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Dong W, Liu X, Yi Y, Wang L, Hou W, Ai Y, Wang H, Min T. Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots. Foods 2024; 13:2297. [PMID: 39063381 PMCID: PMC11276218 DOI: 10.3390/foods13142297] [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: 06/29/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigated the impact of variety and harvest time on the visual appearance, nutritional quality, and functional active substances of six lotus root cultivars: "Xinsanwu", "Wuzhi No. 2", "Baiyuzhan", "Huaqilian", "Elian No. 6", and "Elian No. 5". Samples were collected monthly from December 2023 to April 2024. A nutrient analysis revealed a decrease in the water content with a delayed harvest. The total soluble solids and soluble sugar content peaked towards the end and middle-to-late harvest periods, respectively. Starch levels initially increased before declining, while the soluble protein exhibited a triphasic trend with an initial rise, a dip, and a final increase. The vitamin C (Vc) content varied across cultivars. Functional active substances displayed dynamic changes. The total phenolics initially decreased, then increased, before ultimately declining again. The total flavonoid content varied by both cultivar and harvest time. The phenolic acid and flavonoid content mirrored the trends observed for total phenolics and total flavonoids. Gastrodin was the most abundant non-flavonoid compound across all varieties. "Wuzhi No. 2" and "Baiyuzhan" displayed higher levels of functional active substances and starch, while the Elian series and "Xinsanwu" cultivar exhibited a greater content of Vc, soluble sugar, and soluble protein. Specific harvest periods yielded optimal results: "Wuzhi No. 2" (H1 and H5), "Huaqilian" (H2), and "Baiyuzhan" (H3 and H4) demonstrated a high nutrient and functional active substance content. Overall, the lotus roots harvested in period H4 achieved the highest score. Overall, this study provides the foothold for the rapid identification of superior lotus root cultivars and the valorization of lotus root by-products via advanced processing methods. Additionally, it offers valuable insights for market participants and consumers to select optimal varieties and harvest times based on their specific needs.
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Affiliation(s)
- Wanyu Dong
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.D.); (X.L.); (Y.Y.); (W.H.); (Y.A.)
| | - Xueting Liu
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.D.); (X.L.); (Y.Y.); (W.H.); (Y.A.)
| | - Yang Yi
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.D.); (X.L.); (Y.Y.); (W.H.); (Y.A.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Limei Wang
- School Biology & Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Wenfu Hou
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.D.); (X.L.); (Y.Y.); (W.H.); (Y.A.)
| | - Youwei Ai
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.D.); (X.L.); (Y.Y.); (W.H.); (Y.A.)
| | - Hongxun Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;
- School Biology & Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Ting Min
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.D.); (X.L.); (Y.Y.); (W.H.); (Y.A.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;
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Shen X, Niu X, Yang Y, Yang D, Li J, Yu F, Sun X, Meng X. Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa. Food Chem 2024; 439:138035. [PMID: 38039614 DOI: 10.1016/j.foodchem.2023.138035] [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: 07/28/2023] [Revised: 11/03/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
Ceratocystis paradoxa is a major cause of postharvest disease in tender coconuts worldwide. We conducted a comprehensive study using widely targeted metabolomics, electronic tongue (E-tongue), and electronic nose (E-nose) analyses to investigate the impacts of C. paradoxa invasion on the quality of tender coconut water (TCW) from fresh control (FC), uninoculated (UN), skin-inoculated (SI), and deep-inoculated (DI) nuts. DI exhibited significantly higher taste indicators associated with bitterness, saltiness, astringency aftertaste, and bitter aftertaste, as well as odor sensor values related to various compounds such as long-chain alkanes, hydrides, methane, organic sulfides, etc. Invasion of C. paradoxa into the endosperm altered the flavor characteristics of TCW mainly through the modulation of carbohydrate and secondary metabolite pathways. Furthermore, significant correlations were observed between the differentially expressed flavorful metabolites and the sensor indicators of the E-nose and E-tongue. These findings offer valuable insights into understanding the impact of C. paradoxa infection on coconuts.
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Affiliation(s)
- Xiaojun Shen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiaoqing Niu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China.
