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Liu F, Kuai L, Lin C, Chen M, Chen X, Zhong F, Wang T. Respiration-Triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2306056. [PMID: 38126663 PMCID: PMC10916653 DOI: 10.1002/advs.202306056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 12/09/2023] [Indexed: 12/23/2023]
Abstract
One-third of the food produced worldwide is wasted annually and never consumed, of which ≈ 40-50% are perishable vegetables and fruits (VFs). Although various methods are proposed to reduce this loss, high manufacturing costs and food safety concerns pose significant challenges for the preservation of VFs. Herein, a respiration-triggered, self-saving strategy for the preservation of perishable products based on a biomolecular Schiff base composite fabricated by imidization of chitosan and cinnamaldehyde (CS-Cin) is reported. Ripening of VFs produces acid moisture and triggers a Schiff base reaction in CS-Cin, permitting the release of volatile Cin into the storage space. This enables versatile preservation by placing CS-Cin on the side without the need to touch the food, like the desiccant packet in a food packaging bag, while the rotting of VFs is retarded in a self-saving manner. As a result, the lifetimes of broccoli and strawberries are extended from 2 to 8 days. Furthermore, CS-Cin with restored preservative properties can be repeatedly recycled from used CS via imidization with Cin. Compared with conventional techniques, the preservatives are easy to use, versatile, and cost-effective, and the respiration-responsive release of Cin empowers a self-saving approach toward the smart preservation of perishable food.
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Affiliation(s)
- Fei Liu
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
- Jiaxing Institute of Future FoodJiaxing314050China
- Science Center for Future FoodsJiangnan UniversityWuxi214122China
| | - Lingyun Kuai
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
| | - Chen Lin
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
| | - Maoshen Chen
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
| | - Xing Chen
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
| | - Fang Zhong
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
- Jiaxing Institute of Future FoodJiaxing314050China
- Science Center for Future FoodsJiangnan UniversityWuxi214122China
| | - Tao Wang
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
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Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum). FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03055-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Casajús V, Howe K, Fish T, Civello P, Thannhauser T, Li L, Gómez Lobato M, Martínez G. Evidence of glucosinolates translocation from inflorescences to stems during postharvest storage of broccoli. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 195:322-329. [PMID: 36669347 DOI: 10.1016/j.plaphy.2023.01.012] [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: 02/28/2022] [Revised: 12/05/2022] [Accepted: 01/09/2023] [Indexed: 06/17/2023]
Abstract
Broccoli is a vegetable appreciated by consumers for its nutritional properties, particularly for its high glucosinolate (GLS) content. However, broccoli shows a high rate of senescence during postharvest and the GLS content in inflorescences decreases sharply. Usually, postharvest studies on broccoli focus on inflorescences, ignoring the other tissues harvested such as the stems and main stalk. In this work, GLS metabolism in whole heads of broccoli (including inflorescences, small stems and stalk) was analysed during postharvest senescence. The content of GLS content, expression of GLS metabolic genes, and expression of GLS transport-associated genes were measured in the three parts of harvested broccoli. A marked decrease in the content of all GLSs was detected in inflorescences, but an increase in the stems and stalk. Also, decreased expressions of GLS biosynthesis and degradation genes were detected in all tissues analysed. On the other hand, an increase in the expression of one of the genes involved in GLS transport was observed. These results suggest that GLSs would be transported from inflorescences to stems during postharvest senescence. From a commercial point of view, broccoli stems are usually discarded and not used as food. However, the accumulation of GLSs in the stems is an important factor to consider when contemplating potential commercial use of this part of the plant.
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Affiliation(s)
- Victoria Casajús
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina
| | - Kevin Howe
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - Tara Fish
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - Pedro Civello
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina; Facultad de Ciencias Exactas. Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Theodore Thannhauser
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - Li Li
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - María Gómez Lobato
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina
| | - Gustavo Martínez
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina; Facultad de Ciencias Exactas. Universidad Nacional de La Plata (UNLP), La Plata, Argentina.
