Alteration of flesh color and enhancement of bioactive substances via the stimulation of anthocyanin biosynthesis in ‘Friar’ plum fruit by low temperature and the removal

Wang, Limin; Sang, Weina; Xu, Ran; Cao, Jiankang

doi:10.1016/j.foodchem.2019.125862

Cited by 37 publications

(25 citation statements)

References 39 publications

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“…However, at 4 °C, peel-TPC continues to increase in contrast to TAC. Increase in TPC in QGP tissues during storage can be caused by the stimulation of enzymes involved in the phenolic biosynthesis pathway, such as phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate coenzyme A ligase, as previously reported by others [36].…”

Section: Total Phenolicssupporting

confidence: 72%

“…Cold storage can stimulate the expression of specific genes involved in the biosynthesis of anthocyanins and can also enhance the activity of these enzymes in plums [ 40 ]. It was reported in the literature that exposure to chilling stress causes flesh reddening due to the rapid anthocyanin accumulation from the escalation of the phenylpropanoid pathway in different plum varieties, such as ‘Friar’ [ 36 ], ‘Sanhuali’ [ 40 ], and ‘Royal Diamond’ [ 41 ]. Interestingly, flesh reddening/anthocyanin accumulation is accelerated by moving plums from cold storage to ambient temperature [ 26 , 36 ], and the longer the plums were stored at low temperature, the higher the accumulation of anthocyanins at ambient temperature [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…It was reported in the literature that exposure to chilling stress causes flesh reddening due to the rapid anthocyanin accumulation from the escalation of the phenylpropanoid pathway in different plum varieties, such as ‘Friar’ [ 36 ], ‘Sanhuali’ [ 40 ], and ‘Royal Diamond’ [ 41 ]. Interestingly, flesh reddening/anthocyanin accumulation is accelerated by moving plums from cold storage to ambient temperature [ 26 , 36 ], and the longer the plums were stored at low temperature, the higher the accumulation of anthocyanins at ambient temperature [ 36 ]. The QGP fruits used in this study were also stored at 2 °C for 3 weeks (common commercial practice) prior to the storage trial, and therefore it is likely that the removal from the cold storage accelerated the anthocyanin accumulation at 23 °C.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Storage on the Nutritional Quality of Queen Garnet Plum

Kodagoda

Hong

O’Hare

et al. 2021

Foods

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Due to high perishability, plums are harvested at an early stage of maturity to extend postharvest storage life. Storage time and temperature can significantly affect the phytochemical and sugar composition of plums, altering their palatability and nutritional quality. In this study, variations in physiochemical properties (total soluble solids (TSS), titratable acidity (TA), color (chroma and hue angle)), phytochemical composition (total phenolic content (TPC), total anthocyanin content (TAC), and carotenoids), and sugars in three different tissues of the Queen Garnet plum (QGP) during storage at two common domestic storage temperatures (4 and 23 °C) were evaluated. There was an increase (p > 0.05) in TSS and a reduction (p < 0.05) in TA of the outer flesh at 23 °C. Chroma values of all the tissues reduced (p < 0.05) at 23 °C. At 4 °C, chroma values fluctuated between storage days. The TAC of the peel was the highest (p < 0.05) among the different tissues and continued to increase up to 10 days of storage at 23 °C (3-fold increase). At 4 °C, the highest (p < 0.05) TAC (peel) was observed after 14 days of storage (1.2-fold increase). TPC showed similar results. The highest (p < 0.05) TPC was recorded in the peel after 10 days of storage at 23 °C (2.3-fold increase) and after 14 days of storage at 4 °C (1.3-fold increase), respectively. Total carotenoids in the flesh samples at both storage temperatures were reduced (p < 0.05) after 14 days. Total sugars also decreased during storage. The results of the present study clearly showed that common domestic storage conditions can improve the nutritional quality of plums by increasing the content of bioactive anthocyanins and other phenolic compounds. However, the increase in phytochemicals needs to be counterbalanced with the decrease in total sugars and TA potentially affecting the sensory attributes of the plums.

