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Wang H, Li L, Ma L, Fernie AR, Fu A, Bai C, Sang Z, Guo S, Zhang F, Wang Q, Zheng Y, Zuo J. Revealing the specific regulations of nitric oxide on the postharvest ripening and senescence of bitter melon fruit. ABIOTECH 2024; 5:29-45. [PMID: 38576434 PMCID: PMC10987440 DOI: 10.1007/s42994-023-00110-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Accepted: 06/27/2023] [Indexed: 04/06/2024]
Abstract
Bitter melon fruit is susceptible to yellowing, softening, and rotting under room-temperature storage conditions, resulting in reduced commercial value. Nitric oxide (NO) is an important signaling molecule and plays a crucial role in regulating the fruit postharvest quality. In this study, we investigated the effects of NO treatment on changes in sensory and firmness of bitter melon fruit during postharvest storage. Moreover, transcriptomic, metabolomic, and proteomic analyses were performed to elucidate the regulatory mechanisms through which NO treatment delays the ripening and senescence of bitter melon fruit. Our results show that differentially expressed genes (DEGs) were involved in fruit texture (CSLE, β-Gal, and PME), plant hormone signal transduction (ACS, JAR4, and AUX28), and fruit flavor and aroma (SUS2, LOX, and GDH2). In addition, proteins differentially abundant were associated with fruit texture (PLY, PME, and PGA) and plant hormone signal transduction (PBL15, JAR1, and PYL9). Moreover, NO significantly increased the abundance of key enzymes involved in the phenylpropanoid biosynthetic pathway, thus enhancing the disease resistance and alleviating softening of bitter melon fruit. Finally, differential metabolites mainly included phenolic acids, terpenoids, and flavonoids. These results provide a theoretical basis for further studies on the physiological changes associated with postharvest ripening and senescence of bitter melon fruit. Supplementary Information The online version contains supplementary material available at 10.1007/s42994-023-00110-y.
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Affiliation(s)
- Hongwei Wang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, 300392 China
| | - Ling Li
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, 300392 China
| | - Lili Ma
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Alisdair R. Fernie
- Max Planck Institute of Molecular Plant Physiology, 14476 Potsdam Golm, Germany
| | - Anzhen Fu
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Chunmei Bai
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Zhaoze Sang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Susu Guo
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Fan Zhang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Qing Wang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Yanyan Zheng
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
| | - Jinhua Zuo
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097 China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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2
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Margherita M, Gianmarco A, Anna M, Roberto F, Serena F, Milena P, Isabella T, Fabio M, Andrea B. Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape. Heliyon 2024; 10:e26067. [PMID: 38370263 PMCID: PMC10869903 DOI: 10.1016/j.heliyon.2024.e26067] [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: 10/13/2023] [Revised: 01/13/2024] [Accepted: 02/07/2024] [Indexed: 02/20/2024] Open
Abstract
Red wine grapes are qualitatively evaluated for their content in polyphenols and anthocyanins. Due to certain conditions (weather, latitude, temperature), the concentration of these compounds may be not at the right level for reaching a high-quality wine, thus postharvest technologies can be operated as a remediation strategy. Ethanol is a secondary volatile metabolite and its application has been demonstrated to delay fruit ripening, to reduce decay, and to increase secondary metabolites. The present study investigates the effects of ethanol post-harvest application on wine grapes' metabolism and composition. Red wine grapes (Vitis Vinifera L. cv Aglianico) were exposed to different ethanol doses (0.25, 0.5, or 1 mL L-1) for 12, 24, or 36 h. Ethanol increased sugar concentration, malic acid, free amino nitrogen, polyphenols, and anthocyanins. Particularly, anthocyanins reached an average value of 1820 mg/L in treated samples versus the 1200 mg/L of control grapes already after 12 h whatever the concentration was. Moreover, the highest concentration of ethanol modified berry metabolism shifting from aerobic to anaerobic one. Obtained results suggest that 12 h of ethanol postharvest treatment could be an interesting solution to improve anthocyanins in wine grapes, especially when the quality is not as good as expected.
