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Article: A comprehensive insight on the main physiological biochemical and related genes expression changes during the development of superficial scald in "Yali" pear.

He, Jingang / Feng, Yunxiao / Cheng, Yudou / Wang, Meng / Guan, Junfeng

2022 Volume 13, Page(s) 987240

Abstract: Superficial scald is a serious physiological disorder in "Yali" pear ( ...

Abstract	Superficial scald is a serious physiological disorder in "Yali" pear (
Language	English
Publishing date	2022-09-02
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2613694-6
ISSN	1664-462X
ISSN	1664-462X
DOI	10.3389/fpls.2022.987240
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Integrated transcriptome and metabolome analysis unveiled the mechanisms of xenia effect and the role of different pollens on aroma formation in ‘Yali’ pear (Pyrus bretschneideri Rehd)

Liu, Wanjun / Zhang, Ying / Wang, Li / Aḥmad, Bilāl / Shi, Xiaoxin / Ren, Yan / Liang, Zhen / Zhang, Xiangkun / Zhang, Yuxing / Du, Guoqiang

Scientia horticulturae. 2023 Jan. 03, v. 307 p.111503-

2023

Abstract: The flavor of ‘Yali’ pear fruits has substantially declined recently as a result of poor ... the effect of different pollens on aroma quality and the molecular basis of xenia effect in ‘Yali’ pear ... pollinizer has a xenia effect on ‘Yali’ pear fruits aroma quality. Further, the content of ABA, IAA, and ...

Abstract	The flavor of ‘Yali’ pear fruits has substantially declined recently as a result of poor pollination tree selection. Xenia effect is a powerful mechanism for regulating aroma production. To study the effect of different pollens on aroma quality and the molecular basis of xenia effect in ‘Yali’ pear fruits, ‘Hongnanguo’ and ‘Xuehuali’ were used as pollinizers, and the hybrid fruits were named YH and YX, respectively. Metabolome, transcriptome, volatile compounds, and hormone were jointly analyzed in YH and YX peels with three ripening stages. After pollinating with ‘Hongnanguo’ pollen, the contents of total aroma, esters and nerolidol, the odor activity value of characteristic volatiles in YH were significantly increased, compared with the aroma character of the pollinizer cultivars, indicating ‘Hongnanguo’ pollinizer has a xenia effect on ‘Yali’ pear fruits aroma quality. Further, the content of ABA, IAA, and ethylene reveal the differences during aroma formation between YH and YX. 189 differentially accumulated metabolites (DAMs) and 12,032 differentially expressed genes (DEGs) were identified. Based on co-expression network analysis, network maps of ‘Yali’ pear aroma-related DEGs were generated. We surmise aroma biosynthesis genes (ADH, ALDH, NES, and FPS), ABA, IAA, ethylene signal transduction, and several transcription factors play important roles in the xenia effect.
Keywords	Pyrus bretschneideri ; biosynthesis ; cultivars ; ethylene ; ethylene signaling pathway ; flavor ; gene expression regulation ; hybrids ; metabolites ; metabolome ; metabolomics ; nerolidol ; odors ; pears ; phenotype ; pollen ; pollination ; pollinators ; transcriptome ; trees ; Volatile ; Xenia effect ; Metabolomics ; Transcriptomics ; Hormone signal transduction ; Transcription factors ; GA ; ZR ; IAA ; ABA ; CTK ; OAV ; ADH ; FPS ; NES ; ALDH ; ABR1
Language	English
Dates of publication	2023-0103
Publishing place	Elsevier B.V.
Document type	Article ; Online
ZDB-ID	185557-8
ISSN	0304-4238
ISSN	0304-4238
DOI	10.1016/j.scienta.2022.111503
Database	NAL-Catalogue (AGRICOLA)

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Article: Elevated CO2 exposure induces core browning in Yali pears by inhibiting the electron transport chain

Li, Jian / Yao, Ting / Xu, Yancong / Cai, Qiwei / Wang, Yousheng

Food chemistry. 2022 June 01, v. 378

2022

Abstract: ... of CO₂ stress on the core browning process in Yali pears was investigated. Exposure to a 4% CO₂ ...

