Postharvest Biology and Technology最新文献_第5页

PpMYC2 positively regulates chilling tolerance of peach fruit by suppressing sucrose degradation PpMYC2通过抑制蔗糖降解正向调节桃果的抗寒性

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-19 DOI: 10.1016/j.postharvbio.2026.114179

Qian Li , Yingying Wei , Yi Chen , Shu Jiang , Jianfen Ye , Fangming Wu , Feng Xu , Xingfeng Shao

MYC2 transcription factor has been extensively investigated in plant stress responses. However, its role in regulating fruit cold tolerance remains largely unexplored. In this study, exposure to cold stress rapidly activated the transcription of PpMYC2 in peach fruit. DNA affinity purification sequencing (DAP-seq) data revealed that PpMYC2 showed high affinity for the promoter region of PpVIN2 - a key gene encoding acidic vacuolar invertase (VIN) critical for sucrose catabolism in peach fruit. Yeast one-hybridization (Y1H), electrophoretic mobility shift assay (EMSA) and dual-luciferase reporter (DLR) assay collectively revealed that PpMYC2 directly bound to the G-box cis-element in the PpVIN2 promoter and significantly suppressed its promoter activity. Transient overexpression of PpMYC2 in peach fruit resulted in downregulated transcription of PpVIN2, reduced VIN activity, and increased sucrose content, whereas opposite changes were detected in peach fruit with transient silencing of PpMYC2. Additionally, we generated tomato plants stably overexpressing PpMYC2 using Agrobacterium-mediated transformation, and observed that PpMYC2-overexpressing tomato fruit exhibited significantly enhanced cold tolerance, accompanied by the inhibition of sucrose degradation. Collectively, these discoveries indicate that PpMYC2 acts as a transcriptional repressor of PpVIN2 under cold stress, thereby reducing sucrose breakdown and enhancing peach fruit chilling tolerance. This study identifies PpMYC2 as a potential molecular target for alleviating chilling injury in peach fruit.

MYC2转录因子在植物逆境应答中被广泛研究。然而，它在调节水果耐寒性方面的作用仍未得到充分研究。在本研究中，暴露于冷胁迫下的桃果快速激活PpMYC2的转录。DNA亲和纯化测序（DAP-seq）数据显示，PpMYC2对PpVIN2的启动子区域具有高亲和性，PpVIN2是桃子果实蔗糖分解代谢关键的酸性液泡转化酶（VIN）的关键基因。酵母单杂交（Y1H）、电泳迁移率转移（EMSA）和双荧光素酶报告基因（DLR）实验共同发现PpMYC2直接结合PpVIN2启动子中的G-box顺式元件，并显著抑制其启动子活性。桃果实中PpMYC2的瞬时过表达导致PpVIN2转录下调，VIN活性降低，蔗糖含量增加，而PpMYC2的瞬时沉默则导致相反的变化。此外，我们还利用农杆菌介导的转化方法稳定地培养了过表达PpMYC2的番茄植株，并观察到过表达PpMYC2的番茄果实具有显著增强的耐寒性，同时抑制了蔗糖的降解。综上所述，这些发现表明PpMYC2在低温胁迫下作为PpVIN2的转录抑制因子，从而减少蔗糖分解，增强桃果的抗寒性。本研究确定PpMYC2是缓解桃果冷害的潜在分子靶点。

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引用次数: 0

Mechanism of curcumin mediated carbon cycle network and energy metabolism to improve the storage quality and flavor of pepper 姜黄素介导的碳循环网络和能量代谢改善辣椒贮藏品质和风味的机制

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-17 DOI: 10.1016/j.postharvbio.2026.114164

Wenjuan Xu , Yansheng Wang , Chengli Jia , Zhiqing Gong , Jian Zhang , Fengjuan Jia , Wenjia Cui , Shasha Song , Xiaochun Qin , Wenliang Wang , Junyan Shi