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Dong X, He Y, Yuan C, Cheng X, Li G, Shan Y, Zhu X. Controlled Atmosphere Improves the Quality, Antioxidant Activity and Phenolic Content of Yellow Peach during the Shelf Life. Antioxidants (Basel) 2022; 11:2278. [PMID: 36421464 PMCID: PMC9687445 DOI: 10.3390/antiox11112278] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/10/2022] [Accepted: 11/16/2022] [Indexed: 04/10/2024] Open
Abstract
Controlled atmosphere (CA) has been demonstrated to maintain the shelf-life quality of fruits, but its effect on the antioxidant activities and phenolic content of yellow peach is not comprehensive. This study analyzed the role of CA on the quality of shelf period, phenolic content and antioxidant activity of "Jinxiu" yellow peach. Yellow peach was left under specific aeration conditions (3.5-4% CO2, 2-3% O2, 92-95.5% N2, 1 ± 0.5 °C) and the control (1 ± 0.5 °C) for 21 d, to observe changes in physiological parameters of the fruit during 10 d of the shelf life (25 ± 1 °C). The result showed that CA reduced the weight loss rate (WLR), decay rate (DR), and browning index (BI) of yellow peaches. Furthermore, the CA held a high level of total flavonoid content (TFC), total phenol content (TPC) and phenolic content in the fruit. Antioxidant analysis showed that polyphenol oxidase (PPO) enzyme activity was lower and free radical scavenging capacity (DPPH, ABTS, and FRAP) and antioxidant enzyme activities (POD and PAL) were higher in the CA group. Combining the results of significance analysis, correlation analysis, principal component analysis (PCA) and hierarchical cluster analysis (HCA) clearly identified the differences between the CA group and the control group. The results showed that the CA could maintain higher phenolic content and reduce the oxidation of yellow peach fruit and enhance fruit quality by affecting the antioxidant activities of yellow peach.
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Affiliation(s)
- Xinrui Dong
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Yi He
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Chushan Yuan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Xiaomei Cheng
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Xiangrong Zhu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Provincial Key Laboratory of Fruits and Vegetables Storage, Processing and Quality Safety, Changsha 410125, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing, Quality and Safety, Changsha 410125, China
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Wang Y, Zhang J, Ma Q, Zhang X, Luo X, Deng Q. Exogenous melatonin treatment on post-harvest jujube fruits maintains physicochemical qualities during extended cold storage. PeerJ 2022; 10:e14155. [PMID: 36262410 PMCID: PMC9575678 DOI: 10.7717/peerj.14155] [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: 06/22/2022] [Accepted: 09/08/2022] [Indexed: 01/21/2023] Open
Abstract
This study was conducted to investigate the visual appearance and physicochemical changes of postharvest jujube fruits (Ziziphus jujuba Mill. cv. Shucuizao) stored under 0 °C for 15 days. The fruits were dipped in 0 (control), 50, 100, 200 and 400 µM melatonin solutions after harvest. The results showed that treatment with a suitable melatonin concentration improved the rate of crisp fine fruits, delayed weight loss and firmness decline, and suppressed changes in total soluble solids (TSS) and titratable acidity (TA) contents of jujube fruits compared with the control. In addition, jujube fruits soaked with melatonin showed improved antioxidant capacity through increased ascorbic acid (AsA) content, enhanced superoxide dismutase (SOD) activity, and decreased malonaldehyde (MDA) content. As a result, 50 µM melatonin showed the greatest improvement of visual appearance and quality maintenance, and could be used as an effective treatment to preserve postharvest jujube fruit.
