Transcriptomics and gas chromatography-mass spectrometry metabolomics reveal the mechanism of heat shock combined with 1-methylcyclopropene to regulate the cuticle wax of jujube fruit during storage

Ge, Shuai; Wang, Rongrong; Yang, Liying; Kong, Hui; Chen, Xia; Fu, Xincheng; Shan, Yang; Ding, Shenghua

doi:10.1016/j.foodchem.2022.135187

Cited by 4 publications

(5 citation statements)

References 39 publications

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“…Unidentified cutin compositions in Satsuma mandarin remained largely unchanged during storage ( p > 0.05). This is because HT only modifies the physical phase and does not alter the chemical composition, as supported by previous studies (Ge et al., 2023; Montero et al., 2010). The decline in total cutin content in the control fruit on day 28 implies that cutin content was affected by storage conditions.…”

Section: Resultssupporting

confidence: 79%

“…The findings from our study indicate that the total amount of cutin in the HT group exceeded that of the control group. This observation can be ascribed to that HT treatment upregulated the expression of genes such as FATB and FATB, which play an important role in maintaining of fruit cuticle integrity during the chilling process (Ge et al., 2023). The wax acts as a barrier to pathogen invasion by forming a physical barrier that blocks most of the tiny cuticle cracks and stomata (Schirra & D'hallewin, 1997).…”

Section: Resultsmentioning

confidence: 99%

“…These results indicate that short‐term HT may lead to the melting and redistribution of cuticular wax crystals, filling wax gaps, and covering stomata. This could enhance the barrier function of the fruit, both within the cell (membrane, cell wall) and on the fruit's surface (cuticle and cuticular wax) (Ge et al., 2023; Li, Song et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

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Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Wu,

Li,

Jiang

et al. 2023

Journal of Food Science

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To investigate the influence of heat treatment (HT) on Satsuma mandarin fruit's postharvest quality and cuticle composition, we immersed the fruit for 3 min in hot water at 52°C and subsequently stored them at room temperature (25°C) for 28 days, and fruit quality parameters, such as good fruit rate, weight loss rate, firmness, total soluble solids, total titratable acidity, and ascorbic acid content, were monitored. Additionally, changes in the peel's cuticle composition were analyzed, and wax crystal morphologies on the fruit surface were examined using scanning electron microscopy (SEM). The findings revealed that appropriate HT effectively preserved fruit quality. The main compositions of wax and cutin on the fruit's surface remained consistent between the HT and the CK during storage. The total content of wax and cutin initially increased, peaking on the 14th day of storage, and then decreased, falling below the levels observed on day 0. Notably, the total amount of cutin in the HT group exceeded that of the control group. Specifically, ω‐hydroxy fatty acids with mid‐chain oxo groups and mid‐oh‐ω‐hydroxy fatty acids constituted approximately 90% of the total cutin content. Moreover, the HT group exhibited higher (p < 0.05) total wax content in relation to the control. Fatty acids and alkanes were the predominant components, accounting for approximately 87.5% of the total wax. SEM analysis demonstrated that HT caused wax crystals to melt and redistribute, effectively filling wax gaps. It suggests that HT holds promising potential as a green, safe, and eco‐friendly commercial treatment for preserving the postharvest quality of Satsuma mandarin.Practical ApplicationIn this study, Satsuma citrus (Citrus unshiu) underwent heat treatment (HT) and was subsequently preserved at room temperature (25°C) for 28 days. The findings revealed that HT significantly improved fruit quality compared to the control group. These findings provide valuable insights into the advancement of eco‐friendly and pollution‐free citrus preservation methods, offering essential strategies and process parameters for their practical application.

