Article
Chemistry, Applied
Bo Jiang, Ruiling Liu, Xiangjun Fang, Chuan Tong, Hangjun Chen, Haiyan Gao
Summary: Salicylic acid can delay the deterioration of blueberry fruit quality, enhance its resistance to disease, and affect the composition of cuticular wax. There was no significant difference in the structure of epicuticular wax between salicylic acid-treated fruits and the control group.
Article
Chemistry, Applied
Yaru Cao, Yunxiang Zang, Sangchi Wu, Ting Li, Jia Li, Kai Xu, Seung-Beom Hong, Boping Wu, Wangshu Zhang, Weiwei Zheng
Summary: In this study, the effects of melatonin treatment on the morphology and composition of cuticular wax in blueberry fruits were investigated. The results showed that melatonin treatment increased the total content of cuticular wax and improved fruit quality.
Article
Agronomy
Bo Jiang, Ruiling Liu, Xiangjun Fang, Weijie Wu, Yanchao Han, Hangjun Chen, Feng Xu, Haiyan Gao
Summary: Infection of Botrytis cinerea conidia aggravates weight loss and softening of blueberry fruit. It also affects the morphology and composition of cuticular wax, as well as the expression levels of related genes. The pathogen disrupts the cuticular wax layer, stimulates fruit defense enzymes, and delays down-regulation of wax genes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ruiling Liu, Fanchen Shang, Ben Niu, Weijie Wu, Yanchao Han, Hangjun Chen, Haiyan Gao
Summary: The effects of postharvest melatonin treatment on the cuticular wax and cell wall metabolism in blueberry fruit were evaluated. The study found that melatonin treatment maintained the structure of cuticular wax and delayed its degradation, as well as changed the composition of cuticular wax. It also slowed down the degradation of pectin and cellulose by reducing the activities of cell wall degrading enzymes, and downregulated the transcriptional expression of related genes. Therefore, melatonin prevented softening and senescence in postharvest blueberry fruit by postponing the degradation of the cell wall.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Fatima Carvajal, Alejandro Castro-Cegri, Raquel Jimenez-Munoz, Manuel Jamilena, Dolores Garrido, Francisco Palma
Summary: Cuticle composition is vital in agriculture as the first line of defense for plants. This study investigated the role of cuticular wax in maintaining postharvest quality of zucchini fruit, revealing that wax load and chemical composition influence fruit quality during cold storage.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Dechun Liu, Qingling Ma, Li Yang, Wei Hu, Wenfang Guo, Minli Wang, Rui Zhou, Yong Liu
Summary: Comparing the morphology, chemical composition, and gene expression of cuticular waxes between a wax-deficient mutant and wild type fruit, it was found that differences in wax composition may contribute to postharvest weight loss and decay rates. The study suggests that wax-related genes may regulate the morphology and chemical composition of cuticular waxes, playing a critical role in postharvest quality of navel oranges.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Horticulture
Clara Diarte, Anna Iglesias, Jordi Graell, Isabel Lara
Summary: Olive fruit and its products are important in the Mediterranean diet due to their gastronomic value and health benefits. The fruit cuticle, which acts as the interface between the plant and the surrounding environment, affects traits like water loss and susceptibility to pests. Understanding the properties of fruit cuticles and their response to agronomic factors can improve olive grove management.
Article
Plant Sciences
Fujun Li, Xinyue Zhang, Jihan Wang, Yaping Jiang, Xinhua Zhang, Xiaoan Li
Summary: The study showed that application of sprayable 1-MCP can inhibit ethylene biosynthesis and signaling in apple fruit, resulting in changes in fruit cuticular wax synthesis, which in turn affects the fruit quality and wax structure. Additionally, 1-MCP can reduce fruit dropping rate and maintain fruit firmness, soluble solids, and titratable acidity during cold storage.
HORTICULTURAL PLANT JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Inhwan Kim, Donghee Ahn, Jeong Hee Choi, Jeong-Ho Lim, Gyeongsik Ok, Kee-Jai Park, Jihyun Lee
Summary: This study investigated the effect of short-term high CO2 treatment on the composition of volatile compounds in 'Seolhyang' strawberries and found that it can reduce the total concentration of volatile compounds, inhibit the production of some specific strawberry volatiles, but help maintain the concentration of compounds responsible for the fresh odor and suppress the production of off-odor compounds.
