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Start Over Author "Liu, Guoming" Publisher elsevier bv
95 results on '"Liu, Guoming"'

16. Genome-wide transcriptome analysis uncovers gene networks regulating fruit quality and volatile compounds in mango cultivar 'Tainong' during postharvest

Author

Li, Li, primary, Yi, Ping, additional, Sun, Jian, additional, Tang, Jie, additional, Liu, Guoming, additional, Bi, Jinfeng, additional, Teng, Jianwen, additional, Hu, Meijiao, additional, Yuan, Fang, additional, He, Xuemei, additional, Sheng, Jinfeng, additional, Xin, Ming, additional, Li, Zhichun, additional, Li, Changbao, additional, Tang, Yayuan, additional, and Ling, Dongning, additional

Published
2023
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34. Comprehensive evaluation on tailor-made deep eutectic solvents (DESs) in extracting tea saponins from seed pomace of Camellia oleifera Abel

Author

Tang, Yayuan, primary, He, Xuemei, additional, Sun, Jian, additional, Liu, Guoming, additional, Li, Changbao, additional, Li, Li, additional, Sheng, Jinfeng, additional, Zhou, Zhugui, additional, Xin, Ming, additional, Ling, Dongning, additional, Yi, Ping, additional, Zheng, Fengjin, additional, Li, Jiemin, additional, Li, Zhichun, additional, Yang, Ying, additional, Tang, Jie, additional, and Chen, Xi, additional

Published
2021
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38. Synergistic effects of ultraviolet light irradiation and high-oxygen modified atmosphere packaging on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots

Author

Li, Li, primary, Li, Changbao, additional, Sun, Jian, additional, Xin, Ming, additional, Yi, Ping, additional, He, Xuemei, additional, Sheng, Jinfeng, additional, Zhou, Zhugui, additional, Ling, Dongning, additional, Zheng, Fengjin, additional, Li, Jiemin, additional, Liu, Guoming, additional, Li, Zhichun, additional, Tang, Yayuan, additional, Yang, Ying, additional, and Tang, Jie, additional

Published
2021
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41. Integrated metabolomic and transcriptomic analyses of quality components and associated molecular regulation mechanisms during passion fruit ripening

Author

Tang Yayuan, Xin Ming, Yi Ping, Li Jiemin, Liu Guoming, Li Li, Li Changbao, He Xuemei, Jian Sun, and Sheng Jinfeng

Subjects
biology, Chemistry, Metabolite, Pulp (paper), food and beverages, Ripening, Horticulture, engineering.material, biology.organism_classification, humanities, Transcriptome, chemistry.chemical_compound, Metabolomics, Metabolome, engineering, Food science, Sugar, Agronomy and Crop Science, Aroma, Food Science
Abstract

Metabolite accumulation and related gene expression were analyzed to elucidate the passion fruit quality and color formation mechanisms during ripening in three stages of maturity: full-green, half-purple (RB), and mature. A total of 488 metabolite compounds were identified in the passion fruit by metabolomics (LC–MS/MS). The metabolite accumulation between fruit peel and pulp was significantly different. Flavonoids mainly increased in fruit peel during ripening and accumulated significantly at the mature stage. Integrated RNA-seq and metabolome analysis revealed that the key enzyme genes (CHI, CHS and F3′H) mainly regulate the synthesis of flavonoids, which are the main factors affecting peel color. In pulp, large amounts of lipids, organic acids, and phenolic acids were significantly reduced during passion fruit ripening. However, sugar alcohols accumulated significantly during ripening and were related to the taste and aroma of passion fruit. Most of the metabolites were significantly changed in the RB stage, suggesting that RB was the key period for passion fruit quality regulation. These results were also verified by qRT-PCR. Our results might be useful for elucidating the molecular mechanisms of coloration and quality formation in passion fruit.

Published
2021

42. Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing

Author

Jian Sun, Li Jiemin, Zheng Fengjin, Li Changbao, Tang Yayuan, He Xuemei, Liu Guoming, Li Zhichun, Li Li, Sheng Jinfeng, Xin Ming, and Yi Ping

Subjects
Color, 01 natural sciences, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, Transcriptome, Passiflora, 0404 agricultural biotechnology, Food science, Solid Phase Microextraction, Flavor, Aroma, Volatile Organic Compounds, biology, Sequence Analysis, RNA, Chemistry, Gene Expression Profiling, 010401 analytical chemistry, food and beverages, RNA, Ripening, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, humanities, 0104 chemical sciences, Fruit, Odorants, Composition (visual arts), Gas chromatography–mass spectrometry, Food Science
Abstract

Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.

Published
2021

50. Adenylate quantitative method analyzing energy change in postharvest banana ( Musa acuminate L.) fruits stored at different temperatures

Author

Li Jiemin, Li Li, Jian Sun, Ling Dongning, Sheng Jinfeng, Zheng Fengjin, He Xuemei, Tang Yayuan, Liu Guoming, and Li Changbao

Subjects
0106 biological sciences, Adenosine monophosphate, chemistry.chemical_classification, biology, food and beverages, Adenylate kinase, 04 agricultural and veterinary sciences, Horticulture, 01 natural sciences, High-performance liquid chromatography, 040501 horticulture, Adenosine diphosphate, chemistry.chemical_compound, Lipoxygenase, Enzyme, Biochemistry, chemistry, biology.protein, Postharvest, Food science, 0405 other agricultural sciences, Adenosine triphosphate, 010606 plant biology & botany
Abstract

Energy level is closely related to postharvest banana fruit senescence. In this study, high performance liquid chromatography (HPLC) method was developed to determine concentrations of adenylate, i.e. adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP), in postharvest banana fruits. Boiling water extracting adenylate from banana fruits was suitable because of its high extraction rate and stability. HPLC method exhibited good repeatability (variation coefficients of 1.51%–3.42%) and recovery rate (93.9%–97.8%). The correlation coefficients of ATP, ADP and AMP with peak areas in a range of 1–120 mg/L were 0.999965, 0.999995 and 0.999996, respectively. Through analyzing adenylate concentrations and membrane hydrolysis-related enzyme activities (phospholipase D and lipoxygenase, ab. PLD and LOX, two key enzymes catalyzing membrane lipid degradation) in banana fruits stored at different temperatures (7 °C, 14 °C and 25 °C), it could be found that appropriate low temperature (14 °C) delayed fruit senescence by maintaining high energy level. Chilly stress (7 °C) accelerated fruit senescence by declining energy supply level, accompanying by activation of membrane hydrolysis-related enzymes such as PLD and LOX. These results were helpful for elucidating relationship between energy metabolism and senescence regulation during chilling injury in postharvest banana fruits.

Published
2017

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