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Affiliation(s)
- Modesti Margherita
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Alfieri Gianmarco
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Magri Anna
- CREA - Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Caserta, Italy
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Caserta, Italy
| | - Forniti Roberto
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Ferri Serena
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Petriccione Milena
- CREA - Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Caserta, Italy
| | - Taglieri Isabella
- Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Mencarelli Fabio
- Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Bellincontro Andrea
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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Song Z, Lai X, Chen H, Wang L, Yao Y, Chen W, Zhu X, Li X. MaC2H2-like regulates chilling stress response of ‘Fenjiao’ banana by modulating flavonoid synthesis and fatty acid desaturation. Food Chem 2023; 419:136089. [PMID: 37023674 DOI: 10.1016/j.foodchem.2023.136089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 03/01/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
Chilling injury (CI) is a major problem that affects fruit quality and ripening. Herein, chilling stress severely inhibited the expression of transcription factor MaC2H2-like. MaC2H2-like activates the expression of genes associated with flavonoid synthesis (MaC4H-like1, Ma4CL-like1, MaFLS, and MaFLS3) and fatty acid desaturation (MaFAD6-2 and MaFAD6-3), the leading indicators of chilling tolerance. MaC2H2-like interacts with MaEBF1 and boosts the transcriptional activity of MaFAD6-2, MaFAD6-3, Ma4CL-like1, and MaFLS. The overexpression of MaC2H2-like reduced fruit CI, induced the expression of these genes and increased the content of flavonoid and unsaturated fatty acid. Meanwhile, the silencing of MaC2H2-like increased fruit CI and downregulated the expression of those genes and reduced the content of flavonoid and unsaturated fatty acid. These results indicate that MaC2H2-like function as new player in modulating fruit CI by regulating flavonoid synthesis and fatty acid desaturation. MaC2H2-like could be a useful candidate gene for improving cold tolerance in 'Fenjiao' banana.
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4
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Sati H, Khandelwal A, Pareek S. Effect of exogenous melatonin in fruit postharvest, crosstalk with hormones, and defense mechanism for oxidative stress management. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Affiliation(s)
- Hansika Sati
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonipat India
| | - Aparna Khandelwal
- Department of Biochemistry Pandit Bhagwat Dayal Sharma Post Graduate Institute of Medical Sciences Rohtak Haryana India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonipat India
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5
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Li M, Zhou J, Du J, Li X, Sun Y, Wang Z, Lin Y, Zhang Y, Wang Y, He W, Wang X, Chen Q, Zhang Y, Luo Y, Tang H. Comparative Physiological and Transcriptomic Analyses of Improved Heat Stress Tolerance in Celery (Apium Graveolens L.) Caused by Exogenous Melatonin. Int J Mol Sci 2022; 23:ijms231911382. [PMID: 36232683 PMCID: PMC9569527 DOI: 10.3390/ijms231911382] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 12/03/2022] Open
Abstract
Melatonin (MT) is crucial in plant growth, development, and response to stress. Celery is a vegetable that grows in a cool climate, and a hot climate can deteriorate its growth, yield, and quality. This study investigates the effect of exogenous melatonin on celery physiology. Transcriptional levels were analyzed by spraying celery with exogenous MT before exposing it to high temperatures. The regulatory mechanism of exogenous MT-mediated heat tolerance was examined. The results show that the exogenous MT reduced the thermal damage state of celery seedlings, as well as the malondialdehyde (MDA) content and relative conductivity (REC), increasing the oxidase activity, the osmotic regulatory substances, and chlorophyll, enhancing the leaf transpiration and the light energy utilization efficiency. We examined the mechanism of exogenous MT in mitigating high-temperature damage using the transcriptome sequencing method. A total of 134 genes were expressed differently at high temperature in the celery treated with MT compared with the untreated celery. Functional annotation analysis revealed that the differentially expressed genes were abundant in the “pyruvate metabolism” pathway and the “peroxidase activity” pathway. According to the pathway-based gene expression analysis, exogenous MT can inhibit the upregulation of pyruvate synthesis genes and the downregulation of pyruvate consumption genes, preventing the accumulated pyruvate from rapidly upregulating the expression of peroxidase genes, and thereby enhancing peroxidase activity. RT-qPCR verification showed a rising encoding peroxidase gene expression under MT treatment. The gene expression pattern involved in pyruvate anabolism and metabolism agreed with the abundant transcriptome expression, validating the physiological index results. These results indicate that the application of exogenous MT to celery significantly enhances the ability of plant to remove reactive oxygen species (ROS) in response to heat stress, thereby improving the ability of plant to resist heat stress. The results of this study provide a theoretical basis for the use of MT to alleviate the damage caused by heat stress in plant growth and development.
