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Abstract: For best visual quality retention of fresh-cut fruits, the preferred storage temperature is never higher than 5°C, which is considered a chilling temperature for chilling sensitive tropical fruit like mango. Changes in visual and compositional attributes, aroma volatile production, respiration rate, and electrolyte leakage were evaluated in whole and fresh-cut partially ripe ‘Kent’ mangoes stored for 10d at chilling (5°C) and non-chilling (12°C) temperatures in order to determine if fresh-cut mangoes are subject to chilling injury at their typical handling temperature. The experiment was conducted twice during two Florida mango seasons, with fruit from two different sources. Results from the two harvests were significantly different and therefore were analyzed separately. Visual quality degradation was faster at 12°C than at 5°C, and limited the shelf-life of the fresh-cut mangoes to 3–4d at 12°C versus 5–6d at 5°C. Soluble solids content did not differ among whole fruit or fresh-cut slices stored at either chilling or non-chilling temperatures, but respiration rate, pH, and total ascorbic acid were all lower and titratable acidity was higher in both the fresh-cut slices and whole fruit stored at 5°C compared with storage at 12°C. Subjective evaluation indicated that aroma intensity declined more during storage of fresh-cut slices at 5°C than at 12°C, and the aroma volatiles acetaldehyde, ethyl acetate, and ethyl butyrate were found to be significantly reduced in the slices stored at 5°C, but only in the second harvest; production of alcohols (methanol and ethanol) was also lower in samples stored at 5°C. Although electrolyte leakage was higher in fresh-cut slices than in whole fruit, no conclusion could be made regarding the effect of storage temperature. It is unclear whether the storage duration at 5°C was sufficiently long to cause chilling injury in fresh-cut mango slices since no visual symptoms developed in whole fruit. However, lower ascorbic acid content, higher titratable acidity, reduction of volatiles, and increased softening of whole fruit at 5°C versus 12°C, which are all indicative of CI, suggest that the fresh-cut mango slices did experience chilling stress. [Copyright &y& Elsevier]

Abstract: This study addressed the effects of hot water (HW) quarantine treatment as mandated by the USDA-APHIS, for all mangoes imported to the United States, on the visual and compositional quality factors, aroma volatile production, respiration rate, and electrolyte leakage of fresh-cut ‘Kent’ mango slices during subsequent storage at 5°C for 10 d. The experiment was conducted twice during two Florida mango seasons, with fruit from two different sources. Results from the two harvests were significantly different and therefore were analyzed separately. In general, the visual quality, electrolyte leakage, firmness, and aroma volatile production (based on the quantification of 16 aroma volatiles) did not differ between the fresh-cut slices prepared from HW- and non-HW-treated fruit. The fresh-cut slices from non-HW-treated fruit had higher soluble solids content than the HW-treated samples. There were also differences between the treatments for respiration rate, titratable acidity, and pH; but, the results were contradictory between the two harvests. Overall, the results suggest that the HW quarantine treatment applied to whole mangoes does not significantly affect the quality of fresh-cut ‘Kent’ mango slices stored at 5°C. [Copyright &y& Elsevier]

To study the effects of storage atmosphere on the main quality attributes of minimally processed leeks, stalks were stored in air, 1, 3 or 5% O2 in N2, 6, 11 or 17% CO2 in air, or 1% O2 +14% CO2 in N2 at 6.5°C for 14 days. In addition, other leeks were subjected to a preprocessing treatment consisting of exposure to air or 1% O2 +14% CO2 at 6.5°C for 0, 12, or 24h prior to minimal processing and storage in air or 1% O2 +14% CO2 at 6.5°C for 14 days. Leaf and root growth, number of newly formed roots, color changes at the basal cut surface as well as on the white and green leaf tissue, fresh weight loss, and enzymatically produced pyruvic acid content were determined. Storage of minimally processed leek stalks in 1% O2 at 6.5°C for 14 days minimized leaf and root growth as well as color changes at the center of the basal cut surface, but did not prevent peripheral discoloration of the basal cut surface; the other reduced O2 and elevated CO2 treatments were less effective than 1% O2 in reducing leaf and root growth and cut surface discoloration. Storage in 1% O2 +14% CO2, however, resulted in an additional beneficial effect compared with 1% O2 alone by preventing the appearance of peripheral discoloration on the basal cut surface. Exposure to 1% O2 +14% CO2 at 6.5°C for 12 or 24h prior to processing did not further contribute to quality maintenance of minimally processed leeks during storage in either air or 1% O2 +14% CO2 at 6.5°C for 14 days. [Copyright &y& Elsevier]

