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Zhou D, Liu Q, Zhu T, Li T, Fan G, Li X, Wu C. Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage. Food Chem 2024; 456:139906. [PMID: 38852443 DOI: 10.1016/j.foodchem.2024.139906] [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: 04/14/2024] [Revised: 05/10/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid. Meanwhile, UV-C irradiation led to an increase in the contents of aroma-related volatiles, particularly esters and lactones, compared to non-irradiated fruit. Our results suggested that the enhanced emission of aroma-related volatiles in UV-C irradiated peach fruit was linked to elevated levels of unsaturated fatty acids. Besides, UV-C induced the expressions and activities of enzymes in the lipoxygenase pathway, thus promoting the synthesis of esters and lactones, which contribute to the enhanced aroma in peach fruit.
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Affiliation(s)
- Dandan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Qiang Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Tong Zhu
- College of Food Science and Technology/Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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2
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Xiao K, Zhang Y, Pan L, Tu K. Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating. Int J Biol Macromol 2024; 279:135365. [PMID: 39244113 DOI: 10.1016/j.ijbiomac.2024.135365] [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: 06/04/2024] [Revised: 09/01/2024] [Accepted: 09/04/2024] [Indexed: 09/09/2024]
Abstract
The feasibility of microwave heating to induce color/flavor changes of 4D printed white mushroom gel containing curcumin or γ-dodecalactone (γ-DDL) microcapsules was studied. Using gelatin/ β-cyclodextrin as wall material and soy protein isolate as emulsifier, microcapsules containing curcumin or γ-DDL were prepared by spray drying method. The microcapsules containing curcumin were mixed into white mushroom powder at different mass ratios (0, 0.1, 1, 3, 5 %, w/w) as printing ink. With the increase of microcapsule content, the viscosity, storage modulus and loss modulus of printing ink increased, but the water distribution and recovery performance did not change significantly. With the extension of heating time, the brightness value (L*) and the redness value (a*) of the printed sample increased, and the yellowness value (b*) decreased. After adding 3 % (w/w) microcapsules containing γ-DDL, the content change of the target flavor substance in the printed sample during microwave treatment was determined based on Gaschromatography-mass spectrometry (GC-MS). The results showed that microwave treatment could promote the release of flavor substances, and the content was 272.37 μg/kg when heated for 3 min. This study provides a new idea for the development of 4D printed food with special color and target flavor based on microcapsule technology.
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Affiliation(s)
- Kunpeng Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yujie Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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3
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Zhang W, Li X, Wang X, Li H, Liao X, Lao F, Wu J, Li J. Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods 2024; 13:1574. [PMID: 38790874 PMCID: PMC11121533 DOI: 10.3390/foods13101574] [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: 04/24/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.
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Affiliation(s)
- Wentao Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xuejie Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xuzeng Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - He Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Jian Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
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4
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Mai R, Liu J, Yang J, Li X, Zhao W, Bai W. Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel. Food Chem 2024; 437:137636. [PMID: 37866340 DOI: 10.1016/j.foodchem.2023.137636] [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: 06/25/2023] [Revised: 09/06/2023] [Accepted: 09/28/2023] [Indexed: 10/24/2023]
Abstract
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of aroma in low-salt dry-cured mackerel (LDCM). Inoculating probiotics significantly improved the LDCM's aroma, with mixed probiotics showing a superior effect. The contents of lipid-derived volatile flavor compounds (LVFCs), free fatty acid contents, and key enzyme activities significantly increased (p < 0.05) in probiotic-treated groups. The dominant species in the probiotics-treated groups were the inoculated Lactobacillus plantarum and Zygosaccharomyces mellis, which were the main producer of metabolic enzymes for the generation of LVFCs. Lactobacillus plantarum performed well in lipid hydrolysis and aldehydes reduction, while Zygosaccharomyces mellis played a main role in aldehyde production.
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Affiliation(s)
- Ruijie Mai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jiayue Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Juan Yang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
| | - Xiangluan Li
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Wenhong Zhao
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Weidong Bai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
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5
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Lai S, Li L, Li Q, Zhu S, Wang G. Discrimination of internal browning in pineapple during storage based on changes in volatile compounds. Food Chem 2024; 433:137358. [PMID: 37688818 DOI: 10.1016/j.foodchem.2023.137358] [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: 03/14/2023] [Revised: 08/19/2023] [Accepted: 08/30/2023] [Indexed: 09/11/2023]
Abstract
Internal browning (IB) is a physiological disorder without external symptoms of postharvest pineapples, but whether and how IB influences pineapple volatiles remain unknown. We examined eigenvalues of volatiles in 'Comte de Paris' pineapples with or without IB using electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). Correlation coefficients between the responses of E-nose sensors S7 and S9 and IB were 0.836 and 0.804, respectively. The multilayer perceptron neural network and radial basis function neural network models classified IB degree with accuracy of 94.77% and 91.67%. GC-MS analysis revealed 30 volatile substances upregulated in pineapple with IB compared to those without, of which 15 were esters. IB regulated volatile compound synthesis through the lipoxygenase pathway which involved lipoxygenase, pyruvate decarboxylase 1, alcohol dehydrogenases, acyl-CoA oxidase 1, and alcohol acyltransferase genes and their related enzymes. These results suggested that volatiles regulated by IB could be used to discriminate IB severity in pineapples.
