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The combination treatment of chlorogenic acid and sodium alginate coating could accelerate the wound healing of pear fruit by promoting the metabolic pathway of phenylpropane. Food Chem 2023; 414:135689. [PMID: 36809727 DOI: 10.1016/j.foodchem.2023.135689] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 12/18/2022] [Accepted: 02/10/2023] [Indexed: 02/18/2023]
Abstract
Water loss and microbial infection induced by mechanical injury are the main sources of harvested loss of fruits and vegetables. Plenty studies have shown that regulating phenylpropane-related metabolic pathways can effectively accelerate wound healing. The combination treatment of chlorogenic acid and sodium alginate coating on postharvest wound healing of pear fruit were investigated in this work. The result shows combination treatment reduced weight loss and disease index of the pears, enhanced texture of healing tissues, maintained the integrity of cell membrane system. Moreover, chlorogenic acid increased the content of total phenols and flavonoids, and ultimately leads to the accumulation of suberin poly phenolic (SPP) and lignin around wound cell wall. Activities of phenylalanine metabolism-related enzymes (PAL, C4H, 4CL, CAD, POD and PPO) in wound-healing tissue were enhanced. The contents of major substrates such as trans-cinnamic, p-coumaric, caffeic, and ferulic acids also increased. The presented results suggested that the combination treatment of chlorogenic acid and sodium alginate coating stimulated wound healing in pears by elevating the phenylpropanoid metabolism pathway, so that maintain high postharvest fruit quality.
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Zhang J, Yao J, Mao L, Li Q, Wang L, Lin Q. Low temperature reduces potato wound formation by inhibiting phenylpropanoid metabolism and fatty acid biosynthesis. FRONTIERS IN PLANT SCIENCE 2023; 13:1109953. [PMID: 36743579 PMCID: PMC9889875 DOI: 10.3389/fpls.2022.1109953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Potato tubers have the healing capacity to prevent surface water transpiration and pathogen invasion after mechanical damage. Previous research has shown the inability to form healing periderm in potatoes under low temperatures, but the potential mechanism is still unclear. METHODS To explore the effects and mechanisms of low-temperature potato healing, wounded potatoes were stored at low temperature (4°C) and room temperature (22°C), respectively. RESULTS In this study, compared with 22°C healing, low temperature reduced the content of hydrogen peroxide, and the down-regulation of StAMY23 inhibited the conversion of starch to sugar, alleviated the degradation of starch, and reduced the content of soluble sugars and sucrose. Meanwhile, inhibition of phenylalanine metabolism by suppression of StPAL1 and St4CL expression reduced lignin accumulation. Low temperature also down-regulated the expression of StKCS6, StFAOH, StGPAT5, and StPrx, causing the lower deposition amount of suberin in wounds of potato tubers. DISCUSSION The above results suggested that low temperature led to less wound tissue deposition at the wound surfaces via suppressing phenylpropanoid metabolism and fatty acid biosynthesis in potato tubers.
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Affiliation(s)
- Jiadi Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
- 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, China
| | - Jia Yao
- School of Biomedicine, Beijing City University, Beijing, China
| | - Linli Mao
- 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, China
| | - Qingpeng Li
- 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, China
| | - Lixia Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Qing 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, China
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Ackah S, Bi Y, Xue S, Yakubu S, Han Y, Zong Y, Atuna RA, Prusky D. Post-harvest chitosan treatment suppresses oxidative stress by regulating reactive oxygen species metabolism in wounded apples. FRONTIERS IN PLANT SCIENCE 2022; 13:959762. [PMID: 35982700 PMCID: PMC9379280 DOI: 10.3389/fpls.2022.959762] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/04/2022] [Indexed: 05/27/2023]
Abstract
Mechanical wound on fruit triggers the formation of reactive oxygen species (ROS) that weaken cell walls, resulting in post-harvest losses. This mechanism can be controlled by using fruit preservatives to stimulate fruit antioxidant enzyme activities for the detoxification of ROS. Chitosan is a safe and environmentally friendly preservative that modulates ROS in whole fruits and plant cells, but the effects of chitosan on the ROS metabolism of mechanically wounded apples during storage are unknown. Our study focused on exploring the effects of post-harvest chitosan treatment on ROS production, cell membrane integrity, and enzymatic and non-enzymatic antioxidant systems at fruit wounds during storage. Apple fruits (cv. Fuji) were artificially wounded, treated with 2.5% (w/v) chitosan, and stored at room temperature (21-25°C, RH = 81-85%) for 7 days. Non-wounded apples were used as healthy controls. The results showed that chitosan treatment stimulated the activities of NADPH oxidase and superoxide dismutase and increased the formation of superoxide anions and hydrogen peroxide in fruit wounds. However, malondialdehyde, lipoxygenase, and membrane permeability, which are direct biomarkers to evaluate lipid peroxidation and membrane integrity, were significantly decreased in the wounded fruits after chitosan treatment compared to the wounded control fruits. Antioxidant enzymes, such as peroxidase and catalase activities, were induced by chitosan at fruit wounds. In addition, ascorbate-glutathione cycle-related enzymes; ascorbate peroxide, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase and the content of substrates, mainly ascorbic acid, dehydroascorbate, reduced glutathione, and glutathione, were increased at fruit wounds by chitosan compared to the wounded control fruits. Our results show that wounding stimulated the production of ROS or oxidative stress. However, treatment with chitosan triggered antioxidant systems to scavenge ROS and prevent loss of fruit membrane integrity. Therefore, chitosan promises to be a favorable preservative in inducing tolerance to stress and maintaining fruit quality.
