High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)
•High pressure CO2 delayed lignification & browning of fresh-cut water bamboo shoots.•High pressure CO2 inactivated lignification & browning-related enzymes.•High pressure CO2 at 3 MPa maintained the water in fresh-cut water bamboo shoots.•High pressure CO2 at 3 MPa made only a 7 % decrease...
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| Veröffentlicht in: | Postharvest biology and technology 2021-12, Vol.182, p.111690, Article 111690 |
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| container_title | Postharvest biology and technology |
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| creator | Zhang, Jiao Murtaza, Ayesha Zhu, Lijuan Iqbal, Aamir Ali, Shinawar Waseem Xu, Xiaoyun Pan, Siyi Hu, Wanfeng |
| description | •High pressure CO2 delayed lignification & browning of fresh-cut water bamboo shoots.•High pressure CO2 inactivated lignification & browning-related enzymes.•High pressure CO2 at 3 MPa maintained the water in fresh-cut water bamboo shoots.•High pressure CO2 at 3 MPa made only a 7 % decrease in water content.•High pressure CO2 can be a promising method for fresh-cut fruit and vegetables.
The study evaluated the effect of high pressure CO2 (HPCD) treatment on the texture and color of fresh-cut water-bamboo shoots (WBS) during storage. In addition, the mechanism of HPCD treatment to maintain the quality of fresh-cut WBS was also investigated. The results exhibited that HPCD at 3 and 5 MPa could suppress the lignification-related and browning-related enzyme activities and delay the decline rate of phenolic content. PAL, CAD, POD, and PPO activities of 3 MPa HPCD-treated samples were 44 %, 31 %, 29 %, and 10 % lower than that of control ones at 10 d, respectively. Furthermore, low-field nuclear magnetic resonance results showed that HPCD treatment at 3 MPa could maintain the water content, which only decreased 7 % at the end of the storage, thereby retaining the original texture of WBS. The potential mechanism is that HPCD could alleviate lignification and browning of WBS by suppressing enzyme activities and retaining the moisture in samples. Hence, HPCD at appropriate pressure has a great potential to maintain the quality of fresh-cut fruit and vegetables during storage. |
| doi_str_mv | 10.1016/j.postharvbio.2021.111690 |
| format | Article |
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The study evaluated the effect of high pressure CO2 (HPCD) treatment on the texture and color of fresh-cut water-bamboo shoots (WBS) during storage. In addition, the mechanism of HPCD treatment to maintain the quality of fresh-cut WBS was also investigated. The results exhibited that HPCD at 3 and 5 MPa could suppress the lignification-related and browning-related enzyme activities and delay the decline rate of phenolic content. PAL, CAD, POD, and PPO activities of 3 MPa HPCD-treated samples were 44 %, 31 %, 29 %, and 10 % lower than that of control ones at 10 d, respectively. Furthermore, low-field nuclear magnetic resonance results showed that HPCD treatment at 3 MPa could maintain the water content, which only decreased 7 % at the end of the storage, thereby retaining the original texture of WBS. The potential mechanism is that HPCD could alleviate lignification and browning of WBS by suppressing enzyme activities and retaining the moisture in samples. Hence, HPCD at appropriate pressure has a great potential to maintain the quality of fresh-cut fruit and vegetables during storage.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>DOI: 10.1016/j.postharvbio.2021.111690</identifier><language>eng</language><publisher>AMSTERDAM: Elsevier B.V</publisher><subject>Agriculture ; Agronomy ; Bamboo ; Browning ; Carbon dioxide ; Enzymatic activity ; Enzymes ; Food Science & Technology ; High pressure ; High pressure CO2 ; Horticulture ; Life Sciences & Biomedicine ; Lignification ; Moisture content ; NMR ; Nuclear magnetic resonance ; Phenolic compounds ; Phenols ; Phenylalanine ammonia-lyase ; Pressure ; Pressure effects ; Quality ; Science & Technology ; Shoots ; Texture ; Water content ; Water-bamboo shoots</subject><ispartof>Postharvest biology and technology, 2021-12, Vol.182, p.111690, Article 111690</ispartof><rights>2021 Elsevier B.V.</rights><rights>Copyright Elsevier BV Dec 2021</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>19</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000703670500010</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c415t-68895b8dc4f23bd663923c8edc12d3f29fe24032b253c867aabbbfffc8fd710d3</citedby><cites>FETCH-LOGICAL-c415t-68895b8dc4f23bd663923c8edc12d3f29fe24032b253c867aabbbfffc8fd710d3</cites><orcidid>0000-0002-5708-2516</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.postharvbio.2021.111690$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,39263,46000</link.rule.ids></links><search><creatorcontrib>Zhang, Jiao</creatorcontrib><creatorcontrib>Murtaza, Ayesha</creatorcontrib><creatorcontrib>Zhu, Lijuan</creatorcontrib><creatorcontrib>Iqbal, Aamir</creatorcontrib><creatorcontrib>Ali, Shinawar Waseem</creatorcontrib><creatorcontrib>Xu, Xiaoyun</creatorcontrib><creatorcontrib>Pan, Siyi</creatorcontrib><creatorcontrib>Hu, Wanfeng</creatorcontrib><title>High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)</title><title>Postharvest biology and technology</title><addtitle>POSTHARVEST BIOL TEC</addtitle><description>•High pressure CO2 delayed lignification & browning of fresh-cut water bamboo shoots.•High pressure CO2 inactivated lignification & browning-related enzymes.•High pressure CO2 at 3 MPa maintained the water in fresh-cut water bamboo shoots.•High pressure CO2 at 3 MPa made only a 7 % decrease in water content.•High pressure CO2 can be a promising method for fresh-cut fruit and vegetables.