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Affiliation(s)
- Siting Lai
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Li Li
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China; School of Life and Health Science College, Kaili University, Kaili 556011, China
| | - Qian Li
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Shijiang Zhu
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
| | - Guang Wang
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
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6
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Aaqil M, Peng C, Kamal A, Nawaz T, Gong J. Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit. Foods 2024; 13:267. [PMID: 38254568 PMCID: PMC10815105 DOI: 10.3390/foods13020267] [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: 12/16/2023] [Revised: 01/01/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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7
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Chen Z, Nie M, Xi H, He Y, Wang A, Liu L, Wang L, Yang X, Dang B, Wang F, Tong LT. Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour. Food Res Int 2023; 173:113408. [PMID: 37803747 DOI: 10.1016/j.foodres.2023.113408] [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: 05/04/2023] [Revised: 08/18/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Continuous instant pressure drop (CIPD) treatment effectively reduces microbial contamination in whole highland barley flour (WHBF). Base on it, this study further investigated its effects on flour properties (especially rheological properties) and volatile compounds (VOCs) profile of WHBF, and compared it with that of ultraviolet-C (UV-C), ozone and hot air (HA) treatments. The results showed that the damaged starch content (6.0%) of CIPD-treated WHBF was increased, leading to a rough surface and partial aggregation of starch particle, thereby increasing the particle size (18.06 μm of D10, 261.46 μm of D50 and 534.44 μm of D90). Besides, CIPD treatment exerted a positive influence on the structure and rheological properties of WHBF, including an elevation in pasting temperature and viscosity. Notably, CIPD-treated WHBF exhibited higher storage modulus and loss modulus compared to the other three groups of sterilization treatments, contributing to the formulation of a better-defined and stable gel strength (tan δ = 0.38). UV-C and ozone, as cold sterilization techniques, also induced alterations in specific characteristics of WHBF. UV-C treatment led to changes in WHBF's crystallinity, while ozone treatment caused modifications in the secondary protein structure of WHBF. A total of 68 VOCs were identified in raw WHBF (including 3 acids, 19 alcohols, 25 aldehydes, 1 alkene, 8 esters, 2 ethers, 3 furans, and 7 ketones). The maximum flavor-contributing VOC in CIPD-treated WHBF remained dimethyl sulfide monomer (cabbage aroma), consistent with the raw WHBF. Conversely, in HA-treated WHBF, the maximum flavor-contributing VOC shifted to 2-furanmethanethiol monomer (roasted coffee aroma), altering the initial flavor presentation. These findings will provide strong support for the application of CIPD technology in the powdery foods industry.
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Affiliation(s)
- Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xijuan Yang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016, China
| | - Bin Dang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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Kuang X, Chen Y, Lin H, Lin H, Chen G, Lin Y, Chen Y, Wang H, Fan Z. Comprehensive analyses of membrane lipids and phenolics metabolisms reveal the developments of chilling injury and browning in Chinese olives during cold storage. Food Chem 2023; 416:135754. [PMID: 36871509 DOI: 10.1016/j.foodchem.2023.135754] [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: 12/01/2022] [Revised: 01/22/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
The impacts of chilling injury (CI) temperature (2 °C) and non-CI temperature (8 °C) on the CI development, browning occurrence, and its underlying mechanism in Chinese olives were investigated. The results showed that, 2 °C induced higher levels of CI index, browning degree, chromaticity a* and b* values, but lower values of h°, chlorophyll and carotenoid contents in Chinese olives as compared to 8 °C. Furthermore, 2 °C raised cell membrane permeability, increased the activities of phospholipase D, lipase and lipoxygenase, accelerated the hydrolyses of phosphatidylcholine and phosphatidylinositol to phosphatidic acid, and promoted the conversions of unsaturated fatty acids to saturated fatty acids in Chinese olives. Moreover, 2 °C-stored Chinese olives showed higher activities of peroxidase and polyphenol oxidase, but lower contents of tanin, flavonoid and phenolics. These findings demonstrated that the CI and browning developments in Chinese olives were closely associated with the metabolisms of membrane lipid and phenolics.
