Pub Date : 2025-01-18DOI: 10.1016/j.postharvbio.2025.113402
Lijuan Lin , Yiqin Lin , Bingyan Chen , Xinwei Li , Lewei Zhu , Zhiji Huang , Yun Liu , Zhigang He , Xiaozi Lin
The study examined the impact of combining slightly acidic electrolyzed water (SAEW) with nisin on the browning of fresh-cut lettuce stored at 10 °C. Results indicated that the use of 50 mg L−1 SAEW and 300 mg L−1 nisin (S+N) notably outperformed other treatments in reducing browning. By day eight of storage, the browning index in the S+N group was 78.0 % lower compared to the control. Additionally, the S+N treatment significantly lowered the browning degree, a* and b* values, and the activity of enzymes such as SOD, PPO, POD, and PAL, while maintaining higher L* values and chlorophyll content. The combination also reduced total phenolic content and malonaldehyde (MDA) levels more effectively than the control. Overall, the SAEW and nisin combination proved to be effective in delaying browning, extending shelf life, and shows promise for practical application in fresh-cut lettuce preservation.
{"title":"A combination treatment of slightly acidic electrolyzed water (SAEW) and nisin to alleviate browning development of fresh-cut lettuce","authors":"Lijuan Lin , Yiqin Lin , Bingyan Chen , Xinwei Li , Lewei Zhu , Zhiji Huang , Yun Liu , Zhigang He , Xiaozi Lin","doi":"10.1016/j.postharvbio.2025.113402","DOIUrl":"10.1016/j.postharvbio.2025.113402","url":null,"abstract":"<div><div>The study examined the impact of combining slightly acidic electrolyzed water (SAEW) with nisin on the browning of fresh-cut lettuce stored at 10 °C. Results indicated that the use of 50 mg L<sup>−1</sup> SAEW and 300 mg L<sup>−1</sup> nisin (S+N) notably outperformed other treatments in reducing browning. By day eight of storage, the browning index in the S+N group was 78.0 % lower compared to the control. Additionally, the S+N treatment significantly lowered the browning degree, <em>a</em>* and <em>b</em>* values, and the activity of enzymes such as SOD, PPO, POD, and PAL, while maintaining higher <em>L</em>* values and chlorophyll content. The combination also reduced total phenolic content and malonaldehyde (MDA) levels more effectively than the control. Overall, the SAEW and nisin combination proved to be effective in delaying browning, extending shelf life, and shows promise for practical application in fresh-cut lettuce preservation.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113402"},"PeriodicalIF":6.4,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143092178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-18DOI: 10.1016/j.postharvbio.2025.113401
Daniela Wöber , Karin Hansel-Hohl , Sophie Rohringer , Martina Dokal , Livio Antonielli , Wibke Imgenberg , Herbert Eigner , Marion Seiter , Eva M. Molin
Sugar beet is an important crop for sugar production in Europe; however, the loss of sucrose during long storage periods poses a major challenge. Environmental factors coupled with the genetic makeup of the sugar beet influence its storability, with some genotypes showing greater resilience and maintaining high sugar content during storage. The pathogenic part of the plant-associated microbiome is considered one of the main causative agents. However, the same microbiome can also harbor beneficial microbes with potential biocontrol activities that positively affect storability. Despite extensive studies on pre-harvest microbiota, post-harvest microbial community dynamics and their impact on sugar beet quality remain largely unexplored. To uncover the underlying dynamics of microbial patterns associated with different storage capacities, we used 16S rRNA and ITS amplicon sequencing to analyze the bacterial and fungal communities, respectively. Four sugar beet varieties that exhibited disparate storability responses following a 12-week storage trial were investigated. This study identified temporal microbial differences and microbial markers associated with sugar beet storability. Specifically, the fungal class Saccharomycetes, along with the agonistic bacterial genus Gluconobacter, was correlated with reduced storage capacity. In contrast, good storage capacity was characterized by greater microbial diversity, including the fungal indicator taxon Plectosphaerella and the correlating Actinobacteria species. These biomarkers have the potential to be used to identify sugar beet varieties with good storability and to improve the storability of agricultural products.
