Ultrasonic treatment suppresses ethylene signaling and prolongs the freshness of spinach

• Main Authors: Shoji Oda, Masaaki Sakaguchi, Xiesong Yang, Qinyao Liu, Kohei Iwasaki, Kaori Nishibayashi
• Format: Article
• Language: English
• Published: Elsevier 2021-07-01
• Series: Food Chemistry: Molecular Sciences
• Subjects: Spinach; Ultrasonication; Stoma; Abscisic acid; Ethylene; Ethylene-insensitive 3 binding F-box protein
• Online Access: http://www.sciencedirect.com/science/article/pii/S2666566221000174

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.