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Affiliation(s)
- Xiaoyong Kuang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yazhen Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Han Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Guo Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yifen Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hui Wang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Zhongqi Fan
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
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9
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Wang D, Zhang J, Chen WY, Zhai H, Jiang Y. Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored "Feicheng" peach using HS-GC-IMS. Front Nutr 2023; 10:1122534. [PMID: 37476402 PMCID: PMC10354291 DOI: 10.3389/fnut.2023.1122534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 06/15/2023] [Indexed: 07/22/2023] Open
Abstract
"Feicheng" peach is popular for its unique aroma, but its defect of being highly sensitive to chilling injury (CI) often leads to aroma loss and internal browning. Essential oils (EOs) are often used to enhance the antioxidant capacity of plants and fruits, as well as to trigger their defense against biotic/abiotic stresses. This study aimed to examine the effect of cinnamon essential oil (CEO) vapor treatment on the aroma quality of peach fruit during cold storage using HS-GC-IMS. The results showed that 50 μL/L CEO vapor reduced the severity of internal browning (IB) in peaches at the stage of 7 ~ 21 d during refrigeration (Significantly, the L* value was higher and the IB index was lower than that of control, p < 0.05). Meanwhile, the evident reduction or loss of aroma content caused by CI was restored to a higher level than the control (p < 0.05). Furthermore, CEO treatment promoted the release of aroma-related volatiles as evidenced by more propyl acetate, and the dimer of amyl acetate, isoamyl acetate, butyl acetate detected than that on harvest day and no-treated group after 21 d of cold storage plus 2 d of shelf life. Genes of PpLOX1, PpLOX2, PpHPL1 and PpADH1 associated with aroma-related volatile biosynthesis revealed higher transcript abundance in peach fruits treated with CEO than the control (p < 0.05). Overall, our study demonstrated that CEO in vapor phase may be beneficial to alleviate the quality deterioration in aroma and flesh color of "Feicheng" peaches caused by CI, which lays a theoretical reference for maintaining postharvest quality of peach fruits.
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Affiliation(s)
- Dan Wang
- Shandong Institute of Pomology, Tai’an, China
| | - Jing Zhang
- Shandong Institute of Pomology, Tai’an, China
| | - Wen-yu Chen
- Feicheng Peach Industry Development Center, Tai’an, China
| | - Hao Zhai
- Shandong Institute of Pomology, Tai’an, China
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
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10
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Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis. Food Chem 2023; 410:135368. [PMID: 36608556 DOI: 10.1016/j.foodchem.2022.135368] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/29/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 μg/kg, ketones content was significantly decreased by 54.11 %, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, α-linolenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 μg/kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids.
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11
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Zhang J, Pan L, Tu K. Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01853-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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12
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Volatile organic components detection with SPME/GC-MS technology in various ripening banana peels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01873-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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13
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Sun Y, Wang X, Pan L, Hu Y. Influence of maturity on bruise detection of peach by structured multispectral imaging. Curr Res Food Sci 2023; 6:100476. [PMID: 36941891 PMCID: PMC10023935 DOI: 10.1016/j.crfs.2023.100476] [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: 11/25/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
Peaches are easily bruising during all stages of postharvest handling, maturity can affect the characteristics and detection of bruising, which is directly related to the quality and shelf life of peach. The main objective of this research was to investigate the effect of maturity on the early detection of postharvest bruising in peach based on structured multispectral imaging (S-MSI) system. The S-MSI data was measured for bruised peaches, followed by microstructural (CLSM), and biochemical (oxidative browning-related enzyme activities, gene expression, and phenolic compound metabolism) measurements. As the maturity increases, the external impact stress could further induce the accumulation of phenolics through the phenylpropane pathway and pulp oxidative browning, resulting in more pronounced external damage; and the spectral reflectance value of bruised peach was getting smaller, and the spectral waveform gradually flattened out. Three characteristic bands of 781, 824, 867 nm were selected from structured spectra (669-955 nm) related to bruising. The watershed algorithm was adopted for bruise detection, the detection rates for bruised peaches based on three maturity levels (S1-S3) were 91-92%, 90.71-97.43%, and 97.14-99.86%, respectively. This research demonstrated that S-MSI system coupled with watershed algorithm, can enhance our capability of detecting the early bruised peaches of different maturity levels.
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Affiliation(s)
- Ye Sun
- College of Food Science and Light Industry, Nanjing Technology University, Nanjing, 211816, China
- College of Engineering, Nanjing Agricultural University, 210031, Nanjing, China
| | - Xiaochan Wang
- College of Engineering, Nanjing Agricultural University, 210031, Nanjing, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yonghong Hu
- College of Food Science and Light Industry, Nanjing Technology University, Nanjing, 211816, China
- Corresponding author. 30 Puzhu South Road, College of Food Science and Light Industry, Nanjing Technology University, 211816, Nanjing, China.
