Analysis of the inhibitory effect of 1-Methylcyclopropene on skin greasiness in postharvest apples by revealing the changes of wax constituents and gene expression

Yang, Yanqing; Zhou, Bin; Cong, Wei; Lv, Yanrong; Liu, Cuihua; Zhu, Xianbo; Ren, Xiaolin

doi:10.1016/j.postharvbio.2017.08.013

Cited by 38 publications

(31 citation statements)

References 48 publications

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“…Fruit greasiness is associated with alterations in the quantity and chemical composition of fruit surface lipids in the epidermal cells during fruit ripening (Veraverbeke et al, 2001;Yang et al, 2017aYang et al, , 2017b. Peel greasiness was positively correlated with IEC in 'Empire' and 'Ambrosia' apples during storage (Ehsani-Moghaddam and DeEll, 2009), and postharvest 1-MCP treatments can reduce greasiness development during storage for 'Empire' apple .…”

Section: Discussionmentioning

confidence: 99%

Effects of Preharvest and Postharvest Applications of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders of ‘Fuji’ Apples during Storage at Warm and Cold Temperatures

Lee¹,

Kang²,

Nock³

et al. 2019

horts

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The effects of preharvest and postharvest treatments of 1-methylcyclopropene (1-MCP) in combination or alone on fruit quality and the incidence of physiological disorders during storage of ‘Fuji’ apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] at 20 and 0.5 °C were investigated. Preharvest 1-MCP (Harvista) treatments were applied 4 or 10 days before harvest (DBH), and then fruit were either untreated or treated with 1-MCP (SmartFresh) postharvest. Fruit were stored at 20 °C for up to 4 weeks or at 0.5 °C for up to 36 weeks. At harvest, starch pattern indices and watercore incidence and severity were lower in fruit with preharvest 1-MCP treatment applied 10 DBH than in untreated fruit and in fruit treated 4 DBH. At 20 °C, the combination of preharvest and postharvest 1-MCP treatments reduced the internal ethylene concentration (IEC) more than preharvest 1-MCP treatment alone, but not to a greater extent than postharvest 1-MCP treatment alone. Greasiness and watercore were reduced more by the combination of preharvest and postharvest 1-MCP treatments than by either treatment alone. However, preharvest and postharvest 1-MCP treatments, in combination or alone, did not consistently affect flesh firmness, titratable acidity (TA), soluble solids concentration, color a* values, or incidences of flesh browning, core browning, and stem-end flesh browning. At 0.5 °C, the combination of preharvest and postharvest 1-MCP treatments inhibited IECs and maintained firmness and TA more than no treatment or preharvest 1-MCP treatment alone. However, there was a lesser extent of differences than there was with postharvest 1-MCP treatment alone. Incidences of physiological disorders were not consistently affected by the preharvest and postharvest 1-MCP treatments. Overall, the results suggested that the preharvest 1-MCP treatment positively affected fruit quality attributes compared with no treatment during shelf life and long-term cold storage, but not as effectively as a combination of preharvest and postharvest 1-MCP treatments.

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Section: Discussionmentioning

confidence: 99%

Effects of Preharvest and Postharvest Applications of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders of ‘Fuji’ Apples during Storage at Warm and Cold Temperatures

Lee¹,

Kang²,

Nock³

et al. 2019

horts

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“…In tobacco, increased accumulation of NgLTP transcripts enhanced the deposition of cuticular wax on the surface of leaves . It has been proved that the higher expression levels of LTPG1 , LTPs and ABCG11 were consistent with the accumulation of wax composition in satsuma mandarins, navel oranges, apples and pear fruits . Here, the transcription levels of LTPG1 , LTP3 , LTP4 , and ABCG11 were decreased by 1‐MCP treatment (Fig.…”

Section: Discussionmentioning

confidence: 58%

“…The MS settings were as follows: inlet temperature at 250 °C, transfer line temperature at 250 °C, iron‐source temperature at 230 °C, electron impact ion source at 70 eV, the scan range of m/z from 50 to 650. The wax composition was identified by the mass spectra NIST 09 library and its content was expressed as mg m −2 …”

