Attenuation of Chilling Injury and Improving Antioxidant Capacity of Persimmon Fruit by Arginine Application

Production of Stevia-Based Persimmon Fruit Leather by Microwave Oven and Its Optimization With Response Surface Methodolog

The consumer preference for low-calorie and nutritious foods has urged the attention of researchers and food designers to develop food products with alternative organic ingredients. For the first time, persimmon is successfully developed into fruit leather (pestil) using a non-caloric stevia sweetener. The study started with the production of persimmon (Diospyros kaki) leather, initially evaluating the compatibility of non-caloric stevia (S T) sweetener with hydrocolloids (corn starch, pectin, and guar gum) by the hot air oven method, in which guar gum exhibited superior flexibility. After setting the leather recipe, the trials were performed in a microwave oven by employing a Box-Behnken experimental design to optimize the drying process. Independent variables including microwave power (MP), microwave time (MT), and leather thickness (LT) have shown their optimum values at 210 W, 30 min, and 3.5 mm, respectively, based on physicochemical analyses focusing on moisture content, texture, color, total phenolic content (TPC), and antioxidant capacity (AC). MP had the most substantial impact on the variables, followed by MT, while LT showed the least influence. Optimized development of microwave products emphasized better physicochemical attributes, highlighting the energy-efficient nature of the resulting product in comparison to hot air-dried product. Sensory evaluation favored the optimized microwave-dried product over the hot air oven leather products. Therefore, utilizing novel processing technologies like microwave drying is recommended for producing functional (S T) based persimmon leather to uphold superior product quality.

Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications

Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these benefits, biases against persimmons persists due to their characteristic astringent flavor that sets them apart from other fruits. Although several studies have explored various aspects of persimmons, a comprehensive review that addresses post-harvest challenges, processing innovations, and potential applications is notably absent in the literature. This review aims to fill this gap by discussing a range of topics, including emerging preservation technologies, methods for detecting and eliminating astringency, identification of functional elements, health-promoting prospects, and advancements in processed persimmon products. The primary objective is to enhance the utilization of persimmons and promote the development of diverse, customized products, thereby fostering the emergence of functional and futuristic foods.

The metabolism of amino acids, AsA and abscisic acid induced by strigolactone participates in chilling tolerance in postharvest zucchini fruit

Zucchini fruit are notably susceptible to chilling injury when stored at low temperatures. The purpose of this experimental investigation was to assess the influence of strigolactone (ST) (5 μmol L-1) on mitigating chilling injury and the metabolic changes in amino acids, ascorbic acid, and abscisic acid in zucchini fruit stored at 4°C. Research findings demonstrated that ST-treated zucchini fruit displayed a significantly higher tolerance to chilling stress compared to the control group. Postharvest ST treatment led to a decrease in weight loss, accompanied by reduced levels of malondialdehyde and relative ion leakage compared to the untreated group. ST immersion significantly boosted the metabolic pathways associated with proline and arginine, affecting both the enzymatic reactions and gene expressions, thus cumulatively increasing the internal concentrations of these amino acids in zucchini fruit. Zucchini treated with ST exhibited an increased concentration of γ-aminobutyric acid (GABA) as a result of augmented activities and elevated transcriptional levels of glutamate decarboxylase (GAD), GABA transaminase (GAT), and succinate semialdehyde dehydrogenase (SSD). In the ST-treated sample, the elevated enzymatic activities and enhanced gene expressions within the ascorbic acid (AsA) biosynthesis pathway worked together to sustain AsA accumulation. The application of ST resulted in a rise in abscisic acid (ABA) concentration, which correspondingly correlated with the induction of both activities and gene expression levels of crucial enzymes involved in ABA metabolism. Our findings revealed that submerging zucchini fruit in ST could be a highly effective strategy for boosting their chilling tolerance. The alleviation in chilling injury induced by ST may be attributed to the modulation of proline, arginine, GABA, AsA and ABA metabolism.

Urea Cycle of Bacillus thuringiensis Affects Its Survival under UV Stress

Bacillus thuringiensis (Bt) is widely used to produce biological pesticides. However, its persistence is limited because of ultraviolet (UV) rays. In our previous study, we found that exogenous intermediates of the urea cycle were beneficial to Bt for survival under UV stress. To further explore the effect of the urea cycle on the resistance mechanism of Bt, the rocF/argG gene, encoding arginase and argininosuccinate synthase, respectively, were knocked out and recovered in this study. After the target genes were removed, respectively, the urea cycle in the tested Bt was inhibited to varying degrees. The UV stress test showed that the urea cycle disorder could reduce the resistance of Bt under UV stress. Meanwhile, the antioxidant enzyme activities of Bt were also decreased to varying degrees due to the knockout of the target genes. All of these results revealed that the urea cycle can metabolically regulate the stress resistance of Bt.

L-Arginine Alleviates the Reduction in Photosynthesis and Antioxidant Activity Induced by Drought Stress in Maize Seedlings

Maize (Zea mays L.) is one of the most important food crops in the world. Drought is currently the most important abiotic factor affecting maize yield. L-arginine has emerged as a nontoxic plant growth regulator that enhances the tolerance of plants to drought. An experiment was conducted to examine the role of L-arginine in alleviating the inhibitory effects of drought on the photosynthetic capacity and activities of antioxidant enzymes when the plants were subjected to drought stress. The results showed that the biomass of maize seedlings decreased significantly under a 20% polyethylene glycol-simulated water deficit compared with the control treatment. However, the exogenous application of L-arginine alleviated the inhibition of maize growth induced by drought stress. Further analysis of the photosynthetic parameters showed that L-arginine partially restored the chloroplasts' structure under drought stress and increased the contents of chlorophyll, the performance index on an adsorption basis, and Fv/Fm by 151.3%, 105.5%, and 37.1%, respectively. Supplementation with L-arginine also reduced the oxidative damage caused by hydrogen peroxide, malondialdehyde, and superoxide ions by 27.2%, 10.0%, and 31.9%, respectively. Accordingly, the activities of ascorbate peroxidase, catalase, glutathione S-transferase, glutathione reductase, peroxidase, and superoxide dismutase increased by 11.6%, 108.5%, 104.4%, 181.1%, 18.3%, and 46.1%, respectively, under drought. Thus, these findings suggest that L-arginine can improve the drought resistance of maize seedlings by upregulating their rate of photosynthesis and their antioxidant capacity.