There is an urgent necessity to shift our diets toward those rich in fruits and vegetables and at reduce postharvest losses of perishables.Approximately 20%-50%of fruits and vegetables are lost due to poor postharvest...There is an urgent necessity to shift our diets toward those rich in fruits and vegetables and at reduce postharvest losses of perishables.Approximately 20%-50%of fruits and vegetables are lost due to poor postharvest handling and pathogen infections in developing countries while it was estimated as 5%-35%in developed countries. Fresh fruits have evolved with a plethora of microorganisms having important roles in maintaining fruit health. However, little information is available on the dynamics, structure, and functional capacities of underpinning fruit microbiomes. The present review discussed environmental conditions favoring fruit-harbored antagonists and their different modes of action for suppressing postharvest pathogens in fruits. It also provides information on omics technologies such as next-generation sequencing (NGS),metaproteomics, metatranscriptomic, and metabolomics studies to characterize fruit microbiomes. With the advent of NGS and meta-omics technologies, microbiome research could bring remarkable development and understanding in succeeding biological treatments. In addition, they may provide us with a fundamental understanding of microclimate requirements for fruit microbiome establishment and microbiome shifts during post-harvest storage, which would be advantageous in developing composite biocontrol treatments for post-harvest decay management.展开更多
Polyphenol oxidase(PPO)is the main enzyme initiating internal browning in peach fruit stored at low tem-perature.Previous studies showed fatty acids activated PPO,but its specific effect and mechanism of activation on...Polyphenol oxidase(PPO)is the main enzyme initiating internal browning in peach fruit stored at low tem-perature.Previous studies showed fatty acids activated PPO,but its specific effect and mechanism of activation on PPO are still not clear.Thus,the effects of fatty acids on the biochemical properties and structural confor-mation of PPO were studied,with sodium dodecyl sulfate used as comparison.The highest degree of activation(5 folds)of membrane-bound PPO(mPPO)was found with 2.2 mM linoleic acid(LA)and its optimal activity was observed also around pH 7.0.Further structure analysis showed LA led to an increase ofα-helix content of mPPO from 23.53%to 52.33%;the maximum emission wavelength of treated mPPO shifted from 338 to 340 nm with the fluorescence intensity increased from 446 to 510.LA also can form hydrogen bonds and hydrophobic in-teractions with mPPO.These results indicated that LA could contribute to a more stable and open enzyme structure,thus activated mPPO.The results will provide more information for PPO activation that highly probably occurs in postharvest peach fruit and its relationship with internal browning.展开更多
基金the Deanship of Scientific Research,King Faisal University,Saudi Arabia(Grant No.5067).
文摘There is an urgent necessity to shift our diets toward those rich in fruits and vegetables and at reduce postharvest losses of perishables.Approximately 20%-50%of fruits and vegetables are lost due to poor postharvest handling and pathogen infections in developing countries while it was estimated as 5%-35%in developed countries. Fresh fruits have evolved with a plethora of microorganisms having important roles in maintaining fruit health. However, little information is available on the dynamics, structure, and functional capacities of underpinning fruit microbiomes. The present review discussed environmental conditions favoring fruit-harbored antagonists and their different modes of action for suppressing postharvest pathogens in fruits. It also provides information on omics technologies such as next-generation sequencing (NGS),metaproteomics, metatranscriptomic, and metabolomics studies to characterize fruit microbiomes. With the advent of NGS and meta-omics technologies, microbiome research could bring remarkable development and understanding in succeeding biological treatments. In addition, they may provide us with a fundamental understanding of microclimate requirements for fruit microbiome establishment and microbiome shifts during post-harvest storage, which would be advantageous in developing composite biocontrol treatments for post-harvest decay management.
基金funded by the National Natural Science Foundation of China[award 32102023]the Natural Science Foundation of Zhejiang Province,China[LQ22C200001]+1 种基金the Key Research and Development Program of Zhejiang Province,China[award 2023C02006]the Ningbo Agricultural Research Program of China[award 2022S143].
文摘Polyphenol oxidase(PPO)is the main enzyme initiating internal browning in peach fruit stored at low tem-perature.Previous studies showed fatty acids activated PPO,but its specific effect and mechanism of activation on PPO are still not clear.Thus,the effects of fatty acids on the biochemical properties and structural confor-mation of PPO were studied,with sodium dodecyl sulfate used as comparison.The highest degree of activation(5 folds)of membrane-bound PPO(mPPO)was found with 2.2 mM linoleic acid(LA)and its optimal activity was observed also around pH 7.0.Further structure analysis showed LA led to an increase ofα-helix content of mPPO from 23.53%to 52.33%;the maximum emission wavelength of treated mPPO shifted from 338 to 340 nm with the fluorescence intensity increased from 446 to 510.LA also can form hydrogen bonds and hydrophobic in-teractions with mPPO.These results indicated that LA could contribute to a more stable and open enzyme structure,thus activated mPPO.The results will provide more information for PPO activation that highly probably occurs in postharvest peach fruit and its relationship with internal browning.
