Exploring the differential stages of the pigment metabolism by pre-harvest bagging and post-harvest ethylene de-greening of Eureka lemon peel.
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ABSTRACT:
SUBMITTER: Chen A
PROVIDER: S-EPMC8194417 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Peel degreening is an important aspect of fruit ripening in many citrus fruit, and previous studies have shown that it can be advanced by ethylene treatment or by low-temperature storage. However, the important regulators and pathways involved in natural peel degreening remain largely unknown. To determine how natural peel degreening is regulated in lemon fruit (Citrus limon), we studied transcriptome and physiochemical changes in the flavedo in response to ethylene treatment and low temperatures. Treatment with ethylene induced rapid peel degreening, which was strongly inhibited by the ethylene antagonist, 1-methylcyclopropene (1-MCP). Compared with 25 ºC, moderately low storage temperatures of 5-20 °C also triggered peel degreening. Surprisingly, repeated 1-MCP treatments failed to inhibit the peel degreening induced by low temperature. Transcriptome analysis revealed that low temperature and ethylene independently regulated genes associated with chlorophyll degradation, carotenoid metabolism, photosystem proteins, phytohormone biosynthesis and signalling, and transcription factors. Peel degreening of fruit on trees occurred in association with drops in ambient temperature, and it coincided with the differential expression of low temperature-regulated genes. In contrast, genes that were uniquely regulated by ethylene showed no significant expression changes during on-tree peel degreening. Based on these findings, we hypothesize that low temperature plays a prominent role in regulating natural peel degreening independently of ethylene in citrus fruit.
| S-EPMC7410192 | biostudies-literature
Project description:BackgroundBagging is one of the most important techniques for producting high-quality fruits. In the actual of cultivating, we found a new kind of browning in peel of apple fruit that occurs before harvest and worsen during storage period. There are many studies on metabonomic analysis of browning about storage fruits, but few studies on the mechanism of browning before harvest.ResultsIn this study, five-year-old trees of 'Rui Xue' (CNA20151469.1) were used as materials. Bagging fruits without browning (BFW) and bagging fruits with browning (BFB) were set as the experimental groups, non-bagging fruits (NBF) were set as control. After partial least squares discriminant analysis (PLS-DA), 50 kinds of metabolites were important with predictive VIP > 1 and p-value < 0.05. The most important differential metabolites include flavonoids and lipids molecules, 11 flavonoids and 6 lipids molecules were significantly decreased in the BFW compared with NBF. After browning, 11 flavonoids and 7 lipids were further decreased in BFB compared with BFW. Meanwhile, the significantly enriched metabolic pathways include galactose metabolism, ABC membrane transporter protein, flavonoid biosynthesis and linoleic acid metabolism pathways et al. Physiological indicators show that, compared with NBF, the content of malondialdehyde (MDA), hydrogen peroxide (H2O2), superoxide anion (O2-) in peel of BFW and BFB were significantly increased, and the difference of BFB was more significant. Meanwhile, the antioxidant enzyme activities of BFW and BFB were inhibited, which accelerated the destruction of cell structure. In addition, the metabolome and physiological data showed that the significantly decrease of flavonoid was positively correlated with peel browning. So, we analyzed the expression of flavonoid related genes and found that, compared with NBF, the flavonoid synthesis genes MdLAR and MdANR were significantly up-regulated in BFW and BFB, but, the downstream flavonoids-related polymeric genes MdLAC7 and MdLAC14 were also significantly expressed.ConclusionsOur findings demonstrated that the microenvironment of fruit was changed by bagging, the destruction of cell structure, the decrease of flavonoids and the increase of triterpenoids were the main reasons for the browning of peel.
| S-EPMC8106160 | biostudies-literature
Project description:The bioactive compounds like rutin, naringin, and gallic acid have been separated from lemon peel by graphene oxide (GO). The different influences such as pH values and separation conditions were investigated. Moreover, the samples were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, UV-Vis spectroscopy, and high-performance liquid chromatography. The findings of high-performance liquid chromatography revealed that the adsorbed proportion of rutin by GO was more than naringin and gallic acid so that 66.7% of rutin, 34% of naringin, and 19% of gallic acid from the extract were remarkably adsorbed and separated. Besides, adsorption percentage of these materials by GO was considered 74.8% after five cycles of adsorption-desorption process. On the other hand, we carried out batch experiments in order to study the adsorption mechanism of rutin on the GO since rutin was the highest quantity of bioactive substance in lemon peel. Pseudo-second-order kinetic model and Langmuir isotherm were the best models for describing adsorption process of rutin by GO. Adsorption capacity of rutin by GO was obtained about 21.08 mgg-1. In addition, the physical adsorption of rutin by GO was confirmed by Dubinin-Radushkevich isotherm. This research confirmed that this method for separation of flavonoids is simple and less cost.
