Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercial...Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutritional composition of over-ripened persimmons and have claimed that they are a good source of primary and secondary metabolites that are favourable for human health. Yet very little is known about the nutritional composition of persimmons in the “ready-to-eat crisp” stage. In this context, we determined the main nutritional compounds in ten popular persimmon cultivars, including astringent cultivars (“Rojo Brillante”, “Tone Wase”, “Giboshi”, “Kaki Tipo”, “Aizumishirazu-A”, “Giombo”, “Hachiya”) and non-astringent cultivars (“O’gosho”, “Hana Fuyu” and “Jiro”). To this end, fruits were harvested when their texture was firm, and soluble polyphenols content, total antioxidant capacity and main sugars, organic acids and carotenoids were evaluated. In those astringent cultivars at harvest, the changes in nutritional compounds associated with applying deastringency treatment with high CO2 concentration were determined. Our results revealed the main sugars (glucose, fructose and sucrose), organic acids (citric acid, malic acid and succinic) and carotenoids (β-cryptoxanthin, lutein, violoxanthin, zeaxanthin, and β-carotene) present in the flesh of crisp persimmons. At harvest the content of these metabolites vastly varied among cultivars;astringent cultivars showed higher soluble polyphenols and greater antioxidant capacity, and presented higher contents of sugars and organic acids than non-astringent ones. The deastringency treatment applied to astringent cultivars resulted in a drastic loss of soluble polyphenols and total antioxidant capacity, and induced changes in carotenoids and sugars composition.展开更多
Vacuum packaging(VAC)is a promising postharvest technology for removal of astringency in persimmons.VAC treatment increased the loss of astringency in‘Mopan’persimmon while maintaining firmness and sensory quality o...Vacuum packaging(VAC)is a promising postharvest technology for removal of astringency in persimmons.VAC treatment increased the loss of astringency in‘Mopan’persimmon while maintaining firmness and sensory quality over an 8-d storage period.Transcriptomic and metabolomic analyses were used to investigate the effects of VAC on the metabolism of the fruit.Downregulation of genes involved in the proanthocyanidin(PA)synthesis pathway,as well as transport-related genes such as glutathione S-transferases L3-like(GSTs L3-like)and ATP-binding cassette subfamily G member-like(ABCG),was associated with astringency in VAC-treated fruit.Increased acetaldehyde that would occur as a result of the upregulation of alcohol dehydrogenase(ADH)and pyruvate decarboxylase(PDC),would bind with PA and facilitate deastringency.Upregulation of ethylene-responsive factors(ERF22,ERF21,ERF18,ERF17,ERF12,and ERF10)in ethylene signal transduction may also contribute to the activation of ADH and PDC genes,which would further facilitate deastringency.Downregulation of genes related to cell wall dissociation was associated with slower fruit softening.Expression of reactive oxygen species scavenging-related genes was upregulated in VAC-treated fruit.Genes associated with abscisic acid biosynthesis and signal transduction pathways had different expression patterns,resulting in lower abscisic acid content and delayed fruit ripening under VAC conditions.A series of genes in the carotenoid synthesis pathway were inhibited by VAC.Metabolomic analyses revealed increased contents of flavor amino acids,which would enhance sweet and umami taste while reducing the levels of malic acid,tartaric acid(contributing to sourness),andʟ-arginine(associated with bitterness).展开更多
文摘Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutritional composition of over-ripened persimmons and have claimed that they are a good source of primary and secondary metabolites that are favourable for human health. Yet very little is known about the nutritional composition of persimmons in the “ready-to-eat crisp” stage. In this context, we determined the main nutritional compounds in ten popular persimmon cultivars, including astringent cultivars (“Rojo Brillante”, “Tone Wase”, “Giboshi”, “Kaki Tipo”, “Aizumishirazu-A”, “Giombo”, “Hachiya”) and non-astringent cultivars (“O’gosho”, “Hana Fuyu” and “Jiro”). To this end, fruits were harvested when their texture was firm, and soluble polyphenols content, total antioxidant capacity and main sugars, organic acids and carotenoids were evaluated. In those astringent cultivars at harvest, the changes in nutritional compounds associated with applying deastringency treatment with high CO2 concentration were determined. Our results revealed the main sugars (glucose, fructose and sucrose), organic acids (citric acid, malic acid and succinic) and carotenoids (β-cryptoxanthin, lutein, violoxanthin, zeaxanthin, and β-carotene) present in the flesh of crisp persimmons. At harvest the content of these metabolites vastly varied among cultivars;astringent cultivars showed higher soluble polyphenols and greater antioxidant capacity, and presented higher contents of sugars and organic acids than non-astringent ones. The deastringency treatment applied to astringent cultivars resulted in a drastic loss of soluble polyphenols and total antioxidant capacity, and induced changes in carotenoids and sugars composition.
基金funded by the Special Innovation Ability Construction Fund of Beijing Academy of Agricultural and Forestry Sciences,China(KJCX20251211)the National Key Research and Development Program of China(No.2023YFD2201300).
文摘Vacuum packaging(VAC)is a promising postharvest technology for removal of astringency in persimmons.VAC treatment increased the loss of astringency in‘Mopan’persimmon while maintaining firmness and sensory quality over an 8-d storage period.Transcriptomic and metabolomic analyses were used to investigate the effects of VAC on the metabolism of the fruit.Downregulation of genes involved in the proanthocyanidin(PA)synthesis pathway,as well as transport-related genes such as glutathione S-transferases L3-like(GSTs L3-like)and ATP-binding cassette subfamily G member-like(ABCG),was associated with astringency in VAC-treated fruit.Increased acetaldehyde that would occur as a result of the upregulation of alcohol dehydrogenase(ADH)and pyruvate decarboxylase(PDC),would bind with PA and facilitate deastringency.Upregulation of ethylene-responsive factors(ERF22,ERF21,ERF18,ERF17,ERF12,and ERF10)in ethylene signal transduction may also contribute to the activation of ADH and PDC genes,which would further facilitate deastringency.Downregulation of genes related to cell wall dissociation was associated with slower fruit softening.Expression of reactive oxygen species scavenging-related genes was upregulated in VAC-treated fruit.Genes associated with abscisic acid biosynthesis and signal transduction pathways had different expression patterns,resulting in lower abscisic acid content and delayed fruit ripening under VAC conditions.A series of genes in the carotenoid synthesis pathway were inhibited by VAC.Metabolomic analyses revealed increased contents of flavor amino acids,which would enhance sweet and umami taste while reducing the levels of malic acid,tartaric acid(contributing to sourness),andʟ-arginine(associated with bitterness).
