scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

scholarly journals Powdery and Downy mildew infections regulates a cascade of defense-responsive genes in Vitis Vinifera

2019 ◽  
Author(s):  
Neetu Goyal ◽  
Garima Bhatia ◽  
Naina Garewal ◽  
Anuradha Upadhyay ◽  
Kashmir Singh
Keyword(s):  
Downy Mildew ◽  
Defense Mechanisms ◽  
Molecular Mechanisms ◽  
Chemical Properties ◽  
Differentially Expressed ◽  
Fungal Resistance ◽  
Protein Structure Analysis ◽  
Sequence Of Events ◽  
Physico Chemical ◽  
Grape Varieties

Abstract Background: Grape cultivation is severely affected by powdery mildew and downy mildew worldwide leading to significant losses in productivity and quality. To control such diseases in an environment friendly way, it is essential to understand the molecular mechanisms of fungal resistance in grapes. When the plant is infected with pathogen, various defense mechanisms are activated in plants at molecular level, the ultimate aim of all is to provide immunity against infection. Results: In our study, we tried to understand the Salicylic acid (SA) mediated pathway of ETI through a cascade of defense molecules ultimately leading to activation and expression of PR proteins that provides SAR in plants. We performed genome-wide identification of defensive molecules expressed during PM and DM infection in grapevine. Consequently, we identified 2, 4, 7, 4, 2, 1, 20 and 7 differentially expressed PM-responsive defensive genes ( NBS-LRR, EDS1, NDR1, NPR, PAD4, RAR1, TFs and PR ) and 28, 2, 5, 4, 1, 39 and 19 differentially expressed DM-responsive defensive genes ( NBS-LRR, EDS1, NDR1, NPR, RAR1, TFs and PR ) in V. vinifera. Next, the co-expression between the identified defensive genes was performed that tells us about the sequence of events that occurs during a signaling cascade in response to PM and DM-infection. Further, we characterized the identified genes on the basis of physico-chemical properties, chromosomal positions, gene and protein structure analysis and functional annotation. Conclusion: The powdery and downy mildew responsive defensive genes identified in this study can be used to develop new and improved PM and DM-resistant grape varieties in future.

scholarly journals Transcriptome analysis of postharvest blueberries (Vaccinium corymbosum‘Duke’) in response to cold stress

2020 ◽  
Author(s):  
Fan Zhang ◽  
ShuJuan Ji ◽  
BaoDong Wei ◽  
Shunchang Cheng ◽  
YaJuan Wang ◽  
...  
Keyword(s):  
Cold Stress ◽  
Cold Storage ◽  
Transcriptome Analysis ◽  
Stress Responses ◽  
Chilling Injury ◽  
Proline Content ◽  
Differentially Expressed ◽  
Transcriptional Level ◽  
Biological Processes ◽  
As Stress

Abstract Background: Blueberry (Vaccinium spp.) is a small berry with high economic value. Although cold storage can extend the storage time of blueberry to more than 60 days, it leads to chilling injury (CI) displaying as pedicle pits; and the samples of 0°C-30 days was the critical point of CI. However, little is known about the mechanism and the molecular basis response to cold stress in blueberry have not been explained definitely. To comprehensively reveal the CI mechanisms in response to cold stress, we performed high-throughput RNA Seq analysis to investigate the gene regulation network in 0d (control) and 30d chilled blueberry. At the same time, the pitting and decay rate, electrolyte leakage (EL), malondialdehyde (MDA) proline content and GSH content were measured. Results: Two cDNA libraries from 0d (control) and 30d chilled samples were constructed and sequenced, generating a total of 35,060 unigenes with an N50 length of 1,348bp. Of these, 1852 were differentially expressed, with 1,167 upregulated and 685 downregulated. Forty-five cold-induced transcription factor (TF) families containing 1,023 TFs were identified. The DEGs indicated biological processes such as stress responses; cell wall metabolism; abscisic acid, gibberellin, membrane lipid, energy metabolism, cellular components, and molecular functions were significantly responsed to cold storage. The transcriptional level of 40 DEGs were verified by qRT-PCR. Conclusions: The postharvest cold storage leads serious CI in blueberry, which substantially decreases the quality, storability and consumer acceptance. The MDA content, proline content, EL increased and the GSH content decreased in this chilled process. The biological processes such as stress responses, hormone metabolic processes were significantly affected by CI. Overall, the results obtained here are valuable for preventing CI under cold storage and could help to perfect the lack of the genetic information of non-model plant species. Keywords: Blueberry; Differentially expressed genes; Low temperature storage; Pathways; Pitting; Transcriptome analysis

