Biochemical and molecular effects of glycine betaine treatment on membrane fatty acid metabolism in cold stored peaches

Wang, Li; Bokhary, Syed Umar Farooq; Xie, Bing; Hu, Shunqing; Jin, Peng; Zheng, Yonghua

doi:10.1016/j.postharvbio.2019.04.007

Cited by 71 publications

(31 citation statements)

References 43 publications

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“…Among three coating treatments, chitosan‐coated lettuce showed the lowest MDA content from day 3. PLD and LOX are crucial participants in phospholipid hydrolysis and membrane lipid peroxidation (Hong et al., 2016; Wang et al., 2019). From Figure 4b, three groups of polysaccharide‐coated fresh‐cut lettuces exhibited relatively lower PLD activity than control during storage.…”

Section: Resultsmentioning

confidence: 99%

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

et al. 2021

Food Science & Nutrition

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Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during cold storage (4°C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh‐cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh‐cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide‐based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh‐cut lettuce.

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Section: Resultsmentioning

confidence: 99%

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

et al. 2021

Food Science & Nutrition

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“…Cell membrane, as the first barrier, which separates cell components from the environment, is the first part of the cell being destroyed by various stress factors (Wang et al, 2019;Zhang & Tian, 2010).…”

Section: Discussionmentioning

confidence: 99%

Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage

Molaei

Rabiei

Soleimani

et al. 2021

J. Food Process. Preserv.

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The main purpose of cold storage of fruits and vegetables is to maintain their nutritional and sensory values during their long-term postharvest life (Aghdam et al., 2018). However, the high sensitivity of tropical and subtropical crops such as pomegranate fruits (Punica granatum L.) to low temperatures limits the applicability of cold storage (Sayyari et al., 2016). Storage of pomegranate fruits at a low temperature (5°C or lower) is limited by some disorders, for example, browning, scaled, and pitting as the main symptoms of chilling injury (CI) (Pareek et al., 2015). Therefore, in various trials, several treatments have been tested to enhance chilling tolerance and decrease CI symptoms in pomegranate fruits, including salicylic acid (Sayyari et al., 2009), salicyloyl chitosan (Sayyari et al., 2016),

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“…The study of García-Pastor et al (2020) showed that the MeJa treatment reduced external and internal CI symptoms in pomegranate husk likely by reducing UFA losses and enhancing the UFA/SFA ratio. It has also been reported that the GB treatment can alleviate the CI of peach fruit by increasing the levels of unsaturated fatty acids and the degree of unsaturation ( Wang L. et al, 2019 ). During storage, cell senescence leads to lipid peroxidation, which reduces fatty acid unsaturation, resulting in decreased cell membrane fluidity and structural and functional destruction.…”

Section: Discussionmentioning

confidence: 99%

Effect of Intermittent Warming on the Quality and Lipid Metabolism of Blueberry (Vaccinium corymbosum L., cv. Duke) Fruit

Dai

Wang

et al. 2021

Front. Plant Sci.

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The change of lipid metabolism is a key point of blueberry fruit after refrigeration. This study was conducted to evaluate the effects of intermittent warming (IW) of “DuKe” blueberry fruit on its shelf life at 20 ± 0.5°C following 30 days of refrigeration. IW-treated fruit showed higher contents of phosphatidylcholine, linoleic acid, and oleic acid but lower contents of phosphatidic acid and palmitic acid compared to controls. Protective effects on the cell membrane were also reflected as inhibition of the activity of phospholipase D and lipoxygenase. The blueberry fruit showed a lower decay and pitting incidence with higher firmness than control. Interestingly, IW increased C-repeat binding transcription factor gene expression, which can induce the expression of genes related to hypothermia tolerance in plant cells at low temperature. These results indicate that IW can prevent damage to the membrane lipids, which occurs by senescence at a low temperature of blueberry fruit.

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Biochemical and molecular effects of glycine betaine treatment on membrane fatty acid metabolism in cold stored peaches

Cited by 71 publications

References 43 publications

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage

Effect of Intermittent Warming on the Quality and Lipid Metabolism of Blueberry (Vaccinium corymbosum L., cv. Duke) Fruit

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