Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

Wang, Junwei; Jiang, Yuwei; Li, Guode; Lv, Mei; Zhou, Xin; Zhou, Qian; Fu, Weiwei; Zhang, Lei; Chen, Yufeng; Ji, Shujuan

doi:10.1016/j.postharvbio.2018.01.020

Cited by 38 publications

(11 citation statements)

References 38 publications

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“…The browning index (BI) was calculated as previously described 5 . The severity of browning was assessment based on the following four-grade scale: 0 = no peel browning, 1 = slight (browning area < 1/3 of the total area), 2 = moderate (1/3 < browning area < 2/3 of the total area), and 3 = severe (browning area > 2/3 of the total area).…”

Section: Incidence and Index Of Peel Browningmentioning

confidence: 99%

“…"Nanguo" pears are typically harvested in the middle of September 2 . Although the fruits can be stored for only~20 d at room temperature 3 , cold storage technology can extended their shelf life to several months 4,5 . However, peel browning is one of the most typical CI symptoms in long-term low temperature-stored "Nanguo" pears, which seriously affects the quality and commercial value of the fruit 4 .…”

Section: Introductionmentioning

confidence: 99%

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PuMYB21/PuMYB54 coordinate to activate PuPLDβ1 transcription during peel browning of cold-stored “Nanguo” pears

et al. 2020

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Refrigeration is commonly used to extend the storage life of "Nanguo" pears, but fruit in long-term refrigeration is prone to peel browning, which is related to membrane lipid degradation. To determine the mechanism of membrane lipid degradation, we identified two R2R3-MYB transcription factors (TFs), PuMYB21 and PuMYB54, from "Nanguo" pears, which were notably expressed in response to cold stress and during the peel-browning process. The results from yeast one-hybrid, electrophoretic mobility shift, and transient expression assays indicated that both PuMYB21 and PuMYB54 directly bind to the promoter of PuPLDβ1 (a key enzyme catalyzing the hydrolysis of membrane phospholipids) and activate its expression, which probably enhances the degradation of membrane phospholipids and eventually results in peel browning. Moreover, the overexpression of PuMYB21 and PuMYB54 can greatly activate the transcription of endogenous PuPLDβ1 in both "Nanguo" pear fruits and calli, and their silencing can inhibit its transcription. Furthermore, yeast two-hybrid, bimolecular fluorescence complementation, and pull-down assays verified that PuMYB21 interacts with PuMYB54 to enhance the expression of PuPLDβ1. In summary, we demonstrate that PuMYB21 and PuMYB54 may have roles in membrane lipid metabolism by directly binding to the downstream structural gene PuPLDβ1 during the low temperature-induced peel browning of "Nanguo" pears.

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Section: Incidence and Index Of Peel Browningmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

PuMYB21/PuMYB54 coordinate to activate PuPLDβ1 transcription during peel browning of cold-stored “Nanguo” pears

et al. 2020

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“…Fruit tissue structure and regionalization of the cell space are damaged by fresh-cut operations, destroying partitions between PPO and substrate polyphenols and allowing contact between enzymes and substrates for catalysis by PPO of the transformation of contact the transformation of, phenolic compounds into quinone compounds [11,12]. Melanins are accumulated through secondary enzyme reactions, inducing the enzymatic browning reaction [13][14][15][16]. Liu et al [17] studied the reaction mechanism of enzymatic browning during potato processing, and analyzed the correlation between substrates and browning.…”

Section: Discussionmentioning

confidence: 99%

Metabolomics Study of Browning Mechanism in Eggplant Fruits

Liu

Zhang

Shang

et al. 2020

Preprint

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Objective ： Fresh-cut fruits and vegetables is an emerging type of fruits and vegetables processing products for consumers to eat immediately or for the catering industry. Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. Eggplant is a common vegetable, which is favored by consumers. Accordingly, we used an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) to explore the browning mechanism in peeled eggplant ( Solanum melongena L . ). Results: Metabolomics revealed several hundred differential metabolites, including lipids, phenols, sugars and fatty acids. The content of these metabolites changed dynamically as the peeled time increased. The content of polyphenols, especially chlorogenic acid, increased significantly, suggesting that the main substrate for enzymatic browning in eggplant is chlorogenic acid. Furthermore, all the differential metabolite were mapped to KEGG pathway, revealing significant differences in linoleic acid metabolism, tyrosine metabolism，glutathione metabolism, pentose phosphate pathway, tropane, piperidine and pyridine alkaloid biosynthesis, phenylpropanol metabolism and glycosylphosphatidylinositol(GPI)-anchor biosynthesis over time. Therefore, we speculate that some metabolic pathways that are closely connected with respiration, glycolysis, ATP synthesis, and phenolic synthesi are disturbed after peeling, under the action of enzymes, eventually leading to browning.

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“…Fruit tissue structure and regionalization of the cell space are damaged by fresh-cut operations, destroying partitions between PPO and substrate polyphenols and allowing contact between enzymes and substrates for catalysis by PPO of the transformation of contact the transformation of, phenolic compounds into quinone compounds [14]. Melanins are accumulated through secondary enzyme reactions, inducing the enzymatic browning reaction [15][16][17][18]. Liu et al [19] studied the reaction mechanism of enzymatic browning during potato processing, and analyzed the correlation between substrates and browning.…”

Section: Discussionmentioning

confidence: 99%

Metabolomics Study of Browning Mechanism in Eggplant Fruits

Liu

Zhang

Shang

et al. 2019

Preprint

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Background: Fresh-cut fruits and vegetables is a emerging type of fruits and vegetables processing products for consumers to eat immediately or for the catering industry. Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. Eggplant is a common vegetable, which is favored by consumers. Accordingly, we used an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) to explore the browning mechanism in peeled eggplant ( Solanum melongena L . ). Results: Metabolomics revealed several hundred differential metabolites, including lipids, phenols, sugars and fatty acids. The content of these metabolites changed dynamically as the peeled time increased. The content of polyphenols, especially chlorogenic acid, increased significantly, suggesting that the main substrate for enzymatic browning in eggplant is chlorogenic acid. Furthermore, all the differential metabolite were mapped to KEGG pathway, revealing significant differences in linoleic acid metabolism, tyrosine metabolism ，glutathione metabolism, pentose phosphate pathway, tropane, piperidine and pyridine alkaloid biosynthesis, phenylpropanol metabolism and glycosylphosphatidylinositol(GPI)-anchor biosynthesis over time. Therefore, we speculate that some metabolic pathways that are closely connected with respiration, glycolysis, ATP synthesis, and phenolic synthesi are disturbed after peeling, under the action of enzymes, eventually leading to browning. Conclusions: We established an untargeted metabolomics method based on LC-MS technology to explain the mechanism of eggplant browning, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables deeply processing, and furnish new ideas and perspectives for understanding fruit and vegetable browning in the future.

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Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

Cited by 38 publications

References 38 publications

PuMYB21/PuMYB54 coordinate to activate PuPLDβ1 transcription during peel browning of cold-stored “Nanguo” pears

PuMYB21/PuMYB54 coordinate to activate PuPLDβ1 transcription during peel browning of cold-stored “Nanguo” pears

Metabolomics Study of Browning Mechanism in Eggplant Fruits

Metabolomics Study of Browning Mechanism in Eggplant Fruits

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