modulated by UV-C skin tissue. These data enhance our understanding of UV-C function in fruit biology.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Chrysanthi Polychroniadou
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki, 57001, Greece
| | - Katerina Karamanoli
- Laboratory of Agricultural Chemistry, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Athanassios Molassiotis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece.
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Paper-Based ZnS:Cu Alternating Current Electroluminescent Devices for Current Humidity Sensors with High-Linearity and Flexibility. SENSORS 2019; 19:s19214607. [PMID: 31652743 PMCID: PMC6864801 DOI: 10.3390/s19214607] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 10/16/2019] [Accepted: 10/21/2019] [Indexed: 11/16/2022]
Abstract
Humidity sensors are indispensable for various electronic systems and instrumentations. To develop a new humidity sensing mechanism is the key for the next generation of sensor technology. In this work, a novel flexible paper-based current humidity sensor is proposed. The developed alternating current electroluminescent devices (ACEL) consist of the electroless plating Ni on filter paper and silver nanowires (AgNWs) as the bottom and upper electrodes, and ZnS:Cu as the phosphor layer, respectively. The proposed humidity sensor is based on ACEL with the paper substrate and the ZnS:Cu phosphor layer as the humidity sensing element. The moisture effect on the optical properties of ACELs has been studied firstly. Then, the processing parameters of the paper-based ACELs such as electroless plated bottom electrode and spin-coated phosphor layer as a function of the humidity-sensitive characteristics are investigated. The sensing mechanism of the proposed sensor has been elucidated based on the Q ~ V analysis. The sensor exhibits an excellent linearity ( R 2 = 0.99965 ) within the humidity range from 20% to 90% relative humidity (RH) and shows excellent flexibility. We also demonstrate its potential application in postharvest preservation where the EL light is used for preservation and the humidity can be monitored simultaneously through the current.
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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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Hosseini FS, Akhavan HR, Maghsoudi H, Hajimohammadi-Farimani R, Balvardi M. Effects of a rotational UV-C irradiation system and packaging on the shelf life of fresh pistachio. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5229-5238. [PMID: 31021408 DOI: 10.1002/jsfa.9763] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m-2 ) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS UV-C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non-perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m-2 of UV-C and the control packed in non-perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m-2 treated samples. Furthermore, a dose of 4.5 kJ m-2 UV-C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION UV-C irradiation at a dose of 2.1 kJ m-2 and packing in non-perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fereshteh-Sadat Hosseini
- Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hamid-Reza Akhavan
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hossein Maghsoudi
- Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Reza Hajimohammadi-Farimani
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Mohammad Balvardi
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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Viera-Pérez M, Hernández-Calvento L, Hesp PA, Santana-Del Pino A. Effects of artificial light on flowering of foredune vegetation. Ecology 2019; 100:e02678. [PMID: 30825328 DOI: 10.1002/ecy.2678] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Accepted: 02/04/2019] [Indexed: 11/09/2022]
Abstract
The impact of ecological light pollution involves alteration of periods of natural light, a fact that has proven effects on ecosystems. Few studies have focused on the impact of this pollution on wild plant species, and none on coastal dune plants. Many coastal dunes and their plants are adjacent to tourist areas, and these might be affected by light pollution. Such is the case of the Natural Reserve Dunas de Maspalomas (Gran Canaria), where some individuals of the plant species Traganum moquinii, located in the El Inglés beach foredune zone, are affected by light pollution. This study examines the effect of light pollution on the flowering process and, by extension, the reproductive cycle of these plants. Plants located closer to high artificial illumination sources receive ~2,120 h/yr of intense light more than plants located furthest from those artificial lighting sources. Parts of the plants of Traganum moquinii exposed directly to the artificial light show a significant decrease in the production of flowers, compared to the parts in plants in shade, and to the plants more distant from artificial lights. In consequence, plants exposed more directly to artificial light have a lower potential for seed reproduction. The spectrum of artificial light also affects the plants, and light between 600 and 700 nm primarily affects the reproductive cycle of the Traganum moquinii species. The implications for the ecological and geomorphological functioning of the dune system are discussed, because this species plays a decisive role in the formation of foredune zones and nebkhas in arid dune systems.