Article
Biochemistry & Molecular Biology
Xiaofeng Liu, Xinshuang Ge, Jingbo An, Xingwang Liu, Huazhong Ren
Summary: In this study, the relationship between cuticular wax content and fruit glossiness in cucumber was investigated. The analysis showed that the wax content negatively correlated with fruit glossiness. Furthermore, two genes CsCER6 and CsCER7 were found to regulate wax accumulation on cucumber fruit and influence fruit glossiness.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Horticulture
Hongbin Yang, Mingfei Zhang, Xin Li, Zhifeng Zhu, Rangwei Xu, Feng Zhu, Juan Xu, Xiuxin Deng, Yunjiang Cheng
Summary: Cuticular wax is a hydrophobic protective layer on the surface of citrus fruit, which prevents water loss and improves fruit appearance quality. This study found that CsKCS2 is highly expressed during fruit ripening and is involved in fruit cuticular wax synthesis in Citrus sinensis. The researchers identified CsERF003, CsMYB7, and CsMYB102 as upstream regulators of CsKCS2 and showed that they can increase cuticular wax content in leaves by upregulating the expression of wax-related genes. This research provides new insights into the transcriptional regulation of fruit cuticular wax synthesis and identifies important regulatory factors in Citrus sinensis fruit.
SCIENTIA HORTICULTURAE
(2023)
Article
Plant Sciences
Jinqiang Yan, Feng Chen, Piaoyun Sun, Wenrui Liu, Dasen Xie, Yulei Qian, Biao Jiang
Summary: This study revealed the genetic mechanism of mature wax gourd fruit cuticular wax, identified the candidate gene controlling this trait, and provided an efficient molecular marker. It is important for functional validation, marker-assisted breeding, and evolutionary analysis in wax gourd.
Article
Plant Sciences
Hongbin Yang, Zhifeng Zhu, Mingfei Zhang, Xin Li, Rangwei Xu, Feng Zhu, Juan Xu, Xiuxin Deng, Yunjiang Cheng
Summary: Postharvest water loss is crucial for the quality and shelf life of fresh fruit. The NAC042 gene may be involved in fruit cuticular wax synthesis to reduce water loss in fruits.
HORTICULTURAL PLANT JOURNAL
(2022)
Article
Plant Sciences
Abraham Hernandez-Ceja, Pedro Damian Loeza-Lara, Francisco Javier Espinosa-Garcia, Yolanda M. Garcia-Rodriguez, Jose Roberto Medina-Medrano, German Fernando Gutierrez-Hernandez, Luis Fernando Ceja-Torres
Summary: Three pathogenic fungi of blueberry were isolated in Michoacan, Mexico, and extracts from medicinal plants such as Lantana hirta, Argemone ochroleuca, and Adenophyllum porophyllum were found to inhibit their growth in vitro. These extracts contain potential antifungal compounds that could be further explored for their efficacy against plant pathogens.
Article
Microbiology
Zhenrui Zhao, Yawen Ju, Mingzhu Kou, Mei Tian, Michael John Christensen, Xingxu Zhang, Zhibiao Nan
Summary: The study investigated the contribution of the mutualistic fungal endophyte Epichloe gansuensis to the cuticular wax of Achnatherum inebrians and found that soil moisture availability and the presence of the endophyte affected the composition of the wax. Transcriptome analysis revealed differentially expressed genes related to cuticular biosynthesis. These findings provide insights into the formation mechanism of the protective cuticular wax layer in endophyte-symbiotic plants.
Article
Biochemistry & Molecular Biology
Yiqin Zhang, Honglei Mu, Haiyan Gao, Hangjun Chen, Weijie Wu, Yanchao Han, Xiangjun Fang, Chuan Tong
Summary: The study developed a modified PVFM material with good vibration-damping and antifungal properties, demonstrating the potential to extend the storage life of strawberries during transportation.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Ziqi Chen, Haiyan Gao, Weijie Wu, Hangjun Chen, Xiangjun Fang, Yanchao Han, Honglei Mu
Summary: The effects of fermentation on the umami taste substances of shiitake mushrooms were explored using different microorganism species. Among the species tested, Lactobacillus plantarum was found to provide the strongest umami flavor. Throughout the fermentation process, acidity, free amino acids and flavor nucleotide content increased, resulting in high taste activity values and equivalent umami concentrations in the fermentation broths.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Saili Zhang, Xiangjun Fang, Weijie Wu, Chuan Tong, Hangjun Chen, Hailong Yang, Haiyan Gao
Summary: The study found that NAI treatment can effectively reduce browning and maintain the freshness of shiitake, while increasing the content of sweet and umami amino acids. The 40-minute NAI treatment had the best overall quality impact on shiitake, promoting energy utilization and enhancing energy metabolism during storage.
Article
Food Science & Technology
Fanzhen Shang, Ruiling Liu, Weijie Wu, Yanchao Han, Xiangjun Fang, Hangjun Chen, Haiyan Gao
Summary: Melatonin treatment can delay the decrease in firmness, reduce decay and weight loss, and maintain the quality and antioxidant activity of blueberry fruit.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ziqi Chen, Xiangjun Fang, Weijie Wu, Hangjun Chen, Yanchao Han, Hailong Yang, Haiyan Gao
Summary: The study showed that Lactiplantibacillus plantarum fermentation can increase the levels of umami compounds in shiitake mushrooms, enhancing their taste profile. Among the 30 umami compounds investigated, 11 were identified as predominantly responsible for the different taste characteristics of shiitake mushroom broths at various stages of fermentation.