Section: Methodsmentioning

confidence: 99%

“…Wax accumulation is a senescent process for fruit during storage . Recently, it has been proved that 1‐MCP decreases the synthesis of fluid wax composition (C 16 , C 18 acids and their esters with C 3 ‐C 5 alcohols) but has little effect on the other wax composition (alkanes, fatty alcohols and so on) in apples during their shelf life . It also has been confirmed that the major aliphatic wax was decreased by 1‐MCP in apple during cold storage .…”

Section: Introductionmentioning

confidence: 98%

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Effects of 1‐methylcyclopropene on surface wax and related gene expression in cold‐stored ‘Hongxiangsu’ pears

2018

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BACKGROUND: Surface wax protects fruit from dehydration and pathogen erosion during storage. The surface wax of pears changes greatly during storage. In this work, the effect of ethylene action inhibitor 1-methylcyclopropene on wax accumulation and related gene expression in 'Hongxiangsu' pears during cold storage was investigated. RESULTS: The alkanes, alkenes, fatty acids, esters, aldehydes and triterpenoids on the fruit surface accumulated and peaked at day 180, but fatty alcohols decreased before day 90 and then increased in the control. Treatment with 1-MCP (1.0 L L −1 ) reduced surface wax at day 180 of storage. Compared with the control, the wax crystals became smaller in 1-MCP-treated fruit on days 90 and 270. The 1-MCP decreased the expression levels of ethylene synthesis, perception and signal genes ACS1, ACO1, ERS1, ETR2, ERF1 and wax-related genes (LACS1, LACS2, KCS2, KCS9, KCS20, FDH, CER6, CER10, LTPG1, LTP3, LTP4, ABCG11 and ABCG12). CONCLUSION: These results suggested that 1-MCP suppressed ethylene synthesis and signal-pathway and wax-related gene expression; it also reduced the wax and the size of crystals on the fruit surface in cold-stored 'Hongxiangsu' pears. /jsfa ± 176.77b 1277.69 ± 124.08c 3012.26 ± 534.27a 680.31 ± 109.6c 3549.66 ± 760.88a 1201.3 ± 94.57c 1136.8 ± 121.64c 794.82 ± 119.56c J Sci Food Agric 2019; 99: 2438-2446

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“…Melting and re‐solidifying of epicuticular waxes made apple skin smooth (Ding et al ., 2020). In view of wax crystals arising from changes in the components or their quantity in cuticle, the water loss from apples might be more closely associated with the chemical characteristics of the cuticle (Lara et al ., 2015; Yang et al ., 2017a).…”

Section: Resultsmentioning

confidence: 99%

Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf life

Chen

Sun

et al. 2021

Int J of Food Sci Tech

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Knowledge of the dynamic composition changes of combined cuticular wax and cutin in apples during their shelf life is scarce. Therefore, this issue was addressed using GC-MS analyses of the respective epidermal components in 'Red Fuji' and 'Golden Delicious' apples at 5 days intervals during the shelf life of 25 days. Water loss from the apples was also assessed. The proportion of total n-alkanes decreased in cuticular wax, whereas total acids increased gradually, and cutin monomer content significantly changed during the first 5 days. The predominant wax compound, nonacosane (C 29 ), decreased by 40.13% and 26.22% in 'Red Fuji' and 'Golden Delicious' apples, respectively. The cutin monomers 10,16-dihydroxy hexadecanoic acid (10,16-diOH C 16:0 ) and 9,10,18-trihydroxyoctadecanoic acid (9,10,18-triOH C 18:0 ) were detected only at the beginning of shelf life in apples of both cultivars. Regression analysis indicated that the rate of water loss significantly correlated with eight components. Our results expand the understanding of the dynamics of both wax and cutin compounds in postharvest apples and help to target specific compounds to maintain the quality of apples throughout their shelf life.

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Analysis of the inhibitory effect of 1-Methylcyclopropene on skin greasiness in postharvest apples by revealing the changes of wax constituents and gene expression

Cited by 38 publications

References 48 publications

Effects of Preharvest and Postharvest Applications of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders of ‘Fuji’ Apples during Storage at Warm and Cold Temperatures

Effects of Preharvest and Postharvest Applications of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders of ‘Fuji’ Apples during Storage at Warm and Cold Temperatures

Effects of 1‐methylcyclopropene on surface wax and related gene expression in cold‐stored ‘Hongxiangsu’ pears

Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf life

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