The study evaluated the effect of high pressure CO2 (HPCD) treatment on the texture and color of fresh-cut water-bamboo shoots (WBS) during storage. In addition, the mechanism of HPCD treatment to maintain the quality of fresh-cut WBS was also investigated. The results exhibited that HPCD at 3 and 5 MPa could suppress the lignification-related and browning-related enzyme activities and delay the decline rate of phenolic content. PAL, CAD, POD, and PPO activities of 3 MPa HPCD-treated samples were 44 %, 31 %, 29 %, and 10 % lower than that of control ones at 10 d, respectively. Furthermore, low-field nuclear magnetic resonance results showed that HPCD treatment at 3 MPa could maintain the water content, which only decreased 7 % at the end of the storage, thereby retaining the original texture of WBS. The potential mechanism is that HPCD could alleviate lignification and browning of WBS by suppressing enzyme activities and retaining the moisture in samples. Hence, HPCD at appropriate pressure has a great potential to maintain the quality of fresh-cut fruit and vegetables during storage.</description><subject>Agriculture</subject><subject>Agronomy</subject><subject>Bamboo</subject><subject>Browning</subject><subject>Carbon dioxide</subject><subject>Enzymatic activity</subject><subject>Enzymes</subject><subject>Food Science & Technology</subject><subject>High pressure</subject><subject>High pressure CO2</subject><subject>Horticulture</subject><subject>Life Sciences & Biomedicine</subject><subject>Lignification</subject><subject>Moisture content</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenylalanine ammonia-lyase</subject><subject>Pressure</subject><subject>Pressure effects</subject><subject>Quality</subject><subject>Science & Technology</subject><subject>Shoots</subject><subject>Texture</subject><subject>Water content</subject><subject>Water-bamboo shoots</subject><issn>0925-5214</issn><issn>1873-2356</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><recordid>eNqNkE1rGzEQhkVooK7T_6DQS0tZRx-rXe2xLG1TCOSSXnoR-rRl1pIraW2aXx-lG0qPOc0wvM_M8ABwjdEGI9zd7DfHmMtOppPycUMQwRuMcTegC7DCvKcNoax7A1ZoIKxhBLdvwbuc9wghxhhfgdOt3-7gMdmc52TheE9gSVaWgw0FymmyJy-LzXDy2-Cd17L4GKAMBqoUz8GHLYwOusrvGj0XeK7p1Ch5UDHCvIuxZPjxl3-UwUs4VdrFyctPV-DSySnb9y91DX5--_ow3jZ3999_jF_uGt1iVpqO84EpbnTrCFWm6-hAqObWaEwMdWRwlrSIEkVYHXe9lEop55zmzvQYGboGH5a9xxR_zzYXsY9zCvWkIIyTlnJc-TUYlpROMedknTgmf5Dpj8BIPGsWe_GfZvGsWSyaK8sX9mxVdFl7G7T9x1fPPaJdj1jtMBp9-StwjHMoFf38erSmxyVtq6-Tt0m8EMYnq4sw0b_i3Sck5a9n</recordid><startdate>202112</startdate><enddate>202112</enddate><creator>Zhang, Jiao</creator><creator>Murtaza, Ayesha</creator><creator>Zhu, Lijuan</creator><creator>Iqbal, Aamir</creator><creator>Ali, Shinawar Waseem</creator><creator>Xu, Xiaoyun</creator><creator>Pan, Siyi</creator><creator>Hu, Wanfeng</creator><general>Elsevier B.V</general><general>Elsevier</general><general>Elsevier BV</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7SS</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-5708-2516</orcidid></search><sort><creationdate>202112</creationdate><title>High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)</title><author>Zhang, Jiao ; Murtaza, Ayesha ; Zhu, Lijuan ; Iqbal, Aamir ; Ali, Shinawar Waseem ; Xu, Xiaoyun ; Pan, Siyi ; Hu, Wanfeng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-68895b8dc4f23bd663923c8edc12d3f29fe24032b253c867aabbbfffc8fd710d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Agronomy</topic><topic>Bamboo</topic><topic>Browning</topic><topic>Carbon dioxide</topic><topic>Enzymatic activity</topic><topic>Enzymes</topic><topic>Food Science & Technology</topic><topic>High pressure</topic><topic>High pressure