Article
Chemistry, Applied
Qi Kong, Honglei Mu, Yanchao Han, Weijie Wu, Chuan Tong, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao
Summary: The study successfully prepared biodegradable phase change materials with high latent heat by grafting acrylic acid onto starch, which effectively increased the latent heat of PCM, as well as the water retention and biodegradation rate.
Article
Food Science & Technology
Jing Huang, Weijie Wu, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ben Niu, Haiyan Gao
Summary: The metabolism of polysaccharides in Zizania latifolia cell wall plays a role in maintaining postharvest quality during storage. Storage at lower temperature can reduce the activity of cell wall-degrading enzymes and maintain a harder texture.
Article
Chemistry, Applied
Qi Li, Weijie Wu, Hangjun Chen, Xiangjun Fang, Yanchao Han, Mingyong Xie, Haiyan Gao
Summary: The study found that Moso bamboo shoot polysaccharide (BSP) had significant effects on human gut microbiota composition and volatile metabolite components during in vitro fermentation, leading to an improvement in gastrointestinal health.
Article
Chemistry, Applied
Yuan Gao, Hangjun Chen, Ruiling Liu, Weijie Wu, Honglei Mu, Yanchao Han, Hailong Yang, Haiyan Gao
Summary: This study investigated the ameliorative effect of water bamboo shoot (WBS) on acute alcoholism mice and explored potential biological compounds. The results showed that extraction methods significantly affected the active substances contents and bioactivities of WBS. Further analysis revealed that alkali extract (NE) demonstrated the highest ameliorative effects on acute alcoholism mice. The potential bioactive activity compounds of NE were identified as butyl isobutyl phthalate vanillin and ferulic acid methyl ester. These findings indicate the potential of WBS in alleviating acute alcoholism.
Article
Chemistry, Applied
Ben Niu, Hangjun Chen, Weijie Wu, Xiangjun Fang, Honglei Mu, Yanchao Han, Haiyan Gao
Summary: This study investigated the co-encapsulation of cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) in chitosan nanoparticles based Pickering emulsion. The results showed that increasing the ratios of chitosan to chlorogenic acid improved the wettability of nanoparticles and enhanced the stability of the emulsion.
Article
Chemistry, Applied
Baiqi Yang, Yanchao Han, Weijie Wu, Xiangjun Fang, Hangjun Chen, Haiyan Gao
Summary: This study investigated the effects of melatonin treatment on lignification in water bamboo shoot. It found that melatonin treatment decreased firmness and lignin content, and delayed lignin biosynthesis. It also reduced the activities of lignin biosynthesis related enzymes and the expression levels of corresponding genes. The findings provide a fundamental understanding of melatonin treatment suppression of lignification and establish a foundation for further research on transcriptional regulation.
Article
Chemistry, Applied
Qi Li, Weijie Wu, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ruiling Liu, Ben Niu, Haiyan Gao
Summary: In this study, a water-soluble dietary fiber called BSDF-1 was isolated from bamboo shoots. It was found that BSDF-1 could inhibit the activation of inflammatory signaling pathways and restore intestinal barrier function. Additionally, BSDF-1 had a regulatory effect on the gut microbiota. Therefore, BSDF-1 may serve as a beneficial food supplement or nutraceutical for the management and prevention of ulcerative colitis.
Article
Agronomy
Bo Jiang, Ruiling Liu, Xiangjun Fang, Weijie Wu, Yanchao Han, Hangjun Chen, Feng Xu, Haiyan Gao
Summary: Infection of Botrytis cinerea conidia aggravates weight loss and softening of blueberry fruit. It also affects the morphology and composition of cuticular wax, as well as the expression levels of related genes. The pathogen disrupts the cuticular wax layer, stimulates fruit defense enzymes, and delays down-regulation of wax genes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuan Gao, Wei Xia, Ping Shao, Weijie Wu, Hangjun Chen, Xiangjun Fang, Honglei Mu, Jianbo Xiao, Haiyan Gao
Summary: This review summarizes the effects of thermal processing on the thermal stability and bioactivities of dietary flavonoids from different food sources, as well as discusses strategies to improve their thermal stability. Additionally, the potential impact of promising thermal technologies on dietary flavonoids is preliminarily clarified.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Qi Li, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ruiling Liu, Weijie Wu, Haiyan Gao
Summary: The study demonstrated that the administration of bamboo shoot dietary fiber significantly reduced body weight, adipose tissue mass, cholesterol levels, and other markers of hyperlipidemia in high-fat diet induced rats. Moreover, a combination of soluble and insoluble dietary fiber showed synergistic effects in preventing hyperlipidemia, suggesting the potential use of bamboo shoot dietary fiber in producing health-beneficial food.
