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Zhang K, Ma Q, Wang Y, Yuan Z, Yang Z, Luo X, Zhang H, Xia H, Lv X, Wang Y, Deng Q. Transcriptome and biochemical analyses reveal phenolic compounds-mediated flavor differences in loquat ( Eriobotrya japonica Lindl.) cultivars Chunhua No.1 and Dawuxing. Food Chem X 2024; 21:101145. [PMID: 38312488 PMCID: PMC10837488 DOI: 10.1016/j.fochx.2024.101145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/05/2024] [Accepted: 01/14/2024] [Indexed: 02/06/2024] Open
Abstract
The novel loquat cultivar 'Chunhua No.1' (CH1) is a promising commercial cultivar. However, CH1 has texture characteristics different from those of common loquat, and its formation mechanism remains unclear. Here, we first identified the phenolic compounds of CH1 and its parent ('Dawuxing', DWX) and the effect on texture formation. The special presence of stone cells explained the flavor differences in CH1. Chlorogenic acid, neochlorogenic acid, and coniferyl alcohol were the main phenolic compounds in loquat, and the high content of coniferyl alcohol was a potential factor for the rough texture of CH1. Transcriptome reveals that phenylpropanoid metabolism was activated during CH1 fruit texture formation. Kyoto Encyclopedia of Genes and Genomes (KEGG) identified 51 structural genes involved in phenylpropanoid biosynthesis, and Weighted Gene Co-expression Network Analysis (WGCNA) identified four structural genes and 88 transcription factors. These findings provide new insights into the phenolic metabolism and flavor formation of loquat fruit.
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Affiliation(s)
- Kun Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qiaoli Ma
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yang Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhenchao Yuan
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhiwu Yang
- Sichuan Academy of Forestry Sciences, Chengdu 610081, China
| | - Xian Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Huifen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Hui Xia
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiulan Lv
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongqing Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
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2
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Huang GL, Liu TT, Mao XM, Quan XY, Sui SY, Ma JJ, Sun LX, Li HC, Shao QS, Wang YN. Insights into the volatile flavor and quality profiles of loquat ( Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue. Food Chem X 2023; 20:100886. [PMID: 38144837 PMCID: PMC10739855 DOI: 10.1016/j.fochx.2023.100886] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 08/18/2023] [Accepted: 09/15/2023] [Indexed: 12/26/2023] Open
Abstract
Loquat fruits are among the most popular Chinese fruits because of their unique taste and aroma. The quality profiles of these fruits during 18 days of shelf-life at 20 °C were elucidated by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), E-nose, and E-tongue. During shelf-life period, the properties and variations of 43 (20 aldehydes, 7 esters, 6 ketones, 1 alcohol, and 1 furan) volatile flavored compounds were determined by GC-IMS, which showed that the contents of methyl 3-methyl butanoate, ethyl acetate, and dimethyl ketone gradually decrease with prolonged shelf-life time, while (E)-2-heptenal, heptanal, (E)-2-pentenal, 1-penten-3-one 3-pentanone and 2-pentylfuran increase. The PCA based on the signal intensity of GC-IMS and E-nose, revealed that loquat fruits are well distinguished at different shelf-life times. The taste profile alternates as the storage time increases, along with higher pH, and lower amounts of total soluble solids, vitamin C, and total phenolics. The visual plots of GC-IMS, E-nose, and E-tongue had good consistency, and they characterized the aroma characteristics of loquat fruits well during different shelf-life periods. The findings of this research provide a useful understanding of the flavors of loquat fruits during their prolonged shelf-life, and a potential research basis for advancements in the loquat industry.