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

scholarly journals Application of Arabic Gum and Essential Oils as the Postharvest Treatments of Le Conte Pear Fruits during Cold Storage

2019 ◽  
pp. 1-11
Author(s):  
Malaka A. Saleh ◽  
Nagwa S. Zaied ◽  
M. A. Maksoud ◽  
Omaima M. Hafez
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Mature Stage ◽  
Arabic Gum ◽  
Moringa Oil

The present study was conducted during 2015 and 2016 seasons on Le Conte pear fruits harvested at mature stage, to investigate the application of (10% w/v) Arabic Gum (AG), Jojoba oil (JO) and Moringa oil (MO) at the rate (100 %) alone on physical and chemical properties. Fruits stored at 0 ± 1°C and 85-90 % relative humidity (RH) for 105 days. A fruit sample of each treatment was taken out at the end of cold storage period and left at room temperature (23 ± 2°C) and 47% (RH) up to 7 days was examined for quality Assessments. Fruit physical properties (weight loss, decay percentages and fruit firmness "Lb/inch2") and fruit chemical properties (total soluble solids percentage and total acidity percentage were evaluated. The results obtained that, all treatments including control succeeded in preventing fruit decay percentage up to 30 days in the two seasons. It is worth mentioning that, Le Conte pear fruits were coated with MO with stands free from deterioration up to 75 days of cold storage period. Beside, fruits coated MO progress in reducing the percentages of weight loss and decay throw cold storage periods for 105 day. The rate of softening increased in fruits with increasing the storage time in both fruits coated and uncoated, but it was significantly declined in uncoated treatments. Moreover, JO coating was more effective in firmness retention compared to the other treatments. Followed by pear fruits was coating with MO and AG in this respect. Furthermore, all coated fruits enhancement fruit quality during storage periods. Finally, it can be concluded that coating Le Conte fruits by Moringa oil recorded successfully reduction in fruit weight loss, decay percentages, improving fruit quality and extended storage fruit life as well as stimulate marketing period (shelf life), also safe on environmental and human health.

scholarly journals Pawpaw Fruit Chilling Injury and Antioxidant Protection

2009 ◽  
Vol 134 (4) ◽  
pp. 466-471 ◽  
Author(s):  
Federica Galli ◽  
Douglas D. Archbold ◽  
Kirk W. Pomper
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Total Phenolics ◽  
Reduced Glutathione ◽  
Chilling Injury ◽  
Storage Period ◽  
Total Phenolic ◽  
Antioxidant Protection ◽  
Respiration Rates ◽  
Tissue Browning

Pawpaw (Asimina triloba) fruit stored longer than 4 weeks at 4 °C fail to ripen normally and may develop internal discoloration, indicative of chilling injury (CI). To determine if loss of antioxidant protection in the fruit tissue during cold storage could be the cause of these problems, the levels of total, reduced, and oxidized glutathione and ascorbate and the key enzymes glutathione reductase (GR) and ascorbate peroxidase (APX) of the ascorbate-glutathione cycle were studied in fruit at 4 and 72 h after harvest and after 2, 4, 6, and 8 weeks of 4 °C storage. The total phenolic level was also studied due to its potential antioxidant role, and the activity of polyphenoloxidase (PPO) was assayed, as it may contribute to phenolic oxidation and tissue browning. Fruit ethylene production and respiration rates were in typical climacteric patterns during ripening after harvest and after up to 4 weeks of cold storage, increasing from 4 to 72 h after removal from cold storage, though maximum ethylene production declined after 2 weeks of cold storage. However, fruit showed higher respiration rates at 4 versus 72 h of ripening at 6 or 8 weeks of cold storage, opposite to that at earlier storage dates, possible evidence of CI. Ripening after harvest generally resulted in an increase in total and reduced glutathione, reduced ascorbate, and total phenolics. However, levels of total and reduced glutathione, total ascorbate, and total phenolics declined as storage time progressed. Neither GR nor APX exhibited changes during ripening or trends over the cold storage period. PPO activity increased as the storage period lengthened. Thus, the declining ability of these components of the protective antioxidant systems during the prolonged stress of low temperature storage may be one of the major causes of pawpaw CI limiting it to 4 weeks or less of cold storage. An increase in reactive oxygen species with prolonged storage, coupled with the increase in PPO activity, may have led to greater oxidative damage and been a major cause of the loss of ripening potential and the tissue browning that occurs in fruit stored for more than 4 weeks.

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