Antioxidant enzyme activities in strawberry fruit exposed to high carbon dioxide atmospheres during cold storage

2007 ◽  
Vol 104 (4) ◽  
pp. 1425-1429 ◽  
Author(s):  
J FERNANDEZTRUJILLO ◽  
J NOCK ◽  
C WATKINS
Keyword(s):  
Carbon Dioxide ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Antioxidant Enzyme Activities ◽  
Strawberry Fruit ◽  
High Carbon ◽  
High Carbon Dioxide

scholarly journals Firmness and Aroma Composition of Strawberries following Short-term High Carbon Dioxide Treatments

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 303-305 ◽  
Author(s):  
Mette Larsen ◽  
Christopher B. Watkins
Keyword(s):  
Carbon Dioxide ◽  
Cold Storage ◽  
Fruit Firmness ◽  
Strawberry Fruit ◽  
High Carbon ◽  
Short Term ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Flavor Development ◽  
High Carbon Dioxide

Firmness and aroma composition of strawberry fruit (Fragaria ×ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO2 for up to 12 days at 0C were analyzed upon removal from storage. Fruit firmness increased after 2 days in CO2, while the composition of aroma compounds in the fruit was unaffected at this time. Ethanol and ethyl hexanoate accumulated after 3 days during high CO2 treatment, but these compounds usually decreased during subsequent cold storage in air. Ethyl butanoate and ethyl acetate also accumulated but continued to increase after 6 and 9 days of CO2 storage, respectively. This study suggests that treatment of strawberry fruit with CO2 after harvest, followed by air storage at 0C, can maintain firmness while minimizing off-flavor development.

scholarly journals Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 499
Author(s):  
Lo’ay A. A. ◽  
Hamed Ismail ◽  
Hazem S. Kassem
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Chilling Injury ◽  
Ascorbate Oxidase ◽  
Acid Mixture ◽  
Antioxidant Enzyme Activities ◽  
Ion Leakage ◽  
Physiological Disorder

Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly alleviate the symptoms of CI in peaches during cold storage. Fruits were treated with CaNPs plus different concentrations of ascorbic acid (AA; 0, 3, 6, and 9 mM). Peaches were immersed in CaNP–AA for 15 min before being stored at 4 ± 1 °C and 95 ± 1% RH for 30 days. We observed that the 9 mM CaNP–AA treatment lowered the values for the CI index, ion leakage, and malondialdehyde (MDA) content and increased antioxidant enzyme activities (AEAs), such as for ascorbate oxidase (APX), catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR). Furthermore, the treatment reduced the accumulation of both H2O2 and O2•− and increased the level of DPPH reduction throughout the duration of cold storage. Our results suggest that 9 mM CaNP–AA treatment suppresses the incidence of CI in peach fruit throughout cold storage, possibly because 9 mM CaNP–AA is at least partly involved in enhancing the antioxidant system via its effect on antioxidant substances. The results indicate that applying the 9 mM CaNP–AA treatment afforded peaches with enhanced tolerance against cold storage stress.

HIGH CARBON DIOXIDE DURING COLD STORAGE FOR KEEPING STRAWBERRY QUALITY

2003 ◽  
pp. 201-204 ◽  
Author(s):  
J.A. Tudela ◽  
R. Villaescusa ◽  
F. Artés-Hdez ◽  
F. Artés
Keyword(s):  
Carbon Dioxide ◽  
Cold Storage ◽  
High Carbon ◽  
High Carbon Dioxide

Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments

2000 ◽  
Vol 19 (2) ◽  
pp. 139-146 ◽  
Author(s):  
F.Roger Harker ◽  
H.John Elgar ◽  
Christopher B. Watkins ◽  
Phillipa J. Jackson ◽  
Ian C. Hallett
Keyword(s):  
Carbon Dioxide ◽  
Strawberry Fruit ◽  
High Carbon ◽  
High Carbon Dioxide

Cultivar variation in response of strawberry fruit to high carbon dioxide treatments

1999 ◽  
Vol 79 (6) ◽  
pp. 886-890 ◽  
Author(s):  
Christopher B Watkins ◽  
Juan E Manzano-Mendez ◽  
Jacqueline F Nock ◽  
Jianzhi Zhang ◽  
Kevin E Maloney
Keyword(s):  
Carbon Dioxide ◽  
Strawberry Fruit ◽  
High Carbon ◽  
Cultivar Variation ◽  
High Carbon Dioxide

Respiration, hydrogen peroxide levels and antioxidant enzyme activities during cold storage of zucchini squash fruit

2009 ◽  
Vol 52 (1) ◽  
pp. 16-23 ◽  
Author(s):  
Stefano Gualanduzzi ◽  
Elena Baraldi ◽  
Ilaria Braschi ◽  
Francesco Carnevali ◽  
Carlo Emanuele Gessa ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Antioxidant Enzyme Activities

Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Yunfeng Hu ◽  
Yicheng Hao ◽  
Zengyu Wei ◽  
Hanyuan Cui ◽  
Yuexiang Zhan
Keyword(s):  
Carbon Dioxide ◽  
Antioxidant Enzyme ◽  
Enzyme Activities ◽  
Antioxidant Enzyme Activities ◽  
Fresh Cut
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