Effects of Arabinogalactan Treatment on Storage Characteristic of Postharvest Qingcui Plum

ZENG Changping; WANG Yubo; LI Jiayan; ZENG Kaifang; MING Jian; DENG Lili

doi:10.13386/j.issn1002-0306.2022120084

Volume 44 Issue 17

Aug. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(17): 383-391. > DOI: 10.13386/j.issn1002-0306.2022120084

ZENG Changping, WANG Yubo, LI Jiayan, et al. Effects of Arabinogalactan Treatment on Storage Characteristic of Postharvest Qingcui Plum[J]. Science and Technology of Food Industry, 2023, 44(17): 383−391. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120084.

Citation:

PDF (2143 KB)

Effects of Arabinogalactan Treatment on Storage Characteristic of Postharvest Qingcui Plum

ZENG Changping^1,,
WANG Yubo¹,
LI Jiayan¹,
ZENG Kaifang^{1, 2},
MING Jian^{1, 2},
DENG Lili^{1, 2, ,}

1.
College of Food Science, Southwest University, Chongqing 400700, China
2.
Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China

More Information

Received Date: December 11, 2022
Available Online: July 04, 2023

Graphical Abstract

Abstract

Abstract

The experiment was conducted to investigate the effects of arabinogalactan (AG) immersion treatment on the postharvest storage characteristics of Qingcui plum and the feasibility of using it as a preservative treatment. In this experiment, the fruit color difference, firmness, weight loss, decay rate, relative conductivity, respiration rate, ethylene production rate, titratable acid, soluble solids, ascorbic acid, total phenols, flavonoids, free amino acids and their metabolism-related gene expression were measured in Qingcui plum fruits stored at room temperature for 15 d. The results showed that 5 g/L AG immersion treatment could delay the coloration process of plum fruit and the decline of fruit firmness and its effect was significantly better than that of 10 g/L AG immersion treatment, 5 g/L AG immersion treatment could reduce the postharvest respiration rate and ethylene production rate, while the ascorbic acid content of 5 g/L AG-treated fruit was higher than that of control fruits, and the weight loss rate and decay rate of 5 g/L AG-treated fruit were significantly lower than that of control (P<0.05). Besides, 5 g/L AG treatment could elevate the free amino acid content of Qingcui plum fruit by regulating the expression of diverse amino acid metabolism related genes. On the whole, 5 g/L AG treatment has a promising application in the postharvest preservation of Qingcui plum.
- Qingcui plum,
- arabinogalactan,
- postharvest,
- senescence,
- quality,
- storage characteristics

FullText(HTML)

References (33)

