Advances in chilling injury of postharvest fruit and vegetable: Extracellular ATP aspects

Shan, Youxia; Zhang, Dandan; Luo, Zisheng; Li, Taotao; Qu, Hongxia; Duan, Xuewu; Jiang, Yueming

doi:10.1111/1541-4337.13003

Cited by 20 publications

(7 citation statements)

References 176 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The application of glycine betaine ( Shan et al., 2016 ), oxalic acid ( Jin et al., 2014 ) and MeJA ( Jin et al., 2013 ) treatments have also improved the energy status of peach fruits and improved chilling alleviation. Shan et al. (2022) reviewed the role of ATP in CI mitigation.…”

Section: Integrated Omics For Studying Chilling Injury Development An...mentioning

confidence: 99%

Dissecting postharvest chilling injuries in pome and stone fruit through integrated omics

Rodrigues,

Ordoñez-Trejo,

Rasori

et al. 2024

Front. Plant Sci.

View full text Add to dashboard Cite

Lowering the storage temperature is an effective method to extend the postharvest and shelf life of fruits. Nevertheless, this technique often leads to physiological disorders, commonly known as chilling injuries. Apples and pears are susceptible to chilling injuries, among which superficial scald is the most economically relevant. Superficial scald is due to necrotic lesions of the first layers of hypodermis manifested through skin browning. In peaches and nectarines, chilling injuries are characterized by internal symptoms, such as mealiness. Fruits with these aesthetic or compositional/structural defects are not suitable for fresh consumption. Genetic variation is a key factor in determining fruit susceptibility to chilling injuries; however, physiological, or technical aspects such as harvest maturity and storage conditions also play a role. Multi-omics approaches have been used to provide an integrated explanation of chilling injury development. Metabolomics in pome fruits specifically targets the identification of ethylene, phenols, lipids, and oxidation products. Genomics and transcriptomics have revealed interesting connections with metabolomic datasets, pinpointing specific genes linked to cold stress, wax synthesis, farnesene metabolism, and the metabolic pathways of ascorbate and glutathione. When applied to Prunus species, these cutting-edge approaches have uncovered that the development of mealiness symptoms is linked to ethylene signaling, cell wall synthesis, lipid metabolism, cold stress genes, and increased DNA methylation levels. Emphasizing the findings from multi-omics studies, this review reports how the integration of omics datasets can provide new insights into understanding of chilling injury development. This new information is essential for successfully creating more resilient fruit varieties and developing novel postharvest strategies.

show abstract

Section: Integrated Omics For Studying Chilling Injury Development An...mentioning

confidence: 99%

Dissecting postharvest chilling injuries in pome and stone fruit through integrated omics

Rodrigues,

Ordoñez-Trejo,

Rasori

et al. 2024

Front. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…ROS metabolism is closely related to the occurrence of cold injury in fruits and vegetables at unsuitable low temperature (Youxia et al, 2022). Low temperature causes cell membrane damage in coldsensitive fruits through ROS accumulation (Vega-Alvarez et al, 2020) − to alleviate CI.…”

Section: Effects Of Cst On Ros Metabolism and Antioxidant Capacity In...mentioning

confidence: 99%

Post-harvest cold shock treatment enhanced antioxidant capacity to reduce chilling injury and improves the shelf life of guava (Psidium guajava L.)

Zhang

2024

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

This study investigates the impact of storage temperature and cold shock treatment (CST) on the postharvest quality and shelf life of guava fruits. Guavas were stored at varying temperatures (4°C, 6°C, 8°C, and 10°C) for 25 days to evaluate the incidence of chilling injury (CI) and determine optimal storage conditions. Results indicated that the best storage temperature was 6°C, which effectively maintained fruit quality by inhibiting CI, controlling weight loss, and preserving soluble solid content and soluble sugars. Further analysis on the effect of CST on guavas showed that longer cold shock durations (6, 9, and 12 h) before storage at a constant 4°C improved the storage quality and shelf life significantly by decreasing the CI rates, reducing weight loss, maintaining firmness, and improving the fruit’s nutritional quality. Notably, a 12-h CST yielded the best outcomes, evidenced by the lowest malondialdehyde (MDA) content and the highest increases in proline and soluble protein content - biomarkers of enhanced cold tolerance and reduced CI. Additionally, CST was found to modulate the reactive oxygen species (ROS) metabolism, increasing the activity levels of key antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX), alongside higher contents of ascorbic acid. The study identified a correlation between the length of cold shock and improved antioxidant capacity, crucial for extending guava’s shelf life and preserving quality during cold storage. These findings have significant implications for the postharvest management of guava, recommending 6°C storage and 12-h CST as effective strategies for extending shelf life and ensuring quality in cold storage settings.

show abstract

“…At the same time, low temperature will also reduce the metabolic rate and water loss rate of fruits and vegetables, leading to a decrease in microbial activity and thus affect chemical reactions. Low-temperature preservation technology can improve the appearance and quality of fruits and vegetables to a certain extent, but if the temperature is too low, it may cause frostbite [12]. Therefore, the temperature is generally set at 0.5-1 °C above the temperature of the cold damage point of fruits and vegetables, and the relative humidity is kept at about 90-98%.…”

Section: Low-temperature Preservationmentioning

confidence: 99%

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

Bai,

Liu,

Sun

2023

Foods

View full text Add to dashboard Cite

According to estimates by the Food and Agriculture Organization of the United Nations (FAO), about a third of all food produced for human consumption in the world is lost or wasted—approximately 1.3 billion tons. Among this, the amount lost during the storage stage is about 15–20% for vegetables and 10–15% for fruits. It is 5–10% for vegetables and fruits during the distribution stage, resulting in a large amount of resource waste and economic losses. At the same time, the global population affected by hunger has reached 828 million, exceeding one-tenth of the total global population. The improvement of the cold chain system will effectively reduce the amount of waste and loss of food during the storage and transportation stages. Firstly, this paper summarizes the concept and development status of traditional preservation technology; environmental parameter sensor components related to fruit and vegetable spoilage in the intelligent cold chain system; the data transmission and processing technology of the intelligent cold chain system, including wireless network communication technology (WI-FI) and cellular mobile communication; short-range communication technology, and the low-power, wide-area network (LPWAN). The smart cold chain system is regulated and optimized through the Internet of Things, blockchain, and digital twin technology to achieve the sustainable development of smart agriculture. The deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of food waste in the world. However, the lack of general standards and the high cost of the intelligent cold chain system are obstacles to the development of the intelligent cold chain system. Governments and researchers at all levels should strive to highly integrate cold chain systems with artificial intelligence technology, establish relevant regulations and standards for cold chain technology, and actively promote development toward intelligence, standardization, and technology.

show abstract

Advances in chilling injury of postharvest fruit and vegetable: Extracellular ATP aspects

Cited by 20 publications

References 176 publications

Dissecting postharvest chilling injuries in pome and stone fruit through integrated omics

Dissecting postharvest chilling injuries in pome and stone fruit through integrated omics

Post-harvest cold shock treatment enhanced antioxidant capacity to reduce chilling injury and improves the shelf life of guava (Psidium guajava L.)

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

Contact Info

Product

Resources

About