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Chen L, Dong G, Song H, Xin J, Su Y, Cheng W, Yang M, Sun H. Unveiling the molecular dynamics of low temperature preservation in postharvest lotus seeds: a transcriptomic perspective. BMC PLANT BIOLOGY 2024; 24:755. [PMID: 39107750 PMCID: PMC11304646 DOI: 10.1186/s12870-024-05468-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2024] [Accepted: 07/29/2024] [Indexed: 08/10/2024]
Abstract
BACKGROUND Postharvest quality deterioration poses a significant challenge to the commercial value of fresh lotus seeds. Low temperature storage is widely employed as the primary method for preserving postharvest lotus seeds during storage and transportation. RESULTS This approach effectively extends the storage life of lotus seeds, resulting in distinct physiological changes compared to room temperature storage, including a notable reduction in starch, protein, H2O2, and MDA content. Here, we conducted RNA-sequencing to generate global transcriptome profiles of postharvest lotus seeds stored under room or low temperature conditions. Principal component analysis (PCA) revealed that gene expression in postharvest lotus seeds demonstrated less variability during low temperature storage in comparison to room temperature storage. A total of 14,547 differentially expressed genes (DEGs) associated with various biological processes such as starch and sucrose metabolism, energy metabolism, and plant hormone signaling response were identified. Notably, the expression levels of DEGs involved in ABA signaling were significantly suppressed in contrast to room temperature storage. Additionally, nine weighted gene co-expression network analysis (WGCNA)-based gene molecular modules were identified, providing insights into the co-expression relationship of genes during postharvest storage. CONCLUSION Our findings illuminate transcriptional differences in postharvest lotus seeds between room and low temperature storage, offering crucial insights into the molecular mechanisms of low temperature preservation in lotus seeds.
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Affiliation(s)
- Lin Chen
- College of Life Sciences, Anhui Normal University, Wuhu, 241000, China
| | | | - Heyun Song
- Aquatic Plant Research Center, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Jia Xin
- Aquatic Plant Research Center, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Yanyan Su
- Amway (China) Botanical R&D Centre, Wuxi, 214145, China
| | - Wei Cheng
- College of Life Sciences, Anhui Normal University, Wuhu, 241000, China
| | - Mei Yang
- Aquatic Plant Research Center, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China.
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China.
| | - Heng Sun
- Aquatic Plant Research Center, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China.
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China.
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Martins T, Barros AN, Rosa E, Antunes L. Enhancing Health Benefits through Chlorophylls and Chlorophyll-Rich Agro-Food: A Comprehensive Review. Molecules 2023; 28:5344. [PMID: 37513218 PMCID: PMC10384064 DOI: 10.3390/molecules28145344] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/23/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Chlorophylls play a crucial role in photosynthesis and are abundantly found in green fruits and vegetables that form an integral part of our diet. Although limited, existing studies suggest that these photosynthetic pigments and their derivatives possess therapeutic properties. These bioactive molecules exhibit a wide range of beneficial effects, including antioxidant, antimutagenic, antigenotoxic, anti-cancer, and anti-obesogenic activities. However, it is unfortunate that leafy materials and fruit peels often go to waste in the food supply chain, contributing to the prevailing issue of food waste in modern societies. Nevertheless, these overlooked materials contain valuable bioactive compounds, including chlorophylls, which offer significant health benefits. Consequently, exploring the potential of these discarded resources, such as utilizing them as functional food ingredients, aligns with the principles of a circular economy and presents exciting opportunities for exploitation.