{"title":"The role of microbial communities in maintaining post-harvest sugar beet storability","authors":"Daniela Wöber , Karin Hansel-Hohl , Sophie Rohringer , Martina Dokal , Livio Antonielli , Wibke Imgenberg , Herbert Eigner , Marion Seiter , Eva M. Molin","doi":"10.1016/j.postharvbio.2025.113401","DOIUrl":"10.1016/j.postharvbio.2025.113401","url":null,"abstract":"<div><div>Sugar beet is an important crop for sugar production in Europe; however, the loss of sucrose during long storage periods poses a major challenge. Environmental factors coupled with the genetic makeup of the sugar beet influence its storability, with some genotypes showing greater resilience and maintaining high sugar content during storage. The pathogenic part of the plant-associated microbiome is considered one of the main causative agents. However, the same microbiome can also harbor beneficial microbes with potential biocontrol activities that positively affect storability. Despite extensive studies on pre-harvest microbiota, post-harvest microbial community dynamics and their impact on sugar beet quality remain largely unexplored. To uncover the underlying dynamics of microbial patterns associated with different storage capacities, we used 16S rRNA and ITS amplicon sequencing to analyze the bacterial and fungal communities, respectively. Four sugar beet varieties that exhibited disparate storability responses following a 12-week storage trial were investigated. This study identified temporal microbial differences and microbial markers associated with sugar beet storability. Specifically, the fungal class Saccharomycetes, along with the agonistic bacterial genus <em>Gluconobacter</em>, was correlated with reduced storage capacity. In contrast, good storage capacity was characterized by greater microbial diversity, including the fungal indicator taxon <em>Plectosphaerella</em> and the correlating Actinobacteria species. These biomarkers have the potential to be used to identify sugar beet varieties with good storability and to improve the storability of agricultural products.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113401"},"PeriodicalIF":6.4,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-18DOI: 10.1016/j.postharvbio.2025.113406
Quoc Thien Pham , Shang-En Lu , Nai-Shang Liou
Using results obtained from hyperspectral image (HSI) data and pixel-wise classification model directly for jujube sorting and grading is challenging because misclassifications due to outliers and edge effects could lead to incorrect judgments. Moreover, not all jujube defects pose an equal hazard or cause the specific jujube to be rejected from the sorting line. The market can still accept jujubes with defects not related to food safety. In addition, the classification results of the stem end region of jujube should be specially treated for different markets. In this study, a methodology using hyperspectral imaging data for the sorting and grading of jujubes was investigated. The tasks involved the development of procedures to remove misclassification caused by the curvature effect and outliers, to identify the stem end region of jujube, and to make the sorting (keep/reject) and grading judgments of the jujube under investigation for the target markets. The findings demonstrate that an algorithm utilizing aspect ratios and locations of the defect components in the defect maps can effectively identify and remove misclassification due to the curvature effect, the YOLOv8n-seg model can well identify the stem end regions, and using morphological operations to remove defect components that have fewer than 10 pixels can properly remove the salt-and-pepper defect outliers. The accuracy of the jujube sorting procedure used to remove defective jujubes is 91.78 %, based on the results of 210 jujube samples. The intact jujubes or jujubes with only russet defects were graded to three levels based on the amount of russet area and shape irregularity. A jujube with russet pixels less than 8000 and an irregular shape index less than 0.07 is considered Premium-grade.
