scholarly journals Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening

2020 ◽  
Author(s):  
Mostafa M. Elbagoury ◽  
Losenge Turoop ◽  
Steven Runo ◽  
Daniel N. Sila
Keyword(s):  
Methyl Jasmonate ◽  
Calcium Chloride ◽  
Cold Storage ◽  
Chilling Injury ◽  
Banana Fruit

scholarly journals Fibroin Delays Chilling Injury of Postharvest Banana Fruit via Enhanced Antioxidant Capability during Cold Storage

Metabolites ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 152 ◽  
Author(s):  
Juan Liu ◽  
Fengjun Li ◽  
Lei Liang ◽  
Yueming Jiang ◽  
Junjia Chen
Keyword(s):  
Reactive Oxygen Species ◽  
Cold Storage ◽  
Chilling Injury ◽  
Banana Fruit ◽  
Oxygen Species ◽  
Octadecanoic Acid ◽  
Hexadecanoic Acid ◽  
Browning Index ◽  
Control Fruit

storage Banana fruit after harvest is susceptible to chilling injury, which is featured by peel browning during cold, and it easily loses its nutrition and economic values. This study investigated the role of fibroin treatment in delaying peel browning in association with the antioxidant capability of postharvest banana fruit during cold storage. Compared to the control fruit, fibroin-treated fruit contained higher amounts of Pro and Cys during overall storage as well as higher glutathione (GSH) during the middle of storage. Conversely, fibroin-treated fruit exhibited a lower peel browning index and reactive oxygen species (ROS) level during overall storage as well as lower contents of hexadecanoic acid and octadecanoic acid by the end of storage compared to control fruit. In addition, fibroin-treated banana fruit showed higher activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) in relation to upregulation SOD, CAT, and GR as well as peroxiredoxins (MT3 and GRX) during the middle of storage. These results highlighted the role of fibroin treatment in reducing peel browning by enhancing the antioxidant capability of harvested banana fruit during cold storage.

The effect of delay between heat treatment and cold storage on alleviation of chilling injury in banana fruit

2012 ◽  
Vol 92 (13) ◽  
pp. 2624-2629 ◽  
Author(s):  
Haibo Wang ◽  
Zhaoqi Zhang ◽  
Lanying Xu ◽  
Xuemei Huang ◽  
Xuequn Pang
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Chilling Injury ◽  
Banana Fruit

scholarly journals 096 Disease Incidence in Fresh-cut Peony Flowers after Long-term Cold Storage

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 405C-405
Author(s):  
Karen L.B. Gast
Keyword(s):  
Disease Prevention ◽  
Methyl Jasmonate ◽  
Calcium Chloride ◽  
Cold Storage ◽  
Storage Temperature ◽  
Disease Incidence ◽  
Vase Life ◽  
Flower Bud ◽  
Fresh Cut

Fresh-cut peonies are one of few cut flowers that can be stored for weeks and still provide a marketable flower. Peonies are usually marketed by color: reds, pinks, whites, and corals. Several different cultivars may be included in each color depending on their country of origin and time during the harvest season. Previous work with peonies has shown that different cultivars of the same color may behave differently during postharvest handling, whether it is storage life, vase life, opening time, storage temperature, etc. One problem of long-term cold storage is diseases that may render flowers unmarketable. This study evaluated the effect of four storage disease prevention treatments on seven peony cultivars, two reds, two pinks, and three whites, stored at 1 °C. The four disease prevention treatments included a control, methyl jasmonate during storage, a pre-storage calcium chloride pulsing for 2 h at room temperature, and a pre-storage fungicide spray. Flowers were evaluated for disease incidence on leaves and flowers, and for flower bud openness after 4, 8, and 12 weeks of cold storage. Overall results support previous work that shows peony cultivars react differently to postharvest treatments. Two cultivars were greatly affected by the disease prevention treatments and three were moderately affected, while there were few treatment effects seen with the other two. The calcium chloride pulse produced the greatest disease incidence and resulted in the flowers being more opening, which is not desirable. There was often no difference in the control, methyl jasmonate, and fungicide treatments. It appears that pre-storage treatments may not be beneficial for some fresh-cut peony cultivars.

