The storage temperature affects flesh firmness and gene expression patterns of cell wall-modifying enzymes in stony hard peaches

Tatsuki, Miho; Sawamura, Yutaka; Yaegaki, Hideaki; Suesada, Y.; Nakajima, Naoko

doi:10.1016/j.postharvbio.2021.111658

Cited by 7 publications

(9 citation statements)

References 44 publications

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“…The results were similar to those of other studies on peaches [ 24 ]. The ethylene release rate and respiration rate were significantly affected by the ambient temperature and represented a regulatory effect on postharvest peach fruit quality [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Liu

Yang

et al. 2023

Foods

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Poor temperature management along a cold chain leads to fruit quality deterioration and loss. In order to determine the threshold value of temperature fluctuation in a cold chain, peach fruits were stored in four different virtual cold chains applying different temperature–time scenarios. Core temperature profiling, the physicochemical qualities, and the activities of the peaches’ antioxidant enzymes were monitored during cold storage and shelf life. Abusive temperature management (temperature increased to 20 and 15 °C three times) resulted in a significant increase in a peach’s core temperature to the highest temperature measured: 17.6 °C. The ethylene production rate at the end of the shelf life of peaches under these temperatures was 21.03–28.16% higher than the constant-temperature group and accompanied by significantly lower levels of flesh firmness, titratable acid content, total phenol and flavonoid content, and peroxidase (POD) and catalase (CAT) activities (p < 0.05). The results of a principal component analysis (PCA) and heatmap confirmed the results. Limited temperature increases (10 °C) in a cold chain had little impact on the quality of the peaches, while temperature increases higher than 15 °C three times would negatively affect the quality of the peaches significantly. The temperature of a cold chain needs to be controlled precisely to reduce the loss of peaches.

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Section: Resultsmentioning

confidence: 99%

Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Liu

Yang

et al. 2023

Foods

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“…Peaches ( Prunus persica L.) are one of the most popular fruits because of their taste and high nutritional value. The cultivars can be divided into melting flesh (MF), nonmelting flesh (NMF), or stony hard (SH) according to its firmness and texture (Haji et al., 2001; Tatsuki et al., 2021). Because peach varieties differ in quality and texture, their storage methods and fruit softening differ (Yang et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Plant cell walls are mainly composed of a primary wall, intercellular layer, and secondary wall, of which pectin, cellulose, and hemicellulose are the main components (Zhang et al., 2021). A series of physiological and biochemical changes in the cell wall play a crucial role in peach fruit ripening, storage, and softening (Brummell et al., 2004; Tatsuki et al., 2021). The contents of these three components determine the integrity of the cell wall, which affects the softening of peach fruit (Carpita & Gibeaut, 1993; Guo et al., 2018; Yin et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Low‐temperature storage is a widely used method for fruit storage. Low temperature (LT) can reduce the rate of fruit softening and extend storage time by regulating a series of pectinase activities in the cell wall, inhibiting the respiration rate, and reducing the ethylene content (Tatsuki et al., 2021). C‐repeat binding factors (CBFs) are the most important transcription factors in the cold signaling pathway and are part of the AP2/ERF transcription factor gene family (Artlip et al., 2013; Nakano et al., 2006; Sakuma et al., 2002).…”

Section: Introductionmentioning

confidence: 99%

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Low temperature inhibits pectin degradation by PpCBFs to prolong peach storage time

Guo,

Li,

Guo

et al. 2023

Journal of Food Science

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Low‐temperature storage is a widely used method for peach fruit storage. However, the impact of PpCBFs on pectin degradation during low‐temperature storage is unclear. As such, in this study, we stored the melting‐flesh peach cultivar “Fuli” at low temperature (LT, 6°C) and room temperature (RT, 25°C) to determine the effect of different temperatures on its physiological and biochemical changes. Low‐temperature storage can inhibit the softening of “Fuli” peaches by maintaining the stability of the cell wall. It was found that the contents of water‐soluble pectin and ionic‐soluble pectin in peach fruit stored at RT were higher than those stored at LT. The enzyme activities of polygalacturonase (PG), pectate lyase (PL), and pectin methylesterase (PME) were all inhibited by LT. The expressions of PpPME3, PpPL2, and PpPG were closely related to fruit firmness, but PpCBF2 and PpCBF3 showed higher expression levels at LT than RT. The promoters of PpPL2 and PpPG contain the DER motif, which suggested that PpCBF2 and PpCBF3 might negatively regulate their expression by directly binding to their promoters. These results indicated that LT may maintain firmness by activating PpCBFs to repress pectin‐degradation‐related enzyme genes during storage.

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“…Mealiness is considered a significant deterioration of fruit flesh texture, as it is commonly associated with a dry texture, a soft, unpleasant taste in the mouth, and a lack of juiciness and aroma (Bowen et al, 2019;Hunter et al, 2021). Mealiness has been widely investigated in numerous fruit during the storage and softening process, such as in apples (Arefi et al, 2017), pears (Cronje, 2019;Dong et al, 2018;Dong et al, 2019), squash fruit (Sameshima et al, 2018), tomatoes (Hunter et al, 2021), and peaches (NiloPoyanco et al, 2019;Tatsuki et al, 2021). In apples, the level of mealiness relies greatly on growing or storage conditions, size of fruit, date of harvesting, and cultivar type (Mollazade and Arefi, 2017).…”

Section: Introductionmentioning

confidence: 99%

Cell wall modifications lead to cultivar differences in apple (Malus domestica) fruit mealiness

Indah

Moriya

Ohta

et al. 2022

ipas

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Recently, four quantitative trait loci linked to flesh mealiness in apples were identified, with one associated with the MdPG1 allele. Hence, this study analyzed cell wall changes in two mealy (Orin and Akane) and three non-mealy (Kiou, Kitaro, Fuji) apple cultivars during ripening. The fruits were harvested for each cultivar at optimum maturity and stored at 20°C for 20 days. The flesh firmness of ‘Kitaro’ and ‘Fuji’ fruit did not change strikingly over the 20 days, whereas that of the other three cultivars, especially ‘Akane’ and ‘Orin’, gradually decreased during ripening. Between the two cultivars with a mealy texture, ‘Akane’ fruit produced extremely low levels of ethylene, whereas ‘Orin’ fruit produced high levels. The water-soluble polyuronide (WSP) contents of ‘Kiou’ and ‘Fuji’ fruit did not change clearly. In contrast, the WSP contents of the other three cultivars, especially ‘Akane’ and ‘Orin’, increased during ripening. In ‘Kiou’, ‘Kitaro’, and ‘Fuji’ fruit, the molecular-mass distributions of WSPs did not change during ripening. Conversely, the molecular-mass distribution of WSPs in ‘Akane’ and ‘Orin’ fruit exhibited downshifts during ripening. These results indicate that solubilization and depolymerization of pectic polyuronides occur during ripening in mealy ‘Akane’ and ‘Orin’ fruit, and that ethylene may not be involved in these changes.

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The storage temperature affects flesh firmness and gene expression patterns of cell wall-modifying enzymes in stony hard peaches

Cited by 7 publications

References 44 publications

Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Low temperature inhibits pectin degradation by PpCBFs to prolong peach storage time

Cell wall modifications lead to cultivar differences in apple (Malus domestica) fruit mealiness

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