{"title":"Development of sorting and grading methodology of jujubes using hyperspectral image data","authors":"Quoc Thien Pham , Shang-En Lu , Nai-Shang Liou","doi":"10.1016/j.postharvbio.2025.113406","DOIUrl":"10.1016/j.postharvbio.2025.113406","url":null,"abstract":"<div><div>Using results obtained from hyperspectral image (HSI) data and pixel-wise classification model directly for jujube sorting and grading is challenging because misclassifications due to outliers and edge effects could lead to incorrect judgments. Moreover, not all jujube defects pose an equal hazard or cause the specific jujube to be rejected from the sorting line. The market can still accept jujubes with defects not related to food safety. In addition, the classification results of the stem end region of jujube should be specially treated for different markets. In this study, a methodology using hyperspectral imaging data for the sorting and grading of jujubes was investigated. The tasks involved the development of procedures to remove misclassification caused by the curvature effect and outliers, to identify the stem end region of jujube, and to make the sorting (keep/reject) and grading judgments of the jujube under investigation for the target markets. The findings demonstrate that an algorithm utilizing aspect ratios and locations of the defect components in the defect maps can effectively identify and remove misclassification due to the curvature effect, the YOLOv8n-seg model can well identify the stem end regions, and using morphological operations to remove defect components that have fewer than 10 pixels can properly remove the salt-and-pepper defect outliers. The accuracy of the jujube sorting procedure used to remove defective jujubes is 91.78 %, based on the results of 210 jujube samples. The intact jujubes or jujubes with only russet defects were graded to three levels based on the amount of russet area and shape irregularity. A jujube with russet pixels less than 8000 and an irregular shape index less than 0.07 is considered Premium-grade.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113406"},"PeriodicalIF":6.4,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-16DOI: 10.1016/j.postharvbio.2025.113399
Fengru Zhang , Shu Jiang , Shuang Jia , Boya Gui , Yingying Wei , Yi Chen , Jianfen Ye , Feng Xu , Phebe Ding , Xingfeng Shao
This study focused on the anti-browning effect of broccoli stem extract (BE) on fresh-cut peaches. Compared to L-cysteine (L-Cys), BE showed the higher inhibition of the surface browning in fresh-cut peach fruit. This was accompanied with a more decreased polyphenol oxidase (PPO) activity and down-regulation of PpPPO expression. BE showed a non-competitive inhibition for peach PPO, and the highest inhibition rate (85.23 ± 3.86 %) was found when PPO catalyzed the oxidation of catechol. Furthermore, sulfur-containing compounds, including methylthiouracil (MTU), S-Methyl methanethiosulfonate (MMTS) and thiophene, 2-propyl- were identified in BE and shown to inhibit PPO activity. The molecular docking also indicated that these three compounds spontaneously bound PPO via hydrogen bonding, π-π conjugation and hydrophobic interactions, resulting in the PPO inhibition and its associated browning. BE also increased the total phenol and flavonoids content as well as antioxidant capacities in fresh-cut fruit, suggested by increased activities of catalase (CAT), ascorbate peroxidase (APX) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging rate. Therefore, BE could be a natural anti-browning agent that can be used for the inhibition of PPO-initiated discoloration in peach fruit.
{"title":"Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity","authors":"Fengru Zhang , Shu Jiang , Shuang Jia , Boya Gui , Yingying Wei , Yi Chen , Jianfen Ye , Feng Xu , Phebe Ding , Xingfeng Shao","doi":"10.1016/j.postharvbio.2025.113399","DOIUrl":"10.1016/j.postharvbio.2025.113399","url":null,"abstract":"<div><div>This study focused on the anti-browning effect of broccoli stem extract (BE) on fresh-cut peaches. Compared to L-cysteine (L-Cys), BE showed the higher inhibition of the surface browning in fresh-cut peach fruit. This was accompanied with a more decreased polyphenol oxidase (PPO) activity and down-regulation of <em>PpPPO</em> expression. BE showed a non-competitive inhibition for peach PPO, and the highest inhibition rate (85.23 ± 3.86 %) was found when PPO catalyzed the oxidation of catechol. Furthermore, sulfur-containing compounds, including methylthiouracil (MTU), S-Methyl methanethiosulfonate (MMTS) and thiophene, 2-propyl- were identified in BE and shown to inhibit PPO activity. The molecular docking also indicated that these three compounds spontaneously bound PPO via hydrogen bonding, π-π conjugation and hydrophobic interactions, resulting in the PPO inhibition and its associated browning. BE also increased the total phenol and flavonoids content as well as antioxidant capacities in fresh-cut fruit, suggested by increased activities of catalase (CAT), ascorbate peroxidase (APX) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging rate. Therefore, BE could be a natural anti-browning agent that can be used for the inhibition of PPO-initiated discoloration in peach fruit.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113399"},"PeriodicalIF":6.4,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-16DOI: 10.1016/j.postharvbio.2025.113408
