PsERF1B-PsMYB10.1-PsbHLH3 module enhances anthocyanin biosynthesis in the flesh-reddening of amber-fleshed plum (cv. Friar) fruit in response to cold storage

Flesh-reddening usually occurs in the amber-fleshed plum(Prunus salicina Lindl.)fruit during cold storage but not during ambient storage direct after harvest.It is not clear how postharvest cold signal is mediated to regulate the anthocyanin biosynthesis in the forming of flesh-reddening yet.In this study,anthocyanins dramatically accumulated and ethylene produced in the‘Friar’plums during cold storage,in comparison with plums directly stored at ambient temperature.Expression of genes associated with anthocyanin biosynthesis,as well as transcription factors of PsMYB10.1,PsbHLH3,and PsERF1B were strongly stimulated to upregulated in the plums in the period of cold storage.Suppression of ethylene act with 1-methylcyclopropene greatly suppressed flesh-reddening and downregulated the expression of these genes.Transient overexpression and virus-induced gene silencing assays in plum flesh indicated that PsMYB10.1 encodes a positive regulator of anthocyanin accumulation.The transient overexpression of PsERF1B,coupled with PsMYB10.1 and PsbHLH3,could further prompt the anthocyanin biosynthesis in a tobacco leaf system.Results from yeast two-hybrid and luciferase complementation assays verified that PsERF1B directly interacted with PsMYB10.1.PsERF1B and PsMYB10.1 enhanced the activity of the promoter of PsUFGT individually,and the enhancement was prompted by the co-action of PsERF1B and PsMYB10.1.Overall,the stimulation of the PsERF1B-PsMYB10.1-PsbHLH3 module mediated cold signal in the transcriptomic supervision of the anthocyanin biosynthesis in the‘Friar’plums.The results thereby revealed the underlying mechanism of the postharvest alteration of the flesh phenotype of‘Friar’plums subjected to low temperature.

A mango biological fingerprint anti-counterfeiting method based on Fuzzy C-means clustering

The anti-counterfeiting of agricultural products plays an important role in protecting the rights and interests of consumers and maintaining the healthy development of the food market.Traditional anti-counterfeiting technology mainly relies on anti-counterfeiting features of packaging or labeling,which has the risk of being copied and reused.Biological fingerprint anti-counterfeiting is a method of anti-counterfeiting that takes the biological fingerprint of agricultural products as the anti-counterfeiting feature.This paper aims to take the distribution of lenticels on the surface of mango as a biological fingerprint,and propose a mango biological fingerprint anti-counterfeiting method.As the mango ripens,the peel color of mango will change significantly,which will affect the accuracy of anti-counterfeiting identification.In this paper,the images of ripe mangoes are classified by Fuzzy C-means clustering,and appropriate image enhancement technology is used to highlight the features.The results show that the mango biological fingerprint anti-counterfeiting method based on Fuzzy C-means clustering has good accuracy and robustness,and effectively reduces the impact of peel color change on anti-counterfeiting identification during mango ripening.These results support that it is feasible to use the lenticels distribution of mango as a biological fingerprint.In this paper,a computer vision anti-counterfeiting method based on lenticels distribution is proposed.

Potential beneficial effects of functional components of edible plants on COVID-19: Based on their anti-inflammatory and inhibitory effect on SARS-CoV-2

COVID-19,caused by severe acute respiratory syndrome coronavirus 2(SARS-CoV-2),is a major public health threat.Edible plants are rich in bioactive components,with a variety of functions,such as enhancing immunity,antiviral,anti-inflammatory and so on.Thus,the intake of edible plants to boost the body's resistance to COVID-19 is a promising and possibly affordable strategy.This review revisits the effects of functional components from edible plants(such as polyphenols,polysaccharides,lectin,alkaloids,polyunsaturated fatty acids,terpenoids,and saponins)on COVID-19.The inhibitory effects of bioactive components on the virus's entrance and replication,anti-inflammatory and immune enhancement are discussed.And finally,we present the prospects of using edible plant functional ingredients as vaccine adjuvants and the prospects and problems in the use of edible plant functional components for the prevention of COVID-19.Functional components of edible plants interacted with structural proteins of SARS-CoV-2 virus and key enzymes in virus recognition and replication,thereby inhibiting virus entry and replication in the host.Meanwhile,these bioactive components had anti-inflammatory effects and could inhibit cytokine storms.Therefore,we believe that functional components from edible plants can enhance human resistance to COVID-19 and can be applied in the development of new therapies.

Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars

To evaluate the changes of total phenolic content and antioxidant capacities of five peach cultivars, this work measured them separately in extractable polyphenols and non-extractable polyphenols during the last month of ripening. Total phenolic content was detected using the Folin-Ciocalteau reagent, while total antioxidant activity was detected by DPPH and FRAP assay. In addition, the contribution of extractable polyphenols and non-extractable polyphenols to the total antioxidant activity of peaches was investigated. It is noted that ripening caused a decrease of total phenolic content associated to extractable polyphenols and non-extractable polyphenols by 45.1%–74.6%, 20.7%–41.7%, respectively. Additionally, total antioxidant activity decreased over the ripening period with a high correlation with total phenolic content. Extractable polyphenols contributed more than 50% to the total antioxidant activity, while the non-extractable antioxidants contributed around 31.3%–45.7%(DPPH) or 12.6%–25.4%(FRAP), which suggests that the antioxidant properties of peaches may be undervalued in previous researches.