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Yang Q, Wang Y, Zhang G, Wang Y, Huang J, Feng Y, Li Y, Jiang J, Zhang Y. Overexpression of a BR inactivating enzyme gene GhPAG1 impacts eggplant fruit development and anthocyanin accumulation mainly by altering hormone homeostasis. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2024; 341:112014. [PMID: 38309473 DOI: 10.1016/j.plantsci.2024.112014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/05/2024]
Abstract
Brassinosteroids (BRs) function importantly in plant growth and development, but the roles in regulating fruit development and anthocyanin pigmentation remain unclear. Eggplant (Solanum melongena L.) is an important Solanaceae vegetable crop rich in anthocyanins. The fruit size and coloration are important agronomic traits for eggplant breeding. In this study, transgenic eggplant exhibiting endogenous BRs deficiency was created by overexpressing a heterologous BRs-inactivating enzyme gene GhPAG1 driven by CaMV 35 S promoter. 35 S::GhPAG1 eggplant exhibited severe dwarfism, reduced fruit size, and less anthocyanin accumulation. Microscopic observation showed that the cell size of 35 S::GhPAG1 eggplant was significantly reduced compared to WT. Furthermore, the levels of IAA, ME-IAA, and active JAs (JA, JA-ILE, and H2JA) all decreased in 35 S::GhPAG1 eggplant fruit. RNA-Seq analyses showed a decrease in the expression of genes involved in cell elongation, auxin signaling, and JA signaling. Besides, overexpression of GhPAG1 significantly downregulated anthocyanin biosynthetic genes and associated transcription regulators. Altogether, these results strongly suggest that endogenous brassinosteroid deficiency arising from GhPAG1 overexpression impacts eggplant fruit development and anthocyanin coloration mainly by altering hormone homeostasis.
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Affiliation(s)
- Qiu Yang
- School of Agricultural Sciences, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan 450001, China
| | - Yong Wang
- Henan Engineering Technology Research Center of New Germplasm Creation and Utilization for Solanaceous Vegetable Crops, Zhumadian Academy of Agricultural Sciences, Fuqiang Road 51, Zhumadian 463000, China
| | - Guilan Zhang
- School of Agricultural Sciences, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan 450001, China
| | - Yunxing Wang
- Henan Youmei Agricultural Technology Co., Ltd, Zhoukou 466100, China
| | - Jingyong Huang
- School of Agricultural Sciences, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan 450001, China
| | - Youwei Feng
- School of Agricultural Sciences, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan 450001, China
| | - Yan Li
- School of Agricultural Sciences, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan 450001, China
| | - Jun Jiang
- Henan Engineering Technology Research Center of New Germplasm Creation and Utilization for Solanaceous Vegetable Crops, Zhumadian Academy of Agricultural Sciences, Fuqiang Road 51, Zhumadian 463000, China.
| | - Yanjie Zhang
- School of Agricultural Sciences, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan 450001, China.
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Zhou Q, Huang S, Zou L, Ren D, Wu X, Xu D. Application of hydroxypropyl methylcellulose to improve the wettability of chitosan coating and its preservation performance on tangerine fruits. Int J Biol Macromol 2024; 263:130539. [PMID: 38432263 DOI: 10.1016/j.ijbiomac.2024.130539] [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] [Received: 01/02/2024] [Revised: 02/20/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
Hydroxypropyl methylcellulose (HPMC) was employed as an intermediate layer to enhance interfacial interaction between chitosan (CS) coating and tangerine fruits, thereby improving the preservation effect. Owing to the low surface tension of tangerine fruit (26.04 mN/m), CS coating solutions showed poor wetting properties on fruit peels (contact angle > 100°). However, by applying a 1.0 % (w/v) HPMC coating on fruits, the contact angle of CS solutions with concentrations of 0.5 %, 1.0 %, and 1.5 % (w/v) decreased to 47.0°, 47.4°, and 48.5°, respectively, whereas the spreading coefficient increased to -16.0 mN/m, -17.6 mN/m and -19.8 mN/m, respectively. Subsequently, the effects of the coatings on fruit quality were investigated. The results demonstrated the promising performance of HPMC-CS two-layer coating in inhibiting fruit respiration, reducing decay rate, and maintaining nutrient content. Notably, HPMC-1.5%CS coating not only reduced the decay rate of tangerine fruit by 45 % and 31 %, in comparison to the uncoated group (CK) and pure CS coating respectively, but also maintained a high content of ascorbic acid. Therefore, this study confirmed that the use of amphiphilic polymers for improving the surface properties of fruits can effectively facilitate the wetting of hydrophilic coatings on fruits, and significantly improve the fresh-keeping performance of edible coatings.
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Affiliation(s)
- Qianyi Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shuangshuang Huang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lina Zou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Dan Ren
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, PR China
| | - Xiyu Wu
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, PR China
| | - Dan Xu
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, PR China; National Citrus Engineering Research Center, Chongqing 400712, PR China.