Feng Wang , Dongjie Liu , Ruijing Liu , Qin Wang , Gengsheng Xiao , Lukai Ma
Alternaria alternata is a common fruit-decaying fungus that is potentially hazardous to fruit quality and human health. In this study, volatile and non-volatile compounds in cherry quality after artificial inoculation with A. alternata during cold storage were investigated using HS-GC-IMS and LC-MS. After fungal exposure, cherry samples exhibited significant changes in fungal counts, fruit firmness, and total soluble solid. A total of 36 volatile compounds, including 15 alcohols, 9 aldehydes, 5 esters, 4 ketones, 2 sulfur compounds, and 1 hydrocarbon were detected in the cherries by HS-GC-IMS. Changes in various aldehydes and sulfur compounds occurred in the early and middle storage stages, and changes in alcohols, esters, and ketones occurred in the middle-later storage stages. Seven types of non-volatile compounds were identified as key differential metabolites including 2-hydroxyphenylacetic acid O-b-D-glucoside, 2-O-benzoyl-D-glucose, gluconic acid, D-glucuronic acid, malonic acid, portulacaxanthin II, and altenusin, which are involved in the biosynthesis pathways of glucose, glycoside compounds, betalain, and fungal metabolites. This study provides further understanding of the relationship between the contamination of A. alternata and the quality of cherry fruit and lays the foundation for preservation technology for fresh fruit.
{"title":"The contamination of Alternaria alternata alters the compounds in cherry fruit during cold storage","authors":"Feng Wang , Dongjie Liu , Ruijing Liu , Qin Wang , Gengsheng Xiao , Lukai Ma","doi":"10.1016/j.postharvbio.2025.113408","DOIUrl":"10.1016/j.postharvbio.2025.113408","url":null,"abstract":"<div><div><em>Alternaria alternata</em> is a common fruit-decaying fungus that is potentially hazardous to fruit quality and human health. In this study, volatile and non-volatile compounds in cherry quality after artificial inoculation with <em>A. alternata</em> during cold storage were investigated using HS-GC-IMS and LC-MS. After fungal exposure, cherry samples exhibited significant changes in fungal counts, fruit firmness, and total soluble solid. A total of 36 volatile compounds, including 15 alcohols, 9 aldehydes, 5 esters, 4 ketones, 2 sulfur compounds, and 1 hydrocarbon were detected in the cherries by HS-GC-IMS. Changes in various aldehydes and sulfur compounds occurred in the early and middle storage stages, and changes in alcohols, esters, and ketones occurred in the middle-later storage stages. Seven types of non-volatile compounds were identified as key differential metabolites including 2-hydroxyphenylacetic acid O-b-D-glucoside, 2-O-benzoyl-D-glucose, gluconic acid, D-glucuronic acid, malonic acid, portulacaxanthin II, and altenusin, which are involved in the biosynthesis pathways of glucose, glycoside compounds, betalain, and fungal metabolites. This study provides further understanding of the relationship between the contamination of <em>A. alternata</em> and the quality of cherry fruit and lays the foundation for preservation technology for fresh fruit.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113408"},"PeriodicalIF":6.4,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-14DOI: 10.1016/j.postharvbio.2025.113400
Min Hong , Lian Zhou , Hui Zhang , Linhua Huang , Mingyang He
This study sought to investigate whether melatonin (MT)-induced alterations in membrane fatty acid and reactive oxygen species (ROS) metabolism are associated with senescence of citrus fruits during storage. The findings demonstrated that applying 1 g L−1 MT reduced the respiration rate, delayed weight loss and decay, and maintained better inner fruit quality. MT alleviated oxidative damage and protected membrane stability by lowering malondialdehyde and electrolyte leakage levels. MT increased the antioxidant content (ascorbic acid, total phenols, and total flavonoids) along with enhancing the ferric ion-reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and promoted the activity of enzymes like superoxide dismutase, peroxidase, and catalase, thereby decreasing ROS accumulation. MT-treated fruits had higher unsaturated fatty acid (USFA) content by regulating lipase and lipoxygenase, which contributed to improving the ratio of USFAs to saturated fatty acids and the double-bond index. Furthermore, a significant relationship between membrane stability and postharvest fruit senescence was confirmed. These results suggest that MT inhibits postharvest physiological senescence and enhances the storage performance of citrus fruits by enhancing ROS-scavenging capacity and preserving higher unsaturated fatty acid content to alleviate membrane oxidative damage and maintain membrane stability.
