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: closed (10 October 2024) | Viewed by 10707

Special Issue Editors

College of Horticulture, South China Agricultural University, Guangzhou 510642, China
Interests: multi-omics; metabolome; browning; sulfide metabolism; sulfur fumigation and alternative strategies; postharvest biology

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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

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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

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Keywords

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

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Published Papers (9 papers)

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Research

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15 pages, 2792 KiB  
Article
Effects of Chlorine Dioxide on the Postharvest Storage Quality of Fresh-Cut Button Mushrooms (Agaricus bisporus)
by Weiwei Jin, Fengxian Su, Huan Zhou, Qiaojun Jiang, Yan Li, Haijun Zhao and Tao Luo
Horticulturae 2024, 10(11), 1155; https://doi.org/10.3390/horticulturae10111155 - 31 Oct 2024
Viewed by 164
Abstract
The application of chlorine dioxide (ClO2) in microbial safety and quality maintenance of fresh produce has received extensive attention. Fresh-cut button mushrooms (Agaricus bisporus) are prone to spoilage, resulting in a short shelf-life. In this study, ClO2 treatment [...] Read more.
The application of chlorine dioxide (ClO2) in microbial safety and quality maintenance of fresh produce has received extensive attention. Fresh-cut button mushrooms (Agaricus bisporus) are prone to spoilage, resulting in a short shelf-life. In this study, ClO2 treatment was used to preserve fresh-cut button mushrooms, and its effect on maintaining the postharvest quality was investigated using sensory evaluation, weight loss, color, firmness, respiration rate, electronic-nose (E-nose) analysis and microbial analysis. During the 8 d storage, both the 50 and 100 mg·L−1 ClO2 treatment reduced the aerobic bacteria count on the surface of fresh-cut button mushrooms. However, the results showed that the 50 mg·L−1 ClO2 treatment but not the 100 mg·L−1 ClO2 treatment significantly inhibited the deterioration of comprehensive quality. The 50 mg·L−1 ClO2 treatment maintained the high sensory evaluation and pleasant volatile odor of fresh-cut button mushrooms as well as reduced the decreasing of fresh weight and firmness. Contrary to expectations, the application of ClO2 treatment showed worse appearances in color (lower L*, higher a*, b* and browning index) of fresh-cut button mushrooms. Significant differences were observed between CK and ClO2-treated groups from day 0 to day 6, while there were no significant differences of a*, b* and browning index between CK and the 50 mg·L−1 ClO2 treatment at the end of storage (on day 8). In conclusion, the 50 mg·L−1 ClO2 can maintain the good quality of fresh-cut button mushrooms. Full article
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17 pages, 1180 KiB  
Article
Chemical Profiles and Antimicrobial Properties of Essential Oils from Orange, Pummelo, and Tangelo Cultivated in Greece
by Eleni Anastasopoulou, Konstantia Graikou, Vasileios Ziogas, Christos Ganos, Fabrizio Calapai and Ioanna Chinou
Horticulturae 2024, 10(8), 792; https://doi.org/10.3390/horticulturae10080792 - 26 Jul 2024
Viewed by 1104
Abstract
In the framework of our studies on Citrus cultivars in Greece, the chemical composition of the essential oils (EOs) from the peels and leaves of orange, pummelo, and tangelo (mandarin × grapefruit hybrid) cultivated in Greece have been studied. All EOs have been [...] Read more.
In the framework of our studies on Citrus cultivars in Greece, the chemical composition of the essential oils (EOs) from the peels and leaves of orange, pummelo, and tangelo (mandarin × grapefruit hybrid) cultivated in Greece have been studied. All EOs have been analyzed through GC-MS, and a total of 47 and 87 metabolites were identified in the peels and leaves, respectively. These metabolites are classified into the chemical groups of terpenes, alcohols, aldehydes, esters, ketones, and organic acids. Limonene was the most abundant compound in the peel EOs. Moreover, bioactive polymethoxyflavones (PMFs) were isolated and structurally determined from the peels of orange and tangelo, highlighting them as a good potential source of natural PMFs. All EOs were evaluated for their antimicrobial activity against nine human pathogenic microorganisms (six bacteria and three fungi), showing an interesting profile. The EOs from the peels of all Citrus species exhibited a stronger antimicrobial activity compared to those from the leaves. The susceptibility of the assayed Gram-positive bacteria was observed to be greater than that of Gram-negative bacteria, while the fungi were also relatively less resistant than bacteria. The rootstock choice did not influence the EO profile of the fruit peel but exerted an influence on the chemical profile of the leaves. Full article
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10 pages, 1116 KiB  
Article
Modelling the Growth of Listeria monocytogenes on Fresh-Cut Cucumbers at Various Storage Temperatures
by Ke Feng, Sarengaowa, Junyi Ma and Wenzhong Hu
Horticulturae 2024, 10(7), 667; https://doi.org/10.3390/horticulturae10070667 - 24 Jun 2024
Cited by 2 | Viewed by 845
Abstract
The primary objective of this study was to investigate the behavior of Listeria monocytogenes (L. monocytogenes) on fresh-cut cucumbers. Fresh-cut cucumber samples were inoculated with a mixture of six strains of L. monocytogenes. The inoculated samples were stored at 5, [...] Read more.
The primary objective of this study was to investigate the behavior of Listeria monocytogenes (L. monocytogenes) on fresh-cut cucumbers. Fresh-cut cucumber samples were inoculated with a mixture of six strains of L. monocytogenes. The inoculated samples were stored at 5, 10, 15, 20, 25, 30, and 35 °C. The results demonstrated that L. monocytogenes was able to grow on fresh-cut cucumbers at all the evaluated temperatures, although its growth decreased but was not inhibited at 5 °C. An extreme storage temperature of 35 °C considerably reduced the lag time. L. monocytogenes growth on fresh-cut cucumbers was controlled for several days by storage at a low temperature, mainly at 5 °C. Thus, this product should only be stored at low temperatures. The growth process was fitted by the Baranyi model, with the specific growth rates equally well-fitted to the Ratkowsky square-root model. The R-square and mean square error values for the corresponding Ratkowsky square-root models were 0.97 (R2 > 0.95) and 0.02, respectively. The Baranyi and Ratkowsky square-root models exhibited good relevancy. The predictive models developed in this study can be used to estimate the risk assessment of L. monocytogenes on fresh-cut cucumber. Full article
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15 pages, 2783 KiB  
Article
Comprehensive Evaluation of the ‘Shixia’ Longan Quality under Postharvest Ambient Storage: The Volatile Compounds Played a Critical Part
by Jingyi Li, Tao Luo, Jianhang Xu, Difa Zhu, Dongmei Han and Zhenxian Wu
Horticulturae 2024, 10(6), 585; https://doi.org/10.3390/horticulturae10060585 - 3 Jun 2024
Viewed by 696
Abstract
Longan fruit generally undergoes rapid quality deterioration during the postharvest stage, with the manifestation of flavor loss as well as pronounced off-odor production. Nevertheless, the unapparent aroma makes people ignore the odor change in postharvest longan. Sensory analysis serves as an indispensable method [...] Read more.
Longan fruit generally undergoes rapid quality deterioration during the postharvest stage, with the manifestation of flavor loss as well as pronounced off-odor production. Nevertheless, the unapparent aroma makes people ignore the odor change in postharvest longan. Sensory analysis serves as an indispensable method combining instrumental detection and the perceptibility of human sensation in a comprehensive evaluation of quality during production and consumption. In this study, we established the evaluating data of the appearance, flavor, taste substances, volatile profiles, and deterioration of ‘Shixia’ longan throughout room-temperature storage using instrument assessment and descriptive measurements. Our results indicated that both the appearance state and the taste condition notably engendered confusion or trouble for consumers to judge under the quality transition period. Conversely, the development of odor was highly consistent with that of quality deterioration. Some unpleasant volatile substances including alcohol (ethanol), acid (acetic acid), and esters (acetic acid methyl ester and ethyl acetate) were probably the cause of off-odor during the storage. The result of the sensory evaluation also presents a more significant relevance between the overall quality and the odor. Generally, the work paved the way to reveal the importance of odor profiles for assessing the comprehensive quality condition of postharvest room-temperature stored longan. Full article
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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 1221
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
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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 1253
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
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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
Cited by 1 | Viewed by 1390
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
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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 3 | Viewed by 1786
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
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Review

