Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Zhi, Huanhuan; Liu, Qiqi; Xu, Juan; Yu, De Quan; Liu, Mengpei; Zong, Wei

doi:10.1002/jsfa.8402

Cited by 45 publications

(17 citation statements)

References 39 publications

(83 reference statements)

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“…Ca 2+ , a universal second messenger, plays an important role in the transduction of growth and development signaling, environmental signaling and hormone signaling (Yang and Poovaiah, 2003 ; Hetherington and Brownlee, 2004 ; Batistič and Kudla, 2012 ). The importance of Ca 2+ for improving or maintaining fruit quality has long been recognized (Oms-Oliu et al, 2010 ; Zhi et al, 2017 ). However, there are relatively few studies on the effects of Ca 2+ on the metabolism of anthocyanins and flavonoids.…”

Section: Discussionmentioning

confidence: 99%

Increased Cytosolic Calcium Contributes to Hydrogen-Rich Water-Promoted Anthocyanin Biosynthesis Under UV-A Irradiation in Radish Sprouts Hypocotyls

et al. 2018

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Our previous studies showed that hydrogen-rich water (HRW) promoted the biosynthesis of anthocyanin under UV-A in radish. However, molecular mechanism involved in the regulation of the anthocyanin biosynthesis is still unclear. In this study, the role of calcium (Ca2+) in HRW-promoted anthocyanin biosynthesis in radish sprouts hypocotyls under UV-A was investigated. The results showed that a positive effect of HRW on the content of cytosolic calcium and anthocyanin accumulation, mimicking the effects of induced CaCl2. Exogenous addition of Ca2+ chelator bis (β-aminoethylether)-N,N,N′,N′-tetraacetic acid (EGTA) and inositol 1,4,5-trisphosphate (IP3) synthesis inhibitor neomycin partially reversed the facilitated effect of HRW. The positive effects of HRW on activity of anthocyanin biosynthetic-enzymes (L-phenylalanine ammonia-lyase, PAL; chalcone isomerase, CHI; dihydroflavonol 4-reductase, DFR and UDP glc-flavonoid 3-O-glucosyl transferase, UFGT) were reversed by EGTA and neomycin. Further tests confirmed that the upregulation of anthocyanin biosynthetic related genes induced by HRW was substantially inhibited by calcium antagonists. The possible involvement of CaM in HRW-regulated anthocyanin biosynthesis was also preliminarily investigated in this study. Taken together, our results indicate that IP3-dependent calcium signaling pathway might be involved in HRW-regulated anthocyanin biosynthesis under UV-A irradiation.

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Section: Discussionmentioning

confidence: 99%

Increased Cytosolic Calcium Contributes to Hydrogen-Rich Water-Promoted Anthocyanin Biosynthesis Under UV-A Irradiation in Radish Sprouts Hypocotyls

et al. 2018

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“…C and D) during the entire storage periods, suggesting that the optimal range of Ca(NO 3 ) 2 concentration application might be between 5 and 10 g L −1 . At this recommended concentration, increased Ca 2+ uptake by the fruit reinforced tissue rigidity . Exceeding the maximum threshold of Ca concentration would result in injury to the fruit surface and deterioration of fruit quality …”

Section: Resultsmentioning

confidence: 99%

“…Postharvest application of Ca in the washing process has been shown to directly improve fruit postharvest quality. The most pronounced and consistent effect of Ca on fruit is to increase fruit Ca uptake and result in firmer fruit with less susceptibility to postharvest disorders . Our previous study indicated that adding 10 g L −1 calcium nitrate (Ca(NO 3 ) 2 ) in SAEW reduced loss in fruit firmness (FF), delayed the disassembly of cell‐wall pectins, and protected fruit antioxidant systems in peach fruit .…”

Section: Introductionmentioning

confidence: 99%

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

Zhi

Lü

et al. 2019

J Sci Food Agric

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BACKGROUND: Slight acidic electrolyzed water (SAEW) has been widely used in cleaning systems of fruit and vegetables. It strongly reduces microbial contamination. However, no information is available on whether SAEW offers the potential for fresh jujube cleaning. The purposes of this study were, first, to compare the effectiveness of SAEW with commercial sanitizers (i.e. sodium hypochlorite (NaClO) or calcium hypochlorite (Ca(ClO) 2 )) on 'Jiancui' jujube; second, to determine the response of fruit decay, tissue calcium (Ca) content, and quality attributes to dip application of calcium nitrate (Ca(NO 3 ) 2 ) by concentration; and third, to investigate the effects of SAEW combined with Ca(NO 3 ) 2 or calcium acetate (Ca(OAc) 2 )) on fruit Ca uptake, quality attributes, and bioactive compounds.RESULTS: Fruits washed with NaClO, Ca(ClO) 2 , or an SAEW solution showed no difference in reduction of decay incidence. In contrast to NaClO treatment, SAEW or Ca(ClO) 2 significantly retarded losses in fruit firmness (FF), green color (hue angle), and skin lightness (L*), and maintained intact pericarp tissue structure during storage at 1 ∘ C. Application of Ca(NO 3 ) 2 at 5-10 g L −1 effectively promoted Ca 2+ uptake and minimized declines in FF and L* value but had no effect on decay development. Adding 10 g L −1 Ca(NO 3 ) 2 or Ca(OAc) 2 to SAEW provided an additional benefit in increasing decay resistance, increasing Ca 2+ into fruit and increasing levels of bioactive compounds in jujube fruit. CONCLUSION: SAEW in combination with Ca(NO 3 ) 2 or Ca(OAc) 2 has commercial potential for fresh jujube disinfection and improving storage quality as a result of the cleaning processes.

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“…Zhi et al. (2017) observed that WSP and CSP contents increased along with the decrease of SSP content due to the implement in polygalacturonase (PG) and pectate lyase (PL) activity during 6 days of storage. Currently, several pre‐harvest and post‐harvest applications have been used to inhibit the softening of jujubes during storage, including physical, chemical and biological methods.…”

Section: Introductionmentioning

confidence: 99%

Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage

Wang

Ding

Chen

et al. 2021

Journal of Food Science

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Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water‐soluble pectin (WSP), sodium carbonate‐soluble pectin (SSP) and chelate‐soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water‐insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and then decreased during cold storage. Changes in the ratio of (galactose (Gal)+Ara)/Rha and Ara/Gal represented that the branch chains of rhamnogalacturonan‐I in three pectins depolymerized after storage. The high Mw in WSP and SSP of jujubes were solubilized and extensively depolymerized into pectin with lower Mw after storage. AFM images showed an increase in short chains and branch structures of three pectins after storage. Overall, three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. Practical Application Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (WSP, SSP, CSP), including their contents, degree of methylesterification, neutral sugar compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.

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Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Abstract: These results demonstrated that the combination of CaCl and ultrasound has potential commercial application to extend the shelf life of jujube fruit by facilitating Ca absorption and stabilizing the cell wall structure. © 2017 Society of Chemical Industry.

Cited by 45 publications

References 39 publications

Increased Cytosolic Calcium Contributes to Hydrogen-Rich Water-Promoted Anthocyanin Biosynthesis Under UV-A Irradiation in Radish Sprouts Hypocotyls

Increased Cytosolic Calcium Contributes to Hydrogen-Rich Water-Promoted Anthocyanin Biosynthesis Under UV-A Irradiation in Radish Sprouts Hypocotyls

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage

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