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 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.

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 Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

Changes in ACC and conjugated ACC levels following controlled atmosphere storage of nectarine

2005 ◽  
Vol 45 (12) ◽  
pp. 1635 ◽  
Author(s):  
A. Uthairatanakij ◽  
P. Penchaiya ◽  
B. McGlasson ◽  
P. Holford
Keyword(s):  
Low Temperature ◽  
Cold Storage ◽  
Low Temperatures ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Gaseous Composition ◽  
Storage Atmosphere ◽  
Atmosphere Storage

Low temperature disorders of nectarines are thought to be expressions of chilling injury. Chilling injury is a form of stress usually associated with increased synthesis of ethylene and its immediate precursor, aminocyclopropane-1-carboxylic acid (ACC). However, other mechanisms for the development of chilling injury have been proposed. To help determine the nature of the processes leading to chilling injury in nectarines (Prunus persica) and how the gaseous composition of the storage atmosphere effects the development of low temperature disorders, levels of ACC and conjugated ACC were measured in fruit of the cv. Arctic Snow. These compounds were measured in fruit ripened at 20°C immediately after harvest, in fruit on removal from cold storage and in fruit ripened at 20°C following cold storage. During storage, fruit were kept at 0°C in the 4 following atmospheres: air; air + 15% CO2; air + 15 µL/L ethylene; and air + 15% CO2 + 15 µL/L ethylene. Concentrations of ACC remained low in all treatments and no significant changes in ACC levels due to added ethylene or CO2 were observed. Concentrations of conjugated ACC were about 10-times that of ACC and again were not influenced by the composition of the storage atmosphere. No significant changes in either ACC or conjugated ACC were observed until after flesh bleeding, the major symptoms of low temperature disorder expressed in these fruit, had begun to appear. It was concluded that disorders in nectarines stored at low temperatures are not a stress response involving a disruption of ethylene metabolism but may be associated with differential changes in the metabolism of enzymes associated with normal ripening.

scholarly journals Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

1985 ◽  
Vol 12 (1) ◽  
pp. 45-49 ◽  
Author(s):  
D. L. Ketring ◽  
H. E. Pattee
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Ethylene Production ◽  
Sharp Increase ◽  
Gradual Increase ◽  
The Other ◽  
Immature Seeds ◽  
Positive Correlations ◽  
Mature Seeds

Abstract Following harvest, peanuts are usually subjected to a period of storage. During storage biochemical changes are known to occur. The objectives of this study were to determine the changes and relationship in ethylene production, germination, and lipoxygenase (LG) activity during cold storage of dormant NC-13 peanut seeds. Two seed lots (SL) were used: one grown in Oklahoma (SL80) and the other grown in N. Carolina (SL81). SL80 and SL81 were stored at 2 to 5 C for 193 and 242 days, respectively. Samples were taken at about 28-day intervals for determination of germination, ethylene production, and LG activity. Seeds of two and three maturities were tested for SL80 and SL81, respectively. As afterripening of stored seeds proceeded, ethylene production gradually increased, with the maximum at 48 hours of germination. Germination showed a concomitant gradual increase. Lipoxygenase activity of both seedlots was less for mature than for immature seeds and showed a sharp increase during storage at 2 to 5 C, particularly for immature seeds. After heat-treatment to break dormancy of sublots from SL81, there was a progessive increase in ethylene production and germination, but most notably for mature seeds. In contrast to ethylene production and germination, after heat-treatment LG activity declined. Linear correlation coefficient (r) values between ethylene production and germination were highly significant for mature seeds from SL80 at 48 and 72 hours of germination, but only at 72 hours for immature seeds. For SL81 as for SL80, significant positive correlations were found between ethylene production and germination. However, correlations between LG activity and the other variables were not significant except for mature seeds from SL81. Significant positive correlations for both ethylene production and germination with LG activity also existed for these seeds. But after heat-treatment these correlations no longer occurred. The data indicate that the metabolic processes related to ethylene production and germination are occurring simultaneously with those of LG activity. The possibility that metabolites from LG activity serve as substrates for ethylene production can not be precluded.

Sign in / Sign up

Export Citation Format

Share Document