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The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of "Laiyang" Pears With Recovery of Aroma Formation After Long-Term Cold Storage.

ABSTRACT: A "Laiyang" pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 μl L^-1 1-methylcyclopropene (1-MCP) at 20°C for 12 h and then stored at 0 ± 1°C for 150 days to evaluate the influence of 1-MCP on fruit quality and the changes in components of volatile aromas. In addition, pears were further treated with 2 mmol L^-1 ethephon. The effects of ethephon on the recovery of aroma production were investigated during the 150 day storage at 0 ± 1°C and the subsequent 7 day shelf life at 20 ± 1°C. Treatment with 1-MCP inhibited firmness loss, increased electrical conductivity, reduced respiration and ethylene production rates as well as the contents of soluble solids, and maintained the storage quality of the fruits. However, 1-MCP treatment inhibited the emission of volatile aromas in pear fruits by decreasing the activities of various enzymes, such as lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), pyruvate carboxylase (PDC), and alcohol acetyltransferase (AAT). During the shelf-life, activities of the above mentioned enzymes were significantly enhanced, and a higher content of volatile aromas were found in fruits treated with 1-MCP + ethephon, while other qualities were not compromised. These results showed that 1-MCP treatment could effectively maintain the quality of the "Laiyang" pear during cold storage, and the additional application of ethephon on fruits during shelf-life may be a promising way to restore volatile aromas in pear fruits after long-term storage.

SUBMITTER: Shu P

PROVIDER: S-EPMC7261920 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Calcium Ion Chelation Preserves Platelet Function During Cold Storage.

Project description:ObjectivePlatelet transfusion is a life-saving therapy to prevent or treat bleeding in patients with thrombocytopenia or platelet dysfunction. However, for >6 decades, safe and effective strategies for platelet storage have been an impediment to widespread use of platelet transfusion. Refrigerated platelets are cleared rapidly from circulation, precluding cold storage of platelets for transfusion. Consequently, platelets are stored at room temperature with an upper limit of 5 days due to risks of bacterial contamination and loss of platelet function. This practice severely limits platelet availability for transfusion. This study is to identify the mechanism of platelet clearance after cold storage and develop a method for platelet cold storage. Approach and Results: We found that rapid clearance of cold-stored platelets was largely due to integrin activation and apoptosis. Deficiency of integrin β3 or caspase-3 prolonged cold-stored platelets in circulation. Pretreatment of platelets with EGTA, a cell impermeable calcium ion chelator, reversely inhibited cold storage-induced platelet activation and consequently prolonged circulation of cold-stored platelets. Moreover, transfusion of EGTA-treated, cold-stored platelets, but not room temperature-stored platelets, into the mice deficient in glycoprotein Ibα significantly shortened tail-bleeding times and diminished blood loss.ConclusionsIntegrin activation and apoptosis is the underlying mechanism of rapid clearance of platelets after cold storage. Addition of a cell impermeable calcium ion chelator to platelet products is potentially a simple and effective method to enable cold storage of platelets for transfusion.

| S-EPMC8158249 | biostudies-literature

1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage.

Project description:The quality, antioxidant capacities, and organosulfur profile of chives (Allium schoenoprasum L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study. The 1-MCP treatment (100 μL/L, fumigation 12 h at 20 °C) effectively inhibited tissue respiration and H2O2 production, enhanced the ascorbic acid (ASA) and glutathione (GSH) content, and promoted the activity of antioxidant enzymes (superoxide dismutase SOD, Catalase CAT, and ascorbic peroxidase APX) during the 5-day storage period at 20 °C. The result further showed that the 1-MCP treatment inhibited chlorophyll degradation, alleviated cell membrane damage, and delayed the chive senescence, with the yellowing rate being reduced by 67.8% and 34.5% in the 1-MCP treated chives on days 4 and 5 of storage at 20 °C, respectively. The free amino acid content of the chive was not affected by the 1-MCP treatment at 20 °C. However, the senescence rate of the chive was not reduced by the 1-MCP treatment when stored at 3 °C. The liquid chromatography data further showed that the 1-MCP treatment induced a 15.3% and 13.9% increase in the isoalliin and total S-alk(en)ylcysteine sulfoxides (ACSOs) content of the chive on day 2 at 20 °C, respectively. Furthermore, there was a strong positive correlation between ACSOs content and CAT/APX activity, indicating that ACSOs probably played a key role in enhancing the antioxidant capacities of the chive during storage at 20 °C. Thus the study efficiently demonstrates that 1-methylcyclopropene preserves the quality of chive (Allium schoenoprasum L.) by enhancing its antioxidant capacities and organosulfur profile during storage.

| S-EPMC8393522 | biostudies-literature

Response Mechanisms of "Hass" Avocado to Sequential 1-methylcyclopropene Applications at Different Maturity Stages during Cold Storage.

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| S-EPMC9269533 | biostudies-literature

Calcium Treatment Alleviates Pericarp Browning of 'Nanguo' Pears by Regulating the GABA Shunt After Cold Storage.

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| S-EPMC7522215 | biostudies-literature

Inhibiting GPIb? Shedding Preserves Post-Transfusion Recovery and Hemostatic Function of Platelets After Prolonged Storage.