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Affiliation(s)
- Yang Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jirui Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qiaoli Ma
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xaio’ai Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xian Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
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6
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Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut floret (QF) and shredded floret (FS)) and four storage stages (0, 1, 2 and 3 day(s)) were designed to detect the bacterial diversity in broccoli. Results showed that the quantity and growth of microorganisms in fresh-cut broccoli were positively correlated with the intensity of fresh-cut damage, and the 97 strains isolated using 16S rRNA gene sequences were mainly classified into four phyla: Proteobacteria, Actinobacteria, Bacteroidetes and Firmicutes. The predominant phylum was Proteobacteria, dominated by Pseudomonas spp. and Acinetobacter spp. Four representative strains of different species were selected to analyze their spoilage potential on fresh-cut broccoli. Pseudomonas spp. had great impacts on the corruption of broccoli, which affected fresh-cut broccoli by metabolizing to produce nitrite and consuming nutrition. Moreover, Comamonas spp. and Acinetobacter spp. also affected the quality of broccoli, but received little attention previously. This study provides a reference for precise bacteriostasis and preservation of fresh-cut vegetables such as broccoli.
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Bakpa EP, Zhang J, Xie J, Ma Y, Han K, Chang Y. Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of "Hangjiao No. 2" Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene. FRONTIERS IN PLANT SCIENCE 2022; 13:838916. [PMID: 35350293 PMCID: PMC8957985 DOI: 10.3389/fpls.2022.838916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of "Hangjiao No.2" chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L-1 1-MCP and a control. The analysis of the nutritional value, enzyme activities, and volatile compounds were determined at 3 days interval. The results showed that the malondialdehyde (MDA) content was lower in the fruit treated with 1-MCP compared to the control. The treatment with 1.5 μl L-1 and the control showed the lowest superoxide dismutase (SOD) activity compared to the other treatments. Peroxidase (POD) and Catalase (CAT) were highest in the fruit treated with 0.5 μl L-1 compared to the control and treatment with 1.0 μl L-1. The 1.5 μl L-1 treatment delayed the decline in vitamin C and protein content compared to the control. Nitrate levels increased 1.34-fold at 0.5 μl L-1 and 2.01-fold in the control. Chlorophyll content degradation was delayed at 1.0 μl L-1 compared to the control. A total of 88 volatile compounds, including terpenes, aldehydes, alkanes, esters, alcohols, acids, phenolic derivatives, ketones, and other aromatic compounds, were detected in "Hangjiao No.2" pepper during the 12-day storage period and treatment concentrations. The production of volatile terpenes was higher in the control than in the 1-MCP treatments, while the 0.5 μl L-1 1-MCP treatment generally suppressed the production of volatile compounds during storage. Overall, the production of volatile compounds after treatment was higher in the "Hangjiao No.2" chili fruit treated with 1.0 μl L-1 1-MCP than in the other treatments throughout the storage period. The results indicate that 1-MCP treatment was more effective in maintaining fruit quality, enhancing the activities of SOD, POD, and CAT, retarding the accumulation of MDA and restoring volatile aromas, with 1.0 μl L-1 having the best preservative effect on "Hangjiao No.2" chili fruit during storage, which could be useful for future marketing and processing.
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8
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Fang H, Zhou Q, Cheng S, Zhou X, Wei B, Zhao Y, Ji S. 24-epibrassinolide alleviates postharvest yellowing of broccoli via improving its antioxidant capacity. Food Chem 2021; 365:130529. [PMID: 34265646 DOI: 10.1016/j.foodchem.2021.130529] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 06/10/2021] [Accepted: 07/02/2021] [Indexed: 10/20/2022]
Abstract
Postharvest crop yellowing is a major concern in the broccoli industry. The effect and underlying mechanisms of 24-epibrassinolide (EBR) treatment on yellowing in postharvest broccoli were investigated. Treatment with 2 µM EBR markedly inhibited the increase of the yellowing index and L* values, causing higher retention of the metric hue angle and chlorophyll content compared to the control. Treatment also alleviated oxidative damage by preventing the accumulation of malondialdehyde and superoxide anion (O2•-). The ascorbic acid content of broccoli reached its lowest value at the end of its shelf life, whereas that of the treated sample was obviously higher than the control. Moreover, treated broccoli exhibited higher superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonia-lyase activities. Multivariate statistical analysis further demonstrated the effective enhancement of EBR treatment on antioxidant enzymes. These results indicate that exogenous application of EBR ameliorates postharvest yellowing by improving the antioxidant capacity of broccoli.
