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Iven V, Vanbuel I, Hendrix S, Cuypers A. The glutathione-dependent alarm triggers signalling responses involved in plant acclimation to cadmium. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:3300-3312. [PMID: 36882948 DOI: 10.1093/jxb/erad081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 02/28/2023] [Indexed: 06/08/2023]
Abstract
Cadmium (Cd) uptake from polluted soils inhibits plant growth and disturbs physiological processes, at least partly due to disturbances in the cellular redox environment. Although the sulfur-containing antioxidant glutathione is important in maintaining redox homeostasis, its role as an antioxidant can be overruled by its involvement in Cd chelation as a phytochelatin precursor. Following Cd exposure, plants rapidly invest in phytochelatin production, thereby disturbing the redox environment by transiently depleting glutathione concentrations. Consequently, a network of signalling responses is initiated, in which the phytohormone ethylene is an important player involved in the recovery of glutathione levels. Furthermore, these responses are intricately connected to organellar stress signalling and autophagy, and contribute to cell fate determination. In general, this may pave the way for acclimation (e.g. restoration of glutathione levels and organellar homeostasis) and plant tolerance in the case of mild stress conditions. This review addresses connections between these players and discusses the possible involvement of the gasotransmitter hydrogen sulfide in plant acclimation to Cd exposure.
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Affiliation(s)
- Verena Iven
- Environmental Biology, Centre for Environmental Sciences, Hasselt University, Diepenbeek, Belgium
| | - Isabeau Vanbuel
- Environmental Biology, Centre for Environmental Sciences, Hasselt University, Diepenbeek, Belgium
| | - Sophie Hendrix
- Environmental Biology, Centre for Environmental Sciences, Hasselt University, Diepenbeek, Belgium
| | - Ann Cuypers
- Environmental Biology, Centre for Environmental Sciences, Hasselt University, Diepenbeek, Belgium
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Free Radicals Mediated Redox Signaling in Plant Stress Tolerance. LIFE (BASEL, SWITZERLAND) 2023; 13:life13010204. [PMID: 36676153 PMCID: PMC9864231 DOI: 10.3390/life13010204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Abiotic and biotic stresses negatively affect plant cellular and biological processes, limiting their growth and productivity. Plants respond to these environmental cues and biotrophic attackers by activating intricate metabolic-molecular signaling networks precisely and coordinately. One of the initial signaling networks activated is involved in the generation of reactive oxygen species (ROS), reactive nitrogen species (RNS), and reactive sulfur species (RSS). Recent research has exemplified that ROS below the threshold level can stimulate plant survival by modulating redox homeostasis and regulating various genes of the stress defense pathway. In contrast, RNS regulates the stress tolerance potential of crop plants by modulating post-translation modification processes, such as S-nitrosation and tyrosine nitration, improving the stability of protein and DNA and activating the expression of downstream stress-responsive genes. RSS has recently emerged as a new warrior in combating plant stress-induced oxidative damage by modulating various physiological and stress-related processes. Several recent findings have corroborated the existence of intertwined signaling of ROS/RNS/RSS, playing a substantial role in crop stress management. However, the molecular mechanisms underlying their remarkable effect are still unknown. This review comprehensively describes recent ROS/RNS/RSS biology advancements and how they can modulate cell signaling and gene regulation for abiotic stress management in crop plants. Further, the review summarizes the latest information on how these ROS/RNS/RSS signaling interacts with other plant growth regulators and modulates essential plant functions, particularly photosynthesis, cell growth, and apoptosis.
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Zhao Y, Zhao L, Hu S, Hou Y, Wang J, Zheng Y, Jin P. Hydrogen sulfide-induced chilling resistance in peach fruit is performed via sustaining the homeostasis of ROS and RNS. Food Chem 2023; 398:133940. [DOI: 10.1016/j.foodchem.2022.133940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/24/2022] [Accepted: 08/10/2022] [Indexed: 10/15/2022]
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Nitric Oxide Acts as an Inhibitor of Postharvest Senescence in Horticultural Products. Int J Mol Sci 2022; 23:ijms231911512. [PMID: 36232825 PMCID: PMC9569437 DOI: 10.3390/ijms231911512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/23/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
Horticultural products display fast senescence after harvest at ambient temperatures, resulting in decreased quality and shorter shelf life. As a gaseous signal molecule, nitric oxide (NO) has an important physiological effect on plants. Specifically, in the area of NO and its regulation of postharvest senescence, tremendous progress has been made. This review summarizes NO synthesis; the effect of NO in alleviating postharvest senescence; the mechanism of NO-alleviated senescence; and its interactions with other signaling molecules, such as ethylene (ETH), abscisic acid (ABA), melatonin (MT), hydrogen sulfide (H2S), hydrogen gas (H2), hydrogen peroxide (H2O2), and calcium ions (Ca2+). The aim of this review is to provide theoretical references for the application of NO in postharvest senescence in horticultural products.
