scholarly journals Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Ling Wei ◽  
Chuying Chen ◽  
Chunpeng Wan ◽  
Ming Chen ◽  
Jinyin Chen
Keyword(s):  
Weight Loss ◽  
Antioxidant Capacity ◽  
Aliphatic Aldehyde ◽  
Inhibitory Effect ◽  
Postharvest Quality ◽  
Treatment Delays ◽  
Antioxidant Enzyme System ◽  
Total Flavonoids Content ◽  
Ripening Index ◽  
Postharvest Senescence

Citral is an aliphatic aldehyde extracted from citrus essential oil. The aim of the study was to examine how citral treatment affects the weight loss, firmness, respiration, and ripening index, as well as the antioxidant capacity of kiwifruit (Actinidia chinensis cv. ‘Jinkui’). The citral treatment was seen to reduce the weight loss, softening, and fruit respiration compared to control fruits. Citral treatment also had an inhibitory effect on ripening index, O2•− production rate, and malondialdehyde (MDA) accumulation. The degradations of ascorbic acid (AsA) content, total flavonoids content (TFC), and total phenolics content (TPC) were also suppressed by citral. In contrast, citral treatment induces the activation of antioxidant enzyme system such as superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT). Collectively, the results indicated that citral treatment delays postharvest senescence and prolongs storage life by enhancing antioxidant capacity in harvested kiwifruits. These findings suggest that citral has the potential to be used as a promising natural preservative for the extension of postharvest quality in harvested kiwifruit.

scholarly journals Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of ‘Red Globe’ Grapes

2020 ◽  
Vol 8 (5) ◽  
pp. 656 ◽  
Author(s):  
Xiang Fang ◽  
Qinchun Duan ◽  
Zhuo Wang ◽  
Fuyun Li ◽  
Jianxiong Du ◽  
...  
Keyword(s):  
Weight Loss ◽  
Decay Rate ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Lactobacillus Delbrueckii ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Solids Content

‘Red Globe’ table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on ‘Red Globe’ table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai–Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of ‘Red Globe’ table grapes.

scholarly journals Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1148 ◽  
Author(s):  
Sima Panahirad ◽  
Rahim Naghshiband-Hassani ◽  
Sara Bergin ◽  
Ramesh Katam ◽  
Nasser Mahna
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Coating Application ◽  
Positive Effects ◽  
Preservation Method

Polysaccharide-based edible coatings are served as an attractive preservation method for postharvest maintenance of most fruits. The current study examined the effect of carboxymethylcellulose (CMC)- and pectin (Pec)-based edible coatings on titratable acidity (TA), firmness; vitamin C (vit C); total soluble solids (TSS); pH; total phenolics; anthocyanin and flavonoid contents; total antioxidant capacity (based on 1,1-Diphenyl-2-picryl-hydrazyl hydrate (DPPH)); the activities of peroxidase (POD), polyphenol oxidase (PPO) and polygalacturonase (PG) enzymes; and weight loss during cold storage. The results showed that each coating and their combinations caused positive effects in all measured parameters except weight loss. The applied coatings preserved firmness and improved total phenols, anthocyanin and flavonoid contents, antioxidant capacity and POD activity. In addition, TSS decreased and pH values remained more or less stable with the coating application. The coatings delayed TA and vitamin C loss, and decreased enzymatic activities such as PPO and PG. It could be stated that CMC at 1% and Pec at 1.5% separately demonstrated the best results for most of the measured parameters; and 0.5% Pec + 1.5% CMC could be considered as the best combination. In conclusion, application of CMC, Pec, or their combinations would be considered as an interesting approach to improve postharvest quality characteristics of plum fruit.

scholarly journals Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

2020 ◽  
Author(s):  
Sima Panahirad ◽  
Rahim Naghshiband-Hassani ◽  
Sara Bergin ◽  
Ramesh Katam ◽  
Nasser Mahna
Keyword(s):  
Weight Loss ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Positive Effects ◽  
Preservation Method ◽  
Total Antioxidant ◽  
Vit C

