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Article ; Online: Effects of chlorogenic acid on capacity of free radicals scavenging and proteomic changes in postharvest fruit of nectarine.

Yu Xi / Wenxiao Jiao / Jiankang Cao / Weibo Jiang

PLoS ONE, Vol 12, Iss 8, p e

2017 Volume 0182494

Abstract: To study how chlorogenic acid affects changes of reactive oxygen species (ROS) and the proteins involved in ROS scavenging of nectarine during storage time, the fruits were treated with chlorogenic acid (CHA) then stored at 25°C for further studies. The ... ...

Abstract	To study how chlorogenic acid affects changes of reactive oxygen species (ROS) and the proteins involved in ROS scavenging of nectarine during storage time, the fruits were treated with chlorogenic acid (CHA) then stored at 25°C for further studies. The CHA-treatment significantly reduced O2-· production rate, H2O2 content, and membrane permeability of nectarine fruit during storage. The key proteins related the nectarine fruit senescence during storage were identified by two-dimensional electrophoresis and MALDI-TOF/TOF. Level and enzymatic activity of peroxidase were reduced, while both the protein levels and the enzymatic activities of superoxide dismutase, glutathione reductase, glutathione-s-transferase and monodehydroascorbate reductase were enhanced in nectarine fruit treated with CHA. In addition, levels of several pathogen-related proteins were also enhanced by CHA-treatment. Taking together, the present study showed that CHA could influence changes in defense related proteins and reduced oxidative damage in nectarine fruit during postharvest ripening.
Keywords	Medicine ; R ; Science ; Q
Subject code	580
Language	English
Publishing date	2017-01-01T00:00:00Z
Publisher	Public Library of Science (PLoS)
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: A combination of 1-methylcyclopropene treatment and intermittent warming alleviates chilling injury and affects phenolics and antioxidant activity of peach fruit during storage

Liu, Hui / Jiankang Cao / Lin Ma / Weibo Jiang

Scientia horticulturae. 2018 Feb. 09, v. 229

2018

Abstract: Peach (Prunus persica L. cv. Yuhualu) fruit were picked at their physiologically mature stage and treated with 5μLL−1 1-methylcyclopropene (1-MCP), intermittent warming (IW) and a combination of 1-MCP and IW (1-MCP+IW). Severity of chilling injury (CI), ... ...

Abstract	Peach (Prunus persica L. cv. Yuhualu) fruit were picked at their physiologically mature stage and treated with 5μLL−1 1-methylcyclopropene (1-MCP), intermittent warming (IW) and a combination of 1-MCP and IW (1-MCP+IW). Severity of chilling injury (CI), quality characters, phenolic composition as well as antioxidant properties were measured during refrigerate storage at 2°C plus three days of shelf-life at 20°C. These results showed that all applied treatments dramatically prevented the degree of flesh browning for ‘Yuhualu’ peach fruit. Furthermore, 1-MCP treatment was able to alleviate the negative impact of IW, and the combination of 1-MCP and IW possessed the lowest CI index and the highest fruit qualities. Additionally, treatment with 1-MCP alone or combined with IW effectively delayed and elevated the accumulation of phenolics and antioxidant capacities for peach fruit during entire cold storage and subsequent shelf-life period. The application of 1-MCP plus IW could be a favorable practice for preventing chilling injury and maintaining fruit quality for peach fruit during refrigerate storage.
Keywords	1-methylcyclopropene ; antioxidant activity ; chilling injury ; cold storage ; fruit quality ; peaches ; phenolic compounds ; Prunus persica ; shelf life
Language	English
Dates of publication	2018-0209
Size	p. 175-181.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	185557-8
ISSN	0304-4238
ISSN	0304-4238
DOI	10.1016/j.scienta.2017.11.010
Database	NAL-Catalogue (AGRICOLA)

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Article: Evaluation of antioxidant properties of extractable and nonextractable polyphenols in peel and flesh tissue of different peach varieties

Liu, Hui / Jiankang Cao / Lin Ma / Weibo Jiang

Journal of food processing and preservation. 2018 June, v. 42, no. 6

2018

Abstract: Our work was performed to determine the total phenolic content (TPC) and antioxidant properties from peel and flesh fruit tissues of four peach varieties, measured separately in extractable polyphenols (EPPs) and nonextractable polyphenols (NEPPs) for ... ...

