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Li W, Chen H, Cheng J, Zhang M, Xu Y, Wang L, Zhao X, Zhang J, Liu B, Sun J. Improving Resistance of Mango to Colletotrichum gloeosporioides by Activating Reactive Oxygen Species and Phenylpropane Metabolism of Bacillus amyloliquefaciens GSBa-1. Metabolites 2024; 14:417. [PMID: 39195513 DOI: 10.3390/metabo14080417] [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: 06/17/2024] [Revised: 07/21/2024] [Accepted: 07/26/2024] [Indexed: 08/29/2024] Open
Abstract
This study aimed to explore the effects of Bacillus amyloliquefaciens GSBa-1 treatment on anthracnose disease resistance and the metabolism of reactive oxygen species (ROS) and phenylpropanoids in mangoes during storage. Mangoes were soaked in a solution containing 1 × 108 CFU/mL of B. amyloliquefaciens GSBa-1. The anthracnose disease incidence, disease index, respiration intensity, ethylene release, reactive oxygen species content, and the activities of related metabolic enzymes, phenylpropanoid-related metabolic enzymes, and phenolic acids in the skin and pulp of mangoes were investigated under normal temperature storage conditions. The results showed that the antagonistic bacterial treatment (ABT) did not significantly inhibit the growth of Colletotrichum gloeosporioides in vitro. However, it significantly reduced the incidence of mango anthracnose disease when applied to the mango peel. ABT enhanced the latent resistance of mango to anthracnose disease by activating its reactive oxygen and phenylpropanoid metabolism. It maintained higher levels of ROS production and elimination in the peel. Moreover, it rapidly activated manganese superoxide dismutase, induced the accumulation of H2O2, and enhanced the activity of manganese superoxide dismutase, catalase, ascorbate peroxidase, and peroxidase in the mango peel. Furthermore, ABT activated phenylalanine ammonia-lyase, cinnamic acid-4-hydroxylase, 4-coumaroyl-CoA ligase, and cinnamyl alcohol dehydrogenase in the mango peel and pulp, promoting the accumulation of antifungal phenolic acids such as gallic acid, catechins, and ellagic acid. Bacillus amyloliquefaciens GSBa-1 may be a potent inhibitor of mango anthracnose, primarily enhancing the resistance of mangoes to anthracnose by synergistically activating ROS in the peel and phenylpropanoid metabolism in the pulp, thereby reducing the incidence of anthracnose effectively.
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Affiliation(s)
- Wenya Li
- School of Architecture and Art, Hebei University of Engineering, Handan 056038, China
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Hua Chen
- School of Architecture and Art, Hebei University of Engineering, Handan 056038, China
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Jianhu Cheng
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Min Zhang
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Yan Xu
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Lihua Wang
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Xueqiao Zhao
- School of Architecture and Art, Hebei University of Engineering, Handan 056038, China
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Jinyao Zhang
- School of Architecture and Art, Hebei University of Engineering, Handan 056038, China
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Bangdi Liu
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Jing Sun
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
- Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
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2
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Shi H, Zhou WH, Xu YY, He XE, He FY, Wang Y. Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes. Heliyon 2023; 9:e19918. [PMID: 37809379 PMCID: PMC10559319 DOI: 10.1016/j.heliyon.2023.e19918] [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: 05/08/2023] [Revised: 09/05/2023] [Accepted: 09/05/2023] [Indexed: 10/10/2023] Open
Abstract
These tests were carried out to find out how calcium and 1-MCP treatment affected the preservation of grapes, as grapes are highly susceptible to decay during post-harvest storage. The grapes were treated with 5 g/L calcium at the flowering stage, followed by 1 μL/L 1-MCP treatment after harvesting. When grapevines were treated with a combination of calcium and 1-MCP, the marketable fruit rate (At day 56 of storage, the 1-MCP + Ca2+ treatment group was still 93%, an increase of 29.03% compared to the control group.) and quality improved (At day 28 of storage, the VC content of the 1-MCP + Ca2+ treated group was 4.35 mg/100g, an increase of 25.01% compared to the control group.), while the fruit weight loss rate decreased (At day 56 of storage, the weight loss of the control group was 6.97%, an increase of 39.43% compared to the 1-MCP + Ca2+ treated group.). According to the experimental results, there are several reasons for this. First, in the early stages of fruit storage, the concentration of soluble pectin and soluble fiber, as well as the activities of pectinase and cellulase (related gene levels) were decreased. Secondly, the activity of antioxidant enzymes was increased, while MDA content was decreased. Third, during fruit storage, the respiratory intensity and ethylene release rate were reduced, as was the activity of energy metabolism enzymes. As a result, the aging and deterioration of the fruit during storage were delayed. Principal component analysis revealed that the calcium and 1-MCP combination therapy slowed the decline in grape berry quality, followed by the calcium-treated and 1-MCP-treated fruits. In contrast, grape berry quality declined the most rapidly in the control group.
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Affiliation(s)
- Hao Shi
- College of Life and Environmental Science, Hunan University of Arts and Science, Changde, China
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Agriculture and Forestry Science, Hunan Applied technology University, Changde, China
| | - Wen hua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Yin yu Xu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Xiao e He
- College of Agriculture and Forestry Science, Hunan Applied technology University, Changde, China
| | - Fu yin He
- College of Agriculture and Forestry Science, Hunan Applied technology University, Changde, China
| | - Yun Wang
- College of Life and Environmental Science, Hunan University of Arts and Science, Changde, China
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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3
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Alkan ON, Önder D, Önder S, Karakurt Y. Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments. FOOD SCI TECHNOL INT 2023; 29:665-679. [PMID: 36300519 DOI: 10.1177/10820132221132914] [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: 08/08/2023]
Abstract
The effects of postharvest applications of hot water (HWT) (45, 50, and 55 °C), 1-MCP (1, 5, and 10 μL/L), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase (α-Gal), β-galactosidase (β-Gal) and β-1,4-glucanase (β-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10 μL/L) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.