References

[1]	龚娣. 青脆李采后糖代谢规律及1-MCP结合人工气调包装对青脆李保鲜效应的研究[D]. 重庆: 西南大学, 2021: 2−5 GONG D. Study on the regulation of sugar metabolism of green crisp plums after harvest and the study of 1-MCP combined with artificial modified atmosphere packaging on the fresh-keeping effect of green crisp plums[D]. Chongqing: Southwest University, 2021: 2−5.
[2]	陈鸥, 吴雪莹, 邓丽莉, 等. 1-甲基环丙烯处理对采后李果实硬度变化的影响机制[J]. 食品科学,2020,41(3):185−191. [CHEN O, WU X Y, DENG L L, et al. Effect of 1-methylcyclopropene treatment on firmness change of postharvest plum fruit and underlying mechanism[J]. Food Science,2020,41(3):185−191. CHEN O, WU X Y, DENG L L, et al. Effect of 1-methylcyclopropene treatment on firmness change of postharvest plum fruit and underlying mechanism[J]. Food Science, 2020, 41(3): 185-191.
[3]	A V U, B D K, A R V, et al. Quality changes during ripening of plums (Prunus domestica L.)[J]. Food Chemistry,2008,111(4):830−836. doi: 10.1016/j.foodchem.2008.04.057
[4]	USENIK V, STAMPAR F, KASTELEC D. Indicators of plum maturity: When do plums become tasty?[J]. Scientia Horticulturae,2014,167(167):127−134.
[5]	陈力维, 令阳, 邓丽莉, 等. L-半胱氨酸处理对采后青脆李果实苯丙烷代谢的影响[J]. 农业工程学报,2020,36(13):257−263. [CHEN L W, LING Y, DENG L L, et al. Effects of L-cysteine treatment on phenylpropanoid metabolism of postharvest “Qingcui” plum fruit[J]. Transactions of the Chinese Society of Agricultural Engineering,2020,36(13):257−263. CHEN L W, LING Y, DENG L L, et al. Effects of L-cysteine treatment on phenylpropanoid metabolism of postharvest “Qingcui” plum fruit [J]. Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(13): 257-263.
[6]	KHAN A S, SINGH Z. 1-MCP application suppresses ethylene biosynthesis and retards fruit softening during cold storage of ‘Tegan Blue’ Japanese plum[J]. Plant Science,2009,176(4):539−544. doi: 10.1016/j.plantsci.2009.01.012
[7]	KHAN A S, SINGH Z, ABBASI N A, et al. Pre- or post- harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum[J]. Journal of the Science of Food and Agriculture,2008,88(10):1686−1695. doi: 10.1002/jsfa.3265
[8]	OZTURK, BURHAN, KUCUKER, EMINE, YILDIZ, KENAN, et al. Changes of bioactive compounds and ethylene production of Japanese plums treated with pre-harvest aminoethoxyvinylglycine[J]. International Journal of Food Properties,2015,18(9/12):2165−2186.
[9]	SINGH S P, SINGH Z, SWINNY E E. Postharvest nitric oxide fumigation delays fruit ripening and alleviates chilling injury during cold storage of Japanese plums (Prunus salicina Lindell)[J]. Postharvest Biology and Technology,2009,53(3):101−108. doi: 10.1016/j.postharvbio.2009.04.007
[10]	HOSSEIN D G, MEHDI Z, EBRAHIM N M, et al. Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. 'Santa Rosa'[J]. Journal of Food Science and Technology,2015,52(4):2053−2062. doi: 10.1007/s13197-013-1232-3
[11]	CHEN Z, ZHU C. Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)[J]. Postharvest Biology and Technology,2011,61(2):117−123.
[12]	黄欢, 王绍帆, 韩育梅. 细胞壁对果实质地影响机制的研究进展[J]. 食品工业科技,2019,40(8):350−355. [HUANG H, WANG S F, HAN Y M. Research progress on the mechanism of cell wall influence on fruit texture[J]. Food Industry Science and Technology,2019,40(8):350−355. HUANG H, WANG S F, HAN Y M. Research progress on the mechanism of cell wall influence on fruit texture [J]. Food Industry Science and Technology, 2019, 40(8): 350-355.
[13]	LESZCZUK A, CYBULSKA J, SKRZYPEK T, et al. Properties of arabinogalactan proteins (AGPs) in apple (Malus×domestica) fruit at different stages of ripening[J]. Biology,2020,9(8):225. doi: 10.3390/biology9080225
[14]	SHI Y, LI B, SU G, et al. Transcriptional regulation of fleshy fruit texture[J]. Journal of Integrative Plant Biology,2022,64(9):1649−1672. doi: 10.1111/jipb.13316
[15]	LESZCZUK A, KALAITZIS P, BLAZAKIS K N, et al. The role of arabinogalactan proteins (AGPs) in fruit ripening-a review[J]. Horticulture Research,2020,7(1):176. doi: 10.1038/s41438-020-00397-8
[16]	MARERI M C G. Arabinogalactan proteins: Actors or spectators during abiotic and biotic stress in plants?[J]. Plant Biosystems,2019,153(1):173−185. doi: 10.1080/11263504.2018.1473525
[17]	秦丽霞, 李学宝, 许文亮. 植物阿拉伯半乳聚糖蛋白AG糖链的合成[J]. 植物生理学报,2018,54(8):1263−1271. [QIN L X, LI X B, XU W L. Biosynthesis of arabinogalactan (AG) polysaccharides of arabinogalactan-proteins in plants[J]. Plant Physiology Communications,2018,54(8):1263−1271. QIN L X, LI X B, XU W L. Biosynthesis of arabinogalactan (AG) polysaccharides of arabinogalactan-proteins in plants[J]. Plant Physiology Communications, 2018, 54(8): 1263-1271.
