Ultrasonic treatment suppresses ethylene signaling and prolongs the freshness of spinach

•Ultrasonication revives and prolongs freshness of spinach.•Ultrasonication induces stomatal closure in spinach leaves.•Ultrasonication stimulates EBF1/EBF2 expression and suppresses ethylene signaling. There have been many studies investigating the application of ultrasonic treatment in vegetables...

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Bibliographic Details
Published in:	Food chemistry. Molecular sciences Vol. 2; p. 100026
Main Authors:	Oda, Shoji, Sakaguchi, Masaaki, Yang, Xiesong, Liu, Qinyao, Iwasaki, Kohei, Nishibayashi, Kaori
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30-07-2021 Elsevier
Subjects:	Abscisic acid Ethylene Ethylene-insensitive 3 binding F-box protein Spinach Stoma Ultrasonication Abscisic acid Ultrasonication Ethylene-insensitive 3 binding F-box protein Stoma Spinach Ethylene
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Summary:	•Ultrasonication revives and prolongs freshness of spinach.•Ultrasonication induces stomatal closure in spinach leaves.•Ultrasonication stimulates EBF1/EBF2 expression and suppresses ethylene signaling. There have been many studies investigating the application of ultrasonic treatment in vegetables and fruits to eliminate surface contaminants including dirt, microbes, and chemicals such as pesticides. Using a jet ultrasonic washer developed by us to wash food materials, we found that ultrasonic treatment prolonged the freshness of spinach. The stomata closed in the ultrasonicated spinach leaves, whereas those in spinach soaked in water remained open during 24-h storage. Transcriptome analysis revealed that the expression of Ethylene-insensitive 3 Binding F-box protein 1 and 2 (EBF1 and EBF2), which inhibit ethylene signaling, was remarkably increased by ultrasonic treatment, suggesting that the suppression of ethylene signaling allowed stomatal closure in response to abscisic acid signals in the ultrasonicated leaves. Although the precise mechanism of the induction of EBF1 and EBF2 expression by ultrasonic treatment needs to be addressed in further studies, our findings suggest that ultrasonic treatment can be applied to revive and prolong the freshness of leaf vegetables, as well as for their cleaning.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2666-5662 2666-5662
DOI:	10.1016/j.fochms.2021.100026