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Dejie Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
| | - Jing Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Fengyu Yu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiuli Meng
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
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Wang W, Cao Z, Hou F, Shi J, Jiao J, Chen L, Gong Z, Wang Y. Quality maintenance mechanism of oxalic acid treatment in fresh-cut apple fruit during storage based on nontarget metabolomics analysis. Food Chem 2024; 436:137685. [PMID: 37832420 DOI: 10.1016/j.foodchem.2023.137685] [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: 08/16/2023] [Revised: 09/30/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023]
Abstract
A complicated storage reaction mechanism will occur during the storage period in fresh-cut apples, and oxalic acid could physiologically modify the flesh tissue to achieve preservation purposes. This study revealed the storage quality regulation mechanism treated with oxalic acid (3 mmol⋅L-1) in fresh-cut apples through nontarget metabolomics and physiological analyses. It was discovered that oxalic acid could enhance the antioxidant enzymes activities, i.e. superoxide dismutase, catalase, glutathione reductase, etc., contents of soluble solids, total phenolic and reducing sugar, postpone the enhancement of hydrogen peroxide and superoxide anion, and defer the decrease of titratable acid, hardness and total antioxidant capacity. 427 differentially expressed metabolites were identified by nontarget metabolomics. Among them, mainly involved in glycerol ester metabolism, phenylalanine metabolism, starch and sucrose metabolism, etc. were up-regulated treated with oxalic acid. In summary, oxalic acid could enhance the antioxidant properties and regulate metabolite synthesis, leading to delayed quality deterioration of fresh-cut apples.
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Affiliation(s)
- Wenliang Wang
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Ziming Cao
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China; College of Horticulture, Henan Agricultural University, Zhengzhou, Henan 450046, PR China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Junyan Shi
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Jian Jiao
- College of Horticulture, Henan Agricultural University, Zhengzhou, Henan 450046, PR China
| | - Leilei Chen
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Zhiqing Gong
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Yansheng Wang
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China.
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Yang H, He S, Feng Q, Liu Z, Xia S, Zhou Q, Wu Z, Zhang Y. Lotus (Nelumbo nucifera): a multidisciplinary review of its cultural, ecological, and nutraceutical significance. BIORESOUR BIOPROCESS 2024; 11:18. [PMID: 38647851 PMCID: PMC10991372 DOI: 10.1186/s40643-024-00734-y] [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: 12/12/2023] [Accepted: 01/16/2024] [Indexed: 04/25/2024] Open
Abstract
This comprehensive review systematically examines the multifarious aspects of Nelumbo nucifera, elucidating its ecological, nutritional, medicinal, and biomimetic significance. Renowned both culturally and scientifically, Nelumbo nucifera manifests remarkable adaptability, characterized by its extensive distribution across varied climatic regions, underpinned by its robust rhizome system and prolific reproductive strategies. Ecologically, this species plays a crucial role in aquatic ecosystems, primarily through biofiltration, thereby enhancing habitat biodiversity. The rhizomes and seeds of Nelumbo nucifera are nutritionally significant, being rich sources of dietary fiber, essential vitamins, and minerals, and have found extensive culinary applications. From a medicinal perspective, diverse constituents of Nelumbo nucifera exhibit therapeutic potential, including anti-inflammatory, antioxidant, and anti-cancer properties. Recent advancements in preservation technology and culinary innovation have further underscored its role in the food industry, highlighting its nutritional versatility. In biomimetics, the unique "lotus effect" is leveraged for the development of self-cleaning materials. Additionally, the transformation of Nelumbo nucifera into biochar is being explored for its potential in sustainable environmental practices. This review emphasizes the critical need for targeted conservation strategies to protect Nelumbo nucifera against the threats posed by climate change and habitat loss, advocating for its sustainable utilization as a species of significant value.
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Affiliation(s)
- Hang Yang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, 430072, China
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan, 430070, China
| | - Simai He
- School of Environmental Science and Engineering, Jilin Normal University, Siping, 136000, China
| | - Qi Feng
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, 430072, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Zisen Liu
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, 430072, China
| | - Shibin Xia
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan, 430070, China.
| | - Qiaohong Zhou
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, 430072, China
| | - Zhenbin Wu
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, 430072, China
| | - Yi Zhang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, 430072, China.
- University of Chinese Academy of Sciences, Beijing, 100049, China.