Curcumin (CUR) is a natural food preservative known for its various biological activities. This study systematically examined its effects on the physiological quality and flavor characteristics of postharvest chili peppers. The results showed that treating the peppers with 2 g L⁻¹ CUR effectively delayed fruit reddening, preserved nutritional quality, and inhibited postharvest deterioration. A significant enhancement in richness was observed in the CUR group via the electronic tongue compared to the CK group. Additionally, non-targeted volatile compound analysis conducted through gas chromatography-mass spectrometry (GC-MS) revealed that CUR significantly increased the abundance of 35 volatile flavor compounds relative to the CK group. Relative Odor Activity Value (ROAV) analysis highlighted 2-methoxy-3-(2-methylpropyl) pyrazine as the key characteristic flavor compound found in the CUR group, which was absent in the CK group. This observation confirms the role of CUR in shaping the key flavor profiles of chili peppers. Furthermore, Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis showed that most of the differential volatile substances were enriched in the core metabolic pathways associated with carbon cycling, including glycolysis/gluconeogenesis and pyruvate metabolism. These findings illuminate the potential metabolic mechanisms by which CUR enhances flavor quality in chili peppers from a pathway perspective. Overall, this study provides a theoretical basis for using CUR as a natural agent that offers both preservative and flavor-enhancing properties in the postharvest preservation of fruits and vegetables.

姜黄素（Curcumin， CUR）是一种天然的食品防腐剂，具有多种生物活性。本研究系统地考察了其对采后辣椒生理品质和风味特性的影响。结果表明，2 g L−1 CUR处理能有效延缓果实变红，保留营养品质，抑制采后变质。与CK组相比，通过电子舌观察到CUR组丰富度的显著增强。此外，通过气相色谱-质谱（GC-MS）进行的非靶向挥发性化合物分析显示，相对于CK组，CUR显著增加了35种挥发性风味化合物的丰度。相对气味活性值（ROAV）分析显示，2-甲氧基-3-（2-甲基丙基）吡嗪是CUR组中发现的关键特征风味化合物，而CK组中没有。这一观察证实了CUR在形成辣椒的关键风味特征中的作用。此外，京都基因与基因组百科（KEGG）途径富集分析表明，大多数差异挥发性物质富集于与碳循环相关的核心代谢途径，包括糖酵解/糖异生和丙酮酸代谢。这些发现从途径的角度阐明了CUR提高辣椒风味质量的潜在代谢机制。综上所述，本研究为将CUR作为一种既具有防腐性能又具有增味性能的天然试剂用于果蔬采后保鲜提供了理论基础。

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引用次数: 0

Exploring the mechanisms involved in Pectobacterium carotovorum subsp. brasiliense infecting postharvest tomato fruits 探讨胡萝卜乳杆菌亚种的发病机制。巴西孢子虫感染采后番茄果实

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2025-12-20 DOI: 10.1016/j.postharvbio.2025.114136

Hongcan Fei , Xiaoyun Zhang , Opoku Genevieve Fremah , Esa Abiso Godana , Jun Li , Yuanyuan Xie , Lina Zhao , Hongyin Zhang

Pectobacterium carotovorum subsp. brasiliense (Pcb) is a prevalent pathogen responsible for tomato soft rot disease, which reduces the edible quality of tomatoes, resulting in significant economic losses. However, the mechanisms of Pcb infecting tomatoes remain incompletely elucidated. This study comprehensively explored the mechanisms involved by integrating phenotypic analysis with transcriptomic analysis. Experimental results demonstrated progressive development of tomato soft rot over time following Pcb inoculation, with active bacterial division in fruit tissues at 36 h post-inoculation (hpi). Pcb demonstrated strong ability in proliferation, biofilm formation and motility, which facilitated its infection of the fruits. In vitro assays confirmed the secretion of three principal plant cell wall-degrading enzymes (PCWDEs) by Pcb: protease, pectinase, and cellulase. Transcriptome analysis revealed that the pathways including the phosphotransferase system (PTS) pathway, two-component system (TCS) pathway, bacterial secretion pathway, and bacterial chemotaxis pathway of Pcb were significantly enriched, suggesting these pathways played crucial roles in the infection of Pcb. The key virulence-related genes such as FliC, Egl, and EpsA were notably upregulated, contributing to the progression of soft rot. This study elucidates the key mechanisms of Pcb infecting tomatoes, laying a solid foundation for developing targeted control strategies against tomato soft rot, and demonstrates promising application prospects in disease management of postharvest tomatoes.