• A HW applied on MG tomatoes induced higher antioxidant capacity when ripe. • High-temperature ethylene treatment promoted phenolics compounds. • HW synergized with high temperature ethylene treatment to promote antioxidants. • High temperature ethylene treatment delayed ripening of tomatoes. Controlled postharvest stresses were used to induce the synthesis of antioxidants in tomato fruit. In this study, a hot-water (HW) treatment of 52 °C for 5 min promoted higher total oxygen radical absorbance capacity (ORAC) compared to fruit immersed in 25 °C water for 5 min. Whereas, ethylene treatment at high temperature, particularly at 35 °C for 24, 48 or 72 h, induced higher content of total phenolics and ferric reducing ability of plasma (FRAP) than fruit treated with ethylene at 20 or 30 °C. In combination, there was synergy between the treatments, and this was most notable by the increase of total phenolics in HW-treated tomatoes exposed to ethylene at 35 °C for 24, 48 or 72 h. There was also a significant increase of total ORAC in HW-treated fruit exposed to ethylene at 30 °C for 72 h or 35 °C for 24, 48 or 72 h. This increase in antioxidant capacity was observed in the hydrophilic fraction of HW-treated fruit exposed to ethylene at 30 °C for 72 h or 35 °C for 24 or 48 h and in the lipophilic fraction of HW-treated tomatoes exposed to ethylene at 35 °C for 24, 48 or 72 h. Moreover, The HW-treatment especially maintained the level of total carotenoids and ascorbic acid when exposed to ethylene at 30 °C for 72 h or 35 °C for 48 or 72 h. Nevertheless, the high temperature ethylene treatment reduced the a* value of tomato peel regardless of the application of HW treatment. In conclusion, application of a HW treatment of 52 °C for 5 min followed by exposure to ethylene at 35 °C for 48 h was most effective in synergistically improving the antioxidant capacity and composition of tomatoes without severely impairing color development. [ABSTRACT FROM AUTHOR]

The management of postharvest broccoli (Brassica oleracea L. var. italica) exemplifies a crucial element in ensuring agricultural sustainability and food preservation. The main aim of our study was to investigate the physiological and molecular factors that influence the shelf life of broccoli by employing several technologies known to influence its deterioration, namely controlled atmosphere (CA), 1-methylcyclopropene (1-MCP), and ethylene interventions. Controlled atmosphere (CA) and 1-methylcyclopropene (1-MCP) delay the senescence process whereas ethylene promotes broccoli senescence. The study involved physiological assessments to investigate the broccoli senescence patterns as influenced by temperature, and the effects of CA, 1-MCP, and ethylene on the shelf life of broccoli. Concurrently, RNA sequencing and subsequent analysis improved our understanding of the intricate molecular mechanisms behind postharvest senescence. The application of 1-MCP and CA demonstrated significant delays in the senescence process, affirming their effectiveness in maintaining broccoli quality during postharvest storage. We found that the MAPK pathway during 1-MCP treatment was involved in stress and defense responses by expression of genes like WRKY33, WRKY29, EIN3, PYL4, Catalase 2-like (CAT2 like), and SRK2E. Furthermore, alterations in auxin-responsive genes like IAA, SAUR21, and SAUR36 highlight the differential modulation of ethylene and auxin signaling pathways. A subsequent experiment demonstrated that in postharvest broccoli, exogenous auxin promotes senescence and auxin inhibitors retard senescence. Downregulation of key enzymatic genes, including UTP-glucose-1-phosphate uridylyltransferases, during CA treatment points to inhibition of glycolysis, which might be one of the mechanisms to enhance the shelf life of harvested products and delay senescence. Senescence-associated gene expression patterns suggested stage-specific connections that need additional investigation. This study offers valuable insights into the field of postharvest management, providing practical knowledge by identifying target genes for enhancing broccoli storage life and mitigating food waste. • 1-MCP and CA delay postharvest senescence in broccoli by different mechanisms. • Pectate lyase and polygalacturonase were shown to be involved in senescence. • SAGs can act as markers to identify the developmental stage of broccoli after harvest. • Exogenous auxin promotes senescence in postharvest broccoli. [ABSTRACT FROM AUTHOR]

