Effects of salicylic acid and ultrasound treatments on chilling injury control and quality preservation in banana fruit during cold storage

2019 ◽  
Vol 249 ◽  
pp. 334-339 ◽  
Author(s):  
Orang Khademi ◽  
Meysam Ashtari ◽  
Farhang Razavi
Keyword(s):  
Salicylic Acid ◽  
Cold Storage ◽  
Chilling Injury ◽  
Banana Fruit ◽  
Injury Control

scholarly journals Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

2017 ◽  
Vol 44 (No. 2) ◽  
pp. 73-81 ◽  
Author(s):  
Ezzat Ahmed ◽  
Ammar Amin ◽  
Szabó Zoltán ◽  
Holb Imre J
Keyword(s):  
Salicylic Acid ◽  
Cold Storage ◽  
Acid Treatment ◽  
Chilling Injury ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Salicylic Acid Treatment ◽  
Polyphenolic Content ◽  
Fruit Decay ◽  
Total Polyphenolic Content

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on <br /> 7 fruit quality attributes of three apricot cultivars (‘Flavor Cot’, ‘Jumbo Cot’ and ‘Bergeron’) during cold storage (at 1°C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.

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 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 Combination of salicylic acid and ultrasonication for alleviating chilling injury symptoms of longkong

2022 ◽  
Vol 6 ◽  
Author(s):  
Paramee Noonim ◽  
Karthikeyan Venkatachalam
Keyword(s):  
Salicylic Acid ◽  
Cold Storage ◽  
Phenylalanine Ammonia Lyase ◽  
Rank Order ◽  
Chilling Injury ◽  
Physiological Disorder ◽  
Injury Index ◽  
Malondialdehyde Content ◽  
Enzyme Superoxide Dismutase ◽  
Fruit Pericarp

Abstract Objectives Chilling injury is a prominent physiological disorder in longkong fruit pericarp when stored under 13 °C for a prolonged period. This study aimed to investigate the effects of individual salicylic acid (SA) and ultrasonication (US) treatments and of the combination salicylic acid and ultrasonication (SA-US) on alleviating the chilling injury symptoms in longkong fruit pericarp when in prolonged cold storage. Materials and methods SA (1 mmol/L) and US (40 kHz, 10 min at 90% amplitude, 350 W) were used as individual and combined (SA-US) treatments to control the chilling injury in longkong pericarp. The various quality measures were checked every 2 days in longkong for up to 18 days of cold storage (13 °C, 90% relative humidity). Results The results revealed that the control fruits treated with water exhibited severe chilling injury symptoms followed in rank order by US, SA, and SA-US cases. Treatments such as US and SA alone were more effective in controlling chilling injuries than control, while only minimal significant differences were noticed between them. On the other hand, the longkong pericarp treated with the SA-US combination had significantly increased antioxidant enzyme (superoxide dismutase and catalase) activities and decreased levels of membrane lytic (phospholipase D and lipoxygenase) enzymes and browning-inducing enzymes (phenylalanine ammonia lyase and polyphenol oxidase). Consequently, in the longkong pericarp, the chilling injury index, electrolytic leakage, respiration rate, weight loss, firmness, malondialdehyde content, changes in unsaturated and saturated fatty acid contents, and reactive oxygen species were significantly controlled by this treatment. Conclusions The present study concludes that longkong fruit treatment with a combination of US and SA is an excellent alternative for controlling the chilling injury symptoms and extending the shelf-life.

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