Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism

Zhao, Hua; Jiao, Wenxiao; Cui, Kuanbo; Fan, Xinguang; Shu, Chang; Zhang, Wangli; Cao, Jiankang

doi:10.1016/j.foodchem.2019.03.088

Cited by 105 publications

(55 citation statements)

References 33 publications

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“…Special focus has been addressed to commercially important fruits, such as apples, pears, kiwifruits, and bananas that, at physiological maturity, are characterized by high starch contents that are converted to sugars during storage. An emerging research area is the impact of carbohydrate composition and contents on the sensitivity of fruits to low temperatures, although results are inconsistent (Zhao H. et al, 2019). Furthermore, over the recent years, a number of studies reported the effects of applications of chemicals on CI development in fruits in relation to sugar metabolism and/or changes in carbohydrate content.…”

Section: Low-temperature Storagementioning

confidence: 99%

“…Brizzolara et al (2018) found that "Red Haven" peaches had higher contents of sucrose and sugar alcohols such as sorbitol and maltitol after cold storage and reduced susceptibility to CI compared with "Flaminia" and "Regina di Londa" fruits. Induction of chilling tolerance of nectarines stored at near freezing temperatures (−1.4°C) has been associated to reduced activities of sucrose metabolism-associated enzymes that resulted in higher sucrose contents (Zhao H. et al, 2019). Sound peaches were characterized by higher activities of hexokinase, fructokinase, and energy metabolism-associated enzymes and higher content of sucrose and lower contents of fructose and glucose were associated with reduced CI induced by glycine betaine treatment .…”

Section: Low-temperature Storagementioning

confidence: 99%

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Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

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Section: Low-temperature Storagementioning

confidence: 99%

Section: Low-temperature Storagementioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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“…Previous research reports that sugar can be used as a ROS scavenger to enhance tolerance in plants (Lu et al., 2019). An increase in sucrose content helped improve the cold tolerance of nectarine fruits (Zhao et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

The effect of exogenous 24‐epibrassinolide pretreatment on the quality, antioxidant capacity, and postharvest life of wucai (Brassica campestris L.)

Yuan

Nie

et al. 2021

Food Science & Nutrition

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The quality of green leafy vegetables is easily lost during the postharvest period. The effect of exogenous 24‐epibrassinolide (EBR) pretreatment on the quality of wucai was evaluated in the present study. Wucai plants were sprayed twice with 0.1 μM EBR before harvesting. Two storage temperatures were tested: 25°C and 4°C. At 4°C, EBR pretreatment significantly delayed the degradation of the pigment and plant water loss. Furthermore, we measured the activity of key enzymes of the ascorbic acid (AsA)‐glutathione (GSH) cycle, the content of the main metabolites, and the expression of the AsA metabolism‐related genes in leaves. The results indicated that all three plants showed stronger antioxidant capacity after EBR pretreatment. At 4°C and 25°C, the storage time of wucai was 20 days and 7 days after EBR treatment, while the samples could be stored for 14 days and 4 days without EBR treatment application, respectively. At 4°C, the nutritional properties of wucai pretreated with EBR, such as total free amino acids, total soluble sugar, and cellulose contents, were higher than those of the control, while the content of nitrite and lignin was lower than that of the control. Hence, EBR pretreatment was able to enhance the antioxidant capacity of wucai, maintain normal leaf color and shape during storage, and delay the decline of nutritional properties; therefore, EBR pretreatment has potential commercial value for prolonging the market life of wucai.

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“…Ca 2+ -ATPase can utilize energy to transport Ca 2+ from cytoplasm to mitochondria, maintaining the Ca 2+ supply to ensure energy production, and to preserve the integrity of cell structure [ 7 , 59 ]. Abundant studies reported that insufficient energy and scanty ATPase activity could stimulate quality deterioration of postharvest fruits and vegetables such as banana [ 60 ], peach [ 61 ], litchi [ 9 , 24 , 57 ], broccoli [ 56 ], longan [ 7 ], and lotus [ 59 ]. In our work, the H + -ATPase and Ca 2+ -ATPase activities decreased gradually along with the postharvest storage ( Figure 3 A,B).…”

Section: Discussionmentioning

confidence: 99%

The Involvement of Energy Metabolism and Lipid Peroxidation in Lignin Accumulation of Postharvest Pumelos

2020

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Lignification is especially prominent in postharvest pumelo fruit, which greatly impairs their attractiveness and commercial value. This study investigated the energy metabolism and lipid peroxidation and their relationship with accumulated lignin content in juice sacs of “Hongroumiyou” (HR) during 90 d of storage at 25 °C. The results indicated that, the alterations of energy metabolism in juice of sacs of postharvest pumelos was featured by a continuous decline in energy charge and ATP/ADP; an increase in succinic dehydrogenase (SDH) activity before 30 d and increases in activities of cytochrome c oxidase (CCO) and F0F1-ATPase before 60 d; but declines in activities of Ca2+-ATPase and H+-ATPase. Additionally, enhanced contents of H2O2, O2−, and –OH scavenging rate; increased malondialdehyde (MDA) content; and transformation of unsaturated fatty acids (USFA) to saturated fatty acids (USFA) and reduced USFA/SFA (U/S) could result in lipid peroxidation and membrane integrity loss. Moreover, correlation analysis showed that lignin accumulation was in close relation to energy metabolism and lipid peroxidation in juice sacs of postharvest pumelos. These results gave evident credence for the involvement of energy metabolism and lipid peroxidation in the lignin accumulation of HR pumelo fruit during postharvest storage.

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Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism

Cited by 105 publications

References 33 publications

Primary Metabolism in Fresh Fruits During Storage

Primary Metabolism in Fresh Fruits During Storage

The effect of exogenous 24‐epibrassinolide pretreatment on the quality, antioxidant capacity, and postharvest life of wucai (Brassica campestris L.)

The Involvement of Energy Metabolism and Lipid Peroxidation in Lignin Accumulation of Postharvest Pumelos

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