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Affiliation(s)
- M Viera-Pérez
- Grupo de Geografía Física y Medio Ambiente, Instituto de Oceanografía y Cambio Global, Universidad de Las Palmas de Gran Canaria, Unidad Asociada ULPGC-CSIC, Telde, 35214, Spain
| | - L Hernández-Calvento
- Grupo de Geografía Física y Medio Ambiente, Instituto de Oceanografía y Cambio Global, Universidad de Las Palmas de Gran Canaria, Unidad Asociada ULPGC-CSIC, Telde, 35214, Spain
| | - P A Hesp
- Beach and Dune Systems (BEADS) Laboratory, College of Science and Engineering, Flinders University, Bedford Park, Adelaide, South Australia, Australia
| | - A Santana-Del Pino
- Departamento de Matemáticas, Universidad de Las Palmas de Gran Canaria, Las Palmas, 35017, Spain
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Pristijono P, Bowyer MC, Papoutsis K, Scarlett CJ, Vuong QV, Stathopoulos CE, Golding JB. Improving the storage quality of Tahitian limes ( Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology 2019; 56:1438-1444. [PMID: 30956323 DOI: 10.1007/s13197-019-03623-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2019] [Accepted: 01/29/2019] [Indexed: 10/27/2022]
Abstract
UV-C (180-280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m-2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m-2) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m-2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.
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Affiliation(s)
- Penta Pristijono
- 1School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258 Australia
| | - Michael C Bowyer
- 1School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258 Australia
| | - Konstantinos Papoutsis
- 1School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258 Australia
| | - Christopher J Scarlett
- 1School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258 Australia
| | - Quan V Vuong
- 1School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258 Australia
| | - Costas E Stathopoulos
- 2School of Science, Engineering and Technology, University of Abertay, Dundee, DD1 1HG UK
| | - John B Golding
- 1School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258 Australia.,3NSW Department of Primary Industries, Ourimbah, NSW 2258 Australia
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Loi M, Liuzzi VC, Fanelli F, De Leonardis S, Maria Creanza T, Ancona N, Paciolla C, Mulè G. Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica). Food Chem 2019; 283:206-214. [PMID: 30722863 DOI: 10.1016/j.foodchem.2019.01.021] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 12/31/2018] [Accepted: 01/01/2019] [Indexed: 01/03/2023]
Abstract
Broccoli (Brassica oleracea L. var. italica) is largely cultivated in southern Italy. It is an important source of phytonutrients, which are partially lost during postharvest storage. The aim of this work was to evaluate the overall effect of five different low-intensity light-emitting diodes (LEDs) on the quality parameters of broccoli florets over 20 d of cold storage. The level of ascorbic acid, chlorophylls, carotenoids, phenolic compounds and soluble proteins, as well as colour analysis, were evaluated. Green LED increased the chlorophyll and ascorbic acid content; white, red and yellow LEDs had a positive effect on the redox status of broccoli. Globally, only green LED had a statistically significant positive effect when considering all analysed parameters and could be proposed to prolong the shelf life of broccoli during cold storage.
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Affiliation(s)
- Martina Loi
- Institute of Sciences of Food Production, CNR, via G. Amendola 122/O, 70126 Bari, Italy
| | - Vania C Liuzzi
- Institute of Sciences of Food Production, CNR, via G. Amendola 122/O, 70126 Bari, Italy
| | - Francesca Fanelli
- Institute of Sciences of Food Production, CNR, via G. Amendola 122/O, 70126 Bari, Italy
| | - Silvana De Leonardis
- Department of Biology, University of Bari "Aldo Moro", via E. Orabona 4, 70l25 Bari, Italy
| | - Teresa Maria Creanza
- Institute of Intelligent Industrial Systems and Technologies for Advanced Manufacturing, CNR, via G. Amendola 122/D, 70126 Bari, Italy
| | - Nicola Ancona
- Institute of Intelligent Industrial Systems and Technologies for Advanced Manufacturing, CNR, via G. Amendola 122/D, 70126 Bari, Italy
| | - Costantino Paciolla
- Department of Biology, University of Bari "Aldo Moro", via E. Orabona 4, 70l25 Bari, Italy.