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Wen L, Wang Y, Song P, Wang Z, Tang Z, Guo Y, Yu H, Hu F. Exploration of Postharvest Conditions for Codonopsis pilosula Nannf. var. modesta (Nannf.) L. T. Shen Roots Based on Sensory Quality, Active Components, Antioxidant Capacity and Physiological Changes at Different Storage Temperatures. Foods 2023; 12:4418. [PMID: 38137223 PMCID: PMC10742758 DOI: 10.3390/foods12244418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The promotion of industrial-mode production of Codonopsis pilosula Nannf. var. modesta (Nannf.) L. T. Shen (C. pilosula) has expanded the demand for the postharvest storage of fresh roots. Further research is needed to establish comprehensive methods to evaluate the impact of storage conditions. This study simulated the storage process of roots at near-freezing temperature [NFT (-1 °C)] and traditional low temperatures (-6 °C, 4 °C and 9 °C) for 40 days. At different storage stages, correlation analysis was conducted using quantitative data on 20 parameters, including sensory quality, active components, antioxidant capacity and physiological changes. Appearance and principal component analysis could distinguish between fresh and stored samples, while NFT samples on the 40th day of storage were similar to fresh ones. Correlation analysis indicated that NFT storage could maintain the sensory quality by increasing the antioxidant enzyme activity and active components, reducing the accumulation of reactive oxygen species and malondialdehyde and reducing the activity of browning-related enzymes and cell-wall-degrading enzymes. These findings highlight the importance of the overall quality evaluation of fresh roots and emphasize the potential to improve fresh root and dried medicinal material quality by regulating storage conditions such as temperature.
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Affiliation(s)
| | | | | | | | | | | | | | - Fangdi Hu
- School of Pharmacy, Lanzhou University, Lanzhou 730000, China; (L.W.); (Y.W.); (P.S.); (Z.W.); (Z.T.); (Y.G.); (H.Y.)
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6
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Haider MW, Nafees M, Iqbal R, Ali S, Asad HU, Azeem F, Arslan M, Rahman MHU, Gaafar ARZ, Elshikh MS. Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: a sustainable approach. BMC PLANT BIOLOGY 2023; 23:576. [PMID: 37978421 PMCID: PMC10656992 DOI: 10.1186/s12870-023-04588-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 11/06/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND Green chili is the predominant vegetable in tropical and subtropical regions with high economic value. However, after harvest, it exhibits vigorous metabolic activities due to the high moisture level, leading to a reduction in bioactive compounds and hence reduced shelf life and nutritional quality. Low temperature storage results in the onset of chilling injury symptoms. Therefore, developing techniques to increase the shelf life of green chilies and safeguard their nutritional value has become a serious concern for researchers. In this regard, an experiment was conducted to evaluate the impact of the alone or combined application of hot water treatment (HWT) (45 °C for 15 min) and eucalyptus leaf extract (ELE) (30%) on 'Golden Hot' chilies in comparison to the control. After treatment, chilies were stored at 20 ± 1.5 °C for 20 days. RESULTS HWT + ELE-treated chilies had a significant reduction in fruit weight loss (14.6%), fungal decay index (35%), red chili percentage (41.2%), soluble solid content (42.9%), ripening index (48.9%), and reactive oxygen species production like H2O2 (55.1%) and O-2 (46.5%) during shelf in comparison to control, followed by the alone application of HWT and ELE. Furthermore, the combined use of HWT and ELE effectively improved the antioxidative properties of stored chilies including DPPH radical scavenging activities (54.6%), ascorbic acid content (28.4%), phenolic content (31.8%), as well as the enzyme activities of POD (103%), CAT (128%), SOD (26.5%), and APX (43.8%) in comparison to the control. Additionally, the green chilies underwent HWT + ELE treatment also exhibited higher chlorophyll levels (100%) and general appearance (79.6%) with reduced anthocyanin content (40.8%) and wrinkling (43%), leading to a higher marketable fruit (41.3%) than the control. CONCLUSION The pre-storage application of HWT and ELE could be used as an antimicrobial, non-chemical, non-toxic, and eco-friendly treatment for preserving the postharvest quality of green chilies at ambient temperature (20 ± 1.5 °C).
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Affiliation(s)
- Muhammad Wasim Haider
- Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
| | - Muhammad Nafees
- Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan
| | - Rashid Iqbal
- Department of Agronomy, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan
| | - Sajid Ali
- Department of Horticulture, Bahauddin Zakariya University, Multan, 60000, Pakistan
| | - Habat Ullah Asad
- Centre for Agriculture and Bioscience International, Rawalpindi, 46300, Pakistan
| | - Farrukh Azeem
- Agri Development, Fauji Fresh N Freeze Ltd, Gulberg II, Lahore, 48000, Pakistan
| | - Muhammad Arslan
- Institute of Crop Science and Resource Conservation (INRES), Crop Science, University of Bonn, 53115, Bonn, Germany.
