Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

Liu, Hui; Chen, Fusheng; Lai, Shaojuan; Junrui, Tao; Yang, Hongshun; Jiao, Zhenbiao

doi:10.1016/j.foodchem.2017.01.008

Cited by 119 publications

(39 citation statements)

References 35 publications

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“…The operating parameters were as follows: pre-test speed = 2 mm/s, test speed = 1 mm/s, post-test speed = 1 mm/s, compression degree = 25%, time = 2 s, and trigger force = 5.0 g [73,108]. Firmness is defined as the peak force during the first compression of the sample [109]. Phenotypic evaluation was conducted for three consecutive years (2016-2018).…”

Section: Phenotypic Evaluationmentioning

confidence: 99%

Construction of a High-Density Genetic Map and Mapping of Firmness in Grapes (Vitis vinifera L.) Based on Whole-Genome Resequencing

Jiang

Fan

Zhang

et al. 2020

IJMS

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Berry firmness is one of the most important quality traits in table grapes. The underlying molecular and genetic mechanisms for berry firmness remain unclear. We constructed a high-density genetic map based on whole-genome resequencing to identify loci associated with berry firmness. The genetic map had 19 linkage groups, including 1662 bin markers (26,039 SNPs), covering 1463.38 cM, and the average inter-marker distance was 0.88 cM. An analysis of berry firmness in the F1 population and both parents for three consecutive years revealed continuous variability in F1, with a distribution close to the normal distribution. Based on the genetic map and phenotypic data, three potentially significant quantitative trait loci (QTLs) related to berry firmness were identified by composite interval mapping. The contribution rate of each QTL ranged from 21.5% to 28.6%. We identified four candidate genes associated with grape firmness, which are related to endoglucanase, abscisic acid (ABA), and transcription factors. A qRT-PCR analysis revealed that the expression of abscisic-aldehyde oxidase-like gene (VIT_18s0041g02410) and endoglucanase 3 gene (VIT_18s0089g00210) in Muscat Hamburg was higher than in Crimson Seedless at the veraison stage, which was consistent with that of parent berry firmness. These results confirmed that VIT_18s0041g02410 and VIT_18s0089g00210 are candidate genes associated with berry firmness.

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Section: Phenotypic Evaluationmentioning

confidence: 99%

Construction of a High-Density Genetic Map and Mapping of Firmness in Grapes (Vitis vinifera L.) Based on Whole-Genome Resequencing

Jiang

Fan

Zhang

et al. 2020

IJMS

View full text Add to dashboard Cite

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“…Both enzymes are considered to be directly responsible for enzymatic browning, which in loquat fruit occurs from the core area and is accompanied by lignification of the flesh as the time in cold storage increases [3]. Changes in texture during postharvest can be due to the loss of neutral sugars, as well as cell wall polysaccharide solubilisation and depolymerisation [43]. In loquat fruits, the increase of firmness during postharvest life is also due to an activation of lignin synthesis pathways [3,12].…”

Section: Pca and Pearson Correlation After Cold Storagementioning

confidence: 99%

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

et al. 2018

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Abstract:Loquat is a non-climacteric fruit consumed fresh for its essential nutrients and phytochemical compounds. In this study, the effects of chitosan coating (1% w/v) on changes in the enzymatic antioxidant and membrane damage in three loquat selections (CREAFRC-S18; CREAFRC-S35 and CREAFRC-S36) and three loquat cultivars (Golden Nugget, Algerie and Nespolone rosso di Trabia) stored at 7 • C over 21 days were evaluated. Chitosan treatment enhanced the activities of superoxide dismutase, catalase and ascorbate peroxidase. Moreover, this treatment inhibited polyphenol oxidase and guaiacol peroxidase activities, extending the storage life of loquat. Chitosan also preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. Principal component analysis provided a global view of the responses of both loquat selections and cultivars to the postharvest chitosan coating and storage temperature. These findings suggest that chitosan treatment could be a valid tool for improving the activity of antioxidant enzymes, preserving the enzymatic browning of loquat fruits.

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“…In contrast, Zhao & Wang demonstrated that dipping apples in a solution of 5% CaCl 2 for 10 min moderated the decrease in titratable acidity values. Liu et al showed that apricots treated with 1% or 3% CaCl 2 for 2 min and stored at 5 °C had a higher TA than the control, and the decrease in TA was slower than in the control. They suggested that low temperature storage combined with calcium treatment could reduce acid oxidation.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

et al. 2018

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Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

Cited by 119 publications

References 35 publications

Construction of a High-Density Genetic Map and Mapping of Firmness in Grapes (Vitis vinifera L.) Based on Whole-Genome Resequencing

Construction of a High-Density Genetic Map and Mapping of Firmness in Grapes (Vitis vinifera L.) Based on Whole-Genome Resequencing

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

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