Project description:The platelet storage lesion accelerates platelet clearance after transfusion, but the underlying molecular mechanism remains elusive. Although inhibiting sheddase activity hampers clearance of platelets with storage lesion, the target platelet protein responsible for ectodomain shedding-induced clearance is not definitively identified. Monoclonal antibody 5G6 was developed recently to bind specifically human platelet receptor glycoprotein (GP)Ib? and inhibit its shedding but not shedding of other receptors. Here, the role of GPIb? shedding in platelet clearance after transfusion was addressed.Both human leukoreduced apheresis-derived platelets and transgenic mouse platelets expressing human GPIb? were stored at room temperature in the presence and absence of 5G6 Fab fragment. At various time points, aliquots of stored platelets were analyzed and compared. 5G6 Fab inhibited GPIb? shedding in both platelets during storage and preserved higher level of GPIb? on the platelet surface. Compared with age-matched control platelets, 5G6 Fab-stored platelets exhibited similar levels of platelet activation, degranulation, and agonist-induced aggregation. 5G6 Fab-stored human GPIb? platelets exhibited significantly higher post-transfusion recovery and in vivo hemostatic function in recipient mice than control platelets. Consistently, 5G6 Fab-stored, 8-day-old human platelets produced similar improvement in post-transfusion recovery in immunodeficient mice and in ex vivo thrombus formation over collagen under shear flow.Specific inhibition of GPIb? shedding in the stored platelets improves post-transfusion platelet recovery and hemostatic function, providing clear evidence for GPIb? shedding as a cause of platelet clearance. These results suggest that specific inhibition of GPIb? shedding may be used to optimize platelet storage conditions.

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Packham's Triumph Pears (<i>Pyrus communis</i> L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil.

Project description:Pears (Pyrus communis L.) cv. Packham's Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits' physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears' most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.

| S-EPMC7866551 | biostudies-literature

Characterization of Fruit Quality Attributes and Cell Wall Metabolism in 1-Methylcyclopropene (1-MCP)-Treated 'Summer King' and 'Green Ball' Apples During Cold Storage.

Project description:This study aimed to elucidate whether 1-methylcyclopropene (1-MCP) treatment delays the fruit softening mechanism associated with the fruit quality of the newly released apple cultivars "Summer King" and "Green Ball" during cold storage. For both cultivars, the fruit treated with 1-MCP exhibited lower internal ethylene concentration, higher firmness, and higher titratable acidity relative to the control fruit, in association with less fruit softening. In addition, the treated fruit significantly delayed fresh weight loss and reduction of soluble solids content, especially in "Green Ball." Moreover, slower degradation of cell wall components (water-soluble pectin, sodium carbonate-soluble pectin, hemicellulose, and cellulose) was also observed in the treated fruit in comparison to the control fruit. Similarly, the enzymatic activities (of polygalacturonase, pectin methylesterase, cellulase, ?-galactosidase, and ?-L-arabinofuranosidase) that cause cell wall degradation were relatively lower in the treated fruit than in the control fruit for both cultivars, which was further proved by transcriptional analysis of the genes encoding the enzymes. Overall, the results suggested that the usage of 1-MCP is useful to delay fruit softening of the two cultivars during cold storage by delaying the degradation of cell wall components and enzymatic activities of cell wall hydrolysis.

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Changes of the Aroma Composition and Other Quality Traits of Blueberry 'Garden Blue' during the Cold Storage and Subsequent Shelf Life.

Project description:The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace-solid-phase microextraction-gas chromatography-quadrupole time-of-flight-mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

| S-EPMC7555369 | biostudies-literature

Effects of cold storage on quality of Chrysopa pallens and recovery of fecundity by insulin.

Project description:The green lacewing, Chrysopa pallens Wesmael, is one of the most beneficial and prolific insects found in many horticultural and agricultural cropping system. Here, the effects of low temperature storage on quality of C. pallens were investigated by storing cocoons at 10 °C for different days. Results revealed, after removal from cold storage, emergence rate declined gradually as storage duration increased. After storage of 20 days, the emergence rate in cold-stored group is about 62.8% of that in unstored group. After eclosion, lifetime fecundity, preemergence period, oviposition period and longevity of adults in cold-stored group showed curves similar to emergence rate. However, preoviposition period and egg hatchability were not significantly affected by cold. After being stored for 20 days, the total fecundity of females emerging from cold-stored cocoons was about 64.5% of that of females emerging from unstored cocoons. Six days post emergence, females in cold-stored group showed apparent arrest of ovarian development and significant reductions of protease, lipase and trehalase activities when compared to unstored controls. When bovine insulin was exogenously used, the females emerging from cold-stored cocoons dramatically restored ovarian development and reproductive capacity. These results suggested that C. pallens pupae are suitable for cold storage and insulin hormone can be used as reproduction stimuli in this predatory species after cold storage.

| S-EPMC6440995 | biostudies-literature

Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea.

Project description:Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1-5 years of storage, the esters content was the highest during 7-13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage.

| S-EPMC9806140 | biostudies-literature

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