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Affiliation(s)
- Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jin Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jiageng Du
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaoyan Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yue Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhuo Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence:
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6
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Wang J, Zhao Y, Ma Z, Zheng Y, Jin P. Hydrogen Sulfide Treatment Alleviates Chilling Injury in Cucumber Fruit by Regulating Antioxidant Capacity, Energy Metabolism and Proline Metabolism. Foods 2022; 11:foods11182749. [PMID: 36140876 PMCID: PMC9498251 DOI: 10.3390/foods11182749] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
Although low-temperature storage could maintain the quality of fruits and vegetables, it may also result in chilling injury (CI) in cold-sensitive produce, such as cucumbers. This can seriously affect their quality.” The antioxidant capacity, energy metabolism and proline metabolism of cucumbers treated with hydrogen sulfide (H2S) were studied in this assay. The outcomes displayed that H2S treatment effectively reduced CI and delayed the increase in electrolyte leakage (EL) and malondialdehyde (MDA) content. In addition, the H2S-treated cucumber fruit exhibited higher L* and hue angle values, as well as nutrients such as ascorbic acid (AsA). The H2S-treated fruit showed lower levels of reactive oxygen species (ROS) and higher antioxidant enzyme activities. Meanwhile, H2S treatment also increased the activities of the essential enzymes involved in energy metabolism, including cytochrome C oxidase (CCO), succinate dehydrogenase (SDH), H+-ATPase and Ca2+-ATPase, which improved the energy supply. H2S induced higher ornithine δ-aminotransferase (OAT) and Δ-1-pyrroline-5-carboxylate synthetase (P5CS) activities, and reduced proline dehydrogenase (PDH) activity, promoting the accumulation of proline. These results indicated that H2S could alleviate CI in the cucumber fruit by modulating antioxidant capacity, energy metabolism and proline metabolism, thereby extending the shelf life of postharvest cucumbers.
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Affiliation(s)
| | | | | | | | - Peng Jin
- Correspondence: ; Tel.: +86-25-84395315; Fax: +86-25-84395618
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7
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Liu Z, Jiang F, Mo Y, Liao H, Chen P, Zhang H. Effects of Ethanol Treatment on Storage Quality and Antioxidant System of Postharvest Papaya. FRONTIERS IN PLANT SCIENCE 2022; 13:856499. [PMID: 35774809 PMCID: PMC9238507 DOI: 10.3389/fpls.2022.856499] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 05/16/2022] [Indexed: 06/15/2023]
Abstract
Papaya is the fourth most favored tropical fruit in the global market; it has rich nutrition and can be used for medicine and food processing. However, it will soften and mature in a short time after harvest, resulting in a lot of economic losses. In this study, papaya fruits were soaked in 0, 12.5, 25, 50, and 100 ml/L ethanol solutions for 2 h and stored at 25°C for 14 days, by which we explored the effects of ethanol treatment in papaya after harvest. At an optimal concentration of ethanol treatment, color changing of the papaya fruits was delayed for 6 days, and decay incidence and average firmness of the fruits were shown as 20% and 27.7 N, respectively. Moreover, the effect of ethanol treatment on antioxidant systems in the papaya fruits was explored. It was observed that ethanol treatment contributed to diminish the development of malondialdehyde (MDA), ethylene, and superoxide anions. Furthermore, the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) were promoted than those of control group, while the activities of peroxidase (POD), phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO) were brought down. In addition, the principal component analysis (PCA) showed that PAL, ethylene, and superoxide anions were the main contributors for the maturity and senescence of postharvest papaya. In this experiment, ethanol treatment had the potential of delaying the ripening and maintaining the storage quality of papaya fruits.