Abstract: Long term low temperature storage of mature-green tomatoes is currently risky because of the likely development of chilling injury (CI), reducing shelf life and hence restricting flexibility of trade. Intermittent warming (IW) has been proposed as a potential solution to aid successful long term tomato storage. The effectiveness of an IW regime in reducing CI was tested in two different tomato cultivars each grown in a different production conditions (Palmerston North, New Zealand and FL, USA) and stored at low temperature. Three cycles of IW to 20°C for 24h every 7d reduced CI and decay development in fruit stored at either 2.5 or 6°C for 27d. However, efficacy of IW differed greatly between the two cultivars/production regions. Cycles of IW enhanced red colour development in New Zealand greenhouse-grown ‘Cedrico’ tomatoes stored at 6°C, while the same cycles in field-grown ‘Soraya’ tomatoes in Florida did not. Decay severity was higher in ‘Soraya’ and occurred at both 2.5 and 6°C, whereas ‘Cedrico’ showed decay at only 2.5°C. However, IW reduced decay incidence in tomatoes from both locations. While IW was effective in reducing CI in both cultivars/production regions, these results suggest that CI symptoms and IW efficacy are highly dependent on cultivar and/or production conditions. [Copyright &y& Elsevier]

Abstract: ‘Rhapsody’ tomatoes were exposed to air at 20 (control), 34 or 38°C, and 95% RH for 24h and then stored at 4°C or 20°C for up to 4 weeks. Fruit exposed to 34 or 38°C and stored at 20°C had higher cysteine, “reduced glutathione”, catalase, and glutathione S-transferase, but lower isoascorbic acid and ascorbate peroxidase compared to control fruit. Fruit exposed to 38°C developed slight heat injury, and had slightly lower β-carotene, lycopene, cysteine, ascorbate peroxidase, catalase, and “reduced glutathione” compared to fruit exposed to 34°C. Fruit stored at 4°C had less color development, lower β-carotene, lycopene, ascorbic acid, isoascorbic acid, dehydroascorbic acid, cysteine and “reduced glutathione”, and higher α-tocopherol, dehydroascorbate reductase, peroxidase, catalase, and glutathione reductase than those stored at 20°C. Of the two heat treatments, 34°C for 24h caused little injury, and had less negative effects on antioxidants during storage at 4 or 20°C than did prior exposure to 38°C. [Copyright &y& Elsevier]

Abstract: Respiration rate, sensory attributes, colour alterations, and water, chlorophyll and ascorbic acid contents were monitored during storage of shredded Galega kale (Brassica oleracea var. acephala DC.) at 20°C to define an adequate range of O2 and CO2 partial pressures for product preservation. Different low O2 and high CO2 atmospheres were tested. First, tolerance to low O2 partial pressures (1, 2, 3 or 21kPa O2 with balance N2) was tested. Quality retention was improved as O2 partial pressure was reduced and there was no induction of anaerobic respiration. Then, tolerance to high CO2 partial pressures (0, 10, 15 or 20kPa CO2 plus 21kPa O2 and balance N2) was tested. The high CO2 partial pressures extended the shelf life of the shredded kale and no symptoms of CO2 injury were detected. Finally, combinations of low O2 and high CO2 (1 or 2kPa O2 plus 15 or 20kPa CO2, with balance N2, and an air control) were analysed. No differences were observed among the different gas combinations. An atmosphere of 1–2kPa O2 plus 15–20kPa CO2 and balance N2 extends the shelf life of shredded Galega kale to 4–5 days at 20°C, compared with 2–3 days in air storage. Predictive models of chlorophyll a and b degradation as a function of time and gas composition were developed. [Copyright &y& Elsevier]

