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Liu P, Wang Y, Xu Y, Weng R, Qiu J, Qian Y. Monitoring Changes in Biochemical and Metabolite Profiles in Garlic Cloves during Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10117-10126. [PMID: 38631034 DOI: 10.1021/acs.jafc.3c08396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/19/2024]
Abstract
Storage is important for the garlic cloves industry because it is critical to enabling a year-round supply. This study aimed to investigate the changes in biochemical and metabolic profiles in garlic cloves in terms of different temperatures and cultivars during storage using nontargeted and targeted metabolomics. The results showed that the storage temperatures and times were important factors affecting the composition and metabolite content of garlic cloves. In detail, the metabolic profiling of garlic cloves changed significantly at 22 °C, which was mainly related to sprouting. Furthermore, γ-glutamyl peptide was converted into the corresponding flavor precursors or free amino acids, leading to the fluctuation in the amount of nutrients in garlic cloves. In contrast, the quality of garlic cloves remained stable for 290 days at 0 °C though metabolism still occurred, which indicated that the slight chemical changes did not impact the quality significantly and low temperature could prolong their dormancy.
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Affiliation(s)
- Pingxiang Liu
- Key Laboratory of Agri-Food Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Yutao Wang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Yanyang Xu
- Key Laboratory of Agri-Food Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Rui Weng
- Key Laboratory of Agri-Food Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Qiu
- Key Laboratory of Agri-Food Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yongzhong Qian
- Key Laboratory of Agri-Food Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Wan C, Tan P, Zeng C, Liu Z. Arachidonic acid treatment combined with low temperature conditioning mitigates chilling injury in cold‐stored banana fruit. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chang Wan
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
| | - Piaopiao Tan
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
| | - Chaozhen Zeng
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
| | - Zhixiang Liu
- Hunan Provincial Key Laboratory of Forestry Biotechnology College of Life Science and Technology Central South University of Forestry and Technology Changsha 410004 China
- International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province Changsha 410004 China
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Dai X, Lu Y, Yang Y, Yu Z. 1-Methylcyclopropene Preserves the Quality of Chive ( Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage. Foods 2021; 10:foods10081792. [PMID: 34441569 PMCID: PMC8393522 DOI: 10.3390/foods10081792] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 01/12/2023] Open
Abstract
The quality, antioxidant capacities, and organosulfur profile of chives (Allium schoenoprasum L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study. The 1-MCP treatment (100 μL/L, fumigation 12 h at 20 °C) effectively inhibited tissue respiration and H2O2 production, enhanced the ascorbic acid (ASA) and glutathione (GSH) content, and promoted the activity of antioxidant enzymes (superoxide dismutase SOD, Catalase CAT, and ascorbic peroxidase APX) during the 5-day storage period at 20 °C. The result further showed that the 1-MCP treatment inhibited chlorophyll degradation, alleviated cell membrane damage, and delayed the chive senescence, with the yellowing rate being reduced by 67.8% and 34.5% in the 1-MCP treated chives on days 4 and 5 of storage at 20 °C, respectively. The free amino acid content of the chive was not affected by the 1-MCP treatment at 20 °C. However, the senescence rate of the chive was not reduced by the 1-MCP treatment when stored at 3 °C. The liquid chromatography data further showed that the 1-MCP treatment induced a 15.3% and 13.9% increase in the isoalliin and total S-alk(en)ylcysteine sulfoxides (ACSOs) content of the chive on day 2 at 20 °C, respectively. Furthermore, there was a strong positive correlation between ACSOs content and CAT/APX activity, indicating that ACSOs probably played a key role in enhancing the antioxidant capacities of the chive during storage at 20 °C. Thus the study efficiently demonstrates that 1-methylcyclopropene preserves the quality of chive (Allium schoenoprasum L.) by enhancing its antioxidant capacities and organosulfur profile during storage.
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Affiliation(s)
- Xiaomei Dai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.D.); (Y.Y.)
- Department of Food Science and Technology, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, China
| | - Yaping Lu
- College of Life Science, Nanjing Agricultural University, Nanjing 210095, China;
| | - Yuan Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.D.); (Y.Y.)
| | - Zhifang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.D.); (Y.Y.)