| | - Muhammad Habib Ur Rahman
- Institute of Crop Science and Resource Conservation (INRES), Crop Science, University of Bonn, 53115, Bonn, Germany
- Department of Seed Science and Technology, Institute of Plant Breeding and Biotechnology (IPBB), MNS-University of Agriculture, Multan, Pakistan
| | - Abdel-Rhman Z Gaafar
- Department of Botany and Microbiology, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia
| | - Mohamed S Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia
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da Silva WP, Souto LMD, Ferreira JPDL, Gomes JP, Lima AGBD, Queiroz AJDM, Figueirêdo RMFD, Santos DDC, Santana MDFSD, Santos FSD, Amadeu LTS, Galdino PO, Costa CC, Júnior AFDS, Franco CMR. Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection. Foods 2023; 12:foods12102084. [PMID: 37238901 DOI: 10.3390/foods12102084] [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: 04/01/2023] [Revised: 05/10/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient (hH), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and hH. A simulation of the chilling kinetics using the values obtained for α and hH showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10-3 and a chi-square χ2 = 4.378 × 10-3.
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Affiliation(s)
- Wilton Pereira da Silva
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Leidjane Matos de Souto
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - João Paulo de Lima Ferreira
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Antonio Gilson Barbosa de Lima
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Alexandre José de Melo Queiroz
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Rossana Maria Feitosa de Figueirêdo
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Dyego da Costa Santos
- Federal Institute of Education, Science and Technology of Rio Grande do Norte, Paus dos Ferros 59900-000, Brazil
| | | | - Francislaine Suelia Dos Santos
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Lumara Tatiely Santos Amadeu
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Plúvia Oliveira Galdino
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Caciana Cavalcanti Costa
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Aluízio Freire da Silva Júnior
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Célia Maria Rufino Franco
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
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Li C, Ding X, Li J, Yan S. Effects of different concentrations of ascorbic acid on the stability of (+) – Catechin under enzymatic conditions. Food Chem 2023; 399:133933. [DOI: 10.1016/j.foodchem.2022.133933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
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9
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Li P, Liu C, Luo Y, Shi H, Li Q, PinChu C, Li X, Yang J, Fan W. Oxalate in Plants: Metabolism, Function, Regulation, and Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16037-16049. [PMID: 36511327 DOI: 10.1021/acs.jafc.2c04787] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Characterized by strong acidity, chelating ability, and reducing ability, oxalic acid, a low molecular weight dicarboxylic organic acid, plays important roles in the regulation of plant growth and development, the response to both biotic and abiotic stresses such as plant defense and heavy metals detoxification, and food quality. The metabolism of oxalic acid has been well-studied in microorganisms, fungi, and animals but remains less understood in plants. However, excessive accumulation of oxalic acid is detrimental to plants. Therefore, the level of oxalic acid has to be precisely controlled in plant tissues. In this review, we summarize the metabolism, function, and regulation of oxalic acid in plants, and we discuss solutions such as agricultural practices and plant biotechnology to manipulate oxalic acid metabolism to regulate plant responses to both external stimuli and internal developmental cues.
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Affiliation(s)
- Pengfei Li
- State Key Laboratory of Plant Physiology and Biochemistry, Institute of Plant Biology, College of Life Sciences, Zhejiang University, Hangzhou 310058, China
| | - Chunlan Liu
- College of Resources and Environment, Yunnan Agricultural University, Kunming, 650201, China
| | - Yu Luo
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Huineng Shi
- College of Resources and Environment, Yunnan Agricultural University, Kunming, 650201, China
| | - Qi Li
- College of Resources and Environment, Yunnan Agricultural University, Kunming, 650201, China
| | - Cier PinChu
- College of Resources and Environment, Yunnan Agricultural University, Kunming, 650201, China
| | - Xuejiao Li
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, China
| | - Jianli Yang
- State Key Laboratory of Plant Physiology and Biochemistry, Institute of Plant Biology, College of Life Sciences, Zhejiang University, Hangzhou 310058, China
| | - Wei Fan
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, China
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Min T, Lu K, Chen J, Niu L, Lin Q, Yi Y, Hou W, Ai Y, Wang H. Biochemical Mechanism of Fresh-Cut Lotus ( Nelumbo nucifera Gaertn.) Root with Exogenous Melatonin Treatment by Multiomics Analysis. Foods 2022; 12:foods12010044. [PMID: 36613262 PMCID: PMC9818798 DOI: 10.3390/foods12010044] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Browning limits the commercial value of fresh-cut lotus root slices. Melatonin has been reported to play crucial plant roles in growth and development. However, the mechanisms in repressing the browning of fresh-cut lotuses are still unclear. In this study, fresh-cut lotus root slices were treated with melatonin, the physical signs of browning were tested, and then the selected samples (0 d, 6 d, 12 d) were used in multiomics analysis. Fresh-cut lotus root slices with a thickness of 4 mm were soaked in a 40 mmol/L melatonin solution for 10 min; then, the slices were packed in pallets and