Xingwei Hao , Ying Feng , Shanshan Li , Yongfeng Jiang , Yuzhuo Lu , Qian Zhou , Yi Hao
{"title":"通过采前壳聚糖处理调节冷藏期间李果的开裂过程","authors":"Xingwei Hao , Ying Feng , Shanshan Li , Yongfeng Jiang , Yuzhuo Lu , Qian Zhou , Yi Hao","doi":"10.1016/j.lwt.2024.116399","DOIUrl":null,"url":null,"abstract":"<div><p>Cracking fruit is a serious quality change phenomenon in the storage and transportation of postharvest plum fruit. To reduce the cracking rate of plum fruit during cold storage, the 'Guofeng No.7′ plum was sprayed with chitosan with 1.5% concentration 30d from preharvest. The postharvest plum fruit was stored at (0 ± 0.5) °C and (85–90) % relative humidity. The results showed that chitosan treatment could reduce the reactive oxygen species (ROS) level of plum fruit, effectively delaying the fruit cracking. Compared with the control, chitosan treated fruits inhibited the increase of free radical content such as O<sub>2</sub><sup>−</sup>· and H<sub>2</sub>O<sub>2</sub> and delayed the increase of membrane permeability and the accumulation of MDA (from 71.9 mmol/g to 53.5 mmol/g). It also regulates lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) (enzymatic activity from 34.15 g/min to 42.21 g/min) and ascorbate peroxidase (APX) activity and gene expression during fruit cracking to maintain membrane integrity and intracellular compartmentalization, thereby increasing the crack tolerance of plum fruit during cold storage. These results indicate that preharvest chitosan treatment can inhibit the metabolism of active oxygen species, increase the activity of ROS scavenging enzymes and gene expression, and delay the postharvest cracking of plum fruit.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824006789/pdfft?md5=42ae501a43c144d37eaab90c010d419d&pid=1-s2.0-S0023643824006789-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Regulation of plum fruit cracking process during cold storage period by treatment of preharvest chitosan\",\"authors\":\"Xingwei Hao , Ying Feng , Shanshan Li , Yongfeng Jiang , Yuzhuo Lu , Qian Zhou , Yi Hao\",\"doi\":\"10.1016/j.lwt.2024.116399\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Cracking fruit is a serious quality change phenomenon in the storage and transportation of postharvest plum fruit. To reduce the cracking rate of plum fruit during cold storage, the 'Guofeng No.7′ plum was sprayed with chitosan with 1.5% concentration 30d from preharvest. The postharvest plum fruit was stored at (0 ± 0.5) °C and (85–90) % relative humidity. The results showed that chitosan treatment could reduce the reactive oxygen species (ROS) level of plum fruit, effectively delaying the fruit cracking. Compared with the control, chitosan treated fruits inhibited the increase of free radical content such as O<sub>2</sub><sup>−</sup>· and H<sub>2</sub>O<sub>2</sub> and delayed the increase of membrane permeability and the accumulation of MDA (from 71.9 mmol/g to 53.5 mmol/g). It also regulates lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) (enzymatic activity from 34.15 g/min to 42.21 g/min) and ascorbate peroxidase (APX) activity and gene expression during fruit cracking to maintain membrane integrity and intracellular compartmentalization, thereby increasing the crack tolerance of plum fruit during cold storage. These results indicate that preharvest chitosan treatment can inhibit the metabolism of active oxygen species, increase the activity of ROS scavenging enzymes and gene expression, and delay the postharvest cracking of plum fruit.</p></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0023643824006789/pdfft?md5=42ae501a43c144d37eaab90c010d419d&pid=1-s2.0-S0023643824006789-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824006789\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824006789","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Regulation of plum fruit cracking process during cold storage period by treatment of preharvest chitosan
Cracking fruit is a serious quality change phenomenon in the storage and transportation of postharvest plum fruit. To reduce the cracking rate of plum fruit during cold storage, the 'Guofeng No.7′ plum was sprayed with chitosan with 1.5% concentration 30d from preharvest. The postharvest plum fruit was stored at (0 ± 0.5) °C and (85–90) % relative humidity. The results showed that chitosan treatment could reduce the reactive oxygen species (ROS) level of plum fruit, effectively delaying the fruit cracking. Compared with the control, chitosan treated fruits inhibited the increase of free radical content such as O2−· and H2O2 and delayed the increase of membrane permeability and the accumulation of MDA (from 71.9 mmol/g to 53.5 mmol/g). It also regulates lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) (enzymatic activity from 34.15 g/min to 42.21 g/min) and ascorbate peroxidase (APX) activity and gene expression during fruit cracking to maintain membrane integrity and intracellular compartmentalization, thereby increasing the crack tolerance of plum fruit during cold storage. These results indicate that preharvest chitosan treatment can inhibit the metabolism of active oxygen species, increase the activity of ROS scavenging enzymes and gene expression, and delay the postharvest cracking of plum fruit.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.