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14
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Gong X, Huang J, Xu Y, Li Z, Li L, Li D, Belwal T, Jeandet P, Luo Z, Xu Y. Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Shao L, Jia X, Zhang P, Li C, Li J. Outcomes of
1‐MCP
combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach. J Food Saf 2022. [DOI: 10.1111/jfs.13014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Limei Shao
- Department of Food Science Shenyang Agricultural University Shenyang China
| | - Xiaoyu Jia
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Peng Zhang
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Chunyuan Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin China
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
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16
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Zeng X, Wang L, Fu Y, Zuo J, Li Y, Zhao J, Cao R, Li J. Effects of methyl salicylate pre-treatment on the volatile profiles and key gene expressions in tomatoes stored at low temperature. Front Nutr 2022; 9:1018534. [PMID: 36276839 PMCID: PMC9581258 DOI: 10.3389/fnut.2022.1018534] [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: 08/13/2022] [Accepted: 09/08/2022] [Indexed: 11/13/2022] Open
Abstract
Tomato is one of the most widely cultivated horticultural plants in the world, while the key volatile compounds of tomato fruits generally derive from fatty acid, carotenoid, phenylalanine, and branched-chain amino acid pathways. As an important endogenous signal molecule, methyl salicylate (MeSA) plays a crucial role in the fruit ripening process of plant. Recently, it has been demonstrated that MeSA can maintain the flavor quality of full ripe tomatoes after cold-storage preservation. However, few research teams attempted to investigate the effects of MeSA plus low temperature treatment on the different volatile biosynthetic pathways of tomatoes previously. Therefore, in this study, the effects of methyl salicylate pre-treatment (0.05 mM MeSA, 24 h) on the volatile profile and flavor-related key gene expressions of tomato fruits stored at 10°C were evaluated for the first time. Our results showed that the loss of volatile compounds in low temperature-treated tomato fruits could be effectively alleviated by MeSA pre-treatment. Although MeSA had no remarkable effect on the formation of carotenoid pathway- and branched-chain amino acid pathway-related volatiles in tomatoes subjected to low temperature, the content of fatty acid pathway-related volatiles (including cis-3-hexenal, hexanal, and trans-2-hexenal) in full red fruits of 10°C MeSA group was remarkably higher than that of 10°C control group. Furthermore, MeSA pre-treatment significantly up-regulated the expression of LOXC or LOXD gene in low temperature-treated fruits at breaker or full red stage, respectively. In conclusion, pre-treatment with MeSA might avoid the loss of aromatic compounds in tomato fruits stored at low temperature by activating the fatty acid pathway.
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Affiliation(s)
- Xiangquan Zeng
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Libin Wang
- School of Light Industry and Food Science, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Yingli Fu
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jinhua Zuo
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China
| | - Yan Li
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jingling Zhao
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Rui Cao
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jian Li
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,*Correspondence: Jian Li,
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17
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Huang Y, Zhang P, Liu W, Zhang Q, Li G, Shan Y, Zhu X. Understanding the volatile organic compounds of 1‐methylcyclopropylene fumigation and packaging on yellow‐fleshed peach via headspace‐gas chromatography‐ion mobility spectrometry and chemometric analyses. J Food Sci 2022; 87:4009-4026. [DOI: 10.1111/1750-3841.16277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/28/2022] [Accepted: 07/14/2022] [Indexed: 10/15/2022]
Affiliation(s)
- Yunian Huang
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Pei Zhang
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Wei Liu
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Qun Zhang
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Gaoyang Li
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Yang Shan
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
| | - Xiangrong Zhu
- Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Longping Branch Graduate School Hunan University Changsha China
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18
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Basak S, Chakraborty S. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Zhang X, Liu T, Zhu S, Wang D, Sun S, Xin L. Short‐term hypobaric treatment alleviates chilling injury by regulating membrane fatty acids metabolism in peach fruit. J Food Biochem 2022; 46:e14113. [DOI: 10.1111/jfbc.14113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/27/2021] [Accepted: 01/18/2022] [Indexed: 11/28/2022]
Affiliation(s)
| | - Tao Liu
- Huangdao Customs District P. R. China Qingdao PR China
| | - Shuhua Zhu
- College of Chemistry and Material Science Shandong Agricultural University Tai’an PR China
| | - Dan Wang
- Shandong Institute of Pomology Tai’an PR China
| | - Shan Sun
- Shandong Institute of Pomology Tai’an PR China
| | - Li Xin
- Shandong Institute of Pomology Tai’an PR China
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20
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Li J, Zhang M, Li X, Khan A, Kumar S, Allan AC, Lin-Wang K, Espley RV, Wang C, Wang R, Xue C, Yao G, Qin M, Sun M, Tegtmeier R, Liu H, Wei W, Ming M, Zhang S, Zhao K, Song B, Ni J, An J, Korban SS, Wu J. Pear genetics: Recent advances, new prospects, and a roadmap for the future. HORTICULTURE RESEARCH 2022; 9:uhab040. [PMID: 35031796 PMCID: PMC8778596 DOI: 10.1093/hr/uhab040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 06/14/2023]
Abstract
Pear, belonging to the genus Pyrus, is one of the most economically important temperate fruit crops. Pyrus is an important genus of the Rosaceae family, subfamily Maloideae, and has at least 22 different species with over 5000 accessions maintained or identified worldwide. With the release of draft whole-genome sequences for Pyrus, opportunities for pursuing studies on the evolution, domestication, and molecular breeding of pear, as well as for conducting comparative genomics analyses within the Rosaceae family, have been greatly expanded. In this review, we highlight key advances in pear genetics, genomics, and breeding driven by the availability of whole-genome sequences, including whole-genome resequencing efforts, pear domestication, and evolution. We cover updates on new resources for undertaking gene identification and molecular breeding, as well as for pursuing functional validation of genes associated with desirable economic traits. We also explore future directions for "pear-omics".