- Correspondence: ; Tel.: +86-25-84399098
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Sharma P, Sharma S, Dhall R, Mittal T, Kumar S. Variation in quality and acceptability of minimally processed garlic in response to γ-irradiation and packaging during refrigerated storage. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2020.109193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sun B, Lin PX, Xia PX, Di HM, Zhang JQ, Zhang CL, Zhang F. Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard. RSC Adv 2020; 10:36495-36503. [PMID: 35517928 PMCID: PMC9057032 DOI: 10.1039/d0ra07177c] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 09/25/2020] [Indexed: 01/30/2023] Open
Abstract
Baby mustard is a perishable vegetable, and thus its distribution and sale as fresh produce face several challenges. However, little effort has been made to identify optimal techniques for postharvest storage of baby mustard. Here, we evaluated the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard during postharvest storage for 6 days at low temperature (4 °C, LT) and ambient temperature (20 °C). The results showed that visual quality scores, weight, firmness, the contents of most glucosinolates, and the ferric reducing antioxidant power value decreased in the lateral buds of baby mustard during both treatments; however, LT treatment delayed declines in these characteristics. In addition, the contents of glucose, fructose, total soluble sugars, ascorbic acid, and flavonoids, as well as the level of 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid), decreased considerably throughout the storage period, sucrose content increased throughout the storage period, and the contents of proanthocyanidin and total phenolics first increased and then decreased at 20 °C; however, their contents remained stable throughout the storage period under the LT treatment. These findings indicate that LT provides a promising approach for maintaining the sensory and nutritional quality of baby mustard. Low temperature retards the deterioration in sensory quality, main health-promoting compounds and antioxidant capacity in post-harvest baby mustard.![]()
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Affiliation(s)
- Bo Sun
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Pei-Xing Lin
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Ping-Xin Xia
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Hong-Mei Di
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Jia-Qi Zhang
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Chen-Lu Zhang
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Fen Zhang
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
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Guan Y, Hu W, Jiang A, Xu Y, Sa R, Feng K, Zhao M, Yu J, Ji Y, Hou M, Yang X. Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli. Molecules 2019; 24:E3537. [PMID: 31574924 PMCID: PMC6804049 DOI: 10.3390/molecules24193537] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 09/26/2019] [Accepted: 09/26/2019] [Indexed: 11/17/2022] Open
Abstract
In order to find an efficient way for broccoli to increase the phenolic content, this study intended primarily to elucidate the effect of methyl jasmonate (MeJA) treatment on the phenolic accumulation in broccoli. The optimum concentration of MeJA was studied first, and 10 μM MeJA was chosen as the most effective concentration to improve the phenolic content in wounded broccoli. Furthermore, in order to elucidate the effect of methyl jasmonate (MeJA) treatment on phenolic biosynthesis in broccoli, the key enzyme activities of phenylpropanoid metabolism, the total phenolic content (TPC), individual phenolic compounds (PC), antioxidant activity (AOX) and antioxidant metabolism-associated enzyme activities were investigated. Results show that MeJA treatment stimulated phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H), and 4-coumarin coenzyme A ligase (4CL) enzymes activities in phenylpropanoid metabolism, and inhibited the activity of polyphenol oxidase (PPO), and further accelerated the accumulation of the wound-induced rutin, caffeic acid, and cinnamic acid accumulation, which contributed to the result of the total phenolic content increasing by 34.8% and ferric reducing antioxidant power increasing by 154.9% in broccoli. These results demonstrate that MeJA in combination with wounding stress can induce phenylpropanoid metabolism for the wound-induced phenolic accumulation in broccoli.
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Affiliation(s)
- Yuge Guan
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China.
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian 116600, China.
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Aili Jiang
- College of Life Science, Dalian Minzu University, Dalian 116600, China.
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Yongping Xu
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China.
| | - Rengaowa Sa
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China.
| | - Ke Feng
- College of Life Science, Dalian Minzu University, Dalian 116600, China.
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Manru Zhao
- College of Life Science, Dalian Minzu University, Dalian 116600, China.
| | - Jiaoxue Yu
- College of Life Science, Dalian Minzu University, Dalian 116600, China.
| | - Yaru Ji
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China.
| | - Mengyang Hou
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China.
| | - Xiaozhe Yang
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China.
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