High oxygen atmospheric packaging treatment regulates the postharvest changes of Chinese kale (Brassica oleracea var. alboglabra) during storage

Abstract

Chinese kale is one of the most popular vegetables in southern China and Asia, but it has a short shelf-life. The effect of high oxygen atmospheric packaging (HOAP) treatment on the respiration rate as well as chlorophyll content and the expression of their metabolism-related genes of the soluble proteins in Chinese kale during storage were assessed. The results showed that Chinese kale subjected to HOAP treatment showed stimulated respiration rate and regulated expression of chlorophyll metabolism-related genes, such as BrChlases, BrPPH (pheophytin pheophorbide hydrolase), BrPAO (pheidea oxygenase gene), BrRCCR (red chlorophyll catabolite reductase), and BrSAG12 (senescenceassociated gene), compared to the Chinese kale in the control. The activities of chlorophyll enzymes, that is, Chlase and Mg-dechelatase, were also influenced by HOAP treatment during storage. Furthermore, the total content of soluble proteins was stimulated to accumulate, and the intensity of protein bands, detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiling, increased in HOAP-treated samples. Based on the current results, as well as the results of our previous study regarding HOAP treatment of other vegetables, we speculate that HOAP may function by regulating the respiration rate and the accumulation of functional proteins, especially chlorophyll catabolic and antioxidant enzymes, to maintain the freshness of Chinese kale during storage. Practical Application: HOAP treatment could be a potential method for delaying quality changes and extending the shelf-life of Chinese kale after harvest.

A novel postharvest preservation technology of fruit—Intermittent high oxygen treatment: A case study on “Lingwu” long jujube

“…Of note, 50% and 90% IHOT group had a higher level than the control fruit. These results were consistent with the previous study that the respiration rate was stimulated by 100% high oxygen treatment in button mushroom and Chinese kale (Jiang, 2013; Wang et al, 2021). Additionally, at the late of storage, the higher firmness, lower weight loss, and integrated cell structure (Figures 2b and 3a,b) prompted (more free water) the fresh jujube to maintain a stable metabolism and delayed aging of fruit, which may be related to higher respiration rate.…”

“…These results were consistent with the previous F I G U R E 2 Effect of intermittent high oxygen treatment (IHOT) on the appearance (a) and morphology (b) of "Lingwu" long jujube fruit. The microstructure of 'Lingwu' long jujube fruit was observed with scanning electron microscopy at 300× magnification study that the respiration rate was stimulated by 100% high oxygen treatment in button mushroom and Chinese kale (Jiang, 2013;Wang et al, 2021). Additionally, at the late of storage, the higher firmness, lower weight loss, and integrated cell structure (Figures 2b and 3a,b) prompted (more free water) the fresh jujube to maintain a stable metabolism and delayed aging of fruit, which may be related to higher respiration rate.…”

“…And, CA and MAP are both often used for regulating the metabolic activity of fruits and vegetables by the different gas composition environment of carbon dioxide, oxygen concentrations, and nitrogen during storage (Li, Zhang, et al, 2020; Reche et al, 2019). Meanwhile, different concentrations and compositions of gas and treatment methods would often bring different results of preservation in the different species of fruits and vegetables (Ma et al, 2017; Ntsoane et al, 2020; Reche et al, 2019; Wang et al, 2021).…”

Transcriptome Analysis Reveals the Mechanism by Which Exogenous Melatonin Treatment Delays Leaf Senescence of Postharvest Chinese Kale (Brassica oleracea var. alboglabra)

“…Renowned for its delicate flavor and nutritional richness, including carotenoids, ascorbic acid, and glucosinolates, it enjoys popularity among consumers [1][2][3]. Despite its appeal, this green leafy vegetable faces a brief shelf-life, typically lasting only two to three days, characterized by rapid water loss, yellowing, and quality deterioration postharvest [4]. Various treatments, such as 1-methylcyclopropene (1-MCP) [5], light exposure [6], hot water immersion [7], or high-oxygen atmospheric packaging [4], have been explored to prolong senescence and uphold postharvest quality.…”

“…Despite its appeal, this green leafy vegetable faces a brief shelf-life, typically lasting only two to three days, characterized by rapid water loss, yellowing, and quality deterioration postharvest [4]. Various treatments, such as 1-methylcyclopropene (1-MCP) [5], light exposure [6], hot water immersion [7], or high-oxygen atmospheric packaging [4], have been explored to prolong senescence and uphold postharvest quality. However, more effective chemical treatments remain elusive.…”