Search Results (49)

Verticillium wilt of olive (VWO), caused by Verticillium dahliae (Vd), represents a significant threat to olive cultivation, particularly to the Moroccan cultivar “Picholine Marocaine”, by reducing yield, tree survival, and overall productivity. Current chemical and cultural control strategies provide limited efficacy, highlighting the need for alternative approaches such as biological control. This study investigated the potential of Rhizophagus irregularis (RI) as a biological agent to mitigate VWO over a 10-month period following V. dahliae inoculation. Disease severity, incidence, and defoliation rate as well as oxidant stress markers, antioxidant enzyme activities, and the phenolic pathway were evaluated in a greenhouse experiment. Our results showed that R. irregularis significantly reduced (p < 0.05) disease severity and incidence by about 31% and 26%, respectively, and decreased defoliation rates by 35% in RI-infected plants (RIV). The presence of R. irregularis triggered enhanced antioxidant enzyme activities (e.g., superoxide dismutase, catalase, and polyphenoloxidase), increased lignin deposition, elevated phenylalanine ammonia-lyase activity, and increased total phenol content in olive tissues. These biochemical and structural changes reduced lipid peroxidation, oxidative stress, and physiological damage, resulting in delayed disease progression. Enhanced accumulation of lignin and total phenolic compounds, particularly in aboveground tissues, was observed. This likely reinforced cell walls and enhanced resistance to pathogen infection. This study demonstrates that R. irregularis offers a promising biocontrol agent for combating soil-borne diseases in olives and other susceptible crops by mitigating VWO, boosting antioxidant defenses, and modulating the phenolic pathway with tissue-specific responses. Full article

Colour plays an important role among the quality traits of durum wheat, attracting consumer attention for the pasta market. The traits involved in colour expression are affected by genotype, environment, and processing. In the present study, based on eighteen durum wheat genotypes grown in eight environments, the effects of different traits related to colour expression were evaluated. Carotenoid pigments, such as lutein and β-carotene content; yellow and brown indices; and lipoxygenase, peroxidase, and polyphenoloxidase activities were analysed in semolina. The effects of processing were evaluated by measuring both the content of carotenoid pigments and colorimetric indices in pasta. The genotype, the environment, and their interaction were significant for all traits, although with a strong prevalence of genotypic effects, except for the brown index. After processing, a decrease in carotenoid content and the yellow index (86.7% and 16.0%, respectively) was observed, while the brown index increased (8.2%). A multiple regression analysis was performed on semolina traits, and the yellow index emerged as the main predictor for pasta colour, strengthening this trait as a fast and reliable criterion of selection. A High-Performance Index tool was also used to identify the genotype and environment that better combine all traits, positively influencing colour expression. All this information can be used in durum wheat breeding programmes for the prediction of pasta colour. Full article

Late blight, caused by Phytophthora infestans, is a devastating disease of potato. Our previous work illustrated that scopolamine, the main bioactive substance of Datura extract, exerts direct inhibitory effects on P. infestans, but it is unclear whether scopolamine and Datura extract can boost resistance to late blight in potato. In this study, P. infestans is used to infect scopolamine-treated potato pieces and leaves, as well as whole potatoes. We found that scopolamine-treated potato is resistant to P. infestans both in vitro and in vivo. The treatment of 4.5 g/L scopolamine reduces the lesion size of whole potato to 54% compared with the control after 20 d of the infection of P. infestans. The disease-resistant substance detection based on the kit method shows that scopolamine triggers the upregulation of polyphenoloxidase, peroxidase, superoxide dismutase activities, and H₂O₂ contents in potato tubers, and the decline of phenylalanine ammonia lyase and catalase activity. A total of 1682 significantly differentially expressed genes were detected with or without scopolamine treatment through high-throughput transcriptome sequencing and the DESeq2 software (version 1.24.0), including 705 upregulated and 977 downregulated genes. Scopolamine may affect the genes functioning in the cell wall, membrane and the plant-pathogen interaction. The addition of Datura extract could directly inhibit the mycelial growth of P. infestans on rye plate medium. In addition, P. infestans was found to be resistant to late blight in potato pieces treated with Datura extract. Datura extract can also be utilized in combination with the chemical fungicide Infinito in field experiments to lessen late blight symptoms and enhance potato yield. To our knowledge, this is the first study to detect the induction of disease resistance by scopolamine, and it also explores the feasibility of Datura extract in potato disease resistance. Full article