| S-EPMC8269583 | biostudies-literature
Project description:The 'Huangguan' pear is one of the high-quality pear cultivars produced in China. However, the bagged fruit of the 'Huangguan' pear often suffers from peel browning spots after rain during their mature period. In this study, in an effort to discover the impact of bagging treatments on the occurrence of peel browning spots and fruit quality, fruits were covered by single-layer, two-layer, or triple-layer paper bags six weeks after reaching full bloom. The results showed that the bagged fruits were characterized by smooth surfaces and reduced lenticels compared with the unbagged ones. The unbagged and the two-layer bagged fruits had yellow/green peels, while the single- and triple-layer bagged ones had yellow/white peels. Compared with the unbagged fruits, the bagged fruits had higher vitamin C (Vc) contents and values of peel color indexes L and a and lower soluble solid contents (SSCs), titratable acid (TA) contents, absorbance index differences (IAD), and b values. Additionally, the triple-layer bagged group was superior to other groups in terms of fruit quality, but it also had the maximum incidence of peel browning spots. Before and after the appearance of peel browning spots, the bagged fruits had smoother and thinner cuticles compared with the unbagged ones. Furthermore, the triple-layer bagged fruits had minimum lignin contents and maximum phenolic contents in their peels, with minimum activity of lignin synthesis-related enzymes such as phenylalanine ammonia lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO), as well as minimum expressions of relevant genes such as cinnamyl alcohol dehydrogenase (CAD), cinnamoyl CoA reductase (CCR), 4-coumarate: coenzyme A ligase (4CL6), and cinnamate 4-hydroxylase (C4H1). It was deduced that POD activity and the relative expressions of CAD9, CCR3, CCR4, and CCR5 may play key roles in the occurrence of peel browning spots. In summary, lignin synthesis affected the incidence of peel browning spots in bagged 'Huangguan' pears. This study provides a theoretical basis for understanding the incidence of peel browning spots in 'Huangguan' pears.
| S-EPMC10892477 | biostudies-literature
Project description:Dip coating with pullulan and chitosan in combination with lemon peel polyphenols (LPP) was attempted for shelf life extension of raw poultry meat. Control samples demonstrated bacterial lag phase and shelf life of 1.3 and 1 day, respectively at 4 °C. Meat samples coated with pullulan or chitosan in combination with 1% LPP led to an increased bacterial lag phase; thereby extending the shelf life of meat by 6 and 14 days, respectively. Significant (p < 0.05) reduction in lipid peroxidation in comparison with control was also observed due to dip treatment. Treated samples maintained values of < 1 mg kg-1 malondialdehyde for thiobarbituric acid reactive substances during the entire storage period. No significant (p > 0.05) change in colour, weight loss and pH of treated samples during storage was noted. Dip coated samples maintained acceptable sensory quality during the entire storage period. This study indicates that use of LPP for shelf life extension of raw meat could be a practical proposition.
| S-EPMC8357878 | biostudies-literature
Project description:Peel browning disorder has an enormous impact on the exterior quality of 'Huangguan' pear whereas the underlying mechanism is still unclear. Although different methods have been applied for inhibiting the peel browning of 'Huangguan' pear, there are numerous issues associated with these approaches, such as time cost, efficacy, safety and stability. In this study, to develop a rapid, efficient and safe way to protect 'Huangguan' pear from skin browning, the effect of exogenous ethylene on peel browning of pear fruits stored at 0°C was evaluated. Results showed that ethylene treatments at 0.70-1.28 μL/L significantly decreased the browning rate and browning index from 73.80% and 0.30 to 6.80% and 0.02 after 20 days storage at 0°C, respectively, whereas ethylene treatments at 5 μL/L completely inhibited the occurrence of browning. In addition, ethylene treatments at 5 μL/L decreased the electrolyte leakage and respiration rate, delayed the loss of total phenolic compounds. Furthermore, ethylene (5 μL/L) treatment significantly enhanced the activity of catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) and increased the 1, 1-diphenyl-2-picrylhydrazyl inhibition rate, but inhibited the activity of polyphenol oxidase (PPO) and peroxidase (POD). Our data revealed that ethylene prevented the peel browning through improving antioxidant enzymes (CAT, APX and SOD) activities and reducing PPO activity, electrolyte leakage rate and respiration rate. This study demonstrates that exogenous ethylene application may provide a safe and effective alternative method for controlling browning, and contributes to the understanding of peel browning of 'Huangguan' pear.