packages and stored at 10 ± 1 °C. The results show that the 40 mmol/L melatonin selected for repressing the browning of lotus roots significantly delayed the decrease in water, total soluble solid content, and Vitamin C, decreased the growth of microorganisms, enhanced total phenolic content, improved total antioxidant capacity, and decreased ·OH, H2O2, and O2-· contents. Moreover, this treatment enhanced phenylalanine ammonialyase, polyphenol oxidase, superoxide dismutase, and catalase activities and reduced peroxidase activities and soluble quinones. NnSOD (104590242), NnCAT (104609297), and some NnPOD genes showed a similar transcript accumulation pattern with enzyme activity. It can be seen from these results that exogenous melatonin accelerated an enhancement in the antioxidant system and AsA-GSH cycle system by regulating ROS-metabolism-related genes, thereby improving the capacity to withstand browning and the quality of lotus root slices. The microbiome also showed that melatonin suppressed the fertility of spoilage organisms, such as Pseudomonas, Tolumonas, Acinetobacter, Stenotrophomonas, and Proteobacteria. Metabonomics data uncovered that the metabolites of flavonoid biosynthesis, phenylpropanoid biosynthesis, tyrosine metabolism, and phenylalanine metabolism were involved in the process.
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Affiliation(s)
- Ting Min
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Keyan Lu
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jinhui Chen
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lifang Niu
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qiong Lin
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yang Yi
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenfu Hou
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Youwei Ai
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongxun Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- School Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence:
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11
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Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root. Food Chem 2022; 397:133823. [DOI: 10.1016/j.foodchem.2022.133823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/15/2022] [Accepted: 07/27/2022] [Indexed: 01/01/2023]
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12
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Liu QL, Yi Y, Wang SQ, Wang HX, Xu W, Min T, Wang LM. Non-enzymatic browning of lotus root during boiling. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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13
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Alexandre ACS, Ferreira Gomes BA, Duarte GN, Piva SF, Zauza SB, Vilas Boas EVDB. Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Giulia Nayara Duarte
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Samella Fabiane Piva
- Food Science Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Stefânia Barros Zauza
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
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14
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Kan J, Liu Y, Hui Y, Wan B, Liu J, Qian C, Jin C. 2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juan Kan
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Ying Liu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Yaoyao Hui
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Bing Wan
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Jun Liu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Chunlu Qian
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Changhai Jin
- College of Food Science and Engineering Yangzhou University Yangzhou China
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15
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Li C, Li J, Yan S, Wang Q. The mechanism of interaction between lotus rhizome polyphenol oxidase and ascorbic acid: Inhibitory activity, thermodynamics, and conformation analysis. J Food Biochem 2022; 46:e14047. [PMID: 35118685 DOI: 10.1111/jfbc.14047] [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: 08/11/2021] [Revised: 10/07/2021] [Accepted: 11/30/2021] [Indexed: 11/29/2022]
Abstract
In this study, the interaction between lotus rhizome polyphenol oxidase (PPO) and ascorbic acid (AA) was discussed from the aspects of inhibitory activity, thermodynamics, and conformation. Results showed that PPO was purified from lotus rhizome by DEAE-52 anion exchange chromatography and Sephadex G-100 gel filtration chromatography, with its optimum substrate being determined as pyrogallic acid. Spectrophotometric and polarographic assays demonstrated that AA exhibited strong inhibitory activity against PPO. Thermodynamics, fluorescence, and circular dichroism spectral analysis showed that hydrophobic interactions caused the formation of AA-PPO complex, leading to the remarkable fluorescence quenching and conformational change of PPO. Atomic force microscopic analysis revealed that binding to AA induced significant changes in the surface morphology and molecular aggregation of PPO molecules. In this study, the interaction mechanism between PPO and AA was proposed for the first time, which provided a theoretical basis for AA to inhibit lotus rhizome browning. PRACTICAL APPLICATIONS: Lotus rhizome, an aquatic vegetable, is prone to enzymatic browning in processing operations, which leads to a decrease in market value and economic loss. At present, ascorbic acid (AA) is widely used in industries as an excellent antioxidant because of its good antibrowning effect and relatively low cost. However, the interaction between the enzymatic browning-related polyphenol oxidase (PPO) from lotus rhizome and ascorbic acid has not been clearly studied. Understanding the mechanism of inhibiting PPO will help to prevent vegetable browning, especially fresh-cut products. The inhibitory effect of AA on PPO in lotus rhizome favors simultaneous use with other types of PPO inhibitors because of their likely synergistic effects.
