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Hong K.,Chinese Academy of Sciences | Xie J.,Chinese Academy of Sciences | Zou R.,BGI Shenzen | Zhang E.,East China Institute of Technology | And 4 more authors.
Acta Physiologiae Plantarum | Year: 2015

Banana fruit are highly sensitive to chilling injury (CI), while the effect of different degrees of CI on the subsequent fruit ripening is largely unknown. In the present work, ripening characteristic of banana fruit after storage at 7 °C for 3 days or for 8 days, and expression levels of eight genes associated with ethylene biosynthetic and signaling, including MaACS1, MaACO1, MaERS1, MaERS3, and MaEIL1–4, were investigated. The results showed that banana fruit stored at 7 °C for 8 days exhibited more severe chilling symptoms than those at 7 °C for 3 days. Compared with banana fruit stored at 7 °C for 8 days, which showed abnormal ripening, more decrease in fruit firmness, while higher increase in ethylene production and hue angle were observed in banana fruit stored at 7 °C for 3 days, which could ripening normally. Moreover, gene expression profiles during ripening revealed that ethylene biosynthetic and signaling genes were differentially expressed in peel and pulp of banana fruit after storage at 7 °C for 3 days and 7 °C for 8 days. In the peel of fruit storage at 7 °C for 3 days, expression levels of MaACS1, MaACO1, MaEIL1, and MaEIL2 increased remarkably while MaERS3, MaEIL1, and MaEIL4 were enhanced in the fruit after storage at 7 °C for 8 days. In the pulp, with the exception of MaACO1 and MaERS3, expression levels of other genes did not exhibit a significant difference, between the banana fruit storage at 7 °C for 3 days and 7 °C for 8 days. Taken together, our results suggest that differential expression of ethylene biosynthetic and signaling genes such as MaERS3, MaACO1, and MaEIL2, may be related to ripening behavior of banana fruit with different degrees of CI after cold storage. © 2015, Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków. Source

He Q.,East China Institute of Technology | He Q.,Guangxi Crop Genetic Improvement Laboratory | Hong K.,Chinese Academy of Sciences | Zou R.,BGI Shenzen | And 4 more authors.
European Food Research and Technology | Year: 2014

Banana fruit are sensitive to chilling stress. This study investigated the possible mechanism of propylene-reducing chilling injury (CI) to postharvest banana fruit. Firmness, chromaticity, ethylene production, CI index, electrolyte leakage, lipoxygenases (LOX) activity, contents of jasmonic acid (JA) and salicylic acid (SA) and the expression of genes MaLOX1, MaACS1 and MaACO1 in fruit were examined. The study shows that the propylene treatment delayed CI symptom development and chromaticity change by 2 days. Meantime, the treatment reduced electrolyte leakage, induced LOX activity in the early stage of cold storage and increased JA content in banana peel. SA immersion after propylene treatment improved the SA content in banana peel, but inhibited the LOX activity and JA content increasing, resulting in CI symptom as serious as that of untreated controls. Expression of genes MaLOX1, MaACS1 and MaACO1 in banana fruit was enhanced by propylene treatment. But no significant differences were observed in firmness, ethylene production, MaLOX1, MaACS1 and MaACO1 expression levels between propylene and propylene SA-treated fruit. These results indicated that the LOX activity increasing and JA burst in the early stage of cold storage may play a key role in tolerance the chilling stress in banana fruit. © 2013 Springer-Verlag Berlin Heidelberg. Source

Sun J.,East China Institute of Technology | Sun J.,Guangxi Crop Genetic Improvement Laboratory | Li L.,East China Institute of Technology | Li L.,Guangxi Crop Genetic Improvement Laboratory | And 10 more authors.
Analytical Methods | Year: 2011

Tropical fruits are important sources of phenolics and polysaccharides which are of great benefit to human health and have already been used in foodstuff, drugs and cosmetics. This review attempts to summarize the current research on phenolics and polysaccharides in major tropical fruits with large-scale production. Chemical composition, analytical methods, bioactivities and therapeutic functions of main phenolics and polysaccharides in pericarps, pulps and/or seeds of lychee (Litchi chinensis Sonn.), longan (Dimocarpus longan Lour.), mango (Mangifera indica L.), banana (Musa acuminata L.), pineapple (Ananas comosus L.) and papaya (Carica papaya L.) fruits are elucidated. The future research trends on phenolics and polysaccharides in tropical fruits are also suggested. This review indicates potential applications of phenolics and polysaccharides in tropical fruits, which is an important reference for effectively utilizing these bioactive components in tropical food systems. © 2011 The Royal Society of Chemistry. Source

Sun J.,China Institute of Technology | Sun J.,Guangxi Crop Genetic Improvement Laboratory | Li C.,China Institute of Technology | Nagendra Prasad K.,University of Selangor | And 7 more authors.
Scientia Horticulturae | Year: 2012

A comparative study of membrane deterioration, enzymatic browning and oxidative stress of three litchi cultivars, namely 'Feizixiao', 'Heiye' and 'Xiangli', was carried out. During 6-d storage at room temperature, pericarp browning index and disease rate of 'Feizixiao' were highest. The increasing rate of relative electrolyte leakage of 'Feizixiao' rose most rapidly. The relative phospholipase D activity significantly increased for 'Feizixiao' but insignificantly changed for 'Heiye' and 'Xiangli'. The relative acid phosphatase activity increased for 'Feizixiao' but decreased for 'Heiye' and 'Xiangli'. On day 6, 'Feizixiao' exhibited the lowest relative contents of browning substrates (-)-epicatechin and procyanidin A2. Furthermore, on day 6, 'Heiye' presented the highest relative activities of peroxidase, ascorbate peroxidase and superoxidase dismutase, but 'Feizixiao' possessed weak activities of antioxidant enzymes (especially ascorbate peroxidase). Thus, among three cultivars, membrane integrity of 'Feizixiao' broke down most seriously because of its increasing PLD and ACP activity during 6-d storage. The most browning substrates in 'Feizixiao' were consumed due to conversion into quinones by polyphenoloxidase catalysis. Senescence and deterioration of 'Feizixiao' were most grave under postharvest oxidative stress. © 2012 Elsevier B.V. Source

Sun J.,China Institute of Technology | Sun J.,Guangxi Crop Genetic Improvement Laboratory | Jiang Y.,CAS South China Botanical Garden | Amin I.,University Putra Malaysia | And 5 more authors.
International Food Research Journal | Year: 2011

This research was to determine nutritional composition, essential and toxic elemental content, and major phenolic acid with antioxidant activity in Kadsura coccinea fruit. The results indicated that Kadsura coccinea fruit exhibited the high contents of total protein, total fat, ash and essential elements such as calcium (Ca), ferrum (Fe) and phosphorus (P). The levels of four common toxic elements, i.e. cadmium (Cd), mercury (Hg), arsenic (As) and lead (Pb), were lower than legal limits. By high-performance liquid chromatography (HPLC) analysis, gallic acid was identified as major phenolic acid in peel and pulp tissues. Its contents were no significant difference in both tissues. In comparison with two commercial antioxidants, the major phenolic acid extracted from Kadsura coccinea exhibited stronger 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity and reducing power. Kadsura coccinea fruit is a good source of nutrition and natural antioxidant. It is worthwhile to popularize this exotic fruit around the world. Source

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