Physiological and Biochemical Response of Tropical Fruits to Hypoxia/Anoxia

Poly(lactic acid)-based materials with enhanced gas permeability for modified atmosphere packaging of Chinese bayberry

Biodegradable plastics are increasingly utilized in packaging, driven by green chemistry and environmental responsibility. Among them, poly(L-lactic acid) (PLLA) stands out due to its biodegradability and biocompatibility. However, its limited gas permeability and selectivity hinder its application in produce preservation. To address this, polyethylene glycol (PEG), which enhances CO2 selectivity, and polydimethylsiloxane (PDMS), known for its large free volume and high gas diffusion coefficients, were incorporated into PLLA to synthesize two triblock copolymers, PL-E-LA and PL-D-LA. Films with varying block ratios were prepared via solution casting. The results showed that elongation at break for PL-E-LA and PL-D-LA increased by 2.5-fold and 8.7-fold, respectively, while their crystallization temperatures (Tcc) decreased to 79.4 °C and 108.3 °C. Scanning electron microscopy (SEM) revealed spherical phase separation in PL-D-LA and finger-like structures in PL-E-LA. By blending these copolymers, gas permeability and the CO2/O2 permeability ratio were optimized. At 5 °C, the CO2/O2 permeability ratio of PL(D25/E75)LA films reached 9.1, meeting the ideal range (8-10:1) for fresh produce packaging. Atomic force microscopy (AFM) confirmed the PL(D25/E75)LA film exhibited the lowest surface height (52 nm) and roughness (Ra = 4.051), with a fine, uniform phase separation that facilitated gas diffusion and optimized permeability. The application of PL(D25/E75)LA to Chinese bayberry preservation effectively reduced weight loss, delayed firmness degradation, and maintained quality attributes such as color, sugar, and acid content, demonstrating its superior preservation performance. This study highlights the potential of PLLA-based packaging materials with optimized phase separation for produce storage and transportation.

Low oxygen environment effect on the tomato cell wall composition during the fruit ripening process

BACKGROUND

Oxygen concentration is a key characteristic of the fruit storage environment determining shelf life and fruit quality. The aim of the work was to identify cell wall components that are related to the response to low oxygen conditions in fruit and to determine the effects of such conditions on the ripening process. Tomato (Solanum lycopersicum) fruits at different stages of the ripening process were stored in an anoxic and hypoxic environment, at 0% and 5% oxygen concentrations, respectively. We used comprehensive and comparative methods: from microscopic immunolabelling and estimation of enzymatic activities to detailed molecular approaches. Changes in the composition of extensin, arabinogalactan proteins, rhamnogalacturonan-I, low methyl-esterified homogalacturonan, and high methyl-esterified homogalacturonan were analysed.

RESULTS

In-depth molecular analyses showed that low oxygen stress affected the cell wall composition, i.e. changes in protein content, a significantly modified in situ distribution of low methyl-esterified homogalacturonan, appearance of callose deposits, disturbed native activities of β-1,3-glucanase, endo-β-1,4-glucanase, and guaiacol peroxidase (GPX), and disruptions in molecular parameters of single cell wall components. Taken together, the data obtained indicate that less significant changes were observed in fruit in the breaker stage than in the case of the red ripe stage. The first symptoms of changes were noted after 24 h, but only after 72 h, more crucial deviations were visible. The 5% oxygen concentration slows down the ripening process and 0% oxygen accelerates the changes taking place during ripening.

CONCLUSIONS

The observed molecular reset occurring in tomato cell walls in hypoxic and anoxic conditions seems to be a result of regulatory and protective mechanisms modulating ripening processes.

Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee

The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.

Effect of low oxygen stress on the metabolic responses of tomato fruit cells

Postharvest losses of fruits and vegetables can occur due to cell breakdown and browning during controlled atmosphere storage as a result of low oxygen (O2) stress. Therefore, the study was designed to better understand the underlying mechanisms of the response of isolated tomato fruit cells incubated at low O2 (hypoxic and anoxic) conditions as a model system. The O2 stress conditions used for the experiment were based on the results of the Michaelis-Menten constant (Km) of respiration. A total of 56 polar metabolites belonging mainly to different functional groups, including amino acids, organic acids, sugars and sugar alcohols, were identified using GC-MS. O2 stress stimulated the biosynthesis of most of the free amino acids while decreasing the synthesis of most of the organic acids (especially those linked to the tricarboxylic acid cycle), sugars (except for ribose) and other nitrogen-containing compounds. The down-regulation of these TCA cycle metabolites served to provide energy to ensure the survival of the cell. Increases in the sugar alcohol levels and induction of fermentative metabolism were observed under low O2 stress. By employing multivariate statistics, metabolites were identified that were essential to the oxygen stress response and establishing the correlation between metabolite abundance, oxygen levels, and incubation period were achievable. A higher correlation was observed between the O2 levels and most of the metabolites.

Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties

Emerging processing methods have been applied in coffee bean processing for improved sensory quality. The processes focus on optimizing the fermentation process of the coffee cherries and beans. This involves various pathways, including the formation of volatiles, flavor precursors and organic acids and the reduction in the concentrations of bioactive compounds. Comprehensive information regarding the effect of these emerging processes on the chemical, biological and sensory properties of the coffee beans is summarized. Emerging processes affected the coffee bean to various degrees depending on the raw material and the method used. The emerging methods promoted the reduction of bioactives such as caffeine and phenolics in coffee beans. Substantial improvement of these processes is needed to obtain coffee beans with improved biological activities. Effort to simplify the methods and optimize the post-fermentation process is crucial for the methods to be easily accessible by the producers and to produce defect-free coffee beans.

Physicochemical properties and transcriptional changes underlying the quality of 'Gala' apples (Malus × domestica Borkh.) under atmosphere manipulation in long-term storage

BACKGROUND

The year-round availability of apples (Malus × domestica Borkh.) depends on post-harvest technologies, which are essential for the retention of fruit sensory and chemical properties by delaying senescence. The effectiveness of strategies for preserving the quality of apples depends on complex interactions between the storage environment and endogenous biological factors. In the current work, we integrated instrumental, sensory, and transcriptional data to determine the role of conservation technologies cold storage, controlled atmosphere, and 1-methylcyclopropene-mediated ethylene blockage on the long-term conservation of apples.

RESULTS

The results demonstrated that inhibition of the consumer's perception of the apples' ethylene content is essential for long-term cold storage, and such quality conservation can be achieved by reducing oxygen pressure. Overall appreciation of apples after storage was determined mainly by their texture, with crispness and juiciness contributing favorably, and mealiness contributing negatively. Reduced oxygen pressure and inhibition of ethylene perception exerted distinct effects on the transcription of candidate genes associated with ripening in apple. Hexose and cell-wall carbohydrate metabolism genes exhibit distinct expression patterns under storage.

CONCLUSION

Inhibition of ethylene perception and reduction of relative oxygen pressure under cold storage both promote similar conservation of apple sensory traits under long-term cold storage. Texture was the main contributor to global appreciation of apples subjected to long-term storage. The conditions that were investigated were able to delay, but not fully prevent, senescence, as evidenced by physicochemical and gene expression analyses. The expression of gene-encoding enzymes involved in hexose metabolism was mainly developmentally regulated, whereas storage conditions exerted a stronger effect on the expression of genes associated with cell-wall metabolism. © 2022 Society of Chemical Industry.