Analyses of quality and metabolites levels of okra during postharvest senescence by 1 H-high resolution NMR

Liu, Juan; Wu, Qifan; Zhao, Yupeng; Jiang, Yueming; John, Afiya; Wen, Li; Li, Taotao; Jian, Qijie; Yang, Bao

doi:10.1016/j.postharvbio.2017.07.002

Cited by 25 publications

(14 citation statements)

References 26 publications

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“…It also had a long‐range correlation with C‐4 at 137.4 in HMBC spectra. The peaks of 7.0–9.4 in 1 H spectra were assigned to phenolics as the proton signals in this range were usually observed from aromatic ring (Liu et al., 2017). The signals at 3.21 (s) and 3.23 (s) were assigned to choline and phosphocholine, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Results were then visualized in the form of the score plots in which each point represented an individual sample. The quality of models was evaluated with R 2 X and Q 2 values, reflecting the explained variables and the model predictability (Liu et al., 2017; Paravisini & Peterson, 2019).…”

Section: Methodsmentioning

confidence: 99%

“…Choline and phosphoric acid supplied by ATP is catalyzed by choline kinase to produce phosphocholine and ADP. Phosphocholine is selectively attached to other proteins as a posttranslational modification to restrain an immune response by their hosts (Lovell et al, 2007).…”

Section: Identification Of Metabolitesmentioning

confidence: 99%

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Metabolomic analyses of dry lemon slice during storage by NMR

Liao

Zhao

et al. 2020

Food Frontiers

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Lemon is a fruit with delicious taste and attractive flavor, which has been widely accepted by people over the world. Dry lemon slice is a classical processed product of lemon. It is readily to be browning during storage. Which chemicals are responsible for the browning behavior remains unclear. Therefore, in this work, nuclear magnetic resonance spectroscopy is used to analyze the metabolites changes in dry lemon slice during storage. Nineteen metabolites were identified and their related levels were statistically calculated by principal component analysis. The first principal components were represented by glutamic acid, -amino-butyric acid, -amino-butyric acid, alanine, limonoid, citric acid, glutamine, and phosphocholine. The changes of browning degree during storage and its correlations with the levels of polyphenol, ascorbic acid, amino acid nitrogen, and 5-hydroxymethylfurfural were analyzed. The results indicated that Maillard reaction and oxidation of phenolics were two main processes contributing to the nonenzymatic browning during storage.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Metabolomic analyses of dry lemon slice during storage by NMR

Liao

Zhao

et al. 2020

Food Frontiers

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“…Postharvest loss of okra ranges from 50 to 72% [9]. The fresh okra pods deteriorate rapidly after harvest due to high water loss, fruit softening, and color degradation (blackening of ridges and calyx discs) by oxidation and enzymatic activities, resulting in commercial value deletion [10]. Fruit softening is caused by cellular disintegration and breakdown of proto-pectin into pectin [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

et al. 2020

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Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C.

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“…Nuclear magnetic resonance (NMR) spectroscopy is a promising tool to identify and quantify complex metabolites from postharvest crops [ 13 , 14 ]. Principal component analysis (PCA) has been considered as a common and powerful multivariate technique in metabolomics studies and provides insights into the separation between experimental groups based on data of mass spectrometry, NMR or other analytical techniques [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Morin as a Preservative for Delaying Senescence of Banana

et al. 2018

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Banana is a climacteric fruit with desirable palatability and high nutritional value. It ripens rapidly accompanied with metabolite changes during postharvest storage. In this work, morin was applied to treat banana to delay senescence. Nuclear magnetic resonance (NMR) spectroscopy was used to monitor the changes of metabolite composition and levels in banana. The results showed that morin significantly delayed the changes of color and firmness. 1D and 2D NMR spectra reflected that the levels and composition of metabolites were changed with the senescence initiation. The principal component analysis revealed that the first principal components responsible for banana senescence were carbohydrates, amino acids, lipids and phenolics. Morin treatment delayed the transformation of starch to glucose, fructose and sucrose, accelerated the accumulations of alanine and γ-Amino-butyrate (GABA), postponed the generations of valine and l-aspartic acid, suppressed the degradation of saponin a. It indicated that morin was effective in delaying banana senescence.

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Analyses of quality and metabolites levels of okra during postharvest senescence by 1 H-high resolution NMR

Cited by 25 publications

References 26 publications

Metabolomic analyses of dry lemon slice during storage by NMR

Metabolomic analyses of dry lemon slice during storage by NMR

Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

Morin as a Preservative for Delaying Senescence of Banana

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