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Affiliation(s)
- Oktay Nazmi Alkan
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Damla Önder
- Department of Biology, Faculty of Arts and Sciences, Suleyman Demirel University, Isparta, Türkiye
| | - Sercan Önder
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Yaşar Karakurt
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
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Chang X, Liang Y, Guo T, Wang Y, Yang J. Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube ( Ziziphus jujuba Mill. cv. Huping). Foods 2023; 12:2762. [PMID: 37509854 PMCID: PMC10378992 DOI: 10.3390/foods12142762] [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: 06/13/2023] [Revised: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2'-azino-bis-(3-ethylbenzothizoline)-6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation.
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Affiliation(s)
- Xiaojie Chang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- Life Sciences Department, Yuncheng University, Yuncheng 044000, China
| | - Yueguang Liang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Tianjing Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Yu Wang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Jiali Yang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
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5
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Wang Y, Zhang J, Ma Q, Zhang X, Luo X, Deng Q. Exogenous melatonin treatment on post-harvest jujube fruits maintains physicochemical qualities during extended cold storage. PeerJ 2022; 10:e14155. [PMID: 36262410 PMCID: PMC9575678 DOI: 10.7717/peerj.14155] [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: 06/22/2022] [Accepted: 09/08/2022] [Indexed: 01/21/2023] Open
Abstract
This study was conducted to investigate the visual appearance and physicochemical changes of postharvest jujube fruits (Ziziphus jujuba Mill. cv. Shucuizao) stored under 0 °C for 15 days. The fruits were dipped in 0 (control), 50, 100, 200 and 400 µM melatonin solutions after harvest. The results showed that treatment with a suitable melatonin concentration improved the rate of crisp fine fruits, delayed weight loss and firmness decline, and suppressed changes in total soluble solids (TSS) and titratable acidity (TA) contents of jujube fruits compared with the control. In addition, jujube fruits soaked with melatonin showed improved antioxidant capacity through increased ascorbic acid (AsA) content, enhanced superoxide dismutase (SOD) activity, and decreased malonaldehyde (MDA) content. As a result, 50 µM melatonin showed the greatest improvement of visual appearance and quality maintenance, and could be used as an effective treatment to preserve postharvest jujube fruit.
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Affiliation(s)
- Yang Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jirui Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qiaoli Ma
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xaio’ai Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xian Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, China
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Deng B, Chen L, Tian S, Shi H, Zhao X. Vitamin B1 delays postharvest senescence and enhances antioxidant accumulation by activating NADPH oxidase in Ziziphus jujuba fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Shi F, He P, Li Z, Wei W, Meng H, Wang D, Wang Y. Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit (
Ziziphus jujuba
Mill. ‘Hupingzao’). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fei Shi
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Ping He
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Zhigang Li
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Wei Wei
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Huifang Meng
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Dingxian Wang
- Pomology Institute Shanxi Agricultural University Shanxi Taigu 030801 PR China
| | - Yu Wang
- College of Food Science and Engineering Shanxi Agricultural University Shanxi Taigu 030801 PR China
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8
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Bakpa EP, Zhang J, Xie J, Ma Y, Han K, Chang Y. Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of "Hangjiao No. 2" Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene. FRONTIERS IN PLANT SCIENCE 2022; 13:838916. [PMID: 35350293 PMCID: PMC8957985 DOI: 10.3389/fpls.2022.838916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of "Hangjiao No.2" chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L-1 1-MCP and a control. The analysis of the nutritional value, enzyme activities, and volatile compounds were determined at 3 days interval. The results showed that the malondialdehyde (MDA) content was lower in the fruit treated with 1-MCP compared to the control. The treatment with 1.5 μl L-1 and the control showed the lowest superoxide dismutase (SOD) activity compared to the other treatments. Peroxidase (POD) and Catalase (CAT) were highest in the fruit treated with 0.5 μl L-1 compared to the control and treatment with 1.0 μl L-1. The 1.5 μl L-1 treatment delayed the decline in vitamin C and protein content compared to the control. Nitrate levels increased 1.34-fold at 0.5 μl L-1 and 2.01-fold in the control. Chlorophyll content degradation was delayed at 1.0 μl L-1 compared to the control. A total of 88 volatile compounds, including terpenes, aldehydes, alkanes, esters, alcohols, acids, phenolic derivatives, ketones, and other aromatic compounds, were detected in "Hangjiao No.2" pepper during the 12-day storage period and treatment concentrations. The production of volatile terpenes was higher in the control than in the 1-MCP treatments, while the 0.5 μl L-1 1-MCP treatment generally suppressed the production of volatile compounds during storage. Overall, the production of volatile compounds after treatment was higher in the "Hangjiao No.2" chili fruit treated with 1.0 μl L-1 1-MCP than in the other treatments throughout the storage period. The results indicate that 1-MCP treatment was more effective in maintaining fruit quality, enhancing the activities of SOD, POD, and CAT, retarding the accumulation of MDA and restoring volatile aromas, with 1.0 μl L-1 having the best preservative effect on "Hangjiao No.2" chili fruit during storage, which could be useful for future marketing and processing.
