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Shi J, Tong R, Yao J, Wang S, Wang S, Li J, Song C, Zhang K, Jiao J, Wang M, Hao P, Zhao Y, Xu W, Liu Y, Wan R, Zheng X. Controlled atmosphere storage with high CO 2 concentration extends storage life of fresh pomegranate fruit by regulating antioxidant capacity and respiration metabolism. BMC PLANT BIOLOGY 2025; 25:684. [PMID: 40410694 PMCID: PMC12100969 DOI: 10.1186/s12870-025-06639-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2025] [Accepted: 04/28/2025] [Indexed: 05/25/2025]
Abstract
BACKGROUND Pomegranate is susceptible to low temperature. Controlled atmosphere (CA) with high CO2 concentration can prolong storage life by affecting fruit quality. Our study probed into the effect of CA storage on the pomegranate fruit quality as well as antioxidant attributes at 5 ℃ for 30 d, plus at 18 ℃ for 9 d in simulate marketing conditions. The atmosphere compositions of 7% O2 + 4% CO2 (CA1) and 2% O2 + 5% CO2 (CA2) were chosen, the regular air as control (CK). RESULTS In arils, the highest contents of total phenols, total flavonoids, and anthocyanins were all found after CA2 treatment, significantly higher 0.04 g kg-1 FW, 0.19 g kg-1 FW, and 0.70 g L-1 FW than those in CA1, respectively. Also, the highest enzyme activity of superoxide dismutase (SOD), glutathione reductase (GR), and ascorbate peroxidase (APX) in husks were presented in CA2, 36.30%, 36.05%, and 4.36%, higher than in CA1, respectively. Thus, CA2 treatment maintained better husk appearance due to significantly reducing chilling injury, malondialdehyde content, electrolyte leakage, and two enzymes activity, including peroxidase (POD) and/or polyphenol oxidase (PPO), meanwhile improving phenylalanine ammonia-lyase (PAL) enzyme activity. Also, CA2 effectively maintained the postharvest quality and reduced nutrition loss for fresh pomegranate fruit by reducing respiration rate, maintaining suitable energy charge, increasing ROS scavenging ability. CONCLUSIONS Totally, 2% O2 + 5% CO2 (relative higher CO2 concentration) could prolong the storage life of pomegranate fruit during cold storage by regulating antioxidant capacity and respiration metabolism, both higher nutrition value and better appearance.
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Grants
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- HARS-22-09-Z2 Special Fund for Henan Agriculture Research System, China
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
- Z20241471014 the Central Guided Local Science and Technology Development Funding of Henan Province
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Affiliation(s)
- Jiangli Shi
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Ruiran Tong
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Jianan Yao
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Sen Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Sa Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Jing Li
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Chunhui Song
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Kunxi Zhang
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Jian Jiao
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Miaomiao Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Pengbo Hao
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Yujie Zhao
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Wanyu Xu
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Yu Liu
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China
| | - Ran Wan
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China.
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China.
| | - Xianbo Zheng
- College of Horticulture, Henan Agricultural University, Zhengzhou, 450046, P. R. China.
- Henan Engineering Research Center for Apple Germplasm Innovation and Utilization, Zhengzhou, 450046, P. R. China.
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Qin Q, Wang L, Wang Q, Wang R, Li C, Qiao Y, Liu H. Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review. PLANTS (BASEL, SWITZERLAND) 2025; 14:1310. [PMID: 40364338 PMCID: PMC12073732 DOI: 10.3390/plants14091310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2025] [Revised: 04/23/2025] [Accepted: 04/24/2025] [Indexed: 05/15/2025]
Abstract
Peach (Prunus persica (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advances in postharvest physiology, including ethylene regulation, metabolic analysis, and advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such as nanotechnology-based coatings and intelligent packaging systems, offer environmentally friendly and highly effective solutions but face high costs, technical barriers, and other constraints. This review examines changes in key flavor components-amino acids, phenolic compounds, sugars, organic acids, and volatile organic compounds (VOCs)-during ripening and senescence. It evaluates physical, chemical, and biotechnological preservation methods for maintaining quality. For instance, 1-MCP extends shelf life but may reduce aroma, underscoring the need for optimized protocols. Emerging trends, including biocontrol agents and smart packaging, provide a foundation for enhancing peach storage, transportation, and marketability.