[18]	曾伟, 江艾西, 涂金华, 等. 阿拉伯半乳糖蛋白在植物根发育过程中的研究进展[J]. 生物学杂志,2018,35(5):91−94. [ZENG W, JIANG A X, TU J H, et al. Functional studies of arabinogalactan proteins on root morphological formation in higher plant[J]. Journal of Biology,2018,35(5):91−94. ZENG W, JIANG A X, TU J H, et al. Functional studies of arabinogalactan proteins on root morphological formation in higher plant [J]. Journal of Biology, 2018, 35(5): 91-94.
[19]	国家卫计委. 国家卫计委批准番茄籽油等9种新食品原料[J]. 饮料工业,2014,17(12):2. [National Health and Family Planning Commission. National Health and Family Planning Commission approves nine new food ingredients, including tomato seed oil[J]. The Beverage Industry,2014,17(12):2. National Health and Family Planning Commission. National Health and Family Planning Commission approves nine new food ingredients, including tomato seed oil[J]. The Beverage Industry, 2014, 17(12): 2.
[20]	HUI L, TAO G, ZHONGHAO Z, et al. A novel Stauntonia leucantha fruits arabinogalactan: And structural characterization[J]. Carbohydrate Polymers,2023,303:1−12.
[21]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007: 28−30 CAO J K, JIANG M W, ZHAO Y M. Postharvest physiological and biochemical experimental guidance for fruits and vegetables[M]. Beijig: China Light Industry Press, 2007: 28−30.
[22]	ZAIDI N A, TAHIR M W, VINAYAKA P P, et al. Detection of ethylene using gas chromatographic system[J]. Procedia Engineering,2016,168:380−383. doi: 10.1016/j.proeng.2016.11.140
[23]	曹琦. 枯水脐橙果实品质劣变及其规律研究[D]. 重庆: 西南大学, 2017: 21−22 CAO Q. Research on fruit quality deterioration of navel orange with water and its pattern[D]. Chongqing: Southwest University, 2017: 21−22.
[24]	周婷, 汤慧, 陈可馨, 等. 1-MCP结合PVC对小包装青脆李果实常温贮藏品质的影响[J]. 食品工业科技,2021(5):275−281. [ZHOU T, TANG H, CHEN K X, et al. Effects of 1-MCP combined with PVC on storage quality of small package of ‘Qingcui’ plum fruit at room temperature[J]. Food Industry Science and Technology,2021(5):275−281. ZHOU T, TANG H, CHEN K X, et al. Effects of 1-MCP combined with PVC on storage quality of small package of 'Qingcui' plum fruit at room temperature [J]. Food Industry Science and Technology, 2021(5): 275-281.
[25]	徐燕红. 1-MCP处理对嵊州'桃形李'果实品质, 活性氧以及花色苷合成代谢的影响[D]. 浙江: 浙江工商大学, 2020: 32−33 XU Y H. Effects of 1MCP treatment on quality antioxidative systems and anthocyanin biosynthesis in plum (Prunus salicina cv. Taoxingli) fruit[D]. Hangzhou: Zhejiang University of Technology and Industry, 2020: 32−33.
[26]	令阳. L-半胱氨酸处理对青脆李采后病害控制及贮藏品质的影响[D]. 重庆: 西南大学, 2019: 21−23 LING Y. Effect of L-cysteine treatment on postharvest disease control and storage quality of “Qingcui” plum[D]. Chongqing: Southwest University, 2019: 21−23.
[27]	STEPANSKY A, LEUSTEK T. Histidine biosynthesis in plants[J]. Amino Acids,2006,30(2):127−142. doi: 10.1007/s00726-005-0247-0
[28]	SOHAIL M, WILLS R B H, BOWYER M C, et al. Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli[J]. Food Chemistry,2021,338:128051−128055.
[29]	AGHDAM M S, LUO Z, JANNATIZADEH A, et al. Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity[J]. Food Chemistry,2019,275:549−556. doi: 10.1016/j.foodchem.2018.09.157
[30]	杨洪强, 高华君. 植物精氨酸及其代谢产物的生理功能[J]. 植物生理与分子生物学学报,2007,33(1):1−8. [YANG H Q, GAO H J. Physiological function of arginine and its metabolites in plants[J]. Journal of Plant Physiology and Molecular Biology,2007,33(1):1−8. YANG H Q, GAO H J. Physiological function of arginine and its metabolites in plants [J]. Journal of Plant Physiology and Molecular Biology, 2007, 33(1): 1-8.
[31]	HUANG Q, SONG H, PAN Y, et al. Exogenous arginine enhances the chilling tolerance in postharvest papaya fruit by regulating arginine and proline metabolism[J]. Journal of Food Processing and Preservation,2021,45(10):1−12.
[32]	凡先芳, 张婕, 姚世响, 等. 1-MCP和戊唑醇处理对青脆李果实贮藏期病害和品质的影响[J]. 食品科学,2016,37(24):292−298. [FAN X F, ZHANG J, YAO S X, et al. Effects of 1-MCP and tebuconazole treatments on disease and quality of “Qingcui” plum fruits during storage[J]. Food Science,2016,37(24):292−298. doi: 10.7506/spkx1002-6630-201624046 FAN X F, ZHANG J, YAO S X, et al. Effects of 1-MCP and tebuconazole treatments on disease and quality of "Qingcui" plum fruits during storage[J]. Food Science, 2016, 37(24): 292-298. doi: 10.7506/spkx1002-6630-201624046
[33]	KUMAR P, SETHI S, SHARMA R R, et al. Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature[J]. Scientia Horticulturae,2017,226:104−109. doi: 10.1016/j.scienta.2017.08.037