胡萝卜乳杆菌亚种brasiliense （Pcb）是一种流行的番茄软腐病病原，它降低了番茄的食用品质，造成了重大的经济损失。然而，多氯联苯感染番茄的机制尚未完全阐明。本研究通过结合表型分析和转录组分析全面探讨了相关机制。实验结果表明，接种多氯联苯后，随着时间的推移，番茄软腐病逐渐发展，接种后36 h （hpi）果实组织中细菌分裂活跃。Pcb具有较强的增殖能力、生物膜形成能力和运动性，有利于侵染果实。体外实验证实了三种主要的植物细胞壁降解酶（PCWDEs）：蛋白酶、果胶酶和纤维素酶。转录组分析结果显示，Pcb的磷酸转移酶系统（PTS）、双组分系统（TCS）、细菌分泌途径和细菌趋化途径显著富集，表明这些途径在Pcb感染中发挥了重要作用。FliC、Egl、EpsA等关键毒力相关基因显著上调，促进了软腐病的发展。本研究阐明了Pcb侵染番茄的关键机制，为制定番茄软腐病的针对性防治策略奠定了坚实的基础，在番茄采后病害管理中具有广阔的应用前景。

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引用次数: 0

Mechanism of antifungal protein extracts from Bacillus mojavensis against Penicillium expansum and its application in controlling blue mold of apple 莫氏芽孢杆菌抗真菌蛋白提取物对膨胀青霉的作用机理及其在防治苹果蓝霉病中的应用

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-06 DOI: 10.1016/j.postharvbio.2026.114152

Yuan Wang , Jingxuan Zhang , Wei Wang , Fan Chen , Yunle Guo , Ming Yang , Jiaoyang Li , Xing Guo , Yahong Yuan , Kewei Feng , Tianli Yue

Penicillium expansum is a major cause of postharvest fruit diseases and patulin contamination, leading to substantial economic losses and health risks. In this study, an antifungal protein extracts (APE) with potent inhibitory activity against P. expansum was prepared from B. mojavensis fermentation broth. We further characterized APE’s composition, stability, and safety, clarified its antifungal mechanism, and evaluated its application in apple preservation. APE exhibited robust stability, retaining over 90 % of its antifungal activity after heat treatment (100 °C, 30 min) or proteolytic digestion (trypsin/pepsin). Meanwhile, it was stable accross a broad pH range (2−8), and displayed low hemolytic activity (<5 %). Furthermore, APE destroyed the cell wall and membrane of P. expansum, leading to leakage of nucleic acids and proteins, and increased alkaline phosphatase (AKP) activity. Additionally, it elevated intracellular Ca²⁺ and malondialdehyde (MDA) content, while reducing Na⁺, K⁺-ATPase activity. Transcriptomic and metabolomic data revealved that APE significantly altered the levels of key metabolites and the expression of related gene in glycerolipid and glycerophospholipid metabolism pathway of P. expansum. It also impaired downstream energy metabolism associated with glycolysis and pentose phosphate pathway, demonstrating a multi-targeted inhibitory characteristic. Finally, APE reduced lesion diameter in apples by 32.8 %, and decreased the colony formation and patulin content of P. expansum by 23.07 % and 94.6 %, respectively, showing remarkable potential for mycotoxin control. These results confirm that APE is an effective antifungal agent against P. expansum. The present work laid a foundation for apple preservation and provided guidance for the subsequent development of high-efficiency postharvest antimicrobial molecules.