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Sang Y, Sun P, Wang Y, Guo J, Tang Y, Shen P, Guo M, Chen G. Postharvest treatment with 1‐methylcyclopropene and chitosan enhances the antioxidant capacity and maintains the quality of Hui jujube (
Ziziphus jujuba
Mill. cv. Huizao) during cold storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yueying Sang
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Pengcheng Sun
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Yue Wang
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Jingyu Guo
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Yisong Tang
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Peng Shen
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Minrui Guo
- School of Food Science and Technology Shihezi University Shihezi 832000 China
| | - Guogang Chen
- School of Food Science and Technology Shihezi University Shihezi 832000 China
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10
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Wang L, Liu R, Yue Y, Yu M, Zheng Y, Zhang H. Preservation treatment with methyl jasmonate alleviates chilling injury disorder in pear fruit by regulating antioxidant system and energy status. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lei Wang
- College of Agriculture Liaocheng University Liaocheng China
| | - Ran Liu
- College of Agriculture Liaocheng University Liaocheng China
| | - Yutong Yue
- College of Agriculture Liaocheng University Liaocheng China
| | - Miao Yu
- Food and Processing Research Institute Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yonghua Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Hua Zhang
- College of Agriculture Liaocheng University Liaocheng China
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11
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Sang Y, Yang W, Liu Y, Zhang W, Guo T, Shen P, Tang Y, Guo M, Chen G. Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill. cv. Dongzao). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112876] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Zhang L, Wu C. Influence of 1‐methylcyclopropene (1‐MCP) on ripening and ethylene biosynthesis‐related enzyme gene expression in harvested blueberries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lei Zhang
- School of Food Engineering Jilin Agriculture and Technology University Jilin P.R. China
| | - Chunling Wu
- Forest College, Bei Hua University Jilin PR China
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13
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Yang L, Wang X, He S, Luo Y, Chen S, Shan Y, Wang R, Ding S. Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage. J Food Biochem 2021; 45:e13937. [PMID: 34532870 DOI: 10.1111/jfbc.13937] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/29/2021] [Accepted: 09/05/2021] [Indexed: 01/01/2023]
Abstract
The effects of heat shock (HT), 1-methylcyclopropene (1-MCP), or their combination (HT + 1-MCP) on the quality of fresh jujube fruits during cold storage were studied. Among them, HT showed the best preservation effect on jujube fruits, which was more effective than others in inhibiting the increase of red index, decay incidence, and weight loss and delaying the decrease of firmness, soluble solids content (SSC), titratable acidity (TA), and ascorbic acid (AsA) content. Besides, it could delay the degradation rate of the cell wall to maintain the integrity of cell membrane, and keep the high activity of active oxygen scavenging enzymes. During cold storage, malondialdehyde (MDA) content and relative electrolyte leakage (REL) of the HT group were significantly lower than those of the control group, 1-MCP, and HT + 1-MCP group (p < .05), while superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities were significantly higher than those of other groups (p < .05). It was concluded that the postharvest HT treatment could effectively delay the senescence and decay of jujube fruits. PRACTICAL APPLICATIONS: Jujube fruits have high nutritional value used for food and medicine. However, they are not tolerant to storage after harvest, resulting in high economic losses. Therefore, it is of great significance to find a suitable method to maintain the quality of jujube fruits. Our results revealed the effect of HT, 1-MCP, and their combination on the quality maintenance of jujube fruits, and found that HT could effectively maintain the quality of them, which could be used as an effective method for keeping jujube fruits fresh.
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Affiliation(s)
- Lvzhu Yang
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Xinyu Wang
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Shuang He
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yaohua Luo
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Sheng Chen
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
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14
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Zhang Y, Gao C, Masum MMI, Cheng Y, Wei C, Guan Y, Guan J. Dynamic Microbiome Changes Reveal the Effect of 1-Methylcyclopropene Treatment on Reducing Post-harvest Fruit Decay in "Doyenne du Comice" Pear. Front Microbiol 2021; 12:729014. [PMID: 34512605 PMCID: PMC8430257 DOI: 10.3389/fmicb.2021.729014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 08/02/2021] [Indexed: 11/13/2022] Open
Abstract
Pathogen-induced decay is one of the most common causes of fruit loss, resulting in substantial economic loss and posing a health risk to humans. As an ethylene action inhibitor, 1-methylcyclopropene (1-MCP) can significantly reduce fruit decay, but its effect on fruit pathogens remains unclear. Herein, the change in microbial community structure was analyzed using the high-throughput sequencing technology, and characteristics related to fruit quality were determined after 1-MCP (1.0 M l L-1) treatment in "Doyenne du Comiceis" pear fruit during storage at ambient temperature. Overall, 1-MCP was highly effective in reducing disease incidence and induced multiple changes of the fungal and bacterial microbiota. At day 15, the microbial diversity of fungi or bacteria was reduced significantly in the control fruit (non-treated with 1-MCP), which had the most severe decay incidence. For fungi, in addition to Alternaria being the most abundant in both 1-MCP treatment (59.89%) and control (40.18%), the abundances of Botryosphaeria (16.75%), Penicillium (8.81%), and Fusarium (6.47%) increased significantly with the extension of storage time. They became the primary pathogens to cause fruit decay in control, but they were markedly decreased in 1-MCP treatment, resulting in reduced disease incidence. For bacteria, the abundance of Gluconobacter (50.89%) increased dramatically at day 15 in the control fruit, showing that it also played a crucial role in fruit decay. In addition, Botryosphaeria, Fusarium fungi, and Massilia, Kineococcus bacteria were identified as biomarkers to distinguish 1-MCP treatment and control using Random Forest analysis. The redundancy analysis (RDA) result showed that the amount of Botryosphaeria, Penicillium, and Fusarium were positively correlated with disease incidence and respiration rate of pear fruits while negatively correlated with fruit firmness. This investigation is the first comprehensive analysis of the microbiome response to 1-MCP treatment in post-harvest pear fruit, and reveals the relationship between fruit decay and microbial composition in pear fruit.