| | - Giuseppina Mulè
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, CNR, via G. Amendola 165/A, 70126 Bari, Italy
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Sharma M, Kaul S, Dhar MK. Transcript profiling of carotenoid/apocarotenoid biosynthesis genes during corm development of saffron (Crocus sativus L.). PROTOPLASMA 2019; 256:249-260. [PMID: 30078109 DOI: 10.1007/s00709-018-1296-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 07/29/2018] [Indexed: 05/07/2023]
Abstract
The dried stigmas of saffron constitute the world's costliest spice. Saffron has many therapeutic applications due to the presence of apocarotenoids. The latter are synthesized at different stages of development, and the biosynthetic pathway involves several genes encoding different enzymes. In order to understand the differential expression of various genes of the pathway, eight distinct developmental stages (S1-early to S8-late) were identified. The corms were assorted into three groups (I, II, and III) based on corm weight. Expression profiles of 12 carotenoid/apocarotenoid genes were studied. The expression of all genes was minimum/least in groups I and II corms during bud development. Lowest expression of carotenogenic genes (CsPSY, CsPDS, CsZDS, CsCRTISO, CsLYC-β1, CsLYC-ε, CsBCH2, and CsNCED) was observed during early stages (S1-S3) of corm growth (dormant period). In group III corms, increased expression of apocarotenoid genes (CsZCO, CsCCD2, CsUGT, and CsALDH) was observed during S4 to S8 stages (reproductive period, floral differentiation). Besides, expression profiles of genes in apical and axillary buds were also examined. Of all the genes studied, apocarotenoid biosynthesis genes (CsBCH2, CsZCO, CsCCD2, CsALDH, and CsUGT) were found to be upregulated in apical bud than in the axillary bud. The results indicated that interaction of phytohormones and sugars, mother corm reserves and the influence of internal and external factors may be contributing to the growth of saffron corm/bud. The study has laid a foundation for further research on the molecular mechanisms underlying bud dormancy/growth in saffron.
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Affiliation(s)
- Munish Sharma
- Genome Research Laboratory, School of Biotechnology, University of Jammu, Jammu, 180006, India
| | - Sanjana Kaul
- Genome Research Laboratory, School of Biotechnology, University of Jammu, Jammu, 180006, India
| | - Manoj Kumar Dhar
- Genome Research Laboratory, School of Biotechnology, University of Jammu, Jammu, 180006, India.
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Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C. HORTICULTURAE 2018. [DOI: 10.3390/horticulturae5010001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Mature green ‘Kensington Pride’ mangoes (Mangifera indica L.) were treated with a short-term UV-C light at four different intensities (0, 4.0, 8.3 and 11.7 kJ m−2). After treatment, mangoes were stored for 12 d in air (<0.005 μL L−1 ethylene) or 0.1 μL L−1 ethylene at 20 °C and 100% relative humidity (RH). Weight loss, peel colour, firmness, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA), total chlorophyll content, total phenolic content (TPC) and total antioxidant activity were assessed at 3-d intervals. The results showed that UV-C treatment delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate and lowered chlorophyll content compared to untreated control fruit. Fruit treated with UV-C had significantly higher TPC and total antioxidant activity at the end of the storage period than untreated fruits for both storage atmospheres. In addition, UV-C treated fruits remained significantly firmer than untreated fruits. UV-C treatment significantly affected TSS and TA levels in different ways. Storage of fruits in 0.1 μL L−1 ethylene significantly affected fruit firmness, respiration rate and ethylene production, while other fruit quality parameters were similar to fruit stored in air. These results indicated that UV-C irradiation could be used as an effective and rapid method to extend the postharvest life of mature green mangoes without adversely affecting certain quality attributes in the presence of low-level ethylene during storage.
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Siddiqui MW, Lara I, Ilahy R, Tlili I, Ali A, Homa F, Prasad K, Deshi V, Lenucci MS, Hdider C. Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes. Compr Rev Food Sci Food Saf 2018; 17:1540-1560. [PMID: 33350145 DOI: 10.1111/1541-4337.12395] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/25/2018] [Accepted: 08/30/2018] [Indexed: 12/26/2022]
Abstract
Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health-promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar-to-cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.