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Affiliation(s)
- Jiaming Li
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingyue Zhang
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China
| | - Xiaolong Li
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Awais Khan
- Plant Pathology & Plant-Microbe Biology Section, Cornell University, Geneva, NY 14456, USA
| | - Satish Kumar
- Hawke’s Bay Research Centre, The New Zealand Institute for Plant and Food Research Limited, Havelock North 4157, New Zealand
| | - Andrew Charles Allan
- The New Zealand Institute for Plant and Food Research Limited, Auckland 1142, New Zealand
| | - Kui Lin-Wang
- The New Zealand Institute for Plant and Food Research Limited, Auckland 1142, New Zealand
| | - Richard Victor Espley
- The New Zealand Institute for Plant and Food Research Limited, Auckland 1142, New Zealand
| | - Caihong Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, 266109, China
| | - Runze Wang
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Cheng Xue
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China
| | - Gaifang Yao
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, China
| | - Mengfan Qin
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Manyi Sun
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Richard Tegtmeier
- Plant Pathology & Plant-Microbe Biology Section, Cornell University, Geneva, NY 14456, USA
| | - Hainan Liu
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Weilin Wei
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Meiling Ming
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Shaoling Zhang
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Kejiao Zhao
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Bobo Song
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiangping Ni
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping An
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China
| | - Schuyler S Korban
- Department of Natural Resources & Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Jun Wu
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
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21
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Zang J, Yu D, Zhang P, Xu Y, Xia W. The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Zhou D, Li T, Cong K, Suo A, Wu C. Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112893] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Molecular Insights of Fruit Quality Traits in Peaches, Prunus persica. PLANTS 2021; 10:plants10102191. [PMID: 34686000 PMCID: PMC8541108 DOI: 10.3390/plants10102191] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 01/04/2023]
Abstract
Fleshy fruits are the most demanded fruits because of their organoleptic qualities and nutritional values. The genus Prunus is a rich source of diversified stone/drupe fruits such as almonds, apricots, plums, sweet cherries, peaches, and nectarines. The fruit-ripening process in Prunus involves coordinated biochemical and physiological changes resulting in changes in fruit texture, aroma gain, color change in the pericarp, sugar/organic acid balance, fruit growth, and weight gain. There are different varieties of peaches with unique palatable qualities and gaining knowledge in the genetics behind these quality traits helps in seedling selection for breeding programs. In addition, peaches have shorter post-harvest life due to excessive softening, resulting in fruit quality reduction and market loss. Many studies have been executed to understand the softening process at the molecular level to find the genetic basis. To summarize, this review focused on the molecular aspects of peach fruit quality attributes and their related genetics to understand the underlying mechanisms.
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24
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Lv Y, Chen G, Ouyang H, Sang Y, Jiang Y, Cheng S. Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15452] [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]
Affiliation(s)
- Yunhao Lv
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Guogang Chen
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Hui Ouyang
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Yueying Sang
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Ying Jiang
- College of Food Science Shihezi University Shihezi People’s Republic of China
| | - Shaobo Cheng
- College of Food Science Shihezi University Shihezi People’s Republic of China
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25
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Zhao S, Han X, Liu B, Guan W, Dai Q. Retracted:
Different effects of continuous and intermittent alternative magnetic field on inhibiting chilling injury of bananas. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Songsong Zhao
- International Center in Fundamental and Engineering Thermophysics, Tianjin Key Laboratory of Refrigeration Technology Tianjin University of Commerce Tianjin China
| | - Xinyi Han
- International Center in Fundamental and Engineering Thermophysics, Tianjin Key Laboratory of Refrigeration Technology Tianjin University of Commerce Tianjin China
| | - Bin Liu
- International Center in Fundamental and Engineering Thermophysics, Tianjin Key Laboratory of Refrigeration Technology Tianjin University of Commerce Tianjin China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Quanyu Dai
- China Rural Technology Development Center Beijing China
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26
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Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study. Food Chem 2021; 365:130457. [PMID: 34252619 DOI: 10.1016/j.foodchem.2021.130457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 01/19/2023]
Abstract
Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production.
