Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate
The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L −1 ) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alle...
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| Veröffentlicht in: | Food and bioprocess technology 2014-08, Vol.7 (8), p.2259-2266 |
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| creator | Jin, Peng Duan, Yangfeng Wang, Lei Wang, Jing Zheng, Yonghua |
| description | The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L
−1
) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with the control, while their combination had the lowest level of chilling injury symptoms and highest quality. The activities of antioxidant enzymes such as superoxide dismutase, ascorbate peroxidase, and catalase were enhanced by the combination of HA and MeJA. In addition, the combined treatment significantly inhibited the activities of phenylalanine ammonia-lyase, peroxidase, and polyphenol oxidase, which resulted in lower lignin content. Highest level of polygalacturonase activity and water-soluble pectin content and lowest level of protopectin content were also observed in the combined treatment. These results suggested that the enhanced chilling tolerance by combination of HA and MeJA treatment in loquat fruit was related to the induction of antioxidant enzymes and the inhibition of lignin biosynthesis. The combination of HA and MeJA treatment could be a useful technique to alleviate chilling injury and maintain quality of loquat fruit during cold storage. |
| doi_str_mv | 10.1007/s11947-013-1232-3 |
| format | Article |
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−1
) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with the control, while their combination had the lowest level of chilling injury symptoms and highest quality. The activities of antioxidant enzymes such as superoxide dismutase, ascorbate peroxidase, and catalase were enhanced by the combination of HA and MeJA. In addition, the combined treatment significantly inhibited the activities of phenylalanine ammonia-lyase, peroxidase, and polyphenol oxidase, which resulted in lower lignin content. Highest level of polygalacturonase activity and water-soluble pectin content and lowest level of protopectin content were also observed in the combined treatment. These results suggested that the enhanced chilling tolerance by combination of HA and MeJA treatment in loquat fruit was related to the induction of antioxidant enzymes and the inhibition of lignin biosynthesis. The combination of HA and MeJA treatment could be a useful technique to alleviate chilling injury and maintain quality of loquat fruit during cold storage.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-013-1232-3</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>Agriculture ; Ammonia ; Antioxidants ; Ascorbic acid ; Biosynthesis ; Biotechnology ; Catalase ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chilling ; Cold storage ; Combined treatment ; Cooling ; Enzymes ; Food Science ; Fruits ; Injury prevention ; L-Ascorbate peroxidase ; Lignin ; Methyl jasmonate ; Original Paper ; Pectin ; Peroxidase ; Phenylalanine ; Phenylalanine ammonia-lyase ; Polygalacturonase ; Polyphenol oxidase ; Superoxide dismutase</subject><ispartof>Food and bioprocess technology, 2014-08, Vol.7 (8), p.2259-2266</ispartof><rights>Springer Science+Business Media New York 2014</rights><rights>Springer Science+Business Media New York 2014.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c386t-1770fa199896c9c60f92107c2ad0f51cd3714f09ffa4338cd6ce52e3e2db76493</citedby><cites>FETCH-LOGICAL-c386t-1770fa199896c9c60f92107c2ad0f51cd3714f09ffa4338cd6ce52e3e2db76493</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-013-1232-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-013-1232-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Jin, Peng</creatorcontrib><creatorcontrib>Duan, Yangfeng</creatorcontrib><creatorcontrib>Wang, Lei</creatorcontrib><creatorcontrib>Wang, Jing</creatorcontrib><creatorcontrib>Zheng, Yonghua</creatorcontrib><title>Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L
−1
) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with the control, while their combination had the lowest level of chilling injury symptoms and highest quality. The activities of antioxidant enzymes such as superoxide dismutase, ascorbate peroxidase, and catalase were enhanced by the combination of HA and MeJA. In addition, the combined treatment significantly inhibited the activities of phenylalanine ammonia-lyase, peroxidase, and polyphenol oxidase, which resulted in lower lignin content. Highest level of polygalacturonase activity and water-soluble pectin content and lowest level of protopectin content were also observed in the combined treatment. These results suggested that the enhanced chilling tolerance by combination of HA and MeJA treatment in loquat fruit was related to the induction of antioxidant enzymes and the inhibition of lignin biosynthesis. The combination of HA and MeJA treatment could be a useful technique to alleviate chilling injury and maintain quality of loquat fruit during cold storage.