{"title":"Melatonin treatment delays postharvest senescence of ‘Dayagan’ hybrid citrus fruit by enhancing reactive oxygen species-scavenging capacity and preserving higher unsaturated fatty acid content","authors":"Min Hong , Lian Zhou , Hui Zhang , Linhua Huang , Mingyang He","doi":"10.1016/j.postharvbio.2025.113400","DOIUrl":"10.1016/j.postharvbio.2025.113400","url":null,"abstract":"<div><div>This study sought to investigate whether melatonin (MT)-induced alterations in membrane fatty acid and reactive oxygen species (ROS) metabolism are associated with senescence of citrus fruits during storage. The findings demonstrated that applying 1 g L<sup>−1</sup> MT reduced the respiration rate, delayed weight loss and decay, and maintained better inner fruit quality. MT alleviated oxidative damage and protected membrane stability by lowering malondialdehyde and electrolyte leakage levels. MT increased the antioxidant content (ascorbic acid, total phenols, and total flavonoids) along with enhancing the ferric ion-reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and promoted the activity of enzymes like superoxide dismutase, peroxidase, and catalase, thereby decreasing ROS accumulation. MT-treated fruits had higher unsaturated fatty acid (USFA) content by regulating lipase and lipoxygenase, which contributed to improving the ratio of USFAs to saturated fatty acids and the double-bond index. Furthermore, a significant relationship between membrane stability and postharvest fruit senescence was confirmed. These results suggest that MT inhibits postharvest physiological senescence and enhances the storage performance of citrus fruits by enhancing ROS-scavenging capacity and preserving higher unsaturated fatty acid content to alleviate membrane oxidative damage and maintain membrane stability.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113400"},"PeriodicalIF":6.4,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-14DOI: 10.1016/j.postharvbio.2025.113403
Mina Wang , Xiaozhen Yue , Lingda Yu , Zixin Lin , Shuzhi Yuan , Xiaodi Xu , Jinhua Zuo , Bihong Feng , Qing Wang
The antioxidant properties of 2-ethylhexanol (2-EH) have the potential to maintain the quality of pak choi during storage. Therefore, the effect of 2-EH on pak choi during storage for 7 d at 20 °C and 90 % relative humidity (RH) was investigated. Results demonstrated that fumigation of pak choi with 2-EH maintained the quality of pak choi by reducing the respiration rate, ethylene generation, the level of malondialdehyde (MDA), and electrolyte leakage, while increasing the level of total soluble solids (TSS), ascorbic acid, flavonoids, total phenolics, and alpha-linolenic acid, relative to the untreated control. Transcriptomic and metabolomic analyses revealed that 2-EH mitigated chlorophyll degradation by up-regulating the expression of CRD1, POR, DVR, CHLP, and CHLG in the porphyrin and chlorophyll metabolism pathways, and by down-regulating SGR2. 2-EH also increased antioxidant enzyme activity and up-regulated the expression of PAL, C4H, BRT1, CYP98A, CCR, FLS, and LDOX in the phenylpropanoid and flavonoid biosynthesis pathways, increased phenolic content, and enhanced antioxidant capacity, thereby, mitigating excessive accumulation of reactive oxygen species (ROS). The 2-EH treatment also up-regulated HPL1 and AOS genes in the alpha-linolenic acid metabolic pathway and down-regulated the expression of ACOX and MFP2, thus, increasing alpha-linolenic acid content and maintaining cell membrane structure. In summary, our study demonstrated that 2-EH maintained pak choi quality during storage and provided insights into the underlying molecular and metabolic changes associated with delayed yellowing of pak choi by 2-EH.