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Affiliation(s)
- Huixin Fang
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China
| | - Qian Zhou
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China
| | - Shunchang Cheng
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China
| | - Xin Zhou
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China
| | - Baodong Wei
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China
| | - Yingbo Zhao
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China
| | - Shujuan Ji
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang 110866, People's Republic of China.
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Luo F, Fang H, Wei B, Cheng S, Zhou Q, Zhou X, Zhang X, Zhao Y, Ji S. Advance in yellowing mechanism and the regulation technology of post-harvested broccoli. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Yellowing is one of the main problems of quality deterioration in the storage, transportation, and sales of post-harvested broccoli, which seriously affects the commodity value of broccoli. Therefore, it is of significance to understand the mechanism of the process and develop effective regulation technology. In this review, we expounded the changes in the appearance of the flower ball, bud morphology, and calyx cell structure, as well as endogenous pigment metabolism, accompanying the yellowing process of broccoli. In addition, recent research on the molecular mechanism of yellowing was summarized from the aspects of transcriptome analysis and transcription regulation. Finally, the progress on the control technology of broccoli yellowing was reviewed.
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Affiliation(s)
- Feng Luo
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Huixin Fang
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Baodong Wei
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - shunchang Cheng
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Qian Zhou
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xin Zhou
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xuan Zhang
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yingbo Zhao
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Shujuan Ji
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
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Ilahy R, Tlili I, Pék Z, Montefusco A, Siddiqui MW, Homa F, Hdider C, R'Him T, Lajos H, Lenucci MS. Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli. Front Nutr 2020; 7:147. [PMID: 33015121 PMCID: PMC7511755 DOI: 10.3389/fnut.2020.00147] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 07/23/2020] [Indexed: 12/01/2022] Open
Abstract
Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates (GLs) are the main bioactive compounds found in broccoli (Brassica oleracea L. var. italica Plenck). Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms (lung, colon, pancreatic, breast, bladder, and prostate cancers), some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B. oleracea GL pathway. It is widely recognized that there are several pre-harvest (genotype, growing environment, cultural practices, ripening stage, etc.) and post-harvest (harvesting, post-harvest treatments, packaging, storage, etc.) factors that affect GL synthesis, profiles, and levels in broccoli. Understanding how these factors act and interact in driving GL accumulation in the edible parts is essential for developing new broccoli cultivars with improved health-promoting bioactivity. In this regard, any systematic and comprehensive review outlining the effects of pre- and post-harvest factors on the accumulation of GLs in broccoli is not yet available. Thus, the goal of this paper is to fill this gap by giving a synoptic overview of the most relevant and recent literature. The existence of substantial cultivar-to-cultivar variation in GL content in response to pre-harvest factors and post-harvest manipulations has been highlighted and discussed. The paper also stresses the need for adapting particular pre- and post-harvest procedures for each particular genotype in order to maintain nutritious, fresh-like quality throughout the broccoli value chain.