Abstract	Pears may be affected by core browning during storage, reducing their commercial value. The effect of CO₂ stress on the core browning process in Yali pears was investigated. Exposure to a 4% CO₂ atmosphere significantly increased the core browning and reduced titratable acidity and soluble solids content. The activity of succinate dehydrogenase and peroxidase was reduced in CO₂-stressed pears, whereas the levels of H₂O₂ and malondialdehyde were increased. Transmission electron microscopy revealed significant damage to cellular membrane structure in the core tissues of CO₂-stressed pears. In addition, CO₂-stressed pears showed increased polyphenol oxidase activity. These results suggest that high concentrations of carbon dioxide can accelerate core browning in pears by inhibiting the activities of enzymes in the electron transport chain, resulting in increased levels of free radicals that damage cellular membranes.
Keywords	carbon dioxide ; carbon dioxide enrichment ; catechol oxidase ; cell membranes ; electron transport chain ; food chemistry ; malondialdehyde ; peroxidase ; succinate dehydrogenase (quinone) ; titratable acidity ; transmission electron microscopy
Language	English
Dates of publication	2022-0601
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.132101
Database	NAL-Catalogue (AGRICOLA)

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Article: Hypobaric storage reduced core browning of Yali pear fruits

Li, Jian / Liping Li / Meng Zhang / Qiwei Cai / Xiaolin Bao / Yancong Xu / Yousheng Wang

Scientia horticulturae. 2017 Nov. 18, v. 225

2017

Abstract: ... on core browning of Yali pear fruits (Pyrus bretschneideri Rehd.) was evaluated. Results showed ...

Abstract	Core browning is a major issue of pear fruits. The primary factor leading to development of core browning is high levels of CO2 in storage. Hypobaric storage is a new postharvest technique to extend the shelf life of fruits and can reduce CO2 partial pressure. In this study, the effect of hypobaric storage on core browning of Yali pear fruits (Pyrus bretschneideri Rehd.) was evaluated. Results showed that fruits after 0.025MPa hypobaric treatment had 37.3% lower rate of core browning development and higher acidity and soluble solid content than control fruits. In addition, 0.025MPa hypobaric treatment increased activities of cytochrome oxidase (CCO) and peroxidase (POD), and 2,2-diphenylpicrylhydrazyl (DPPH) radicals and superoxide anion scavenging capabilities. In comparison with the control, hypobaric treated fruits had lower activity of polyphenol oxidase (PPO) and higher level of total polyphenols. Hypobaric treatment also reduced an increase of succinate dehydrogenase (SDH) and glucose-6-phosphate dehydrogenase (G-6-PDH) activities. Results indicated that hypobaric treatment could control core browning of pear fruits by regulating reactive oxygen species (ROS) generation and elimination enzymes to maintain cell membrane integrity and reduce enzymatic browning.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; acidity ; carbon dioxide ; catechol oxidase ; cell membranes ; cytochrome-c oxidase ; enzymatic browning ; free radicals ; fruits ; glucose 6-phosphate ; pears ; peroxidase ; polyphenols ; Pyrus bretschneideri ; shelf life ; succinate dehydrogenase (quinone) ; superoxide anion ; total soluble solids
Language	English
Dates of publication	2017-1118
Size	p. 547-552.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	185557-8
ISSN	0304-4238
ISSN	0304-4238
DOI	10.1016/j.scienta.2017.07.031
Database	NAL-Catalogue (AGRICOLA)

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Article: Effects of nitrogen shock treatment on postharvest changes of Yali pears

Yan, Jiaqi / Li, Jian / Xu, Yancong / Li, Liping / Wang, Yousheng

The journal of horticultural science & biotechnology

2016 Volume 91, Issue 6, Page(s) 619

Language	English
Document type	Article
ZDB-ID	1416403-6
ISSN	1462-0316
Database	Current Contents Nutrition, Environment, Agriculture

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Article: Effects of 1-methylcyclopropene on the physiological response of Yali pears to bruise damage

Li, Jian / Jiankang Cao / Jiaqi Yan / Jingfa Wang / Mark A. Ritenour / Weibo Jiang

Scientia horticulturae. 2016 Mar. 08, v. 200

2016

Abstract: Yali pear (Pyrus bretschneideri Rehd.) is a fragile fruit and very susceptible to bruise damage ... In this study, effects of 1-methylcyclopropene (1-MCP) on the physiological response of bruised Yali pears were ...