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Affiliation(s)
- Gui-Li Huang
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Tian-Tian Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiao-Mei Mao
- School of Pharmaceutical Science and Technology, Suzhou Chien-Shiung Institute of Technology, Suzhou, Jiangsu 215411, China
| | - Xin-Yao Quan
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Si-Yao Sui
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Jia-Jia Ma
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Ling-Xiang Sun
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Hao-Cong Li
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Qian-Shuo Shao
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
| | - Yu-Ning Wang
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences, Suzhou 215105, China
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3
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Zhang K, Zhou J, Song P, Li X, Peng X, Huang Y, Ma Q, Liang D, Deng Q. Dynamic Changes of Phenolic Composition, Antioxidant Capacity, and Gene Expression in 'Snow White' Loquat ( Eriobotrya japonica Lindl.) Fruit throughout Development and Ripening. Int J Mol Sci 2023; 25:80. [PMID: 38203258 PMCID: PMC10779426 DOI: 10.3390/ijms25010080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
The newly released 'Snow White' (SW), a white-fleshed loquat (Eriobotrya japonica Lindl.) cultivar, holds promise for commercial production. However, the specifics of the phenolic composition in white-fleshed loquats, along with the antioxidant substances and their regulatory mechanisms, are not yet fully understood. In this study, we examined the dynamic changes in the phenolic compounds, enzyme activities, antioxidant capacity, and gene expression patterns of SW during the key stages of fruit development and ripening. A total of 18 phenolic compounds were identified in SW, with chlorogenic acid, neochlorogenic acid, and coniferyl alcohol being the most predominant. SW demonstrated a stronger antioxidant capacity in the early stages of development, largely due to total phenolics and flavonoids. Neochlorogenic acid may be the most significant antioxidant contributor in loquat. A decline in enzyme activities corresponded with fruit softening. Different genes within a multigene family played distinct roles in the synthesis of phenolics. C4H1, 4CL2, 4CL9, HCT, CCoAOMT5, F5H, COMT1, CAD6, and POD42 were implicated in the regulation of neochlorogenic acid synthesis and accumulation. Consequently, these findings enhance our understanding of phenolic metabolism and offer fresh perspectives on the development of germplasm resources for white-fleshed loquats.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (K.Z.); (J.Z.); (P.S.); (X.L.); (X.P.); (Y.H.); (Q.M.); (D.L.)
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4
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Wang H, Zheng Y, Tang X, Zhang T. Formulation of a Stable Oil-in-Water Microemulsion of Torreya grandis cv. Merrillii Aril Essential Oil and Its Application in Loquat Fruit Preservation. Foods 2023; 12:4005. [PMID: 37959124 PMCID: PMC10650603 DOI: 10.3390/foods12214005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Loquat is a nutrient-rich fruit with juicy and sweet pulp, but it is vulnerable to rot and deterioration without proper postharvest preservation measures. This study aimed to improve the postharvest quality of loquat by developing a microemulsion system based on an essential oil extracted from the Torreya grandis cv. Merrillii aril (TaEO), which has antimicrobial and antioxidant properties. An optimal TaEO microemulsion (TaEO-ME) was formulated, using a mixture of Tween-40 and Tween-80 as the surfactant, 1-butanol as the co-surfactant, and TaEO as the oil phase, with mass ratios of 9:1, 3:1, and 6:1, respectively. Two TaEO-ME formulations with 60% and 70% water contents were stable for 180 days at room temperature, with a mean droplet size below 12 nm and polydispersity index less than 0.24. They also exhibited higher stability and enhanced biological activities compared to free TaEO. Loquat fruit treated with TaEO-ME displayed a reduced decay index and lower membrane lipid peroxidation after 15 days of storage at 15 °C, as indicated by the lower malondialdehyde content and higher peroxidase activity. Moreover, the TaEO-ME treatment preserved the nutrient quality by maintaining the total phenolic compounds and ascorbic acid content. Our findings suggested that TaEO-ME can be used as a substitute for chemical preservatives to keep fruits fresh.
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Affiliation(s)
- He Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China;
- Jiyang College, Zhejiang Agriculture and Forestry University, Shaoxing 311800, China;
| | - Yue Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China;
| | - Xinyue Tang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China;
| | - Ting Zhang
- Jiyang College, Zhejiang Agriculture and Forestry University, Shaoxing 311800, China;
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5
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Shah HMS, Khan AS, Singh Z, Ayyub S. Postharvest Biology and Technology of Loquat ( Eriobotrya japonica Lindl.). Foods 2023; 12:foods12061329. [PMID: 36981255 PMCID: PMC10048680 DOI: 10.3390/foods12061329] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases.