As the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the processing were analyzed to illustrate the taste formation of WBT. Withering mainly affected the content of amino acids, while catechins and tea pigments were most influenced by rolling and the pre-metaphase of fermentation. Notably, regulatory gene expression was significantly down-regulated after withering except for polyphenoloxidase1, polyphenoloxidase2, leucoanthocyanidin dioxygenase, chalcone isomerase, and flavonoid 3′, 5′-hydroxylase. Co-expression of flavonoid pathway genes confirmed similar expression patterns of these genes in the same metabolic pathway. Interestingly, rolling and fermentation anaphase had a great effect on polyphenol oxidase, and fermentation pre-metaphase had the greatest effect on cellulase. Since gene regulation mainly occurs before picking, the influence of chemical reaction was greater during processing. It was speculated that polyphenol oxidase and cellulase, which promoted the transformation of quality components, were the key factors in the quality formation of WBT. The above results provide theoretical basis for the processing of WBT and the reference for producing high-quality black tea. Full article

Stem rust, caused by Puccinia graminis f.sp. tritici, is one of the most dangerous rust diseases on wheat. Through physiological, biochemical, and molecular analysis, the relationship between the change in resistance of 15 wheat cultivars to stem rust disease and the response of 41 stem rust resistance genes (Sr,s) as well as TTKSK, TTKST, and TTTSK races was explained. Some cultivars and Sr genes, such as Gemmeiza-9, Gemmeiza-11, Sids-13, Sakha-94, Misr-1, Misr-2, Sr31, and Sr38, became susceptible to infection. Other new cultivars include Mir-3 and Sakha-95, and Sr genes 13, 37, 40, GT, and FR*2/SRTT3-SRTT3-SR10 remain resistant. Some resistance genes have been identified in these resistant cultivars: Sr2, Sr13, Sr24, Sr36, and Sr40. Sr31 was not detected in any cultivars. Reactive oxygen species such as hydrogen peroxide and superoxide, enzymes activities (catalase, peroxidase, and polyphenoloxidase), and electrolyte leakage were increased in the highly susceptible cultivars, while they decreased in the resistant ones. Anatomical characteristics such as the thickness of the epidermis, ground tissue, phloem tissue and vascular bundle diameter in the midrib were decreased in susceptible cultivars compared with resistant cultivars. Our results indicated that some races (TTKSK, TTKST, and TTTSK) appeared for the first time in Egypt and many other countries, which broke the resistant cultivars. The wheat rust breeding program must rely on land races and pyramiding genes in order to develop new resistance genes that will survive for a very long time. Full article

Maydis leaf blight (MLB), caused by the necrotrophic fungus Bipolaris maydis, has caused considerable yield losses in maize production. The hypothesis that maize plants with higher foliar silicon (Si) concentration can be more resistant against MLB was investigated in this study. This goal was achieved through an in-depth analysis of the photosynthetic apparatus (parameters of leaf gas exchange chlorophyll (Chl) a fluorescence and photosynthetic pigments) changes in activities of defense and antioxidative enzymes in leaves of maize plants with (+Si; 2 mM) and without (−Si; 0 mM) Si supplied, as well as challenged and not with B. maydis. The +Si plants showed reduced MLB symptoms (smaller lesions and lower disease severity) due to higher foliar Si concentration and less production of malondialdehyde, hydrogen peroxide, and radical anion superoxide compared to −Si plants. Higher values for leaf gas exchange (rate of net CO₂ assimilation, stomatal conductance to water vapor, and transpiration rate) and Chl a fluorescence (variable-to-maximum Chl a fluorescence ratio, photochemical yield, and yield for dissipation by downregulation) parameters along with preserved pool of chlorophyll a+b and carotenoids were noticed for infected +Si plants compared to infected −Si plants. Activities of defense (chitinase, β-1,3-glucanase, phenylalanine ammonia-lyase, polyphenoloxidase, peroxidase, and lipoxygenase) and antioxidative (ascorbate peroxidase, catalase, superoxide dismutase, and glutathione reductase) enzymes were higher for infected +Si plants compared to infected −Si plants. Collectively, this study highlights the importance of using Si to boost maize resistance against MLB considering the more operative defense reactions and the robustness of the antioxidative metabolism of plants along with the preservation of their photosynthetic apparatus. Full article