| S-EPMC5241572 | biostudies-literature
Project description:BackgroundMultidrug-resistant (MDR) bacteria are acknowledged as one of the main factors contributing to chronic illnesses and fatalities globally. Numerous diseases, including bloodstream infections, pneumonia, urinary tract infections, and surgical site infections, can be brought on by MDR bacteria. Therefore, a crucial topic of continuing research is the development of a novel and different treatment for MDR microbial pathogens. This work is introduce an alternative method for elimination of MDR bacterial isolates which are causative agents of urinary tract infection among people in Egypt. In our study, we need a novel strategy to combat MDR bacteria by green-synthesized metal nanoparticles (MNPs). That is due to the ability of MNPs to penetrate the cell wall and the cell membrane of gram-positive and gram-negative bacteria.MethodsClinical isolates of MDR bacteria had their antibiotic susceptibility assessed before being molecularly identified using 16 s rRNA, sequencing, and phylogenetic analysis. Also, genetic profiles of isolated strains were performed using ISSR and SDS-PAGE. Finally, characterized plant-mediated silver nanoparticles derived from lemon and pomegranate peel extracts were evaluated against isolated multidrug-resistant bacterial stains.ResultsIn our present trial, one-hundred urine samples were collected from 71 females and 29 males complaining of UTI (urinary tract infection) symptoms. One-hundred microbial isolates were isolated, including 88-g negative and only 8-g positive bacteria in addition to four yeast isolates (Candida species). A total of 72% of the isolated bacteria showed MDR activity. The most prevalent MDR bacterial isolates (Escherichia coli, Pseudomonas aeruginosa, Acinetobacter baumannii, Enterococcus faecalis, and Klebsiella pneumoniae) were identified through 16S rDNA PCR sequencing as with accession numbers OP741103, OP741104, OP741105, OP741106, and OP741107, respectively. Lemon and pomegranate-mediated silver nanoparticles [Ag-NPs] were characterized by UV spectroscopy, FTIR, XRD, and TEM with average size 32 and 28 nm, respectively. Lemon and pomegranate-mediated silver nanoparticles [Ag-NPs] showed an inhibitory effect on the selected five MDR isolates at MIC 50 and 30 µg/mL, respectively. These common bacterial isolates were also genetically examined using ISSR PCR, and their total protein level was evaluated using SDS-PAGE, showing the presence of distinct genetic and protein bands for each bacterial species and emphasizing their general and protein composition as a crucial and essential tool in understanding and overcoming MDR behavior in UTI patients.ConclusionsLemon and pomegranate-mediated silver nanoparticles [Ag-NPs] were found to have an inhibitory effect on MDR isolates. Therefore, the study suggests that [Ag-NPs] could be a potential treatment for MDR UTI infections caused by the identified bacterial species.
| S-EPMC10564695 | biostudies-literature
Project description:In this work, a cascade approach to obtain different valuable fractions from lemon peels waste was optimised using microwave-assisted processes. Microwave-assisted hydrodistillation (MAHD) with a Clevenger apparatus was firstly used to obtain the lemon essential oil (LEO). The remaining residue was then submitted to microwave-assisted extraction (MAE) to extract the lemon pigment (LP). A Box-Behnken design was used to evaluate the influence of ethanol concentration, temperature and time in LP extraction in terms of extraction yield and colour intensity. Optimal extraction conditions for LP were 80% (v/v) ethanol, 80 °C and 50 min, with a liquid-to-solid ratio of 1:10. The obtained yields for LEO and LP were around 2 wt.% and 6 wt.%, respectively. The composition of LEO was analysed by gas chromatography with flame ionisation detection (GC-FID), and limonene (65.082 wt.%), β-pinene (14.517 wt.%) and γ-terpinene (9.743 wt.%) were mainly identified. LP was purified by using different Amberlite adsorption resins (XAD4, XAD7HP and XAD16N), showing XAD16N the best adsorption capacity. Enrichment factors of 4.3, 4.5 and 5.0 were found for eriocitrin, diosmin and hesperidin, respectively, which were detected as the main components in LP by ultra-high-performance liquid chromatography-diode array detector-tandem mass spectrometry (UPLC-DAD-MS) analysis, with final concentrations of 4.728 wt.%, 7.368 wt.% and 2.658 wt.%, respectively. Successful antimicrobial capacity against Escherichia coli and Staphylococcus aureus was obtained for LEO. The results from this work showed the potential of applying a cascading approach based on microwave-assisted processes to valorise lemon wastes, obtaining natural pigments and antimicrobials to be applied in food, cosmetic and polymer industries.