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Affiliation(s)
- Riadh Ilahy
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Imen Tlili
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Zoltán Pék
- Laboratory of Horticulture, Faculty of Agricultural and Environmental Sciences, Horticultural Institute, Szent István University, Budapest, Hungary
| | - Anna Montefusco
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
| | - Mohammed Wasim Siddiqui
- Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India
| | - Fozia Homa
- Department of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Bhagalpur, India
| | - Chafik Hdider
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Thouraya R'Him
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Helyes Lajos
- Laboratory of Horticulture, Faculty of Agricultural and Environmental Sciences, Horticultural Institute, Szent István University, Budapest, Hungary
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
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Li H, Liu JX, Wang Y, Zhuang J. The ascorbate peroxidase 1 regulates ascorbic acid metabolism in fresh-cut leaves of tea plant during postharvest storage under light/dark conditions. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 296:110500. [PMID: 32540018 DOI: 10.1016/j.plantsci.2020.110500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/22/2020] [Accepted: 04/07/2020] [Indexed: 06/11/2023]
Abstract
Postharvest storage conditions affect the ascorbic acid (AsA) levels in fresh-cut leaves of horticultural crops. However, the detailed mechanism of AsA metabolism in the fresh-cut leaves of tea plant (Camellia sinensis) during postharvest storage under light/dark conditions remains unclear. To investigate the AsA mechanism, we treated fresh-cut tea leaves with light/dark during postharvest storage. An ascorbate peroxidase 1 (CsAPX1) protein involved in AsA metabolism was identified by iTRAQ analysis. Gene expression profile of CsAPX1 encoding ascorbate peroxidase (APX) was regulated by light/dark conditions. AsA accumulation and APX activity were suppressed by light/dark conditions. SDS-PAGE analysis showed that the molecular mass of recombinant CsAPX1 protein was about 34.45 kDa. Subcellular localization indicated that CsAPX1 protein was a cytosol ascorbate peroxidase. Overexpression CsAPX1 in Arabidopsis indicated that the decrease of AsA content and APX activity in transgenic lines were less significant than that of WT during postharvest storage under light/dark conditions. These data suggested that CsAPX1 involved in regulating AsA metabolism through effecting on the changes of AsA accumulation and APX activity in fresh-cut tea leaves during postharvest storage under light/dark conditions.
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Affiliation(s)
- Hui Li
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jie-Xia Liu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Wang
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jing Zhuang
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China.
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12
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Yu X, Hu S, He C, Zhou J, Qu F, Ai Z, Chen Y, Ni D. Chlorophyll Metabolism in Postharvest Tea ( Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10624-10636. [PMID: 31483633 DOI: 10.1021/acs.jafc.9b03477] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The freshness and color quality of postharvest tea leaves can be markedly prolonged and retained by proper preservation measures. Here, we investigated the dynamic changes of chlorophyll and its derivatives in postharvest tea leaves under different low-temperature treatments using natural withering as a control. Chlorophyll decomposition was found closely related with chlorophyllide, pheophorbide, and pheophytin. Low-temperature withering could slow chlorophyll degradation in postharvest tea leaves via significant inhibition on the enzyme activity and gene expression of Mg-dechelatase, chlorophyllase, and pheophorbide a oxygenase. At the initial stage of withering, a significant increase was observed in the chlorophyll content, expression of chlorophyll-synthesis-related enzymes (such as glutamyl-tRNA synthetase, etc.), and chlorophyll synthase activity in newly picked tea leaves. Moreover, an obvious decrease was found in the content of l-glutamate as the foremost precursor substance of chlorophyll synthesis. Hence, our findings revealed that the chlorophyll synthesis reaction was induced by the light-dehydration-stress in the initial withering of tea leaves. This study provides a theoretical basis for exploring preservation technology in actual green tea production.