White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of reducing initial microbial loads while preserving phenolic compounds content). The valorized pomace (VP) ingredient was added at different proportions to pork burgers (0.5%, 1%, and 3% w/w) to improve their preservation, and the effect was compared to those produced by sulfites and with a control (without sulfites or VP). Burgers were vacuum-packed and refrigerated for 7 days. Microbiological, color, oxidation, and sensory parameters were analyzed. Neither sulfites nor VP reduced the microbial development of most microorganism groups evaluated (p > 0.05); however, both prevented coliform growth during storage (p < 0.01). The use of sulfites prevented the discoloration of burgers during storage, while VP had no effect (p < 0.001). On the contrary, VP limited lipid and protein oxidation development during storage (p > 0.05), while sulfites had no effect. Therefore, the use of VP from white wine production could have an antioxidant effect but a limited antimicrobial or color-protective effect for the preservation of pork burgers. Full article

The present study evaluated the performance of some enzymatic and non-enzymatic antioxidant systems against oxidative stress for 10 to 30 d of refrigeration (R) and 15 to 50 d in controlled atmosphere (CA) conditions in both exocarp and mesocarp of Hass avocados from early and late harvests and at shelf life (SL) or consumption maturity. The possible relationship of the antioxidant systems with the occurrence of physiological disorders is also evaluated. The results indicate that the enzymatic system—superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), phenylalanine ammonium lyase (PAL) and polyphenoloxidase (PPO)—as well as the non-enzymatic system—such as phenolic compounds (PC)—showed different responses to the stress generated during storage and shelf life. In general, SOD, CAT, PAL and PPO did not significantly vary in storage (R or CA). At consumption maturity, SOD, POD and PAL activities decreased in the mesocarp (RSL and CASL), while CAT increased in the exocarp for CASL15-50d. PC instead decreased in the exocarp as the harvest period progressed while it increased in the mesocarp. Physiological disorders (dark spots) showed only in refrigeration on the exocarp at R30d and in mesocarp at RSL30d coincident with low SOD and low SOD and POD activity values, as well as low PC contents (p-coumaric and its derivatives and caffeic acid derivatives), respectively. The results support the use of CA as a postharvest technology to prevent the development of physiological disorders through the joint action of antioxidative defenses during avocado transport to distant markets until consumption maturity is reached. Full article

Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50–400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic content (TPC), polyphenoloxidase (PPO), and peroxidase (POD) activity and the color change at different curing cycles of sweating–drying (C0–C20) of vanilla beans. The rate constants describing the above parameters during the curing cycles were also obtained. The TPC increased from C1 to C6 compared with the untreated green beans after which it started to decrease. The 400 MPa samples showed the highest rate of phenolic increase. Immediately after the killing (C0), the highest increase in PPO activity was observed at 50 MPa (46%), whereas for POD it was at 400 MPa (25%). Both enzymes showed the maximum activity at C1, after which the activity started to decrease. As expected, the L* color parameter decreased during the entire curing for all treatments. An inverse relationship between the rate of TPC decrease and enzymatic activity loss was found, but the relationship with L* was unclear. HHP appears to be an alternative vanilla killing method; nevertheless, more studies are needed to establish its clear advantages over blanching. Full article

Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the “Green” sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25–1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage. Full article