膨胀青霉是果实采后病害和展霉素污染的主要原因，造成巨大的经济损失和健康风险。本研究以mojavensis发酵液为原料，制备了具有较强抑菌活性的抗真菌蛋白提取物（APE）。我们进一步鉴定了APE的成分、稳定性和安全性，阐明了其抗真菌作用机制，并对其在苹果保鲜中的应用进行了评价。APE表现出强大的稳定性，在热处理（100°C, 30 min）或蛋白水解消化（胰蛋白酶/胃蛋白酶）后，其抗真菌活性保持了90% %以上。同时，它在较宽的pH范围内（2−8）是稳定的，并且表现出较低的溶血活性（<5 %）。此外，APE破坏了葡萄的细胞壁和细胞膜，导致核酸和蛋白质的泄漏，碱性磷酸酶（AKP）活性升高。此外，它还能提高细胞内Ca 2 +和丙二醛（MDA）含量，降低Na +、K + - atp酶活性。转录组学和代谢组学数据显示，APE显著改变了甘油三酯和甘油磷脂代谢途径中关键代谢物的水平和相关基因的表达。它还破坏与糖酵解和戊糖磷酸途径相关的下游能量代谢，显示出多靶点抑制特征。结果表明，APE可使苹果病斑直径降低32.8% %，菌落形成和展曲素含量分别降低23.07 %和94.6 %，具有显著的霉菌毒素防治潜力。这些结果证实了APE是一种有效的抗真菌剂。本研究为苹果保鲜奠定了基础，为后续高效采后抗菌分子的开发提供了指导。

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引用次数: 0

Mechanistic insights into vanillin's inhibitory effects on Fusarium oxysporum induced postharvest disease 香兰素抑制尖孢镰刀菌采后病害的机理研究

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-07 DOI: 10.1016/j.postharvbio.2025.114145

Xinlin Liu , Jiakai He , Yahui Cui , Muhammad Muzammal Aslam , Jian Xu , Rui Li , Wen Li

Fusarium oxysporum, a major postharvest phytopathogen, causes huge economic losses to the fruit industry. This study evaluated the antifungal efficacy and mechanisms of vanillin, a potential green preservative, against F. oxysporum. Results demonstrated that vanillin effectively reduced disease index and lesion area in pitaya, cherry tomato, and banana in a dose-dependent manner. In vitro, vanillin significantly inhibited F. oxysporum spore germination and mycelial growth, accompanied by increased relative electrical conductivity, and leakage of nucleic acids, and soluble proteins and sugars. Furthermore, vanillin treatment impaired the integrity of cell wall and cell membrane, and observations via SEM and TEM confirmed the disruption of these cell structures. Vanillin treatment also triggered oxidative stress in F. oxysporum, characterized by elevated levels of MDA, H₂O₂, and O₂•⁻, and suppressed the antioxidant system. Transcriptomic analysis revealed significant downregulation of genes involved in spore development (FoCDC5, FoBRLA, FoVEA, FoMEP1, and FoGPI7), cell wall biosynthesis (FoFKS1, FoGEL1, FoCHS2, and FoCHS6), and cell membrane integrity (FoEGR5, FoEGR3, FoUPC2, and FoTPS2). These changes were consistent with the impaired spore viability, disrupted cell structures, and reduced virulence of F. oxysporum. Collectively, these findings demonstrate that vanillin exerts its antifungal activity via a multi-target mode of action, which thereby highlights its considerable potential as a promising agent for the control of postharvest fruit diseases caused by F. oxysporum.

尖孢镰刀菌（Fusarium oxysporum）是一种重要的采后病原菌，给果业造成巨大的经济损失。本研究评价了一种潜在的绿色防腐剂香兰素对尖孢镰刀菌的抑菌效果及其作用机制。结果表明，香兰素能有效降低火龙果、樱桃番茄和香蕉的疾病指数和病变面积，且呈剂量依赖性。在体外，香兰素显著抑制尖孢镰刀菌孢子萌发和菌丝生长，并伴有相对电导率升高，核酸、可溶性蛋白和糖的泄漏。此外，香兰素处理破坏了细胞壁和细胞膜的完整性，通过扫描电镜和透射电镜观察证实了这些细胞结构的破坏。香兰素处理也会引发尖孢镰刀菌的氧化应激，其特征是MDA、H₂O₂和O₂•毒血症水平升高，并抑制抗氧化系统。转录组学分析显示，参与孢子发育（FoCDC5、FoBRLA、FoVEA、foep1和FoGPI7）、细胞壁生物合成（FoFKS1、FoGEL1、FoCHS2和FoCHS6）和细胞膜完整性（FoEGR5、FoEGR3、FoUPC2和FoTPS2）的基因显著下调。这些变化与尖孢镰刀菌孢子活力受损、细胞结构破坏和毒力降低一致。总的来说，这些发现表明香兰素通过多靶点的作用模式发挥其抗真菌活性，从而突出了其作为一种有前景的药物控制由尖孢镰刀菌引起的果实采后病害的巨大潜力。