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Affiliation(s)
| | - Ahmad Sattar Khan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan
| | - Zora Singh
- Horticulture, School of Science, Edith Cowan University, 270 Joondalup Drive, Joondalup 6027, Australia
| | - Saqib Ayyub
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan
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6
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Velásquez E, López de Dicastillo C, Patiño Vidal C, Copello G, Reyes C, Guarda A, Galotto MJ. Feasibility of Valorization of Post-Consumer Recycled Flexible Polypropylene by Adding Fumed Nanosilica for Its Potential Use in Food Packaging toward Sustainability. Polymers (Basel) 2023; 15:polym15051081. [PMID: 36904321 PMCID: PMC10005770 DOI: 10.3390/polym15051081] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/24/2023] Open
Abstract
The food industry has a current challenge of increasing the recycling of post-consumer plastics to reduce plastic waste towards a circular economy, especially flexible polypropylene, which is highly demanded in food packaging. However, recycling post-consumer plastics is limited because service life and reprocessing degrade their physical-mechanical properties and modify the migration of components from the recycled material to the food. This research evaluated the feasibility of valorization of post-consumer recycled flexible polypropylene (PCPP) by incorporating fumed nanosilica (NS). For this purpose, the effect of concentration and type (hydrophilic and hydrophobic) of NS on the morphological, mechanical, sealing, barrier and overall migration properties of PCPP films was studied. Incorporating NS improved Young's modulus and, more significantly, tensile strength at 0.5 wt% and 1 wt%, where a better particle dispersion was confirmed by EDS-SEM, but it diminished elongation at breakage of the films. Interestingly, NS tended to increase the seal strength of PCPP nanocomposite films more significantly at higher NS content, showing a seal failure of the adhesive peel type which is preferred for flexible packaging. NS at 1 wt% did not affect the water vapor and oxygen permeabilities of the films. Overall migration of PCPP and nanocomposites exceeded the limit value of 10 mg dm-2 allowed by European legislation at the studied concentrations of 1% and 4 wt%. Nonetheless, NS reduced the overall migration of PCPP from 17.3 to 15 mg dm-2 in all nanocomposites. In conclusion, PCPP with 1 wt% of hydrophobic NS presented an improved overall performance of the studied packaging properties.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Correspondence:
| | - Carol López de Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
| | - Guillermo Copello
- Universidad de Buenos Aires, Facultad de Farmacia y Bioquímica, Departamento de Ciencias Químicas, Junín 956, Buenos Aires C1113AAD, Argentina
- CONICET—Universidad de Buenos Aires, Instituto de Química y Metabolismo del Fármaco (IQUIMEFA), Junín 956, Buenos Aires C1113AAD, Argentina
| | - Cristopher Reyes
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Santiago 9170201, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Santiago 9170201, Chile
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Shan Y, Li T, Qu H, Duan X, Farag MA, Xiao J, Gao H, Jiang Y. Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. Food Frontiers 2023. [DOI: 10.1002/fft2.201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Giza Egypt
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences Universidade de Vigo Vigo Spain
| | - Haiyan Gao
- Key Laboratory of Postharvest Handing of Fruits of Ministry of Agriculture and Rural Affairs, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
- College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing China
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8
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Jia L, Li Y, Liu G, He J. UV-C delays senescence in 'Lingwu long' jujube fruit by regulating ROS and phenylpropanoid metabolism. Plant Physiol Biochem 2023; 194:383-393. [PMID: 36473328 DOI: 10.1016/j.plaphy.2022.11.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 11/01/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
Ultraviolet (UV-C), a no residual environmentally friendly physical treatment, plays an important role in delaying the senescence in fruit. In this study, 'Lingwu long' jujubes were treated with UV-C (5 kJ m-2) to investigate the impacts of cell wall degrading enzymes (CWDEs) activities, reactive oxygen species (ROS) metabolism, and phenylpropanoid metabolism under storage at 4 ± 1 °C for 30 d. UV-C treatment reduced respiration rate and decay index. Treated fruit exhibited lower polygalacturonase (PG), pectinate lyases (PL), cellulase (Cel), and β-galactosidase (β-gal) activities which ultimately delayed the reduction of firmness. UV-C treatment increased hydrogen peroxide (H2O2), free radical scavenging ability, and superoxide dismutase (SOD) and catalase (CAT) activities, reduced superoxide anion (O2-) and malondialdehyde (MDA) content. In addition, ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR) activities were activated by UV-C treatment, leading to glutathione (GSH) and ascorbic acid (AsA) increased. Besides, phenolic compounds of jujube fruit treated with UV-C were also increased, which might be due to the enhanced phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate-CoA ligase (4CL) activities. In conclusion, UV-C was recommended for improving overall quality and alleviating senescence in jujube fruit.
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Affiliation(s)
- Lili Jia
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China
| | - Yan Li
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China.
| | - Jianguo He
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China.