Crustaceans are perishable with a short shelf-life. They are prone to deterioration after capture, particularly during handling, processing, and storage due to melanosis caused by polyphenoloxidase (PPO). Therefore, inhibitory effects of chitooligosaccharide (CHOS) in comparison with CHOS-catechin (CHOS-CAT), CHOS-epigallocatechin gallate (CHOS-EGCG), and CHOS-gallic acid (CHOS-GAL) conjugates on Pacific white shrimp cephalothorax PPO were studied. IC₅₀ of CHOS-CAT (0.32 mg/mL) toward PPO was less than those of all conjugates tested (p < 0.05). CHOS-CAT exhibited the mixed-type inhibition. K_ic (0.58 mg/mL) and K_iu (0.02 mg/mL) of CHOS-CAT were lower than those of other conjugates (p < 0.05). CHOS-CAT showed static fluorescence-quenching, suggesting a change in micro-environment around the active site of PPO. Moreover, CHOS-CAT was linked with various amino acid residues, including Tyr208 or Tyr209 of proPPO via van der Waals, hydrophobic interaction, and hydrogen bonding as elucidated by the molecular docking of proPPO. Although CHOS-CAT had the highest PPO inhibitory activity, it showed a lower binding energy (−8.5 kcal/mol) than other samples, except for CHOS-EGCG (−10.2 kcal/mol). Therefore, CHOS-CAT could act as an anti-melanosis agent in shrimp and other crustaceans to prevent undesirable discoloration associated with quality losses. Full article

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies. Full article

The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase (POD) activity, and the impact of pulsed electronic field (PEF) on fresh-cut apples’ quality was explored. The results showed that the changes to Delicious apples in terms of the color parameter, firmness, and weight loss were comparable to or lower than the other samples, while the TA content was higher than the other samples during storage. Therefore, Delicious was selected for the study of the effects of PEF on fresh-cut apples. By measuring the physicochemical properties and microbiological characteristics within 10 days of storage, it was found that the PPO and POD activity of apples treated with PEF at 3 kV/cm on the 10th day decreased the most, with 44.61% and 36.48% decreases, respectively. In addition, apples treated with 5 kV/cm showed the greatest decrease in malondialdehyde (MDA) content and the number of microorganisms, 63.98%, and 9.17%, respectively. In general, the PEF-treated apples retained a high level of quality. These results suggested that PEF treatment is a promising technology for extending the storage period of fresh-cut apples. Full article

The effectiveness of nitric oxide (NO) for control of grey spot rot cause by Pestalotiopsis eriobotryfolia in harvested loquat fruit and its probable mechanisms have been investigated. The results showed that NO donor sodium nitroprusside (SNP) did not evidently inhibit mycelial growth and spore germination of P. eriobotryfolia, but resulted in a low disease incidence and small lesion diameter. SNP resulted in a higher hydrogen peroxide (H₂O₂) level in the early stage after inoculation and a lower H₂O₂ level in the latter period by regulating the activities of superoxide dismutase, ascorbate peroxidase and catalase. At the same time, SNP enhanced the activities of chitinase, β-1,3-glucanase, phenylalanine ammonialyase, polyphenoloxidase, and total phenolic content in loquat fruit. However, SNP treatment inhibited the activities of cell wall-modifying enzymes and the modification of cell wall components. Our results suggested that NO treatment might have potential in reducing grey spot rot of postharvest loquat fruit. Full article

The effect of isonicotinic acid (INA) in a chitosan (CS)/polyvinyl alcohol (PVA) blend on ripening-dependent changes of preserved green tomatoes (Solanum lycopersicum L.) was examined at room temperature. The results showed that CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations retarded firmness loss and delayed the pigmentation parameters i.e., lycopene (LYP), total carotenes (TCs), and titratable acidity (TA). The CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were able to delay the increase in malondialdehyde (MDA) and total polyphenol (TP) contents. Furthermore, the peroxidase (POD), polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) activities of tomatoes coated with CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were lower than those in other treatments. Meanwhile, the CS/PVA blend had the highest TP content, as well as the highest PPO and PAL activities, at the late stage of maturation. The UV analysis showed that the CS/PVA/INA blend film is a promising UV-protective food packaging material. The pure CS, PVA, and INA formulations, as well as the CS/PVA, CS/PVA/INA 0.5 mM, and CS/PVA/INA 1.0 mM formulations, were characterized by infrared (FTIR). The three polymer formulations showed strong antifungal activity against Alternaria alternata and Botrytis cinerea. Full article