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Affiliation(s)
- Mohammed Wasim Siddiqui
- Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India
| | - Isabel Lara
- Dept. de Quı́mica, Unitat de Postcollita-XaRTA, Univ. de Lleida, Rovira Roure 191, 25198 Lleida, Spain
| | - Riadh Ilahy
- Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia
| | - Imen Tlili
- Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The Univ. of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia
| | - Fozia Homa
- Dept. of Statistics, Mathematics, and Computer Appplication, Bihar Agricultural University, Sabour - 813210, Bhagalpur, Bihar, India
| | - Kamlesh Prasad
- Dept. of Food Engineering and Technology, Sant Longowal Inst. of Engineering and Technology, Longowal - 148106, Punjab, India
| | - Vinayak Deshi
- Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India
| | - Marcello Salvatore Lenucci
- Dipt. di Scienze e Tecnologie Biologiche ed Ambientali, Univ. del Salento (DiSTeBA), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Chafik Hdider
- Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia
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Huang JY, Xu F, Zhou W. Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5486-5493. [PMID: 29688581 DOI: 10.1002/jsfa.9093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/16/2018] [Accepted: 04/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND With the ability to tailor wavelengths necessary to the photosynthetically active radiation spectrum of plant pigments, light-emitting diodes (LEDs) offer vast possibilities in horticultural lighting. The influence of LED light irradiation on major postharvest features of banana was investigated. Mature green bananas were treated daily with selected blue (464-474 nm), green (515-525 nm) and red (617-627 nm) LED lights for 8 days, and compared with non-illuminated control. RESULTS The positive effect of LED lighting on the acceleration of ripening in bananas was greatest for blue, followed by red and green. Under the irradiation of LED lights, faster peel de-greening and flesh softening, and increased ethylene production and respiration rate in bananas were observed during storage. Furthermore, the accumulations of ascorbic acid, total phenols, and total sugars in banana fruit were enhanced by LED light exposure. CONCLUSION LED light treatment can induce the ripening of bananas and improve their quality and nutrition potential. These findings might provide new chemical-free strategies to shorten the time to ripen banana after harvest by using LED light source. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jen-Yi Huang
- Food Science and Technology Program, c/o Department of Chemistry, National University of Singapore, Singapore
- Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Fengying Xu
- Food Science and Technology Program, c/o Department of Chemistry, National University of Singapore, Singapore
- Key Laboratory of Key Technology on Agricultural Machine and Equipment, Ministry of Education, South China Agricultural University, Guangzhou, China
| | - Weibiao Zhou
- Food Science and Technology Program, c/o Department of Chemistry, National University of Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, China
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Petric T, Kiferle C, Perata P, Gonzali S. Optimizing shelf life conditions for anthocyanin-rich tomatoes. PLoS One 2018; 13:e0205650. [PMID: 30308054 PMCID: PMC6181405 DOI: 10.1371/journal.pone.0205650] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Accepted: 09/30/2018] [Indexed: 11/18/2022] Open
Abstract
Shelf life is the time a product can be stored without losing its qualitative characteristics. It represents one of the most critical quality traits for food products, particularly for fleshy fruits, including tomatoes. Tomatoes' shelf life is usually shortened due to fast over-ripening caused by several different factors, among which changes in temperature, respiration and pathogen exposure. Although tomatoes usually do not contain anthocyanins, varieties enriched in these antioxidant compounds have been recently developed. The anthocyanin-rich tomatoes have been shown to possess a significantly extended shelf life by delayed over-ripening and reduction of the susceptibility to certain pathogens. In the present work, we compared different conditions of postharvest storage of anthocyanin-rich tomato fruits with the aim to understand if the added value represented by the presence of the anthocyanins in the fruit peel can be affected in postharvest. For this purpose we used an anthocyanin-enriched tomato line derived from conventional breeding and took into consideration different light and temperature conditions, known to affect fruit physiology during postharvest as well as anthocyanin production. Several quality traits related to the fruit ripening were measured, including anthocyanin and carotenoid content, pH, titratable acidity and total soluble solids. In this way we identified that the most suitable fruit storage and postharvest anthocyanin accumulation were obtained through exposure to cool temperature (12° C), particularly in the presence of light. Under these parameters, tomato fruits showed increased anthocyanin content and unchanged flavour-related features up to three weeks after harvesting.
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Affiliation(s)
- Tina Petric
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant’Anna, Pisa, Italy
| | - Claudia Kiferle
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant’Anna, Pisa, Italy
| | - Pierdomenico Perata
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant’Anna, Pisa, Italy
| | - Silvia Gonzali
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant’Anna, Pisa, Italy
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Al-Juhaimi F, Ghafoor K, Özcan MM, Jahurul MHA, Babiker EE, Jinap S, Sahena F, Sharifudin MS, Zaidul ISM. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology 2018; 55:3872-3880. [PMID: 30228385 DOI: 10.1007/s13197-018-3370-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2017] [Accepted: 07/31/2018] [Indexed: 10/28/2022]
Abstract
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
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Affiliation(s)
- Fahad Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey
| | - M H A Jahurul
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - S Jinap
- 5Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.,6Institute Food Safety and Food Integrity (FOSFI),Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - F Sahena
- 7Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang Malaysia
| | - M S Sharifudin
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - I S M Zaidul
- 3Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang Malaysia
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Esua OJ, Chin NL, Yusof YA, Sukor R. Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage. Food Chem 2018; 270:113-122. [PMID: 30174024 DOI: 10.1016/j.foodchem.2018.07.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28 days' storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16 µW/cm2 at a constant ultrasound intensity of 13.87 W/L from a 40 kHz-1 kW transducer. A minimal treatment time of 240 s at Ultraviolet-C dosage of 2.15 kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33 °C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.
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Affiliation(s)
- Okon Johnson Esua
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom 520101, Nigeria.
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Rashidah Sukor
- Department of Food Science, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
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