Abstract	Yali pear (Pyrus bretschneideri Rehd.) is a fragile fruit and very susceptible to bruise damage. In this study, effects of 1-methylcyclopropene (1-MCP) on the physiological response of bruised Yali pears were investigated. Pears were treated with 10ppm 1-MCP before or after bruise damage, respectively, and then stored at 16°C. Results showed that 1-MCP treatments both before and after delayed the decrease of firmness, total soluble solids (TSS) contents and titratable acid (TA) contents in damage fruit. Bruise volume and L* value were also reduced by 1-MCP treatments. In addition, 1-MCP treated fruit had lower levels of hydrogen peroxide (H2O2) and superoxide radical production rate, associated with increased activities of catalase (CAT), superoxide dismutase (SOD) and ascorbate peroxidases (APX), as compared to the control. The protective effects of 1-MCP treatments on bruised fruits may be related to their ability to reduce and scavenge reactive oxygen species (ROS) by enhancing the antioxidant enzymes activity.
Keywords	1-methylcyclopropene ; ascorbate peroxidase ; bruising (plant) ; catalase ; enzyme activity ; firmness ; fruits ; hydrogen peroxide ; pears ; physiological response ; protective effect ; Pyrus bretschneideri ; superoxide anion ; superoxide dismutase ; titratable acidity ; total soluble solids
Language	English
Dates of publication	2016-0308
Size	p. 137-142.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	185557-8
ISSN	0304-4238
ISSN	0304-4238
DOI	10.1016/j.scienta.2016.01.018
Database	NAL-Catalogue (AGRICOLA)

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Article: Effects of nitrogen shock treatment on postharvest changes of Yali pears

Yan, Jiaqi / Jian Li / Liping Li / Yancong Xu / Yousheng Wang

Journal of horticultural science & biotechnology. 2016, v. 91, no. 6

2016

Abstract: The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali ... to the control. N2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali ...

Abstract	The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N2 shocked by exposing them to N2 for 48 h, and then stored at 0â1Â°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N2-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N2-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N2-shock treatment during the first 90 days of storage. In addition, N2-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.
Keywords	alcohol dehydrogenase ; cytochrome-c oxidase ; fruit quality ; nitrogen ; pears ; Pyrus bretschneideri ; shelf life ; storage time ; succinate dehydrogenase (quinone) ; titratable acidity ; total soluble solids
Language	English
Size	p. 619-624.
Publishing place	Headley Brothers Ltd.
Document type	Article
ZDB-ID	1416403-6
ISSN	2380-4084 ; 1462-0316
ISSN (online)	2380-4084
ISSN	1462-0316
DOI	10.1080/14620316.2016.1207489
Database	NAL-Catalogue (AGRICOLA)

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Article: Effects of Regulated Deficit Irrigation on the Vegetative and Generative Properties of the Pear Cultivar 'Yali'

Cheng, F. / Sun, H. / Shi, H. / Zhao, Zh. / Wang, Q. / Zhang, J.

Journal of agricultural science and technology

2012 Volume 14, Issue 1, Page(s) 183

Language	English
Document type	Article
ZDB-ID	2158975-6
ISSN	1680-7073
Database	Current Contents Nutrition, Environment, Agriculture

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Article: Effects of chitosan coating on oxidative stress in bruised Yali pears (Pyrus bretschneideri Rehd.)

Li, Jian / Yan, Jiaqi / Wang, Jingfa / Zhao, Yumei / Cao, Jiankang / Jiang, Weibo

International journal of food science & technology. 2010 Oct., v. 45, no. 10

2010

Abstract: The protective effects of chitosan on oxidative stress in bruised Yali pears (Pyrus bretschneideri ...

