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Horticulturae
Special Issues
Advances in Postharvest Fresh-Keeping Technology and Metabolomics of Horticultural Plants
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Advances in Postharvest Fresh-Keeping Technology and Metabolomics of Horticultural Plants

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: 10 October 2024 | Viewed by 4486

Special Issue Editors

Dr. Tao Luo

E-Mail Website
Guest Editor
College of Horticulture, South China Agricultural University, Guangzhou 510642, China
Interests: multi-omics; metabolome; browning; sulfide metabolism; sulfur fumigation and alternative strategies; postharvest biology
Prof. Dr. Zhenxian Wu

E-Mail Website
Guest Editor
College of Horticulture, South China Agricultural University, Guangzhou 510642, China
Interests: multi-omics; preservation of litchi, longan and horticultural crops in South China; packaging; sulfur fumigation; postharvest biology
Dr. Xiaomeng Guo

E-Mail
Guest Editor
College of Horticulture, South China Agricultural University, Guangzhou 510642, China
Interests: multi-omics; secondary metabolism; postharvest quality deterioration of litchi, longan and horticultural crops in South China; postharvest biology

Special Issue Information

Dear Colleagues,

Horticultural plants are still alive when during and after harvesting and programmed and complex metabolic processes take place postharvest. The metabolic processes in horticultural crops are spatio-temporally specific, resulting in the formation or even deterioration of quality during postharvest ripening or senescence. Advanced preservation technologies have been widely explored and used to keep horticultural products fresh. However, systematic investigations into their effect on the metabolism of horticultural crops are still limited. The development and wide application of metabolomics technology has provided a powerful means for the study of the postharvest metabolism and regulation of horticultural crops. For this Special Issue, we welcome the submission of research on innovative post-harvest fresh-keeping technology, as well as metabolic analysis of fruits, vegetables, medicinal, aromatic and ornamental plants during postharvest handling, storage and logistics; this is not limited to physiological, biochemical and molecular regulation (at the transcription, post-transcription, translation or post-translation level) analysis.

Dr. Tao Luo
Prof. Dr. Zhenxian Wu
Dr. Xiaomeng Guo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Horticulturae is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • horticultural crops
  • postharvest quality
  • preservation technology
  • regulation mechanism
  • metabolomics

Published Papers (4 papers)