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Affiliation(s)
- Caiyun Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China.,Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, P.R. China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China.,Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, P.R. China
| | - Qingzhang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China
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16
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Zhang L, Yu X, Yagoub AEA, Xia G, Zhou C. Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root. Food Chem 2022; 381:132281. [PMID: 35121314 DOI: 10.1016/j.foodchem.2022.132281] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/28/2021] [Accepted: 01/26/2022] [Indexed: 11/18/2022]
Abstract
Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance. Fermentation suspension contained lactic acid bacteria (8-9 log CFU/mL) was prepared from juice of lotus root and used to immerse samples under atmospheric pressure and vacuum. Probiotic fermentation suspension inhibited microorganism and the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), which slowed down the physiological reaction and was beneficial to maintain the color and hardness of tissues. Lactic acid bacteria antagonized other microorganisms, and metabolic acid production played a continuous role in preservation during storage. The vacuum was helpful for the fermentation suspension to be fully impregnated into samples. The probiotic fermentation suspension had a significant inhibitory effect on E.coli O157:H7, and extended lotus root shelf life from 3 to 9 days.
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Affiliation(s)
- Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Nanjing Shennongyuan Food Industry Co. LTD, Pingan Xi Road, Lishui, Nanjing, 211219, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Guohua Xia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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17
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Towards Understanding the Involvement of H +-ATPase in Programmed Cell Death of Psammosilene tunicoides after Oxalic Acid Application. Molecules 2021; 26:molecules26226957. [PMID: 34834048 PMCID: PMC8622363 DOI: 10.3390/molecules26226957] [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: 09/29/2021] [Revised: 11/08/2021] [Accepted: 11/15/2021] [Indexed: 11/22/2022] Open
Abstract
Psammosilene tunicoides is a unique perennial medicinal plant species native to the Southwestern regions of China. Its wild population is rare and endangered due to over-excessive collection and extended growth (4–5 years). This research shows that H+-ATPase activity was a key factor for oxalate-inducing programmed cell death (PCD) of P. tunicoides suspension cells. Oxalic acid (OA) is an effective abiotic elicitor that enhances a plant cell’s resistance to environmental stress. However, the role of OA in this process remains to be mechanistically unveiled. The present study evaluated the role of OA-induced cell death using an inverted fluorescence microscope after staining with Evans blue, FDA, PI, and Rd123. OA-stimulated changes in K+ and Ca2+ trans-membrane flows using a patch-clamp method, together with OA modulation of H+-ATPase activity, were further examined. OA treatment increased cell death rate in a dosage-and duration-dependent manner. OA significantly decreased the mitochondria activity and damaged its electron transport chain. The OA treatment also decreased intracellular pH, while the FC increased the pH value. Simultaneously, NH4Cl caused intracellular acidification. The OA treatment independently resulted in 90% and the FC led to 25% cell death rates. Consistently, the combined treatments caused a 31% cell death rate. Furthermore, treatment with EGTA caused a similar change in intracellular pH value to the La3+ and OA application. Combined results suggest that OA-caused cell death could be attributed to intracellular acidification and the involvement of OA in the influx of extracellular Ca2+, thereby leading to membrane depolarization. Here we explore the resistance mechanism of P. tunicoides cells against various stresses endowed by OA treatment.
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18
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Xing YM, Li B, Zeng X, Zhou LS, Lee TS, Lee MW, Chen XM, Guo SX. Use of transcriptomic profiling to identify candidate genes involved in Polyporus umbellatus sclerotial formation affected by oxalic acid. Sci Rep 2021; 11:17326. [PMID: 34462479 PMCID: PMC8405643 DOI: 10.1038/s41598-021-96740-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Accepted: 08/09/2021] [Indexed: 11/09/2022] Open
Abstract
Polyporus umbellatus is a precious medicinal fungus. Oxalic acid was observed to affect sclerotial formation and sclerotia possessed more medicinal compounds than mycelia. In this study, the transcriptome of P. umbellatus was analysed after the fungus was exposed to various concentrations of oxalic acid. The differentially expressed genes (DEGs) encoding a series of oxidases were upregulated, and reductases were downregulated, in the low-oxalic-acid (Low OA) group compared to the control (No OA) group, while the opposite phenomenon was observed in the high-oxalic-acid (High OA) group. The detection of reactive oxygen species (ROS) in P. umbellatus mycelia was performed visually, and Ca2+ and H2O2 fluxes were measured using non-invasive micro-test technology (NMT). The sclerotial biomass in the Low OA group increased by 66%, however, no sclerotia formed in the High OA group. The ROS fluorescence intensity increased significantly in the Low OA group but decreased considerably in the High OA group. Ca2+ and H2O2 influx significantly increased in the Low OA group, while H2O2 exhibited efflux in the High OA group. A higher level of oxidative stress formed in the Low OA group. Different concentrations of oxalic acid were determined to affect P. umbellatus sclerotial formation in different ways.