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引用次数: 0

Vanillin, a fungal pathogen inhibitor: Exploring its antifungal potential for postharvest applications 香草醛，一种真菌病原体抑制剂：探索其采后应用的抗真菌潜力

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2025-11-25 DOI: 10.1016/j.postharvbio.2025.114070

Amit Faran , Alon Shomron , Satyendra Pratap Singh , Vered Tzin , Noam Alkan

Postharvest decay is a major issue in fruit storage, resulting in significant losses. Therefore, effective and environmentally friendly treatments are essential. This study examines the antifungal properties of secondary metabolites from vanilla beans as a postharvest treatment to inhibit decay and prolong shelf life in both vanilla beans and pears. We hypothesized that vanillin could inhibit fungal pathogen growth and improve fruit quality by reducing decay. Lower amount of vanillin were found in the pedicel area, which is the first area to rot. We found that vanillin effectively inhibited the growth of fungal pathogens Geotrichum candidum-like and Mucor fragilis-like, isolated from decayed vanilla beans, as well as common postharvest pathogens Botrytis cinerea and Fusarium oxysporum, in vitro. Similarly, vanillin inhibited the B. cinerea spore germination. These results highlight vanillin’s potential as a natural antifungal treatment for postharvest applications. In B. cinerea-inoculated pears, vanillin treatment reduced B. cinerea growth by 18-fold, while altering its aroma profile, with significant shifts in volatile compounds that contributed to a more appealing scent. Sensory evaluations showed a preference for fruit treated with a 20 mmol L-1vanillin, with no significant differences in other specific sensory parameters. This study highlights vanillin’s potential as an effective postharvest treatment to reduce decay, extend shelf life, and possibly enhance consumer preference for treated fruits.

采后腐烂是水果储存中的一个主要问题，会导致重大损失。因此，有效和环保的治疗是必不可少的。本研究考察了香草豆次生代谢物作为采后处理的抗真菌特性，以抑制香草豆和梨的腐烂和延长保质期。我们推测香兰素可以抑制真菌病原体的生长，并通过减少腐烂来改善果实品质。香兰素含量较低的区域是最早腐烂的区域。我们发现，香兰素能有效抑制从腐烂的香草豆中分离出的真菌病原体念珠土霉（Geotrichum candicandim -样）和脆弱毛霉（Mucor fragilis-样），以及常见的采后病原体灰孢杆菌（Botrytis cinerea）和尖孢镰刀菌（Fusarium oxysporum）的体外生长。同样，香兰素抑制葡萄球菌孢子萌发。这些结果突出了香草醛作为一种天然抗真菌治疗在采后应用的潜力。在接种了灰葡萄球菌的梨中，香兰素处理使灰葡萄球菌的生长减少了18倍，同时改变了其香气特征，挥发性化合物发生了显著变化，从而产生了更吸引人的气味。感官评价表明，20 mmol l -1香草醛处理的果实更受青睐，其他特定感官参数无显著差异。这项研究强调了香兰素作为一种有效的采后处理方法的潜力，可以减少腐烂，延长保质期，并可能提高消费者对处理过的水果的偏好。

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引用次数: 0

Preharvest application of alginate oligosaccharides enhances the postharvest storage of kiwiberry by regulating cell wall degradation 采前施用海藻酸寡糖通过调节猕猴桃细胞壁降解来提高采后猕猴桃的贮藏效果

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2025-11-29 DOI: 10.1016/j.postharvbio.2025.114102

Md Saikat Hossain Bhuiyan , Wenxia Wang , Jin Gao , Xiaochen Jia , Hu Zhao , Md Mijanur Rahman Rajib , Heng Yin

The rapid degradation of the cell wall leads to firmness loss in fruit, resulting in a shorter shelf life and quality deterioration. Here, we evaluated the impact of preharvest foliar application of alginate oligosaccharides (AOS) on a perishable fruit kiwiberry (Actinidia arguta) over a 42 d storage period using physiological, molecular, and biochemical approaches. The selected plants were sprayed with the AOS solution 15 d before harvest, covering both the leaves and fruit surfaces. The preharvest AOS application significantly reduced decay incidence by about 60 %, maintained nearly twice the firmness, and 22 % less weight loss compared with control fruit after 42 d of storage. Transcriptome analysis reveals that AOS treatment downregulates the genes related to cell wall degradation. Moreover, biochemical analysis indicates that preharvest application suppressed the activation of cell wall degrading enzymes, reduced the solubilization of cell wall polysaccharides, and preserved their monosaccharide composition. These results reveal that preharvest application of AOS ensured the storability of kiwiberry by controlling cell wall degradation enzymes and gene expression. These findings highlight the significant potentiality of AOS preharvest treatments for delaying postharvest softening of kiwiberry.