CO2</topic><topic>Horticulture</topic><topic>Life Sciences & Biomedicine</topic><topic>Lignification</topic><topic>Moisture content</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenylalanine ammonia-lyase</topic><topic>Pressure</topic><topic>Pressure effects</topic><topic>Quality</topic><topic>Science & Technology</topic><topic>Shoots</topic><topic>Texture</topic><topic>Water content</topic><topic>Water-bamboo shoots</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Jiao</creatorcontrib><creatorcontrib>Murtaza, Ayesha</creatorcontrib><creatorcontrib>Zhu, Lijuan</creatorcontrib><creatorcontrib>Iqbal, Aamir</creatorcontrib><creatorcontrib>Ali, Shinawar Waseem</creatorcontrib><creatorcontrib>Xu, Xiaoyun</creatorcontrib><creatorcontrib>Pan, Siyi</creatorcontrib><creatorcontrib>Hu, Wanfeng</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Jiao</au><au>Murtaza, Ayesha</au><au>Zhu, Lijuan</au><au>Iqbal, Aamir</au><au>Ali, Shinawar Waseem</au><au>Xu, Xiaoyun</au><au>Pan, Siyi</au><au>Hu, Wanfeng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)</atitle><jtitle>Postharvest biology and technology</jtitle><stitle>POSTHARVEST BIOL TEC</stitle><date>2021-12</date><risdate>2021</risdate><volume>182</volume><spage>111690</spage><pages>111690-</pages><artnum>111690</artnum><issn>0925-5214</issn><eissn>1873-2356</eissn><abstract>•High pressure CO2 delayed lignification & browning of fresh-cut water bamboo shoots.•High pressure CO2 inactivated lignification & browning-related enzymes.•High pressure CO2 at 3 MPa maintained the water in fresh-cut water bamboo shoots.•High pressure CO2 at 3 MPa made only a 7 % decrease in water content.•High pressure CO2 can be a promising method for fresh-cut fruit and vegetables.
The study evaluated the effect of high pressure CO2 (HPCD) treatment on the texture and color of fresh-cut water-bamboo shoots (WBS) during storage. In addition, the mechanism of HPCD treatment to maintain the quality of fresh-cut WBS was also investigated. The results exhibited that HPCD at 3 and 5 MPa could suppress the lignification-related and browning-related enzyme activities and delay the decline rate of phenolic content. PAL, CAD, POD, and PPO activities of 3 MPa HPCD-treated samples were 44 %, 31 %, 29 %, and 10 % lower than that of control ones at 10 d, respectively. Furthermore, low-field nuclear magnetic resonance results showed that HPCD treatment at 3 MPa could maintain the water content, which only decreased 7 % at the end of the storage, thereby retaining the original texture of WBS. The potential mechanism is that HPCD could alleviate lignification and browning of WBS by suppressing enzyme activities and retaining the moisture in samples. Hence, HPCD at appropriate pressure has a great potential to maintain the quality of fresh-cut fruit and vegetables during storage.</abstract><cop>AMSTERDAM</cop><pub>Elsevier B.V</pub><doi>10.1016/j.postharvbio.2021.111690</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-5708-2516</orcidid></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present); Web of Science - Science Citation Index Expanded - 2021<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" /> |
| subjects | Agriculture Agronomy Bamboo Browning Carbon dioxide Enzymatic activity Enzymes Food Science & Technology High pressure High pressure CO2 Horticulture Life Sciences & Biomedicine Lignification Moisture content NMR Nuclear magnetic resonance Phenolic compounds Phenols Phenylalanine ammonia-lyase Pressure Pressure effects Quality Science & Technology Shoots Texture Water content Water-bamboo shoots |
| title | High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia) |
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