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1.
Postharvest yellowing of broccoli (Brassica oleracea L. Italica Group) is an important indicator of quality deterioration and occurs with chlorophyll (Chl) degradation. Postharvest ethanol vapor treatment could delay the yellowing of broccoli florets, through the suppression of Chl degradation. As the first step in identifying the mechanism of this delay, the effects of postharvest ethanol vapor treatment on activities and gene expression of the Chl catabolic enzymes in broccoli were determined. Broccoli branchlets were placed in a perforated polyethylene bag with or without (control) an ethanol pad and stored at 20 °C in darkness. The Chl contents of the control broccoli florets decreased remarkably after three days in storage, whereas the contents of the ethanol-treated broccoli showed no significant changes except at day one. Changes in chlorophyllase activity in the ethanol-treated broccoli were similar to those of the control until three days in storage, but then the activity tended to decease. Mg-dechelatase and Chl-degrading peroxidase activities, which increased greatly with senescence in the controls, remained unchanged in the ethanol-treated broccoli. BoCLH1 expression showed changes almost similar to those of chlorophyllase activity. BoPAO expression in the control broccoli increased greatly at day one in storage and was maintained at a high level until three days. In contrast, this expression in ethanol-treated broccoli was suppressed until two days. BoRCCR expression in the control broccoli increased until two days in storage, while the expression in the ethanol-treated broccoli showed no change during storage. These results show that postharvest ethanol vapor treatment suppressed the activities and gene expression of Chl catabolic enzymes, resulting in delayed yellowing of broccoli florets.  相似文献   

2.
Effects of heat treatment on chlorophyll (Chl) degrading enzyme activities in stored broccoli (Brassica oleracea L.) were determined. Chl contents of broccoli treated at 50 °C for 1 h or without heat treatment (control) decreased after 4 days of storage at 15 °C, whereas the contents of broccoli treated at 50 °C for 2 h showed almost no change after 4 days of storage at 15 °C. Chlorophyllase activity of broccoli heat-treated for 1 or 2 h decreased during storage before the occurrence of yellowing, while the activity of the control showed a slight decrease on day 4. Chl oxidase activity of broccoli heat-treated for 2 h remained unchanged. Chl degrading peroxidase activity in the control markedly increased after 6 days of storage at 15 °C, but an increase in the activities in broccoli treated at 50 °C, especially for 2 h, was suppressed. Six anionic and two cationic isoperoxidases were detected in broccoli on day 0. One of the isoperoxidases, C2 (Rf 0.3) cationic isoperoxidase, was involved in Chl degradation and the increase in C2 level was greatly reduced by treatment at 50 °C for 2 h. These results indicate that heat treatment could reduce Chl degradation due to the suppression of Chl degrading enzyme activities.  相似文献   

3.
Central broccoli heads (cv. de Cicco) were harvested and treated with UV-C light (4, 7, 10, or 14 kJ m−2). All treatments delayed yellowing and chlorophyll degradation at 20 °C but the irradiation dose of 10 kJ m−2 allowed retaining the highest chlorophyll content yet had lower amounts of pheophytins than every treatment other than 7 kJ m−2. This dose was selected to analyze the effect of UV-C on postharvest broccoli senescence at 20 °C. The UV-C treatment delayed yellowing, chlorophyll a and b degradation, and also the increase in pheophytins during storage. The activity of chlorophyll peroxidase and chlorophyllase was lower in UV-C treated broccoli. Instead, Mg-dechelatase activity increased immediately after the treatment, but after 4 and 6 d this activity was lower in UV-C treated florets than in controls. Treated broccoli also displayed lower respiration rate, total phenols and flavonoids, along with higher antioxidant capacity. The results suggest that UV-C treatments could be a useful non-chemical method to delay chlorophyll degradation, reduce tissue damage and disruption, and maintain antioxidant capacity in broccoli.  相似文献   