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Affiliation(s)
- Qiaoping Qin
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Q.); (L.W.); (R.W.)
| | - Lili Wang
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Q.); (L.W.); (R.W.)
| | - Qiankun Wang
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China;
| | - Rongshang Wang
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Q.); (L.W.); (R.W.)
| | - Chunxi Li
- Institute of Shanghai Peach Research, NO.897, Jiangang Village, Laogang Town, Pudong New District, Shanghai 200120, China;
| | - Yongjin Qiao
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China;
| | - Hongru Liu
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China;
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Yang M, Zheng E, Lin Z, Miao Z, Li Y, Hu S, Gao Y, Jiang Y, Pang L, Li X. Melatonin Rinsing Treatment Associated with Storage in a Controlled Atmosphere Improves the Antioxidant Capacity and Overall Quality of Lemons. Foods 2024; 13:3298. [PMID: 39456360 PMCID: PMC11506858 DOI: 10.3390/foods13203298] [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: 09/20/2024] [Revised: 10/16/2024] [Accepted: 10/16/2024] [Indexed: 10/28/2024] Open
Abstract
Antioxidant capacity is one of the most important biological activities in fruits and vegetables and is closely related to human health. In this study, 'Eureka' lemons were used as experimental materials and stored at 7-8 °C MT (melatonin, 200 μmol, soaked for 15 min) and CA (controlled atmosphere, 2-3% O2 + 15-16% CO2) individually or in combination for 30 d. The changes in lemon fruits' basic physicochemical properties, enzyme activities, and antioxidant capacities were studied. Comparing the combined treatment to the control, the outcomes demonstrated a significant reduction in weight loss, firmness, stomatal opening, and inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities. Additionally, the combined treatment maintained high levels of titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), and antioxidant capacity and preserved the lemon aroma. Meanwhile, the correlation between fruit color, aroma compounds, and antioxidant capacity was revealed, providing valuable insights into the postharvest preservation of lemons. In conclusion, the combined treatment (MT + CA) was effective in maintaining the quality and antioxidant capacity of lemons.
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Affiliation(s)
- Mengjiao Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Enlan Zheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Ziqin Lin
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Ze Miao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Yuhang Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Shiting Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Yanan Gao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Yuqian Jiang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
| | - Lingling Pang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (M.Y.); (E.Z.); (Z.L.); (Z.M.); (Y.L.); (S.H.); (Y.G.); (Y.J.)
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4
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Zhao K, Gao Z, Nizamani MM, Hu M, Li M, Li X, Wang J. Mechanisms of Litchi Response to Postharvest Energy Deficiency via Energy and Sugar Metabolisms. Foods 2024; 13:2288. [PMID: 39063372 PMCID: PMC11275267 DOI: 10.3390/foods13142288] [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: 06/11/2024] [Revised: 07/11/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
In the post-harvest phase, fruit is inexorably subjected to extrinsic stressors that expedite energy expenditure and truncate the storage lifespan. The present study endeavors to elucidate the response strategies of litchi to the alterations of energy state caused by 2,4-Dinitrophenol (DNP) treatment through energy metabolism and sugar metabolism. It was observed that the DNP treatment reduced the energy state of the fruit, exacerbated membrane damage and triggered rapid browning in the pericarp after 24 h of storage. Furthermore, the expression of genes germane to energy metabolism (LcAtpB, LcAOX1, LcUCP1, LcAAC1, and, LcSnRK2) reached their peak within the initial 24 h of storage, accompanied by an elevation in the respiratory rate, which effectively suppressed the rise in browning index of litchi pericarp. The study also posits that, to cope with the decrease of energy levels and membrane damage, litchi may augment the concentrations of fructose, glucose, inositol, galactose, and sorbose, thus safeguarding the canonical metabolic functions of the fruit. Collectively, these findings suggest that litchi can modulate energy and sugar metabolism to cope with fruit senescence under conditions of energy deficiency. This study significantly advances the understanding of the physiological responses exhibited by litchi fruit to post-harvest external stressors.
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Affiliation(s)
- Kunkun Zhao
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (K.Z.); (Z.G.)
| | - Zhaoyin Gao
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (K.Z.); (Z.G.)
| | - Mir Muhammad Nizamani
- Department of Plant Pathology, Agricultural College, Guizhou University, Guiyang 550025, China;
| | - Meijiao Hu
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (M.H.); (M.L.)
| | - Min Li
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (M.H.); (M.L.)
| | - Xiaohui Li
- Hainan Inspection and Detection Center for Modern Agriculture, Haikou 570100, China
| | - Jiabao Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (K.Z.); (Z.G.)
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5
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Zheng Y, Duan L, Li J, Zhang P, Jiang Y, Yang X, Li X, Jia X. Photocatalytic titanium dioxide reduces postharvest decay of nectarine fruit packaged in different materials through modulating central carbon and energy metabolisms. Food Chem 2024; 433:137357. [PMID: 37688821 DOI: 10.1016/j.foodchem.2023.137357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/19/2023] [Accepted: 08/29/2023] [Indexed: 09/11/2023]
Abstract
The capacity of titanium dioxide (TiO2) photocatalysis photocatalytic reactor to prevent and control pathogen infection in nectarine fruit packed in laminated nylon/LDPE, low density polyethylene and microperforated LDPE films was evaluated. Results showed that TiO2 combined with microperforated LDPE packaging (TPL) exhibited superior inhibition of microbial growth, reducing total viable counts by 4.18 log CFU g-1 and yeast and mold counts by 3.20 log CFU g-1, compared to microperforated LDPE packaging alone. TiO2 photocatalysis primed the defense systems in nectarine fruit packed in microperforated LDPE, improving the activity of defense-related enzymes. Metabolomics analysis indicated that l-aspartate, oxaloacetate, and succinic acid involved in central carbon metabolism including the glycolysis and tricarboxylic acid cycle pathways, were significantly upregulated by TPL. TiO2 increased the activity of energy metabolism-related enzymes, adenosine triphosphate, adenosine diphosphate, and energy charge levels to provide adequate energy, thus reducing fruit decay.
