Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas

Freshly cut slices of apple (Malus x domestica Borkh cv. Granny Smith) were fumigated with nitric oxide (NO) gas at concentrations between 1 and 500 μl l⁻¹ in air at 20 °C for up to 6 h followed by storage at 0, 5, 10 and 20 °C in air. Exposure to nitric oxide delayed the onset of browning on the apple surface with the most effective treatment being fumigation with 10 μl l⁻¹ NO for 1 h. While nitric oxide inhibited browning in slices held at all temperatures, it was relatively more effective as the storage temperature was reduced with the extension in postharvest life over the respective untreated slices increasing from about 40% at 20 °C to about 70% at 0 °C. In a smaller study on ‘Royal Gala’, ‘Golden Delicious’, ‘Sundowner’, ‘Fuji’ and ‘Red Delicious’ slices stored at 10 °C, 10 μl l⁻¹ NO for 1 h was found to be effective in inhibiting surface browning in all cultivars.     

A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

Increased regulation of chemical fumigants has forced the almond industry to seek alternatives for postharvest control of insect pests in raw almonds. This paper reports developments of non-chemical treatment for postharvest disinfestation of almonds using radio frequency (RF) energy. A pilot-scale 27 MHz RF unit was used to evaluate effects of a RF treatment protocol on quality attributes in treated in-shell and shelled almond samples. The RF treatment protocol used 0.75 kW RF power, a forced hot air at 63 °C, back and forth movements on the conveyor at 0.56 m/min, and single mixing, which all improved the final heating uniformity. RF treatments sharply reduced the heating time from 86 and 137 min for hot air heating to only 6.4 and 8.8 min for the center of 1.5 kg in-shell and 2.4 kg shelled almond samples to reach 63 °C, respectively. Almond quality was not affected by the RF treatments because peroxide values, fatty acid and kernel color of treated almonds were better than or similar to untreated controls after 20 d at 35 °C, simulating 2 years of storage at 4 °C. RF treatments did not significantly affect the kernel moisture content of both types of almonds but reduced the moisture content in the shell. RF treatments may hold great potential to replace chemical fumigation for disinfesting almonds.     

High-throughput NMR based metabolic profiling of Braeburn apple in relation to internal browning

NMR is a valuable tool for metabolomics due to its short analysis time and reproducibility. However, this technique remains little used due to its high cost. Recently, cheaper NMR machines for high-throughput screening have been developed. In this study, NMR was used to study the effect of several pre- and postharvest factors on apple metabolite levels during air and controlled atmosphere storage, including metabolic changes related to the incidence of internal browning. The results show that the selected fertilizer treatments and fruit side (green versus red side) did not affect the metabolite levels. However, the different postharvest storage conditions (optimal CA and brown inducing CA) did result in significant changes in metabolite levels. In addition, differences (e.g., pyruvate, citrate, fumarate, alanine, chlorogenate, methanol, ethanol, acetaldehyde and acetoine) between brown and unaffected apples stored under the applied CA conditions could be demonstrated.     

The effects of nitric oxide and nitrous oxide on enzymatic browning in longkong (Aglaia dookkoo Griff.)

The effect of nitric oxide and nitrous oxide on pericarp browning of longkong fruit was studied. The fruit was either dipped for 5 min in 0.25 mM sodium nitroprusside (SNP), a nitric oxide donor, or continually exposed to 90% nitrous oxide (N₂O) vapour for 3 h and was compared to the untreated fruit (control). The fruits were then stored at 13 °C and RH of 90 ± 5%. The fruit treated for 3 h with nitrous oxide vapour had delayed pericarp browning with higher phenolic compounds. However, these fruit showed lower levels of phenylalanine ammonia lyase, polyphenol oxidase and peroxidase than the control fruit and those treated with 0.25 mM SNP. Therefore, we conclude that nitrous oxide delays browning and reduces the activities of browning enzymes in longkong pericarp.     