4.
The effects of edible coatings and mild heat shocks on quality aspects of refrigerated broccoli were studied. Minimally processed broccoli was coated with either chitosan or carboxymethyl-cellulose with or without a previous application of a mild heat shock of 1.5 min at 50 °C. Product was packaged in multilayered polyolefin bags and stored at 5 °C for 18 d. Quality parameters such as weight loss, texture, colour, ascorbic acid content, total chlorophyll content, oxygen concentration inside the bags, browning potential, mesophilic aerobic counts, and sensory quality, were evaluated during storage. Edible coatings exhibited a beneficial impact on broccoli quality. The weight loss in uncoated broccoli was found to be between 2 and 5 times higher compared to coated samples. During storage, coated florets from both thermally and non-thermally treated samples, presented higher retention of the (?a*/b*) ratio indicating better green colour retention and a reduced rate of floret yellowing. Chitosan coating always presented the lower ascorbic acid degradation rates (twofold lower compared with control samples). Broccoli texture for uncoated samples increased significantly during storage. However, for carboxymethyl-cellulose coated broccoli a slight increase in texture was observed while for chitosan coated broccoli no significant changes in texture were observed throughout the storage period. After the edible coating application the microbial broccoli load dropped by around 1.5 and 0.9 logarithmic units in chitosan and carboxymethyl-cellulose films, respectively. During storage, the application of chitosan coating significantly reduced total microbial counts in the thermally and non-thermally treated uncoated samples. Among the assayed edible coatings, chitosan effectively maintained quality attributes and extended shelf life of minimally processed broccoli. The single application of a mild heat shock had a measurable influence in reducing weight loss, enzymatic browning in broccoli stems, and in delaying yellowing of broccoli florets. Moreover, chitosan coating combined with a mild heat shock showed the best performance for long-term refrigerated storage of minimally processed broccoli.  相似文献   

5.
Peel yellowing is a major postharvest problem of lime fruit. Research was conducted to control peel yellowing by UV-B irradiation. Mature green lime fruit were irradiated with UV-B doses at 0 (control), 8.8, and 13.2 kJ m?2 and then stored at 25 °C in darkness. UV-B treatment at 8.8 kJ m?2 efficiently delayed the decrease of chlorophyll content. A high level of chlorophyllide a accumulated in mature green fruit and then gradually decreased with the progress of peel yellowing. The chlorophyllide a level was higher in 8.8 kJ m?2 UV-B-treated fruit than it was in the controls. The pheophorbide a level declined in lime fruit treated with 8.8 kJ m?2 UV-B, especially during the development of yellowing. In addition, the pheophytin a level increased by 8.8 kJ m?2 UV-B treatment at the late period of storage. We concluded that UV-B treatment effectively suppressed chlorophyll degradation in mature green lime during storage, which suggests that UV-B irradiation is a usable method for prolonging the postharvest life of lime fruit.  相似文献   

6.
UV-C (λ = 254 nm) irradiation was effective in reducing Botrytis cinerea floret specking (i.e., lesion development) and maintaining a better postharvest quality of cut gerbera flowers. A range of UV-C doses (0.5-10.0 kJ m−2) was tested on ‘Ice cream’ and ‘Ecco’ gerbera flowers to activate germicidal and inducible defence mechanisms. Irradiation of B. cinerea cultures with 0.5, 1.0, 2.5 and 5.0 kJ m−2 UV-C resulted in up to a 10-fold reduction of conidial germination percentages and significant (P < 0.05) delay of mycelium growth, compared to the non-irradiated control cultures. Moreover, lesion diameters on gerbera florets inoculated with UV-C irradiated B. cinerea cultures were reduced by up to 70%, suggesting that UV-C had a negative effect on the pathogenic strength of the fungi. Lesion diameters on florets of UV-C irradiated gerberas were reduced by up to 55% giving evidence that defence responses in the host tissue were induced. Concentration of total phenolics seemed to be unaffected by 0.5 kJ m−2 UV-C treatment in both cultivars, but polyphenol oxidase (PPO) activity increased and remained higher compared to the non-irradiated control flowers throughout the 48 h storage period at 20 °C. The increase of PPO suggests that this enzyme might play an important role in host defence mechanisms that suppressed B. cinerea floret specking. Gerbera flowers irradiated with 1.0 or 10.0 kJ m−2 UV-C showed improvement in vase-life by 1.8 and 2.4 d, decrease in stem break percentages by 43 and 29% and delay in stem break incidence by 3.3 and 1.3 d, respectively.  相似文献   

