Gamma radiation control quality and lignification of bamboo shoots ( Phyllostachys praecox f . prevernalis. ) stored at low temperature

Zeng, Fangfang; Luo, Zisheng; Xie, Jianwei; Feng, Simin

doi:10.1016/j.postharvbio.2015.02.004

Cited by 44 publications

(28 citation statements)

References 54 publications

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“…These coefficients indicated a positive correlation between firmness and the accumulation of lignin. Similar results were reported by Cajuste and Lafuente () and Zeng et al ().…”

Section: Resultssupporting

confidence: 92%

“…The firmness of "Zhongnuo 1" rapidly increased from 0.46 6 0.03 3 10 5 N/m 2 at 0 days to 0.83 6 0.11 3 10 5 N/m 2 at 4 days (p < .05), while the firmness of "Jingkenuo 2000" increased from 0.54 6 0.06 N/ m 2 to 0.79 6 0.06 N/m 2 (p < .05). The firmness of loquat, orange and bamboo shoots increased during storage had been reported(Cai, Xu, Li, Ferguson, & Chen, 2006;Cajuste & Lafuente, 2007;Zeng, Luo, Xie, & Feng, 2015). Similar results were obtained for fresh waxy corn during storage.…”

supporting

confidence: 85%

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Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Gong

Chen

et al. 2017

J Food Process Preserv

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Lignification and changes in the enzymes involved in lignin biosynthesis were investigated in relation to the reduced tenderness occurring during the postharvest storage of fresh waxy corn at 20 °C. The firmness of the corn and its lignin and polyphenol contents increased as storage time increased. The lignin content was significantly correlated (p < .05) with the polyphenol content and firmness. Phenylalanine ammonia‐lyase was not the rate‐limiting enzyme in polyphenol biosynthesis, whereas the cinnamate 4‐hydroxylase activity was significantly correlated (p < .05) with the polyphenol content. The activity of coenzyme A ligase (4CL) had a limited effect on the polyphenol content. Peroxidase was significantly correlated (p < .05) with the lignin content, while no significant (p > .05) effect of polyphenol oxidase or cinnamyl alcohol dehydrogenase (CAD) on the lignin content was observed. Practical applications Tenderness is a main factor in sensory quality of fresh waxy corn. Secondary cell wall lignifications induced by phenylpropanoid pathway is the main reason of tenderness decline for postharvest fresh waxy corn. But little information of lignin accumulation of fresh waxy corn is obtained from the present studies. Analyzing the changes of lignin and related precursor materials, enzyme activities will help to comprehensively understand the regulatory mechanism of postharvest lignification of fresh waxy corn, which can provide suitable methods to delay postharvest lignin accumulation, and maintain the eating quality of fresh waxy corn.

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“…These coefficients indicated a positive correlation between firmness and the accumulation of lignin. Similar results were reported by Cajuste and Lafuente () and Zeng et al ().…”

Section: Resultssupporting

confidence: 92%

supporting

confidence: 85%

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Gong

Chen

et al. 2017

J Food Process Preserv

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“…Due to the presence of health promoting bioactive compounds, bamboo shoots are projected as a health food and have shown to be effective in lowering cholesterol level and preventing cardiovascular diseases, cancer and diabetes (Hiromichi 2007;Park and Jhon 2009;Nirmala et al 2014a,b). However, the short shelf life of bamboo shoots is a limitation for the market of fresh shoots as they deteriorate rapidly after harvest which is associated with browning and lignification, microbial growth, water loss and tissue injuries and is a serious postharvest problem (Badwaik et al 2014;Zeng et al 2015). Hence, effective processing methods are needed to maintain the quality of shoots.…”