Effect of 1-methylcyclopropene (1-MCP) on softening of fresh-cut kiwifruit,mango and persimmon slices

Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after processing, on the quality of fresh-cut kiwifruit, mangoes and persimmons was evaluated during storage at 5 °C. Fresh-cut ‘Hayward’ kiwifruit slices softened at a slower rate and their ethylene production rate was decreased in response to 1-MCP application (1 μL L⁻¹ for 6 h at 10 °C) either before or after processing. A 2-min dip in 0.09 M (1%, w/v) CaCl₂ synergistically increased the effect of 1-MCP on firmness retention and 1-MCP did not affect the color (L* value) of fresh-cut kiwifruit slices. Softening and browning (decreasing L* value) were delayed when 1-MCP was applied directly on fresh-cut ‘Kent’ and ‘Keitt’ mango slices. Respiration rate of mango slices was not influenced by 1-MCP whereas the ethylene production was affected only towards the end of their shelf-life. Fresh-cut ‘Fuyu’ persimmons treated with 1-MCP after processing presented higher ethylene production rate, slower softening rate and slower darkening of color (decrease in L* value), whereas the respiration rate was not affected.     

Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)

This study investigated the impact of pulsed light treatments on microbial quality, enzymatic browning, texture and antioxidant properties of fresh-cut mushrooms. The reduction of the native microflora of sliced mushrooms ranged from 0.6 to 2.2 log after 15 days of refrigerated storage by flashing at 4.8, 12 and 28 J cm⁻². Pulsed light treatments allowed extension of the microbiological shelf life of fresh-cut mushrooms by 2–3 days in comparison to untreated samples, while providing a high quality product. The use of high pulsed light fluencies (12 and 28 J cm⁻²) dramatically affected the texture of sliced mushrooms due to thermal damage induced by the treatments. Enzymatic browning was also promoted by an increase in polyphenol oxidase activity when the highest dose of pulsed light was applied. At 28 J cm⁻², phenolic compounds, vitamin C and antioxidant capacity were significantly reduced. Our results suggest that the application of pulsed light at doses of 4.8 J cm⁻² could extend the shelf life of fresh-cut mushrooms without dramatically affecting texture and antioxidant properties.     

Effect of surface treatments on soil crusting and infiltration

The effects of phosphogypsum and plant residue mulches on soil crusting and infiltration were studied on a Rhodic Paleustalf in Northern Natal, South Africa. Under field conditions infiltration rates were considerably higher than those obtained with a laboratory type rainfall simulator. Both ameliorants were effective in countering crust formation. Their effect continued over a growing season (4–5 months). Scanning electronmicrographs showed that under moist conditions microbial hyphae and residues were prominent in the surface crust. Extractable soil P built up to high levels in the phosphogypsum treated plots.     

Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres

The effect of treatment with diphenylamine (DPA) and duration of postharvest storage of whole apple fruit on the responses of fresh-cut apple slices to elevated CO₂ storage atmospheres has been investigated. On the day of harvest, ‘McIntosh’, ‘Empire’ and ‘Delicious’ apples were untreated or dipped in DPA, and were held at 0.5 °C overnight or for 6 weeks before slicing. Slices were then stored at 0, 15, 30, 45 or 60% CO₂ in 1% O₂ (balance N₂), atmospheres. Color, firmness and accumulation of acetaldehyde, ethanol and ethyl acetate of the slices were measured. Generally slices were lighter (higher L^* values) when stored in elevated CO₂ atmospheres, but atmosphere and DPA effects varied by cultivar and were affected by pre-slice storage time. Slices prepared from stored fruit were softer compared with slices prepared at harvest. Slice firmness was not affected consistently by CO₂ or DPA concentration, whether they were prepared at harvest or after storage. The effects of increasing CO₂ concentration on acetaldehyde and ethanol accumulations were variable, being affected by cultivar and storage period. DPA treatment did not affect acetaldehyde accumulation of any cultivar, or ethanol accumulation of slices prepared from fruit at harvest. However, DPA-treated ‘Empire’ and ‘Delicious’ apples stored before slicing accumulated less ethanol compared with untreated fruit. Storage of apples before processing increased the accumulation of fermentation volatile compounds by cut apples under storage atmosphere conditions.     

Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5 °C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O₂. Meanwhile, CO₂ concentration inside all packages continuously increased over time up to 10.6–11.7% from the initial conditions. Ethylene concentrations were always less than 0.4 μl L⁻¹ while ethanol was detected only after 13 d of storage. Color parameters L^* and b^* significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of ‘Gold’ fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple.     

一氧化氮对双孢蘑菇采后生理及贮藏品质的影响

以硝普钠（SNP）为一氧化氮供体,研究了不同浓度NO在常温（25±1℃）和低温（4±1℃）条件下对双孢蘑菇‘F56’贮藏过程中相关品质（失重率、开伞率、可溶性固形物、维生素C（Vc）、游离氨基酸含量）以及过氧化氢酶（CAT）、过氧化物酶（POD）和多酚氧化酶（PPO）活性的影响。结果表明,0.09 mmol/L SNP释放的NO显著抑制了双孢蘑菇采后失重率和游离氨基酸含量的上升,减缓了可溶性固形物含量的增加、延缓Vc的降解,抑制了开伞率的增大;使CAT、POD的活性显著增强,同时降低PPO活性。因此,0.09mmol/L SNP处理显著提高了常温和低温下双胞蘑菇‘F56’ 贮藏期间的CAT、POD活性,抑制了PPO活性的升高,延缓了菇体品质的下降。     

Effect of heat treatments on gene expression and enzyme activities associated to cell wall degradation in strawberry fruit

Strawberries at white ripening stage were heat treated at 45 °C for 3 h in an air oven and then stored at 20 °C for 72 h. Firmness, activity of enzymes associated to cell wall degradation, and expression of related genes were determined during the storage. Fruit firmness decreased during the incubation time, and after 24 h of storage the heat-treated fruit softened less than the control fruit. However, after 3 days at 20 °C no differences in firmness were detected between control and heat-treated fruit. Immediately after heat treatment application, the activity of endo-1,4-β-d-glucanase (EGase), β-xylosidase and β-galactosidase decreased, while polygalacturonase activity remained at a level similar to the control fruit. However, lower activities of all these enzymes, including polygalacturonase, were detected in heat-treated fruit after 24 h at 20 °C. The enzyme activity of β-xylosidase, β-galactosidase and polygalacturonase increased after 72 h up to similar or higher values than those of controls. However, endo-1,4-β-d-glucanase activity remained lower in heat-treated samples even after 72 h at 20 °C. The expression of genes encoding endoglucanase (FaCel1), β-xylosidase (FaXyl1), polygalacturonase (FaPG1) and expansin (FaExp2) was reduced immediately after treatment and during the following 4 h, and then increased after 24 h to levels similar to or higher than those of control fruit.

Therefore, the selected treatment (45 °C, 3 h in air) effectively reduced strawberry softening and caused a temporary reduction of both the expression of above-mentioned genes and the activity of a set of enzymes involved in cell wall disassembly.     

Hot water and ethanol treatments can effectively inhibit the discoloration of fresh-cut sunchoke (Helianthus tuberosus L.) tubers

The main problem affecting the quality of fresh-cut sunchoke tubers is cut surface discoloration. Pre- and post-cutting hot water and ethanol treatments were evaluated for their potential to inhibit discoloration, color changes, and associated phenolic metabolism in tuber slices stored in air at 5 °C. Some of the treatments tested inhibited discoloration and changes in a* and hue color values. Slices that were post-cut treated with hot water at 50 °C for 6–8 min or 55 °C for 3–4 min and pre-cut treated with water at 50 °C for 20–25 min maintained good color for 8–12 days at 5 °C. Post-cut ethanol fumigation (150–750 μL/L for 5 h at 5 °C) can prevent discoloration for 30 d at 5 °C. Post-cut dips with ethanol solutions (3, 5, 8 or 10% for 5 min) increased shelf-life twofold or longer compared to untreated slices. Ethanol fumigation retarded the onset of wound-induced respiration rates as well as reducing maximum rates. A post-cut 10% ethanol dip also reduced respiration rates and reduced PAL activity and total phenolics. Ethanol dips had no effect and hot water treatments had no persistent effect on microbial loads over 12 d.     