scholarly journals Ripening and shelf life of 'BRS Caipira' banana fruit stored under room temperature or refrigeration

2014 ◽  
Vol 44 (4) ◽  
pp. 734-739 ◽  
Author(s):  
Orjana Santos Lima ◽  
Elaine Goes Souza ◽  
Edson Perito Amorim ◽  
Márcio Eduardo Canto Pereira
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Banana Fruit ◽  
Peel Color ◽  
Storage Potential

BRS Caipira variety, internationally known as 'Yangambi km 5', is an alternative to meet the demand of 'Maçã'-type fruit due to its resistance to Panama disease. This study had the objective of generating information about 'BRS Caipira' fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green - MS1; green with yellow traces - MS2; more green than yellow - MS3; more yellow than green - MS4; yellow with green tips - MS5; completely yellow - MS6; yellow with brown spots - MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of 'BRS Caipira' fruit was characterized as slow between MS1 and MS2 (averaging five days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of 'BRS Caipira' fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.

scholarly journals 108 Maintaining Postharvest Quality of Mango Fruit with Methyl Jasmonate

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407D-407
Author(s):  
G.A. González-Aguilar ◽  
J.G. Buta ◽  
C.Y. Wang
Keyword(s):  
Shelf Life ◽  
Methyl Jasmonate ◽  
Cold Storage ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mango Fruit ◽  
Color Development ◽  
Life Period

Treatment of mango (Mangifera indica cv Kent) with methyl jasmonate (MJ) vapor for 20 h at 20 °C was effective in reducing chilling injury (CI) symptoms and decay, and enhancing skin color development. MJ (10-4 M) was the most effective concentration for reducing CI and decay in fruit stored at 5 °C followed by 7 days at 20 °C (shelf life period). The use of 10-5 M MJ enhanced yellow and red color development of mango kept at 20 °C. These fruit possessed higher L*, a* and b* values than controls and those treated with 10-4 M MJ. Ripening processes were inhibited by cold storage in control fruits. After cold storage (5 °C) and the shelf life period, fruit treated with 10-5 M MJ fruit ripened normally and contained the highest total soluble solids (TSS). These fruit maintained higher sugar and organic acid levels than those in other treatments. We concluded that MJ treatment could be used to reduce decay and CI symptoms, and also to improve color development of mango fruit without adversely affecting quality.

scholarly journals Membrane Fatty Acids And Physiological Disorders in Cold Stored ‘Golden Delicious’ Apples Treated with 1-MCP and Calcium Chloride

2022 ◽  
Author(s):  
Maria Dulce Antunes ◽  
Ana Clara Guimarães ◽  
Custódia Gago ◽  
Adriana Guerreiro ◽  
Jorge Panagopoulos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Cold Storage ◽  
Saturated Fatty Acids ◽  
Chilling Injury ◽  
Membrane Properties ◽  
Physiological Disorders ◽  
Golden Delicious

The present research intents to study the evolution of the skin fatty acids and physiological disorders through cold storage in ‘Golden Delicious’ apples treated with 1-MCP and calcium. Harvested fruit were treated with calcium chloride (Ca), 1-MCP (MCP), Ca+MCP or no treatment (control) then subjected to cold storage at 0.5 ºC for 6 months. Fatty acids composition, Malondialdehyde (MDA) and the physiological disorders bitter pit (BP), superficial scald and diffuse skin browning (DSB) were measured at harvest and after storage plus 7 days shelf-life at room temperature ≈22 ºC. Palmitic acid decreased and linoleic acid increased through time, while oleic and stearic acids had few changes. Unsaturated/saturated fatty acids and MDA increased through time, despite Ca and Ca+MCP were related to lower MDA and lower BP and rotten fruit, after cold storage and shelf-life. In those treatments, the unsaturated/saturated fatty acids were higher, mainly due to higher linoleic acid and lower palmitic acids. Further research is needed to clarify the changes in membrane properties and the effect of some treatments in response to chilling injury through storage.

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