Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature

Zhang, Liping; Wang, Lu; Zeng, Xiang-guo; Chen, Ruixu; Yang, Shuzhen; Pan, Siyi

doi:10.1016/j.fochx.2019.100025

Cited by 27 publications

(33 citation statements)

References 38 publications

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“…At the end of storage, the phenolic content in 5 g L −1 and 9 g L −1 POS‐ treated fruit was 282.2 ± 8.6 and 302.7 ± 9.8 mg GAE per 100 g FW, respectively, whereas in control fruit it was 220.9 ± 7.9 mg GAE per 100 g FW. During storage, a similar increasing tendency on the content of total phenolic regarding storage time has been reported in untreated fruit from other strawberry cultivars . Other studies have reported that total phenolic content in strawberry fruit increased during storage with different postharvest treatments, including UV‐C illumination, blue light treatment, melatonin, and β ‐aminobutyric acid .…”

Section: Resultssupporting

confidence: 78%

“…During storage, a similar increasing tendency on the content of total phenolic regarding storage time has been reported in untreated fruit from other strawberry cultivars. 59,60 Other studies have reported that total phenolic content in strawberry fruit increased during storage with different postharvest treatments, including UV-C illumination, 13 blue light treatment, 60 melatonin, 51 and ⊎-aminobutyric acid. 18 The accumulation of phenolics in fruits has been associated with their physiological state and biotic or abiotic stimulus, which affects the equilibrium of phenolic biosynthesis and metabolism.…”

Section: Effect Of Postharvest Application Of Pos On Total Phenolic Amentioning

confidence: 99%

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Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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BACKGROUND The postharvest application of pectic‐oligosaccharides (POS) as an elicitor to improve the postharvest shelf‐life and nutritional quality by stimulating natural defense mechanisms in strawberries was studied. Strawberries (cv. Festival) were treated with POS (at 0, 2, 5, and 9 g L−1) and evaluated for firmness, weight loss, color, soluble solids, titratable acidity (TA), total phenolic and anthocyanin content, antioxidant capacity, decay, and some defense‐related enzyme activity during storage at 2 ± 0.5 °C for 14 days. RESULTS Treatment with POS significantly delayed (P < 0.05) strawberry decay, and reduced the water loss and softening of fruit during storage. Strawberries treated with POS showed a significant increase in total phenolic and anthocyanin content, and antioxidant capacity when compared with controls. Interestingly, POS induced higher activity of phenylalanine ammonia‐lyase (PAL), chitinase, and β‐1,3‐glucanase in strawberries. Compared to the control, the activity of enzymes was markedly increased in fruit treated with all tested POS concentrations, particularly chitinase, and β‐1,3‐glucanase activities, but 5 and 9 g L−1 POS were the most effective treatments for maintaining the quality attributes and improving anthocyanin accumulation and antioxidant capacity of strawberries. CONCLUSION These findings suggest that POS treatment could potentially be applied to maintain quality attributes, reduce decay, and further enrich the anthocyanin content and antioxidant capacity of strawberries during postharvest storage. The results also suggest that the positive effects of POS on strawberries could be associated with the rapid accumulation of chitinase and β‐1,3‐glucanase activities, and the increase of PAL enzyme activity leading to the synthesis and accumulation of anthocyanins. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 78%

Section: Effect Of Postharvest Application Of Pos On Total Phenolic Amentioning

confidence: 99%

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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“…Moreover, high temperature accelerated color changing and darkening of fresh strawberry appearance by accumulation of anthocyanin. Applying a coating after harvesting maintained the visual color of strawberry by preventing O 2 uptake and mitigating metabolic activities, which in turn lead to anthocyanin synthesis (Zhang et al, 2019). Hence, higher retention of color in AVBO2-treated fruit could be due to the higher hydrophobic property of Aloe vera gel Note: Means with the same letters are not significantly different according to LSD (p < .05).…”

Section: Color Changementioning

confidence: 96%

“…Additionally, the pigment synthesis rate and anthocyanins level could also be impacted by elevated temperature (Cordenunsi et al, 2005). As a result, post-harvested ripe strawberry fruit lost brightness rapidly at ambient temperature due to faster moisture loss and senescence processes (Romanazzi et al, 2016;Zhang et al, 2019) which resulted in less attractive appearance. Applying a coating could improve loss of water, respiration rate, and delay senescence.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

Mohammadi

Tanaka

2021

J. Food Process. Preserv.

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Strawberry deterioration accelerates after harvesting when the fruit are exposed at ambient temperature. Therefore, it is imperative to utilize efficient methods to mitigate the deterioration of fruit at ambient temperature. In the current study, harvested strawberries were coated with Aloe vera gel either alone or mixed with essential oil from basil plant. Coated strawberries were stored at ambient temperature (20°C) for 7 days and successfully retained their postharvest quality during storage. Scanning electron microscopy was used to examine the fracture morphology of coated and uncoated fruits.Application of coatings, specially the combination of Aloe vera with basil oil, reduced weight loss, respiration rate, degradation of vitamin C, and color change. Additionally, fungal growth was intensively prevented at room temperature. Finally, sensory analyses revealed positive results for the coatings on visual aspect. The results demonstrated that application of Aloe vera-basil oil complex coating is an effective method to preserve the postharvest quality and extend shelf life of strawberry fruit at room temperature. Novelty impact statement:• Combination of Aloe vera gel coating and basil oil preserved postharvest quality of strawberry fruit at ambient temperature.

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“…Gene expression changes during strawberry fruit ripening (Li et al, 2015;Sánchez-Sevilla et al, 2017) as fruit softens and changes from green to red (Moya-León et al 2019). Post-harvest gene expression is also affected by storage conditions (Zhang et al, 2019). Some of the genes relating to the biosynthesis of VOCs have also been studied.…”

Section: Introductionmentioning

confidence: 99%

Storage of halved strawberry fruits affects aroma, phytochemical content and gene expression

Dhorajiwala¹,

Roberts²,

Dimitrova³

et al. 2021

Acta Hortic.

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Strawberries are valued for their aroma and phytochemical content. However, they have a short shelf life and storage at low temperatures to prolong shelf life affects physiological and biochemical processes in the fruit. This impacts on their use in fresh cut ready-to-eat fruit salads. To assess changes in aroma and how these are related to phytochemical content and gene expression, Fragaria x ananassa cv. Elsanta strawberries were halved and stored at either 4 °C or 8 °C for a period of 12 days. Phytochemical content was relatively unaffected whereas volatile organic compound profiles were distinct at different time points of storage. Gene expression changed significantly with storage over a 5 day period: a total of 1135 gene targets changed in expression (p < 0.05; log2 fold change >1.5) with most changes between days 0 and 5 of storage. These included genes related to stress responses, and secondary metabolism. Real time PCR was used to verify expression profiles of two genes related to VOC classes represented in the aroma, showing changes in pattern of expression during storage.

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Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature

Cited by 27 publications

References 38 publications

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

Storage of halved strawberry fruits affects aroma, phytochemical content and gene expression

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