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Affiliation(s)
- Yanli Zheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Lihua Duan
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Science and Technology, Tianjin Academy of Agricultural Sciences, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China
| | - Peng Zhang
- Institute of Agricultural Products Preservation and Processing Science and Technology, Tianjin Academy of Agricultural Sciences, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China
| | - Yunbin Jiang
- Shanxi Fruit Industry Cold Chain New Material Co., Ltd, Tongchuan 727199, China.
| | - Xiangzheng Yang
- College of Agriculture & Biotechnology, Zijingang Campus, Zhejiang University, Hangzhou 310058, China; Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250200, China.
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoyu Jia
- Institute of Agricultural Products Preservation and Processing Science and Technology, Tianjin Academy of Agricultural Sciences, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China; Shanxi Fruit Industry Cold Chain New Material Co., Ltd, Tongchuan 727199, China.
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Zheng Y, Jia X, Duan L, Li X, Zhao Z. Synergistic Effects of 1-MCP Fumigation and ε-Poly-L-Lysine Treatments on Delaying Softening and Enhancing Disease Resistance of Flat Peach Fruit. Foods 2023; 12:3683. [PMID: 37835335 PMCID: PMC10572130 DOI: 10.3390/foods12193683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/03/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023] Open
Abstract
Flat peach, a predominant fruit consumed in China, is highly susceptible to softening and perishable. The impact of 1-methylcycloproene (1-MCP) fumigation combined with ε-poly-L-lysine (ε-PL) on softening and postharvest reactive oxygen species (ROS) and phenylpropanoid pathway metabolisms in peaches and its relationship to disease resistance were investigated. Findings revealed that a combination of 1 µL L-1 1-MCP and 300 mg L-1 ε-PL effectively suppressed the activity of cell-wall-degrading enzymes and the disassembly of cell wall structure, thus maintaining higher firmness and lower decay incidence. Compared to the control group, the synergistic approach bolstered enzymatic responses linked to disease resistance and ROS-scavenge system, consistently preserving total phenolics, flavonoids, ascorbic acid, and glutathione levels. Concurrently, the accumulation of hydrogen peroxide and malondialdehyde was significantly diminished post-treatment. These results show that there is good synergistic effect between 1-MCP and ε-PL, which could effectively maintain the quality of flat peach fruit by modulating cell wall metabolism and enhancing the resistance.
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Affiliation(s)
- Yanli Zheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Y.Z.); (L.D.); (X.L.)
| | - Xiaoyu Jia
- Institute of Agricultural Products Preservation and Processing Science and Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China
| | - Lihua Duan
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Y.Z.); (L.D.); (X.L.)
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Y.Z.); (L.D.); (X.L.)
| | - Zhiyong Zhao
- Instiute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
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Wang L, Zheng X, Ye Z, Su M, Zhang X, Du J, Li X, Zhou H, Huan C. Transcriptome Co-Expression Network Analysis of Peach Fruit with Different Sugar Concentrations Reveals Key Regulators in Sugar Metabolism Involved in Cold Tolerance. Foods 2023; 12:foods12112244. [PMID: 37297487 DOI: 10.3390/foods12112244] [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: 05/04/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Peach fruits are known to be highly susceptible to chilling injury (CI) during low-temperature storage, which has been linked to the level of sugar concentration in the fruit. In order to better understand the relationship between sugar metabolism and CI, we conducted a study examining the concentration of sucrose, fructose, and glucose in peach fruit with different sugar concentrations and examined their relationship with CI. Through transcriptome sequencing, we screened the functional genes and transcription factors (TFs) involved in the sugar metabolism pathway that may cause CI in peach fruit. Our results identified five key functional genes (PpSS, PpINV, PpMGAM, PpFRK, and PpHXK) and eight TFs (PpMYB1/3, PpMYB-related1, PpWRKY4, PpbZIP1/2/3, and PpbHLH2) that are associated with sugar metabolism and CI development. The analysis of co-expression network mapping and binding site prediction identified the most likely associations between these TFs and functional genes. This study provides insights into the metabolic and molecular mechanisms regulating sugar changes in peach fruit with different sugar concentrations and presents potential targets for breeding high-sugar and cold-tolerant peach varieties.
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Affiliation(s)
- Lufan Wang
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaolin Zheng
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zhengwen Ye
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210000, China
| | - Mingshen Su
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xianan Zhang
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jihong Du
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xiongwei Li
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Huijuan Zhou
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210000, China
| | - Chen Huan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210000, China
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