Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents

Jin, Peng; Zhu, Hong; Wang, Lei; Shan, Timin; Zheng, Yonghua

doi:10.1016/j.foodchem.2014.03.103

Cited by 210 publications

(106 citation statements)

References 27 publications

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“…In this study, 1-MCP treatment was found to effectively maintain high levels of ATP and cellular energy and reduce the development of CI in pear during cold storage. Similar results have been reported in mango fruit (Li et al, 2014a,b) and peach (Jin et al, 2014). The energy status of plant tissues is associated with the activities of energy metabolism enzymes, including H + -ATPase, Ca 2+ -ATPase, SDH, and CCO.…”

Section: Discussionsupporting

confidence: 85%

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

Cheng

Wei

Zhou

et al. 2015

Postharvest Biology and Technology

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Section: Discussionsupporting

confidence: 85%

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

Cheng

Wei

Zhou

et al. 2015

Postharvest Biology and Technology

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“…The activities of SDH and CCO are regarded as markers of energy metabolism and may reflect the functional status of mitochondria. The inactivation of SDH and CCO can lead to mitochondrial dysfunction as indicated by disturbed oxidative phosphorylation and reduced ATP generation, and consequently, resulting in CI occurrence (Jin et al., ). In the current study, higher SDH and CCO activities were observed in GB‐treated papaya fruit during cold storage when compared to untreated fruit, implying that GB could induce the increase in activity of key mitochondria enzymes involved in energy metabolism, thus contributing to elevated energy status and improved chilling tolerance.…”

Section: Discussionmentioning

confidence: 99%

“…Accumulating evidences suggest that cellular energy is indispensable for biosynthesis of membrane lipid, while adequate supply of adenosine triphosphate (ATP) may benefit in reducing loss of membrane integrity in fruit under chilling stress (Liu et al, 2011;Marangoni, Palma, & Stanley, 1996). Maintenance of energy level by various postharvest treatments has contributed to improved chilling tolerance in harvested crops, as demonstrated in peaches (Jin, Zhu, Wang, Shan, & Zheng, 2014;Jin et al, 2013), loquats (Jin et al, 2015), mangoes (Li, Zheng, Liu, & Zhu, 2014), bananas (Li, Limwachiranon, Li, Du, & Luo, 2016;Wang, Luo, Khan, Mao, & Ying, 2015), pears (Cheng, Wei, Zhou, Tan, & Ji, 2015), cucumbers (Chen & Yang, 2013), and bamboo shoots (Liu et al, 2016). The generation and utilization of energy depend on a series of energy metabolism-related enzymes including H + -ATPase, Ca 2+ -ATPase, succinate dehydrogenase (SDH), and cytochrome C oxidase (CCO) (Jin et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of glycine betaine on chilling injury in relation to energy metabolism in papaya fruit during cold storage

Yingjie

Zhang

Yuan

et al. 2019

Food Science & Nutrition

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“Zhongbai” papaya fruit were treated with 15 mmol/L glycine betaine ( GB ) and then refrigerated at 6°C for 40 days to study the influence of GB on chilling injury (CI) and possible mechanism associated with energy metabolism. The results exhibited that GB treatment remarkably reduced the CI severity as indicated by lower CI index during storage. GB treatment lowered electrolyte leakage and malondialdehyde content, which accounted for maintenance of membrane integrity and reduced lipid peroxidation. Moreover, GB treatment improved the energy status as revealed by increased adenosine triphosphate (ATP) level, energy charge, and activities of energy metabolism‐related enzymes including mitochondrial membrane H + ‐adenosine triphosphatase (H + ‐ ATP ase) and Ca 2+ ‐adenosine triphosphatase (Ca 2+ ‐ ATP ase), succinate dehydrogenase ( SDH ), and cytochrome C oxidase ( CCO ). The results indicate that enhanced chilling tolerance in papaya fruit by GB treatment during cold storage might be ascribed to improved energy status in association with increased activities of energy metabolism‐related enzymes.

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“…It well known fact that, the unsaturated fats have a hypocholesterolemic effect, whereas the saturated fats tend to proliferate the level of the total cholesterol and Low-Density Lipoproteins (LDL) [63]. The diminishing of the unsaturated fatty acids will resulted on the compositional change in the membrane lipids which consequently will impact on the membrane lipid phase transition [64]. Ahmed et al [24] reported that, plant secondary metabolites of Punica granatum able to reduce the total SFA with different dose level in broiler breast and thigh meat.…”

Section: Discussionmentioning

confidence: 99%

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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Dietary Fermented Ginkgo biloba (FGLP) and Citrus junos Probiotics (FCJP) was evaluated on growth performance, immunity, cecal microbiology, meat composition and fatty acid profile in broilers. A total of 150 one day old Ross 308 broilers were randomly allocated to the 5 treatments (5 replicated pen of 6 birds/pen): 1) Control (corn-soybean meal based basal diet), 2) FGLP1: Corn-soybean meal based basal diet+5% FGLP, 3) FGLP2: Cornsoybean meal based basal diet+10% FGLP, 4) FCJP1: Corn-soybean meal based basal diet+5% FCJP, and 5) FCJP2: Corn-soybean meal based basal diet+10% FCJP. A significant increase in weight gain during starter (0-21 days), finisher (22-35 days) and overall period (0-35 days) was exhibited in FGLP2 supplemented group compared to control and other treatment groups (P<0.05); where better feed conversion efficiency was found after FCJP2 supplementation during finisher and overall period compared to control and other treatment groups (P<0.05). Serum IgG was elevated in FGLP and FCJP supplemented group relative to control birds (P<0.05). Meat composition data elucidated that, thigh meat crude protein and crude fat content was increased in FCJP1 supplemented group compared to control (P<0.05). There was found no significant differences in meat cholesterol content between control and treatment groups (P>0.05); however, among meat fatty acids, sum of SFA in thigh meat was diminished in FGLP group and sum of MUFA in breast meat was diminuted in FGLP and FCJP group compared to control (P<0.05). Sum of n-3 PUFA of breast and thigh meat was elevated after supplementation of FGLP and FCJP compared to control (P<0.05). To sum up, dietary FGLP and FCJP supplementation significantly improved performance and immunity, decreased SFA and elevated n-3 PUFA of broiler meat. Therefore, FGLP and FCJP probiotics could be supplemented as functional feed additives in broilers diet.

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Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents

Cited by 210 publications

References 27 publications

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

Effect of glycine betaine on chilling injury in relation to energy metabolism in papaya fruit during cold storage

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

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