Soft nose is a physiological disorder in the distal flesh of mango fruit during ripening, which results in the decline in its consumer acceptance and salability. In this study, transcriptomic methods were used to compare mesocarp tissue from soft nose and healthy 'Keitt' mango fruit at different ripeness stages to identify the genes that are affected by soft nose disorder. The analysis revealed that the occurrence of soft nose affected plant hormone signaling pathways, particularly for abscisic acid (ABA) and ethylene. Also, accelerated starch decomposition and sucrose accumulation were found to be involved in development of soft nose disorder in mango fruit. Thus, soft nose fruit had lower contents of ABA and starch, and higher contents of sucrose, fructose, glucose and β -carotene compared to the healthy fruit. Also, we constructed a network of potential transcription factors and genes related to ABA and starch-sucrose metabolism that might be associated with soft nose disorder, and suggested that ABA might interact with ethylene to collectively regulate changes in downstream metabolic networks, thereby promoting development of soft nose disorder in 'Keitt' mango fruit during postharvest. • The occurrence of soft nose disorder affected ABA and ethylene in mango. • Soft nose disorder accelerated starch decomposition and sucrose accumulation in mango. • ABA might interact with ethylene promoting development of soft nose disorder in mango. • Transcription factors and genes related to ABA and starch-sucrose were constructed. [ABSTRACT FROM AUTHOR]

The nutritional value of broccoli (Brassica oleracea L. var. Italica), its health benefits, as well as its economic value in world production make broccoli an ideal target for improvement given its current postharvest problems related to rapid senescence. Broccoli florets are harvested when their flowers are still developing and photosynthetically active. Harvest causes disruption of supply of water, hormones, nutrients, and energy, leads to imbalance of source-to-sink transition, and triggers stress-induced senescence. There is a clear gap in knowledge about the mechanisms of developmentally regulated, natural (on-plant) senescence and stress-induced postharvest senescence in broccoli. In this study, we aimed at elucidating the molecular mechanisms of natural (on-plant) senescence in broccoli in contrast to postharvest senescence. The genetic progression of natural senescence in broccoli florets was profiled in this study through the RNA-sequencing approach. Candidate genes were identified at each developmental stage of broccoli floret for the involvement of senescence by developmental signals. We further conducted comparative transcriptome analysis on those genes under developmentally regulated senescence and stress-induced postharvest senescence. We found that many genes behave differently in the two conditions, such as sugar transport family, senescence-associated genes (SAGs), ethylene biosynthesis and signaling genes, and flower senescence genes. A comparison of two SWEET family genes SWEET 3 and SWEET 9 in natural and postharvest senescence demonstrated opposite roles in source-sink transition in broccoli. Moreover, we found previously unreported transcription factors including stomatal patterning genes MUTE, SCREAM2, and FAMA and brassinosteroid signaling gene BR ENHANCED EXPRESSION 1 (BEE) that were regulated during natural senescence. In this research, we identified genes involved in natural senescence and further compared with postharvest senescence of commercial maturity broccoli to understand the dynamic senescence networks regulated by both developmental cues and stress signals. • Transcriptional profiling of natural (on-plant) senescence in broccoli. • Identification of genes that play a role in natural versus postharvest senescence. • Comparative analysis of developmental and stress-induced postharvest senescence. [ABSTRACT FROM AUTHOR]

• Models on interactions of postharvest food quality, water and energy are developing. • An existing model was enhanced and implemented for a representative tomato operation in Florida. • Results were upscaled to obtain statewide estimates of water, energy and PHL. • Model estimates were 20% lower than observed values for each operation. • PHL was 22% for the case study operation and upscaled to 16% for the state of Florida. • The model indicates that operations for one box uses 0.81 L of water ad 2.0 kWh of energy. With a growing worldwide population, feeding 10 billion people by the year 2050 is the next global challenge. Fresh produce systems account for a significant fraction of total food and resource consumption due to their perishable nature, with postharvest quality being a key challenge. Production models for fresh produce are widely used and well adapted, whereas postharvest operations (PO) models have only recently been developed. The overarching goal is to quantify interactions of food quality, water and energy use in PO. In this study, an existing PO model was enhanced and implemented for a field grown tomato operation in Florida. Model estimates were compared with data from a representative operation, and were upscaled to obtain statewide estimates. The enhanced model was found to be the most sensitive to harvest frequency, quantity shipped to customer, and quantity harvested. At maximum grower profit, the model estimated water and energy quantities roughly 20% lower for each operation. The representative operation exceeded optimal water and energy usage because the farmers, despite having efficient production, commonly "over-produce" far beyond optimal levels for reasons including risk of loss, tradition, low market prices, and large fixed costs of operation. Postharvest loss estimated by the model was 22% of quantity harvested for the representative operation. The upscaled regional postharvest losses were at 16% for the state of Florida. Operation-specific water and energy use from the case study were upscaled to give regional monthly estimates of 50.3 million liters and 28.3 million kWh, respectively. Such interactions provide insights into postharvest decisions made by commercial operations and impacts of these decisions on the food, water and energy system. The integrated modeling framework in this study can be extended to other crops and quantify interactions of water, energy and, postharvest losses to optimize efficient management practices. [ABSTRACT FROM AUTHOR]