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19 pages, 819 KiB  
Review
Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables
by Dixin Chen, Yang Zhang, Jianshe Zhao, Li Liu and Long Zhao
Horticulturae 2024, 10(10), 1098; https://doi.org/10.3390/horticulturae10101098 - 16 Oct 2024
Viewed by 845
Abstract
Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor affecting their market expansion, and advances [...] Read more.
Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor affecting their market expansion, and advances in preservation technology are needed to prolong their shelf life. Some traditional chemical preservatives are disliked by health-seeking consumers because of worries about toxicity. Chemical preservation is inexpensive and highly efficient, but sometimes it carries risks for human health. Biological preservation methods are safer and more appealing, but they are not applicable to large-scale production. Physical fresh-keeping methods have been used for the storage and transportation of fresh-cut fruits and vegetables due to the ease of application. This review discusses current research in fresh-keeping technology for the preservation of fresh-cut fruits and vegetables. Preservation methods include low temperature, modified atmosphere packaging, cold plasma, pulsed light, ultrasonics, ultraviolet light, and ozonated water. As promising alternatives to chemical methods, these novel processes have been evaluated singly or combined with natural preservatives or other methods to extend the shelf life of fresh-cut fruits and vegetables and to provide references and assessments for further development and application of fresh-cut fruit and vegetable preservation technology. Full article
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