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Research

17 pages, 5013 KiB  
Article
Evaluation of Quality and Microbial Communities in Fermented Chinese Mustard Greens from Guangdong Province, China
by Sarengaowa, Yongxi Kuang, Yun Ding, Hao Xie, Xinyang Tong, Wenzhong Hu and Ke Feng
Horticulturae 2024, 10(4), 399; https://doi.org/10.3390/horticulturae10040399 - 13 Apr 2024
Viewed by 592
Abstract
Fermented Chinese mustard greens are popular fermented vegetable foods in Guangdong Province, China. In this study, the quality characteristics and microbial composition of fermented Chinese mustard greens from different regions, including Shantou (ST), Meizhou (MZ), Yunfu (YF), and Guangzhou (GZ), were evaluated. The [...] Read more.
Fermented Chinese mustard greens are popular fermented vegetable foods in Guangdong Province, China. In this study, the quality characteristics and microbial composition of fermented Chinese mustard greens from different regions, including Shantou (ST), Meizhou (MZ), Yunfu (YF), and Guangzhou (GZ), were evaluated. The colour and texture of fermented Chinese mustard greens were significantly different from those of ST, MZ, YF, and GZ. L* values were 48.62, 42.30, 32.43, and 34.02 in the stem parts of ST, MZ, YF, and GZ, respectively. The chewiness value was greater in GZ (131.26 N) than in MZ (53.25 N), YF (39.99 N), and GZ (24.22 N) zones. The microbial community structure determined by high-throughput sequencing (HTS) demonstrated that Firmicutes, Proteobacteria, and Campilobacterota were the predominant phyla. Lactobacillus was the most predominant microorganism in the MZ and GZ samples and accounted for a greater proportion of the microorganisms in the ST and YF samples. In addition to Lactobacillus, the relative abundances of Cobetia and Weissella were greater in the ST group, while those of Halomonas and Pediococcus were greater in the YF group. There was a significant correlation between the microbial composition and quality indices (colour and texture) among the samples from the four regions. The quality of the fermented Chinese mustard greens in MZ and GZ was significantly different from that of other samples in ST and YF. The Lactobacillus genus (Lactobacillus plantarum and Lactobacillus selangorensis) in MZ and GZ contributed to changes in colour (b*, C*, L*, a*) and texture (firmness and chewiness). This study provided a comprehensive correlation between quality and microbial composition of fermented Chinese mustard greens from different regions in Guangdong Province. The evaluation and correlation between quality and microbiota are helpful for guiding future improvements in fermentation processes and manufacturing high-quality fermented Chinese mustard greens. Full article
(This article belongs to the Special Issue Advances in Postharvest Fresh-Keeping Technology and Metabolomics of Horticultural Plants)
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12 pages, 4217 KiB  
Article
The Effect of Bacillus velezensis LJ02 Compounded with Different Fungi on the Growth of Watermelon Seedlings and Microbial Community Structure
by Weiwei Yu, Tianyi Wu, Ruokui Chang, Yujin Yuan and Yuanhong Wang
Horticulturae 2024, 10(3), 236; https://doi.org/10.3390/horticulturae10030236 - 28 Feb 2024
Viewed by 817
Abstract
The application of beneficial microbial consortium can effectively improve plant disease resistance and its growth. Various fungi were compounded with Bacillus velezensis LJ02 and applied to watermelon plants in this paper. The results showed that the microbial consortium T2 (compounded Bacillus velezensis LJ02 [...] Read more.
The application of beneficial microbial consortium can effectively improve plant disease resistance and its growth. Various fungi were compounded with Bacillus velezensis LJ02 and applied to watermelon plants in this paper. The results showed that the microbial consortium T2 (compounded Bacillus velezensis LJ02 with Aspergillus aculeatus 9) can effectively control gummy stem blight and powdery mildew in watermelon, while the control effect reached 83.56% and 70.93%, respectively (p < 0.05). Compound treatment improved the diversity and richness of the rhizosphere microbial community structure, and the relative abundance of Caulobacterales and Xanthomonadaceae significantly increased after applying T2 to the soil. Meanwhile, the internode length was significantly decreased 28% (p < 0.05), and the maximum leaf length increased 10.33% (p < 0.05). In addition, the microbial consortium delays the maturity of watermelon vegetables. By studying the effects of microbial consortium on watermelon seedlings, our study provides a theoretical basis for the popularization and application of the compound inoculant. Full article
(This article belongs to the Special Issue Advances in Postharvest Fresh-Keeping Technology and Metabolomics of Horticultural Plants)
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21 pages, 7730 KiB  
Article
Elucidating Softening Mechanism of Honey Peach (Prunus persica L.) Stored at Ambient Temperature Using Untargeted Metabolomics Based on Liquid Chromatography-Mass Spectrometry
by Xiaoxue Kong, Haibo Luo, Yanan Chen, Hui Shen, Pingping Shi, Fang Yang, Hong Li and Lijuan Yu
Horticulturae 2023, 9(11), 1210; https://doi.org/10.3390/horticulturae9111210 - 8 Nov 2023
Viewed by 940
Abstract
Peach fruit softening is the result of a series of complex physiological and biochemical reactions that influence shelf life and consumer acceptance; however, the precise mechanisms underlying softening remain unclear. We conducted a metabolomic study of the flesh and peel of the honey [...] Read more.
Peach fruit softening is the result of a series of complex physiological and biochemical reactions that influence shelf life and consumer acceptance; however, the precise mechanisms underlying softening remain unclear. We conducted a metabolomic study of the flesh and peel of the honey peach (Prunus persica L.) to identify critical metabolites before and after fruit softening. Compared to the pre-softening profiles, 155 peel metabolites and 91 flesh metabolites exhibited significant changes after softening (|log2(FC)| > 1; p < 0.05). These metabolites were mainly associated with carbohydrate metabolism, respiratory chain and energy metabolism (citrate cycle, pantothenate and CoA biosynthesis, nicotinate and nicotinamide metabolism, and pentose and glucuronate interconversions), reactive oxygen species (ROS) metabolism, amino acid metabolism, and pyrimidine metabolism. During peach fruit softening, energy supply, carbohydrate and amino acid metabolism, oxidative damage, and plant hormone metabolism were enhanced, whereas amino acid biosynthesis and cell growth declined. These findings contribute to our understanding of the complex mechanisms of postharvest fruit softening, and may assist breeding programs in improving peach fruit quality during storage. Full article
(This article belongs to the Special Issue Advances in Postharvest Fresh-Keeping Technology and Metabolomics of Horticultural Plants)
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19 pages, 1904 KiB  
Article
Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique
by Qin Zhang, Shouliang Zhu, Xin Lin, Junsen Peng, Dengcan Luo, Xuan Wan, Yun Zhang, Xiaoqing Dong and Yuhua Ma
Horticulturae 2023, 9(10), 1069; https://doi.org/10.3390/horticulturae9101069 - 23 Sep 2023
Cited by 1 | Viewed by 1174
Abstract
To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum fruits were analyzed using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results demonstrated that a total [...] Read more.
To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum fruits were analyzed using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results demonstrated that a total of 938 volatile compounds were identified in three plum fruits, including 200 terpenoids, 171 esters, 116 heterocyclic compounds, 89 hydrocarbons, 82 ketones and alcohols, 63 aldehydes, 54 aromatic hydrocarbons, 21 amines, 18 acids, 17 phenols, 10 nitrogenous compounds, 7 sulfur compounds, and other compounds, 470 of which were common to all the cultivars. Moreover, 704, 691, and 704 volatile substances were detected, respectively, in the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum, with terpenoids, esters, and heterocycles as the main compounds, accounting for 62.12~72.03% of the volatile compounds. The results of principal component analysis (PCA) and cluster analysis (CA) illustrated that the ‘Fengtang’ plum and ‘Cuihong’ plum were similar in terms of volatile compounds; the ‘Kongxin’ plum compounds were different from those in the other cultivars. Orthogonal partial least squares discriminant analysis was performed, revealing the typical volatile compounds that differed among the plum fruits of the different varieties; thus, the three plum fruits could be better distinguished. These results can provide a theoretical basis for the studies of plum fruit flavor, quality, and geographical origin identification. Full article
(This article belongs to the Special Issue Advances in Postharvest Fresh-Keeping Technology and Metabolomics of Horticultural Plants)
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