| S-EPMC7603390 | biostudies-literature
Project description:Preparation of a thin film of polyvinyl alcohol (PVA)/myrrh natural resin using a low gamma irradiation dose (1 kGy) was investigated towards increasing the post-harvest time of lemon fruit. Different analytical techniques, such as Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), energy-dispersive X-ray (EDX) spectroscopy, and mapping techniques were used to characterize the prepared thin film. This investigation was carried out to evaluate the effect of different concentrations of myrrh as an edible coating in prolonging shelf life and preserving the quality of lemon fruits (Citrus aurantifolia). Lemons were immersed directly in PVA solution containing 1%, 2%, and 3% concentrations of myrrh and then stored at ambient (25 ± 1 °C) and low (4 ± 1 °C) temperatures. The disease severity, acidity, total soluble solids (TSS), and ascorbic acid contents were tested after the coating with the PVA/myrrh thin film at different temperatures (4 °C and 25 °C) for different storage times (7 and 14 days). The application of different concentrations of the synthesized PVA/myrrh thin film (1%, 2%, and 3%) significantly reduced green mold disease symptoms and disease severity in the lemon fruits. The acidity value (pH value) was the lowest for the 2% myrrh treatment after 7 °C days at 25 °C, followed by the 1% myrrh treatment under the same conditions. The highest TSS was observed after the treatment for 7 days at 25 °C, with a value of 8.1 g dL-1. A high ascorbic acid concentration (33.5 mg dL-1) was noted after coating the lemons with the 1% PVA/myrrh thin film for 7 days at 25 °C. The results show that the application of a PVA/myrrh thin film extends the shelf-life and maintains the quality of lemon fruits by decreasing the levels of evaporation from the fruits and loss of weight due to the delay of the complete ripening stage of the lemon fruits.
| S-EPMC8981498 | biostudies-literature
Project description:Banana (Musa AAA group) is one of the most consumed fruits in the world due to its flavor and nutritional value. As a typical climacteric fruit, banana responds to ethylene treatment, which induces rapid changes of color, flavor (aroma and taste), sweetness and nutritional composition. It has also been reported that ripening bananas at temperatures above 24 °C inhibits chlorophyll breakdown and color formation but increases the rate of senescence. To gain fundamental knowledge about the effects of high temperature and ethylene on banana ripening, a quantitative proteomic study employing multiplex peptide stable isotope dimethyl labeling was conducted. In this study, green (immature) untreated banana fruit were subjected to treatment with 10 μL L(-1) of ethylene for 24 h. After ethylene treatment, treated and untreated fruit were stored at 20 or 30 °C for 24 h. Fruit peel tissues were then sampled after 0 and 1 day of storage, and peel color and chlorophyll fluorescence were evaluated. Quantitative proteomic analysis was conducted on the fruit peels after 1 day of storage. In total, 413 common proteins were identified and quantified from two biological replicates. Among these proteins, 91 changed significantly in response to ethylene and high-temperature treatments. Cluster analysis on these 91 proteins identified 7 groups of changed proteins. Ethylene treatment and storage at 20 °C induced 40 proteins that are correlated with pathogen resistance, cell wall metabolism, ethylene biosynthesis, allergens and ribosomal proteins, and it repressed 36 proteins that are associated with fatty acid and lipid metabolism, redox-oxidative responses, and protein biosynthesis and modification. Ethylene treatment and storage at 30 °C induced 32 proteins, which were mainly similar to those in group 1 but also included 8 proteins in group 3 (identified as chitinase, cinnamyl alcohol dehydrogenase 1, cysteine synthase, villin-2, leucine-transfer RNA ligase, CP47 protein and calmodulin) and repressed 43 proteins in 4 groups (groups 4-7), of which 6 were associated with photosynthesis II oxygen-evolving protein, the photosynthesis I reaction center, sugar metabolism, the redox-oxidative system and fatty acid metabolism. Differences in the response to ethylene and holding temperature at 30 °C were also revealed and have been discussed. The identities and quantities of the proteins found were linked with quality changes. This study demonstrates that ethylene and high temperature influence banana fruit ripening and senescence at the proteomic level and reveals the mechanisms by which high temperature accelerates banana fruit ripening.
| S-EPMC4846988 | biostudies-other