7.
This study investigated the effects of ultraviolet-C (UV-C) light applied to both sides of mushrooms on microbial loads and product quality during storage for 21 d at 4 °C. Microflora populations, color, antioxidant activity, total phenolics, and ascorbic acid were measured at 1, 7, 14 and 21 d of storage. Additionally, the inactivation of Escherichia coli O157:H7 by UV-C was determined. Results showed that UV-C doses of 0.45-3.15 kJ m−2 resulted in 0.67-1.13 log CFU g−1 reduction of E. coli O157:H7 inoculated on mushroom cap surfaces. UV-C radiation also reduced total aerobic plate counts by 0.63-0.89 log CFU g−1 on the surface of mushrooms. Although mushrooms treated with UV-C had more severe browning with increasing dosage after initial treatment, the control mushrooms also browned as indicted by lower L* and higher a* values after 21 d of storage at 4 °C. In addition, the UV-C treatments apparently inhibited lesion development on the mushroom surface. During the first 7 d, irradiated mushrooms had lower antioxidant activity, total phenolics, and ascorbic acid content compared to non-radiated samples. However, irradiated mushrooms reached similar amounts of these nutrients as the control after 14 d of storage at 4 °C. In summary, UV-C radiation could potentially be used for sanitizing fresh button mushrooms and extending shelf-life.  相似文献   

8.
Lipoxygenases (LOX) belong to a large family of plant enzymes that catalyze the hydroperoxidation of polyunsaturated fatty acids. Most of them are expressed during senescence and contribute to membrane deterioration and biosynthesis of jasmonic acid, a known senescence enhancer. In this work, we cloned a fragment of a gene encoding a LOX from broccoli (BoLOX1). The analysis of the sequence revealed that BoLOX1 is closely related to other LOX from higher plants. Furthermore, we analyzed the expression of BoLOX1 and detected a larger increase during postharvest senescence. A slight increase of total lipoxygenase activity was also found during senescence. In other sets of experiments, broccoli heads were treated with plant hormones, such as cytokinin and ethylene, as a way to assess the effect of such compounds on the expression of BoLOX1. Cytokinin treatment delayed the increase of BoLOX1 expression and lipoxygenase activity whereas ethylene accelerated both processes. Also, several postharvest treatments were applied in order to delay senescence in broccoli florets and to evaluate their effects on BoLOX1 expression. Samples treated with modified atmosphere, hot air, UV-C or white light showed a delay in chlorophyll degradation and degreening. In most cases, the treatments also delayed the increase of BoLOX1 expression, reaffirming the relationship between the expression of this gene and senescence. However, treatments like modified atmospheres and visible light markedly increased lipoxygenase activity, which suggests a lack of correlation between BoLOX1 expression and lipoxygenase activity.  相似文献   