{"title":"Integrated transcriptomic and metabolomic analysis of delayed leaf yellowing in postharvest pak choi (Brassica rapa subsp. chinensis) by 2-ethylhexanol (2-EH)","authors":"Mina Wang , Xiaozhen Yue , Lingda Yu , Zixin Lin , Shuzhi Yuan , Xiaodi Xu , Jinhua Zuo , Bihong Feng , Qing Wang","doi":"10.1016/j.postharvbio.2025.113403","DOIUrl":"10.1016/j.postharvbio.2025.113403","url":null,"abstract":"<div><div>The antioxidant properties of 2-ethylhexanol (2-EH) have the potential to maintain the quality of pak choi during storage. Therefore, the effect of 2-EH on pak choi during storage for 7 d at 20 °C and 90 % relative humidity (RH) was investigated. Results demonstrated that fumigation of pak choi with 2-EH maintained the quality of pak choi by reducing the respiration rate, ethylene generation, the level of malondialdehyde (MDA), and electrolyte leakage, while increasing the level of total soluble solids (TSS), ascorbic acid, flavonoids, total phenolics, and alpha-linolenic acid, relative to the untreated control. Transcriptomic and metabolomic analyses revealed that 2-EH mitigated chlorophyll degradation by up-regulating the expression of <em>CRD1</em>, <em>POR</em>, <em>DVR</em>, <em>CHLP</em>, and <em>CHLG</em> in the porphyrin and chlorophyll metabolism pathways, and by down-regulating <em>SGR2</em>. 2-EH also increased antioxidant enzyme activity and up-regulated the expression of <em>PAL</em>, <em>C4H</em>, <em>BRT1</em>, <em>CYP98A</em>, <em>CCR</em>, <em>FLS</em>, and <em>LDOX</em> in the phenylpropanoid and flavonoid biosynthesis pathways, increased phenolic content, and enhanced antioxidant capacity, thereby, mitigating excessive accumulation of reactive oxygen species (ROS). The 2-EH treatment also up-regulated <em>HPL1</em> and <em>AOS</em> genes in the alpha-linolenic acid metabolic pathway and down-regulated the expression of <em>ACOX</em> and <em>MFP2,</em> thus, increasing alpha-linolenic acid content and maintaining cell membrane structure. In summary, our study demonstrated that 2-EH maintained pak choi quality during storage and provided insights into the underlying molecular and metabolic changes associated with delayed yellowing of pak choi by 2-EH.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113403"},"PeriodicalIF":6.4,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-14DOI: 10.1016/j.postharvbio.2025.113398
Dedong Min , Huanyu Wu , Meng Xu , Peng Leng , Jie Sun , Yun-Guo Liu
Peach fruits exhibit high susceptibility to fungal pathogens, significantly limiting their storage period and resulting in substantial economic losses. Identification of fungal strains affecting peaches fruit decay revealed that Monilinia fructicola is the most aggressive pathogen. Rose essential oil (REO) has demonstrated antimicrobial activity against a wide range of microorganisms; however, its antifungal properties and mechanisms against M. fructicola have not been thoroughly investigated. In this study, both in vivo and in vitro experiments were performed, revealing that REO possesses strong antifungal activity against M. fructicola, effectively inhibiting brown rot in postharvest peaches. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses indicated that REO treatment caused significant damage to the morphology and ultrastructure of M. fructicola. REO compromised cell membrane integrity, leading to increased electrical conductivity and nucleic acid concentrations. REO treatment also resulted in decreased activities of ATPase, malate dehydrogenase (MDH), and succinate dehydrogenase (SDH), adversely affecting the respiratory processes of M. fructicola. Furthermore, REO treatment also inhibited the decrease of firmness and total phenolic content. Therefore, REO presents a promising and environmentally friendly alternative to conventional fungicides for the control of brown rot in peach fruits.
