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Zhao L, Li H, Liu Z, Hu L, Xu D, Zhu X, Mo H. Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation. Foods 2024; 13:1473. [PMID: 38790773 PMCID: PMC11120314 DOI: 10.3390/foods13101473] [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: 03/23/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage period using high-throughput sequencing, as well as to monitor the changes in quality indexes throughout this period. Through internal transcribed spacer (ITS) sequencing, we identified two phyla (Basidiomycota and Ascomycota) and six genera (Cryptococcus, Bulleromyces, Sporidiobolus, Alternaria, Pseudozyma, and Sporobolomyces), which potentially contribute to the spoilage and deterioration of jujube, referred to as "core fungal taxa". A high correlation was further found between preservation indices (including decay rate, firmness, and total soluble solids) and the growth of multiple core fungi over time. These findings will provide insights and a theoretical basis for further research on preservation techniques related to biological control during date fruit storage.
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Affiliation(s)
- Lili Zhao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Dan Xu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Xiaolin Zhu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
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Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
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Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
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Jiang M, You S, Sha H, Bai B, Zhang L, Tu K, Peng J, Song L, Lan W, Pan L. Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage. Food Chem 2023; 409:135298. [PMID: 36584526 DOI: 10.1016/j.foodchem.2022.135298] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 12/01/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
In this work, a single integrating sphere system was applied to characterize the optical absorption (μa) and reduced scattering (μs') properties (550 - 1050 nm) in winter jujube flesh infected by Alternaria alternata during storage at 4 and 20 °C, respectively. Meanwhile, physical (L*, a*, weight loss) and biochemical characteristics (soluble solids content, titratable acids, chlorophyll, total phenolic, and ascorbic acid) of winter jujubes were measured. Among them, chlorophyll, weight loss and ascorbic acid were highly correlated with μa at 680 nm, 690 nm, while chlorophyll and a* had the best correlations with μs' at 700 - 920 nm. These optimal optical properties were proved efficiently contributed to the disease detection of winter jujubes after 12 days at 4 °C and 3 days at 20 °C during storage, with satisfactory discrimination accuracies (acc > 93.75 %). Consequently, optical properties in Vis-NIR region were available to detect the postharvest disease in winter jujubes.
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Affiliation(s)
- Mengwei Jiang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China.
| | - Sicong You
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China.
| | - Hao Sha
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China.
| | - Bingyao Bai
- College of Food Science and Engineering, Tarim University, Alar 843300, China.
| | - Li Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China; College of Food and Biological Engineering, Bengbu University, Bengbu 233030, Anhui, China.
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China.
| | - Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China.
| | - Lijun Song
- College of Food Science and Engineering, Tarim University, Alar 843300, China; College of Food and Biological Engineering, Bengbu University, Bengbu 233030, Anhui, China.
| | - Weijie Lan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China.
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing, Jiangsu 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China.
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Sun X, Wang P, Shen X, Chen F, Zhang L. Changes of Ca forms and chelate-soluble pectin in cherry tomatoes treated with ultrasound and calcium lactate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Shen B, Zhang Z, Shi Q, Du J, Xue Q, Li X. Active compound analysis of Ziziphus jujuba cv. Jinsixiaozao in different developmental stages using metabolomic and transcriptomic approaches. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 189:14-23. [PMID: 36030619 DOI: 10.1016/j.plaphy.2022.08.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/22/2022] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
Jujube (Ziziphus jujuba Mill.) is a popular fruit with health benefits ascribed to its various metabolites. These metabolites determine the flavors and bioactivities of the fruit, as well as their desirability. However, the dynamics of the metabolite composition and the underlying gene expression that modulate the overall flavor and accumulation of active ingredients during fruit development remain largely unknown. Therefore, we conducted an integrated metabolomic and transcriptomic investigation covering various developmental stages in the jujube cultivar Z. jujuba cv. Jinsixiaozao, which is famous for its nutritional and bioactive properties. A total of 407 metabolites were detected by non-targeted metabolomics. Metabolite accumulation during different jujube developmental stages was examined. Most nucleotides and amino acids and their derivatives accumulated during development, with cAMP increasing notably during ripening. Triterpenes gradually accumulated and were maintained at high concentrations during ripening. Many flavonoids were maintained at relatively high levels in early development, but then rapidly decreased later. Transcriptomic and metabolomic analyses revealed that chalcone synthase (CHS), chalcone isomerase (CHI), flavonol synthase (FLS), and dihydroflavonol 4-reductase (DFR) were mainly responsible for regulating the accumulation of flavonoids. Therefore, the extensive downregulation of these genes was probably responsible for the decreases in flavonoid content during fruit ripening. This study provide an overview of changes of active components in 'Jinsixiaozao' during development and ripening. These findings enhance our understanding of flavor formation and will facilitate jujube breeding for improving both nutrition and function.