Pink rib discoloration is a physiological disorder resulting in loss of quality and marketability of minimally processed and whole head lettuce (Lactuca sativa L.). Although the biochemistry of pink rib is complex and a comprehensive understanding is lacking, multiple research efforts have focused on inhibiting or reducing pink rib through exogenous application of small molecules such as L -cysteine. In this study, the effects of naturally occurring phytochemicals [serotonin (0.5 or 1 g L−1), naringenin (0.5 g L−1), L -cysteine (0.5 g L−1), and melatonin (1 g L−1)] on pink rib expression were examined in iceberg and Romaine lettuce. The exogenous application of these natural compounds was investigated for reduced pink rib discoloration in lettuce during simulated commercial storage and examined for metabolite and enzymatic activity changes. Immersing wounded midribs for 30 s in serotonin, naringenin, or L -cysteine solutions had no or only a slight inhibitory effect to inhibit pink rib discoloration while those immersed in a melatonin solution had reduced development of pink rib in both iceberg and Romaine lettuces after 5 d at 5 °C. Phenylalanine ammonia lyase (PAL) activity and chlorogenic acid concentration increased upon pink rib discoloration, consistent with previous reports. However, melatonin-treated samples did not result in reduced PAL activity, chlorogenic acid content, or polyphenol oxidase (PPO) activity. Untargeted metabolite analysis showed that melatonin treatment resulted in a global effect on metabolite changes in the wounded lettuce midrib tissue. To compare the severity of pink rib among treatments, pink rib was quantified throughout storage visually and by converting digital images of the lettuce midribs to the L*a*b* color space. The a* component of L*a*b* represents redness versus greenness, thus its values were used to objectively measure pink rib severity. Melatonin was shown to be a promising compound to minimize development of pink rib discoloration at cut surfaces of iceberg and Romaine lettuce during commercial handling and storage. • Melatonin treatment delayed pink rib development of lettuce. • Melatonin alleviated overall metabolite changes in wounded lettuce midribs. • RGB imaging method improved quantification of pink rib discoloration. [ABSTRACT FROM AUTHOR]

Dry matter content (DMC) at harvest has been shown to be highly correlated with soluble solids content (SSC), which determines consumer acceptance of ripe mango. However, studies are required to evaluate the stability of the relationship among DMC x SSC x consumer acceptance for different mango cultivars under different climatic/seasonal growing conditions. The hypothesis of our study was that the minimum mango DMC required to achieve high consumer quality and acceptance is highly affected by the cultivar and climatic/seasonal growing conditions. The objective of this study was to determine the fruit DMC at harvest required to achieve high consumer quality and acceptance for 'Palmer' and 'Tommy Atkins' mangoes produced during the summer and winter growing seasons in the São Francisco Valley, Brazil. The DMC of 'Palmer' and 'Tommy Atkins' mangoes linearly increased during the last month before harvest in fruit produced in both growing seasons. During the last month before harvest, the DMC accumulation rates were 4.4 and 5.7 g kg−1 per week in 'Palmer' and 8.1 and 8.5 g kg−1 per week in 'Tommy Atkins' mangoes produced in the summer and winter, respectively. At harvest, a portable Vis-NIR spectrometer was used to non-destructively determine the DMC of 'Palmer' and 'Tommy Atkins' mangoes that were then grouped into three different DMC categories for each cultivar and season, with ranges from 50 to 80 g kg−1. The fruit were then kept at 12 °C with relative humidity of 90–95% to simulate the shipping conditions, until they reached the ready-to-eat ripeness stage, with flesh firmness ≤ 15 N. The fruit were then subjected to physicochemical and sensory analyses. Higher DMC at harvest results in higher soluble solids content in ripe mangoes. Minimum DMC values at harvest to guarantee that consumers will respond with at least "like moderately" (score of 7 out of 9) in sensory testing of mango fruit were found to be 137 g kg−1 and 145 g kg−1 for 'Palmer' and 144 g kg−1 and 153 g kg−1 for 'Tommy Atkins' for summer and winter harvests, respectively. The minimum mango DMC required to achieve high consumer quality and acceptance was weakly related to cultivar and climatic/seasonal growing conditions. • The minimum DMC at harvest depends on mango genotype and growing conditions. • 'Palmer' mango produced in the winter should be harvested with > 145 g kg−1 DMC. • 'Palmer' mango produced in the summer should be harvested with > 137 g kg−1 DMC. • 'Tommy Atkins' mango produced in the winter should be harvested with > 153 g kg−1 DMC. • 'Tommy Atkins' mango produced in the summer should be harvested with > 144 g kg−1 DMC. [ABSTRACT FROM AUTHOR]