Abstract	Our work was performed to determine the total phenolic content (TPC) and antioxidant properties from peel and flesh fruit tissues of four peach varieties, measured separately in extractable polyphenols (EPPs) and nonextractable polyphenols (NEPPs) for the first time. TPC in peach peels was approximately two or three times higher than that in the flesh tissues of all the tested peach varieties. Likewise, a similar pattern was presented for the antioxidant activities. As well as EPPs, NEPPs were also contributors to total antioxidant activity (TAA) of peach peels and fleshes, even though they accounted for less percentage of TAA compared with EPPs. Correlation analysis showed that TPC of peach extracts had a high relationship (p < .05) with their corresponding TAA. In addition, in terms of TPC and TAA, a strong correlation between EPPs and NEPPs, peels and fleshes was also detected. PRACTICAL APPLICATIONS: Our research specifically demonstrated that NEPPs in peach tissues (peel vs. flesh), usually ignored in previous studies, are also important dietary antioxidants, which may exert vital biological properties and could be usefully applied to the food, pharmaceutical, or cosmetic industries for development of diverse nutraceuticals or value‐added products.
Keywords	antioxidant activity ; antioxidants ; correlation ; fruits ; functional foods ; industry ; peaches ; polyphenols ; tissues ; value-added products
Language	English
Dates of publication	2018-06
Size	p. e13624.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	243448-9
ISSN	1745-4549 ; 0145-8892
ISSN (online)	1745-4549
ISSN	0145-8892
DOI	10.1111/jfpp.13624
Database	NAL-Catalogue (AGRICOLA)

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Article: Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

Li, Jian / Yingli Fu / Jiaqi Yan / Huanlu Song / Weibo Jiang

Journal of food quality. 2019 Mar. 4, v. 2019

2019

Abstract: Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. ... ...

Abstract	Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening.
Keywords	air ; antioxidant activity ; catalase ; catechol oxidase ; color ; enzyme activity ; fruit peels ; fruit quality ; fruits ; glutathione-disulfide reductase ; hydrolysis ; mangoes ; metabolism ; peroxidase ; polysaccharides ; precooling ; reactive oxygen species ; ripening ; storage quality ; storage temperature ; sugars ; superoxide dismutase
Language	English
Dates of publication	2019-0304
Size	p. .
Publishing place	Hindawi
Document type	Article
ZDB-ID	2175284-9
ISSN	1745-4557 ; 0146-9428
ISSN (online)	1745-4557
ISSN	0146-9428
DOI	10.1155/2019/1606058
Database	NAL-Catalogue (AGRICOLA)

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Article: Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism

Zhang, Wanli / Handong Zhao / Jing Zhang / Zhongting Sheng / Jiankang Cao / Weibo Jiang

Food chemistry. 2019 Aug. 15, v. 289

2019

Abstract: The aim of this study is to investigate the impact of different molecular weights of chitosan treatment (LM 30 kDa; HM 120 kDa) on fruit senescence related to redox state and respiratory pathway metabolism in postharvest nectarine fruit stored at 25 °C ... ...

Abstract	The aim of this study is to investigate the impact of different molecular weights of chitosan treatment (LM 30 kDa; HM 120 kDa) on fruit senescence related to redox state and respiratory pathway metabolism in postharvest nectarine fruit stored at 25 °C for 8 days. The treatments of LM and HM chitosan both delayed senescence, which are due to inhibition of respiration rate, and enhanced the antioxidant system, as evidenced by the improvement of ASA-GSH cycle and total phenolics and flavonoids contents and decrease in H2O2 and MDA accumulation. Meanwhile, fruit treated with HM chitosan manifested better quality and redox state than LM. It is noteworthy that the results showed that HM chitosan notably suppressed the activity of SDH enzyme and increased the total activity of G-6-PDH and 6-PGDH. Accordingly, changed respiratory pathways by HM chitosan coating contributed to senescence retardation and modification of redox status in postharvest nectarine fruit.
Keywords	cell respiration ; chitosan ; coatings ; flavonoids ; fruits ; hydrogen peroxide ; metabolism ; molecular weight ; nectarines ; phenolic compounds ; storage temperature
Language	English
Dates of publication	2019-0815
Size	p. 160-168.
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.2019.03.047
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparison of non‐contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum‐dehydrated apricot

Liu, Bangdi / Xinguang Fan / Chang Shu / Wanli Zhang / Weibo Jiang

Journal of food processing and preservation. 2019 Mar., v. 43, no. 3

2019

Abstract: Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot ... ...