Polysaccharide-based edible coatings are served as an attractive preservation method for postharvest maintenance of most fruits. The current study examined the effect of carboxymethylcellulose (CMC)- and pectin (Pec)- based edible coatings on weight loss, firmness, total soluble solids (TSS), pH¬, titratable acidity (TA), vitamin C (vit C), total phenolics, anthocyanin and flavonoid contents, total antioxidant capacity (based on DPPH) and the activities of peroxidase (POD), polyphenol oxidase (PPO) and polygalacturonase (PG) enzymes during cold storage. The results showed that each coating and their combinations caused positive effects in all measured parameters except weight loss. The applied coatings preserved firmness and improved total phenols, anthocyanin and flavonoid contents, antioxidant capacity and POD activity. In addition, the coatings retarded TSS and pH enhancement and TA and vit C loss and decreased PPO and PG activities. It could be stated that CMC at 1 % and Pec at 1.5 % separately demonstrated the best results at most measured parameters; and among the combinations 0.5 % Pec + 1.5 % CMC acted better than the other treatments. Henceforth, application of CMC and/or Pec and/or their combinations would be considered as favorable approaches to improve postharvest quality characteristics of plum fruit.

scholarly journals Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1614
Author(s):  
Siyuan Jin ◽  
Zhaoyang Ding ◽  
Jing Xie
Keyword(s):  
Antioxidant Capacity ◽  
Light Emitting Diode ◽  
Vital Signs ◽  
Ascorbic Acid Content ◽  
Postharvest Quality ◽  
Microbial Count ◽  
Light Emitting ◽  
Spoilage Bacteria ◽  
Sensorial Evaluation ◽  
And Storage

Freshly cut vegetables are susceptible to microbial contamination and oxidation during handling and storage. Hence, light-emitting diode technology can effectively inhibit microbial growth and improve antioxidant enzyme activity. In this paper, the freshly cut amaranth was treated with different intensities of blue light-emitting diode (LED460nm) over 12 days. Chlorophyll content, ascorbic acid content, antioxidant capacity, antioxidant enzymes activity, the changes in microbial count, and sensorial evaluation were measured to analyze the effects of LED treatment on the amaranth. Blue LED460nm light irradiation improved the vital signs of the samples and extended the shelf life by 2–3 days. The AsA–GSH cycle was effectively activated with the irradiation of 30 μmol/(m2·s) blue LED460nm light. According to the results, the LED460nm light could retard the growth of colonies and the main spoilage bacteria, Pseudomonas aeruginosa, of freshly cut amaranth.

scholarly journals LINE-1 methylation levels, a biomarker of weight loss in obese subjects, are influenced by dietary antioxidant capacity

Redox Report ◽  
2016 ◽  
Vol 21 (2) ◽  
pp. 67-74 ◽  
Author(s):  
Marcos Garcia-Lacarte ◽  
Fermin I. Milagro ◽  
Maria A. Zulet ◽  
J. Alfredo Martinez ◽  
Maria L. Mansego
Keyword(s):  
Weight Loss ◽  
Antioxidant Capacity ◽  
Dietary Antioxidant ◽  
Obese Subjects ◽  
Dietary Antioxidant Capacity

Polyphenol treatment delays the browning of litchi pericarps and promotes the total antioxidant capacity of litchi fruit

2022 ◽  
Vol 291 ◽  
pp. 110563
Author(s):  
Xin-yu Bai ◽  
Zi-meng Yang ◽  
Wan-jun Shen ◽  
Yuan-zhi Shao ◽  
Jiao-ke Zeng ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Treatment Delays ◽  
Total Antioxidant ◽  
Litchi Fruit

scholarly journals Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 164
Author(s):  
Tatenda Gift Kawhena ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Weight Loss ◽  
Effective Treatment ◽  
Cold Storage ◽  
High Density Polyethylene ◽  
Gum Arabic ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Respiration Rates ◽  
Pomegranate Fruit

This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was detected for coated fruit packaged with either Liner 1 or Liner 2. Therefore, the combination of GAMS with Xtend® polyliners proved to be an effective treatment to maintain the quality of ‘Wonderful’ pomegranates during storage.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

Sign in / Sign up

Export Citation Format

Share Document