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Affiliation(s)
- Yang Zhang
- Plant Genetic Engineering Center of Hebei Province, Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China
| | - Congcong Gao
- Plant Genetic Engineering Center of Hebei Province, Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China
| | - Md. Mahidul Islam Masum
- Department of Plant Pathology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
| | - Yudou Cheng
- Plant Genetic Engineering Center of Hebei Province, Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China
| | - Chuangqi Wei
- Plant Genetic Engineering Center of Hebei Province, Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China
| | - Yeqing Guan
- Plant Genetic Engineering Center of Hebei Province, Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China
| | - Junfeng Guan
- Plant Genetic Engineering Center of Hebei Province, Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China
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1-Methylcyclopropene maintains the postharvest quality of hardy kiwifruit (Actinidia aruguta). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00893-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Xu F, Liu Y, Dong S, Wang S. Effect of 1‐methylcyclopropene (1‐MCP) on ripening and volatile compounds of blueberry fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14840] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fangxu Xu
- Experimental Teaching Center Shenyang Normal University Shenyang P.R. China
| | - Yefei Liu
- Experimental Teaching Center Shenyang Normal University Shenyang P.R. China
| | - Shengzhong Dong
- Experimental Teaching Center Shenyang Normal University Shenyang P.R. China
| | - Shenghou Wang
- Experimental Teaching Center Shenyang Normal University Shenyang P.R. China
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17
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Li B, Chen Y, Zhang Z, Qin G, Chen T, Tian S. Molecular basis and regulation of pathogenicity and patulin biosynthesis in
Penicillium expansum. Compr Rev Food Sci Food Saf 2020; 19:3416-3438. [DOI: 10.1111/1541-4337.12612] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/26/2020] [Accepted: 07/19/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Boqiang Li
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
- Key Laboratory of Post‐Harvest Handing of Fruits Ministry of Agriculture Beijing China
| | - Yong Chen
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
| | - Zhanquan Zhang
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
| | - Guozheng Qin
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
- Key Laboratory of Post‐Harvest Handing of Fruits Ministry of Agriculture Beijing China
| | - Tong Chen
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
| | - Shiping Tian
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
- Key Laboratory of Post‐Harvest Handing of Fruits Ministry of Agriculture Beijing China
- University of Chinese Academy of Sciences Beijing China
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18
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Tang Q, Li C, Ge Y, Li X, Cheng Y, Hou J, Li J. Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109431] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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The Effects of 1-Methylcyclopropene in the Regulation of Antioxidative System and Softening of Mango Fruit during Storage. J FOOD QUALITY 2020. [DOI: 10.1155/2020/6090354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The function of 1-methylcyclopropene (1-MCP) in the regulation of quality and antioxidative system of mango fruit was investigated during storage at ambient temperature. Changes in fruit quality, colour, ethylene production, respiration rate, fruit softening enzyme activities, and antioxidative enzyme activities were studied in this study. The results demonstrated that 1-MCP was beneficial for maintaining quality. 1-MCP treatment retarded the decline of firmness, weight, total soluble solid, and titratable acidity, which served as significant parameters for assessing fruit quality in the process of storage. Compared with the fruit of the control group, the treatment with 1-MCP dramatically delayed the colour change of both the pulp and peel and suppressed climacteric peaks of ethylene generation and respiration speed. The significant inducement of peroxidase, catalase, and superoxide dismutase activities were followed by 1-MCP treatment. The fruit treated with 1-MCP displayed significantly inhibited activation of enzymes on the cell wall, i.e., pectin esterase (PE), endo-1,4-β-d-glucanase (EGase), exopolygalacturonase (exo-PG), and endopolygalacturonase (endo-PG), during storage. The results suggested that 1-MCP imposed underlying impact on the maintenance of the softening and extension of postharvest life of mango fruit.
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Min D, Li F, Cui X, Zhou J, Li J, Ai W, Shu P, Zhang X, Li X, Meng D, Guo Y, Li J. SlMYC2 are required for methyl jasmonate-induced tomato fruit resistance to Botrytis cinerea. Food Chem 2020; 310:125901. [DOI: 10.1016/j.foodchem.2019.125901] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/12/2019] [Accepted: 11/12/2019] [Indexed: 01/12/2023]
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21
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Wei D, Zhao XH. Calcium maintained higher quality and enhanced resistance against chilling stress by regulating enzymes in reactive oxygen and biofilm metabolism of Chinese winter jujube fruit. J Food Biochem 2020; 44:e13161. [PMID: 32037588 DOI: 10.1111/jfbc.13161] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/29/2019] [Accepted: 01/13/2020] [Indexed: 11/26/2022]
Abstract
The postharvest senescence of Chinese winter jujube fruit can be effectively delayed by refrigerated storage. However, chilling injury often occurs in jujube fruit during cold storage. In this study, Chinese winter jujubes were sprayed with CaCl2 (4%) 3 times at intervals of 2 hr on the day of refrigeration. The results presented that maximum difference of 2.7 N firmness, 3.42% TAC, and 0.8 OD280 /g polyphenol content were detected in calcium-treated fruit during cold storage, but the levels of O 2 - , MDA, hydrogen peroxide, browning rate, electrolyte leakage, and weight loss rate were significantly inhibited (p < .05). The maximum difference of enzymes activity of CAT, POD, SOD was 2.1, 10.8, and 40.6 mol h-1 kg-1 respectively, but 21.1 mol h-1 kg-1 PPO was restrained in the treated group. In conclusion, the results provided a reliable method for inhibiting cold injury and explained the internal molecular mechanism of the fruit regulated by calcium. PRACTICAL APPLICATIONS: Refrigerated storage is an important method for extending the storage time of Chinese winter jujube fruit. However, cold damage may occur when the jujubes are stored at low temperature for long-term. It is, therefore, of great significance to find a new method and reveal the molecular mechanism. We believe that our study makes a significant contribution to the literature because it provides an effective method of maintaining higher quality and mechanistic insights into the resistance against the chilling stress of jujubes.
