Haibo Luo

Effect of post-harvest heat treatment on proteome change of peach fruit during ripening.

The extracted proteins from the heat-treated peach fruit (dipped in hot water at 48°C for 10min and then stored at room temperature (20°C-25°C) for up to 6 days) were used for proteomic analysis in order to understand the response of post-harvest peach fruit to heat treatment during ripening stage at proteomic level. After two dimensional gels electrophoresis (2-DE) was conducted, more than 600 protein spots were detected. Among them, 35 differently expressed spots (P<0.05) were selected to be excised and analyzed using MALDI-TOF/TOF, and finally 30 protein spots were confidently identified according to NCBI database. The results demonstrated that among the thirty protein spots expressed particularly induced by heat treatment, 43% were related to stress response, 17% to cell structure, 13% to protein fate, 7% to glycolytic pathway, 3% to ripening and senescence and 17% to unclassified. All of them are involved in the regulation of peach fruit development and ripening. All these indicated that the self-defense capability of peach fruit was improved by heat treatment. The study will enable future detailed investigation of gene expression and function linked with peach fruit ripening.

Changes of protein profile in fresh-cut lotus tuber before and after browning.

Browning is a critical problem, which often limits the shelf life and marketability in fresh-cut lotus tuber. Proteome level changes in response to the browning metabolism were investigated using two-dimensional electrophoresis (2-DE) and MALDI-TOF-TOF. A total of 34 functional protein spots were identified by comparing 2-DE protein patterns of fresh-cut lotus tuber before and after browning. These 34 identified proteins could be classified into 7 functional groups based on the NCBI database, that is, material and energy metabolism (35%), stress response (20%), respiration metabolism (12%), cell structure (12%), signal transduction (6%), gene expression regulation (6%), and unclassified proteins (9%). The group with the greatest difference in protein expression was related to material metabolism and regulation, reactive oxygen species metabolism, and respiratory control. The distinct proteins included universal stress protein (USP), superoxide dismutase (SOD), peroxidase (POD), ferritin, and ATPase.

Efficacy of different sanitizing agents and their combination on microbe population and quality of fresh-cut Chinese chives.

UNLABELLED The objective of this study was to evaluate the efficacy of individual sanitizing agents (sodium hypochlorite, SH; peracetic acid, PA; chlorine dioxide, CD) and the combination of CD and PA on reducing the total aerobic bacteria, coliforms as well as their effects on ascorbic acid (Vc), chlorophyll, and a* value of Chinese chives. All sanitizing treatments significantly (P < 0.05) reduced microorganisms compared to the control. After treatment with single SH, PA, and CD, the reduction of the total aerobic bacteria on Chinese chives was <1.0 log CFU/g (where colony-forming units is CFU), approximately 1.68 to 2.22 log CFU/g, and approximately 0.99 to 2.85 log CFU/g, respectively. The greatest reduction of total aerobic bacteria achieved by the combination of 40 ppm CD, 150 ppm PA for 8 min, was 2.45 log CFU/g. This treatment had a slight discoloration effect as indicated by a* value and chlorophyll content; and is therefore the optimal combination for reducing microorganisms on Chinese chives. PRACTICAL APPLICATION Fresh-cut vegetables are known to be susceptible to contamination; and subsequent growth of microorganisms result in quality concerns. Chinese chive leaves are hollow, cylindrical, and are more inclined to accumulate microbes. Currently, there is limited information on the decontamination of Chinese chives. This research focused on the evaluation of sanitation options for fresh-cut Chinese chives; and the information obtained should be applicable and useful in other fresh-cut vegetables.