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Affiliation(s)
- Yong-Mei Xing
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Bing Li
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Xu Zeng
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Li-Si Zhou
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Tae-Soo Lee
- Division of Life Sciences, University of Incheon, Incheon, 22012, Korea
| | - Min-Woong Lee
- Department of Life Science, Dongguk University, Seoul, 04620, Korea
| | - Xiao-Mei Chen
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing, 100193, People's Republic of China.
| | - Shun-Xing Guo
- Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing, 100193, People's Republic of China.
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19
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Physiology Response and Resistance Evaluation of Twenty Coconut Germplasm Resources under Low Temperature Stress. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7080234] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Coconut (Cocos nucifera L.) is a tropical evergreen crop with high economic value. Low temperature is one of the main environmental factors that limit coconut productivity. Therefore, it is necessary and significant to research the growth trend and physiological changes of coconuts under a low temperature environment. In this study, the physiological response of 20 coconut germplasm resources is presented in an integrated perspective to provide a holistic view of the behavior of coconut trees facing cold stress under four temperature conditions (25 °C, 15 °C, 10 °C, 5 °C). It was shown that low temperature would lead to the increase of relative electrical conductivity, MDA content, soluble protein content, and proline content. In addition, the activities of defense enzymes (SOD, POD, CAT, APX) were increased to resist the cold environment. In a comprehensive analysis, it was revealed that coconut germplasms with high cold resistance, such as C2, C7, and C10 as well as POD activity, proline content, and soluble protein content, were defined as representatives for coconut cold resistance evaluation. Through the exploration of osmotic adjustment substances and defense enzymes, the breeding and quality improvement of cold-resistant coconut varieties could be promoted. As a result, understanding the physiological response and tolerance mechanisms of coconuts to low temperature stress was essential, as this perception may serve as the foundation for coconut resistance evaluation, cultivation, and breeding.
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20
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Liu X, Zhang A, Zhao J, Shang J, Zhu Z, Wu X, Zha D. Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.). Sci Rep 2021; 11:16081. [PMID: 34373468 PMCID: PMC8352891 DOI: 10.1038/s41598-021-94831-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 07/16/2021] [Indexed: 11/25/2022] Open
Abstract
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in '36' were significantly higher than those of 'F' fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jie Zhao
- Pudong New District Agro-Technology Extension Center, Shanghai, 201201, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Xuexia Wu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
| | - Dingshi Zha
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
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21
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Zhang Y, Zhao X, Ma Y, Zhang L, Jiang Y, Liang H, Wang D. Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage. Food Chem 2021; 362:130076. [PMID: 34090048 DOI: 10.1016/j.foodchem.2021.130076] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/29/2021] [Accepted: 05/08/2021] [Indexed: 11/15/2022]
Abstract
The internal blue discoloration of radish roots (Raphanus sativus) during storage affects their quality. We here performed transcriptome and metabolome profiling to investigate the mechanisms underlying the bluing of radish roots during storage. On comparing white radish (WR) and blue radish (BR), we identified 14,171 differentially expressed genes (upregulated: 7,383, downregulated: 6,788) and 145 differentially accumulated metabolites (upregulated: 117, downregulated: 28). Functional annotation analysis and metabolome profiling revealed that the blue discoloration of radish roots was promoted by high content of glucosinolates, oxidation system (ROS, CAT, POD) or low reduction system (GSH, GPX, APX, GST, ASA). Our results provide new insights into the underlying metabolic causes of the blue discoloration of radish roots and report candidate genes and metabolites involved in blue compound biosynthesis.
