Profiling shifts in protein complement in tomato fruit induced by atmospheric ozone-enrichment and/or wound-inoculation with Botrytis cinerea

Tzortzakis, Nikolaos; Taybi, Tahar; Antony, Edna; Singleton, Ian; Borland, Anne M.; Barnes, Jeremy

doi:10.1016/j.postharvbio.2012.12.005

Cited by 21 publications

(23 citation statements)

References 41 publications

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“…Unlike previous studies of proteins secretion by B. cinerea, including either the identified fungal proteins produced in cultures or the proteins reflected on both organisms simultaneously, this is the first analysis of the protein changes which are related to the healthy part of the infected fruit and the plant-fungal pathogen interaction. In that direction, a metadata analysis was observed following our previous study when examined the systemic response of the effects of ozone on healthy and wound-inoculated fruit with B. cinerea [29]. The systemic response of B. cinerea inoculation on tomato fruit has not been targeted previously, and this is addressed with the present analysis.…”

Section: Introductionmentioning

confidence: 99%

Physiological and Proteomic Approaches to Address the Active Role of Botrytis cinerea Inoculation in Tomato Postharvest Ripening

Tzortzakis

2019

Microorganisms

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Botrytis cinerea is an unbearable postharvest threat with significant economic impacts. Necrotrophic B. cinerea can readily infect ripe fruit resulting in the rapid progression of symptoms of the disease. To unravel the mechanism by which tomato fruit opposes pathogen attack, we investigated the changes in quality-related attributes as a direct response (DR) or systemic response (SR) of infected tomatoes to the B. cinerea. Additionally, the SR of protein yield and composition were studied in fruit stored at 11 °C/90% relative humidity (RH) for one week. Fungal infection accelerated ripening with increased ethylene and respiration rates. Fruit softening, ascorbic acid and β-carotene increase were associated with DR but not with the SR of the pathogen. Pathogen infection increased lipid peroxidation, causing the production of hydrogen peroxide and oxidative stress, as fruit activated both enzymatic and non-enzymatic mechanisms to trigger stress. B. cinerea increased up to 6.6% the protein yield and downregulated at least 39 proteins. Proteins involved in fruit ripening, such as an ethylene biosynthetic enzyme, were increased in wound-inoculated fruit. Moreover, antioxidant proteins, such as ascorbate peroxidase-APX1 and superoxide dismutase-SOD, increased in infected tomatoes, as these proteins are involved in reactive oxygen species detoxification. Constitutively-expressed proteins tended to be either increased (chaperonin and malate dehydrogenase) or remained unaffected (dehydrin) by pathogen inoculation. Protein levels involved in the metabolism of carbohydrate, the pentose phosphate pathway, terpenoid and flavonoid biosynthesis were differently affected during the treatments. By enabling a better understanding of the fungal direct or systemic response on fruit quality and ripening through biochemical and proteome studies, we may improve the plant–pathogen interaction and complexity.

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Section: Introductionmentioning

confidence: 99%

Physiological and Proteomic Approaches to Address the Active Role of Botrytis cinerea Inoculation in Tomato Postharvest Ripening

Tzortzakis

2019

Microorganisms

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Section: Introductionmentioning

confidence: 99%

“…The scientific research carried out by inter alia Tzortzakis et al () and Wang, Fan, Sokorai, and Sites () suggest that subjecting tomatoes to ozone activity enables disinfection of their surface and causes activation of enzymes that delay their spoilage. The usage of ozone in the food industry as a factor which extends the shelf life and as a bactericidal factor may limit the usage of traditional chemical compounds which are harmful for natural environment (Ong, Kazi, Forney, & Ali, ; Tzortzakis et al, ). Although many experiments have been conducted so far to assess the effect of gaseous ozone on the condition of vegetables and fruits during storage, for example, carrots (de Souza et al, ), red peppers (Alexandre, Santos‐Pedro, Brandão, & Silva, ), and apples (Lv, Tahir, & Olsson, ), further studies are needed to better understand the postharvest meachisms in plant tissues.…”

Section: Introductionmentioning

confidence: 99%

“…The scientific research carried out by inter alia Tzortzakis et al (2013) and Wang, Fan, Sokorai, and Sites (2019) suggest that subjecting tomatoes to ozone activity enables disinfection of their surface and causes activation of enzymes that delay their spoilage.…”

mentioning

confidence: 99%

“…The usage of ozone in the food industry as a factor which extends the shelf life and as a bactericidal factor may limit the usage of traditional chemical compounds which are harmful for natural environment (Ong, Kazi, Forney, & Ali, 2013;Tzortzakis et al, 2013).…”

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confidence: 99%

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Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

J Food Process Preserv

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The objective of the paper was to determine ozonization impact on antioxidant activity and physical properties of three tomato cultivars: Reconquista, Rapanui, and Sacher. Tomatoes were subjected to gaseous ozone with concentration of 0.9 and 2.5 mg/L (c1, c2) for 30 and 120 min (t1, t2) and then stored for 15 days in the temperature of 12 ± 1°C. Tomatoes treated with ozone proved a higher total antioxidant activity (higher compared to the control group by about 15%) and had a lower weight loss during storage; thus, they proved higher firmness. The most satisfying effects were obtained with the use of a dose of 2.5 mg/L for 120 min. As a result of ozonization of Sacher tomatoes from this group, it was possible to efficiently reduce the firmness decrease which on 15th day was 16.58%, while in the group of tomatoes not subjected to ozonization, it was at the level of 28.46%. Ozonization did not significantly affect the color of tomatoes. Based on the research that was carried out, it may be concluded that ozone limits the weight loss is an efficient method of extending the storage endurance of tomatoes. Practical applications Tomatoes, ripe quickly, changing the color, firmness, taste, and chemical composition. Tomatoes are prone to increased water loss, which significantly shortens their shelf life and has a negative influence on acceptable quality. A promising solution for prolonging the shelf life of tomatoes is the use of ozone gas (O3). Ozonated tomatoes are characterized by a lower, compare to control, weight loss and higher firmness. The use of ozone gas (O3) is an effective solution for prolonging the storage life of tomatoes. The application of ozonation in food industry allows to define this technology as safe and friendly for environment and people. Ozone decomposes to form oxygen; therefore, food products treated with ozone are free of chemical residue.

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Ozone: A Powerful Tool for the Fresh Produce Preservation

Tzortzakis

2016

Postharvest Management Approaches for Maintaining Quality of Fresh Produce

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Profiling shifts in protein complement in tomato fruit induced by atmospheric ozone-enrichment and/or wound-inoculation with Botrytis cinerea

Cited by 21 publications

References 41 publications

Physiological and Proteomic Approaches to Address the Active Role of Botrytis cinerea Inoculation in Tomato Postharvest Ripening

Physiological and Proteomic Approaches to Address the Active Role of Botrytis cinerea Inoculation in Tomato Postharvest Ripening

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Ozone: A Powerful Tool for the Fresh Produce Preservation

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