Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit

2000 ◽  
Vol 18 (1) ◽  
pp. 19-26 ◽  
Author(s):  
G.A. González-Aguilar ◽  
L. Gayosso ◽  
R. Cruz ◽  
J. Fortiz ◽  
R. Báez ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Pepper Fruit ◽  
Water Treatments

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

2021 ◽  
Author(s):  
López‐Angulo Gabriela ◽  
López‐Velázquez Jordi Gerardo ◽  
Vega‐García Misael Odín ◽  
Bojórquez‐Acosta Wendy Denisse ◽  
Delgado‐Vargas Francisco ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Bell Pepper ◽  
Pepper Fruit ◽  
Injury Tolerance ◽  
Enzymatic Changes

scholarly journals Reduction of Chilling Injury in Stored `Hass' Avocado Fruit by 38 °C Water Treatments

HortScience ◽  
1997 ◽  
Vol 32 (7) ◽  
pp. 1247-1251 ◽  
Author(s):  
Allan B. Woolf
Keyword(s):  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Persea Americana ◽  
Hot Water ◽  
Skin Tissue ◽  
Heat Treated ◽  
Avocado Fruit ◽  
Temperature Damage ◽  
Hass Avocado ◽  
Water Treatments

`Hass' avocado (Persea americana Mill.) fruit were heat treated in water at 38 °C for 0 to 120 minutes, and stored at 0.5 °C for up to 28 days. After storage, fruit were ripened at 20 °C and their quality evaluated. External chilling injury (CI) developed during storage in nonheated fruit. Skin (exocarp) sectioning showed that browning developed from the base of the exocarp, and with longer storage, this browning moved outwards toward the epidermis. Longer durations of hot water treatment (HWT) progressively reduced CI; 60 minutes was the optimal duration that eliminated external CI, while best maintaining fruit quality. Concomitantly, electrolyte leakage of heated skin tissue increased ≈70% during storage, whereas electrolyte leakage of nonheated skin tissue increased ≈480% over the same period. Thus, significant protection was conferred by HWTs against low temperature damage to avocados and these effects are reflected in the morphology and physiology of the skin tissue.

scholarly journals A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

HortScience ◽  
2018 ◽  
Vol 53 (2) ◽  
pp. 217-223 ◽  
Author(s):  
Martha Edith López-López ◽  
José Ángel López-Valenzuela ◽  
Francisco Delgado-Vargas ◽  
Gabriela López-Angulo ◽  
Armando Carrillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Chilling Injury ◽  
Hot Water ◽  
Calcium Lactate ◽  
Antioxidant Systems ◽  
Mango Fruit ◽  
Injury Tolerance ◽  
Water Treatments ◽  
First Time

‘Keitt’ mango is one of the most important cultivars, and it is usually stored at a low temperature during its commercialization to extend shelf life and reach distant markets. However, it is susceptible to chilling injury (CI) and some prestorage treatments are required to reduce the incidence of this disorder. This research shows for the first time the protective effect of a combination hot water-calcium lactate (Ca) against CI in mango fruit cv. Keitt. Fruit were subjected to hot water treatment (HWT) (46.1 °C, 75–90 minutes) or treated with 0.5% Ca or with the combination HWT + Ca, stored at 5 °C for 20 days, and ripened at 21 °C for 7 days. CI index (CII), electrolyte leakage (EL), malondialdehyde (MDA) production, bioactive compounds, antioxidant capacity [2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH)], and activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX)] were analyzed in mango samples after 0, 10, and 20 days of cold storage and after ripening. Hot water treatments (HWT and HWT + Ca) were more effective than Ca in providing protection against CI as evidenced by lower incidence of symptoms and lower EL and MDA. HWT + Ca increased the content of phenolics, flavonoids, and carotenoids during the cold storage, which correlated with the antioxidant capacity by ABTS. SOD and APX showed higher activity in HWT + Ca–treated fruit, whereas CAT activity was higher in fruit with HWT and Ca. These results suggest that HWT + Ca provided CI tolerance of ‘Keitt’ mango by activation of the enzymatic and nonenzymatic antioxidant systems.

scholarly journals Hot Water Treatment for Chilling Injury Reduction of Astringent ‘Rojo Brillante’ Persimmon at Different Maturity Stages

HortScience ◽  
2008 ◽  
Vol 43 (7) ◽  
pp. 2120-2123 ◽  
Author(s):  
Cristina Besada ◽  
Alejandra Salvador ◽  
Lucía Arnal ◽  
Jose María Martínez-Jávega
Keyword(s):  
Early Stage ◽  
Chilling Injury ◽  
Hot Water ◽  
Maturity Stage ◽  
Hot Water Treatment ◽  
Mature Fruit ◽  
Injury Reduction ◽  
Maturity Stages ◽  
Advanced Stages ◽  
Water Treatments

The effects of hot water treatments (HWTs) on chilling injury (CI) of ‘Rojo Brillante’ persimmon treated at different maturity stages and stored at 1 °C have been investigated. HWT temperatures ranging from 45 to 55 °C were applied for periods of time of between 2.5 and 40 min. Reduction of CI by HWT depended on the maturity stage. HWTs reduced softening when they were applied to fruit at an early stage of maturity, but caused skin cracking and skin browning in middle and advanced stages of maturity. Incidence and severity of these disorders increased as HWT temperatures and treatment times increased and in more mature fruit.

Alfa fibers for Cereplast bio-composites reinforcement: Effects of chemical and biological treatments on the mechanical properties

2021 ◽  
pp. 096739112110060
Author(s):  
Mouna Werchefani ◽  
Catherine Lacoste ◽  
Hafedh Belguith ◽  
Chedly Bradai
Keyword(s):  
Charpy Impact ◽  
Impact Testing ◽  
Hot Water ◽  
Cellulose Content ◽  
Twin Screw ◽  
Electron Microscopy Analysis ◽  
Alfa Fibers ◽  
Charpy Impact Testing ◽  
Water Treatments ◽  
The Impact

The present work is a comparative study of the impact of Alfa fiber modifications on the Cereplast composites mechanical behavior. Various treatments have been employed, including mechanical, soda, saltwater-retting, hot-water treatments and enzymatic treatment using xylanase. Chemical and morphological analyses were carried out in order to determine the changes of the biochemical composition and the dimensions of fibers. Cereplast composites reinforced with Alfa fibers were fabricated using a twin-screw extrusion followed by an injection molding technique with a fiber load of 20 wt. %. Resulting materials were assessed by means of tensile, flexural and Charpy impact testing. Scanning Electron Microscopy analysis was carried out to investigate the interfacial properties of the composites. The results have shown a significant enhancement of mechanical strengths and rigidities for the xylanase-treated fiber composites, owing to the increase of cellulose content, the enhancement of defibrillation level and the improvement of matrix-fiber adhesion. The data proved that the technology of enzymes can be used as a powerful and eco-friendly approach to modify fiber surfaces and to increase their potential of reinforcement.

Sign in / Sign up

Export Citation Format

Share Document