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    Home > Food News > Food Articles > The Zuo Jinhua team from the Vegetable Center of the Beijing Academy of Agriculture and Forestry Sciences and British and American scientists reveal a new mechanism of ultraviolet light UV-C regulating the maturation and senescence of green pepper fruits after harvest

    The Zuo Jinhua team from the Vegetable Center of the Beijing Academy of Agriculture and Forestry Sciences and British and American scientists reveal a new mechanism of ultraviolet light UV-C regulating the maturation and senescence of green pepper fruits after harvest

    • Last Update: 2021-07-28
    • Source: Internet
    • Author: User
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    Original title: Zuo Jinhua's team from the Vegetable Center of Beijing Academy of Agriculture and Forestry Sciences and British and American scientists reveal a new mechanism of ultraviolet light UV-C regulating the maturation and senescence of green pepper fruits after harvest

    Recently, the Beijing Academy of Agriculture and vegetables Center (National Engineering Research Center for Vegetables) into the left-China Research Associate team and the British University of Nottingham DoProfessor nald Grierson (Royal Academy of Sciences, Chinese Academy of Engineering, Foreign Member) team, the American professor Li Li of Cornell University (USDA-ARS) team in the joint area of agriculture, forestry science Q1 TOP journal Postharvest Biology forbid Technology (IF5-year : 5.
    821)
    Online published a report entitled UV-C irradiation Delays the Physiological Changes of Bell Pepper fruit during Storage of research papers, reveals ultraviolet UV-C
    irradiation of green peppers regulation mechanism of fruit ripening and senescence, becomes green peppers Postharvest quality deterioration The research on the regulation mechanism provides a new basis
    .

      Green pepper fruit is rich in nutrition, unique flavor, and has certain health benefits.
    It is an indispensable vegetable for human health

    .
    As a typical non-respiratory mutation type fruit, the postharvest ripening and senescence of green pepper fruits is a complex and orderly physiological and biochemical process, including changes in color, flavor, texture, aroma and other metabolites.
    These changes are caused by multiple genes.
    The fine coordinated regulation is achieved

    .
    Ultraviolet light irradiation preservation technology is a common cold sterilization technology.
    Ultraviolet light treatment is beneficial to maintain the physiological characteristics and nutritional quality of fruits and vegetables after harvest

    .
    In this study, the green pepper fruit was used as the material, and the whole transcriptomics and metabonomics method were used to deeply explore the regulation mechanism of common ultraviolet light UV-C radiation on the postharvest ripening and senescence of green pepper fruit.
    The expression profiles of mRNAs and ncRNAs in the control group and the treatment group are different, and a ceRNAs network model that synergistically regulates the maturation and senescence of green pepper fruits after harvest was constructed

    .
    Studies have found that UV-C radiation treatment mainly affects the expression of related genes and metabolites in the biosynthetic pathway of flavonoids, phenylalanine, tyrosine, tryptophan and phenylpropanin in green pepper fruits

    .
    For the first time in the world, this study uses a combination of whole transcriptome and metabonomics to reveal the molecular mechanism of UV-C irradiation that regulates the postharvest ripening and senescence of green pepper fruits, and provides information for postharvest biological research on non-respiratory jump fleshy fruits.
    A new reference

    .

      PhD students Ma Lili and Wang Qing are the co-first authors of the paper, and Associate Professor Mou Jianlou (Hebei Agricultural University) and Associate Researcher Zuo Jinhua are the co-corresponding authors.
    The University of Nottingham, UK, Do
    Academician nald Grierson, Professor Li Li from Cornell University, Researcher Gao Lipu, Researcher Zheng Shufang, Researcher Zheng Shufang, Doctor Yuan Shufang, Master Students Bai Chunmei and Fu Anzhen, Associate Research Fellow Wang Baogang and Dr.
    Wang Yunxiang, China Agricultural University, Luo Yunbo, China Agricultural University The professor and Professor Zhu Benzhong participated in part of the work

    .
    The research was funded by the Beijing Municipal Science and Technology Plan, the Special Science and Technology Innovation Capability Building Project of the Beijing Academy of Agriculture and Forestry Sciences, the National Bulk Vegetable Industry Technology System, and the construction of the Collaborative Innovation Center of the Beijing Academy of Agriculture and Forestry Sciences

    .

      The team has been committed to the research on fruit ripening and senescence, chilling injury and its regulation mechanism for many years.
    The related research results have been included in Trends in Food Science & Technology, New Phytologist, Plant Physiology, Plant Journal, Horticulture Research, Food Chemistry and other internationally renowned journals

    .
    In recent years, he has hosted and participated in more than 30 projects of the National Natural Science Foundation of China and the Beijing Municipal Natural Science Foundation, published 43 related SCI papers, obtained 22 authorized patents, participated in the formulation of 1 industry standard by the Ministry of Agriculture, and 1 Beijing local standard.
    It won 1 third prize of Beijing Municipal Science and Technology Progress Award and 1 first prize of China Business Federation

    .

    (This article is reprinted from "Food Science Network", and the article comes from Beijing Academy of Agriculture and Forestry Sciences
    .
    The picture comes from the Beijing Academy of Agriculture and Forestry Sciences, and the copyright belongs to the original author.
    If there is any infringement, please contact us to delete it

    .
    )


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