Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices

Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.

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The effect of 1-MCP concentration on skin and flesh color polyphenol oxidase activity during cold storage and shelf life periods in ‘Ankara’ pear (Pyrus communis L.)

Acta Horticulturae ◽

10.17660/actahortic.2020.1275.31 ◽

2020 ◽

pp. 221-228

Author(s):

N. Bakoğlu ◽

N. Tuna Gunes

Keyword(s):

Shelf Life ◽

Polyphenol Oxidase ◽

Cold Storage ◽

Oxidase Activity ◽

Pyrus Communis ◽

Flesh Color ◽

Polyphenol Oxidase Activity ◽

Pyrus Communis L

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Effect of multilayer nylon packages on the oxidative damage of minimally processed yam

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.09017 ◽

2019 ◽

Vol 22 ◽

Author(s):

Adriano do Nascimento Simões ◽

Daniel Gomes Coelho ◽

Kelem Silva Fonseca ◽

Aurélio Paes Barros Júnior ◽

Sergio Luiz Ferreira-Silva ◽

...

Keyword(s):

Oxidative Damage ◽

Shelf Life ◽

Polyphenol Oxidase ◽

Oxidase Activity ◽

Quality Loss ◽

Minimally Processed ◽

Polyphenol Oxidase Activity ◽

Processed Products ◽

Physiological And Biochemical

Abstract Appropriate storage packaging is an important aspect to minimize physiological deterioration and enhance the shelf-life of minimally processed products. Thus, the goal of this study was to evaluate the physiological and biochemical changes associated with the quality loss of minimally processed yam, maintained in two different packages at 5 ± 2 °C. The yam roots were selected, washed and conserved at 8 ± 2 °C for 24 hours. They were then peeled and cut into slices about 3 cm thick and minimally processed. Approximately 300 g of minimally processed yam roots were packed in polypropylene (PP, 4 μm thick) and multilayer nylon (NY, 15 μm thick) 15 cm wide x 20 cm long bags, which were stored at 5 ± 2 °C for 14 days. The minimally processed yam conserved in PP packaging presented fluorescence on the surface of the segments, characteristic symptoms of Pseudomonas spp., and showed higher peroxidase and catalase activities. The nylon packaging was more efficient in reducing oxidative damage and also inhibited polyphenol oxidase activity and decreased the accumulation of soluble proteins, resulting in decreased deterioration during storage. Thus, the quality of the minimally processed yam maintained in NY packaging was conserved for 14 days at 5 ± 2 °C.

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Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life

Food Science and Technology International ◽

10.1177/1082013220916559 ◽

2020 ◽

Vol 26 (7) ◽

pp. 583-592 ◽

Cited By ~ 1

Author(s):

Sima Panahirad ◽

Rahim Naghshiband-Hassani ◽

Nasser Mahna

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Polyphenol Oxidase ◽

Peroxidase Activity ◽

Oxidase Activity ◽

Edible Coating ◽

Total Phenolic ◽

Antioxidative Capacity ◽

Three Solutions ◽

Polyphenol Oxidase Activity

Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf life (19 ± 2 ℃ and 65% relative humidity for eight days). To do this, three solutions (0.5, 1, and 1.5%) of pectin, plasticized by glycerol (0.3% w/v), were applied on plum fruit and compared to a control treated with only distilled water. Ascorbic acid, total phenolics, anthocyanin and flavonoid contents, total antioxidative capacity based on 1,1-diphenyl-2-picryl-hydrazyl hydrate method, peroxidase (as an antioxidant enzyme), and polyphenol oxidase (as an oxidant enzyme) activities were recorded during this period. The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01). The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01). All pectin concentrations significantly caused higher ascorbic acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control. In general, the coating constituted from 1.5% pectin showed the best results for most measured parameters. Considering the influences of pectin-based edible coating on antioxidative characteristics of plum fruits, its application can be potentially regarded as a favorable method to enhance nutritional value of fruits.

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