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Affiliation(s)
- Sabina Ackah
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Sulin Xue
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Salimata Yakubu
- Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ye Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yuanyuan Zong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Richard Atinpoore Atuna
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Dov Prusky
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Post-harvest Science of Fresh Produce, Agricultural Research Organization, Rishon LeZion, Israel
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Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage. Foods 2022; 11:foods11101470. [PMID: 35627040 PMCID: PMC9140707 DOI: 10.3390/foods11101470] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/10/2022] [Accepted: 05/13/2022] [Indexed: 02/01/2023] Open
Abstract
Browning and lignification often occur in fresh-cut apple processing, leading to quality deterioration and limiting the shelf life of products. In this study, 0.8% (v/v) phytic acid was used to improve the quality and shelf life of fresh-cut apples. From the results, the browning was inhibited by the phytic acid treatment and the browning index (BI) of the control fruit was 1.62 times that of phytic acid treatment at 2 d of storage. The lignin content in phytic acid-treated fruit significantly decreased at 2, 4, and 6 d of storage compared to the control. Phytic acid treatment also reduced H2O2 and malonaldehyde (MDA) contents, which may indicate lighter membrane damage to apples. Compared with the control, the polyphenol oxidase (PPO) and peroxidase (POD) activities decreased while superoxide dismutase (SOD) and catalase (CAT) activities increased in phytic acid-treated fruit. Consistent with the lignin content, the activities of phenylpropane metabolism-related enzymes phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H), and 4-coumarate: CoA ligase (4CL) were inhibited by phytic acid treatment. In conclusion, phytic acid alleviated the browning and lignification of fresh-cut apples by reducing PPO and POD activities, maintaining cell membrane integrity, and inhibiting phenylpropane metabolism.
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Wu D, Zhang M, Xu B, Guo Z. Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Li H, Li X, Wang R, Xing Y, Xu Q, Shui Y, Guo X, Li W, Yang H, Bi X, Che Z. Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- He Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xuanlin Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Ranran Wang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Yage Xing
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yuru Shui
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xunlian Guo
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Wenxiu Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hua Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zhenming Che
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
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Ali A, Yeoh WK, Forney C, Siddiqui MW. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:2632-2649. [PMID: 29072844 DOI: 10.1080/10408398.2017.1339180] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
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Affiliation(s)
- Asgar Ali
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Wei Keat Yeoh
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Charles Forney
- b Agriculture and Agri-Food Canada, Kentville Research and Development Centre , 32 Main Street, Kentville , Nova Scotia , Canada
| | - Mohammed Wasim Siddiqui
- c Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
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Ghidelli C, Pérez-Gago MB. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:662-679. [DOI: 10.1080/10408398.2016.1211087] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Christian Ghidelli
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
- R & D Department, Advanced Technologies Inspiralia, Madrid, Spain
| | - María B. Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
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Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.005] [Citation(s) in RCA: 222] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Zhang M, Meng X, Bhandari B, Fang Z. Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods. Crit Rev Food Sci Nutr 2017; 56:2174-82. [PMID: 25751256 DOI: 10.1080/10408398.2013.819794] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.
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Affiliation(s)
- Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Xiangyong Meng
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Bhesh Bhandari
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b School of Agriculture and Food Sciences, University of Queensland , Brisbane , Australia
| | - Zhongxiang Fang
- c School of Public Health, Curtin University , Bentley , Australia
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Yeoh WK, Ali A. Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage. Food Chem 2016; 216:247-53. [PMID: 27596416 DOI: 10.1016/j.foodchem.2016.07.074] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 07/08/2016] [Accepted: 07/10/2016] [Indexed: 11/19/2022]
Abstract
Ultrasound treatment at different power output (0, 25 and 29W) and exposure time (10 and 15min) was used to investigate its effect on the phenolic metabolism enzymes, total phenolic content and antioxidant capacity of fresh-cut pineapple. Following ultrasound treatment at 25 and 29W, the activity of phenylalanine ammonia lyase (PAL) was increased significantly (P<0.05) by 2.0 and 1.9-fold, when compared to control. Meanwhile, both the activity of polyphenol oxidase (PPO) and polyphenol peroxidase (POD) in fresh-cut pineapple was significantly (P<0.05) lower than control upon subjected to ultrasound treatment. In the present study, induction of PAL was found to significantly (P<0.001) correlate with higher total phenolic content and thus higher antioxidant capacity in fresh-cut pineapple. Results suggest that hormetic dosage of ultrasound treatment can enhance the activity of PAL and total phenolic content and hence the total antioxidant capacity to encounter with oxidative stress.
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Affiliation(s)
- Wei Keat Yeoh
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia.
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Li L, Zhang M, Adhikari B, Gao Z. Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Luo H, Jiang L, Bao Y, Wang L, Yu Z. Effect of Chitosan/Nano-Chitosan Composite Coating on Browning and Lignification of Fresh-Cut Z
izania latifolia. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12056] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Haibo Luo
- Department of Biology and Food; Zhejiang Pharmaceutical College; Ningbo 315100 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Li Jiang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Yonghua Bao
- Department of Applied Engineering; Zhejiang Economic and Trade Polytechnic; Hangzhou 310018 China
| | - Libin Wang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Zhifang Yu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Meng X, Zhang M, Zhan Z, Adhikari B. Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1092-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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