Highlights: [•] Aqueous and gaseous 1-MCP effectively delayed ripening of avocado. [•] Higher concentrations of 1-MCP had the greatest effect on pulp textural parameters. [•] Gaseous 1-MCP had greater effect on late-season fruit quality than aqueous 1-MCP. [•] In general, ratings of overall liking were not affected by 1-MCP treatment. [ABSTRACT FROM AUTHOR]

Abstract: Hexanal, Z-3-hexenal, E-2-hexenal, hexanol, and Z-3-hexenol are major tomato (Solanum lycopersicum L.) volatile aroma compounds derived from oxygenation of unsaturated fatty acids. Chilling and heating may suppress production of these C6 volatiles. The objective of this research was to determine the effects of chilling or heating on gene expression and enzyme activity of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH), which catalyze key steps in C6 volatile production via the oxylipin pathway. ‘Tasti-Lee’ and ‘Sanibel’ tomatoes, harvested at different stages of fruit development, were ripened to full (red) ripe stage at 20°C. Fruit were then treated by either chilling (5°C for 5d) or heating (52°C hot water for 15min), then cooled with 23°C tap water to 25°C and placed at 20°C for 4d, or held continuously at 20°C as the control. Both chilling and heating reduced C6 aldehyde and alcohol aroma volatiles immediately after treatment, and the levels of aldehydes did not fully recover after 4d at 20°C. Chilling down-regulated expression of TomloxA, B, and C, but not D; however, it increased total LOX activity. Chilling also down-regulated HPL and ADH expression immediately after treatment, but, after 4d at 20°C, both genes were up-regulated compared to the control. HPL activity in chilled tomatoes was reduced, but recovered to control levels after 4d at 20°C. ADH activity in chilled fruit decreased after 4d at 20°C. On the other hand, heating greatly up-regulated TomloxB and C expression, even after 4d at 20°C, and slightly down-regulated TomloxA and D, while increasing overall LOX activity. Heating up-regulated both HPL and ADH, and that effect persisted for 4d at 20°C. However, heating reduced the activities of HPL for 4d at 20°C and ADH immediately after treatment. The results indicate that heating and chilling regulate C6 volatile production by different mechanisms. Chilling-induced inhibition of C6 volatile production may be due to down-regulation of gene expression, and subsequent reduction of HPL and ADH enzyme activities in the oxylipin pathway. Heating-inhibition of C6 volatile production, however, does not appear to be due to down-regulation of gene expression, but HPL and ADH activities were briefly suppressed. [Copyright &y& Elsevier]

