Postharvest hydrogen sulfide infiltration modulates antioxidative metabolism and increases shelf life of litchi

2020 ◽  
Vol 42 (5) ◽  
Author(s):  
Vinayak Deshi ◽  
Mohammed Wasim Siddiqui ◽  
Fozia Homa ◽  
J. P. Singh
Keyword(s):  
Hydrogen Sulfide ◽  
Shelf Life ◽  
Antioxidative Metabolism

scholarly journals Postharvest Treatment of Hydrogen Sulfide Delays the Softening of Chilean Strawberry Fruit by Downregulating the Expression of Key Genes Involved in Pectin Catabolism

2021 ◽  
Vol 22 (18) ◽  
pp. 10008
Author(s):  
Sebastian A. Molinett ◽  
Juan F. Alfaro ◽  
Felipe A. Sáez ◽  
Sebastian Elgueta ◽  
María A. Moya-León ◽  
...  
Keyword(s):  
Cell Wall ◽  
Hydrogen Sulfide ◽  
Shelf Life ◽  
Storage Period ◽  
Pectate Lyase ◽  
Optimal Dose ◽  
Fleshy Fruit ◽  
Fruit Firmness ◽  
Pectin Degradation ◽  
Cell Wall Disassembly

Hydrogen sulfide (H2S) plays several physiological roles in plants. Despite the evidence, the role of H2S on cell wall disassembly and its implications on fleshy fruit firmness remains unknown. In this work, the effect of H2S treatment on the shelf-life, cell wall polymers and cell wall modifying-related gene expression of Chilean strawberry (Fragaria chiloensis) fruit was tested during postharvest storage. The treatment with H2S prolonged the shelf-life of fruit by an effect of optimal dose. Fruit treated with 0.2 mM H2S maintained significantly higher fruit firmness than non-treated fruit, reducing its decay and tripling its shelf-life. Additionally, H2S treatment delays pectin degradation throughout the storage period and significantly downregulated the expression of genes encoding for pectinases, such as polygalacturonase, pectate lyase, and expansin. This evidence suggests that H2S as a gasotransmitter prolongs the post-harvest shelf-life of the fruit and prevents its fast softening rate by a downregulation of the expression of key pectinase genes, which leads to a decreased pectin degradation.

Hydrogen Sulfide Prolongs Postharvest Shelf Life of Strawberry and Plays an Antioxidative Role in Fruits

2012 ◽  
Vol 60 (35) ◽  
pp. 8684-8693 ◽  
Author(s):  
Lan-Ying Hu ◽  
Shu-Li Hu ◽  
Jun Wu ◽  
Yan-Hong Li ◽  
Ji-Lian Zheng ◽  
...  
Keyword(s):  
Hydrogen Sulfide ◽  
Shelf Life

Endogenous hydrogen sulfide sulfhydrates IKKβ at cysteine 179 to control pulmonary artery endothelial cell inflammation

2019 ◽  
Vol 133 (20) ◽  
pp. 2045-2059 ◽  
Author(s):  
Da Zhang ◽  
Xiuli Wang ◽  
Siyao Chen ◽  
Selena Chen ◽  
Wen Yu ◽  
...  
Keyword(s):  
Hydrogen Sulfide ◽  
Endothelial Cell ◽  
Pulmonary Artery ◽  
Cell Model ◽  
Site Directed Mutagenesis ◽  
Critical Event ◽  
Hypertensive Rats ◽  
Pulmonary Artery Endothelial Cell

Abstract Background: Pulmonary artery endothelial cell (PAEC) inflammation is a critical event in the development of pulmonary arterial hypertension (PAH). However, the pathogenesis of PAEC inflammation remains unclear. Methods: Purified recombinant human inhibitor of κB kinase subunit β (IKKβ) protein, human PAECs and monocrotaline-induced pulmonary hypertensive rats were employed in the study. Site-directed mutagenesis, gene knockdown or overexpression were conducted to manipulate the expression or activity of a target protein. Results: We showed that hydrogen sulfide (H2S) inhibited IKKβ activation in the cell model of human PAEC inflammation induced by monocrotaline pyrrole-stimulation or knockdown of cystathionine γ-lyase (CSE), an H2S generating enzyme. Mechanistically, H2S was proved to inhibit IKKβ activity directly via sulfhydrating IKKβ at cysteinyl residue 179 (C179) in purified recombinant IKKβ protein in vitro, whereas thiol reductant dithiothreitol (DTT) reversed H2S-induced IKKβ inactivation. Furthermore, to demonstrate the significance of IKKβ sulfhydration by H2S in the development of PAEC inflammation, we mutated C179 to serine (C179S) in IKKβ. In purified IKKβ protein, C179S mutation of IKKβ abolished H2S-induced IKKβ sulfhydration and the subsequent IKKβ inactivation. In human PAECs, C179S mutation of IKKβ blocked H2S-inhibited IKKβ activation and PAEC inflammatory response. In pulmonary hypertensive rats, C179S mutation of IKKβ abolished the inhibitory effect of H2S on IKKβ activation and pulmonary vascular inflammation and remodeling. Conclusion: Collectively, our in vivo and in vitro findings demonstrated, for the first time, that endogenous H2S directly inactivated IKKβ via sulfhydrating IKKβ at Cys179 to inhibit nuclear factor-κB (NF-κB) pathway activation and thereby control PAEC inflammation in PAH.

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life

Limnological characteristics, community metabolism and management strategies of a coastal sinkhole in Cuba (Cenote Jennifer)

2020 ◽  
Vol 56 ◽  
pp. 24
Author(s):  
Roberto González-De Zayas ◽  
Liosban Lantigua Ponce de León ◽  
Liezel Guerra Rodríguez ◽  
Felipe Matos Pupo ◽  
Leslie Hernández-Fernández
Keyword(s):  
Hydrogen Sulfide ◽  
Primary Productivity ◽  
Major Ions ◽  
Saline Water ◽  
Management Strategies ◽  
Tourist Destination ◽  
Community Metabolism ◽  
Morphological Studies ◽  
Made In ◽  
Limnological Parameters

The Cenote Jennifer is an important and unique aquatic sinkhole in Cayo Coco (Jardines del Rey Tourist Destination) that has brackish to saline water. Two samplings were made in 1998 and 2009, and 4 metabolism community experiments in 2009. Some limnological parameters were measured in both samplings (temperature, salinity, pH, dissolved oxygen major ions, hydrogen sulfide, nutrients and others). Community metabolism was measured through incubated oxygen concentration in clear and dark oxygen bottles. Results showed that the sinkhole limnology depends on rainfall and light incidence year, with some stratification episodes, due to halocline or oxycline presence, rather than thermocline. The sinkhole water was oligotrophic (total nitrogen of 41.5 ± 22.2 μmol l−1 and total phosphorus of 0.3 ± 0.2 μmol l−1) and with low productivity (gross primary productivity of 63.0 mg C m−2 d−1). Anoxia and hypoxia were present at the bottom with higher levels of hydrogen sulfide, lower pH and restricted influence of the adjacent sea (2 km away). To protect the Cenote Jennifer, tourist exploitation should be avoided and more resources to ecological and morphological studies should be allocated, and eventually use this aquatic system only for specialized diving. For conservation purposes, illegal garbage disposal in the surrounding forest should end.

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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