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Affiliation(s)
- Tânia Martins
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
| | - Ana Novo Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
| | - Luís Antunes
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB), 5000-801 Vila Real, Portugal
- Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal
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Alonso-Salinas R, López-Miranda S, González-Báidez A, Pérez-López AJ, Noguera-Artiaga L, Núñez-Delicado E, Carbonell-Barrachina Á, Acosta-Motos JR. Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes. Foods 2023; 12:2418. [PMID: 37372629 DOI: 10.3390/foods12122418] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/14/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
This study introduces an effective solution to enhance the postharvest preservation of broccoli, a vegetable highly sensitive to ethylene, a hormone produced by climacteric fruits such as tomatoes. The proposed method involves a triple combination of ethylene elimination techniques: potassium permanganate (KMnO4) filters combined with ultraviolet radiation (UV-C) and titanium oxide (TiO2), along with a continuous airflow to facilitate contact between ethylene and these oxidizing agents. The effectiveness of this approach was evaluated using various analytical techniques, including measurements of weight, soluble solids content, total acidity, maturity index, color, chlorophyll, total phenolic compounds, and sensory analysis conducted by experts. The results demonstrated a significant improvement in the physicochemical quality of postharvest broccoli when treated with the complete system. Notably, broccoli subjected to this innovative method exhibited enhanced organoleptic quality, with heightened flavors and aromas associated with fresh green produce. The implementation of this novel technique holds great potential for the food industry as it reduces postharvest losses, extends the shelf life of broccoli, and ultimately enhances product quality while minimizing waste. The successful development and implementation of this new technique can significantly improve the sustainability of the food industry while ensuring the provision of high-quality food to consumers.
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Affiliation(s)
- Ramiro Alonso-Salinas
- Plant Biotechnology for Food and Agriculture Group (BioVegA2), Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
- Plant Biotechnology, Agriculture and Climate Resilience Group, UCAM-CEBAS-CSIC, Associated Unit to CSIC by CEBAS-CSIC, DP, 30100 Murcia, Spain
| | - Santiago López-Miranda
- Plant Biotechnology for Food and Agriculture Group (BioVegA2), Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
- Plant Biotechnology, Agriculture and Climate Resilience Group, UCAM-CEBAS-CSIC, Associated Unit to CSIC by CEBAS-CSIC, DP, 30100 Murcia, Spain
| | - Ana González-Báidez
- Plant Biotechnology for Food and Agriculture Group (BioVegA2), Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
- Plant Biotechnology, Agriculture and Climate Resilience Group, UCAM-CEBAS-CSIC, Associated Unit to CSIC by CEBAS-CSIC, DP, 30100 Murcia, Spain
| | - Antonio José Pérez-López
- Plant Biotechnology for Food and Agriculture Group (BioVegA2), Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
- Plant Biotechnology, Agriculture and Climate Resilience Group, UCAM-CEBAS-CSIC, Associated Unit to CSIC by CEBAS-CSIC, DP, 30100 Murcia, Spain
| | - Luis Noguera-Artiaga
- Research Group "Food Quality and Safety", Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Group (REM), UCAM Universidad Católica de Murcia, Avenida de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
| | - Ángel Carbonell-Barrachina
- Research Group "Food Quality and Safety", Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain
| | - José Ramón Acosta-Motos
- Plant Biotechnology for Food and Agriculture Group (BioVegA2), Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
- Plant Biotechnology, Agriculture and Climate Resilience Group, UCAM-CEBAS-CSIC, Associated Unit to CSIC by CEBAS-CSIC, DP, 30100 Murcia, Spain
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Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability. Foods 2023; 12:foods12040740. [PMID: 36832814 PMCID: PMC9955407 DOI: 10.3390/foods12040740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023] Open
Abstract
Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored. The data showed that diacetyl treatment with 10 μL L-1 inhibited the browning of fresh-cut stem lettuce and extended the shelf life by over 8 d at 4 °C compared with the control. Diacetyl treatment repressed gene expression and decreased the activities of PAL (phenylalanine ammonia-lyase), C4H (cinnamate-4-hydroxylase) and 4CL (4-coumarate-CoA ligase), which thus reduced the accumulation of individual and total phenolic compounds. Moreover, diacetyl enhanced the antioxidant ability and reduced ROS accumulation, improving the anti-browning ability and indirectly suppressing the biosynthesis of phenolic compounds. These results indicated that diacetyl treatment repressed the browning of fresh-cut stem lettuce by regulating the phenylpropanoid metabolism pathway and antioxidant ability. This study is the first to report that diacetyl has an effective anti-browning role for fresh-cut stem lettuce.
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