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Acosta-Ramírez CI, Lares-Carrillo ID, Ayón-Reyna LE, López-López ME, Vega-García MO, López-Velázquez JG, Gutiérrez-López GF, Osuna-Martínez U, García-Armenta E. A comprehensive study from the micro- to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum). Food Res Int 2024; 176:113822. [PMID: 38163722 DOI: 10.1016/j.foodres.2023.113822] [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] [Received: 08/28/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Tomato fruit is susceptible to chilling injury (CI) during its postharvest handling at low temperature. The symptoms caused by this physiological disorder have been commonly evaluated by visual inspection at a macro-observation scale on fruit surface; however, the structure at deeper scales is also affected by CI. This work aimed to propose a descriptive model of the CI development in tomato tissue under the micro-scale, micro-nano-scale and nano-scale approaches using fractal analysis. For that, quality and fractal parameters were determined. In this sense, light microscopy, Environmental Scanning Electron Microscopy (ESEM) and Atomic Force Microscopy (AFM) were applied to analyse micro-, micro-nano- and nano-scales, respectively. Results showed that the morphology of tomato tissue at the micro-scale level was properly described by the multifractal behaviour. Also, generalised fractal dimension (Dq=0) and texture fractal dimension (FD) of CI-damaged pericarp and cuticle were higher (1.659, 1.601 and 1.746, respectively) in comparison to non-chilled samples (1.606, 1.578 and 1.644, respectively); however, FD was unsuitable to detect morphological changes at the nano-scale. On the other hand, lacunarity represented an appropriate fractal parameter to detect CI symptoms at the nano-scale due to differences observed between damaged and regular ripe tissue (0.044 and 0.025, respectively). The proposed multi-scale approach could improve the understanding of CI as a complex disorder to the development of novel techniques to avoid this postharvest issue at different observation scales.
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Affiliation(s)
- C I Acosta-Ramírez
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico; Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Carpio y Plan de Ayala S/N, Ciudad de México 11340, Mexico
| | - I D Lares-Carrillo
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico
| | - L E Ayón-Reyna
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico
| | - M E López-López
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico
| | - M O Vega-García
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico
| | - J G López-Velázquez
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico
| | - G F Gutiérrez-López
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Carpio y Plan de Ayala S/N, Ciudad de México 11340, Mexico
| | - U Osuna-Martínez
- Laboratorio de Investigación en Farmacia, Farmacobiología y Toxicobiología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico
| | - E García-Armenta
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico; Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán, Sinaloa 80013, Mexico.
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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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Pellissery AJ, Vinayamohan PG, Xue J, Wang X, Viju LS, Joseph D, Luo Y, Donoghue AM, Venkitanarayanan K. Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.874219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Among the animal derived food products, contamination of poultry eggs, and egg shell surface is one of the major causes for foodborne salmonellosis in the United States. As a means of reducing the pathogen transfer to the internal egg contents, polysaccharide-based coatings containing antimicrobial phytochemicals could potentially serve as a biocontrol strategy for shelled egg products. The current study investigated the efficacy of four GRAS (Generally Recognized as Safe)-status plant-derived compounds, namely, caproic acid (CAO), caprylic acid (CAY), linalool (LIN) and cuminaldehyde (CUM), as pectin-based coating treatments, individually or in combination, for reducing Salmonella Heidelberg (SH) on shell eggs. A three-strain mixture of SH (~8.0 log CFU in 50 μL inoculum) was spot-inoculated on surface sterilized white-shelled eggs. Eggs were evenly coated with either pectin-based treatments of CAO (1%), CAY (1%), LIN (1%) and CUM (1%), individually, or a combination of 4 phytochemicals (COMB- each phytochemical at 0.5% v/v level of inclusion). The treated eggs were stored at 4°C and SH counts were enumerated on days 0, 1, 3, 5, 7, 14, and 21 of storage. The study was replicated thrice, 3 eggs/treatment/day time point, and the data were analyzed using two-way ANOVA with significance tested at p < 0.05. On day 0, pectin-coated control eggs had ~7.6 log CFU of SH/egg. At the end of refrigerated storage (day 21), pectin-based coating of CAO and CAY at 1% level reduced SH by 2.0–2.5 log CFU/egg (P < 0.05) when compared to controls. In addition, the CUM and LIN based coatings produced 3.0 log and 3.9 log reduction, respectively, in SH counts on eggs by day 21 of storage. Among the treatments with phytochemical combinations, COMB1 [pectin (2%) + Caprylic acid, caproic acid and cuminaldehyde (each at 0.5% level)] was found to be most effective, reducing SH counts to 2.5–3.3 log CFU/egg from day 0 through day 14, and by the end of storage period (day 21), a 3.5 log CFU reduction/egg (p < 0.05) compared to untreated controls. Morphological studies of treated eggs using atomic force microscopy (AFM) have shown that the roughness of eggs can be influenced by a combination of various compounds. Results indicate the potential efficacy of the aforesaid phytochemicals in reducing SH on shell eggs; however, further studies investigating their industrial feasibility and effects on sensory attributes of eggs are warranted.
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