[1]	ZHOU Wan-qing, NESTERENKO Pavel N, LIN Yang, JIN Xiao-ling, HUANG Jin-fei, YE Ming-li, CHEN Mei-lan. Determination by Ion Chromatography and Distribution Characteristics of Main Cations in Three Drinking Waters[J]. Science and Technology of Food Industry, 2019, 40(24): 219-224. DOI: 10.13386/j.issn1002-0306.2019.24.036
[2]	ZHANG Shao-hua, YING Lu, ZHANG Shu-fen, SHI Lin-lin, KE Jian-jun, SU Yu-ting, XING Jia-li. Simultaneous Determination of Thiocyanate and Perchlorate in Vegetables by Ultrasonic Assisted Extraction of Hot Water-Ion Chromatography[J]. Science and Technology of Food Industry, 2019, 40(7): 224-227. DOI: 10.13386/j.issn1002-0306.2019.07.038
[3]	SHEN Song-li, LIN Zhi-wei, CHEN Mei-lan. Determination of organic acid and anion in noni powder by ion chromatography[J]. Science and Technology of Food Industry, 2017, (03): 305-308. DOI: 10.13386/j.issn1002-0306.2017.03.050
[4]	YU Lu, ZHOU Guang-ming, SHEN Jie, YU Yan-li. Determination of glucose,sucrose and fructose in 10 kinds of tropical fruits by ion chromatography[J]. Science and Technology of Food Industry, 2016, (22): 94-98. DOI: 10.13386/j.issn1002-0306.2016.22.010
[5]	HAN Ting-ting, CUI He, DUAN Xiao-juan, SONG Tian, JI Hong-wei, LI Hui-xin, CAI Feng, ZHU Qian-lin. Determination of four anions in alcohol and methanol by ion chromatography[J]. Science and Technology of Food Industry, 2016, (11): 284-288. DOI: 10.13386/j.issn1002-0306.2016.11.050
[6]	ZHANG Xian-an, ZENG Shi-qiao, LI Guan-xin, XU Hong-yong, YIN Zhao-ping, XU Yu-cheng. Simultaneous determination of ten mental cations in water by single column ion chromatography[J]. Science and Technology of Food Industry, 2014, (01): 286-288. DOI: 10.13386/j.issn1002-0306.2014.01.027
[7]	Determination of sucrose, glucose and lactose in toffee by ion chromatography[J]. Science and Technology of Food Industry, 2012, (19): 309-311. DOI: 10.13386/j.issn1002-0306.2012.19.016
[8]	Determination of polyphosphates in aquatic products by alkali liquor extraction-ion chromatography[J]. Science and Technology of Food Industry, 2012, (19): 301-303. DOI: 10.13386/j.issn1002-0306.2012.19.014
[9]	Determination of sulfur dioxide in wine by solid phase extraction-ion chromatography[J]. Science and Technology of Food Industry, 2012, (17): 330-332. DOI: 10.13386/j.issn1002-0306.2012.17.016
[10]	Uncertainty analysis of determination of fluoride and bromide in tea by ion chromatography[J]. Science and Technology of Food Industry, 2012, (17): 322-324. DOI: 10.13386/j.issn1002-0306.2012.17.015

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	代桂丽，张超锋. 反相高效液相色谱-脉冲安培检测法对硫酸新霉素的药物分析研究. 化学与粘合. 2024(02): 200-205 .
2.	苗晶，宋戈，朱琳，王树奇，李茜，杨文敏. 离子交换色谱法测定调制乳粉和固体饮料中异麦芽糖、异麦芽三糖和潘糖. 中国乳品工业. 2023(05): 50-54 .
3.	颉东妹，王宁丽，刘笑笑，吴福祥，裴栋，郭玫，邸多隆. 微波消解-离子色谱法测定枸杞多糖的含量及组成. 食品安全质量检测学报. 2022(04): 1065-1072 .
4.	陈修红，冀鹏，何国亮，夏然，李祖明，刘佳. 离子色谱-脉冲安培法同时测定牛肉水解产物中6种糖组分的含量. 食品工业科技. 2022(11): 267-275 . 本站查看
5.	胡佳偲，孙晨，张昊，霍宗利. 高效液相色谱法同时测定全血中的原卟啉和锌原卟啉. 江苏预防医学. 2022(03): 272-276 .
6.	梁静. 离子色谱在食品检测中的应用. 食品安全导刊. 2021(29): 152-153 .