Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in ‘Hongyang’ kiwifruit during low temperature storage

Ma, Qifu; Suo, Jiangtao; Huber, Donald J.; Dong, Xiaohui; Han, Ye; Zhang, Zhengke; Rao, Jingping

doi:10.1016/j.postharvbio.2014.05.018

Cited by 82 publications

(37 citation statements)

References 54 publications

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“…CI was visually assessed using 15 roots from each replicate employing a method that combined what Li et al () and Ma et al () used. Typical symptoms of sweet potato roots were characterized as two types: external injury was evaluated by a dark‐colored surface pitting and watery patches; and internal injury was evaluated by tissue browning and water ulcerating.…”

Section: Methodsmentioning

confidence: 99%

“…As a feasible nonchemical and environmentally friendly technology, heat treatment (HT) has garnered much more research attention for its potential in alleviating postharvest physiological disorders, reducing CI, and maintaining fruit quality (Escribano & Mitcham, ). HT has been shown to maintain quality and alleviate internal browning in peach (Chen et al, ), reduce malondialdehyde (MDA), and relative EL in banana (He, Chen, Kuang, & Lu, ), and improve tolerance to CI in kiwifruit and mandarin (Ghasemnezhad, Marsh, Shilton, Babalar, & Woolf, ; Ma et al, ). Excessive accumulation of ROS in plants subjected to low‐temperature stress can destroy cell membranes' normal metabolism and cause lipid peroxidation, resulting in cell death (Liu & Wang, ).…”

Section: Introductionmentioning

confidence: 99%

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Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Pan

Chen

et al. 2019

J Food Process Preserv

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The effects of intermittent heat treatment (HT) on chilling injury (CI) and antioxidant capacity of sweet potato roots were investigated during cold storage at 5 ± 0.5ºC and 80%–85% relative humidity. Roots were heat treated in an air oven (45ºC) for 3 hr continuously (HT45) or intermittently (I‐HT45). Intermittent treatment was achieved through the temperature recovery by room temperature after every 1 hr of continuous treatment. Results indicate that both continuous and intermittent HTs maintained the root quality and improved cold damage resistance to varying degrees compared with the control group. I‐HT45 had the lowest CI index, electrolyte leakage and malondialdehyde content while maintaining the roots' well‐organized microstructure. It also effectively blocked superoxide radical and hydrogen peroxide accumulation by activating catalase and superoxide dismutase activities. The present study provided a safe physical method to mitigate CI of cold‐stored sweet potato roots by regulating antioxidant metabolism to alleviate the oxidative damage. Practical applications Sweet potato is the world's seventh most important food crop, and more than 70% is produced in China. However, due to its tropical origin and lack of temperature‐controlled storage, roots are prone to CI during on‐farm storage, long distance transport, or when it reaches the markets. Heat treatment (HT) occupies a predominant position in postharvest conditions for alleviating physiological disorders and reducing CI. However, continuous HT may cause thermal damage such as flesh browning, microstructure failure, and low antioxidant capacity. Intermittent HT will not only prevent heat damage by interrupting the accumulation of thermal stress but also achieve better preservation by promoting the generation of heat shock effect. The aim of this study is to evaluate the application of intermittent HT on cold resistance, antioxidant level, and microstructural changes, then provide a potential strategy for maintaining quality and prolonging the storage period of sweet potato roots subjected to cold storage.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Pan

Chen

et al. 2019

J Food Process Preserv

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“…Protective method The temperature-time of HWT was selected based on previous studies (Cheah et al 1992;Ma et al 2014) and our own preliminary experiments on this kiwifruit cultivar. The results of the preliminary experiments showed that 45°C for 10 min provided a certain level of protective effect on gray and blue mold in kiwifruit, without causing heat injury.…”

Section: Effect Of Hwt On Gray and Blue Mold Development In Kiwifruitmentioning

confidence: 99%

Ecofriendly hot water treatment reduces postharvest decay and elicits defense response in kiwifruit

Chen

Cheng

Wisniewski

et al. 2015

Environ Sci Pollut Res

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Hot water treatment (HWT) of fruit is an effective approach for managing postharvest decay of fruits and vegetables. In the present study, the effects of HWT (45 °C for 10 min) on the growth of Botrytis cinerea and Penicillium expansum in vitro, and gray (B. cinerea) and blue mold (P. expansum) development in kiwifruit were investigated. HWT effectively inhibited spore germination and germ tube elongation of B. cinerea and P. expansum. Reactive oxygen species accumulation and protein impairment in the fungi triggered by HWT contributed to the inhibitory effect. Results of in vivo studies showed that HWT controlled gray and blue mold in kiwifruit stored at 4 and 25 °C. HWT induced a significant increase in the activity of antioxidant enzymes, including catalase and peroxidase, and the level of total phenolic compounds in kiwifruit. These findings indicate that the inhibition of postharvest decay in kiwifruit by HWT is associated with the inhibition of spore germination of both fungal pathogens and the elicitation of defense response in the kiwifruit host. Moreover, HWT used in this study did not impair fruit quality. HWT appears to represent a potential non-chemical alternative for the effective management of postharvest decay of kiwifruit.

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“…Cold hardiness is a quantitative trait induced by low temperature, and many cold-inducible genes are regulated by CBF transcription factors. In a previous study, CBF was cloned from the fruit of kiwifruit plants, and the expression of CBF was found to be increased when fruit was stored at low temperatures(Ma et al 2014). Proteomics analysis showed differences in proteins involved in photosynthesis, sugar metabolism, gene regulation, signal transduction, and stress resistance under low-temperature stress in A. arguta leaves(Shi et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Genome-wide DNA polymorphisms in four Actinidia arguta genotypes based on whole-genome re-sequencing

Fang¹,

Lin

et al. 2019

Preprint

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AbstractAmong the genus Actinidia, Actinidia arguta possesses the strongest cold resistance and produces fresh fruit with an intense flavor. To investigate genomic variation that may contribute to variation in phenotypic traits, we performed whole-genome re-sequencing of four A. arguta genotypes originating from different regions in China and identified the polymorphisms using InDel markers. In total, 4,710,650, 4,787,750, 4,646,026, and 4,590,616 SNPs and 1,481,002, 1,534,198, 1,471,304, and 1,425,393 InDels were detected in the ‘Ruby-3’, ‘Yongfeng male’, ‘Kuilv male’, and ‘Hongbei male’ genomes, respectively, compared with the reference genome sequence of ‘Hongyang’. A subset of 120 InDels were selected for re-sequencing validation. Additionally, genes related to non-synonymous SNPs and InDels in coding domain sequences were screened for functional analysis. The analysis of GO and KEGG showed that genes involved in cellular responses to water deprivation, sucrose transport, decreased oxygen levels and plant hormone signal transduction were significantly enriched in A. arguta. The results of this study provide insight into the genomic variation of kiwifruit and can inform future research on molecular breeding to improve cold resistance in kiwifruit.

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Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in ‘Hongyang’ kiwifruit during low temperature storage

Cited by 82 publications

References 54 publications

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Ecofriendly hot water treatment reduces postharvest decay and elicits defense response in kiwifruit

Genome-wide DNA polymorphisms in four Actinidia arguta genotypes based on whole-genome re-sequencing

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