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27
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Zhou D, Zhang Q, Li P, Pan L, Tu K. Combined transcriptomics and proteomics analysis provides insight into metabolisms of sugars, organic acids and phenols in UV-C treated peaches during storage. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 157:148-159. [PMID: 33120107 DOI: 10.1016/j.plaphy.2020.10.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 10/20/2020] [Indexed: 06/11/2023]
Abstract
3Ultraviolet-C (UV-C) irradiation is known for prolonging the shelf life of many fruit by regulating different pathways. To better understand the roles of UV-C treatment in regulating the metabolic pathways in peach fruit during cold storage, transcriptomics and proteomics approaches were applied to investigate changes in peaches treated with UV-C (1.5 kJ m-2). The results showed that most differentially expressed genes (DEGs) and differentially expressed proteins (DEPs) were largely matched to carbohydrates and secondary metabolites. Further analysis found that peaches treated with UV-C exhibited higher sucrose, citric acid, malic acid, phenols, flavonoids and anthocyanins compared with untreated peaches. Proteomics and transcriptomics together indicated that changes of sugars and acids were associated with the expressions of invertase, sucrose synthase, fructokinase, malate dehydrogenase and citrate synthase. UV-C irradiation promoted the synthesis of phenols, flavonoids and anthocyanins by up-regulating expressions of phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, chalcone synthase, dihydroflavonol 4-reductase and UDP-glucose:flavonoid glucosyltransferase. In summary, this research explained the general molecular mechanism of the changes of sugars, acids and phenols in peaches in response to UV-C.
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Affiliation(s)
- Dandan Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Qin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Pengxia Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing, 210095, Jiangsu, PR China; Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, 210095, Jiangsu, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
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28
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Chen Y, Song H, Chen Z, Zhao R, Su Q, Jin P, Sun Y, Wang H. Sensitivity analysis of heat and mass transfer characteristics during forced-air cooling process of peaches on different air-inflow velocities. Food Sci Nutr 2020; 8:6592-6602. [PMID: 33312543 PMCID: PMC7723191 DOI: 10.1002/fsn3.1951] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 09/30/2020] [Accepted: 10/01/2020] [Indexed: 11/12/2022] Open
Abstract
Peach is one of the most perishable fruits. During forced-convection cooling, the heat sources (respiratory and evaporative latent heat) internal to freshly harvested peaches have a remarkable influence on its evaluation of cooling characteristics with respect to various cooling strategies. Therefore, to improve the accuracy of simulation results in peaches cooling, the term of heat source was coded as detailed procedures and included into a computational fluid dynamics (CFD) model. By comparing the temperature simulated with and without considering these heat sources, it is found that a reasonable decrease in variations of cooling performances is obtained with sustained increase in air-inflow velocities. A maximum discrepancy in peaches volume-weighted average temperature (∆T vwa-max) is mainly concentrated in 0.1-0.3°C when the air-inflow velocity not exceeds 1.7 m/s, and its corresponded 7/8ths cooling time (SECT) is also prolonged by 1-6 min. This means that, below 1.7 m/s, these heat sources should be added as a term into the heat transfer equations for modifying the mathematical model inside peaches computational domain. Furthermore, the feasibility of this modeling method is confirmed by a great agreement with experiments, and its modified model has a higher accuracy with the decreased RMSE and MAPE values of 6.90%-11.26% and 7.28%-12.95%, respectively.