细胞壁的快速降解导致果实硬度下降，导致贮藏期缩短，品质下降。本研究采用生理、分子和生化方法，评估了采前叶面施用海藻酸寡糖（AOS）对易腐猕猴桃（猕猴桃）42 d贮藏期的影响。选择的植株在收获前15 d喷洒AOS溶液，覆盖叶片和果实表面。采前施用AOS显著降低了果实的腐烂率约60% %，保持了近两倍的硬度，贮藏42 d后，果实的失重率比对照降低了22% %。转录组分析显示，AOS处理下调了与细胞壁降解相关的基因。此外，生化分析表明，采前施用抑制了细胞壁降解酶的激活，减少了细胞壁多糖的增溶，并保留了其单糖组成。这些结果表明，采前施用AOS通过控制细胞壁降解酶和基因表达来保证猕猴桃的贮藏性。这些发现突出了采前处理AOS延缓猕猴桃采后软化的显著潜力。

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引用次数: 0

Two-percent peppermint essential oil applied to fresh-box packaging delays browning and maintains the quality of fresh-cut lettuce (Lactuca sativa L.) 2%薄荷精油应用于新鲜包装盒包装延迟褐变和保持新鲜切生菜的质量（Lactuca sativa L.）

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2025-11-20 DOI: 10.1016/j.postharvbio.2025.114064

Xiaoyun Ye , Xu Jiang , Shuzhi Yuan , Xiaodi Xu , Xiangbin Xu , Jinhua Zuo , Aili Jiang , Xiaozhen Yue , Qing Wang

Peppermint essential oil has antioxidant properties and inhibits bacterial growth. In the present study, a coating of 2 % peppermint essential oil was applied to the surface of the packaging of fresh-cut lettuce and found to delay browning and maintain product quality. When fresh-cut lettuce was stored at 4 °C, the peppermint oil treatment reduced respiratory intensity, ethylene generation, decreased the total number of viable yeast, mold, and bacterial cells, and inhibited polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activity, enzymes associated with browning. Transcriptomic and metabolomic analysis of fresh-cut lettuce revealed that the 2 % peppermint oil treatment had an inhibitory effect on arachidonic acid and alpha-linolenic acid pathway-related genes, including lipoxygenase (LOX2S), allene oxide cyclase (AOC) and secretory phospholipase A2 (TGL4). Treated lettuce also displayed greater cell membrane integrity, which can be demonstrated by reduced levels of electrolyte leakage, enhanced antioxidant capacity, and inhibited chlorophyll degradation and chlorophyll degradation-related genes, including chlorophyll-degrading chlorophyll (ide) b reductase (NOL), red chlorophyll catabolite reductase (RCCR), pheophorbidase (PPD) and pheophorbide a oxygenase (PAO). Phenylpropanoid and flavonoid biosynthesis was also affected by the peppermint oil treatment. Notably, the expression of genes encoding phenolic compound synthetases was reduced, including chalcone isomerase (4CL), chalcone synthase (CHS), and caffeoylshikimate esterase (CSE), which resulted in a delay in the onset of browning. Our results indicate that the treatment of fresh-cut lettuce with 2 % peppermint essential oil prior to storage delays browning and extends product quality. Thus, further research on this topic is warranted.