9.
In this study, the changes in vitamin C, l-ascorbic acid (AA) and l-dehydroascorbic acid (DHA) levels in broccoli flower buds were examined during pre-storage and storage periods, simulating refrigerated transport with wholesale distribution and retail, respectively. Broccoli heads were pre-stored for 4 or 7 days at 0 °C or 4 °C in the dark and then stored for 3 days at 10 °C or 18 °C. During storage the broccoli heads were exposed for 12 h per day to three different levels of visible light (13, 19 or 25 μmol m−2 s−1) or a combination of visible light (19 μmol m−2 s−1) and UV-B irradiation (20 kJ m−2 d−1), or they were stored in the dark. The vitamin C content in broccoli flower buds during storage was significantly affected by pre-storage period and temperature. Higher vitamin C levels in flower buds after storage were observed for broccoli heads pre-stored for 4 days or at 0 °C as compared to those pre-stored for 7 days or at 4 °C. Storage temperature also affected vitamin C in broccoli flower buds, with higher levels observed for broccoli stored at 10 °C than at 18 °C. Hence, vitamin C in broccoli flower buds was demonstrated to decrease together with increasing pre-storage period, pre-storage temperature and storage temperature. AA in broccoli flower buds was influenced mainly by storage temperature and to a minor extent by pre-storage temperature. The DHA level and DHA/AA ratio were stable in flower buds of broccoli pre-stored for 7 days, whereas increasing tendencies for both DHA level and ratio were observed after pre-storage for 4 days. These results indicate a shift in the ascorbate metabolism in broccoli flower buds during storage at low temperatures, with its higher rate observed for broccoli pre-stored for shorter time. There were no effects of the light and UV-B irradiation treatments on vitamin C, AA and DHA levels in broccoli flower buds.  相似文献   

10.
The absorption coefficient μa measured at 670 nm in fruit pulp at harvest by time-resolved reflectance spectroscopy (TRS) has been shown to be a good maturity index for early nectarine cultivars. By including individual fruit maturity as a biological shift factor (BSF) into a kinetic model for softening it is possible to select fruit with different shelf-life potential. The BSF approach combined with TRS measurement and kinetic modeling of firmness was applied to a late maturing nectarine cultivar (‘Morsiani 90’), ripened at 20 °C after harvest or after storage at 0 °C and 4 °C, the latter conditions inducing chilling injury. At harvest the absorption coefficient μa had low values and low variability, indicating advanced maturity, while firmness was similar to that of early cultivars. The softening model took into account these differences, showing parameters similar to those of the early cultivars with the exception of the softening rate which was 2-6 times lower, indicating a slower softening in ‘Morsiani 90’ fruit. Decay of μa at 20 °C was also slower. Softening continued during storage at 4 °C, but not at 0 °C. After storage at 0 °C softening was resumed similarly to non-stored fruit, but with much variability. Fruit stored at 4 °C, which showed chilling injury, had a softening rate at 20 °C significantly higher than that of 0 °C fruit. It is suggested that the same changes in cell wall metabolism which induce the appearance of chilling injury also affect firmness and increase softening rate.  相似文献   

11.
1-Methylcyclopropene (1-MCP) treatment maintains apple fruit quality during storage, but its efficacy is dependent on a number of conditions. ‘Tsugaru’ apples are a major early season cultivar in Japan, but because ‘Tsugaru’ fruit produce abundant ethylene, they have a short shelf-life, and efficacy of 1-MCP is not as high with ‘Tsugaru’ as with other cultivars. To improve 1-MCP efficacy, ‘Tsugaru’ fruit were pre-cooled at −1 °C or −3 °C for 24 h before 1-MCP treatment. Ethylene production decreased with the cold treatment, resulting in better storage after 1-MCP treatment. Although ethylene production was low at the end of 24 h of the cold pre-treatment, expression of ACS1, the ethylene receptor genes ERS1, ETR1(a), ETR1b, ETR2 and ETR5, and the cell wall degradation-related gene PG1 all increased with a 24 h cold treatment. It is assumed that these elevated gene expression levels were not caused by ethylene, but more directly by cold stimulus. Thus, a short period of cold stimulus suppresses ethylene production, but induces expression of some genes. 1-MCP treatment was more effective with some initial fruit chilling.  相似文献   