</description><subject>Agriculture</subject><subject>Ammonia</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Biosynthesis</subject><subject>Biotechnology</subject><subject>Catalase</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chilling</subject><subject>Cold storage</subject><subject>Combined treatment</subject><subject>Cooling</subject><subject>Enzymes</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Injury prevention</subject><subject>L-Ascorbate peroxidase</subject><subject>Lignin</subject><subject>Methyl jasmonate</subject><subject>Original Paper</subject><subject>Pectin</subject><subject>Peroxidase</subject><subject>Phenylalanine</subject><subject>Phenylalanine ammonia-lyase</subject><subject>Polygalacturonase</subject><subject>Polyphenol oxidase</subject><subject>Superoxide dismutase</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kE1LwzAYx4MoOKcfwFvAczVPkjbLcRTnJhNB5jlmabJ19GUmKdJvb8tET56e_-H_8vBD6BbIPRAiHgKA5CIhwBKgjCbsDE1AsjRJgcvzX83IJboK4UBIRjiwCfp4s0VnymaH831ZVaNYNYfO97h1eN1-djrihe_KiLc9ztt6Wza2wBtvdaxtE_FXGfd42UY8Lz3WTYFfbNz3FX7WoW4bHe01unC6Cvbm507R--Jxky-T9evTKp-vE8NmWUxACOI0SDmTmZEmI05SIMJQXRCXgimYAO6IdE5zxmamyIxNqWWWFluRccmm6O7Ue_TD1zZEdWg73wyTivKhSaScsMEFJ5fxbQjeOnX0Za19r4CoEaQ6gVQDSDWCVGOGnjJh8DY76_-a_w99AytddRU</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Jin, Peng</creator><creator>Duan, Yangfeng</creator><creator>Wang, Lei</creator><creator>Wang, Jing</creator><creator>Zheng, Yonghua</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20140801</creationdate><title>Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate</title><author>Jin, Peng ; Duan, Yangfeng ; Wang, Lei ; Wang, Jing ; Zheng, Yonghua</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c386t-1770fa199896c9c60f92107c2ad0f51cd3714f09ffa4338cd6ce52e3e2db76493</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Agriculture</topic><topic>Ammonia</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Biosynthesis</topic><topic>Biotechnology</topic><topic>Catalase</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chilling</topic><topic>Cold storage</topic><topic>Combined treatment</topic><topic>Cooling</topic><topic>Enzymes</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Injury prevention</topic><topic>L-Ascorbate peroxidase</topic><topic>Lignin</topic><topic>Methyl jasmonate</topic><topic>Original Paper</topic><topic>Pectin</topic><topic>Peroxidase</topic><topic>Phenylalanine</topic><topic>Phenylalanine ammonia-lyase</topic><topic>Polygalacturonase</topic><topic>Polyphenol oxidase</topic><topic>Superoxide dismutase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jin, Peng</creatorcontrib><creatorcontrib>Duan, Yangfeng</creatorcontrib><creatorcontrib>Wang, Lei</creatorcontrib><creatorcontrib>Wang, Jing</creatorcontrib><creatorcontrib>Zheng, Yonghua</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jin, Peng</au><au>Duan, Yangfeng</au><au>Wang, Lei</au><au>Wang, Jing</au><au>Zheng, Yonghua</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2014-08-01</date><risdate>2014</risdate><volume>7</volume><issue>8</issue><spage>2259</spage><epage>2266</epage><pages>2259-2266</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L
−1
) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with the control, while their combination had the lowest level of chilling injury symptoms and highest quality. The activities of antioxidant enzymes such as superoxide dismutase, ascorbate peroxidase, and catalase were enhanced by the combination of HA and MeJA. In addition, the combined treatment significantly inhibited the activities of phenylalanine ammonia-lyase, peroxidase, and polyphenol oxidase, which resulted in lower lignin content. Highest level of polygalacturonase activity and water-soluble pectin content and lowest level of protopectin content were also observed in the combined treatment. These results suggested that the enhanced chilling tolerance by combination of HA and MeJA treatment in loquat fruit was related to the induction of antioxidant enzymes and the inhibition of lignin biosynthesis. The combination of HA and MeJA treatment could be a useful technique to alleviate chilling injury and maintain quality of loquat fruit during cold storage.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s11947-013-1232-3</doi><tpages>8</tpages></addata></record> |
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| subjects | Agriculture Ammonia Antioxidants Ascorbic acid Biosynthesis Biotechnology Catalase Chemistry Chemistry and Materials Science Chemistry/Food Science Chilling Cold storage Combined treatment Cooling Enzymes Food Science Fruits Injury prevention L-Ascorbate peroxidase Lignin Methyl jasmonate Original Paper Pectin Peroxidase Phenylalanine Phenylalanine ammonia-lyase Polygalacturonase Polyphenol oxidase Superoxide dismutase |
| title | Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate |
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