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Affiliation(s)
- Yaqian Zhang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; College of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yue Ma
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Li Zhang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Ying Jiang
- College of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Hao Liang
- Longda Food Group Co. LTD, Shandong 265231, China
| | - Dan Wang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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22
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Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors. Food Chem 2021; 359:129855. [PMID: 33940475 DOI: 10.1016/j.foodchem.2021.129855] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 02/07/2023]
Abstract
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
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23
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Liu X, Zhang A, Shang J, Zhu Z, Li Y, Wu X, Zha D. Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression. Sci Rep 2021; 11:6937. [PMID: 33767263 PMCID: PMC7994816 DOI: 10.1038/s41598-021-86311-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Accepted: 03/15/2021] [Indexed: 11/09/2022] Open
Abstract
Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.,Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.,Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.,Shanghai Ocean University, Shanghai, 201306, China
| | - Ye Li
- Harbin Academy of Agricultural Sciences, Harbin, 150070, China
| | - Xuexia Wu
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China. .,Shanghai Ocean University, Shanghai, 201306, China.
| | - Dingshi Zha
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China. .,Shanghai Ocean University, Shanghai, 201306, China.
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24
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Ali S, Sattar Khan A, Ullah Malik A, Anwar R, Akbar Anjum M, Nawaz A, Shafique M, Naz S. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions. Food Chem 2021; 350:129277. [PMID: 33618094 DOI: 10.1016/j.foodchem.2021.129277] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/21/2021] [Accepted: 01/29/2021] [Indexed: 11/17/2022]
Abstract
The effect of ascorbic acid [AA (40 mmol L-1)] and oxalic acid [OA (2 mmol L-1)] on browning of litchi fruit was investigated under 5% CO2 + 1% O2 controlled atmosphere (CA) and compared with air at 5 ± 1 °C for 28 days. The combined application of AA and OA suppressed browning index, soluble quinones, and activities of polyphenol oxidase and peroxidase under CA compared with control. The combination of CA along with AA + OA reduced weight loss and maintained higher anthocyanins, total phenolics, membrane integrity, ascorbate peroxidase, catalase, glutathione reductase and superoxide dismutase activities compared with control. In addition, AA + OA + CA combination showed markedly lower malondialdehyde, superoxide anion and hydrogen peroxide with substantially higher soluble solids content, ascorbic acid, titratable acidity and sensory quality compared with control. In conclusion, AA + OA combination could be considered appropriate to delay browning and to conserve litchi fruit visual appearance under CA storage conditions.
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Affiliation(s)
- Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Ahmad Sattar Khan
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan.
| | - Aman Ullah Malik
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Raheel Anwar
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Akbar Anjum
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Aamir Nawaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | | | - Safina Naz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
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25
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Zhang R, Yuan Z, Jiang Y, Jiang F, Chen P. Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit. FRONTIERS IN PLANT SCIENCE 2021; 12:795671. [PMID: 35087557 PMCID: PMC8787335 DOI: 10.3389/fpls.2021.795671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 12/08/2021] [Indexed: 05/13/2023]
Abstract
Surface browning after harvest is the primary constraint affecting the storage life and market circulation of rambutans. In this study, rambutan fruits were soaked in sodium nitroprusside at different concentrations and stored at 25°C for 8 days to explore the effects on postharvest quality and browning. The weight loss, browning index and superoxide anion radical, hydrogen peroxide and malondialdehyde contents of the treated fruits were reduced compared to those of the control fruits (soaked in distilled water). And fruits treated with sodium nitroprusside had a higher total phenolic content and lower polyphenol oxidase and peroxidase activity. In addition, compared with the control, the treated fruits exhibited higher phenylalanine ammonia lyase, ascorbate peroxidase and superoxide dismutase activities; titratable acidity; and soluble solid, vitamin C and protein contents, indicating high fruit quality. Overall, sodium nitroprusside treatment at 200 μmol L-1 demonstrated the most positive preservation effects. Therefore, sodium nitroprusside treatment, particularly at 200 μmol L-1, can be used as an eco-friendly, safe and convenient method for postharvest quality management and high-efficiency preservation of rambutan fruits.
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Affiliation(s)
- Ruining Zhang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Zhouyu Yuan
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Yuwei Jiang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Fan Jiang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Ping Chen
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- *Correspondence: Ping Chen,
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26
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Kong D, Zhao W, Ma Y, Liang H, Zhao X. Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dehui Kong
- Food Science and Engineering College Beijing University of Agriculture Beijing100096China
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Wenting Zhao
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Yue Ma
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Hao Liang
- Longda Food Group Company Limited Shandong265231China
| | - Xiaoyan Zhao
- Food Science and Engineering College Beijing University of Agriculture Beijing100096China
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
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27
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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O 2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage. Foods 2020; 9:foods9080988. [PMID: 32722076 PMCID: PMC7466232 DOI: 10.3390/foods9080988] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/20/2020] [Accepted: 07/21/2020] [Indexed: 11/17/2022] Open
Abstract
Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.
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