12.
Nitric oxide (NO) is an important signal molecule involved in numerous plant responses to biotic and abiotic stress. C-repeat/dehydration-responsive element (CRT/DRE)-binding factors (CBFs) play a prominent role in cold response regulation. To investigate the relationship between NO and the CBF pathway during cold stress, tomato (Solanum lycopersicum cv. Lichun) fruit were treated with the NO donor (sodium nitroprusside, SNP) and nitric oxide synthase (NOS) inhibitor (N (omega)-nitro-l-arginine, l-NNA) before storage at 2 °C. Treatment with 0.02 mM SNP decreased the chilling injury (CI) index, whereas l-NNA treatment increased the appearance of chilling symptoms. NO content in fruit following SNP treatment was higher, while malondialdehyde (MDA) content and ion leakage were lower than that in water- and l-NNA-treated fruit. The relative expression of LeCBF1, measured by q-RTPCR, in SNP-treated fruit was higher than that in l-NNA-treated and control fruit after cold storage for 0.5 and 4 h. These results suggest that SNP treatment protects tomatoes from cold injury by inducing NO accumulation and expression of LeCBF1. NOS activity may play a role in NO accumulation associated with cold tolerance.  相似文献   

13.
通过在20℃避光条件下使用含有不同浓度的乙醇蒸汽（0g,3g,6g,12g）酒精缓释剂处理青花菜试验发现,对照组青花菜小花在贮藏第3天即开始显著变黄,而且乙烯生成量在第2天和第3天达到峰值,随后逐渐减弱。而经过处理的样品则在5天内未发生明显黄化,总叶绿素含量较对照组无明显差异,而且乙烯产量在5天内均显著小于对照组。对样品中ACC合成酶（ACS）及ACC氧化酶（ACO）活性分析结果显示,该方法可以通过长时间持续缓慢释放乙醇气体来有效抑制ACS和ACO活性,从而减少常温条件下青花菜小花内源乙烯合成,延缓黄化速度。  相似文献   

14.
Membrane lipid degradation catalyzed by phospholipase D (PLD) results in postharvest browning and senescence of litchi fruit. The effects of n-butanol, a specific PLD inhibitor, on enzymatic browning and oxidative stress during storage of litchi fruit at room temperature were evaluated. n-Butanol-treated fruit had a lower browning index and disease index than untreated fruit. n-Butanol treatment also decreased PLD activity. As a result, the decompartmentalization of litchi polyphenoloxidase and substrates was reduced. The conversion of substrates (−)-epicatechin and procyanidin A2 into quinones was slowed down and enzymatic browning of litchi pericarp tissues was lower after 6 d storage. Additionally, n-butanol-treated fruit possessed significantly lower malondialdehyde contents than untreated fruit after 4 d storage. Analysis of antioxidative enzyme activities showed that n-butanol treatment inhibited oxidative stress mainly by maintaining high catalase activity in litchi pericarp tissues. Consequently, senescence of litchi fruit during storage was moderated.  相似文献   

15.
Mangosteen (Garcinia mangostana L.) fruit were harvested when the peel (pericarp) was light greenish yellow with scattered pinkish spots. Fruit were exposed to 1 μL L−1 1-methylcyclopropene (1-MCP) for 6 h at 25 °C and were then stored at 25 °C (control) or 15 °C. The 1-MCP treatment only temporarily delayed softening of the fruit flesh, during storage. Storage life, defined as the time until the pericarp was dark purple, was much longer in fruit stored at 15 °C than in fruit stored at 25 °C. It was also longer in 1-MCP treated fruit (storage life at 15 °C: control 18 d, 1-MCP-treated fruit 27 d). The 1-MCP treatment also increased the length of shelf life, defined as the time until the pericarp turned blackish purple or showed calyx wilting, at 25 °C. 1-MCP treatment reduced ethylene production. It also reduced pericarp levels of 1-aminocyclopropane-1-carboxylic acid (ACC), and the pericarp activities of ACC synthase (ACS) and ACC oxidase (ACO). In the fruit flesh, in contrast, 1-MCP did not affect ACC levels and ACS activity, but the treatment reduced ACO activity. Taken together, both the storage life and the shelf life of the fruit were extended by the 1-MCP treatment. A decrease in ACO activity largely accounted for the effects of the 1-MCP on ethylene production in the pericarp.  相似文献   