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Affiliation(s)
- Xinlei Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| | - Shuai Hu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Jingtao Zhou
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Fengfeng Qu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Zeyi Ai
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
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13
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Casajús V, Reyes Jara A, Gergoff G, Gómez Lobato M, Civello P, Martínez G. The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli. J Food Biochem 2019; 43:e12904. [PMID: 31353741 DOI: 10.1111/jfbc.12904] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/25/2019] [Accepted: 05/05/2019] [Indexed: 01/03/2023]
Abstract
Harvesting of broccoli at several moments of the day affects the rate of senescence during storage. In this work, broccoli heads were harvested at several moments and then kept at 20°C in order to analyze protein metabolism and antioxidant compounds. Almost no differences were detected in the contents of total and soluble proteins, and free amino acids. Only an increment in free amino acids was detected by day 3 in samples obtained at 8:00 hr. With reference to antioxidants, the contents of ascorbic acid, carotenoids and xanthophylls, phenols, and flavonoids were similar in samples harvested at different moments. However, an increment was detected in carotenoids, phenols, and flavonoids during storage of samples collected at 18:00 hr on day 3 and samples collected at 13:00 hr on day 5. The combination of delay of senescence and increment in antioxidants suggest harvesting at 12:00 or 18:00 hr. PRACTICAL APPLICATION: Broccoli is a vegetable with an important level of nutrients. However, it is also highly perishable and suffers a high rate of senescence and loss of quality during postharvest. In this work, it is demonstrated that the simple practice of harvests in different moments of the day can affect the postharvest behavior of broccoli, and it is suggested to carry out the harvest toward the end of the day.
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Affiliation(s)
- Victoria Casajús
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, La Plata, Argentina
| | - Andrea Reyes Jara
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, La Plata, Argentina.,Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Gustavo Gergoff
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, La Plata, Argentina.,Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - María Gómez Lobato
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, La Plata, Argentina
| | - Pedro Civello
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, La Plata, Argentina.,Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Gustavo Martínez
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, La Plata, Argentina.,Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
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14
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Pellegrino R, Wheeler J, Sams CE, Luckett CR. Storage Time and Temperature on the Sensory Properties Broccoli. Foods 2019; 8:foods8050162. [PMID: 31083631 PMCID: PMC6560507 DOI: 10.3390/foods8050162] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/24/2019] [Accepted: 05/09/2019] [Indexed: 11/16/2022] Open
Abstract
Typically, broccoli arrives at the store within 7-14 days of harvest and is kept refrigerated until purchased or considered waste. To date, information has been limited on how this time on the shelf or storage temperature affects the sensory attributes that contribute to broccoli purchase or repurchase. In this study, 100 consumers performed acceptance tests and a check-all-that-apply (CATA) section to characterize sensory changes in two cultivars of broccoli ('Diplomat' and 'Emerald Crown') stored at two temperatures (0 °C and 4 °C) over five time points: 0, 14, 21, 28, and 42 days. Due to quality degradation during storage, the overall liking of broccoli decreased regardless of holding temperature and variety. This was in accordance with a decrease in sweetness and an increase in bitterness intensity. However, there were differences between varieties in which Diplomat had more sensory changes at higher temperatures and only Emerald showed negative changes to its appearance in color. Lastly, the CATA data revealed the attributes responsible for modulating the consumer acceptance of broccoli such as tastes, colors and flavors (e.g., grassy, musty, dirt-like). This information can be used to better inform shelf-life determinations of broccoli. Additionally, these changes in taste, odor, texture, and color can inform those interested in investigating the biochemical processes related to broccoli storage.
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Affiliation(s)
- Robert Pellegrino
- Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN 37996, USA.
| | - Jennifer Wheeler
- Department of Plant Science, Institute of Agriculture, University of Tennessee, Knoxville, TN 37996, USA.
| | - Carl E Sams
- Department of Plant Science, Institute of Agriculture, University of Tennessee, Knoxville, TN 37996, USA.
| | - Curtis R Luckett
- Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN 37996, USA.
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Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7267164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The yardlong bean belongs to nonclimacteric fruit. The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvested yardlong beans were treated with different concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21 days. The results showed that, compared with the control, the decrease in firmness and good fruit rate and the degradation of chlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxide dismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weight loss could be inhibited significantly by 1-MCP treatments. Of the different concentrations of 1-MCP, 1.0 μL·L−1 proved to have the best preservative effects, extending storage time and delaying ripening and senescence of yardlong beans. These results indicated that 1-MCP treatment provided an effective method for delaying the postharvest senescence of fresh yardlong beans.