薄荷精油具有抗氧化和抑制细菌生长的特性。本研究将2% %薄荷精油涂在鲜切生菜的包装表面，发现可延缓褐变，保持产品品质。当鲜切生菜在4℃下储存时，薄荷油处理降低了呼吸强度，乙烯生成，降低了活酵母，霉菌和细菌细胞的总数，并抑制了多酚氧化酶（PPO）和苯丙氨酸解氨酶（PAL）活性，这些酶与褐变有关。鲜切生菜转录组学和代谢组学分析表明，2 %薄荷油处理对花生四烯酸和α -亚麻酸途径相关基因，包括脂氧合酶（LOX2S）、烯氧化物环化酶（AOC）和分泌磷脂酶A2 （TGL4）有抑制作用。处理过的生菜也表现出更大的细胞膜完整性，这可以通过降低电解质泄漏水平、增强抗氧化能力、抑制叶绿素降解和叶绿素降解相关基因来证明，包括叶绿素降解叶绿素（ide） b还原酶（NOL）、红色叶绿素分解代谢物还原酶（RCCR）、酚bidase （PPD）和酚bidide a加氧酶（PAO）。薄荷油处理对苯丙素和类黄酮的生物合成也有影响。值得注意的是，编码酚类化合物合成酶的基因表达减少，包括查尔酮异构酶（4CL）、查尔酮合成酶（CHS）和咖啡酰基shikimate酯酶（CSE），这导致褐变的发生延迟。我们的研究结果表明，鲜切生菜在储存前用2% %的薄荷精油处理可以延缓褐变，延长产品质量。因此，有必要对这一主题进行进一步的研究。

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引用次数: 0

Impact of harvesting method and storage on quality phenolic profile and fatty acid composition of olive fruit (Olea europaea L.) 采收方式和贮藏对橄榄果实品质酚类特征和脂肪酸组成的影响

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2025-12-12 DOI: 10.1016/j.postharvbio.2025.114127

Tea Burin, Mariana Cecilia Grohar, Jerneja Jakopic, Metka Hudina

This study investigated the biochemical and quality changes in mechanical and hand-harvested olive fruit of the cultivars 'Istrska belica' and 'Leccino' during storage. It investigated changes in phenolic compounds and fatty acid composition, analysed using HPLC and GC methods, to understand how different harvesting methods, affect olive quality during storage. The results showed that harvesting methods had different effect on fruit quality, which became more pronounced during storage. Hand-harvested olives maintained better fruit integrity, delaying slower degradation, whereas mechanically harvested olives showed greater damage at harvest, leading to accelerated biochemical changes. At harvest, 'Istrska belica' olives responded immediately to mechanical damage by accumulating phenolic compounds such as tyrosol (increased by 43 % from 18.3 to 26.1 mg/kg FW), verbascoside (33 % from 792 to 1049 mg/kg FW), hydroxytyrosol (55 % from 27.1 to 42.0 mg/kg FW), compared to manually harvested fruits, together with an increase in certain fatty acid compositions (palmitic (67 % from 11.2 to 18.7 mg/100 g FW), palmitoleic (96 % from 0.5 to 1.0 mg/100 g FW), stearic (49 % from 4.2 to 6.3 mg/100 g FW), and linoleic acids (44 % from 6.5 to 9.3 mg/100 g FW), probably due to membrane damage. In contrast, 'Leccino' fruits showed minimal metabolic differences compared between harvesting methods. During storage, the phenolic content of mechanically harvested 'Leccino' olives initially increased due to stress-induced metabolic activity, but significantly decreased after 16 days, indicating fruit deterioration. Meanwhile, hand-harvested 'Leccino' olives maintained stable phenolic and fatty acid profiles. During storage, mechanical harvesting of 'Istrska belica' caused the degradation of oleuropein (for 21.9 %) and other phenolic compounds, while oleuropein degradation products such as tyrosol, elenolic acid, demethyloleuropein increased, whereas hand-harvested fruit maintained stable content of six phenolic compounds and four fatty acids.