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Zhang S, Sun H, Wang J, Shen J, He F, Chen D, Wang Y. The Regulatory Mechanisms and Control Technologies of Chilling Injury and Fungal Diseases of Postharvest Loquat Fruit. Plants (Basel) 2022; 11:3472. [PMID: 36559584 PMCID: PMC9784782 DOI: 10.3390/plants11243472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/29/2022] [Accepted: 12/10/2022] [Indexed: 06/17/2023]
Abstract
Loquat is a popular fruit widely cultivated all over the world. It is rich in minerals and carotenoids and has high commercial value. At room temperature, loquat fruit is impressionable to water and nutritional losses, physical damage, and microbial decay, resulting in a short postharvest life. Low-temperature storage is routinely used to prolong the shelf life of loquat fruit; however, cold storage can also lead to lignification of flesh tissue, which is one of the major symptoms of chilling injury (CI), reducing the quality and economic value of the fruit. In addition, fruit decay caused by microbial infection is another important reason for postharvest losses of loquat. To reduce quality deterioration and optimize the postharvest storage strategies of loquat fruit, considerable progress has been made in the physiological and molecular biological studies of CI, microbial decay, and preservation technologies of loquat fruit during the postharvest phase in recent decades. This review summarizes the current research progress and provides a reference for the improvement of loquat fruit quality.
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Affiliation(s)
| | | | | | | | | | | | - Ying Wang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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10
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Siddiqui SA, Zannou O, Bahmid NA, Fidan H, Alamou AF, Nagdalian АА, Hassoun A, Fernando I, Ibrahim SA, Arsyad M. Consumer behavior towards nanopackaging - A new trend in the food industry. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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11
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Min D, Li Z, Fu X, Wang J, Li F, Li X, Zhang X. Integration of transcriptomic and metabonomic reveals molecular differences of sweetness and aroma between postharvest and vine ripened tomato fruit. Food Control 2022; 139:109102. [DOI: 10.1016/j.foodcont.2022.109102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Wang L, Chen S, Shao J, Zhang C, Mei L, Wang K, Jin P, Zheng Y. Hydrogen sulfide alleviates chilling injury in peach fruit by maintaining cell structure integrity via regulating endogenous H 2S, antioxidant and cell wall metabolisms. Food Chem 2022; 391:133283. [PMID: 35623280 DOI: 10.1016/j.foodchem.2022.133283] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 05/10/2022] [Accepted: 05/19/2022] [Indexed: 02/05/2023]
Abstract
Effects of hydrogen sulfide (H2S) on chilling injury (CI), H2S, antioxidant and cell-wall metabolisms of refrigerated peaches treated with H2S and hypotaurine (HT, H2S scavenger) were investigated in present study. Results revealed that H2S treatment enhanced endogenous H2S content, which was associated with increased related H2S synthase enzymes activities, while HT showed the opposite results. Moreover, H2S treatment induced the accumulation of ascorbic acid, glutathione and the enhancement of antioxidant enzymes activities compared to control and HT, contributing to lower hydrogen peroxide content and superoxide radical production. Furthermore, H2S suppressed the increase of cell-wall degradation enzymes accompanied by higher levels of water-insoluble pectin, 24% KOH-soluble hemicellulose and cellulose, while HT accelerated these components degradation. Therefore, results indicated that H2S mitigated CI of refrigerated peaches by regulating H2S, antioxidant and cell-wall metabolisms, maintaining higher H2S and antioxidants contents, suppressing cell-wall degradation, thereby contributing to redox homeostasis maintenance and cell structure integrity.
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Affiliation(s)
- Li Wang
- Anhui Agricultural Products Processing Engineering Laboratory, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, PR China.