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Fernandes L, Saraiva JA, Pereira JA, Casal S, Ramalhosa E. Post-harvest technologies applied to edible flowers: A review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1473422] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
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Fernández-León AM, Fernández-León MF, González-Gómez D, Ayuso MC, Bernalte MJ. Quantification and bioaccessibility of intact glucosinolates in broccoli ‘Parthenon’ and Savoy cabbage ‘Dama’. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.11.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Deng M, Qian H, Chen L, Sun B, Chang J, Miao H, Cai C, Wang Q. Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts. Food Chem 2016; 222:1-5. [PMID: 28041552 DOI: 10.1016/j.foodchem.2016.11.157] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 11/18/2022]
Abstract
The effects of pre-harvest red light irradiation on main healthy phytochemicals as well as antioxidant activity of Chinese kale sprouts during postharvest storage were investigated. 6-day-old sprouts were treated by red light for 24h before harvest and sampled for further analysis of nutritional quality on the first, second and third day after harvest. The results indicated that red light exposure notably postponed the degradation of aliphatic, indole, and total glucosinolates during postharvest storage. The vitamin C level was remarkably higher in red light treated sprouts on the first and second day after harvest when compared with the control. In addition, red light treatment also enhanced the accumulation of total phenolics and maintained higher level of antioxidant activity than the control. All above results suggested that pre-harvest red light treatment might provide a new strategy to maintain the nutritive value of Chinese kale sprouts during postharvest storage.
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Affiliation(s)
- Mingdan Deng
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Hongmei Qian
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Lili Chen
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jiaqi Chang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Huiying Miao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Congxi Cai
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Qiaomei Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
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Li SP, Hu KD, Hu LY, Li YH, Jiang AM, Xiao F, Han Y, Liu YS, Zhang H. Hydrogen sulfide alleviates postharvest senescence of broccoli by modulating antioxidant defense and senescence-related gene expression. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1119-29. [PMID: 24422501 DOI: 10.1021/jf4047122] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Accumulating evidence has shown that hydrogen sulfide (H₂S) acts as a signaling regulator in plants. Here we show that H₂S delays the postharvest senescence of broccoli in a dose-dependent manner. H₂S maintains higher levels of metabolites, such as carotenoids, anthocyanin, and ascorbate, and reduces the accumulation of malondialdehyde, H₂O₂, and the superoxide anion. Further investigations showed that H₂S sustained higher activities of guaiacol peroxidase, ascorbate peroxidase, catalase, and glutathione reductase and lower activities of lipoxygenase, polyphenol oxidase, phenylalanine ammonia lyase, and protease than those of water control. Moreover, the expression of the chlorophyll degradation related genes BoSGR, BoCLH2, BoPaO, BoRCCR, as well as cysteine protease BoCP1 and lipoxygenase gene BoLOX1, was down-regulated in postharvest broccoli treated with H₂S. The functions of H₂S on the senescence of other vegetables and fruits suggest its universal role acting as a senescence regulator.
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Affiliation(s)
- Shi-Ping Li
- School of Biotechnology and Food Engineering, Hefei University of Technology , Hefei 230009, China
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Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds. J Chromatogr A 2013; 1313:78-95. [PMID: 23899380 DOI: 10.1016/j.chroma.2013.07.051] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 06/25/2013] [Accepted: 07/11/2013] [Indexed: 12/11/2022]
Abstract
Broccoli (Brassica oleracea L. var. Italica) contains substantial amount of health-promoting compounds such as vitamins, glucosinolates, phenolic compounds, and dietary essential minerals; thus, it benefits health beyond providing just basic nutrition, and consumption of broccoli has been increasing over the years. This review gives an overview on the extraction and separation techniques, as well as the biological activity of some of the above mentioned compounds which have been published in the period January 2008 to January 2013. The work has been distributed according to the different families of health promoting compounds discussing the extraction procedures and the analytical techniques employed for their characterization. Finally, information about the different biological activities of these compounds has been also provided.
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