Abstract To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.

Abstract We investigated the effects of melatonin (MT) treatment on the physiological quality and cell wall metabolism of kiwifruit during a 12-day shelf life period (20 ± 1 °C, 90 ± 5% RH), after 90 days of cold storage (0 ± 0.5 °C, 90 ± 5% RH). Our results showed that MT treatment delayed kiwifruit softening, as evidence by the enhanced endurance of a healthy appearance, quality, color difference L* value, and firmness of the fruit flesh. MT treatment reduced fruit decay rate, respiration rate, and malondialdehyde content; furthermore, MT-treated kiwifruit maintained high levels of total soluble solids, titratable acid, and ascorbic acid. Additionally, MT inhibited the decrease in fruit pectin, cellulose, and hemicellulose contents; it delayed the increase in water-soluble pectin content and kept pectin methyl esterase, polygalacturonase, cellulase, and β-galactosidase activities low. These results indicated that melatonin may have reduced the speed of softening of kiwifruit and preserved fruit quality by inhibiting enzymatic degradation of the cell wall, and by delaying pro-pectin, cellulose, and hemicellulose degradation, as well as the increase of water-soluble pectin content. These findings indicate that MT treatment may be an effective measure to delay kiwifruit postharvest cell-wall metabolism and preserve fruit quality.

OBJECTIVES: Alcohol for intercostal neuralgia may induce severe injection pain. Although nerve block provided partial pain relief, alcohol might be diluted, and the curative effect decreased when the local anesthetic and alcohol were given at the same point. Therefore, we observed the modified method for intercostal neuralgia, a Two-point method, in which the local anesthetic and alcohol were given at different sites. METHOD: Thirty patients diagnosed with intercostal neuralgia were divided into 2 groups: Single-point group and Two-point group. In the Single-point group, alcohol and local anesthetic were injected at the same point, named the “lesion point”, which was the lower edge of ribs and 5 cm away from the midline of the spinous process. In the Two-point group, alcohol was injected at the lesion point, whereas the local anesthetic was administered at the “anesthesia point”, which was 3 cm away from the midline of spinous process. RESULTS: After alcohol injection, visual analog scale (VAS) in the Two-point group was lower than the Single-point group, and the satisfaction ratio of patients in the Two-point group was higher (p<0.05). The degree of numbness in the Two-point group was greater than the Single-point group at 1 month and 3 months after operation (p<0.05). However, the long-term effects did not differ. CONCLUSIONS: Local anesthetic was given upstream of the point where alcohol was administered, was a feasible and safe method to relieve pain during the operation, and improved the satisfaction of the patients and curative effect.

OBJECTIVES: To introduce a new laparoscopic splenectomy (LS) approach. METHODS: Sixteen patients underwent LS with general anaesthesia and carbon dioxide pneumoperitoneum. The details of the surgery are as follows: 1. The omentum was incised along the greater curvature and retracted as much as possible to expose the pancreatic body and tail. 2. The right arteriovenous root in the gastric omentum was ligated to sufficiently expose the pancreatic body and tail. 3. The pancreatic capsula was opened along the inferior margin of the pancreatic tail, elevated and separated until the superior margin of the pancreas was grasped. The entire splenic pedicle was retracted using a string. The branching blood vessels in the splenic hilus were ligated using clamps and separated. The splenogastric and splenophrenic ligaments were transected proximally using an ultrasonic knife, and the thick short gastric blood vessels were clamped. This procedure allows complete exposure of the area above the pancreatic tail where the splenic hilus is located. The splenoportal vasculature was suspended using a 7-0 silk suture to easily manipulate this tissue. The splenic portal vessels were dissected using an ultrasonic knife, and the portal vessels were isolated individually using vascular clamps and transected. The splenogastric and lienorenal ligaments were also transected. The spleen was then placed into a bag, and the surgical port was slightly enlarged. Finally, the spleen was sectioned for removal. RESULTS: Fifteen surgeries were successfully performed from March 2015 to January 2016. One patient underwent laparotomy. No patients developed postoperative intra-abdominal haemorrhage or infection. One patient developed subcutaneous emphysema, and one developed a wound infection. No deaths occurred. CONCLUSIONS: Active exposure of the area dorsal to the pancreatic tail is a safe and simple splenectomy method.