• Identification of senescence-associated genes in postharvest senescence. • The identified candidate genes could serve as markers for broccoli senescence stages. • Understanding function of Senescence-Associated Genes supports shelf-life extension. We used genomic tools to understand senescence and molecular signaling events in harvested broccoli florets stored at 25 or 4 °C to test the hypothesis that genetic markers can be used to identify the stage of senescence or physiological age of plant tissue. The RNA-sequencing approach provided key insights into the gradual changes in transcriptome during postharvest storage in broccoli. We found that 4279 and 4143 transcripts were differentially expressed after 3 and 5 days of storage at the two storage temperatures, respectively. We then performed genome-wide comparisons at 25 and 4 °C and illustrated the temporal and spatial-specific genes in stored broccoli. By using quantitative Real-Time PCR and transient tobacco assay, we validated our RNA-sequencing experiment. We further performed comparative analysis of Arabidopsis and broccoli to disclose conserved senescence genes. Concurrently, we found that 43 genes were senescence-specific genes that are common senescence-associated genes (SAGs) regardless of tissue-specific expression. Interestingly, we observed 73 transcription factors (TFs) within this group that might form a core transcriptional regulatory circuitry to control the onset and progression of senescence. Moreover, we also identified new molecular players involved in postharvest senescence including brassinosteroids (BR) perception genes, BIK1 (Brassinosteroid-Interacting Kinase1), BRL1 (BRI1-like 1), BIR1 (BAK1-Inteacting Receptor-Like Kinase 1), stomatal patterning gene SPCH , and circadian clock genes CCA1. Those genes could serve as 'freshness-indicators' for the stage of senescence or relative freshness of the product. This report identified the SAGs that are essential for tissue-specific senescence and provided fundamental insights into signaling events during postharvest senescence in Brassica plants. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to elucidate the relationship between low pressure (LP) such as that found aboard cargo aircraft and the residual effect on stomatal aperture of Beit Alpha-type cucumbers during subsequent, simulated after-flight storage. In order to simulate flight conditions, cucumbers previously equilibrated to 4°C were stored in darkness for 6h at 71kPa, 20°C, and initial relative humidity (RH) of 70% in either airtight or non-airtight (air-flow rate of 0.415Ls−1) containers. Cucumbers in airtight and non-airtight containers at 101kPa were used as controls. After the flight simulation, the fruit were transferred to 101kPa cold rooms at 20°C and 70% RH or 7°C and 90% RH and stored in darkness for 7 days. Exposure of cucumbers to 71kPa in either airtight or non-airtight containers increased moisture loss after-flight simulation, and throughout storage compared to 101kPa. Most stomata were fully or partially open immediately after-flight simulation regardless of treatment, however, cucumbers from the LP treatments retained significantly more open stomata compared to their respective controls after 96h of subsequent storage at 101kPa. This suggests that cucumbers exposed to a LP of 71kPa for only 6h, may exhibit an indirect stress response that occurs only when the fruit are returned to 101kPa, preventing stomatal closure. This residual effect may be explained by the possibility that LP enhances outward diffusion of CO2, reducing intercellular CO2 concentration (C i), and causing stomata to open. When the fruit are transferred to 101kPa, stomata may remain open to restore the C i. [Copyright &y& Elsevier]

• Muscadine berries treated with controlled atmosphere remained firmer during storage than berries in normal air. • Decay control was greatly improved by increasing the CO 2 concentration compared to the control berries. • Ethylene production was significantly decreased in the regular controlled atmosphere and extreme CO 2 treatment. • Storage in controlled atmosphere prevented the decline in anthocyanins than occurred in regular air. Muscadine grape (Vitis rotundifolia Michx) is a non-climacteric fruit that rapidly loses quality during storage. This study aimed to assess the effect of controlled atmosphere (CA) on quality parameters and muscadine grapes decay. Berries of two muscadine grape cultivars, Triumph, and Supreme, were stored at 4 °C with 95 % relative humidity in either regular air (AIR), regular CA (RCA) (6 % O 2 + 10 % CO 2), or CA with extreme CO 2 level (ECA; 4 % O 2 + 30 % CO 2) for up to 42 d. Treated berries with either RCA or ECA provided better control of weight loss. Both CA treatments reduced decay incidence, but there was no decay in ECA berries after 42 d for both cultivars and no evidence of CO 2 injury. The results showed that berry softening was significantly delayed by RCA and ECA, which had a lower ethylene production rate than berries exposed to AIR. Application of RCA and ECA also retained greater total antioxidant activity, total phenolic compounds, and firmness compared to AIR. These results demonstrate that maintaining CA conditions postharvest leads to improved preservation of compositional quality and delayed softening and decay of harvested muscadine grapes compared with AIR storage. [ABSTRACT FROM AUTHOR]

• Major anthocyanins in Taoxingli: cyanidin 3-o-glucoside and cyanidin 3-o-rutinoside. • 1-MCP maintained the quality of chemical attributes in 'Taoxingli' plum fruit. • 1-MCP regulated the expression of anthocyanin synthesis genes and PsMYB10. • 1-MCP delayed in accumulation of anthocyanin in 'Taoxingli' plum fruit during storage. The effects of 1-methylcyclopropene (1-MCP) treatment on the quality attributes of 'Taoxingli' plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3- O -glucoside and cyanidin 3- O -rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of 'Taoxingli' plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage. [ABSTRACT FROM AUTHOR]