Cold shock treatment maintains quality and induces relative expression of cold shock domain protein (CSDPs) in postharvest sweet cherry

Gu, Shuang; Xu, Dongying; Zhou, Fuhui; Gao, Hongdou; Hu, Wenzhong; Gao, Xueqing; Jiang, Aili

doi:10.1016/j.scienta.2019.109058

Cited by 19 publications

(7 citation statements)

References 40 publications

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“…The results indicate that CEFW effectively reduced the MDA content in the fruits. Similar reductions in the MDA content have been reported in harvested longans after AEW treatment (Tang et al, 2021), and inhibited accumulation of MDA content has been observed in sweet cherries after cold shock treatment (Gu et al, 2020). The MDA content was reported to increase in conjunction with changes in SOD and POD activities (Kou et al, 2019).…”

Section: Resultssupporting

confidence: 74%

Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)

Shi

et al. 2022

Food Processing Preservation

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This study evaluated the effect of cold electrolyzed functional water (CEFW) treatment on the quality of cold‐stored Hupingzao jujube fruit. In the study, the fruit firmness, total soluble solids (TSS), titratable acid (TA), TSS/TA ratio, color development, weight loss, respiration rate, vitamin C content, malondialdehyde (MDA) content were evaluated. In addition to this, the polyphenoloxidase (PPO), superoxide dismutase (SOD), and peroxidase (POD) activities were assessed. The results indicated that CEFW treatment inhibited the decline in firmness, weight loss, vitamin C content, and fruit brightness. On the 100th day, CEFW treatment reduced the fruit TSS/TA to 119.74, respiration rate to 32.91 CO2 mg kg−1 h−1, peel color reddening index a*/b* to 0.53, and PPO activity to 3.97 U min−1 g−1. The MDA content of CEFW‐treated fruit was 1.31 μmol g−1, which was significantly lower than the control group; the activity of SOD and POD in CEFW‐treated fruit was 35.49 U g−1 and 2.31 U min−1 g−1, respectively, which were significantly higher than the control group. In conclusion, cold water and CEFW treatments could delay the senescence of postharvest jujube fruit and maintain the fruit quality during cold storage, and CEFW treatment had better effect. Novelty impact statement The quality of Hupingzao jujube was declined during cold storage. The reddening of the jujube fruit peel was alleviated after cold water and cold electrolyzed functional water treatments, and the fruit quality was maintained. And the cold electrolyzed functional water treatment had better effect.

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Section: Resultssupporting

confidence: 74%

Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)

Shi

et al. 2022

Food Processing Preservation

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“…The sweet cherry fruits were immersed in 0 °C ice water (ice:water = 1:1 w/v) for 10 min, then were stored at 0 ± 1 °C and 90% relative humidity (RH) in the dark. The results showed that cold shock treatment not only reduced the weight loss and inhibited the accumulation of malondialdehyde of the sweet cherry fruits, but also maintained some other indicators like firmness, chroma values, and total anthocyanin ( Gu et al, 2020 ).…”

Section: Factors Affecting Sweet Cherries Compositionmentioning

confidence: 98%

Novel insights in health-promoting properties of sweet cherries

Faienza

Corbo

Carocci

et al. 2020

Journal of Functional Foods

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Sweet cherry (Prunus avium L.) is one of the most popular and appreciated temperate fruit not only for its sensory and nutritional properties, but also for its content in bioactive compounds. Consumption of sweet cherries brings beneficial effects on to health, which include prevention and modulatory effects in several chronic diseases such as (diabetes mellitus, cancer, cardiovascular and other inflammatory diseases). The presence of natural polyphenolic compounds with high antioxidant potential might drive and partly explain such beneficial effects, but more translational and clinical studies should address this topic. Here, we review the health-promoting properties of cherries and their bioactive compounds against human diseases.

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“…Recently, CST has been used on various types of horticultural produce, for example, in cucumber, CST has shown to regulate proline metabolism and maintain a higher energy charge, which ultimately leads to a decrease in CI symptoms (Jiang et al 2021). Gu et al (2020) revealed that CST maintained quality in postharvest sweet cherry.…”

Section: Introductionmentioning

confidence: 96%

CpCOR1 gene positively regulates cold tolerance and antioxidant activity of papaya fruit under postharvest cold shock treatment

Nian,

Aslam,

Zou

et al. 2024

Preprint

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Inappropriate low temperatures can induce harmful effects on post-harvest papaya fruit, a phenomenon known as "chilling injury." This study aims to elucidate the role of CpCOR1, a gene encoding a cold-regulated protein, in the manifestation of low temperature-induced chilling injury in papaya fruit. Our results demonstrate that cold shock treatment (CST, 2 ℃ ice-water for 0.5 h) significantly reduced the chilling injury index (CII), concurrently preserving the cell microstructure and mitigating the increase in cell membrane permeability during both 5 ℃ and 25 ℃ storage. Transcriptome analysis and qRT-PCR revealed a substantial up-regulation of the CpCOR1 gene in CST papaya fruit compared to the control fruit. Furthermore, bioinformatics and phylogenetic tree analysis identified CpCOR1 as a basic hydrophobic protein with a coding sequence of 606 bp and an amino acid sequence of 201 aa, classifying it under the COR413 subgroup. Sub-cellular localization assays confirmed that CpCOR1 is primarily localized to the cell membrane. Moreover, overexpression of CpCOR1 in tobacco leaves and papaya fruit significantly alleviated chilling injury symptoms, suppressed yellowing, reduced malondialdehyde (MDA) accumulation, and maintained higher activities of antioxidant enzymes, including catalase (CAT) and ascorbate peroxidase (APX), compared to the control group. In summary, our findings suggest that cold shock treatment is an effective strategy to retard the onset of low-temperature damage, with CpCOR1 playing a pivotal role in enhancing cold resistance and delaying ripening by activating antioxidant activity in papaya fruit.

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Cold shock treatment maintains quality and induces relative expression of cold shock domain protein (CSDPs) in postharvest sweet cherry

Cited by 19 publications

References 40 publications

Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)

Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)

Novel insights in health-promoting properties of sweet cherries

CpCOR1 gene positively regulates cold tolerance and antioxidant activity of papaya fruit under postharvest cold shock treatment

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