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Affiliation(s)
- Ying‐Min Chen
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
| | - Hai‐Yan Song
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
| | - Zhen‐Shi Chen
- Guangdong Provincial Key Laboratory of Optical Fiber Sensing and CommunicationsInstitute of Photonics TechnologyJinan UniversityGuangzhouChina
- State Key Laboratory of Optoelectronic Materials and Technologies and School of Electronics and Information TechnologySun Yat‐Sen UniversityGuangzhouChina
| | - Rui Zhao
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
| | - Qin Su
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
| | - Peng‐Yong Jin
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
| | - Yi‐Shu Sun
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
| | - Hao Wang
- College of Agricultural EngineeringShanxi Agricultural UniversityTaiguChina
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29
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Wang Q, Wei Y, Jiang S, Wang X, Xu F, Wang H, Shao X. Flavor development in peach fruit treated with 1-methylcyclopropene during shelf storage. Food Res Int 2020; 137:109653. [DOI: 10.1016/j.foodres.2020.109653] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 08/03/2020] [Accepted: 08/29/2020] [Indexed: 12/22/2022]
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30
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Pott DM, Vallarino JG, Osorio S. Metabolite Changes during Postharvest Storage: Effects on Fruit Quality Traits. Metabolites 2020; 10:metabo10050187. [PMID: 32397309 PMCID: PMC7281412 DOI: 10.3390/metabo10050187] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 05/06/2020] [Indexed: 12/13/2022] Open
Abstract
Metabolic changes occurring in ripe or senescent fruits during postharvest storage lead to a general deterioration in quality attributes, including decreased flavor and ‘off-aroma’ compound generation. As a consequence, measures to reduce economic losses have to be taken by the fruit industry and have mostly consisted of storage at cold temperatures and the use of controlled atmospheres or ripening inhibitors. However, the biochemical pathways and molecular mechanisms underlying fruit senescence in commercial storage conditions are still poorly understood. In this sense, metabolomic platforms, enabling the profiling of key metabolites responsible for organoleptic and health-promoting traits, such as volatiles, sugars, acids, polyphenols and carotenoids, can be a powerful tool for further understanding the biochemical basis of postharvest physiology and have the potential to play a critical role in the identification of the pathways affected by fruit senescence. Here, we provide an overview of the metabolic changes during postharvest storage, with special attention to key metabolites related to fruit quality. The potential use of metabolomic approaches to yield metabolic markers useful for chemical phenotyping or even storage and marketing decisions is highlighted.
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Affiliation(s)
| | - José G. Vallarino
- Correspondence: (J.G.V.); (S.O.); Tel.: +34-952134271 (J.G.V. & S.O.)
| | - Sonia Osorio
- Correspondence: (J.G.V.); (S.O.); Tel.: +34-952134271 (J.G.V. & S.O.)
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31
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Zhang A, Zhang Q, Li J, Gong H, Fan X, Yang Y, Liu X, Yin X. Transcriptome co-expression network analysis identifies key genes and regulators of ripening kiwifruit ester biosynthesis. BMC PLANT BIOLOGY 2020; 20:103. [PMID: 32138665 PMCID: PMC7059668 DOI: 10.1186/s12870-020-2314-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 02/27/2020] [Indexed: 05/02/2023]
Abstract
BACKGROUND Aroma is an important organoleptic quality for fruit and has a large influence on consumer preference. Kiwifruit esters undergo rapid and substantial changes contributing to the flavor during fruit ripening. Part of enzymes and their coding genes have been indicated potential candidates for flavor-related esters synthesis. However, there still exist obvious gaps in the biosynthetic pathways of esters and the mechanisms regulating ester biosynthesis in kiwifruit remain unknown. RESULTS Using gas chromatography-mass spectrometry (GC-MS), volatile compounds of kiwifruit were quantified in response to ethylene (ETH, 100 μl/l, 24 h, 20 °C) and 1-methylcyclopropene (1-MCP, 1 μl/l, 24 h, 20 °C). The results indicated that esters showed the most substantial changes enhanced by ethylene and were inhibited by 1-MCP. Correlations between RNA-seq results and concentrations of esters, constructed using Weighted Gene Co-Expression Network Analysis (WGCNA) indicated that three structural genes (fatty acid desaturase, AdFAD1; aldehyde dehydrogenase, AdALDH2; alcohol acyltransferase, AdAT17) had similar expression patterns that paralled the changes in total ester content, and AdFAD1 transcripts exhibited the highest correlation. In order to search for potential regulators for ester biosynthesis, 14 previously reported ethylene-responsive transcription factors (TFs) were included in the correlation analysis with esters and their biosynthetic genes. Using dual-luciferase assay, the in vivo regulatory activities of TFs on ester biosynthetic gene promoters were investigated and the results indicated that AdNAC5 and AdDof4 (DNA binding with one finger) trans-activated and trans-suppressed the AdFAD1 promoter. CONCLUSIONS The present study advanced the molecular basis of ripening-related ester biosynthesis in kiwifruit by identifying three biosynthetic related genes AdFAD1, AdALDH2 and AdAT17 by transcriptome analysis, and highlighted the function of two TFs by transactivation studies.
