Influence of a Modified Atmosphere on the Induction and Activity of Respiratory Enzymes in Broccoli Florets during the Early Stage of Postharvest Storage

Wang, Hsiao-Wen; Makino, Yoshio; Inoue, Jun; Maejima, Kensaku; Funayama-Noguchi, Sachiko; Yamada, Takeshi; Noguchi, Ko

doi:10.1021/acs.jafc.7b02318

Cited by 17 publications

(23 citation statements)

References 40 publications

(66 reference statements)

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“…Depression of the AOX induction under atmospheres including low O 2 and high CO 2 was found by Wang et al [13]. This phenomenon may also have been occurring in previous research [9][10][11][12].…”

Section: Introductionsupporting

confidence: 59%

“…This phenomenon may also have been occurring in previous research [9][10][11][12]. However, in the study of Wang et al [13], the storage temperature was 25 • C and they examined only the early stage of storage (within 50.5 h) conditions that differ from those used in practice for storage and transportation of broccoli heads. Furthermore, it was unclear whether the depression of AOX induction was caused by low O 2 or high CO 2 yet.…”

Section: Introductionmentioning

confidence: 89%

“…Wang et al [13] reported that the induction of the alternative oxidase (AOX) in cut broccoli florets was depressed under atmospheres with low O 2 and high CO 2 . AOX, the bypass of the cytochrome c oxidase (COX) pathway, is a nuclear-encoded protein located in the inner mitochondrial membrane, forming the alternative pathway that consumes O 2 , uncoupled from adenosine-5 -triphosphate (ATP) production [14].…”

Section: Introductionmentioning

confidence: 99%

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Induction of Terminal Oxidases of Electron Transport Chain in Broccoli Heads under Controlled Atmosphere Storage

Makino

Inoue

Wang

et al. 2020

Foods

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Controlled atmosphere (CA) storage, that is, at low O2 and high CO2 concentrations, effectively extends the shelf life of horticultural products. The influence of CA storage (O2/CO2: 2.5%/6.0% or 2.5%/0.0%) and in normal air (both at 1 °C for 21 d) on the physicochemical (O2 uptake, mass loss and L-ascorbate) and biological properties of broccoli (Brassica oleracea var. italica, Plenck, 1794) via amounts and activities of terminal oxidases of the electron transport chain was investigated. Mass loss, a sensitive index of freshness for broccoli heads under CA, was significantly lower under CA than under normoxia (p < 0.05). Mass loss was depressed 7 d earlier under CA, including 6.0% CO2 than under CA without CO2. High CO2 effectively depressed the degradation of L-ascorbate. During storage, the activity of the alternative oxidase (AOX) was lower under CA than in normal air (p < 0.05), while the amount of cytochrome c oxidase (COX), and the AOX/COX activity ratio (based on oxygen isotope discrimination), were not affected during storage. Our results indicate that CA storage effectively retained the freshness of broccoli heads by depressing the induction of AOX. However, depression of AOX amount was not associated with CO2 around broccoli heads.

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Section: Introductionsupporting

confidence: 59%

Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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Induction of Terminal Oxidases of Electron Transport Chain in Broccoli Heads under Controlled Atmosphere Storage

Makino

Inoue

Wang

et al. 2020

Foods

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“…47 These results are consistent with those obtained by other researchers who studied the ability of elevated CO 2 and/or depleted O 2 in MAP to prevent degradation of chlorophyll in green bell peppers, 34 arugula leaves, 48 fig, 49 and broccoli florets. 50,51…”

Section: Ethylene Production and Respiration Ratementioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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“…The O 2 and CO 2 concentrations inside each pouch on 1 and 2 days were measured by the same method as that of Wang et al (2017) using a CheckMate3 headspace gas analyzer (Dansensor A/S, Ringsted, Denmark). The ethanol concentration inside each pouch on 1 and 2 days was measured by the same method as that of Makino et al (2018) using a XP-3160 gas detector (New Cosmos Electric Co., Ltd., Osaka, Japan).…”

Section: Gas and Sulforaphane Measurementsmentioning

confidence: 99%

Influence of Cold or Frozen Storage on Temporal Changes in Sulforaphane and Objective Taste Values of Broccoli (<i>Brassica oleracea </i>var. <i>italica</i>) Florets

Makino

Hashizume

Boerzhijin

et al. 2019

Environmental Control in Biology

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Concentration of sulforaphane in broccoli is known to be enhanced during storage under an atmosphere of low O 2 (0.002-1.3) and high CO 2 (20.6-25.4). However, maintaining this concentration at a maximum is problematic. Therefore, storage of broccoli florets at low temperatures was investigated. Results showed that storage for 2 days under hypoxia significantly increased (3.3-fold against initial value) sulforaphane concentration. Subsequently, 4 days storage at three temperature levels was conducted. Sulforaphane levels were not maintained at 20 (normal temperature) or 1 (cold temperature). However, after storage at Ϫ20 (frozen) for 4 days, the sulforaphane concentration was not significantly reduced compared with the maximum level on day 2. Meanwhile, this concentration was not significantly higher than those at 20 or 1 on the same day. Storage under hypoxic conditions is known to affect the flavor and taste of vegetables. Therefore, eight taste factors were objectively measured using an electronic tongue. Astringency and bitterness were stable and independent of storage period and temperature, while other tastes were significantly affected by storage period. The rich umami value at Ϫ20 was significantly higher than that at 20 , and in general it was challenging to maintain taste values even for cold or frozen storage.

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Influence of a Modified Atmosphere on the Induction and Activity of Respiratory Enzymes in Broccoli Florets during the Early Stage of Postharvest Storage

Cited by 17 publications

References 40 publications

Induction of Terminal Oxidases of Electron Transport Chain in Broccoli Heads under Controlled Atmosphere Storage

Induction of Terminal Oxidases of Electron Transport Chain in Broccoli Heads under Controlled Atmosphere Storage

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Influence of Cold or Frozen Storage on Temporal Changes in Sulforaphane and Objective Taste Values of Broccoli (<i>Brassica oleracea </i>var. <i>italica</i>) Florets

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