Trisodium phosphate delays softening of jujube fruit by inhibiting cell wall-degrading enzyme activities during ambient storage

Ge, Yonghong; Zhang, Junhu; Li, Canying; Xue, Wenrui; Zhang, Shiyu; Lv, Jingyi

doi:10.1016/j.scienta.2019.109059

Cited by 38 publications

(23 citation statements)

References 35 publications

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“…The crude enzyme extractions were performed following the method of Ge et al (2019) with minor modifications [21]. Briefly, a frozen raspberry sample was ground into fine powder in liquid N 2 .…”

Section: Measurement Of Cell Wall Enzymesmentioning

confidence: 99%

Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage

Yan

Han

et al. 2021

Horticulturae

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Quality of raspberry fruit experiences a rapid decline after harvest due to its vulnerable texture and high moisture content. Application of calcium chloride (CaCl2) combined with pectin methylesterase (PME) is efficient in delaying fruit softening. In this study, the effects of exogenous CaCl2 alone or in combination with PME on the structure of the cell wall, the molecular properties of pectin, and the amount of free water of raspberry during postharvest storage were investigated. The results showed that CaCl2 combined with PME treatment could maintain fruit firmness and inhibit weight loss. The treatment of CaCl2+PME maintained the cell wall structure via sustaining middle lamella integrity and reducing the activities of cell wall-degrading enzymes, such as polygalacturonase, pectin methylesterase, β-galactosidase, α-L-arabinofuranosidase, and β-xylosidase. In addition, CaCl2+PME treatment could effectively increase the content of chelate-soluble pectin (CSP) and develop a cross-linked structure between Ca2+ and CSP. Moreover, CaCl2+PME treatment was of benefit in maintaining free water content. CaCl2 in combination with PME treatment could be a promising method for inhibiting softening and maintaining the quality of postharvest raspberry during cold storage.

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Section: Measurement Of Cell Wall Enzymesmentioning

confidence: 99%

Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage

Yan

Han

et al. 2021

Horticulturae

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“…It was reported that cell wall degrading enzymes (CWDEs), cellulase (Cx), pectin methylesterase (PEM) and polygalactosidase (PG), are the main factors leading to the degradation of cell wall components and fruit softening (Yadav et al ., 2009). In order to explore how the structure and composition of cell wall and activities of relating enzymes affect fruit softening, the related researches conducted in different kinds of fruits, including Prunus armeniaca L. (Hou et al ., 2019), pear (Singh et al ., 2020), litchi (Wang et al ., 2020) and jujube (Ge et al ., 2019). However, there are limited researches on the softening of LBL.…”

Section: Introductionmentioning

confidence: 99%

Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.

Zhao

et al. 2021

Int J of Food Sci Tech

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Summary The present study aims to examine fruit cell wall‐associated fruit softening in Lycium barbarum L. by the microstructure of the fruit cells and the changes in the contents of cell wall components, molecular weights of cell wall polysaccharides and the activities of related cell wall degrading enzymes at different development stages of L. barbarum L. fruit. Fruit firmness significantly declined during ripening, with the greatest reduction between the 28 and 35 days stages. The decrease in firmness correlated with an extensively deformed microstructure in the parenchyma tissues and positively correlated with reductions in the contents of fruit cell wall materials and molecular weight in cell wall polysaccharide. Cellulase, α‐galactosidase, polygalactosidase and pectin methylesterase showed higher activities during 28 days; whereas, the activities of β‐galactosidase were higher during 35 days. These results indicate that cell wall‐related processes are a key feature of early softening in L. barbarum L.

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“…PL plays a significant role in softening fleshy fruits and is usually a virulence factor leading to plant diseases [ 38 ]. Cellulase degrades xyloglucan into cellulose hemicellulose, thereby affecting cell wall structure [ 39 ]. CL activity in wolfberry increased on day 14 of the storage period and then decreased rapidly, like the persimmon fruit during the postharvest storage, and may justify by the finding that cellulase is closely related to the early stage of fruit ripening and softening [ 40 ].…”

Section: Discussionmentioning

confidence: 99%

Elevated CO2 Enhanced the Antioxidant Activity and Downregulated Cell Wall Metabolism of Wolfberry (Lycium barbarum L.)

Liang

Luo

et al. 2021

Antioxidants

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Modified atmosphere packaging (MAP) has been widely known to delay the postharvest fruit senescence; nevertheless, its effect on antioxidant activity and cell wall metabolism of wolfberry fruit is largely unknown. The present study investigated the impact of elevated CO2 on the quality attributes and cell wall degradation of wolfberry fruit during storage. The results showed that 10% CO2 better maintained the physiological quality and conferred the reduction in weight loss, decay index, and color change. Higher 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity, total phenol and flavonoid content, and superoxide dismutase (SOD) and catalase (CAT) activity of wolfberry were detected at elevated CO2 concentrations. Elevated CO2 atmosphere contributed to the maintenance of the cell integrity, the decrease of cell wall degradation (polygalacturonase, pectate lyase, cellulase, and β-glucosidase), and the increase of cellulose and proto pectin content. Overall, we revealed the potential mechanism of elevated CO2 on the antioxidant activity enhancement and cell wall homeostasis of fresh berry fruit.

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Trisodium phosphate delays softening of jujube fruit by inhibiting cell wall-degrading enzyme activities during ambient storage

Cited by 38 publications

References 35 publications

Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage

Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage

Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.

Elevated CO2 Enhanced the Antioxidant Activity and Downregulated Cell Wall Metabolism of Wolfberry (Lycium barbarum L.)

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