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Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Wu,

Li,

Jiang

et al. 2023

Journal of Food Science

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“…Additionally, our previous research also revealed that 1‐MCP and the combination of heat shock and 1‐MCP (HT+1‐MCP) treatments were advantageous for wax accumulation and further retained the jujube fruit's quality during cold storage. More hexadecenoic and octadecanoic acid was accumulated, specifically for HT+1‐MCP group, by upregulating FATB and FATA , meanwhile the synthesis of unsaturated fatty acids was sustained by upregulating FAB2 and FAD2 (Ge et al., 2023). However, the impact of 1‐MCP differs depending on storage circumstances and cultivars (Win et al., 2021); and very little research focus on the effects of 1‐MCP treatment on the cuticular wax and its storage quality in peach fruits during cold storage.…”

Section: Introductionmentioning

confidence: 99%

1‐MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage

Qin,

Ge,

Xiao

et al. 2024

Journal of Food Science

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This study aimed to analyze the effect of 1‐methylcyclopropene (1‐MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and gene expression of Jinxiu yellow peach during cold storage. The results showed that 1‐MCP treatment could maintain the postharvest quality of peach fruit as compared to control (CK) during cold storage. The wax crystals of peach fruit were better retained by 1‐MCP, and they still existed in 0.6 and 0.9 µL/L 1‐MCP treated fruit at 36 days. The total wax content in all the fruit increased first and then decreased during cold storage. Meanwhile, n‐alkanes and primary alcohols were the main wax components. Compared to CK, 1‐MCP treatment could delay the reduction of wax content during cold storage. The correlation analysis indicated that the postharvest quality of yellow peach was mainly affected by the contents of fatty acids and triterpenoids in cuticular wax. The transcriptomics results revealed PpaCER1, PpaKCS, PpaKCR1, PpaCYP86B1, PpaFAR, PpaSS2, and PpaSQE1 played the important roles in the formation of peach fruit wax. 1‐MCP treatment upregulated PpaCER1 (18785414, 18786441, and 18787644), PpaKCS (18774919, 18789438, and 18793503), PpaKCR1 (18790432), and PpaCYP86B1 (18789815) to deposit more n‐alkanes and fatty acids during cold storage. This study could provide a new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax.Practical Application‘Jinxiu’ yellow peach fruit is favorable among consumers because of its high commercial value. However, it ripens and deteriorates rapidly during storage, leading to serious economic loss and consumer disappointment. The effect of 1‐methylcyclopropene (1‐MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and genes regulation of ‘Jinxiu’ yellow peach during cold storage was assessed. Compared to control, 1‐MCP treatment could retain the storage quality of yellow peach by affecting cuticular wax composition and gene expression. This study could provide new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax.

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“…Despite their nutritional value, fresh fruits and vegetables are prone to spoilage and degradation during storage due to factors like water activity, mechanical damage and environmental conditions. This ultimately leads to significant waste and economical losses (Ge et al, 2023; Lv et al, 2019). To address this issue, drying techniques are commonly employed for processing fresh fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables

Zhao,

Chen,

Lin

et al. 2024

J Food Process Engineering

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Parameter selection in ultrasonic pretreatment is closely related to the quality of dried fruits and vegetables, so it is essential to investigate the impact of various parameters of ultrasonic pretreatment on the product quality. In this paper, data from 67 relevant literatures were collected to evaluate the effects of ultrasonic pretreatment on dried fruits and vegetables through meta‐analysis. Overall, the findings indicated that ultrasonic pretreatment could shorten drying time, reduce hardness and improve color appearance of dried products. Subgroup analysis showed that high power ultrasound (P ≥ 300 W) could increase total phenol content and antioxidant activity of dried fruits and vegetables. Additionally, applying short‐duration ultrasound (t < 15 min) increased antioxidant activity, while medium‐duration ultrasound (15 min < t < 30 min) simultaneously enhanced flavonoid content and antioxidant activity. In summary, the application of ultrasonic pretreatment has a positive impact on processing high quality dried fruits and vegetables and obtains better‐quality products in a shorter time compared to direct drying technology.Practical applicationsObtaining higher quality dried fruit and vegetable products in a shorter time has always been a research hotspot in the food industry. This study emphasized the positive effects of ultrasonic pretreatment on fruit and vegetable drying, and provided a theoretical basis for the selection of ultrasonic pretreatment parameters.

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Transcriptomics and gas chromatography-mass spectrometry metabolomics reveal the mechanism of heat shock combined with 1-methylcyclopropene to regulate the cuticle wax of jujube fruit during storage

Cited by 4 publications

References 39 publications

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

1‐MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage

A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables

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