多酚含量及多酚氧化酶活性与柑橘胚性愈伤组织褐化的关系

研究测定了9种不同品种/基因型柑橘胚性愈伤组织的多酚含量和多酚氧化酶（polyphenol oxidase, PPO）的活性,对其与柑橘愈伤组织褐化的关系进行了探讨。结果表明,不同柑橘品种/基因型间多酚含量和PPO活性有明显不同;多酚含量高的宽皮柑橘类胚性愈伤组织容易褐化,葡萄柚与甜橙类的次之,说明柑橘胚性愈伤组织褐化与多酚含量成正相关;PPO活性与柑橘愈伤组织褐化无明显相关。     

亚硝酸钠和精氨酸对白桦悬浮细胞中NO和三萜合成的影响

旨在分析亚硝酸钠和精氨酸处理12h后白桦悬浮细胞中一氧化氮（NO）和三萜含量的变化。在白桦悬浮细胞的生长末期添加硝酸还原酶（NR）和一氧化氮合成酶（NOS）的底物亚硝酸钠和精氨酸,采用比色法和荧光显微镜方法分析白桦悬浮体系中三萜含量和NO含量的变化。500μg/L和100μg/L的亚硝酸钠和精氨酸均促进了白桦悬浮细胞中NO和三萜的合成,其中500μg/L的亚硝酸钠和精氨酸促进作用最强。500μg/L亚硝酸钠处理下白桦细胞中的NO荧光强度和三萜含量均高于500μg/L精氨酸处理,其中三萜含量增加了1.5倍。将NR和NOS的抑制剂NaN3和L-NAME分别添加到亚硝酸钠和精氨酸处理的白桦悬浮体系中,发现亚硝酸钠和精氨酸对NO和三萜合成的促进作用被抑制了。NR和NOS来源途径的NO参与了白桦三萜的合成,可能NR来源途径的贡献大于NOS途径。     

Effect of cutting on ascorbic acid oxidation and recycling in fresh-cut baby spinach (Spinacia oleracea L.) leaves

Fresh-cut spinach during processing undergoes several mechanical procedures such as cutting, which may induce stress responses. These stresses may trigger the accumulation of harmful reactive oxygen species (ROS). Plants respond through a wide range of mechanisms and ascorbic acid (AsA) has an important role. The combined effect of cutting, temperature and storage time on AsA recycling route in spinach fresh-cut leaves was studied. AsA, gene expression and activities of the enzymes involved in the AsA oxidation and recycling were considered. Spinach leaves were cut in six pieces and stored at 4 °C or 20 °C. AsA content and enzymes activities were measured over six days of storage, while gene expression analyses were performed in a time-point experiment within 24 h after cutting. Results showed that AsA decreased after cutting (from 19.41 mg/100 g FW to 15 mg/100 g FW) and generally was higher in samples stored at 4 °C. After six days, AsA was 10 mg/100 g in control and 5 mg/100 g FW in cut leaves. The expression of genes and activities of the enzymes involved in the AsA oxidation and recycling route were, for some enzymes, in accordance with AsA levels. The APX (EC 1.11.1.11) activity after cutting increased up to 290 nmol AsA mg⁻¹ prot min⁻¹ compared to the control with 190 nmol AsA mg⁻¹ prot min⁻¹. AsA reduction is firstly affected by temperature and aggravated by cutting procedures. AsA represents a valuable postharvest quality indicator of freshness in spinach leaves.     