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Affiliation(s)
- Aidi Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
- BioNanotechnology Institute, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Qiuyun Zhang
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
| | - Jianzhao Li
- School of Agriculture, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
- BioNanotechnology Institute, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Xinguang Fan
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Yanqing Yang
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Xiaofen Liu
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
| | - Xueren Yin
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
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32
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Zhou D, Li R, Zhang H, Chen S, Tu K. Hot air and UV-C treatments promote anthocyanin accumulation in peach fruit through their regulations of sugars and organic acids. Food Chem 2020; 309:125726. [DOI: 10.1016/j.foodchem.2019.125726] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 10/08/2019] [Accepted: 10/15/2019] [Indexed: 01/08/2023]
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33
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Combination of Low Fluctuation of Temperature with TiO 2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach. Foods 2020; 9:foods9020234. [PMID: 32098160 PMCID: PMC7073975 DOI: 10.3390/foods9020234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 11/17/2022] Open
Abstract
Chilling injury, tissue browning, and fungal infection are the major problems of peach fruit during post-harvest storage. In this study, a precise temperature control cold storage with low-temperature fluctuation (LFT) and internal circulation flow system is designed. An ozone (O3) generator and a (titanium dioxide) TiO2 photocatalytic reactor were applied to cold storage to investigate the variation of LFT combined with ozone fumigation and a TiO2 photocatalytic reactor in the efficiency of delaying ripening and maintaining peach fruit quality. Results showed that the temperature fluctuation with the improved control system was only ±0.1 to ±0.2 °C compared with that of ±0.5 to ±1.0 °C in conventional cold storage. LFT significantly reduced the chilling injury of peach fruit during storage. Although LFT combined with fumigation of 200 mg m−3 ozone periodical treatment slightly damaged the peach fruit after 40 d of storage, its combination with the TiO2 photocatalytic system significantly improved the postharvest storage quality of the fruit. This treatment maintained higher titratable acidity (TA), total soluble solids (TSS), better firmness, color, microstructure, and lower decay rate, polyphenol oxidase (PPO) activities, total phenol accumulation, respiratory intensity, ethylene production, and malondialdehyde (MDA) content during 60 d of storage. All the results show that LFT combined with the TiO2 photocatalytic system might be a promising technology for quality preservation in peach fruit storage.
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34
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Rodrigues C, Gaspar PD, Simões MP, Silva PD, Andrade LP. Review on techniques and treatments toward the mitigation of the chilling injury of peaches. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14358] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Cristina Rodrigues
- Department of Electromechanical Engineering University of Beira Interior Covilhã Portugal
| | - Pedro D. Gaspar
- Department of Electromechanical Engineering University of Beira Interior Covilhã Portugal
- C‐MAST—Centre for Mechanical and Aerospace Science and Technologies Covilhã Portugal
| | - Maria P. Simões
- School of Agriculture Polytechnic Institute of Castelo Branco Castelo Branco Portugal
| | - Pedro D. Silva
- Department of Electromechanical Engineering University of Beira Interior Covilhã Portugal
- C‐MAST—Centre for Mechanical and Aerospace Science and Technologies Covilhã Portugal
| | - Luís P. Andrade
- School of Agriculture Polytechnic Institute of Castelo Branco Castelo Branco Portugal
- CATAA—Zona Industrial de Castelo Branco Castelo Branco Portugal
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35
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Chang X, Lu Y, Li Q, Lin Z, Qiu J, Peng C, Brennan CS, Guo X. The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of 'Sanhua' Plum Fruits. Foods 2019; 8:foods8080338. [PMID: 31409061 PMCID: PMC6722782 DOI: 10.3390/foods8080338] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/05/2019] [Accepted: 08/08/2019] [Indexed: 02/07/2023] Open
Abstract
Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, 'Sanhua' plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, total soluble solids, total phytochemical contents were evaluated along with total antioxidant activities and phytochemical components. Results showed that hot air treatment delayed softening process of plum fruit. The total phenolics and flavonoids accumulated and antioxidant activities increased in both control and treatment samples during storage. These values in the samples treated with hot air and chitosan were all higher than control and hot air treatments. Phytochemicals of epicatechin, cyanidin, pelargonidin, and hesperetin were all upregulated by hot air and chitosan treatment, especially epicatechin. This suggested that chitosan might play an important role in regulating phytochemical profiles of 'Sanhua' plum fruits during storage.
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Affiliation(s)
- Xiaoxiao Chang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of SouthSubtropical Fruit Biology and Genetics Resource Utilization, Ministry of Agriculture; Guangdong Province KeyLaboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Yusheng Lu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of SouthSubtropical Fruit Biology and Genetics Resource Utilization, Ministry of Agriculture; Guangdong Province KeyLaboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Quan Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhixiong Lin
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of SouthSubtropical Fruit Biology and Genetics Resource Utilization, Ministry of Agriculture; Guangdong Province KeyLaboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Jishui Qiu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of SouthSubtropical Fruit Biology and Genetics Resource Utilization, Ministry of Agriculture; Guangdong Province KeyLaboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Cheng Peng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of SouthSubtropical Fruit Biology and Genetics Resource Utilization, Ministry of Agriculture; Guangdong Province KeyLaboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Charles Stephen Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Department of Wine, Food Molecular Biosciences, Lincoln University, 7647 Lincoln, New Zealand
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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