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Madebo MP, Ayalew Y, Zheng Y, Jin P. Nitric Oxide and Its Donor Sodium-Nitroprusside Regulation of the Postharvest Quality and Oxidative Stress on Fruits: A Systematic Review and Meta-Analysis. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Miilion Paulos Madebo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
- Department of Horticulture, College of Agriculture and Natural Resource, Dilla University, Dilla, Ethiopia
| | - Yenenesh Ayalew
- Department of Horticulture, College of Agriculture and Natural Resource, Dilla University, Dilla, Ethiopia
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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Zhang Y, Guo M, Mei J, Xie J. Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica). PLANTS 2022; 11:plants11182334. [PMID: 36145734 PMCID: PMC9504317 DOI: 10.3390/plants11182334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022]
Abstract
The rapid precooling of yellow peaches after harvest can minimize the tissue damage and quality deterioration of yellow peaches during postharvest storage. Refrigerator precooling (RPC), cold-water precooling (CWPC), strong-wind precooling (SWPC), fluidized-ice precooling (FIPC), and vacuum precooling (VPC) were used to precool the fresh yellow peaches. The yellow peaches after different precooling treatments were stored at 4 °C for 15 days. CWPC and RPC can effectively retard the respiration and ethylene peak production, reduce the quality loss of yellow peaches during postharvest storage, maintain the color and fruit hardness of yellow peaches, inhibit browning, maintain the contents of soluble solids, titratable acids, and ascorbic acid, increase the activity contents of superoxide dismutase (SOD) and peroxidase (POD), inhibit the decrease in the phenylalanine ammonia-lyase (PAL) activity, and delay the increase in the polyphenol oxidase (PPO) activity. The shelf life of yellow peaches with cold-water precooling and refrigerator precooling reached 15 days, which was 6 days longer than those of the VPC- and FIPC-treated samples, and 3 days longer than that of the SWPC-treated samples. Therefore, CWPC and RPC were effective methods to prolong the storage period and maintain the quality of yellow peaches during postharvest storage.
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Affiliation(s)
- Yuchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
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Li C, Yu W, Liao W. Role of Nitric Oxide in Postharvest Senescence of Fruits. Int J Mol Sci 2022; 23:ijms231710046. [PMID: 36077446 PMCID: PMC9456340 DOI: 10.3390/ijms231710046] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 11/28/2022] Open
Abstract
Nitric oxide (NO) acts as a gaseous signalling molecule and is considered to be a key regulator in the postharvest storage of fruits. Postharvest senescence is one of the most serious threats affecting the usage and economic value of fruits. Most recent studies have found that exogenous NO application can effectively improve the quality and prolong the shelf life of fruit postharvest by inhibiting postharvest diseases and alleviating chilling injury. Understanding the roles of NO is essential to elucidating how NO activates the appropriate set of responses to postharvest senescence. Here, we concluded that exogenous NO treatment alleviated senescence in postharvest fruit and attributed this to the following factors: (1) ethylene biosynthesis, (2) the antioxidant system, (3) polyamine metabolism and γ-aminobutyric acid (GABA) shunting, (4) cell wall metabolism, (5) sugar metabolism, (6) energy metabolism, (7) the CRT/DRE-binding factor (CBF) pathway and (8) S-nitrosylation. Moreover, crosstalk between NO and hydrogen sulfide (H2S), hydrogen peroxide (H2O2), oxalic acid (OA), arginine (Arg), GATA or plant hormone abscisic acid (ABA), melatonin (MT), and methyl jasmonate (MeJA), along with the regulation of key genes, were found to be very important in responses to postharvest senescence. In this study, we focus on the recent knowledge concerning the alleviative effect of NO on postharvest senescence, covering ethylene biosynthesis, the antioxidant system and related gene and protein expression.
