Melatonin treatment delays the softening of blueberry fruit by modulating cuticular wax metabolism and reducing cell wall degradation.

The effects of postharvest melatonin (MT) treatment on cuticular wax and cell wall metabolism in blueberry fruit (Vaccinium spp.) were evaluated. The results revealed that MT treatment maintained the cuticular wax rod-like structure and delayed wax degradation. The gas chromatography-mass spectrometry analysis results revealed that MT application changed the cuticular wax composition in blueberries, and 25 metabolic components were screened. The metabolic regulation of wax quality in blueberry fruit may therefore be influenced by MT. Additionally, MT slowed down pectin and cellulose degradation by reducing the activities of cell wall degrading enzymes like pectin methyl esterase polygalacturonase, ß-galactosidase, and cellulose in the later stages of storage. It also downregulated the transcriptional expression of related genes like VcPE, VcPG, VcBG6, and VcGAL1. Thus, MT prevented softening and senescence by postponing the degradation of the cell wall in postharvest blueberry fruit.

Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation.

Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.

Recent advances in Zizania latifolia: A comprehensive review on phytochemical, health benefits and applications that maximize its value.

Zizania latifolia is an aquatic and medicinal plant with a long history of development in China and the East Asian region. The smut fungus "Ustilago esculenta" parasitizes Z. latifolia and induces culm expansion to form a vegetable named Jiaobai, which has a unique taste and nutritional attributes. However, the postharvest quality of water bamboo shoots is still a big challenge for farmers and merchants. This paper traced the origin, development process, and morphological characteristics of Z. latifolia. Subsequently, the compilation of the primary nutrients and bioactive substances are presented in context to their effects on ecology a postharvest storage and preservation methods. Furthermore, the industrial, environmental, and material science applications of Z. latifolia in the fields of industry were discussed. Finally, the primary objective of the review proposes future directions for research to support the development of Z. latifolia industry and aid in maximizing its value. To sum up, Z. latifolia, aside from its potential as material it can be utilized to make different productions and improve the existing applications. This paper provides an emerging strategy for researchers undertaking Z. latifolia.

Effects of salicylic acid treatment on fruit quality and wax composition of blueberry (Vaccinium virgatum Ait).

The cuticular wax layer in fruit is a hydrophobic barrier which protects fruit from biotic and abiotic stress. The cuticular wax also affect fruit quality. This paper investigated the effects of salicylic acid on fruit quality and the cuticular wax in blueberry fruit during storage at room temperature (25 °C). 'Powderblue' blueberries (Vaccinium virgatum Ait) were treated with 1.0 mmol L-1 salicylic acid. The composition of cuticular wax layer and structure of epicuticular wax layer were analyzed at 4 d intervals during storage. Salicylic acid could efficiently delay the reduction of total wax content and affected the proportions of its constituents, including triterpenoids, esters, sterols, fatty acids, alcohols and alkanes. Our results also showed that there was no significant difference on the structure of epicuticular wax in salicylic acid treated fruits compared with that of the control. Salicylic acid delayed deterioration of blueberry fruit and enhanced its resistance to disease during storage.

The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics.

The physicochemical and physiological properties of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from bamboo shoots were investigated in present study. IDF showed better adsorption capacity than the corresponding SDF from the same species. Microstructure observation results indicated that the surface of IDF was porous, whereas the SDF was relatively flat and compact. The cholesterol-adsorption capacities of IDF and SDF from Fargesia spathacea were relatively higher than the other species. Both SDF and IDF from F. spathacea showed potential prebiotic effects, although the Lactobacillus and Bifidobacterium promotion effects of SDF were relatively stronger than IDF. Compared with control, the concentration of total short chain fatty acids in IDF and SDF supplement groups were increased by 1.28 and 0.71 folds, respectively. These results suggested that F. spathacea dietary fibers with strong cholesterol-adsorption activity and prebiotic potential, could be used as a bioactive ingredient in functional foods production.