White light prevents increased catechin synthesis by ultraviolet irradiation in banana fruits

Wade, N. L.; Tan, S. C.; Kavanagh, E. E.

doi:10.1080/00221589.1993.11516395

Cited by 7 publications

(5 citation statements)

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“…However, the data for albino ‘YJX’ differed from a previous report42 in which a significant reduction occurred in catechin levels after 3 weeks of shading compared to non-shaded green tea cultivar42. This difference could result from a change in metabolic flow in albino tea leaves and from differently applied shading periods compared with our study43. Significant difference in the abundance of carotenoids, chlorophylls, quercetin, and theanine were also noted between PL and SL of ‘YJX’ and compared to their counterparts in ‘SCZ’ leaves.…”

Section: Discussioncontrasting

confidence: 99%

Metabolic Flux Redirection and Transcriptomic Reprogramming in the Albino Tea Cultivar ‘Yu-Jin-Xiang’ with an Emphasis on Catechin Production

Han

Lin

et al. 2017

Sci Rep

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In this study, shade-induced conversion from a young pale/yellow leaf phenotype to a green leaf phenotype was studied using metabolic and transcriptomic profiling and the albino cultivar ‘Yu-Jin-Xiang’ (‘YJX’) of Camellia sinensis for a better understanding of mechanisms underlying the phenotype shift and the altered catechin and theanine production. Shaded leaf greening resulted from an increase in leaf chlorophyll and carotenoid abundance and chloroplast development. A total of 1,196 differentially expressed genes (DEGs) were identified between the ‘YJX’ pale and shaded green leaves, and these DEGs affected ‘chloroplast organization’ and ‘response to high light’ besides many other biological processes and pathways. Metabolic flux redirection and transcriptomic reprogramming were found in flavonoid and carotenoid pathways of the ‘YJX’ pale leaves and shaded green leaves to different extents compared to the green cultivar ‘Shu-Cha-Zao’. Enhanced production of the antioxidant quercetin rather than catechin biosynthesis was correlated positively with the enhanced transcription of FLAVONOL SYNTHASE and FLAVANONE/FLAVONOL HYDROXYLASES leading to quercetin accumulation and negatively correlated to suppressed LEUCOANTHOCYANIDIN REDUCTASE, ANTHOCYANIDIN REDUCTASE and SYNTHASE leading to catechin biosynthesis. The altered levels of quercetin and catechins in ‘YJX’ will impact on its tea flavor and health benefits.

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Section: Discussioncontrasting

confidence: 99%

Metabolic Flux Redirection and Transcriptomic Reprogramming in the Albino Tea Cultivar ‘Yu-Jin-Xiang’ with an Emphasis on Catechin Production

Han

Lin

et al. 2017

Sci Rep

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“…Although all the doses showed a prominent effect in controlling crown rot of Berangan banana fruit, the undesirable changes of browning discoloration on the peel surface ultimately had limited the application of UVC doses onto this commodity. Wade, Tan, and Kavanagh () also observed the similar effect of UVC on peel browning on Williams Cavendish banana. The occurrence of peel browning by UVC irradiation could lower the quality of banana fruit and causing the fruits not able to be sold in market even though the disease was successfully being controlled.…”

Section: Discussionmentioning

confidence: 61%

Potential of UVC germicidal irradiation in suppressing crown rot disease, retaining postharvest quality and antioxidant capacity of Musa AAA “Berangan” during fruit ripening

Mohamed

Ding

Kadir

et al. 2017

Food Science & Nutrition

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Crown rot caused by fungal pathogen is the most prevalent postharvest disease in banana fruit that results significant economic losses during transportation, storage, and ripening period. Antifungal effects of ultraviolet C (UVC) irradiation at doses varied from 0.01 to 0.30 kJ m−2 were investigated in controlling postharvest crown rot disease, maintenance of fruit quality, and the effects on antioxidant capacity of Berangan banana fruit during ripening days at 25 ± 2°C and 85% RH. Fruits irradiated with 0.30 kJ m−2 exhibited the highest (i.e., 62.51%) reduction in disease severity. However, the application of UVC at all doses caused significant browning damages on fruit peel except the dose of 0.01 kJ m−2. This dose synergistically reduced 46.25% development of postharvest crown and did not give adverse effects on respiration rate, ethylene production, weight loss, firmness, color changes, soluble solids concentration, titratable acidity, and pH in banana as compared to the other treatments and control. Meanwhile, the dose also enhanced a significant higher level of total phenolic content, FRAP, and DPPH values than in control fruits indicating the beneficial impact of UVC in fruit nutritional quality. The results of scanning electron micrographs confirmed that UVC irradiation retarded the losses of wall compartments, thereby maintained the cell wall integrity in the crown tissue of banana fruit. The results suggest that using 0.01 kJ m−2 UVC irradiation dose as postharvest physical treatment, the crown rot disease has potential to be controlled effectively together with maintaining quality and antioxidant of banana fruit.

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“…Ultraviolet irradiation could be used to induce the biosynthesis of plant phenolic compounds in general and flavonoids in particular, as it is known that the flavonoid biosynthetic genes (PAL1, CHS, CHI and dihydroflavonol reductase (DFR)) are effectively induced by UV‐B light and that the blue light induction is mediated by a specific blue light receptor 246. In fact, UV light induced PAL activity in grapefruit,247 banana248 and apples 249. This suggests that UV irradiation of harvested fruits and vegetables could be used to enhance phenolic content and improve quality.…”

Section: Strategies For Preserving or Increasing Phenolic‐related Quamentioning

confidence: 99%

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

2001

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Phenolic secondary metabolites play an important role in plant-derived food quality, as they affect quality characteristics such as appearance,¯avour and health-promoting properties. Their content in foods is affected by many factors that in¯uence phenolic stability, biosynthesis and degradation. In terms of their biosynthesis the key enzyme phenylalanine ammonia-lyase (PAL) is especially relevant, as it can be induced by different stress (environmental) conditions. In addition, polyphenol oxidases (PPO) and peroxidases (POD) are the main enzymes responsible for quality loss due to phenolic degradation. The different factors affecting phenolic-related food quality are reviewed. These include internal (genetic) and environmental (agronomic) factors, technological treatments applied during postharvest storage of fruits and vegetables, as well as processing and storage of the processed products. The different strategies that are required to either maintain or enhance the phenolic-related quality of foods are critically reviewed. Genetic modi®cation designed to decrease polyphenol oxidases or peroxidases is not always a feasible method, owing to side problems related to the growth and defence of the plant. Agronomic treatments can be used to enhance the phenolic content and pigmentation of fruits and vegetables, although the information available on this topic is very scarce and even contradictory. Some postharvest treatments (cold storage, controlled or modi®ed atmospheres, etc) can also improve phenolic-related quality, as well as new processing methods such as irradiation (gamma, UV), high-®eld electric pulses, high hydrostatic pressures and microwaves.

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White light prevents increased catechin synthesis by ultraviolet irradiation in banana fruits

Cited by 7 publications

References 0 publications

Metabolic Flux Redirection and Transcriptomic Reprogramming in the Albino Tea Cultivar ‘Yu-Jin-Xiang’ with an Emphasis on Catechin Production

Metabolic Flux Redirection and Transcriptomic Reprogramming in the Albino Tea Cultivar ‘Yu-Jin-Xiang’ with an Emphasis on Catechin Production

Potential of UVC germicidal irradiation in suppressing crown rot disease, retaining postharvest quality and antioxidant capacity of Musa AAA “Berangan” during fruit ripening

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

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