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3 results on '"Su Chit, Wai"'

1. Transcription Factor MdWRKY32 Participates in Starch–Sugar Metabolism by Binding to the MdBam5 Promoter in Apples During Postharvest Storage

Author

Yaoyao Zhao, Duan Yuquan, Ang Li, Lin Qiong, Congcong Song, Chen Jing, Su Chit Wai, and Jinfeng Bi

Subjects
Ethylene, Chemistry, Starch, fungi, food and beverages, Ripening, General Chemistry, Metabolism, biochemical phenomena, metabolism, and nutrition, Carbohydrate metabolism, equipment and supplies, chemistry.chemical_compound, Postharvest, bacteria, Food science, General Agricultural and Biological Sciences, Sugar, Flavor
Abstract

Starch degradation with fruit ripening is closely related to the aging process and flavor formation in apples. In this study, ethylene, 1-methylcyclopropene (1-MCP), and apples treated at different temperatures were used to determine the key genes of starch-sugar metabolism during storage. Compared with 4 °C storage, 20 °C storage promoted starch degradation and sugar accumulation in apples. In addition, ethylene treatment promoted starch degradation and sugar accumulation in apples, while 1-MCP treatment showed the opposite effects. The expression of MdBams indicated the crucial role of MdBam5 in starch-sugar conversion. Transient overexpression of MdBam5 significantly reduced the starch content in apples. Furthermore, MdWRKY32 directly combined the MdBam5 promoter and activated the MdBam5 expression, which may promote the starch degradation in apples. Therefore, it was concluded that MdWRKY32 may be involved in the regulation of starch-sugar metabolism in postharvest apples by activating the MdBam5 expression.

Published
2021

2. Transcription Factor

Author

Ang, Li, Jing, Chen, Qiong, Lin, Yaoyao, Zhao, Yuquan, Duan, Su Chit, Wai, Congcong, Song, and Jinfeng, Bi

Subjects
Cyclopropanes, Fruit, Malus, Starch, Sugars, Transcription Factors
Abstract

Starch degradation with fruit ripening is closely related to the aging process and flavor formation in apples. In this study, ethylene, 1-methylcyclopropene (1-MCP), and apples treated at different temperatures were used to determine the key genes of starch-sugar metabolism during storage. Compared with 4 °C storage, 20 °C storage promoted starch degradation and sugar accumulation in apples. In addition, ethylene treatment promoted starch degradation and sugar accumulation in apples, while 1-MCP treatment showed the opposite effects. The expression of

Published
2021

3. Cuticular wax composition changes of 10 apple cultivars during postharvest storage

Author

Yuquan Duan, Baiqing Zhang, Yaoyao Zhao, Ang Li, Congcong Song, Yifeng Chai, Qiong Lin, and Su Chit Wai

Subjects
01 natural sciences, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Phenols, Alkanes, Cultivar, Aldehydes, Wax, Terpenes, Fatty Acids, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Terpenoid, 0104 chemical sciences, Horticulture, Food Storage, chemistry, Alcohols, Fruit, Malus, Waxes, visual_art, visual_art.visual_art_medium, Postharvest, Composition (visual arts), Food Science
Abstract

Cuticular wax chemicals differ among fruit cultivars and contribute to storage ability. However, wax analysis in apple cultivars, particularly during storage, has not been described. In this work, the chemicals and crystal structures of cuticular wax in 10 apple cultivars were analyzed to observe wax functions in apple during storage. Results showed that alkanes and primary alcohols decreased while fatty acids increased in stored fruits of all cultivars compared with the fruits before storage. Terpenoids, aldehydes, and phenols were observed in stored fruits but not in the fruits before storage in all cultivars except 'Red Star' fruit. The weight loss rate was significantly correlated with six components including C13 alcohol, C14 alkanes, total alkanes, total wax, C13 alkanes and C54 alkanes in 10 cultivar apple fruits during storage. Our findings indicate that the total wax, particularly alkanes, in the peel of apple fruits is essential for storage and quality control.

Published
2020

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