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ABSTRACT: The efficacy of Bacillus subtilis SM21 on controlling Rhizopus rot caused by Rhizopus stolonifer in postharvest peach fruit and the possible mechanisms were investigated. The results indicated B. subtilis SM21 treatment reduced lesion diameter and disease incidence by 37.2% and 26.7% on the 2nd day of inoculation compared with the control. The in vitro test showed significant inhibitory effect of B. subtilis SM21 on mycelial growth of R. stolonifer with an inhibition rate of 48.9%. B. subtilis SM21 treatment significantly enhanced activities of chitinase and β-1,3-glucanase, and promoted accumulation of H2O2. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity were also increased by this treatment. Transcription of seven defense related genes was much stronger in fruit treated with B. subtilis SM21 or those both treated with B. subtilis SM21 and inoculated with R. stolonifer compared with fruit inoculated with R. stolonifer alone. These results suggest that B. subtilis SM21 can effectively inhibit Rhizopus rot caused by R. stolonifer in postharvest peach fruit, possibly by directly inhibiting growth of the pathogen, and indirectly inducing disease resistance in the fruit.
International journal of food microbiology 04/2013; 164(2-3):141-147. · 3.01 Impact Factor
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ABSTRACT: The biocontrol effects of Bacillus cereus AR156 on Rhizopus rot caused by Rhizopus stolonifer in postharvest peach fruit and the possible mechanisms were investigated. The results showed that fruit treated with B. cereus AR156 had significantly lower disease incidence and smaller lesion diameter than the control fruit did. B. cereus AR156 treatment remarkably enhanced activities of chitinase and β-1,3-glucanase, promoted accumulation of H(2)O(2), and improved total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity. Transcripts of four defense related genes were only significantly enhanced in fruit both treated with B. cereus AR156 and inoculated with R. stolonifer compared with those that were only treated with B. cereus AR156 or inoculated with R. stolonifer. These results suggest that B. cereus AR156 can effectively inhibit Rhizopus rot caused by R. stolonifer and enhance antioxidant activity in peach fruit through the priming of defense responses.
Food Chemistry 01/2013; 136(2):400-6. · 3.65 Impact Factor
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ABSTRACT: BACKGROUND: Energy status is associated with ripening, senescence and physiological disorder of various types of fruit after harvest, including peaches. Methyl jasmonate (MeJA) was effective in enhancing chilling tolerance in cold-stored peach fruit. The effect of MeJA on energy metabolism in peach fruit was investigated. RESULTS: MeJA treatment increased the contents of adenosine triphosphate and adenosine diphosphate, but decreased the content of adenosine monophosphate, which resulted in a higher level of energy charge in peach fruit. Enzyme activities including H(+) -adenosine triphosphatase, Ca(2+) -adenosine triphosphatase, succinic dehydrogenase and cytochrome c oxidase were also higher in MeJA-treated fruit than those in control fruit. Meanwhile, MeJA treatment markedly inhibited the increase of ion leakage and the accumulation of malondialdehyde, super-oxidant radical and hydrogen peroxide. CONCLUSION: These results indicated that MeJA could enhance chilling tolerance of peach fruit by inducing enzyme activities related to energy metabolism and maintaining high levels of ATP and energy charge.© 2012 Society of Chemical Industry.
Journal of the Science of Food and Agriculture 10/2012; 9999(9999). · 1.44 Impact Factor
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ABSTRACT: BACKGOUND: Broccoli deteriorates very quickly after harvest at ambient temperature due to the loss of green colour and the consequent yellowing of florets. To search for an effective method to control quality deterioration, the effect of 1-methylcyclopropene (1-MCP) combined with 6-benzylaminopurine (6-BA) treatment on visual quality, antioxidant enzymes and bioactive compounds in broccoli florets were investigated. RESULTS: A combined treatment of 2.5 µL L(-1) 1-MCP and 200 mg L(-1) 6-BA significantly reduced the increase of lightness (L*) value, and retained a high level for the hue value (H) and chlorophyll content. Superoxide dismutase, ascobate peroxidase and catalase activities increased while the activity of peroxidase decreased during storage in treated samples in comparison with the controls. The combined treatment enhanced the biosynthesis of glucosinolate and the formation of the anticarcinogen sulforaphane, which improved the health benefit of broccoli. CONCLUSION: These results indicate that a combined treatment of 1-MCP and 6-BA could be a good candidate for maintaining the visual quality and enhancing the nutritional value in broccoli during storage at 15 °C. Copyright © 2012 Society of Chemical Industry.
Journal of the Science of Food and Agriculture 08/2012; · 1.44 Impact Factor
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ABSTRACT: The effects of essential oil treatment on fruit decay and antioxidant capacities in Chinese bayberries were evaluated. Chinese bayberries were treated with essential oils, including carvacrol, cinnamaldehyde, perillaldehyde, and linalool. Results from this study indicated that all essential oils significantly reduced fruit decay of Chinese bayberries, and the most effective compound was carvacrol. Treatment with carvacrol, cinnamaldehyde, perillaldehyde, and linalool significantly increased total phenolic, anthocyanin, and individual flavonoid contents. In addition, all essential oils maintained significantly higher antioxidant capacities as measured by scavenging capacity against superoxide, hydroxyl, and 1,1-diphenyl-2-picrylhydrazyl radicals and by the reducing power test compared to the control. Moreover, the activities of antioxidant enzymes were also enhanced by all essential oils. Thus, postharvest essential oil treatment has positive effects on reducing decay and enhancing antioxidant capacities in Chinese bayberries.
Journal of Agricultural and Food Chemistry 03/2012; 60(14):3769-75. · 2.82 Impact Factor
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ABSTRACT: The effect of 6-benzylaminopurine (6-BA) on the color, antioxidant activity, and contents of total phenols, glucosinolate, and sulforaphane in broccoli florets was investigated. The results showed that 6-BA treatment markedly inhibited the increase of the L* value and malondialdehyde (MDA) content and retarded the decrease of the H value. 6-BA treatment reduced the rate of chlorophyll degradation by regulating the activities of chlorophyllase and Mg-dechelatase. When compared to control florets, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and the activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) were enhanced in florets treated with 6-BA, whereas the activity of peroxidase (POD) was significantly reduced. The contents of total phenols, glucosinolate, and sulforaphane in broccoli florets were also profoundly increased after treatment with 6-BA. These results indicated that 6-BA could maintain the quality, delay senescence, and improve the nutritional value of broccoli.
Journal of Agricultural and Food Chemistry 12/2011; 60(1):234-40. · 2.82 Impact Factor
