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Lin Z, Feng B, Fang S, Pang X, Liang H, Yuan S, Xu X, Zuo J, Yue X, Wang Q. The mechanism by which oriented polypropylene packaging alleviates postharvest 'Black Spot' in radish root (Raphanus sativus). J Adv Res 2024:S2090-1232(24)00263-7. [PMID: 38945295 DOI: 10.1016/j.jare.2024.06.026] [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: 02/21/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024] Open
Abstract
INTRODUCTION The postharvest physiological disorder known as 'black spot' in radish roots (Raphanus sativus) poses a significant challenge to quality maintenance during storage, particularly under summer conditions. The cause of this disorder, however, is poorly understood. OBJECTIVES Characterize the underlying causes of 'black spot' disorder in radish roots and identify strategies to delay its onset. METHODS Radish roots were placed in either polyvinyl chloride (PVC) or oriented polypropylene (OPP) packaging and stored for 4 days at 30 °C. Appearance and physiological parameters were assessed and transcriptomic and metabolomic analyses were conducted to identify the key molecular and biochemical factors contributing to the disorder and strategies for delaying its onset and development. RESULTS OPP packaging effectively delayed the onset of 'black spot' in radishes, potentially due to changes in phenolic and lipid metabolism. Regarding phenolic metabolism, POD and PPO activity decreased, RsCCR and RsPOD expression was downregulated, genes involved in phenols and flavonoids synthesis were upregulated and their content increased, preventing the oxidative browning of phenols and generally enhancing stress tolerance. Regarding lipid metabolism, the level of alpha-linolenic acid increased, and genes regulating cutin and wax synthesis were upregulated. Notably, high flavonoid and low ROS levels collectively inhibited RsPLA2G expression, which reduced the production of arachidonic acid, pro-inflammatory compounds (LTA4 and PGG2), and ROS, alleviating the inflammatory response and oxidative stress in radish epidermal tissues. CONCLUSION PVC packaging enhanced the postharvest onset of 'black spot' in radishes, while OPP packaging delayed both its onset and development. Our study provides insights into the response of radishes to different packaging materials during storage, and the causes and host responses that either enhance or delay 'black spot' disorder onset. Further studies will be conducted to confirm the molecular and biochemical processes responsible for the onset and development of 'black spot' in radishes.
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Affiliation(s)
- Zixin Lin
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Bihong Feng
- College of Agriculture, Guangxi University, Nanning 530004, China.
| | - Shibei Fang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Xi Pang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Huafeng Liang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Shuzhi Yuan
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xiaodi Xu
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Jinhua Zuo
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xiaozhen Yue
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Qing Wang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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The Disturbance of the Antioxidant System Results in Internal Blue Discoloration of Postharvest Cherry Radish ( Raphanus sativus L. var. radculus pers) Roots. Foods 2023; 12:foods12030677. [PMID: 36766205 PMCID: PMC9914160 DOI: 10.3390/foods12030677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Internal blue discoloration in cherry radish (Raphanus sativus L. var. radculus pers) roots can appear after harvest. The antioxidant system and content of reactive oxygen species (ROS) will affect the blue discoloration. Currently, the reason for the blue discoloration is not yet clear. In order to reveal the mechanism of the blue discoloration of cherry radish, we selected the blue discolored cherry radish as the research object and the white cherry radish as the control. The difference in the antioxidant system between them were compared, including related enzymes and non-enzymatic antioxidants in this system. Meanwhile, the changes in the contents of 4-hydroxyglucobrassicin as a precursor substance and ROS were compared. The results showed that the activities of typical antioxidant enzymes decreased and the cycle of Glutathione peroxidase (GPX) and Ascorbic acid-Glutathione (ASA-GSH) was disturbed, leading to the reduction of antioxidant effect and the failure of timely and effective decomposition of superoxide anions (O2•-) and hydrogen peroxide (H2O2). In addition, the elevated level of O2•- and H2O2 led to the disorder of the antioxidant system, while the 4-hydroxybrassinoside was oxidized under the catalysis of peroxidase (POD) and eventually led to the internal blue discoloration in cherry radish. These results can provide a theoretical basis for solving the blue discoloration problem.
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Effect of a Hypoxia-Controlled Atmosphere Box on Egg Respiration Intensity and Quality. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app12010380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Egg preservation is an important factor during storage and transportation. Fresh eggs were stored in boxes in a controlled atmosphere with an O2 concentration of 0% O2 + 100% nitrogen (N2), 5% O2 + 95% N2, 10% O2 + 90% N2, 15% O2 + 85% N2, and 20% O2 + 80% N2, and the effects of these storage conditions on large quantities of eggs were studied. The respiratory intensity and quality of eggs during storage were measured. We chose the weight loss rate of eggs, Haugh unit, pH, and the egg white total plate count as the characteristic indices of egg quality. We compared the changes in egg quality during and after storage at different O2 concentrations versus that at 25 °C. The stages were evaluated using the TOPSIS method to sort egg quality, and the optimal O2 concentration was selected. FLUENT was used to simulate and control the atmospheric requirements. Our findings showed that eggs stored in an air-conditioning chamber with O2 concentration ≤10% exhibited weak respiratory intensity (0–1 mg/(kg·h)). The rates of decrease in loss of egg weight and Haugh units were smaller. There were significant differences in the pH of egg white stored in different O2 concentrations (p < 0.05). Reducing the O2 concentration in the egg-storage environment reduced the number of colonies in eggs and had a positive effect on egg preservation. Simulations using FLUENT revealed that only 1200 s were required to achieve the low-oxygen environment in the controlled atmosphere box (1.5 m × 1 m × 1 m). The storage environment of 5% O2 + 95% N2 had the best preservation effect on eggs. This approach is associated with low costs in practical application and can potentially be used for egg storage and transport.
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