{"title":"Antifungal and mechanism of rose essential oil against Monilinia fructicola caused brown rot of peach fruit","authors":"Dedong Min , Huanyu Wu , Meng Xu , Peng Leng , Jie Sun , Yun-Guo Liu","doi":"10.1016/j.postharvbio.2025.113398","DOIUrl":"10.1016/j.postharvbio.2025.113398","url":null,"abstract":"<div><div>Peach fruits exhibit high susceptibility to fungal pathogens, significantly limiting their storage period and resulting in substantial economic losses. Identification of fungal strains affecting peaches fruit decay revealed that <em>Monilinia fructicola</em> is the most aggressive pathogen. Rose essential oil (REO) has demonstrated antimicrobial activity against a wide range of microorganisms; however, its antifungal properties and mechanisms against <em>M. fructicola</em> have not been thoroughly investigated. In this study, both <em>in vivo</em> and <em>in vitro</em> experiments were performed, revealing that REO possesses strong antifungal activity against <em>M. fructicola</em>, effectively inhibiting brown rot in postharvest peaches. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses indicated that REO treatment caused significant damage to the morphology and ultrastructure of <em>M. fructicola</em>. REO compromised cell membrane integrity, leading to increased electrical conductivity and nucleic acid concentrations. REO treatment also resulted in decreased activities of ATPase, malate dehydrogenase (MDH), and succinate dehydrogenase (SDH), adversely affecting the respiratory processes of <em>M. fructicola</em>. Furthermore, REO treatment also inhibited the decrease of firmness and total phenolic content. Therefore, REO presents a promising and environmentally friendly alternative to conventional fungicides for the control of brown rot in peach fruits.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113398"},"PeriodicalIF":6.4,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-12DOI: 10.1016/j.postharvbio.2025.113396
Shima Javanmardi , Seyed-Hassan Miraei Ashtiani
Fresh edible mushrooms are highly perishable, prone to microbial contamination, and have a limited shelf life, making it essential to assess their freshness to ensure food safety and minimize waste. Additionally, the freshness of mushrooms has a significant impact on consumer health and market prices. This study introduces and evaluates a computer vision-based application utilizing convolutional neural networks (CNNs) to estimate the shelf life of three widely consumed mushroom varieties: white button, shiitake, and oyster, stored at 4 ± 1 °C. To improve classification accuracy and reduce training costs, transfer learning was employed to fine-tune CNN models, including EfficientNet, NASNetLarge, ResNet-50, Inception-V3, and MobileNet-V2. ResNet-50 demonstrated the highest performance for white button and oyster mushrooms, with overall accuracies of 94.10 % and 89.11 %, respectively, processing 1960 images in 6.39 min for the former and 8.70 min for the latter. For shiitake mushrooms, MobileNet-V2 showed superior performance with an accuracy of 86.36 % and a processing time of 5.73 min. Integrating digital imaging with CNN methods offers a reliable and efficient approach for rapid and precise evaluation of mushroom freshness. This technology can significantly improve monitoring during the postharvest storage and distribution stages, facilitating informed decision-making and timely actions to reduce spoilage.