Microsatellite (SSR) variation in a collection of Malus (apple) species and hybrids

A collection of 142 accessions of 23 Malus species, derived hybrids and cultivar accessions from the USDA-ARS Plant Genetic Resources Unit's core collection, which represents an extensive range of Malus species, was screened with a set of previously described SSR (simple sequence repeat) markers. The markers were used to determine genetic identities, estimate genetic diversity, identify genetic relationships among the accessions, and determine the utility of SSR primers developed from Malus ×domestica for making genetic assessments across the whole Malus genus. All eight primer pairs amplified multiple fragments when used in polymerase chain reactions with DNA from these accessions. High levels of variation were detected with a mean of 26.4 alleles per locus and a mean direct count heterozygosity across all eight loci equal to 0.623. The eight primer pairs used in this study unambiguously differentiated all but five pairs of accessions in this collection of 142 accessions of 23 Malus species, derived hybrids and cultivars. These SSR data were not useful in identifying genetic relationships among this diverse collection of accessions, with the majority of the accessions not clustering in ways concordant with taxonomic information and/or geographic origin. The resulting phenogram resolved only two meaningful clusters, for the taxonomically isolated Section Chloromeles and for M. fusca accessions, reflecting genetic relationships arising from geographic origin. The detection of identical accessions in the collection, which were previously considered to be unique, highlights the critical need to further bolster collections of certain Malus species. This revised version was published online in July 2006 with corrections to the Cover Date.     

Isoenzyme aided selection in the transfer of mildew (Podosphaera leucotricha) resistance fromMalus hupehensis to the cultivated apple

Summary The isoenzymic geneGOT-1 was used as an indicator of ploidy levels and hybridity in the progeny of a 4x × 2x (A878/5,GOT-1 abdn × ‘Gloster 69’,GOT-lcc) cross, derived from the apomictic species (Malus hupehensis), which segregated for mildew resistance. The distinction between resistant and susceptible plants was sharp. After 3 months in a greenhouse, resistant plants showed no signs of sporulation. Of the hybrid seedlings (diploid and triploid) 78% were mildew resistant. This analysis was facilitated through the use of theGOT-lc allele, as a marker of hybridity. It appears that the prospects of transferring high mildew resistance fromM. hupehensis to the cultivated apple are promising; of the 65 hybrid resistant seedlings 18 were diploid. A similar approach in earlier generations might have facilitated the earlier transfer of this resistance to the cultivated apple.     

硝酸铈对酸雨胁迫下白菜种子萌发的影响

研究了硝酸铈、酸雨及硝酸铈对酸雨胁迫下白菜种子萌发的影响。结果表明，随着酸雨pH值的下降，白菜种手发芽率、根长、活力指数、发芽指数递减。较低浓度的硝酸铈（如5、10ms／L）对白菜种子萌发具有促进作用，但随着硝酸铈浓度的提高（如50ms／L），白菜种子萌发受到抑制。酸雨对一定浓度硝酸铈浸种的白菜种子胁迫作用减轻，表明硝酸铈有缓解酸雨胁迫种子萌发的作用。     

Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya

The efficacy of chemical dips and modified atmosphere packaging (MAP), alone and in combinations, on the quality of fresh-cut papaya were studied throughout 25 days at 5 °C. Fresh-cut papaya were dipped in a solution of calcium chloride (1% w/v) and citric acid (2% w/v), packed in an atmosphere of 5% O₂, 10% CO₂, 85% N₂ and stored at 5 °C for 25 days. Physico-chemical analysis (package atmosphere, weight loss, pH, total soluble solids, firmness and color) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. Significant differences were found among the chemically treated and non-treated fresh-cut papaya in all the parameters considered. Chemical treatment followed by MAP, showed the best results among the treatment in terms of retaining sensory and quality characteristics and extending the shelf-life of 25 d for fresh-cut papaya.