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Affiliation(s)
- Changxia Li
- College of Agriculture, Guangxi University, Nanning 530004, China
- Correspondence:
| | - Wenjin Yu
- College of Agriculture, Guangxi University, Nanning 530004, China
| | - Weibiao Liao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China
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Zhang W, Liu X, Qiu S, Chen L, Liu X. LDPE/M-TiO 2 composite films for modified atmosphere packaging to realize comprehensive preservation of strawberry (Fragaria × ananassa Duch.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4589-4598. [PMID: 35170048 DOI: 10.1002/jsfa.11817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND A shelf-life that is too short is the main problem with strawberries. Nano-TiO2 can catalyze and oxidize ethylene under ultraviolet (UV) light irradiation to eliminate its ripening effect on fruits and prolong the freshness period. RESULTS In this work, nano-TiO2 modified by methacryloxy propyl trimethoxyl silane (KH570) was blended with low-density polyethylene (LDPE) to prepare modified atmosphere packaging (MAP), and the influence of TiO2 content on films was analyzed before and after UV treatment. The results show that the modified nano-TiO2 (M-TiO2 ) can be uniformly distributed in LDPE, improving its mechanical strength, hydrophobicity, oxygen barrier and UV shielding properties. A modified atmosphere with low ethylene, low O2 and high CO2 can be created to inhibit the ripening and spoilage of strawberries. The weight loss rate of fruit can be effectively reduced. The tendency of fruit firmness decline and nutrient loss can be slowed and stabilized, contributing to controllable shelf-life. Excellent freshness preservation function can be realized without special UV treatment. CONCLUSION Since UV treatment is rare in actual storage and transportation, LDPE/M-TiO2 composite film has practical value as MAP for strawberry and similar non-climacteric fruits. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wenshuo Zhang
- School of Printing and Packaging, Wuhan University, Wuhan, China
| | - Xiaojie Liu
- School of Printing and Packaging, Wuhan University, Wuhan, China
| | - Shibo Qiu
- Technology R&D Center, Wuhan Danyaxiang Biotechnology Co. Ltd, Wuhan, China
| | - Lin Chen
- Technology R&D Center, China Tobacco Hubei Industrial LLC, Wuhan, China
| | - Xinghai Liu
- School of Printing and Packaging, Wuhan University, Wuhan, China
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Yang R, Wang J, Cai Z, Shen Y, Gan Z, Duan B, Yuan J, Huang T, Zhang W, Du H, Wan C, Chen J, Zhu L. Transcriptome profiling to elucidate mechanisms of the enhancement of the resistance to Botryosphaeria dothidea by nitric oxide in postharvest kiwifruit during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113187] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Chang L, Yu Y, Zhang L, Wang X, Zhang S. Arginine induces the resistance of postharvest jujube fruit against Alternaria rot. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
In order to explore the effects of arginine (Arg) treatment on postharvest Alternaria rot of jujube caused by Alternaria alternata, winter jujube was treated with different concentrations of Arg (0, 20, 200, and 1000 μmol L −1). Results showed that Arg treatment substantially inhibited the expansion of lesion diameter, and jujubes treated with 200 μmol L −1 Arg had the smallest lesion diameter. In vitro experiments demonstrated that Arg could not inhibit spore germination and mycelial growth of A. alternata. Further experimental results showed that Arg treatment reduced the production rate of O2-. and H2O2 content and improved the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase in comparison with the control; Arg treatment enhanced the activities of chitinase and β-1,3-glucanase. Furthermore, Arg treatment significantly increased the activity of phenylalamine ammonia lyase and the contents of flavonoids, phenolics, and lignin. Results indicated that, although Arg could not directly inhibit the growth of pathogenic fungi as a fungicide, it can induce resistance to Alternaria rot by maintaining the balance of reactive oxygen species, increasing the activities of pathogenesis-related protein, and promoting the phenylpropane metabolism in jujube fruit tissue. Therefore, Arg treatment can be a novel measure for inducing the resistance of jujube to postharvest Alternaria rot.
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Punia Bangar S, Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M, Changan S. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Compr Rev Food Sci Food Saf 2022; 21:1958-1978. [PMID: 35080794 DOI: 10.1111/1541-4337.12895] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/24/2022]
Abstract
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany.,CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Milan Vukic
- Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina
| | - Maharishi Tomar
- Seed Technology Division, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India
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Transcriptome profiling of postharvest kiwifruit in response to exogenous nitric oxide. SCIENTIA HORTICULTURAE 2021. [DOI: 10.1016/j.scienta.2020.109788] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Qi X, Ji Z, Lin C, Li S, Liu J, Kan J, Zhang M, Jin C, Qian C. Nitric oxide alleviates lignification and softening of water bamboo (Zizania latifolia) shoots during postharvest storage. Food Chem 2020; 332:127416. [PMID: 32619946 DOI: 10.1016/j.foodchem.2020.127416] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 06/10/2020] [Accepted: 06/22/2020] [Indexed: 10/24/2022]
Abstract
Water bamboo shoots quickly deteriorate after harvest as a result of rapid lignification and softening. Nitric oxide (NO) has been used to extend the postharvest life of several other vegetables. Here, we examined the effect of NO on the storage of water bamboo shoots at 4℃ for 28 days. Without NO, fresh weight and firmness decreased quickly, while the cellulose and lignin contents increased sharply during storage. NO treatment delayed softening by maintaining the integrity of the cell wall and inhibiting the degradation of protopectin and the expressions of pectin methylesterase and polygalacturonase. NO treatment also delayed cellulose synthesis by increasing cellulase activity. NO treatment decreased the synthesis of lignin by inhibiting the activities of phenylalanine ammonia-lyase, cinnamyl alcohol dehydrogenase, laccase and peroxidase. These results indicate that NO treatment is effective at suppressing the softening and lignification of water bamboo shoots during postharvest storage.
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Affiliation(s)
- Xiaohua Qi
- Department of Horticulture, School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China.
| | - Zhengjie Ji
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
| | - Chen Lin
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Shuifeng Li
- Xiaoshan Agricultural Technology Extension Center, Hangzhou, China
| | - Jun Liu
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
| | - Juan Kan
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
| | - Man Zhang
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
| | - Changhai Jin
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
| | - Chunlu Qian
- Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
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