Exogenous γ-aminobutyric acid treatment affects citrate and amino acid accumulation to improve fruit quality and storage performance of postharvest citrus fruit

Sheng, Lianxi; Dandan, Shen; Luo, Yi; Sun, Xiangming; Wang, Jinqiu; Luo, Tao; Zeng, Yunliu; Xu, Juan; Deng, Xiuxin; Cheng, Yunjiang

doi:10.1016/j.foodchem.2016.08.024

Cited by 127 publications

(69 citation statements)

References 30 publications

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“…Samples were dried with freeze-drier (SRK, German) firstly, and then were powdered in liquid nitrogen, subsequently, 0.1 g freeze-dried pulp or 0.2 g freeze-dried peel of each sample was used to extracted primary metabolites immediately. The extraction approach and GC-MS profiling (Thermo Fisher Scientific, Waltham, MA, USA) were carried out according to the method as described by Sheng et al (2017) with minor modifications.…”

Section: Gc-ms Processmentioning

confidence: 99%

Pitaya: a potential plant resource of citramalic acid

Shi

et al. 2020

CyTA - Journal of Food

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Citramalic acid can reduce facial skin wrinkle of people and gives a promising usage in the fields of medicine and cosmetics, however, it has been detected in limited plants and the content were much low so far. Therefore, it is necessary to discover new plants that is rich in citramalic acid. Currently, qualitative and quantitative characterization of citramalic acid in pitaya were performed. The results demonstrated that citramalic acid was the dominant organic acid in pitaya fruit, accounting for 7.56-71.42% of total acid. The maximal concentration was up to 12.90 and 12.82 mg/g DW in pulp and peel, respectively, which were much higher than that in other plants reported. Consequently, our results manifested an abundant accumulation of citramalic acid in pitaya pulp as well as peel, and indicated that pitaya fruits might be used as a plant resource of citramalic acid. La pitahaya: un recurso vegetal en potencia para la obtención de ácido citramálico RESUMEN Si bien el ácido citramálico contribuye a reducir las arrugas de la piel facial de las personas y ofrece un uso prometedor en los campos de la medicina y la cosmética, son pocas las plantas en que se ha detectado su presencia y su contenido en estas es considerado muy bajo. Ello hace necesario descubrir otras plantas ricas en ácido citramálico. Actualmente, se está realizando su caracterización cualitativa y cuantitativa en la pitahaya. Los resultados obtenidos dan cuenta de que el ácido citramálico es el ácido orgánico dominante en esta fruta, en la que representa entre 7.56% y 71.42% del ácido total. Se constató que su concentración máxima fue de hasta 12.90 mg/g PS y 12.82 mg/g PS en la pulpa y la cáscara, respectivamente, valores mucho más elevados que los reportados en otras plantas. En conclusión, nuestros resultados mostraron una abundante concentración de ácido citramálico en la pulpa y la cáscara de la pitahaya, lo que indica que esta podría usarse como recurso vegetal para la obtención de ácido citramálico.

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Section: Gc-ms Processmentioning

confidence: 99%

Pitaya: a potential plant resource of citramalic acid

Shi

et al. 2020

CyTA - Journal of Food

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“…Extraction, derivatization, and analysis of metabolites were conducted following the previous protocols with modifications (Ling et al, 2017). The frozen roasted sesame seeds were ground to a fine powder in liquid nitrogen.…”

Section: Extraction and Analysis Of Polar Metabolitesmentioning

confidence: 99%

Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting

et al. 2019

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Background and objectives The changes in polar metabolites and volatiles in sesame seeds during roasting were analyzed to provide new information for the formation mechanism of sesame oil aroma. Findings The results showed that the typical sesame aroma components, heterocyclic compounds, increased with the extension of the roasting time and reached 43.78% at 12 min. However, the proportion of aliphatics and terpenoids decreased with the roasting time. In addition, the main polar metabolites in sesame seeds, free amino acids and monosaccharides, continually decreased from 497.14 μg/g and 268.85 μg/g in raw seeds to 144.59 μg/g and 7.52 μg/g in 12‐min roasted seeds, respectively. Conclusions Based on the changes in specific polar metabolites and volatile compounds, it could be inferred that pyrazines mainly generated through Maillard reaction with Ala and glucose as the possible primary substrates. While S‐heterocycles might be mainly formed through the thermal degradation of proteins and subsequent reactions. Significance and novelty The results of this study provide important information and new details for the aroma formation process of sesame seeds during roasting and would provide a reference for the study and optimization of sesame roasting and oil extraction processes, as well as the development of sesame seed products. In addition, relevant information can also provide clues for the artificial synthesis of sesame seed aroma components.

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“…TSS did not change significantly during storage. OA treatment showed higher radical scavenging and total phenolic and GABA treatments [10][11][12][13] as an alternative eco-friendly and natural surface treatment of fresh fruit. In previous reports, it was stated that surface treatments of fresh fruit not only delay physiological disorders but also protect fruit quality longer.…”

Section: Resultsmentioning

confidence: 96%

Effects of the Alternative Postharvest Treatments on ‘Hicaznar’ Pomegranate Fruit Phytochemicals, Organic Acids and Sugar Content

Öz¹

2017

IJPER

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Background: There are many alternative techniques have been used for preserving fruits quality and extent shelf life by reducing metabolic activities which promote their quality changes negatively during storage to understand the metabolic process in fresh fruits. Objective: The main objective of this study was to investigate effects of postharvest treatment of gamma-aminobutyric acid (GABA) and oxalic acids (OA) on phytochemicals, organic acid and sugar content of 'Hicaznar' pomegranate fruit. Method: The pomegranate arils were immersed external three different concentrations (0, 2.5 and 5 mM) of OA and GABA after minimally process of fruit. Total phenolic, anthocyanin, antioxidant activities, organic acid sugar content of treated and control fruit arils were analysed. Results: The present results were indicated that in general, glucose and sucrose sugar contents of fruit slightly decreased at the end of the storage while fructose and sorbitol content slightly increased. Conclusion: OA treated group showed better antiradical activity than GABA treated arils while TAC was higher in GABA treated arils at the end of storage. Total phenolic contents of pomegranate arils were changed significantly during storage.

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Exogenous γ-aminobutyric acid treatment affects citrate and amino acid accumulation to improve fruit quality and storage performance of postharvest citrus fruit

Cited by 127 publications

References 30 publications

Pitaya: a potential plant resource of citramalic acid

Pitaya: a potential plant resource of citramalic acid

Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting

Effects of the Alternative Postharvest Treatments on ‘Hicaznar’ Pomegranate Fruit Phytochemicals, Organic Acids and Sugar Content

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