Section: Introductionmentioning

confidence: 99%

Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

Bajwa

Chongtham

Koul

et al. 2016

Journal of Food Processing and Preservation

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Bamboo shoot has attracted significant attention worldwide due to its nutritive value and health promoting properties. But, a limitation is the short shelf life of the shoots which requires the shoots to be processed for long‐term usage. Processing brings about changes in organoleptic and physicochemical qualities along with nutritional values but such studies are limited. The aim of the present study was to investigate the effects of boiling, salting, fermenting and drying on organoleptic, physicochemical and nutritional values of shoots of an edible bamboo Dendrocalamus hamiltonii. Results showed that boiling, salting and fermenting had significant effects on texture and taste of the shoots. Boiling for 15 min decreased the cyanogenic content upto 72% but carbohydrates, proteins and starch were retained. Fermentation caused increase in total phenols (4.3%) and phytosterols (119%), while decrease in total ash (52.42%), acid insoluble ash (31.25%), water soluble ash (55.14%) and pH value. Practical Applications Bamboo shoot with its high content of nutrients and bioactive compounds has great promise in both food and pharmaceutical industry. Freshly harvested shoots need to be processed for shelf life enhancement and removal of antinutrient. Boiling, salting and fermenting are the common processing methods used for making shoots antinutrient free for safe consumption. Boiled shoots, which are softer in texture and sweet in taste can be eaten as salad and for value addition in a number of food items such as bakery, dairy and meat products and beverages; fermented shoots with their better organoleptic and physicochemical properties can be used for food fortification to improve the taste, flavor and health beneficial properties of the fortified food.

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“…It plays a crucial role in reinforcing the plant cell wall structure. Biosynthesis of lignin in plant begins with the oxidative coupling of three monolignols as a building block of coniferyl, sinapyl, and p-coumaryl alcohols via phenylpropanoid pathway and the last step of lignification is the polymerization of cinnamyl alcohols by POD and using hydrogen peroxide as a substrate [24,25]. However, the expression of genes encoding plant lignification enzymes, including PAL, trans-cinnamate 4-hydroxylase, 4-coumarate CoA-ligase, ferulate 5-hydroxylase, COMT, and CCoAOMT, was repressed under flooding condition indicating that there was alternated lignin biosynthesis [26].…”

Section: Lignin Determinationmentioning

confidence: 99%

Capillary Water in Pericarp Enhances Hypoxic Condition during On-Tree Fruit Maturation That Induces Lignification and Triggers Translucent Flesh Disorder in Mangosteen (Garcinia mangostanaL.)

Noichinda

Bodhipadma

Kong-In

2017

Journal of Food Quality

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Translucent flesh of mangosteen normally occurs during fruit ripening. Rainfall, after water stress, enhanced on-tree mature green fruit to develop translucent flesh disorder more frequently. Thus, this research pursued the effect of applied water on translucent flesh disorder development. The on-tree mature green stage fruits were selected and wrapped with 3 layers of fabric sheet. After that, water was continuously dropped (flow rate of 0.6 ml/min) on the wrapped sheet for 0, 1, and 2 days before picking. The results showed that duration time of water applying enhanced the increasing of water absorption significantly in peel. All of water-treated fruits ripened within 2-3 days after harvest and obviously had high lignin in secondary cell wall. It was hypothesized that lignification played an important role in hypoxia defense mechanism since the Na2CO3-SP fractionation extracted from alcohol insoluble residue (AIR) of translucent flesh aril was higher than those of normal aril. This Na2CO3-SP reinforced the strength of cell wall complexity as well as displaying the translucency character. Hence, we concluded that the capillary water (took place in intercellular air space of fruit pericarp) induced hypoxia tolerance mechanism that triggered translucent flesh disorder in mangosteen aril.

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Gamma radiation control quality and lignification of bamboo shoots ( Phyllostachys praecox f . prevernalis. ) stored at low temperature

Cited by 44 publications

References 54 publications

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

Capillary Water in Pericarp Enhances Hypoxic Condition during On-Tree Fruit Maturation That Induces Lignification and Triggers Translucent Flesh Disorder in Mangosteen (Garcinia mangostanaL.)

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