Abstract	Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated with traditional blanching. Our study found that NB is efficient in inhibiting enzyme activity and can retain more bioactive compounds (total polyphenols, total flavonoids, total carotene, ascorbic acid, protocatechuic acid, (+)‐catechin, chlorogenic acid, and quercetin‐3‐rutinoside). Because of the higher content of bioactive compounds, the antioxidant capacity was also higher after treatment using the NB method than traditional methods. Thus, the NB blanching method may have potential applications in the food processing industry to improve the quality of food products in an economically viable manner. PRACTICAL APPLICATIONS: Some regular problems such as browning and loss of nutrients are encountered in all thermal dehydration methods. Traditional water blanching can inactivate enzymes responsible for deterioration reactions in dehydrated products but it can directly lead to nutrient loss in hot water. Although the steam blanching (SB) method is not associated with the problems mentioned above, its efficiency is inconsistent and the equipment cost is higher than that for water blanching. Hence, the non‐contact blanching (vacuum packing blanching) was compared with the traditional method in terms of nutrient retention and quality improvement. This non‐contact blanching method cannot only achieve the purpose of inactivating enzymes as in traditional water or SB to improve quality but also maximizes the protection of bioactive compounds. In addition, because of the high cost of traditional non‐contact blanching, this study aimed to find an efficient and low‐cost alternative method to these methods.
Keywords	antioxidant activity ; apricots ; ascorbic acid ; bioactive compounds ; blanching ; carotenes ; chlorogenic acid ; economic sustainability ; enzyme activity ; enzymes ; equipment ; food industry ; foods ; nutrient retention ; nutrients ; polyphenols ; product quality ; protocatechuic acid ; steam ; vacuum packaging
Language	English
Dates of publication	2019-03
Size	p. e13890.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	243448-9
ISSN	1745-4549 ; 0145-8892
ISSN (online)	1745-4549
ISSN	0145-8892
DOI	10.1111/jfpp.13890
Database	NAL-Catalogue (AGRICOLA)

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Article: Enhancement of quality and antioxidant metabolism of sweet cherry fruit by near-freezing temperature storage

Zhao, Handong / Bangdi Liu / Jiankang Cao / Wanli Zhang / Weibo Jiang

Postharvest biology and technology. 2019 Jan., v. 147

2019

Abstract: Near-freezing temperature storage (NFTS) is a novel method to inhibit quality loss of fresh fruit. However, little information is available on NFTS delaying the onset of senescence in sweet cherry (Prunus avium L.) fruit and regulating the changes on ... ...

Abstract	Near-freezing temperature storage (NFTS) is a novel method to inhibit quality loss of fresh fruit. However, little information is available on NFTS delaying the onset of senescence in sweet cherry (Prunus avium L.) fruit and regulating the changes on antioxidative enzymes participated in the balancing of reactive oxygen system (ROS). Fruits were stored at NFT (between super-cooling point and freezing point), 0 °C and 5 °C, respectively, until fruits exhibited visually rot (sampled every twenty days). NFTS effectively slowed senescence process in sweet cherry fruit, as indicated by extending storage duration and improving the changes of firmness, anthocyanins, ion leakage, peel color and sugars content. Moreover, fruit stored at NFT had higher levels of ascorbic acid, phenolics and organic acids and lower accumulation of carotenoids, malondiadehyde, hydrogen peroxide (H2O2) and superoxide radical (O2• ̄). Additionally, NFTS maintained membrane integrity and prevented fresh browning of fruit by enhancing the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and gluta thione reductase (GR) and inhibiting the activities of guaiacol peroxidase (POD), polyphenol oxidase (PPO) and lipoxygenase (LOX). Furthermore, NFTS fruit exhibited higher level of antioxidant capacity as measured by radical scavenging activity and reducing power at the end of storage. These results indicate that the activities of antioxidant enzymes to scavenge superoxide anions and H2O2 during NFTS was implicated in the maintenance of membrane integrity, which might be a part of the mechanism associated with the delay of senescence in sweet cherry fruit.
Keywords	anthocyanins ; antioxidant activity ; ascorbate peroxidase ; ascorbic acid ; carotenoids ; catalase ; catechol oxidase ; color ; enzyme activity ; firmness ; freezing point ; fruits ; hydrogen peroxide ; lipoxygenase ; metabolism ; organic acids and salts ; oxygen ; peroxidase ; polyphenols ; Prunus avium ; raw fruit ; storage time ; supercooling ; superoxide anion ; superoxide dismutase
Language	English
Dates of publication	2019-01
Size	p. 113-122.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	1082798-5
ISSN	1873-2356 ; 0925-5214
ISSN (online)	1873-2356
ISSN	0925-5214
DOI	10.1016/j.postharvbio.2018.09.013
Database	NAL-Catalogue (AGRICOLA)