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Section: Total Phenolicssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of Storage on the Nutritional Quality of Queen Garnet Plum

Kodagoda

Hong

O’Hare

et al. 2021

Foods

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“…Anthocyanins are the most important red color pigments in plum fruit and the accumulation of anthocyanins in plum skin and flesh may enhance bioactive functions and consumer acceptability. 24 The biosynthesis of anthocyanins achieved through the phenylpropanoid pathway metabolism in plants is well known. In this pathway, PAL, CHI, DFR, ANS, and UFGT are five key regulatory enzymes that contribute to the biosynthesis of anthocyanins in plants.…”

Section: Discussionmentioning

confidence: 99%

“…Uridine diphosphate flavonoid 3-O-glucosyltransferase (UFGT) activity was determined by the method described by Wang et al with some modifications. 24 Frozen powder (1.0 g) was homogenized with 4 mL acetone precooled at −20°C, and then centrifuged at 10 000×g for 15 min at 4°C. The sediment was homogenized again with 4.8 mL of 0.1 mol L −1 boracic acid buffer (pH 8.8) containing 5 mmol L −1 sodium ascorbate.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Effect of benzothiadiazole treatment on quality and anthocyanin biosynthesis in plum fruit during storage at ambient temperature

Chen

Shuling

et al. 2020

J Sci Food Agric

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BACKGROUND: Plums tend to experience a reduction in fruit quality due to ripening and they deteriorate quickly during storage at room temperature. Benzothiadiazole (BTH) is a plant elicitor capable of inducing disease resistance in many crops. In this study, the effect of BTH treatment on fruit ripening, fruit quality, and anthocyanin biosynthesis in 'Taoxingli' plum was investigated. RESULTS:The results showed that BTH treatment could accelerate fruit ripening without affecting the incidence of fruit decay or the shelf life. Benzothiadiazole treatment improved the quality and consumer acceptability of 'Taoxingli' plums during storage by increasing the sweetness, red color formation, and the concentration of healthy antioxidant compounds. The BTH treatment could also effectively promote the biosynthesis of anthocyanin by enhancing the enzyme activities of phenylalanine ammonia-lyase (PAL), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and uridine diphosphate flavonoid 3-O-glucosyltransferase (UFGT) and up-regulating the gene expressions of PsPAL, PsCHI, PsDFR, PsANS, and PsUFGT during storage.CONCLUSION: Benzothiadiazole treatment could be a potential postharvest technology for improving fruit quality and consumer acceptability in harvested plum fruit.

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New approaches in pear preservation: Putrescine and modified atmosphere packaging applications to maintain fruit quality during cold storage

Ogurlu,

Kucuker,

Aglar

et al. 2024

Food Science & Nutrition

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Pear (P. communis L.), which is a climacteric fruit species, has a very short storage and shelf life, and significant losses occur due to high metabolic activity and the fruit's respiration rate after harvest. Therefore, preventing or reducing post‐harvest quality losses in pear is one of the most basic problems awaiting solution. In this study, we planned for this purpose; the fruits of the Ankara pear cultivar treated with modified atmosphere packaging (MAP), putrescine (1 mM), and MAP + putrescine were stored for 120 days at 1°C and 90 ± 5% relative humidity. The quality analyses and measurements, such as weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic compounds, antioxidant capacity, organic acids, and specific phenolic compounds, were performed on the 30th, 60th, 90th, and 120th days. Weight loss and decay ratios were lower for putrescine and putrescine + MAP‐applied fruit. With these applications, the softening of the fruit was slowed down, and the increasing SSC in the fruit and the decreasing TA rates were lower, and thus the ripening of the fruit was delayed. Changes in individual phenolic content and organic acids were lower in MAP and putrescine‐applied fruit. The study revealed that MAP and putrescine applications in pear can be used effectively to maintain fruit quality after harvest.

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Alteration of flesh color and enhancement of bioactive substances via the stimulation of anthocyanin biosynthesis in ‘Friar’ plum fruit by low temperature and the removal

Cited by 37 publications

References 39 publications

Effect of Storage on the Nutritional Quality of Queen Garnet Plum

Effect of Storage on the Nutritional Quality of Queen Garnet Plum

Effect of benzothiadiazole treatment on quality and anthocyanin biosynthesis in plum fruit during storage at ambient temperature

New approaches in pear preservation: Putrescine and modified atmosphere packaging applications to maintain fruit quality during cold storage

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