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Park H, Eo HJ, Kim CW, Stewart JE, Lee U, Lee J. Physiological disorders in cold-stored 'Autumn Sense' hardy kiwifruit depend on the storage temperature and the modulation of targeted metabolites. Food Chem 2024; 460:140730. [PMID: 39106810 DOI: 10.1016/j.foodchem.2024.140730] [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: 04/23/2024] [Revised: 07/03/2024] [Accepted: 07/30/2024] [Indexed: 08/09/2024]
Abstract
This study aimed to elucidate the effects of storage temperature on various fruit quality attributes, physiological disorders, and associated metabolites in the 0.5, 3, or 10 °C stored hardy kiwifruit. Peel pitting, which was highest in the 0.5 °C stored fruit, was identified as a chilling injury symptom of hardy kiwifruit. Proline and branched-chain amino acid contents showed higher values at 0.5 °C stored fruit as chilling responses. On the other hand, fruit shriveling and decay were highest in the 10 °C after 5 weeks of storage. The 10 °C storage induced fruit ripening during 3 weeks, but fruit shriveling and decay were severe after 5 weeks of storage. Therefore, storing the 'Autumn Sense' hardy kiwifruit at proper temperatures would be more beneficial, as it alters targeted metabolites and helps reduce the incidence of physiological disorders during cold storage.
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Affiliation(s)
- Hyowon Park
- Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
| | - Hyun Ji Eo
- Special Forest Resources Division, National Institute of Forest Science, Suwon 16631, Republic of Korea.
| | - Chul-Woo Kim
- Special Forest Resources Division, National Institute of Forest Science, Suwon 16631, Republic of Korea.
| | - Jane E Stewart
- Department of Agricultural Biology, Colorado State University, Fort Collins, CO 80523, USA.
| | - Uk Lee
- Special Forest Resources Division, National Institute of Forest Science, Suwon 16631, Republic of Korea.
| | - Jinwook Lee
- Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
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Li C, Xu J, Liu Y, Lu X, Li S, Cui J, Qi J, Yu W. Involvement of energy and cell wall metabolisms in chilling tolerance improved by hydrogen sulfide in cold-stored tomato fruits. PLANT CELL REPORTS 2024; 43:180. [PMID: 38914787 DOI: 10.1007/s00299-024-03263-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 06/10/2024] [Indexed: 06/26/2024]
Abstract
KEY MESSAGE Hydrogen sulfide improved cold resistance of tomato fruits by regulating energy metabolism and delaying cell wall degradation, thereby alleviating the damage of cold storage on fruits. Postharvest cold storage in tomato fruits extended shelf life but caused the appearance of chilling injury (CI), appeared by softness and spots on the surface of the fruits. These changes were linked closely with energy and cell wall metabolisms. Hydrogen sulfide (H2S), as the gaseous fresh-keeping regulator, was used in the present study to investigate the effects of H2S on energy and cell wall metabolisms in tomato fruits during cold storage. Fruits after harvest were fumigated with different concentrations (0, 0.5, 1, 1.5 mM) of sodium hydrosulfide (NaHS) solution as H2S honor for 24 h and stored at 4 °C for 25 days. The results showed that 1 and 1.5 mM NaHS solution fumigation promoted the accumulation of endogenous H2S, followed by the increase in L-cysteine desulfurase (LCD) and D-cysteine desulfurase (DCD) activities in fruits during cold storage. It was also found that 1 and 1.5 mM NaHS treatments improved H+-ATPase, Ca2+-ATPase, cytochrome C oxidase (CCO), and succinic dehydrogenase (SDH) activities. Moreover, the contents of cellulose and hemicellulose were increased by 1 and 1.5 mM NaHS, following down-regulated activities of cellulase (CL), pectin lyase (PL), α-mannosidase (α-man) and β-Galactosidase (β-Gal) and down-regulated expression of PL1, PL8, MAN4 and MAN7 genes. Thus, H2S alleviates CI led by cold storage in tomato fruits via regulating energy and cell wall metabolisms.
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Affiliation(s)
- Changxia Li
- College of Agriculture, Guangxi University, Nanning, 530004, China.
| | - Junrong Xu
- College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Yunzhi Liu
- College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Xuefang Lu
- College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Shaoxia Li
- College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Jing Cui
- College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Jin Qi
- College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Wenjin Yu
- College of Agriculture, Guangxi University, Nanning, 530004, China.
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Muñoz-Vargas MA, González-Gordo S, Aroca A, Romero LC, Gotor C, Palma JM, Corpas FJ. Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H 2S. Antioxidants (Basel) 2024; 13:719. [PMID: 38929158 PMCID: PMC11200738 DOI: 10.3390/antiox13060719] [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: 05/21/2024] [Revised: 06/06/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Protein persulfidation is a thiol-based oxidative posttranslational modification (oxiPTM) that involves the modification of susceptible cysteine thiol groups present in peptides and proteins through hydrogen sulfide (H2S), thus affecting their function. Using sweet pepper (Capsicum annuum L.) fruits as a model material at different stages of ripening (immature green and ripe red), endogenous persulfidated proteins (persulfidome) were labeled using the dimedone switch method and identified using liquid chromatography and mass spectrometry analysis (LC-MS/MS). A total of 891 persulfidated proteins were found in pepper fruits, either immature green or ripe red. Among these, 370 proteins were exclusively present in green pepper, 237 proteins were exclusively present in red pepper, and 284 proteins were shared between both stages of ripening. A comparative analysis of the pepper persulfidome with that described in Arabidopsis leaves allowed the identification of 25% of common proteins. Among these proteins, glutathione reductase (GR) and leucine aminopeptidase (LAP) were selected to evaluate the effect of persulfidation using an in vitro approach. GR activity was unaffected, whereas LAP activity increased by 3-fold after persulfidation. Furthermore, this effect was reverted through treatment with dithiothreitol (DTT). To our knowledge, this is the first persulfidome described in fruits, which opens new avenues to study H2S metabolism. Additionally, the results obtained lead us to hypothesize that LAP could be involved in glutathione (GSH) recycling in pepper fruits.