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Affiliation(s)
- Deng Wei
- School of Food Engineering, Jilin Agriculture and Technology University, Jilin, P.R. China
| | - Xiu-Hong Zhao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, P.R. China
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22
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Xu M, Pan Y, Leng J, Li H, Li X. Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14314] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mengjun Xu
- Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Yanfang Pan
- Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Juncai Leng
- Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Hui Li
- Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
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23
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Zhang J, Li C, Wei M, Ge Y, Tang Q, Xue W, Zhang S, Wang W, Lv J. Effects of trisodium phosphate treatment after harvest on storage quality and sucrose metabolism in jujube fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5526-5532. [PMID: 31102411 DOI: 10.1002/jsfa.9814] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/14/2019] [Accepted: 05/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Trisodium phosphate (TSP), generally recognized as safe (GRAS), could control postharvest diseases and maintain fruit quality. However, changes of fruit quality and sucrose metabolism in harvested jujube after TSP treatment remain largely unknown. In the current study, jujube fruit (cv. sanxing) was used to study the effects of TSP on storage quality and sucrose metabolism during storage at 20 ± 2 °C with 40-50% relative humidity (RH). RESULTS The results showed that 0.5 g L-1 TSP treatment reduced weight loss and reduced sugar content, suppressed the reduction of fruit firmness, maintained ascorbic acid (AsA) content and inhibited respiratory rate of jujube fruit. In addition, TSP treatment also reduced acid invertase (AI) and neutral invertase (NI) activities in sucrose metabolism in jujube fruit. Sucrose synthase-cleavage (SS-c), sucrose synthase-synthesis (SS-s) and sucrose phosphate synthase (SPS) activities were also suppressed by TSP treatment. CONCLUSION Treatment with TSP could effectively reduce enzymes activities in sucrose metabolism and maintain storage quality of jujube fruit during storage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Junhu Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Canying Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Meilin Wei
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yonghong Ge
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Qi Tang
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Wenjun Xue
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Shiyu Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Wenhui Wang
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, China
| | - Jingyi Lv
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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24
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Xu F, Liu S, Xiao Z, Fu L. Effect of ultrasonic treatment combined with 1-methylcyclopropene (1-MCP) on storage quality and ethylene receptors gene expression in harvested apple fruit. J Food Biochem 2019; 43:e12967. [PMID: 31368577 DOI: 10.1111/jfbc.12967] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/20/2019] [Accepted: 06/12/2019] [Indexed: 11/29/2022]
Abstract
The objective of our study was to investigate the effectiveness of ultrasonic treatment combined with 1-methylcyclopropene (1-MCP) on storage quality and gene expression of postharvest apples compared with ultrasonic or 1-MCP treatment alone. Ethylene production, respiratory rate, firmness, soluble solid content (SSC), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) activity, and ethylene receptors gene expression of apples were tested. The results indicated 1-MCP or ultrasonic treatment-restrained ethylene production and respiratory rate, improved firmness, suppressed the escalation of SSC, enhanced the activities of POD, SOD, and CAT, suppressed the gene expression level of MdETR1 and MdERS1 compared with the untreated samples. Furthermore, effect of the combination was more observable than that of ultrasonic or 1-MCP alone. In a word, the results proved the technology of ultrasonic plus 1-MCP was effective to enhance the storage quality and lengthen the life span of apples. PRACTICAL APPLICATIONS: Jonah king apple has the characteristics of crisp texture, long shelf life, high sugar content, and solidity-acid ratio, which is suitable for the taste of east and southeast Asian. However, as for a kind of respiration climacteric fruit, the commercial quality of Jonah king apple dramatically drops during the later stage of storage due to its softening, superficial scald, and perishability. One of the primary problems in apple preservation is the reduction of microbial growth, which directly affects the internal quality of apple fruit. The aim of present work is to estimate the effect of ultrasonic plus 1-MCP treatment on storage quality and life span of apple fruit, as well as to provide theoretical basis to enhance the storage quality and lengthen the life span of apples.
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Affiliation(s)
- Fangxu Xu
- Experimental Teaching Center, Shenyang Normal University, Shenyang, China
| | - Shiyang Liu
- Logistics Management Office, Shenyang Pharmaceutical University, Shenyang, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, China
| | - Liang Fu
- Experimental Teaching Center, Shenyang Normal University, Shenyang, China
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25
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Yu W, Yu M, Zhao R, Sheng J, Li Y, Shen L. Ethylene Perception Is Associated with Methyl-Jasmonate-Mediated Immune Response against Botrytis cinerea in Tomato Fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6725-6735. [PMID: 31117506 DOI: 10.1021/acs.jafc.9b02135] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Jasmonic acid (JA)- and ethylene-mediated signaling pathways are reported to have synergistic effects on inhibiting gray mold. The present study aimed to explain the role of ethylene perception in methyl jasmonate (MeJA)-mediated immune responses. Results showed that exogenous MeJA enhanced disease resistance, accompanied by the induction of endogenous JA biosynthesis and ethylene production, which led to the activation of the phenolic metabolism pathway. Blocking ethylene perception using 1-methylcyclopropene (1-MCP) either before or after MeJA treatment could differently weaken the disease responses induced by MeJA, including suppressing the induction of ethylene production and JA contents and reducing activities of lipoxygenase and allene oxide synthase compared to MeJA treatment alone. Consequently, MeJA-induced elevations in the total phenolic content and the activities of phenylalanine ammonia-lyase, cinnamate 4-hydroxylase, 4-coumarate:coenzyme A ligase, and peroxidase were impaired by 1-MCP. These results suggested that ethylene perception participated in MeJA-mediated immune responses in tomato fruit.
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Affiliation(s)
- Wenqing Yu
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
| | - Mengmeng Yu
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
| | - Ruirui Zhao
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
| | - Jiping Sheng
- School of Agricultural Economics and Rural Development , Renmin University of China , Beijing 100872 , People's Republic of China
| | - Yujing Li
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
| | - Lin Shen
- College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
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26
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Production, Signaling, and Scavenging Mechanisms of Reactive Oxygen Species in Fruit-Pathogen Interactions. Int J Mol Sci 2019; 20:ijms20122994. [PMID: 31248143 PMCID: PMC6627859 DOI: 10.3390/ijms20122994] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 05/31/2019] [Accepted: 06/17/2019] [Indexed: 12/22/2022] Open
Abstract
Reactive oxygen species (ROS) play a dual role in fruit–pathogen interaction, which largely depends on their different levels in cells. Fruit recognition of a pathogen immediately triggers an oxidative burst that is considered an integral part of the fruit defense response. ROS are also necessary for the virulence of pathogenic fungi. However, the accumulation of ROS in cells causes molecular damage and finally leads to cell death. In this review, on the basis of data regarding ROS production and the scavenging systems determining ROS homeostasis, we focus on the role of ROS in fruit defense reactions against pathogens and in fungi pathogenicity during fruit–pathogen interaction.
