Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage

Chen, Yanpei; Zhang, Xiaochen; Luo, Zisheng; Jian, Sun; Li, Li; X, Yin; Li, Jiangkuo; Xu, Yanqun

doi:10.1016/j.foodchem.2021.129161

Cited by 32 publications

(14 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fruit softening can be caused by a decrease in fruit firmness, pathogen infection, decay and deterioration, and changes in the cell wall structure and composition [ 29 ]. Banana, persimmon, strawberry, blueberry, and other fruits are easy to soften after harvest [ 30 , 31 , 32 , 33 ]. Blueberries have a thin peel and abundant juice and are vulnerable to mechanical damage due, which eventually leads to microbial growth and nutrition and water loss, so the postharvest shelf life of fresh blueberries is very short [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

Putrescine Treatment Delayed the Softening of Postharvest Blueberry Fruit by Inhibiting the Expression of Cell Wall Metabolism Key Gene VcPG1

Song

Dai

Wang

et al. 2022

Plants

View full text Add to dashboard Cite

The postharvest shelf life of blueberries is very short at room temperature owing to softening, which reduces their edible value. Putrescine (Put) plays an important role in maintaining the firmness and prolonging the storage time of fruits. Therefore, we investigated the relationship between Put and the cell wall metabolism and their roles in the postharvest softening of blueberry. Harvested blueberry fruit was immersed in 1 mM Put aqueous solution for 10 min. After treatment, the blueberries were stored at 20 ± 0.5 °C and 80% relative humidity for 10 days. The results show that Put delayed the softening of the blueberries. Compared to the control, the blueberry fruit treated with Put showed higher levels of firmness and protopectin. Moreover, the activity and expression levels of the cell wall metabolism enzymes were markedly inhibited by the Put treatment, including polygalacturonase (PG), β−galactosylase (β−Gal), and β−glucosidase (β−Glu). The Put treatment promoted the expression of the Put synthesis gene VcODC and inhibited the expression of the Put metabolism gene VcSPDS. Further tests showed that the fruit firmness decreased significantly after the overexpression of VcPG1, which verified that VcPG1 is a key gene for fruit softening. The key transcription factors of fruit softening were preliminarily predicted and the expressions were analyzed, laying a foundation for the subsequent study of transcriptional regulation. These results indicate that Put delays the softening of postharvest blueberry by restraining the cell wall metabolism and maintaining the fruit firmness.

show abstract

Section: Discussionmentioning

confidence: 99%

Putrescine Treatment Delayed the Softening of Postharvest Blueberry Fruit by Inhibiting the Expression of Cell Wall Metabolism Key Gene VcPG1

Song

Dai

Wang

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…Cellulase degrades xyloglucan into cellulose hemicellulose, thereby affecting cell wall structure [ 39 ]. CL activity in wolfberry increased on day 14 of the storage period and then decreased rapidly, like the persimmon fruit during the postharvest storage, and may justify by the finding that cellulase is closely related to the early stage of fruit ripening and softening [ 40 ]. β-GC can convert cellobiose into glucose, and it has a complicated relationship with the degradation of cellulose [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

Elevated CO2 Enhanced the Antioxidant Activity and Downregulated Cell Wall Metabolism of Wolfberry (Lycium barbarum L.)

Liang

Luo

et al. 2021

Antioxidants

Self Cite

View full text Add to dashboard Cite

Modified atmosphere packaging (MAP) has been widely known to delay the postharvest fruit senescence; nevertheless, its effect on antioxidant activity and cell wall metabolism of wolfberry fruit is largely unknown. The present study investigated the impact of elevated CO2 on the quality attributes and cell wall degradation of wolfberry fruit during storage. The results showed that 10% CO2 better maintained the physiological quality and conferred the reduction in weight loss, decay index, and color change. Higher 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity, total phenol and flavonoid content, and superoxide dismutase (SOD) and catalase (CAT) activity of wolfberry were detected at elevated CO2 concentrations. Elevated CO2 atmosphere contributed to the maintenance of the cell integrity, the decrease of cell wall degradation (polygalacturonase, pectate lyase, cellulase, and β-glucosidase), and the increase of cellulose and proto pectin content. Overall, we revealed the potential mechanism of elevated CO2 on the antioxidant activity enhancement and cell wall homeostasis of fresh berry fruit.

show abstract

“…In addition, it is a seasonal fruit with a short harvest period and due to the lack of industrial processing, fresh persimmon cannot be consumed throughout the year [ 6 ]. Therefore, effective processing and preservation technologies are urgently needed to overcome these limitations [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

Yang

Wang

Vidyarthi

et al. 2022

Plants

View full text Add to dashboard Cite

In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactive compounds, and the antioxidant capacity of sliced persimmons were investigated in the current work. Results showed that the rehydration ratio (RR) of the samples under PVD was significantly higher than that of the traditional hot air-dried ones. Compared to the fresh samples, the dried persimmon slices indicated a decrease in the bioactive compounds and antioxidant capacity. The total phenolic content (TPC) of PVD samples at 70 °C was 87.96% higher than that of the hot air-dried persimmon slices at 65 °C. Interestingly, at 70 °C, the soluble tannin content and TPC of the PVD samples reached the maximum values of 6.09 and 6.97 mg GAE/g, respectively. The findings in the current work indicate that PVD is a promising drying method for persimmon slices as it not only enhances the drying process but also the quality attributes.

show abstract

Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage

Cited by 32 publications

References 38 publications

Putrescine Treatment Delayed the Softening of Postharvest Blueberry Fruit by Inhibiting the Expression of Cell Wall Metabolism Key Gene VcPG1

Putrescine Treatment Delayed the Softening of Postharvest Blueberry Fruit by Inhibiting the Expression of Cell Wall Metabolism Key Gene VcPG1

Elevated CO2 Enhanced the Antioxidant Activity and Downregulated Cell Wall Metabolism of Wolfberry (Lycium barbarum L.)

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

Contact Info

Product

Resources

About