Carotenoids and volatile profiles of yellow- and red-fleshed papaya fruit in relation to the expression of carotenoid cleavage dioxygenase genes

Jing, Guoxing; Li, Taotao; Qu, Hongxia; Yun, Ze; Jia, Yongxia; Zheng, Xiaolin; Jiang, Yueming

doi:10.1016/j.postharvbio.2015.06.006

Cited by 41 publications

(37 citation statements)

References 23 publications

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“…Therefore, the antioxidant activity in the DFCs, might be mainly attributed to carotenoids and phenolic compounds, which were affected differently according to the drying method applied, and showed different concentrations according to tissue type. Carotenoids are recognised as strong antioxidant compounds due to their abilities to trap singlet oxygen and eliminate the peroxyl radical (Jing et al ., ). de Ancos et al .…”

Section: Resultsmentioning

confidence: 99%

Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation

Calvache

Escalada

Gerschenson

2018

Int J of Food Sci Tech

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In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such as cellulose, lignin, proteins and non-cellulosic carbohydrates. It was found that convective drying produced DFCs with lower uronic acid content than microwave drying. Besides, pulp DFCs dehydrated by MW presented higher values for hydration properties, compared to those reported in literature. Peel DFCs presented better antioxidant properties than those from the pulp. Use of peel tissue, as well as CV produced DFCs with higher values of glass transition temperature. The characteristics found in the DFCs allow concluding that these products may be added in a diverse range of food products, granting benefits that would normally be obtained using several additives.

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Section: Resultsmentioning

confidence: 99%

Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation

Calvache

Escalada

Gerschenson

2018

Int J of Food Sci Tech

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“…The identification of volatiles in papaya pulp and their change at different storage conditions were widely investigated, 11,18,20,31 however, the information of the effect of cold storage on papaya peel volatiles is still limited. Here, similar with the analysis of primary metabolites, aroma-related volatile compounds profiles in papaya peel was also analyzed in response to cold storage.…”

Section: Changes In Aroma Volatiles Of Papaya Peel In Response To Chimentioning

confidence: 99%

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Chen

et al. 2019

J Sci Food Agric

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BACKGROUND Papaya, as one of the most important tropical fruits in the world, is easily subjected to chilling injury (CI). Research on the effect of chilling temperature storage on the metabolic changes of papaya peel is limited. RESULTS Chilling temperature (4 °C) inhibited fruit ripening and induced CI on papaya fruit. Additionally, low temperature altered the concentrations of 45 primary metabolites and 52 aroma volatile compounds in the papaya peel. Papaya fruit stored at different temperatures could be separated using partial least squares‐discriminant analysis (PLS‐DA) with primary metabolites and volatile compounds as variables. In total, 18 primary metabolites and 22 volatiles with variable importance in projection (VIP) score higher than one might be considered as potential markers in papaya peel in response to chilling stress. Metabolites related to aroma, such as organic acid, amino acids, hexanal, carbonic acid, pentadecyl propyl ester and methyl geranate, caryophyllene accounted for major part of the metabolism changes of papaya peel and contributed a lot in response to cold stress. CONCLUSION This study added new insights regarding effect of chilling stress on metabolites in papaya peel. Some important metabolites might be indicator for chilling stress and detection of these metabolites will guide us to regulate the storage temperature to avoid chilling and to prolong storage of papaya fruit. © 2019 Society of Chemical Industry

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“…This is related to both their necessary role in photosynthesis and their depletion through use as substrates for production of compounds such as (Ohmiya 2013) and Brassica , and the proposed role CCDs have in generating white-or pale-fleshed peach cultivars (Brandi et al 2011;Falchi et al 2013) and papayas (Jing et al 2015).…”

Section: Carotenoid Biosynthesismentioning

confidence: 99%

Genetics of Pigment Biosynthesis and Degradation

Montefiori

Pilkington

Davies

et al. 2016

Compendium of Plant Genomes

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Within the genus Actinidia, there is large variability in fruit skin and flesh colour. The most familiar kiwifruit, A. chinensis var. deliciosa 'Hayward', has flesh of bright emerald green. Although many species have live, coloured fruit skins, most commercial cultivars have a dead, brown fruit skin. Hidden underneath the skin is a diversity and range of flesh colours which are characteristic of the species or specific genotypes. From a commercial point of view, flesh colour has become a particularly important feature which distinguishes the fruit and new cultivars in the market. In today's market, there is a large number of cultivars with a range of flesh colours grouped into three main categories: green, yellow and red. The red-fleshed cultivars are a recent addition and have generated great interest throughout the industry worldwide. It is also the distinctive feature of the genotype used to build the reference genome for A. chinensis var. chinensis (Huang et al., 2013). Fruit ColourAnthocyanins, carotenoids and chlorophylls are responsible for almost all fruit coloration. Plant breeding and domestication have produced numerous fruit where the levels and distribution of pigments vary widely, changing during development and in response to the environment. The accumulation of pigments in fruit is an important indicator of ripeness, quality and value. These pigments also differentiate cultivars for consumers, as well as being implicated in the health attributes of our foods. A highly pigmented fruit has become perceived by consumers as conferring

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Carotenoids and volatile profiles of yellow- and red-fleshed papaya fruit in relation to the expression of carotenoid cleavage dioxygenase genes

Cited by 41 publications

References 23 publications

Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation

Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Genetics of Pigment Biosynthesis and Degradation

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