{"title":"AI-driven deep learning framework for shelf life prediction of edible mushrooms","authors":"Shima Javanmardi , Seyed-Hassan Miraei Ashtiani","doi":"10.1016/j.postharvbio.2025.113396","DOIUrl":"10.1016/j.postharvbio.2025.113396","url":null,"abstract":"<div><div>Fresh edible mushrooms are highly perishable, prone to microbial contamination, and have a limited shelf life, making it essential to assess their freshness to ensure food safety and minimize waste. Additionally, the freshness of mushrooms has a significant impact on consumer health and market prices. This study introduces and evaluates a computer vision-based application utilizing convolutional neural networks (CNNs) to estimate the shelf life of three widely consumed mushroom varieties: white button, shiitake, and oyster, stored at 4 ± 1 °C. To improve classification accuracy and reduce training costs, transfer learning was employed to fine-tune CNN models, including EfficientNet, NASNetLarge, ResNet-50, Inception-V3, and MobileNet-V2. ResNet-50 demonstrated the highest performance for white button and oyster mushrooms, with overall accuracies of 94.10 % and 89.11 %, respectively, processing 1960 images in 6.39 min for the former and 8.70 min for the latter. For shiitake mushrooms, MobileNet-V2 showed superior performance with an accuracy of 86.36 % and a processing time of 5.73 min. Integrating digital imaging with CNN methods offers a reliable and efficient approach for rapid and precise evaluation of mushroom freshness. This technology can significantly improve monitoring during the postharvest storage and distribution stages, facilitating informed decision-making and timely actions to reduce spoilage.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113396"},"PeriodicalIF":6.4,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The effect of high relative humidity (HRH) storage on cell wall degradation and the possible regulation mechanism mediated by CpMYB63 in zucchini fruit during cold storage (4 ℃) were investigated. The present results showed that HRH (RH: 96–100 %) storage decreased weight loss and firmness loss together with the chilling injury (CI) of zucchini under chilling stress. HRH storage inhibited the solubilization of cell wall polysaccharides induced by the CI development, as shown by the lower level of water-soluble faction and the higher levels of Na2CO3-soluble faction and hemicellulose in HRH-fruit than in the control-fruit (RH: 72–76 %). Meanwhile, the increase in activities of pectin methylesterase and polygalacturonase in chilled zucchini fruit is also depressed by HRH. Furthermore, HRH maintained lower expression levels of CpPME3, CpPG1 as well as CpMYB63 in zucchini during cold storage. The CpMYB63 was characterized as a nucleus-localized protein and positively regulated the transcription of CpPME3 and CpPG1. Taken together, the results suggested that the inhibitory effect of HRH on cell wall degradation contributed to the decreased CI in zucchini under chilling stress, which was associated with the lower level of CpMYB63 expression and the weakened transcription activation of CpMYB63 to CpPME3 and CpPG1 caused by HRH storage.
{"title":"High relative humidity storage mitigates chilling injury in zucchini fruit via regulating the CpMYB63-mediated cell wall degradation","authors":"Xiaoxia Zuo , Jing Wang , Zhengguo Wu, Peng Jin, Yonghua Zheng","doi":"10.1016/j.postharvbio.2025.113388","DOIUrl":"10.1016/j.postharvbio.2025.113388","url":null,"abstract":"<div><div>The effect of high relative humidity (HRH) storage on cell wall degradation and the possible regulation mechanism mediated by CpMYB63 in zucchini fruit during cold storage (4 ℃) were investigated. The present results showed that HRH (RH: 96–100 %) storage decreased weight loss and firmness loss together with the chilling injury (CI) of zucchini under chilling stress. HRH storage inhibited the solubilization of cell wall polysaccharides induced by the CI development, as shown by the lower level of water-soluble faction and the higher levels of Na<sub>2</sub>CO<sub>3</sub>-soluble faction and hemicellulose in HRH-fruit than in the control-fruit (RH: 72–76 %). Meanwhile, the increase in activities of pectin methylesterase and polygalacturonase in chilled zucchini fruit is also depressed by HRH. Furthermore, HRH maintained lower expression levels of <em>CpPME3</em>, <em>CpPG1</em> as well as <em>CpMYB63</em> in zucchini during cold storage. The CpMYB63 was characterized as a nucleus-localized protein and positively regulated the transcription of <em>CpPME3</em> and <em>CpPG1</em>. Taken together, the results suggested that the inhibitory effect of HRH on cell wall degradation contributed to the decreased CI in zucchini under chilling stress, which was associated with the lower level of <em>CpMYB63</em> expression and the weakened transcription activation of CpMYB63 to <em>CpPME3</em> and <em>CpPG1</em> caused by HRH storage.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"222 ","pages":"Article 113388"},"PeriodicalIF":6.4,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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