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27
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Liu R, Gao H, Chen H, Fang X, Wu W. Synergistic effect of 1-methylcyclopropene and carvacrol on preservation of red pitaya (Hylocereus polyrhizus). Food Chem 2019; 283:588-595. [DOI: 10.1016/j.foodchem.2019.01.066] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 01/09/2019] [Accepted: 01/11/2019] [Indexed: 12/25/2022]
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28
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Chen B, Wu G, Li L, Wei Q, Zhong Q, Chen X, Xiao K, Xie B, Jiang Y. Effects of 1-methylcyclopropene on the quality attributes of harvested Chinese mushroom ( Volvariella volvacea) fruiting bodies. Food Sci Nutr 2019; 7:747-754. [PMID: 30847153 PMCID: PMC6392821 DOI: 10.1002/fsn3.919] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 11/15/2018] [Accepted: 11/28/2018] [Indexed: 11/08/2022] Open
Abstract
The effects of paper containing different concentrations of 1-methylcyclopropene (1-MCP) on the quality of Chinese mushrooms were investigated. Mushrooms were first stored with paper containing 0, 0.25, 0.50, 0.75, 1.00, or 1.25 μl L-1 1-MCP at 15 ± 1°C for 12 hr and then continued for up to 8 days. 1-MCP reduced the respiratory peak, weight loss, degree of cap browning, relative leakage rate, and soluble solid content, and delayed the change in the surface hue angle. Mushrooms exposed to paper containing 1-MCP maintained firmness and sensory attributes. The storage time of Chinese mushrooms treated with 1-MCP at the best concentration (0.75 μl L-1) was 8 days, which was 4 days longer than that of the control. Browning in mushrooms was related to the vitamin C content, total phenol content, and polyphenol oxidase activity. The results would be very useful to the mushroom industry and provide a theoretical basis for the potential researches of the mechanisms maturation and senescence in Chinese mushrooms.
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Affiliation(s)
- Bingzhi Chen
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- Mycological Research CenterCollege of life sciencesFujian Agriculture and Forestry UniversityFuzhouChina
| | - Guohong Wu
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- Department of Food and DragQingyuan PolytechnicQingyuanChina
- Mycological Research CenterCollege of life sciencesFujian Agriculture and Forestry UniversityFuzhouChina
| | - Ling Li
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Qi Wei
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Qiangui Zhong
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Xiaoning Chen
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Kaiqian Xiao
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- Department of Food and DragQingyuan PolytechnicQingyuanChina
| | - Baogui Xie
- Mycological Research CenterCollege of life sciencesFujian Agriculture and Forestry UniversityFuzhouChina
| | - Yuji Jiang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- Mycological Research CenterCollege of life sciencesFujian Agriculture and Forestry UniversityFuzhouChina
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29
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Abstract
After harvest, the fruit ripens and stem-end rot (SER) starts to develop, leading to significant fruit losses. SER is caused by diverse pathogenic fungi that endophytically colonize the stem during fruit development in the orchard or field and remain quiescent until the onset of fruit ripening. During the endophytic-like stage, the pathogenic fungus colonizes the phloem and xylem of the fruit stem-end; after fruit ripening, the fungus converts to a necrotrophic lifestyle, while colonizing the fruit parenchyma, and causes SER. The fruit stem-end is colonized not only by pathogenic fungi, but also by various nonpathogenic endophytic microorganisms, including fungi, yeast and bacteria. However, little is known about the fruit stem-end endophytic microbiome, which could contain new and existing biocontrol agents. To control fruit SER, treatments such as ripening inhibition, harvesting with the stem, application of chemical or biological fungicides, or physical control such as heat treatments, cold storage, or exposure to light have been suggested. This review focuses on the characterization of SER pathogens, the stem-end microbiome, and different pre- and postharvest practices that could control fruit SER.
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30
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Jiang X, Lin H, Lin M, Chen Y, Wang H, Lin Y, Shi J, Lin Y. A novel chitosan formulation treatment induces disease resistance of harvested litchi fruit to Peronophythora litchii in association with ROS metabolism. Food Chem 2018; 266:299-308. [DOI: 10.1016/j.foodchem.2018.06.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 05/31/2018] [Accepted: 06/04/2018] [Indexed: 01/29/2023]
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31
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Lin Y, Lin Y, Lin H, Lin M, Li H, Yuan F, Chen Y, Xiao J. Effects of paper containing 1-MCP postharvest treatment on the disassembly of cell wall polysaccharides and softening in Younai plum fruit during storage. Food Chem 2018; 264:1-8. [PMID: 29853352 DOI: 10.1016/j.foodchem.2018.05.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 04/27/2018] [Accepted: 05/05/2018] [Indexed: 02/08/2023]
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32
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Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7267164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The yardlong bean belongs to nonclimacteric fruit. The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvested yardlong beans were treated with different concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21 days. The results showed that, compared with the control, the decrease in firmness and good fruit rate and the degradation of chlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxide dismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weight loss could be inhibited significantly by 1-MCP treatments. Of the different concentrations of 1-MCP, 1.0 μL·L−1 proved to have the best preservative effects, extending storage time and delaying ripening and senescence of yardlong beans. These results indicated that 1-MCP treatment provided an effective method for delaying the postharvest senescence of fresh yardlong beans.
