Chilling injury, fruit color maturity stages, and antioxidant enzyme activities of lemon 'baladi CV' fruits under cold storage stress

2019 ◽  
Vol 257 ◽  
pp. 108676 ◽  
Author(s):  
A.A. Lo’ay ◽  
H.D. Dawood
Keyword(s):  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Chilling Injury ◽  
Fruit Color ◽  
Antioxidant Enzyme Activities ◽  
Maturity Stages

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.

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
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