Abstract	The protective effects of chitosan on oxidative stress in bruised Yali pears (Pyrus bretschneideri Rehd.) were investigated. The fruit were treated with 1.5% chitosan before or after damage, respectively, and then stored at 16 °C and 90% relative humidity. Postharvest quality, reactive oxygen species (ROS) and antioxidant enzymes were analysed. Results showed that bruise induced the accumulation of H₂O₂ and O²⁻. However, chitosan treatments reduced the levels of ROS and delayed the decease of glutathione (GSH) content in bruised fruit. Meanwhile, activities of antioxidant enzymes, including catalase, peroxidases, superoxide dismutase, ascorbate peroxidase or GSH reductase was 40.7%, 98.1%, 62.3%, 127.8% or 23.8% higher in chitosan-bruised fruit and 41.1%, 80.8%, 18.5%, 102.9% or 45.2%, respectively, higher in bruised-chitosan fruit than untreated bruised fruit on the 15th day.
Keywords	reactive oxygen species
Language	English
Dates of publication	2010-10
Size	p. 2149-2154.
Publisher	Blackwell Publishing Ltd
Publishing place	Oxford, UK
Document type	Article
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/j.1365-2621.2010.02391.x
Database	NAL-Catalogue (AGRICOLA)

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Article: Inhibition of core browning in ‘Yali’ pear fruit by post-harvest treatment with ascorbic acid

Lin, L / B. G. Wang / J. K. Cao / Q. P. Li / W. B. Jiang

Journal of horticultural science & biotechnology. 2007, v. 82, no. 3

2007

Abstract: Yali’ pear fruit (Pyrus bretschneideri Rehd.) were treated after harvest by vacuum infiltration ... for a further 150 d.The core browning index (CBI) was reduced by 10.4%, 24.5% or 40.0% in ‘Yali’ pears treated ... on inhibiting core browning and improving post-harvest quality in ‘Yali’ pears might be due to reducing ...

Abstract	‘Yali’ pear fruit (Pyrus bretschneideri Rehd.) were treated after harvest by vacuum infiltration (–50 kN m–2) at 25oC with ascorbic acid (AsA) at concentrations of 0.1 mM, 1.0 mM, or 10.0 mM for 5 min, or with distilled water (control) under the same conditions. Thereafter, fruit were placed in air storage at 12oC and cooled to 0oC over 30 d, then held at 0oC and 80 – 90% relative humidity (RH) for a further 150 d.The core browning index (CBI) was reduced by 10.4%, 24.5% or 40.0% in ‘Yali’ pears treated with 0.1, 1.0 or 10.0 mM AsA, respectively, after 180 d of storage.The firmness and total soluble solids (TSS) content of fruit treated with 10.0 mM AsA were also higher than those of control fruit. AsA treatment had an inhibitory effect on the accumulation of malondialdehyde and H2O2. Moreover,AsA treatment effectively delayed the decline in AsA and glutathione levels, and maintained the activities of superoxide dismutase, catalase and ascorbate peroxidase.These results suggest that the effects of AsA treatment on inhibiting core browning and improving post-harvest quality in ‘Yali’ pears might be due to reducing membrane lipid peroxidation by enhancing the capacity of cells to scavenge reactive oxygen species.
Keywords	air ; ascorbic acid ; biotechnology ; catalase ; firmness ; fruits ; glutathione ; horticulture ; hydrogen peroxide ; lipid peroxidation ; malondialdehyde ; pears ; postharvest treatment ; Pyrus bretschneideri ; relative humidity ; superoxide dismutase ; total soluble solids
Language	English
Size	p. 397-402.
Publishing place	Headley Brothers Ltd.
Document type	Article
ZDB-ID	1416403-6
ISSN	2380-4084 ; 1462-0316
ISSN (online)	2380-4084
ISSN	1462-0316
DOI	10.1080/14620316.2007.11512250
Database	NAL-Catalogue (AGRICOLA)

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