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Affiliation(s)
- Zhichao Liu
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Fan Jiang
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Yiming Mo
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Haida Liao
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Ping Chen
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Hongna Zhang
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou, China
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Zhong Z, Zhou L, Yu K, Jiang F, Xu J, Zou L, Du L, Liu W. Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02845-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Madebo MP, Zheng Y, Jin P. Melatonin-mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta-analysis. Compr Rev Food Sci Food Saf 2022; 21:3205-3226. [PMID: 35621156 DOI: 10.1111/1541-4337.12961] [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: 10/26/2021] [Revised: 03/13/2022] [Accepted: 03/14/2022] [Indexed: 11/30/2022]
Abstract
At postharvest, fruits have a short shelf life. Recently, there has been much literature on the effects of melatonin on the postharvest quality of horticultural crops. However, reports of various findings comprise mixed claims and product-specific conclusions. Therefore, a meta-analysis systematically dissects the comprehensive effect on several fruits. In this meta-analysis, standard mean difference (SMD) was adopted using a random-effect model. The study used 36 articles and isolated 24 indicator parameters of postharvest quality and antioxidant properties based on the inclusion criteria. As exhibited in the forest plot, melatonin reduced chilling injury, weight loss, respiration rate, and ethylene content (SMD -0.90, 95% CI [-1.14, -0.65]; I2 = 81%; p < .00001). Similarly, the application of melatonin significantly suppressed electrolyte leakage, malondialdehyde (MDA), hydrogen peroxide, superoxide anion, lipoxygenase, and polyphenol oxidase (SMD -0.89, 95% CI [-1.09, -0.69]; I2 = 70%; p < .00001). In addition, exogenous melatonin application induced endogenous melatonin content, phenolic content, and flavonoid and anthocyanin contents (SMD 1.15, 95% CI [0.91, 1.39]; I2 = 71%; p = .01). Moreover, melatonin treatment enhanced antioxidant activities (catalase, superoxide dismutase, peroxidase, ascorbate peroxidase, and phenylalanine ammonia-lyse) (SMD 1.37, 95% CI [1.03, 1.71]; I2 = 86%; p < .00001). Thus, in the whole study, the overall effect was significantly high in treated fruit (p < .0001), and the overall heterogeneity was above (I2 ) > 70%. In addition, the funnel plot showed symmetry in the most selected studies. To sum up, the result gives a further understanding of melatonin's capabilities in reducing postharvest losses and maintaining the quality of fresh fruits.
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Affiliation(s)
- Miilion Paulos Madebo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.,College of Agriculture and Natural Resource, Dilla University, Dilla, Ethiopia
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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10
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Dong G, Wang C, Liu H, Liu C, Qiao Y. Impact of ethanol vapor treatment on quality of water bamboo (
Zizania caduciflora L
.) shoots during Cold storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guijun Dong
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- School of Medical Devices and Food University of Shanghai for Science and Technology Shanghai 200093 China
| | - Chunfang Wang
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
| | - Hongru Liu
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
| | - Chenxia Liu
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
| | - Yongjin Qiao
- Research Center of Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai 201403 China
- Shanghai Engineering Research Center of Agricultural Products Preservation and Processing Shanghai 201403 China
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11
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Martínez C, Valenzuela JL, Jamilena M. Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops. Antioxidants (Basel) 2021; 10:antiox10060894. [PMID: 34199481 PMCID: PMC8228042 DOI: 10.3390/antiox10060894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/16/2022] Open
Abstract
Cucurbitaceae is one of the most economically important plant families, and includes some worldwide cultivated species like cucumber, melons, and squashes, and some regionally cultivated and feral species that contribute to the human diet. For centuries, cucurbits have been appreciated because of their nutritional value and, in traditional medicine, because of their ability to alleviate certain ailments. Several studies have demonstrated the remarkable contents of valuable compounds in cucurbits, including antioxidants such as polyphenols, flavonoids, and carotenoids, but also tannins and terpenoids, which are abundant. This antioxidant power is beneficial for human health, but also in facing plant diseases and abiotic stresses. This review brings together data on the antioxidant properties of cucurbit species, addressing the genetic and pre- and postharvest factors that regulate the antioxidant content in different plant organs. Environmental conditions, management, storage, and pre- and postharvest treatments influencing the biosynthesis and activity of antioxidants, together with the biodiversity of this family, are determinant in improving the antioxidant potential of this group of species. Plant breeding, as well as the development of innovative biotechnological approaches, is also leading to new possibilities for exploiting cucurbits as functional products.
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12
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Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods 2021; 10:foods10051103. [PMID: 34067518 PMCID: PMC8156079 DOI: 10.3390/foods10051103] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/14/2021] [Accepted: 05/14/2021] [Indexed: 01/20/2023] Open
Abstract
Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.
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