Marcin Glowacz

Treating seeds with activators of plant defence generates long-lasting priming of resistance to pests and pathogens

• Priming of defence is a strategy employed by plants exposed to stress to enhance resistance against future stress episodes with minimal associated costs on growth. Here, we test the hypothesis that application of priming agents to seeds can result in plants with primed defences. • We measured resistance to arthropod herbivores and disease in tomato (Solanum lycopersicum) plants grown from seed treated with jasmonic acid (JA) and/or β-aminobutryric acid (BABA). • Plants grown from JA-treated seed showed increased resistance against herbivory by spider mites, caterpillars and aphids, and against the necrotrophic fungal pathogen, Botrytis cinerea. BABA seed treatment provided primed defence against powdery mildew disease caused by the biotrophic fungal pathogen, Oidium neolycopersici. Priming responses were long-lasting, with significant increases in resistance sustained in plants grown from treated seed for at least 8 wk, and were associated with enhanced defence gene expression during pathogen attack. There was no significant antagonism between different forms of defence in plants grown from seeds treated with a combination of JA and BABA. • Long-term defence priming by seed treatments was not accompanied by reductions in growth, and may therefore be suitable for commercial exploitation.

The use of ozone to extend the shelf-life and maintain quality of fresh produce

Fresh produce has been recognised as a healthy food, thus there is increasing consumer demand for fresh fruit and vegetables. The shelf-life of fresh produce, however, is relatively short and is limited by microbial contamination or visual, textural and nutritional quality loss. There are many methods to reduce/eliminate microorganisms present in food and ozone treatment is one of them. The use of ozone by the fresh produce industry is a good alternative to chemical treatments, e.g. the use of chlorine. The effectiveness of ozone as an antimicrobial agent has previously been reviewed and has been updated here, with the latest findings. The main focus of this review is on the effects of ozone on the fresh produce quality, defined by maintenance of texture, visual quality, taste and aroma, and nutritional content. Furthermore, ozone has been found to be efficient in reducing pesticide residues from the produce. The treatments that have the ability to reduce microbial contamination of the product without having an adverse effect on its visual, textural and nutritional quality can be recommended and subsequently incorporated into the supply chain. A good understanding of all the benefits and limitations related to the use of ozone is needed, and relevant information has been reviewed in this paper.

Using jasmonates and salicylates to reduce losses within the fruit supply chain

The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product’s visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates, seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products. These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment and ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

Exposure to ozone reduces postharvest quality loss in red and green chilli peppers

The effect of continuous exposure to ozone at 0.45, 0.9 and 2μmolmol(-1) on quality changes during the storage of red and green chilli peppers at 10°C was investigated. Ozone at 0.45 and 0.9μmolmol(-1) reduced disease incidence in red peppers, with no further benefits at 2μmolmol(-1). Ozone at 0.9μmolmol(-1) reduced weight loss during storage and improved firmness maintenance. Skin colour was bleached in red peppers exposed to ozone at 2μmolmol(-1), and in green ones at all tested doses. Total phenolic content was not affected by ozone but antioxidant activity was reduced in green chilli peppers exposed to ozone at 2μmolmol(-1), due to lower ascorbic acid content in those samples. Ozone at 0.9μmolmol(-1) extended the shelf-life of chilli peppers.

High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinach

BACKGROUND Quality management in the fresh produce industry is an important issue. Spinach is exposed to various adverse conditions (temperature, light, etc.) within the supply chain. The present experiments were conducted to investigate the effect of light conditions (dark, low-intensity light (LL) and high-intensity light (HL)) and photoperiod (6 h HL and 18 h dark) on the quality changes of cold-stored spinach. RESULTS HL exposure resulted in oxidative stress, causing tissue damage and quality loss as evidenced by increased membrane damage and water loss. The content of total ascorbic acid was reduced under HL conditions. On the other hand, storage of spinach under LL conditions gave promising results, as nutritional quality was not reduced, while texture maintenance was improved. No significant differences, with the exception of nutritional quality, were found between spinach leaves stored under continuous (24 h) low-intensity light (30-35 µmol m(-2) s(-1)) and their counterparts stored under the same light integral over 6 h (130-140 µmol m(-2) s(-1)). CONCLUSION LL extended the shelf-life of spinach. The amount of light received by the leaves was the key factor affecting produce quality. Light intensity, however, has to be low enough not to cause excess oxidative stress and lead to accelerated senescence.

The practicality of using ozone with fruit and vegetables

The fresh produce industry is constantly growing as a result of increasing consumer demand. Food quality and safety management are still major issues for the supply chain. The use of ozone has been identified as a feasible solution to reduce microorganisms present in food, in this way extending the shelf-life of fresh produce. A number of factors that may affect the efficiency of ozone treatment have been identified, e.g. microbial populations, ozone concentration and time of exposure, type of produce, temperature, relative humidity and packaging material, and they are briefly discussed. Furthermore, practical information derived from studies with ozone conducted by the authors and from their knowledge of the subject directs the readers attention to the key aspects of ozone use under commercial conditions, i.e. from the practical point of view. Finally, one possible direction for future research with the postharvest use of ozone, i.e. the important role of fruit cuticle in response to this postharvest treatment, is indicated.