16.
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17.
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18.
The influence of different initial phenolic contents in pak choi (Brassica campestris L. ssp. chinensis var. communis) leaves, obtained by pre-harvest treatment with and without UV-B, on storage behaviour was investigated. The storage conditions were controlled (1.5–2.5% O2 and 5–6% CO2) or normal air atmospheres at 2 °C and 99% relative humidity. A complementary pre-harvest experiment was conducted to investigate the effect of temperature and UV-B irradiation on the level of phenolic compounds. Both UV-B treatment and temperature showed significant effects regarding polyphenolic contents determined by HPLC-DAD; total polyphenolic content increased under low temperature even without UV-B. UV-B irradiation resulted in a distinct increase in hydroxycinnamic acid derivatives at low temperature (9 °C) and of flavonoids at ambient temperature (22 °C), which might be related to the enhanced level of flavonoid precursors, i.e. hydroxycinnamic acids, which are not utilized for flavonoids in the biosynthesis pathway at low temperature. This hypothesis is supported by the strong increase in the concentration of coumaric acid derivatives under UV-B treatment and low temperature. The epidermal UV-A absorption by PAM fluorometry (pulse amplitude modulation) increased after cultivation under UV-B irradiation and this effect was more pronounced at 22 °C than at 9 °C due to the increases of flavonoid contents and their good correlation with epidermal absorption. Polyphenols are responsible for the epidermal absorption of leaves in the UV range of irradiation. The non-destructive PAM fluorometry of epidermal screening and HPLC-DAD analysis for flavonoids of leaf extracts correlated well and both methods were also applied in the postharvest storage experiment. Plants with a higher initial polyphenolic content showed an increasing effect in epidermal UV-A absorption data and a significantly increasing concentration for flavonoids over the storage period, which is assumed to be due to ongoing biosynthesis induced by the pre-harvest UV-B treatment. The level of flavonoids increased more in controlled atmospheres than in normal air, but hydroxycinnamic acids were unaffected. Fresh weight and chlorophyll content of the plants as markers of postharvest senescence changed only marginally during storage, but UV-B treated plants lost significantly more weight than plants without this treatment.  相似文献   

19.
The effect of blue light exposure on Penicillium digitatum infection of tangerines during postharvest storage was investigated. In citrus, P. digitatum is one of the most important fungi causing diseases that result in postharvest loss. There is increasing interest in development of environmentally sustainable and consumer-friendly strategies of decay control. Strategies based on a plant's immunity can minimize pathogen infection of fruit. Light signalling affects plant-pathogen interactions and blue light may modulate phospholipase activation, a key step in plant immune responses. Exposure of fruit to 410-540 nm blue light at a fluency of 40 μmol m−2 s−1 reduced infection by P. digitatum and induced phospholipase A2 (PLA2) gene expression. Inhibition of PLA2 activity allowed infection, whereas inhibition of phospholipase D (PLD) expression by 580-670 nm red light at the same fluency was correlated with infection. These data strongly suggest that induction of lipid signalling by light reduces fungal colonization by P. digitatum in citrus fruit.  相似文献   

20.
Degreening caused by chlorophyll degradation is the most important feature that determines postharvest loss of quality in broccoli. Chlorophyll molecules are assembled to several thylakoid proteins, from which chlorophylls must be released in order to be catabolized. Stay-Green (SGR), a chloroplast-located protein, specifically interacts with light harvesting complex subunits helping toward their destabilization and to the release of chlorophylls. In this work, a fragment of a gene encoding a SGR from broccoli (BoSGR) was cloned. The expression of BoSGR was analyzed and detected an important increment during postharvest senescence, simultaneously with chlorophyll degradation. In order to analyze the effect of different growth regulators, different groups of broccoli heads were treated with cytokinins, ethylene and 1-MCP. Cytokinins and 1-MCP delayed the increment of BoSGR expression whereas ethylene accelerated the process. In addition, several postharvest treatments that delay degreening in broccoli florets were applied to evaluate their effects on BoSGR expression. Samples treated with modified atmosphere, hot air, UV-C or white lights showed a delay in chlorophyll degradation and degreening. In most cases, the treatments also delayed the increment of BoSGR expression during senescence, reaffirming the relationship between the expression of this gene and chlorophyll degradation.  相似文献   

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