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Affiliation(s)
- Bingqi Shen
- College of Forestry, Northwest A&F University, Yangling, 712100, China; Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Yangling, 712100, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Zhong Zhang
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518116, Guangdong, China
| | - Qianqian Shi
- College of Forestry, Northwest A&F University, Yangling, 712100, China; Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Yangling, 712100, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Jiangtao Du
- College of Forestry, Northwest A&F University, Yangling, 712100, China; Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Yangling, 712100, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Qingtun Xue
- Forestry WorkStation of Weinan City, Weinan, 714000, Shaanxi, China
| | - Xingang Li
- College of Forestry, Northwest A&F University, Yangling, 712100, China; Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Yangling, 712100, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling, 712100, Shaanxi, China.
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Chen F, Chen Y, Wang Y, Ding S, Qin Y, Jiang L, Wang R. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. J Food Sci 2022; 87:2427-2439. [PMID: 35590481 DOI: 10.1111/1750-3841.16182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (Mw ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) Mw increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and Mw , Rha content, CSP Mw , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP- and TP-treated FMP during storage were assessed, including hardness, the content, monosaccharide compositions, Mw distribution, and nanostructure of WSP, SSP, and CSP. Compared to TP treatment, HPP could effectively improve the texture quality of FMP by inhibiting pectin degradation during storage. All the findings presented in this study would help to provide new insights into regulating the texture quality of FMP.
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Affiliation(s)
- Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Yeyou Qin
- Hunan Tantanxiang Food Biotechnology Co., Ltd, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Zhang W, Guo M, Yang W, Liu Y, Wang Y, Chen G. The Role of Cell Wall Polysaccharides Disassembly and Enzyme Activity Changes in the Softening Process of Hami Melon (Cucumis melo L.). Foods 2022; 11:foods11060841. [PMID: 35327264 PMCID: PMC8954864 DOI: 10.3390/foods11060841] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/13/2022] [Accepted: 03/13/2022] [Indexed: 02/06/2023] Open
Abstract
To investigate the physiological and molecular properties relating to cell wall carbohydrate metabolism in fruit, the ultrastructure and polysaccharides compositions of the cell wall, as well as the fruit quality and activities of enzymes relating to fruit softening, were studied for three Hami melon varieties (‘Xizhoumi 17’, ‘Jinhuami 25’, and ‘Chougua’) representing three different storability levels. The results showed that ‘Chougua’ maintained a higher firmness on day 18, with the lowest decay incidence (0%). ‘Chougua’ showed a better storage quality and intact cell wall structure. The molecular weight and monosaccharide composition of cell wall polysaccharides for Hami melons underwent great changes during storage, and the degradation of pectin polysaccharides was obvious, involving the depolymerization of macromolecular polymers accompanied by the production of new macromolecular polymers and composition changes in pectin monosaccharides (glucose, galactose, and arabinose) during the softening process of the Hami melons. Polygalacturonase, pectin methylesterase, xyloglucan endo-transglycosylase/hydrolase, α-arabinofuranosidase, β-galactosidase, and cellulase were associated with fruit softening at different stages of storage. There were similar softening mechanisms in the three Hami melons. This study will provide reference for further study on the fruit softening mechanisms of Hami melons.
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