Effect of reactive oxygen species on quality maintenance of broccoli florets with electrostatic atomized water particle treatment

Nomura, Masahiro; Aiamla-or, Sukanya; Tanaka, Shuhei; Shigyo, Masayoshi; Masuda, Yukihiro; Yamauchi, Naoki

doi:10.1016/j.foodchem.2017.05.145

Cited by 21 publications

(12 citation statements)

References 25 publications

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“…Determination of Superoxide Dismutase and Peroxidase Activity. Superoxide dismutase (SOD) activity was determined according to Nomura et al 21 based on the ability of SOD to inhibit the reduction of nitroblue tetrazolium (NBT). Spinach leaves (0.5 g) were homogenized with 0.5 mL of 50 mM phosphate buffer (pH 7.8) on ice and then centrifuged at 12000g for 30 min at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Efficacy of ABA-Mimicking Ligands in Controlling Water Loss and Maintaining Antioxidative Capacity of Spinacia oleracea

Zhang

et al. 2018

J. Agric. Food Chem.

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Abscisic acid (ABA) is a central regulator for various developmental processes and responses to abiotic stresses in plants. However, its practical application in controlling water loss of postharvest produces is largely restrained. Herein, the present study reported that two ABA-mimicking ligands, AM1 and AMF4, markedly reduced water loss by promoting stomatal closure and effectively alleviated weight loss in spinach. AM1 and AMF4 also alleviated chlorophyll and vitamin C degradation and simultaneously reduced hydrogen peroxide and malondialdehyde (MDA) production; moreover, both enzymatic and nonenzymatic systems involved in antioxidative capacity were activated. The expression levels of SoOST1, SoSLAC1, SoRCAR3, SoPYL5, SoNCED3, and SoAREB1 were also up-regulated. These findings indicate that AM1 and AMF4 are promising as novel means for reducing water loss, maintaining visual quality, delaying senescence, and extending shelf life in leafy vegetables.

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Section: Methodsmentioning

confidence: 99%

Efficacy of ABA-Mimicking Ligands in Controlling Water Loss and Maintaining Antioxidative Capacity of Spinacia oleracea

Zhang

et al. 2018

J. Agric. Food Chem.

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“…To the best of our knowledge, this is the first report describing possible mechanisms by which NEAWPs inactivate viruses. NEAWPs have a unique structure: an electron rich water shell containing ROS generated during the electrospray process (Nomura et al 2017 ; Pyrgiotakis et al 2012 ; Yamauchi et al 2007 ). Although previous reports showed that NEAWPs inactivate bacterial pathogens by damaging the bacterial membrane, the exact mechanisms were not investigated (Pyrgiotakis et al 2012 ; Kobayashi et al 2012 ).…”

Section: Discussionmentioning

confidence: 99%

“…Nano-sized electrostatic atomized water particles (NEAWPs) are generated using an electrospray device. The device collects water by condensing atmospheric water vapor on an electrode and then electrostatically atomizes the condensed moisture by applying high voltage to the discharge electrode (Nomura et al 2017 ; Panasonic. N.d).…”

Section: Introductionmentioning

confidence: 99%

Mechanisms underlying inactivation of SARS-CoV-2 by nano-sized electrostatic atomized water particles

2022

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The coronavirus disease 2019 (COVID-19) pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a serious global issue. To prevent viral transmission, it is important to disinfect contaminated environmental surfaces and aerosols. We previously demonstrated that nano-sized electrostatic atomized water particles (NEAWPs) inactivate SARS-CoV-2. Herein, we focused on the underlying mechanisms. Morphological observation by transmission electron microscopy revealed that compared with NEAWPs-untreated virus, the shapes of particles corresponding to the size of SARS-CoV-2 particles were distorted significantly when exposed to NEAWPs. The amounts of viral RNA and protein in NEAWPs-treated SARS-CoV-2 showed a significantly greater decline than those in viruses unexposed to NEAWPs. Furthermore, much less NEAWPs-treated SARS-CoV-2 than NEAWPs-untreated virus bound to host cells. These results strongly suggest that NEAWPs damage the viral envelope, as well as viral protein and RNA, thereby impairing the ability of the virus to bind to host cells. Reactive oxygen species in NEAWPs may be involved in the inactivating effects on SARS-CoV-2. Supplementary Information The online version contains supplementary material available at 10.1007/s11051-022-05485-5.

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“…EAWP (also known as electrospray or electro-hydrodynamic atomization) treatment is a postharvest technique that has been shown to prolong the storage life of fruits and vegetables. − An illustration of an electrostatic atomization device has been given by Ma et al In general, EAWP machines produce water particles with diameters of about 10–100 μm, which are formed by the electrostatic atomization of condensed moisture by applying a high voltage between the discharge electrode and ground electrode. , The produced EAWPs contain ROS (i.e., superoxide anion (O 2 •– ) and hydroxyl radicals ( • OH)) which have been shown to participate in the mechanisms of plant response to adverse environmental conditions, the regulation of plant cellular metabolism, and produce ripening. ,, EAWP treatment has been shown to maintain the quality of green asparagus spears during 24 days of storage at 4 °C and 90% RH (Table ). Specifically, EAWP treatment resulted in asparagus quality maintenance by significantly reducing the respiration rate, ethylene production, and weight loss compared with the control spears.…”

Section: Postharvest Treatments For Minimizing Physiological Disorder...mentioning

confidence: 99%

Sustainable Postharvest Treatments for Prolonging Asparagus (Asparagus officinalis L.) Shelf Life by Minimizing the Development of Physiological Disorders

Papoutsis

2023

ACS Food Sci. Technol.

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Asparagus (Asparagus officinalis L.) is a non-climacteric vegetable, well-known for its nutritional properties. Asparagus is consumed either fresh, frozen, or processed into canned food. Fresh asparagus has a short shelf life due to its high respiration rates, which results in asparagus quality loss. Asparagus quality loss is also associated with the development of physiological disorders (i.e., stem discoloration, bract opening, and toughening) during postharvest storage. The current study reviews various sustainable postharvest treatments that can be applied to minimize asparagus postharvest losses by controlling the development of physiological disorders. The mechanisms of action of sustainable treatments and the mechanisms involved in physiological disorder development are comprehensively discussed. Packaging, edible coatings, washing with environmentally and human-friendly compounds, storage in a controlled atmosphere, heat treatment, ultrasound treatment, and electrostatic atomized water particle treatments can successfully maintain asparagus quality. Multidisciplinary studies are encouraged to investigate the mechanism of action of sustainable treatments.

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Effect of reactive oxygen species on quality maintenance of broccoli florets with electrostatic atomized water particle treatment

Cited by 21 publications

References 25 publications

Efficacy of ABA-Mimicking Ligands in Controlling Water Loss and Maintaining Antioxidative Capacity of Spinacia oleracea

Efficacy of ABA-Mimicking Ligands in Controlling Water Loss and Maintaining Antioxidative Capacity of Spinacia oleracea

Mechanisms underlying inactivation of SARS-CoV-2 by nano-sized electrostatic atomized water particles

Sustainable Postharvest Treatments for Prolonging Asparagus (Asparagus officinalis L.) Shelf Life by Minimizing the Development of Physiological Disorders

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