UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Zhao, Yaqi; Zuo, Jinhua; Yuan, Shuzhi; Shi, Wenlin; Shi, Junyan; Feng, Bihong; Wang, Qing

doi:10.3390/foods10122964

Cited by 12 publications

(3 citation statements)

References 55 publications

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“…6), whereas 3.5 kJ m −2 UV light treatment was revealed to have lower LOX activity, MDA, and MEL in mulberry, which reflected the reduced oxidative stress, resulting in decreased membrane peroxidation and maintenance of membrane integrity. The results of the present study are in agreement with Zhao et al 41 who showed that the MDA content of pepino fruit was lower in UV-C treatment (1.5 KJ m −2 ). So, UV-C treatment may help to maintain membrane integrity and reduce ROS damage in harvested pepino.…”

Section: Dq341381supporting

confidence: 93%

Post‐harvest ultraviolet irradiation induces changes in physical–chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit

Ghafari,

Hassanpour,

Motafakkerazad

2023

J Sci Food Agric

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BackgroundEarlier studies have reported that post‐harvest UV irradiation can increase health‐promoting compound contents, but the effects of UV irradiation on the possibility of reducing polycyclic aromatic hydrocarbons (PAHs) contents in mulberries are still less known. Fruits of black mulberry were exposed to two UV illumination dosages (3.5 and 7 kJ/m2) and stored for 4, 8, and 12 days.ResultsMulberries treated showed higher antioxidant enzymes activity and phenolic compounds content compared to control. The transcription factors (TFs) MdoMYB121, MdoMYB155, MdbZIP2, and MdbZIP48 were highly expressed in two UV illumination dosages (about 45–95% higher than control). The fluorine (Flu) naphthalene (Nap) content in treated fruits decreased by 21–85% compared to control.ConclusionThe findings of this study indicate that UV irradiation can be considered a promising technique to some PAHs removal and increase the health‐promoting potential and indirectly to ameliorate the aesthetic value due to desirable colour parameters.This article is protected by copyright. All rights reserved.

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Section: Dq341381supporting

confidence: 93%

Post‐harvest ultraviolet irradiation induces changes in physical–chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit

Ghafari,

Hassanpour,

Motafakkerazad

2023

J Sci Food Agric

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“…Early pepino metabolic has not been completely investigated despite improvements in metabolomics technologies. Currently, there are only two studies on the literature which used HS-GC-MS to determine volatile compounds in pepino [ 42 , 43 ]. Among these approaches, metabolite detection is frequently used to understand volatiles metabolic status, making a direct link between phenotypes and genotypes.…”

Section: Discussionmentioning

confidence: 99%

An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation

Sun

Zhao

et al. 2022

Foods

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Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed metabolomics data from three different pepino growing regions in Haidong, Wuwei, and Jiuquan and counted the status of sweetness, acidity, flavor, and overall liking ratings of pepino fruit in these three regions by sensory panels. The metabolomics and flavor ratings were also integrated and analyzed using statistical and machine learning models, which in turn predicted the sensory panel ratings of consumers based on the chemical composition of the fruit. The results showed that pepino fruit produced in the Jiuquan region received the highest ratings in sweetness, flavor intensity, and liking, and the results with the highest contribution based on sensory evaluation showed that nucleotides and derivatives, phenolic acids, amino acids and derivatives, saccharides, and alcohols were rated in sweetness (74.40%), acidity (51.57%), flavor (56.41%), and likability (33.73%) dominated. We employed 14 machine learning strategies trained on the discovery samples to accurately predict the outcome of sweetness, sourness, flavor, and liking in the replication samples. The Radial Sigma SVM model predicted with better accuracy than the other machine learning models. Then we used the machine learning models to determine which metabolites influenced both pepino flavor and consumer preference. A total of 27 metabolites most important for pepino flavor attributes to distinguish pepino originating from three regions were screened. Substances such as N-acetylhistamine, arginine, and caffeic acid can enhance pepino‘s flavor intensity, and metabolites such as glycerol 3-phosphate, aconitic acid, and sucrose all acted as important variables in explaining the liking preference. While glycolic acid and orthophosphate inhibit sweetness and enhance sourness, sucrose has the opposite effect. Machine learning can identify the types of metabolites that influence fruit flavor by linking metabolomics of fruit with sensory evaluation among consumers, which conduces breeders to incorporate fruit flavor as a trait earlier in the breeding process, making it possible to select and release fruit with more flavor.

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“…The content of MDA in exocarp was determined by trichloroacetic acid (TBA) method with slight modification according to the previous study [ 71 ]. The sample’s absorbance value at wavelengths of 600 nm, 532 nm, and 450 nm was calculated (μmol g −1 FW).…”

Section: Methodsmentioning

confidence: 99%

Post-Harvest Application of Nanoparticles of Titanium Dioxide (NPs-TiO2) and Ethylene to Improve the Coloration of Detached Apple Fruit

Wang,

Chen,

Wang

et al. 2023

Foods

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In this study, we analyzed the effects of treatments with titanium dioxide nanoparticles (NPs-TiO2) and ethylene on anthocyanin biosynthesis and reactive oxygen species (ROS) metabolism during light exposure in ripe ‘red delicious’ apples. Both treatments led to improved anthocyanins biosynthesis in detached mature apples, while the NPs-TiO2 had less impact on the fruit firmness, TSS, TA, and TSS/TA ratio. Furthermore, the effects of both treatments on the expression of anthocyanin-related enzymes and transcription factors in the apple peel were evaluated at the gene level. The differentially expressed genes induced by the two treatments were highly enriched in the photosynthesis and flavonoid biosynthesis pathways. The expression of structural genes involved in anthocyanin biosynthesis and ethylene biosynthesis was more significantly upregulated in the ethylene treatment group than in the NPs-TiO2 treatment group, and the opposite pattern was observed for the expression of genes encoding transcription factors involved in plant photomorphogenesis pathways. In addition, the ROS levels and antioxidant capacity were higher and the membrane lipid peroxidation level was lower in fruit in the NPs-TiO2 treatment group than in the ethylene treatment group. The results of this study reveal differences in the coloration mechanisms induced by NPs-TiO2 and ethylene in apples, providing new insights into improving the color and quality of fruits.

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UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Cited by 12 publications

References 55 publications

Post‐harvest ultraviolet irradiation induces changes in physical–chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit

Post‐harvest ultraviolet irradiation induces changes in physical–chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit

An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation

Post-Harvest Application of Nanoparticles of Titanium Dioxide (NPs-TiO2) and Ethylene to Improve the Coloration of Detached Apple Fruit

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