研究了机械采摘橄榄果实和手工采摘橄榄果实在贮藏过程中的生化和品质变化。研究了橄榄油中酚类化合物和脂肪酸组成的变化，并采用HPLC和GC方法对其进行了分析，以了解不同的采收方式对储存过程中橄榄油品质的影响。结果表明，采收方式对果实品质有不同的影响，在贮藏过程中影响更为明显。手工收获的橄榄保持了更好的果实完整性，延缓了较慢的降解，而机械收获的橄榄在收获时受到的损害更大，导致生化变化加速。收获,Istrska belica“橄榄立即回应机械损伤等积累酚类化合物对羟苯基乙醇从18.3到26.1(增加了43 % 毫克/公斤弗兰克-威廉姆斯),verbascoside(33 %从792年到1049年 毫克/公斤弗兰克-威廉姆斯),hydroxytyrosol从27.1到42.0(55 % 毫克/公斤弗兰克-威廉姆斯),手工收获水果相比,一起增加某些脂肪酸成分(棕榈(67 %从11.2到18.7 毫克/ 100 g弗兰克-威廉姆斯),9 -十六碳烯(96 %从0.5到1.0 毫克/ 100 g弗兰克-威廉姆斯),硬脂酸（49. %，从4.2到6.3 mg/100 g FW）和亚油酸（44. %，从6.5到9.3 mg/100 g FW），可能是由于膜损伤。相比之下，“Leccino”水果在不同的收获方法中显示出最小的代谢差异。在贮藏过程中，机械收获的‘Leccino’橄榄的酚类物质含量最初因应激诱导的代谢活动而增加，但在16天后显著下降，表明果实变质。同时，手工采摘的“Leccino”橄榄保持了稳定的酚类和脂肪酸谱。在贮藏过程中，机械采收引起橄榄苦苷（21.9% %）和其他酚类化合物的降解，橄榄苦苷降解产物如酪醇、烯醇酸、去甲基橄榄苦苷含量增加，而手工采收的果实中6种酚类化合物和4种脂肪酸含量保持稳定。

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引用次数: 0

Pyrazine-2-carboxylic acid delays juice sac granulation in pummelo through CgWRKY48-mediated repression of CgCAD1 吡嗪-2-羧酸通过cgwrky48介导的CgCAD1抑制延缓柚汁囊造粒

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-19 DOI: 10.1016/j.postharvbio.2026.114170

Jin-mei Chang , Ming-zhe Yang , Yan-xue Guo , Pan-pan Tong , Tian-qi Guo , Gui-zhen Gao , Jian-ye Chen , Lu-bin Zhang , Hai-hua Luo , Wei Wei

Postharvest lignification-induced juice sac granulation significantly deteriorates the quality of pummelo fruit. We identify pyrazine-2-carboxylic acid (PCA) as an effective preservative that maintains both sensory and biochemical attributes during storage, including the inhibition of lignin accumulation, preservation of juice sac integrity, protection of sugars (glucose, sucrose and fructose) and organic acids (tartaric acid and malic acid), and reduction of CAD and PAL activities. Transcriptomic analysis revealed that PCA suppresses phenylpropanoid biosynthesis, notably through the downregulation of CgCAD1, a key gene encoding cinnamyl alcohol dehydrogenase. Furthermore, CgWRKY48 was identified as a nucleus-localized transcriptional repressor that directly binds to the CgCAD1 promoter and suppresses its transcription. Transient overexpression assays in Tobacco showed that CgWRKY48 suppresses lignin accumulation and the expression of phenylpropanoid-pathway genes, whereas CgCAD1 exhibits the opposite effect. This paper establishes a regulatory module that modulates lignin biosynthesis during fruit senescence, offering promising molecular targets for postharvest quality preservation in citrus fruits.

采后木质素化引起的汁囊粒化会显著降低柚果品质。我们发现吡嗪-2-羧酸（PCA）是一种有效的防腐剂，可以在储存过程中保持感官和生化特性，包括抑制木质素积累，保持汁囊完整性，保护糖（葡萄糖、蔗糖和果糖）和有机酸（酒石酸和苹果酸），降低CAD和PAL活性。转录组学分析显示，PCA通过下调编码肉桂醇脱氢酶的关键基因CgCAD1来抑制苯丙醇类生物合成。此外，CgWRKY48被鉴定为细胞核定位的转录抑制因子，可直接结合CgCAD1启动子并抑制其转录。烟草中的瞬时过表达实验表明，CgWRKY48抑制木质素积累和苯丙素途径基因的表达，而CgCAD1则表现出相反的作用。本文建立了一个调控果实衰老过程中木质素生物合成的调控模块，为柑橘果实采后品质保鲜提供了有前景的分子靶点。

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引用次数: 0