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Peng Z, Chen H, Niu B, Wu W, Chen H, Farag MA, Ding Y, Liu R, Gao H. Composition and micromorphological determination of blue honeysuckle fruit (Lonicera caerulea L.) cuticular wax and its effects on fruit post-harvest quality. Food Chem 2024; 463:141330. [PMID: 39332358 DOI: 10.1016/j.foodchem.2024.141330] [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: 05/10/2024] [Revised: 09/01/2024] [Accepted: 09/15/2024] [Indexed: 09/29/2024]
Abstract
The chemical composition and structure of the cuticular wax in blue honeysuckle fruit were investigated using gas chromatography-mass spectrometry (GC-MS) and scanning electron microscopy (SEM). The results revealed that the cuticular wax was dense and uniform, taking on a tubular form. A total of 158 wax components were identified, including alkanes, terpenes, ketones, alcohols, fatty acids, and esters. The wax was found to be particularly rich in alkanes. After storage, the wax content decreased, whereas an increase in 1-undecanol. The destruction or reduction of cuticular wax resulted in a more rapid decline in storage quality, loss of nutrients, and a decrease in antioxidant phytochemicals. Meanwhile, wax metabolizing enzyme activity and gene expression increased. This study presents a deeper understanding of blue honeysuckle fruit cuticular wax composition and aids to developing effective measures to delay its postharvest fruit quality deterioration.
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Affiliation(s)
- Ze Peng
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Huizhi Chen
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ben Niu
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weijie Wu
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hangjun Chen
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St, Cairo P.O. 11562, Egypt
| | - Yifan Ding
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ruiling Liu
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Feng Y, Suo K, Zhang Y, Yang Z, Zhou C, Shi L, Chen W, Wang J, Wang C, Zheng Y. Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality. ULTRASONICS SONOCHEMISTRY 2024; 103:106751. [PMID: 38241946 PMCID: PMC10825514 DOI: 10.1016/j.ultsonch.2023.106751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/21/2024]
Abstract
Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.
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Affiliation(s)
- Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China; Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China.
| | - Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | | | - Caiying Wang
- Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China
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Shah IH, Manzoor MA, Jinhui W, Li X, Hameed MK, Rehaman A, Li P, Zhang Y, Niu Q, Chang L. Comprehensive review: Effects of climate change and greenhouse gases emission relevance to environmental stress on horticultural crops and management. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 351:119978. [PMID: 38169258 DOI: 10.1016/j.jenvman.2023.119978] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/30/2023] [Accepted: 12/26/2023] [Indexed: 01/05/2024]
Abstract
Global climate change exerts a significant impact on sustainable horticultural crop production and quality. Rising Global temperatures have compelled the agricultural community to adjust planting and harvesting schedules, often necessitating earlier crop cultivation. Notably, climate change introduces a suite of ominous factors, such as greenhouse gas emissions (CGHs), including elevated temperature, increased carbon dioxide (CO2) concentrations, nitrous oxide (N2O) and methane (CH4) ozone depletion (O3), and deforestation, all of which intensify environmental stresses on crops. Consequently, climate change stands poised to adversely affect crop yields and livestock production. Therefore, the primary objective of the review article is to furnish a comprehensive overview of the multifaceted factors influencing horticulture production, encompassing fruits, vegetables, and plantation crops with a particular emphasis on greenhouse gas emissions and environmental stressors such as high temperature, drought, salinity, and emission of CO2. Additionally, this review will explore the implementation of novel horticultural crop varieties and greenhouse technology that can contribute to mitigating the adverse impact of climate change on agricultural crops.
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Affiliation(s)
- Iftikhar Hussain Shah
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Muhammad Aamir Manzoor
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Wu Jinhui
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xuyang Li
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Muhammad Khalid Hameed
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Asad Rehaman
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Pengli Li
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yidong Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Qingliang Niu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Liying Chang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
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Li Z, Huang J, Wang L, Li D, Chen Y, Xu Y, Li L, Xiao H, Luo Z. Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety. Crit Rev Food Sci Nutr 2023; 64:8741-8765. [PMID: 37128783 DOI: 10.1080/10408398.2023.2203737] [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] [Indexed: 05/03/2023]
Abstract
Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable although its safety concerns have been controversial. This article comprehensively reviews the chemical interactions of SO2 with the components of fruit and vegetable products, elaborates its mechanism of antimicrobial, anti-browning, and antioxidation, discusses its roles in regulation of sulfur metabolism, reactive oxygen species (ROS)/redox, resistance induction, and quality maintenance in fruits and vegetables, summarizes the application technology of SO2 and its safety in human (absorption, metabolism, toxicity, regulation), and emphasizes the intrinsic metabolism of SO2 and its consequences for the postharvest physiology and safety of fresh fruits and vegetables. In order to fully understand the benefits and risks of SO2, more research is needed to evaluate the molecular mechanisms of SO2 metabolism in the cells and tissues of fruits and vegetables, and to uncover the interaction mechanisms between SO2 and the components of fruits and vegetables as well as the efficacy and safety of bound SO2. This review has important guiding significance for adjusting an applicable definition of maximum residue limit of SO2 in food.
