Abscisic acid (ABA) has been advocated to play substantial role on ripening of non-climacteric fruit. Here we report that alginate oligosaccharide (AOS) postharvest treatments delayed the accumulation of ABA and ABA-conjugates and restrained the expression of ABA signaling genes, resulting enlarged storage life of strawberry. In addition, AOS postharvest treatments also increased the quality and reduced the degradation of cell wall components and repressed the expression of cell wall degradation genes. AOS treated fruits exhibited significant delays of hardness, decay percentage, titratable acidity, pH, total soluble solids and vitamin C content compared to untreated fruits. Moreover, AOS had a positive effect on retaining higher amount of anthocyanin, total phenol and flavonoids contents. The finding of this study suggests that AOS postharvest treatments are very useful for preserving fruit quality and enhancing shelf life by delayed ABA accretion, restrained the gene expression related to ABA signaling and cell wall degeneration.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2019.01.060 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Alginate oligosaccharide induces resistance against Penicillium expansum in pears by priming defense responses.
Plant Physiol Biochem
January 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, People's Republic of China. Electronic address:
The research intended to explore the control ability of alginate oligosaccharide (AOS) on Penicillium expansum infection in pear fruit by priming response and its mechanism. The results showed that 100 mg L AOS treatment could significantly reduce the incidence of postharvest blue mold and the lesion diameter in pear fruits and maintain their quality. The defense responses induced by AOS treatment alone were relatively mild in pear fruits.
View Article and Find Full Text PDFPreserving refrigeration and shelf life quality of hardy kiwifruit (Actinidia arguta) with alginate oligosaccharides preharvest application.
J Food Sci
November 2024
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin, China.
Article Synopsis
- * AOS-treated kiwifruit showed significant benefits, including 9% higher color intensity and double the firmness after 60 days in refrigeration compared to untreated fruit.
- * This study suggests that AOS is an effective and sustainable method for extending shelf life and maintaining the quality of kiwifruit, potentially reducing food waste and increasing market value.
The N-glycan processing enzymes β-D-N-acetylhexosaminidase are involved in ripening-associated softening in strawberry fruit.
J Food Sci Technol
February 2021
Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China.
Excessive softening of fruits during the ripening process leads to rapid deterioration. N-glycan processing enzymes are reported to play important roles during fruit ripening associated softening. Efforts have been made to identify and purify β-D-N-acetyl hexosaminidase (β-Hex) from strawberry fruit and also to investigate its function during ripening.
View Article and Find Full Text PDFAlginate Oligosaccharides: Production, Biological Activities, and Potential Applications.
Compr Rev Food Sci Food Saf
November 2019
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China.
Alginate, a group of polyuronic saccharides, has been widely used in both pharmaceutical and food industries due to its unique physicochemical properties as well as beneficial health effects. However, the potential applications of alginate are restricted because of its low water solubility and high solution viscosity when significant concentrations are needed, particularly in food products. Alginate oligosaccharides (AOS), oligomers containing 2 to 25 monomers, can be obtained via hydrolysis of glycosidic bonds, organic synthesis, or through biosynthesis.
View Article and Find Full Text PDFPreparation of alginate oligosaccharide and its effects on decay control and quality maintenance of harvested kiwifruit.
Carbohydr Polym
August 2020
Department of Plant Pathology, China Agricultural University, Beijing, 100193, China. Electronic address:
Alginate oligosaccharide (AOS) is a biological carbohydrate formed from the degradation of sodium alginate. AOS used in this study was enzymatically prepared and had varying degrees of polymerization (2-8). AOS applied to harvested kiwifruit stored at 25 °C inhibited gray mold, blue mold, and black rot.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!