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Article: Characterization of defense responses in the ‘green ring’ and ‘red ring’ on jujube fruit upon postharvest infection by Alternaria alternata and the activation by the elicitor treatment

Yuan, Shuzhi / Xinyuan Ding / Yinan Zhang / Jiankang Cao / Weibo Jiang

Postharvest biology and technology. 2019 Mar., v. 149

2019

Abstract: Alternaria alternata is the major threat to postharvest storage of jujube (Ziziphus jujuba Mill.) fruit. A typical phenotype that a ‘red ring’ circling an enclosed ‘green ring’ area surrounding the spot of Alternaria rot on the jujube peel was first ... ...

Abstract	Alternaria alternata is the major threat to postharvest storage of jujube (Ziziphus jujuba Mill.) fruit. A typical phenotype that a ‘red ring’ circling an enclosed ‘green ring’ area surrounding the spot of Alternaria rot on the jujube peel was first found and investigated in this study. Results indicated that the pathogenic infection is essential for the onset and development of the phenotype on jujubes, with high inoculum concentration and low incubation temperature leading to the enlarged ‘green ring’. The boundary line between the two rings seemed to be pre-fixed on the A. alternata-infected jujubes once the phenotype appeared. The ‘green ring’ was invaded gradually and ‘eaten-up’ eventually by the expansion of the surrounded rot spot. Biochemical measurements showed that such successful infection on jujubes might attribute to the great loss of individual phenolic compounds, including (+)-catechin, chlorogenic acid, (−)-epicatechin and p-coumaric acid, in the peel tissue of the ‘green ring’ and ‘red ring’, while some antifungal compounds increased in the flesh beneath the peel tissue in response to the infection. The elicitor salicylic acid (SA) triggered the early and rapid occurrence of the ‘green ring’ and ‘red ring’ on the A. alternata-infected jujubes. The SA treatment activated the phenylpropanoid pathway and elevated the accumulation of total phenolic compounds in the ‘green ring’ to combat the fungal attack and thereby restrict the expansion of disease lesion. Characterization of defense responses in the ‘green ring’ and ‘red ring’ on jujubes against Alternaria infection is helpful for unravelling the underlying mechanisms of the formation of defense resistance in fruit upon postharvest infection.
Keywords	Alternaria alternata ; Ziziphus jujuba ; antifungal agents ; chlorogenic acid ; elicitors ; fruits ; fungal diseases of plants ; inoculum ; p-coumaric acid ; phenotype ; plant pathogenic fungi ; postharvest storage ; salicylic acid ; temperature
Language	English
Dates of publication	2019-03
Size	p. 166-176.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	1082798-5
ISSN	1873-2356 ; 0925-5214
ISSN (online)	1873-2356
ISSN	0925-5214
DOI	10.1016/j.postharvbio.2018.12.003
Database	NAL-Catalogue (AGRICOLA)

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Article: Changes in sugar metabolism caused by exogenous oxalic acid related to chilling tolerance of apricot fruit

Wang, Zhen / Jiankang Cao / Weibo Jiang

Postharvest biology and technology. 2016 Apr., v. 114

2016

Abstract: Enhancement of chilling tolerance has been observed in fruits treated with oxalic acid (OA). To learn how OA may play a role in modulating chilling injury in apricot, the fruit were treated with OA (5mM) and stored at 2±1°C for five weeks. OA treatment ... ...