| | - Shouchao Chen
- Anhui Agricultural Products Processing Engineering Laboratory, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, PR China
| | - Jiawei Shao
- Anhui Agricultural Products Processing Engineering Laboratory, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, PR China
| | - Chen Zhang
- Anhui Agricultural Products Processing Engineering Laboratory, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, PR China
| | - Lin Mei
- Anhui Agricultural Products Processing Engineering Laboratory, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, PR China
| | - Ke Wang
- Anhui Agricultural Products Processing Engineering Laboratory, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, PR China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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13
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Huang GL, Liu TT, Ma JJ, Sun LX, Sui SY, Quan XY, Wang YN. Anti-polyphenol oxidase mechanism of oligomeric procyanidins and its application on browning control of “Baiyu” loquat during storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Wang H, Zhang Z, Dong Y, Wang Y. Effect of chitosan coating incorporated with Torreya grandis essential oil on the quality and physiological attributes of loquat fruit. Food Measure 2022. [DOI: 10.1007/s11694-022-01391-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Wang P, Wang J, Liu T, Sun Z, Gao M, Huang K, Wang X. Loquat fruit-based carbon quantum dots as an “ON-OFF” probe for fluorescent assay of MnO4- in waters based on the joint action of inner filter effect and static quenching. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. Prog Org Coat 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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17
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Sobhani N, Zamindar N, Aarabi Najvani F. Effect of polypropylene packaging containing nano-hydroxyapatite and modified atmosphere on the physicochemical and microbial properties of cherry tomatoes. Food Measure 2022; 16:307-323. [DOI: 10.1007/s11694-021-01160-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Zhang W, Jing L, Chen H, Zhang S. NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15450] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wangshu Zhang
- Ningbo Research Institute Zhejiang University Ningbo 315100 China
- College of Biosystems Engineering and Food Science National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzou 310058 China
| | - Luyang Jing
- Ningbo Research Institute Zhejiang University Ningbo 315100 China
| | - Huiyun Chen
- Institute of Agricultural Processing Research Ningbo Academy of Agricultural Sciences Ningbo China
| | - Sheng Zhang
- State Key Laboratory of Fluid Power and Mechatronic Systems School of Mechanical Engineering Ningbo Research Institute Zhejiang University Hangzhou 310027 China
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19
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Liu Q, Chen S, Zhou D, Ding C, Wang J, Zhou H, Tu K, Pan L, Li P. Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy. Foods 2021; 10:2309. [PMID: 34681358 DOI: 10.3390/foods10102309] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/22/2021] [Accepted: 09/24/2021] [Indexed: 11/26/2022] Open
Abstract
A nondestructive optical method is described for the quality assessment of mini-Chinese cabbage with nanopackaging during its storage, using Fourier transform-near infrared (FT-NIR) spectroscopy. The sample quality attributes measured included weight loss rate, surface color index, vitamin C content, and firmness. The level of freshness of the mini-Chinese cabbage during storage was divided into three categories. Partial least squares regression (PLSR) and the least squares support vector machine were applied to spectral datasets in order to develop prediction models for each quality attribute. For a comparative analysis of performance, the five preprocessing methods applied were standard normal variable (SNV), first derivative (lst), second derivative (2nd), multiplicative scattering correction (MSC), and auto scale. The SNV-PLSR model exhibited the best prediction performance for weight loss rate (Rp2 = 0.96, RMSEP = 1.432%). The 1st-PLSR model showed the best prediction performance for L* value (Rp2 = 0.89, RMSEP = 3.25 mg/100 g), but also the lowest accuracy for firmness (Rp2 = 0.60, RMSEP = 2.453). The best classification model was able to predict freshness levels with 88.8% accuracy in mini-Chinese cabbage by supported vector classification (SVC). This study illustrates that the spectral profile obtained by FT-NIR spectroscopy could potentially be implemented for integral assessments of the internal and external quality attributes of mini-Chinese cabbage with nanopacking during storage.
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20
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Yan J, Li M, Wang H, Lian X, Fan Y, Xie Z, Niu B, Li W. Preparation and property studies of chitosan-PVA biodegradable antibacterial multilayer films doped with Cu2O and nano-chitosan composites. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108049] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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21
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Hou Y, Li Z, Zheng Y, Jin P. Effects of CaCl 2 Treatment Alleviates Chilling Injury of Loquat Fruit ( Eribotrya japonica) by Modulating ROS Homeostasis. Foods 2021; 10:1662. [PMID: 34359530 DOI: 10.3390/foods10071662] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022] Open
Abstract
The effects of calcium chloride (CaCl2) treatment on chilling injury (CI), reactive oxygen species (ROS) metabolism, and ascorbate-glutathione (AsA-GSH) cycle in loquat fruit at 1 °C storage for 35 d were investigated. The results indicated that CaCl2 treatment remarkably suppressed the increase in browning index and firmness as well as the decrease in extractable juice rate. CaCl2 treatment also decreased the production of superoxide radical (O2•-), hydrogen peroxide (H2O2) content, but increased the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (OH•) scavenging ability, the activities of superoxide dismutase (SOD), catalase (CAT), and their gene expressions. Moreover, compared to the control loquat fruit, CaCl2-treated fruit maintained higher contents of AsA, GSH, higher levels of activities of ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR) and expressions of EjAPX, EjGR, EjMDHAR, and EjDHAR, but exhibited lower glutathione disulfide (GSSG) content. These results suggested that CaCl2 treatment alleviated CI in loquat fruit through enhancing antioxidant enzymes activities and AsA-GSH cycle system to quench ROS.
