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Gan Z, Zhang Y, Jin Z, Wang Y, Li J, Yang C, Cao Q, Chen J, Rong Z, Lu X, Guo S. Gum arabic coating alleviates chilling injury of cold-stored peach by regulating reactive oxygen species, phenolic, and sugar metabolism. Food Chem 2024; 455:139899. [PMID: 38823138 DOI: 10.1016/j.foodchem.2024.139899] [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: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
In this study, gum arabic (GA) coating was employed to mitigate chilling injury in peach fruit, and it was observed that 10% GA coating exhibited the most favorable effect. GA coating significantly inhibited the decline of AsA content and enhanced antioxidant enzyme activity in peach fruit, thereby enhancing reactive oxygen species (ROS) scavenging rate while reducing its accumulation. Simultaneously, GA coating inhibited the activity of oxidative degradation enzymes for phenolics and enhanced synthase activity, thus maintaining higher levels of total phenolics and flavonoids in fruits. Additionally, compared to the control fruit, GA-coated fruits demonstrated higher concentrations of sucrose and sorbitol, accompanied more robust activity of sucrose synthase and sucrose phosphate synthase, as well as reduced activity of acid invertase and neutral invertase. Our study demonstrates that GA coating can effectively enhance the cold resistance of peach fruit by regulating ROS, phenolics, and sugar metabolism, maintaining high levels of phenolics and sucrose while enhancing antioxidant activity.
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Affiliation(s)
- Zengyu Gan
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yupei Zhang
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ziteng Jin
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yongjie Wang
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiali Li
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Caining Yang
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qing Cao
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jinyin Chen
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhenbang Rong
- School of Electronics and Information Engineering, Wuyi University, Jiangmen 529020, China
| | - Xuming Lu
- School of Electronics and Information Engineering, Wuyi University, Jiangmen 529020, China.
| | - Suqin Guo
- School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.
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Lin M, Gao Z, Wang X, Huo H, Mao J, Gong X, Chen L, Ma S, Cao Y. Eco-friendly managements and molecular mechanisms for improving postharvest quality and extending shelf life of kiwifruit: A review. Int J Biol Macromol 2024; 257:128450. [PMID: 38035965 DOI: 10.1016/j.ijbiomac.2023.128450] [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: 08/17/2023] [Revised: 11/04/2023] [Accepted: 11/20/2023] [Indexed: 12/02/2023]
Abstract
Kiwifruit (Actinidia spp.) is a commercially important horticultural fruit crop worldwide. Kiwifruit contains numerous minerals, vitamins, and dietary phytochemicals, that not only responsible for the flavor but can also serve as adjuncts in the treatment of diabetes, digestive disorders, cardiovascular system, cancer and heart disease. However, fruit quality and shelf life affect consumer's acceptance and production chain. Understanding the methods of fruit storage preservation, as well as their biochemical, physiological, and molecular basis is essential. In recent years, eco-friendly (comprehensive and environmentally friendly) treatments such as hot water, ozone, chitosan, quercetin, and antifungal additive from biocontrol bacteria or yeast have been applied to improve postharvest fruit quality with longer shelf life. This review provides a comprehensive overview of the latest advancements in control measures, applications, and mechanisms related to water loss, chilling injury, and pathogen diseases in postharvest kiwifruit. Further studies should utilize genome editing techniques to enhance postharvest fruit quality and disease resistance through site-directed bio-manipulation of the kiwifruit genome.
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Affiliation(s)
- Mengfei Lin
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China
| | - Zhu Gao
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China; Jinggangshan Institute of Biotechnology, Jiangxi Academy of Sciences, Ji'an, Jiangxi, China
| | - Xiaoling Wang
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China.
| | - Heqiang Huo
- Mid-Florida Research & Education Center, IFAS, University of Florida, Apopka, FL 32703, USA
| | - Jipeng Mao
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China
| | - Xuchen Gong
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China
| | - Lu Chen
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China; Jinggangshan Institute of Biotechnology, Jiangxi Academy of Sciences, Ji'an, Jiangxi, China
| | - Shiying Ma
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, Jiangxi, China; Jiangxi Kiwifruit Engineering Research Center, Nanchang, Jiangxi, China
| | - Yunpeng Cao
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, China
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Carrión-Antolí A, Badiche-El Hilali F, Lorente-Mento JM, Díaz-Mula HM, Serrano M, Valero D. Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence. Int J Mol Sci 2023; 25:260. [PMID: 38203428 PMCID: PMC10779314 DOI: 10.3390/ijms25010260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
γ-Aminobutyric acid (GABA) plays important roles in plant development, including the maintenance of fruit quality when applied as postharvest treatment. However, little information is available about the effects of preharvest GABA treatments. Thus, GABA (10, 50 and 100 mM) was applied as foliar spray at key points of fruit development in three sweet cherry cultivars and over two years. The results show that quality parameters, such as total soluble solid content, titratable acidity and firmness were higher in the fruit from GABA-treated trees than in the controls, either at harvest or during four weeks of cold storage. In addition, the total phenolic and total and individual anthocyanin concentrations were also enhanced by GABA treatments and the fruit color was improved. The activities of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase were also enhanced by the GABA treatments. The most effective concentration was 50 mM, which led to extending the storage period of sweet cherries with high quality traits to up to four weeks, while for the controls this was two weeks. Thus, GABA treatment had a clear effect on delaying the postharvest ripening and senescence processes in sweet cherries, with an additional effect on enhancing the content of bioactive compounds, such as phenolics and anthocyanins, with antioxidant properties and health benefits.
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Affiliation(s)
- Alberto Carrión-Antolí
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
| | - Fátima Badiche-El Hilali
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
| | - José M. Lorente-Mento
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - Huertas M. Díaz-Mula
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - María Serrano
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - Daniel Valero
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
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