Abstract	Enhancement of chilling tolerance has been observed in fruits treated with oxalic acid (OA). To learn how OA may play a role in modulating chilling injury in apricot, the fruit were treated with OA (5mM) and stored at 2±1°C for five weeks. OA treatment significantly inhibited chilling injury, electrolyte leakage and accumulation of hydrogen peroxide and malondialdehyde in apricot fruit. Sorbitol, sucrose, fructose and glucose were the major soluble sugars in the fruit. Contents of glucose and fructose were enhanced, meanwhile, the levels of sucrose and sorbitole were decreased by OA treatment during storage. OA treatment enhanced activities of the enzymes related to increasing glucose and fructose, and suppressed sucrose synthase synthesis activity which could explain the lower content of sucrose. The activities of sucrose synthase cleavage function, acid invertase, NAD+-sorbitol dehydrogenase and sorbitol oxidase were significantly enhanced by OA. Meanwhile, OA-treated apricot fruit showed lower sucrose synthase synthesis activity. The degradation of sorbitol in apricot fruit was accelerated by OA treatment. Our results indicate that higher chilling tolerance of OA treated fruit was associated with higher content of reducing sugars (glucose and fructose).
Keywords	apricots ; beta-fructofuranosidase ; chilling injury ; cold tolerance ; electrolytes ; enzyme activity ; fructose ; fruits ; glucose ; hydrogen peroxide ; L-iditol dehydrogenase ; malondialdehyde ; metabolism ; oxalic acid ; reducing sugars ; sorbitol ; sucrose ; sucrose synthase
Language	English
Dates of publication	2016-04
Size	p. 10-16.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	1082798-5
ISSN	1873-2356 ; 0925-5214
ISSN (online)	1873-2356
ISSN	0925-5214
DOI	10.1016/j.postharvbio.2015.11.015
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Evidences for Chlorogenic Acid--A Major Endogenous Polyphenol Involved in Regulation of Ripening and Senescence of Apple Fruit.

Yu Xi / Dai Cheng / Xiangquan Zeng / Jiankang Cao / Weibo Jiang

PLoS ONE, Vol 11, Iss 1, p e

2016 Volume 0146940

Abstract: To learn how the endogenous polyphenols may play a role in fruit ripening and senescence, apple pulp discs were used as a model to study the influences of chlorogenic acid (CHA, a major polyphenol in apple pulp) on fruit ripening and senescence. Apple (' ... ...

Abstract	To learn how the endogenous polyphenols may play a role in fruit ripening and senescence, apple pulp discs were used as a model to study the influences of chlorogenic acid (CHA, a major polyphenol in apple pulp) on fruit ripening and senescence. Apple ('Golden Delicious') pulp discs prepared from pre-climacteric fruit were treated with 50 mg L(-1) CHA and incubated in flasks with 10 mM MES buffer (pH 6.0, 11% sorbitol). Compared to the control samples, treatment with CHA significantly reduced ethylene production and respiration rate, and enhanced levels of firmness and soluble solids content of the pulp discs during incubation at 25°C. These results suggested that CHA could retard senescence of the apple pulp discs. Proteomics analysis with sodium dodecyl sulfate-polyacrylamide gel electrophoresis and mass spectrometry (MALDI-TOF/TOF) revealed that the expressions of several key proteins correlated to fruit ripening and senescence were affected by the treatment with CHA. Further study showed that treating the pulp discs with CHA remarkably reduced levels of lipoxygenase, β-galactosidase, NADP-malic enzyme, and enzymatic activities of lipoxygenase and UDP-glucose pyrophosphorylase, all of which are known as promoters of fruit ripening and senescence. These results could provide new insights into the functions of endogenous phenolic compounds in fruit ripening and senescence.
Keywords	Medicine ; R ; Science ; Q
Subject code	571
Language	English
Publishing date	2016-01-01T00:00:00Z
Publisher	Public Library of Science (PLoS)
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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