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Affiliation(s)
- María A. Muñoz-Vargas
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain; (M.A.M.-V.); (S.G.-G.); (J.M.P.)
| | - Salvador González-Gordo
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain; (M.A.M.-V.); (S.G.-G.); (J.M.P.)
| | - Angeles Aroca
- Instituto de Bioquímica Vegetal y Fotosíntesis, Consejo Superior de Investigaciones Científicas and Universidad de Sevilla, Avenida Américo Vespucio 49, 41092 Sevilla, Spain; (A.A.); (L.C.R.); (C.G.)
| | - Luis C. Romero
- Instituto de Bioquímica Vegetal y Fotosíntesis, Consejo Superior de Investigaciones Científicas and Universidad de Sevilla, Avenida Américo Vespucio 49, 41092 Sevilla, Spain; (A.A.); (L.C.R.); (C.G.)
| | - Cecilia Gotor
- Instituto de Bioquímica Vegetal y Fotosíntesis, Consejo Superior de Investigaciones Científicas and Universidad de Sevilla, Avenida Américo Vespucio 49, 41092 Sevilla, Spain; (A.A.); (L.C.R.); (C.G.)
| | - José M. Palma
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain; (M.A.M.-V.); (S.G.-G.); (J.M.P.)
| | - Francisco J. Corpas
- Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain; (M.A.M.-V.); (S.G.-G.); (J.M.P.)
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Kaur N, Somasundram C, Razali Z, Mourad AHI, Hamed F, Ahmed ZFR. Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation. Polymers (Basel) 2024; 16:242. [PMID: 38257041 PMCID: PMC10821446 DOI: 10.3390/polym16020242] [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: 12/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5% w/v), AV (100%), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5%, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life.
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Affiliation(s)
- Navjot Kaur
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Chandran Somasundram
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Abdel-Hamid I. Mourad
- Department of Mechanical and Aerospace Engineering, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Zienab F. R. Ahmed
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
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Lagarda-Clark EA, Goulet C, Duarte-Sierra A. Biochemical dynamics during postharvest: Highlighting the interplay of stress during storage and maturation of fresh produce. Biomol Concepts 2024; 15:bmc-2022-0048. [PMID: 38587059 DOI: 10.1515/bmc-2022-0048] [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: 11/25/2023] [Accepted: 03/18/2024] [Indexed: 04/09/2024] Open
Abstract
The lifecycle of fresh produce involves a sequence of biochemical events during their ontology, and these events are particularly significant for climacteric fruits. A high demand during ripening is observed in these plant products, which is reflected in a high rate of respiration and ethylene production. Increased respiratory demand triggers the activation of secondary pathways such as alternate oxidase, which do not experience critical increases in energy consumption in non-climacteric fruit. In addition, biochemical events produced by external factors lead to compensatory responses in fresh produce to counteract the oxidative stress caused by the former. The dynamics of these responses are accompanied by signaling, where reactive oxygen species play a pivotal role in fresh product cell perception. This review aims to describe the protection mechanisms of fresh produce against environmental challenges and how controlled doses of abiotic stressors can be used to improve quality and prolong their shelf-life through the interaction of stress and defense mechanisms.
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Affiliation(s)
- Ernesto Alonso Lagarda-Clark
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Institute on Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 8 0A6, Canada
| | - Charles Goulet
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada
| | - Arturo Duarte-Sierra
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Institute on Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 8 0A6, Canada
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Khaliq G, Ali S, Ejaz S, Abdi G, Faqir Y, Ma J, Siddiqui MW, Ali A. γ-Aminobutyric acid is involved in overlapping pathways against chilling injury by modulating glutamate decarboxylase and defense responses in papaya fruit. FRONTIERS IN PLANT SCIENCE 2023; 14:1233477. [PMID: 38034576 PMCID: PMC10687426 DOI: 10.3389/fpls.2023.1233477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 08/28/2023] [Indexed: 12/02/2023]
Abstract
The effect of γ-aminobutyric acid (GABA) treatment at two concentrations (1 mM or 5 mM) on papaya fruit stored at 4°C and 80%-90% relative humidity for 5 weeks was investigated. The application of GABA at 5 mM apparently inhibited chilling injury, internal browning, electrolyte leakage, malondialdehyde (MDA), hydrogen peroxide (H2O2), polyphenol oxidase (PPO), phospholipase D (PLD), and lipoxygenase (LOX) activities of papaya fruit. Fruit treated with 5 mM GABA enhanced the activities of ascorbate peroxidase (APX), catalase (CAT), glutathione reductase (GR), superoxide dismutase (SOD), glutamate decarboxylase (GAD), and phenylalanine ammonia-lyase (PAL). In addition, GABA treatment significantly displayed higher levels of proline, endogenous GABA accumulation, phenolic contents, and total antioxidant activity than the nontreated papaya. The results suggested that GABA treatment may be a useful approach to improving the chilling tolerance of papaya fruit by reducing oxidative stress and enhancing the defense system.
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Affiliation(s)
- Ghulam Khaliq
- Department of Horticulture, Faculty of Agriculture, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
| | - Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Shaghef Ejaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
| | - Yahya Faqir
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Southwest University of Science and Technology, Mianyang, China
| | - Jiahua Ma
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Southwest University of Science and Technology, Mianyang, China
| | - Mohammed Wasim Siddiqui
- Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
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