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Min D, Li F, Zhang X, Shu P, Cui X, Dong L, Ren C, Meng D, Li J. Effect of methyl salicylate in combination with 1-methylcyclopropene on postharvest quality and decay caused by Botrytis cinerea in tomato fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3815-3822. [PMID: 29352462 DOI: 10.1002/jsfa.8895] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/10/2018] [Accepted: 01/11/2018] [Indexed: 05/29/2023]
Abstract
BACKGROUND Postharvest diseases result in major losses in fruits. Tomato is susceptible to postharvest rot caused by Botrytis cinerea and is regarded as a good model system to study postharvest disease and quality deterioration in fruit. To develop a safe and effective technique to alleviate disease and maintain fruit quality, the effects of methyl salicylate (MeSA) and 1-methylcyclopropene (1-MCP) either separately or combined on quality and gray mold caused by B. cinerea in tomato fruit were investigated. RESULTS The results showed that application of MeSA (0.05 mmol L-1 ) delayed fruit ripening and reduced gray mold. Compared with MeSA treatment, 1-MCP (0.5 µL L-1 ) effectively delayed fruit ripening. Further, MeSA combined with 1-MCP treatment was more effective in inhibiting fungal decay during storage than MeSA treatment alone. The combined treatment not only enhanced pathogenesis-related protein 1 (PR1) expression, activities of defense enzymes and total phenolic content but also inhibited the increase in electrical conductivity and malondialdehyde content. The combined treatment was also more effective in retaining firmness, color change and titratable acidity content than MeSA treatment alone. CONCLUSION MeSA combined with 1-MCP treatment was a useful technique to maintain quality and alleviate gray mold in postharvest tomato fruit during storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Dedong Min
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Fujun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Xinhua Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Pan Shu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Xixi Cui
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Lulu Dong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Chuntao Ren
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Demei Meng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Jian Li
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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Li X, Zhong Y, Pang X, Yuan Y, Liu Y, Zhang Z. Trypsin and ascorbic acid have a synergistic effect on the quality of apple processing by protecting apple cells from oxidative damage. J Food Biochem 2018. [DOI: 10.1111/jfbc.12582] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xin Li
- College of Food and Bioengineering; Henan University of Science and Technology; Luoyang Henan China
- Luoyang Engineering and Technology Research Center of Microbial Fermentation; Luoyang Henan China
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations; Lanzhou University; Lanzhou China
- State Key Laboratory of Cotton Biology; Henan University; Kaifeng China
| | - Yongliang Zhong
- College of Food and Bioengineering; Henan University of Science and Technology; Luoyang Henan China
| | - Xinyue Pang
- Medical Technology and Engineering College; Henan University of Science and Technology; Luoyang Henan China
| | - Yunxia Yuan
- College of Food and Bioengineering; Henan University of Science and Technology; Luoyang Henan China
- Luoyang Engineering and Technology Research Center of Microbial Fermentation; Luoyang Henan China
| | - Yunhong Liu
- College of Food and Bioengineering; Henan University of Science and Technology; Luoyang Henan China
| | - Zhishuai Zhang
- College of Food and Bioengineering; Henan University of Science and Technology; Luoyang Henan China
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Zhang Z, Huang J, Li X. Transcript analyses of ethylene pathway genes during ripening of Chinese jujube fruit. JOURNAL OF PLANT PHYSIOLOGY 2018; 224-225:1-10. [PMID: 29574324 DOI: 10.1016/j.jplph.2018.03.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/09/2018] [Accepted: 03/09/2018] [Indexed: 06/08/2023]
Abstract
The fruit of Chinese jujube (Ziziphus jujuba Mill.) is immensely popular worldwide, while its fleshy fruit has a very short shelf life and suffers serious postharvest damage. The fruit has been controversially classified as non-climacteric, though the mechanisms underlying its ripening behavior, particularly the role of ethylene, have remained unclear. In this study, low and stable ethylene production was detected during ripening of Z. jujuba 'Dongzao' fruit, with production increasing at the full maturity stage. To determine potential ripening behavior, the fruit of five cultivars were harvested at the white mature stage, and all exhibited a first decreasing and then moderately increasing respiration rate without concomitant climacteric-like ethylene production during shelf storage. Treatment with 1.0 μL L-1 1-methylcyclopropene (1-MCP) inhibited respiration and ethylene production in white mature fruit, though the effects of 100 μL L-1 exogenous ethylene were not significant. The transcript levels of genes involved in ethylene biosynthesis, perception, and signal transduction were not elevated during fruit-ripening onset but substantially increased at the full-red ripening stage. Moreover, expression of genes controlling ethylene biosynthesis and perception mainly occurred in an auto-inhibited System-1-like manner, but signaling pathway genes were minimally affected by exogenous ethylene or 1-MCP. These results show that the ripening of Chinese jujube is non-climacteric. The basal level of ethylene likely plays a minor role in ripening regulation but is necessary to maintain normal ripening. This study elucidates the effects of ethylene on jujube fruit ripening, characterizing the ripening of this fruit as non-climacteric, and also provides strategies for the improvement and maintenance of fruit quality and the extension of shelf life during postharvest storage.
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Affiliation(s)
- Zhong Zhang
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, China; Research Center for Jujube Engineering and Technology of State Forestry Administration, Northwest A&F University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jian Huang
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, China; Research Center for Jujube Engineering and Technology of State Forestry Administration, Northwest A&F University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xingang Li
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, China; Research Center for Jujube Engineering and Technology of State Forestry Administration, Northwest A&F University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Cameldi I, Neri F, Ventrucci D, Ceredi G, Muzzi E, Mari M. Influence of Harvest Date on Bull's Eye Rot of 'Cripps Pink' Apple and Control Chemical Strategies. PLANT DISEASE 2016; 100:2287-2293. [PMID: 30682907 DOI: 10.1094/pdis-05-16-0615-re] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The influence of four different harvest times on the bull's eye rot of 'Cripps Pink' apple caused by Neofabraea spp. was investigated in two orchards harvested at four different times. In addition, a control strategy based on chemical treatments performed in preharvest or postharvest was evaluated. Regression analysis between harvest time and disease incidence revealed high r2 values (>0.75). All preharvest fungicide treatments significantly (P < 0.0085) reduced the bull's eye rot incidence; however, thiophanate-methyl (achieving >87% control) was more effective than a mixture of pyraclostrobin and boscalid (<80.7%) or fludioxonil (<57.6%), in all trials. Compared with nontreated control fruit, a postharvest treatment with the ethylene inhibitor 1-methylcyclopropene (1-MCP) halved the incidence of infection in three of four experiments. However, a combination of two preharvest treatments with a mixture of pyraclostrobin plus boscalid and one postharvest 1-MPC treatment suppressed bull's eye rot to a significantly (P < 0.00001) greater degree (achieving >87.5% control) than the single treatments with pyraclostrobin and boscalid (<65%) and 1-MCP (<80%) tested alone.