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22
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Tavakolian S, Ahari H, Givianrad MH, Hosseini H. Improving the Barrier Properties of Food Packaging by Al2O3@TiO2 & Al2O3@SiO2 Nanoparticles. FOOD BIOPROCESS TECH 2021; 14:1287-300. [DOI: 10.1007/s11947-021-02635-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Pan C, Wang Y, Tao L, Zhang H, Deng Q, Yang Z, Chi Z, Yang Y. Single-molecule real-time sequencing of the full-length transcriptome of loquat under low-temperature stress. PLoS One 2020; 15:e0238942. [PMID: 32915882 PMCID: PMC7485763 DOI: 10.1371/journal.pone.0238942] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 08/26/2020] [Indexed: 01/01/2023] Open
Abstract
In this study, third-generation full-length (FL) transcriptome sequencing was performed of loquat using single-molecule real-time(SMRT) sequencing from the pooled cDNA of embryos of young loquat fruit under different low temperatures (three biological replicates for treatments of 1°C, -1°C, and -3°C, for 12 h or 24 h) and the control group(three biological replicates for treatments of room temperature), Illumina sequencing was used to correct FL transcriptome sequences. A total of 3 PacBio Iso-Seq libraries (1–2 kb, 2–3 kb and 3–6 kb) and 21 Illumina transcriptome libraries were constructed, a total of 13.41 Gb of clean reads were generated, which included 215,636 reads of insert (ROIs) and 121,654 FL, non-chimaric (FLNC) reads. Transcript clustering analysis of the FLNC reads revealed 76,586 consensus isoforms, and a total of 12,520 high-quality transcript sequences corrected with non-FL sequences were used for subsequent analysis. After the redundant reads were removed, 38,435 transcripts were obtained. A total of 27,905 coding DNA sequences (CDSs) were identified, and 407 long non-coding RNAs (lncRNAs) were ultimately predicted. Additionally, 24,832 simple sequence repeats (SSRs) were identified, and a total of 1,295 alternative splicing (AS) events were predicted. Furthermore, 37,993 transcripts were annotated in eight functional databases. This is the first study to perform SMRT sequencing of the FL transcriptome of loquat. The obtained transcriptomic data are conducive for further exploration of the mechanism of loquat freezing injury and thus serve as an important theoretical basis for generating new loquat material and for identifying new ways to improve loquat cold resistance.
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Affiliation(s)
- Cuiping Pan
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
| | - Yongqing Wang
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
- * E-mail:
| | - Lian Tao
- Horticulture Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan, China
| | - Hui Zhang
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
| | - Zhiwu Yang
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
| | - Zhuoheng Chi
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
| | - Yunmiao Yang
- College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan, China
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25
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Sun B, Lin PX, Xia PX, Di HM, Zhang JQ, Zhang CL, Zhang F. Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard. RSC Adv 2020; 10:36495-36503. [PMID: 35517928 PMCID: PMC9057032 DOI: 10.1039/d0ra07177c] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 09/25/2020] [Indexed: 01/30/2023] Open
Abstract
Baby mustard is a perishable vegetable, and thus its distribution and sale as fresh produce face several challenges. However, little effort has been made to identify optimal techniques for postharvest storage of baby mustard. Here, we evaluated the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard during postharvest storage for 6 days at low temperature (4 °C, LT) and ambient temperature (20 °C). The results showed that visual quality scores, weight, firmness, the contents of most glucosinolates, and the ferric reducing antioxidant power value decreased in the lateral buds of baby mustard during both treatments; however, LT treatment delayed declines in these characteristics. In addition, the contents of glucose, fructose, total soluble sugars, ascorbic acid, and flavonoids, as well as the level of 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid), decreased considerably throughout the storage period, sucrose content increased throughout the storage period, and the contents of proanthocyanidin and total phenolics first increased and then decreased at 20 °C; however, their contents remained stable throughout the storage period under the LT treatment. These findings indicate that LT provides a promising approach for maintaining the sensory and nutritional quality of baby mustard. Low temperature retards the deterioration in sensory quality, main health-promoting compounds and antioxidant capacity in post-harvest baby mustard.![]()
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Affiliation(s)
- Bo Sun
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Pei-Xing Lin
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Ping-Xin Xia
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Hong-Mei Di
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Jia-Qi Zhang
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Chen-Lu Zhang
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
| | - Fen Zhang
- College of Horticulture
- Sichuan Agricultural University
- Chengdu 611130
- China
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