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Affiliation(s)
- Zhenbiao Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jing Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou, China
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Zhu S, Huang S, Lin X, Wan X, Zhang Q, Peng J, Luo D, Zhang Y, Dong X. The Relationships between Waxes and Storage Quality Indexes of Fruits of Three Plum Cultivars. Foods 2023; 12:foods12081717. [PMID: 37107512 PMCID: PMC10137498 DOI: 10.3390/foods12081717] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In the present study, the cuticular wax morphology, composition and the relationship with storage quality in three plum cultivars of Prunus salicina 'Kongxin' (KXL), Prunus salicina 'Fengtang' (FTL) and Prunus salicina 'Cuihong' (CHL) were investigated during storage at room temperature of 25 ± 1 °C. The results illustrated that the highest cuticular wax concentration was discovered in KXL, followed by FTL and the lowest in CHL. The fruit wax composition of the three plum cultivars was similar and principally composed of alkanes, alcohols, fatty acids, ketones, aldehydes, esters, triterpenes and olefins. Alcohols, alkanes and triterpenes were the dominant fruit wax compounds of the three plum cultivars. After storage for 20 d at room temperature, the variation of cuticular wax crystal structure and composition showed significant cultivar-associated differences. The total wax content decreased for FTL and CHL and increased for KXL, and the wax crystal degraded and melted together over time. The higher contents of the main components in the three plum cultivars were nonacosane, 1-triacontanol, 1-heneicosanol, nonacosan-10-one, octacosanal, ursolic aldehyde and oleic acid. Alcohols, triterpenes, fatty acids and aldehydes were most dramatically correlated with the softening of fruit and storage quality, and alkanes, esters and olefins were most significantly correlated with the water loss. Nonacosane and ursolic aldehyde can enhance the water retention of fruit. Overall, this study will provide a theoretical reference for the further precise development of edible plum fruit wax.
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Affiliation(s)
- Shouliang Zhu
- Guizhou Workstation for Fruit and Vegetables, Guiyang 550025, China
| | - Shian Huang
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
- Guiyang Agricultural Reclamation Investment Development Group Co., Ltd., Guiyang 550001, China
| | - Xin Lin
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
| | - Xuan Wan
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
| | - Qin Zhang
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
| | - Junsen Peng
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
| | - Dengcan Luo
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
| | - Yun Zhang
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
| | - Xiaoqing Dong
- Fruit Crops Center of Guizhou Engineering Research, College of Agricultural, Guizhou University, Guiyang 550025, China
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Zhang W, Pan Y, Jiang Y, Zhang Z. Advances in gas fumigation technologies for postharvest fruit preservation. Crit Rev Food Sci Nutr 2023; 64:8689-8708. [PMID: 37078096 DOI: 10.1080/10408398.2023.2202775] [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] [Indexed: 04/21/2023]
Abstract
This work summarizes the application of gas fumigation technology in postharvest fruit quality management and related biochemical mechanisms in recent years. Gas fumigants mainly include SO2, ClO2, ozone, NO, CO, 1-MCP, essential oils, H2S and ethanol. This work indicated that gas fumigation preservatives can effectively improve postharvest fruit quality, which is mainly manifested in delaying senescence, inhibiting browning, controlling disease and alleviating chilling injury. Gas preservatives are mainly involved in postharvest fruit quality control in the roles of antifungal agent, anti-browning agent, redox agent, ethylene inhibitors, elicitor and pesticide remover. Different gas preservatives have different roles, but most of them have multiple roles at the same time in postharvest fruit quality management. In addition, the role of some gas preservatives with direct antifungal activity in the control of postharvest fruit diseases can also activate defense systems to improve fruit resistance. It should be noted that some gas fumigation treatments with slow-release effects have been developed recently, which may allow gas fumigation gases to perform better. Moreover, some gas fumigants can cause irrational side effects on the fruit and some combined treatments need to be found to counteract such side effects.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Yonggui Pan
- School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Yueming Jiang
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, PR China
| | - Zhengke Zhang
- School of Food Science and Engineering, Hainan University, Haikou, PR China
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