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Affiliation(s)
- Irene Cameldi
- CRIOF-Department of Agricultural Science, University of Bologna, Bologna, Italy
| | - Fiorella Neri
- CRIOF-Department of Agricultural Science, University of Bologna, Bologna, Italy
| | | | | | - Enrico Muzzi
- Department of Agricultural Science, University of Bologna
| | - Marta Mari
- CRIOF-Department of Agricultural Science, University of Bologna
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Xu X, Lei H, Ma X, Lai T, Song H, Shi X, Li J. Antifungal activity of 1-methylcyclopropene (1-MCP) against anthracnose (Colletotrichum gloeosporioides) in postharvest mango fruit and its possible mechanisms of action. Int J Food Microbiol 2016; 241:1-6. [PMID: 27728853 DOI: 10.1016/j.ijfoodmicro.2016.10.002] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 09/13/2016] [Accepted: 10/05/2016] [Indexed: 11/18/2022]
Abstract
Anthracnose caused by Colletotrichum gloeosporioides is one of the most important postharvest diseases in mango fruit, often causing huge economic losses. In this study, the effect of 1-methylcyclopropene (1-MCP) against anthracnose in postharvest mango fruit and the mechanisms involved were investigated. 1-MCP induced reactive oxygen species (ROS) generation, damaged the mitochondria and destroyed the integrity of plasma membrane of spores of C. gloeosporioides, significantly suppressing spore germination and mycelial growth of C. gloeosporioides. 1-MCP also decreased the decay incidence and lesion expansion of mango fruit caused by C. gloeosporioides. For the first time this study demonstrated that 1-MCP suppressed anthracnose of postharvest mango fruit by directly inhibiting spore germination and mycelial growth of C. gloeosporioides, thus providing a promising strategy for disease control.
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Affiliation(s)
- Xiangbin Xu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, China.
| | - Huanhuan Lei
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, China
| | - Xiuyan Ma
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, China
| | - Tongfei Lai
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, China
| | - Hongmiao Song
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, China
| | - Xuequn Shi
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China.
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Liu R, Wang Y, Qin G, Tian S. iTRAQ-based quantitative proteomic analysis reveals the role of the tonoplast in fruit senescence. J Proteomics 2016; 146:80-9. [DOI: 10.1016/j.jprot.2016.06.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Revised: 06/22/2016] [Accepted: 06/27/2016] [Indexed: 01/09/2023]
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Luo Z, Wang Y, Jiang L, Xu X. Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested longan fruit. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Effect of One-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on preservation of green walnut fruit and kernel traits. Journal of Food Science and Technology 2015; 52:267-75. [PMID: 25593369 DOI: 10.1007/s13197-013-0996-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2013] [Accepted: 03/28/2013] [Indexed: 10/26/2022]
Abstract
The effect of the ethylene receptor competitor 1-methylcyclopropene (1-MCP) and the legally approved disinfectant chlorine dioxide (ClO2) on preservation of the green walnut fruit during storage was investigated. Green Chinese walnut fruit cv. Xilin No.2 was harvested on commercial maturity and stored at 0-1 °C after the fruit was treated by water (control), 80 mg L(-1)ClO2 (ClO2), 0.5 μL L(-1)1-MCP (1-MCP), or combination treatment of 80 mg L(-1) ClO2 with either 0.1 μL L(-1) 1-MCP (0.1 1-MCP+ ClO2) or 0.5 μL L(-1) 1-MCP (0.5 1-MCP+ ClO2). During storage, respiration, ethylene production, phenolics content, antioxidative activity, weight changes, decay of the fruit and kernel traits of acid value, peroxide value,free fatty were measured. All treatments decreased postharvest respiration intensity in different degrees and inhibited ethylene production peak. ClO2 increased the total phenol and flavonoid content of the green fruit compared with other treatments and the control (P < 0.05), but not did the total antioxidant activity for this treatment. After 42-day storage, ClO2 remained higher fresh weight and lower decay index than control, while 1-MCP increased the fruit decay index. Final acid values of kernel from ClO2, control and 0.1 1-MCP+ ClO2 were not different from their initial values, which from 0.5 1-MCP increased. Final peroxide value for kernel from ClO2 showed no change during storage but increased at least 1.0-fold for other treatments. ClO2 preserved 99.9 % of initial free fatty acid, similar to that for the control (99.8 %), whereas 0.5 1-MCP preserved only 95.7 %. ClO2 is of potential in decay retardation and kernel traits maintenance of green walnut fruit, whereas the 1-MCP has a negative effect for decay control on walnut.
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Gao QH, Wu CS, Wang M. The jujube (Ziziphus jujuba Mill.) fruit: a review of current knowledge of fruit composition and health benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3351-63. [PMID: 23480594 DOI: 10.1021/jf4007032] [Citation(s) in RCA: 275] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The nutritional jujube ( Ziziphus jujube Mill.) fruit belonging to the Rhamnaceous family grows mostly in Europe, southern and eastern Asia, and Australia, especially the inland region of northern China. Jujube has a long history of usage as a fruit and remedy. The main biologically active components are vitamin C, phenolics, flavonoids, triterpenic acids, and polysaccharides. Recent phytochemical studies of jujube fruits have shed some light on their biological effects, such as the anticancer, anti-inflammatory, antiobesity, immunostimulating, antioxidant, hepatoprotective, and gastrointestinal protective activities and inhibition of foam cell formation in macrophages. A stronger focus on clinical studies and phytochemical definition of jujube fruits will be essential for future research efforts. This review may be useful for predicting other medicinal uses and potential drug or food interactions and may be beneficial for people living where the jujube fruits are prevalent and health care resources are scarce.
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Affiliation(s)
- Qing-Han Gao
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, People's Republic of China
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