scholarly journals Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism

2022 ◽  
Author(s):  
Yuhan Xu ◽  
Jian Yu ◽  
Jinhui Chen ◽  
Jiabao Gong ◽  
Li Peng ◽  
...  
Keyword(s):  
Phenylalanine Ammonia Lyase ◽  
Total Phenolics ◽  
Soluble Solids ◽  
Storage Quality ◽  
Melatonin Treatment ◽  
Chinese Water ◽  
Loss Of Weight ◽  
Fresh Cut ◽  
Cut Surface

Abstract Fresh-cut Chinese water chestnuts (CWCs) are prone to quality deterioration during storage, which does not meet consumer demand. In this study, the effect of exogenous melatonin (5 mM) on the quality and potential mechanisms in fresh-cut CWC was investigated. The results showed that melatonin treatment alleviated the cut-surface discoloration of CWCs. Not only did this treatment significantly slow down the increase in browning degree and b* as well as the decrease in L*, but also significantly delayed the loss of weight and total soluble solids. Further investigations indicated that melatonin-treated fresh-cut CWCs exhibited significantly lower total phenolics and soluble quinones and suppressed the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase. Meanwhile, when fresh-cut CWCs were treated with melatonin, the total flavonoid concentration was significantly decreased compared to the control. Additionally, melatonin significantly inhibited the accumulation of H2O2 and malondialdehyde (MDA) as well as enhanced the activities of superoxide dismutase and catalase by promoting the production of O2 -·. In summary, melatonin treatment may delay the surface discoloration of fresh-cut CWCs by inhibiting phenolic compound metabolism and improving antioxidant capacity, thereby effectively maintaining the quality, and prolonging the shelf life of fresh-cut CWCs.

Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

2014 ◽  
Vol 511-512 ◽  
pp. 46-49
Author(s):  
Chuan Zhu Leng ◽  
Qi Li ◽  
Si Xin Wang ◽  
Xi Hong Li ◽  
Lan Chen ◽  
...  
Keyword(s):  
Sensory Quality ◽  
High Oxygen ◽  
The Other ◽  
Soluble Solids ◽  
Storage Quality ◽  
Total Soluble Solids ◽  
Titratable Acid ◽  
Oxygen Treatment ◽  
Fresh Cut

The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

scholarly journals Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Serhat Usanmaz ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Storage Quality ◽  
Postharvest Storage ◽  
Fresh Cut

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

EFFECTS OF SUCCINIC ACID 2,2-DIMETHYL HYDRAZIDE (ALAR) AND 2-CHLOROETHYLPHOSPHONIC ACID (ETHEPHON) ON ABSCISSION AND STORAGE QUALITY OF McINTOSH APPLES

1972 ◽  
Vol 52 (4) ◽  
pp. 483-491 ◽  
Author(s):  
B. J. E. TESKEY ◽  
K. L. PRIEST ◽  
E. C. LOUGHEED
Keyword(s):  
Succinic Acid ◽  
Respiration Rate ◽  
Harvest Date ◽  
Soluble Solids ◽  
Total Acidity ◽  
Harvest Time ◽  
Storage Quality ◽  
And Storage ◽  
Storage Disorders

McIntosh apples that had been sprayed at the end of July with Alar as recommended commercially for preharvest drop control, were later treated with ethephon at 400 and 800 mg/liter, 6 and 3 days before optimum harvest date. Results were compared with untreated fruit and with fruit from trees sprayed with Alar alone. Measurements were made of abscission and firmness as well as CO2 and ethylene (C2H4) evolution. Treated fruit had a respiration rate greater than that of the control at harvest time. Ethephon treatments resulted in fruit that was firmer than Alar-treated or control fruit. No differences were noted among treatments with regard to pH, total acidity, percent soluble solids, or storage disorders of the fruit.

scholarly journals Sensory and Analytical Analyses of Fruit Quality Constituents of Fresh-cut Orange- and Green-fleshed Honeydews and Orange-fleshed Cantaloupe

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 806B-806
Author(s):  
Robert A. Saftner* ◽  
Judith A. Abbott ◽  
Gene E. Lester
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Soluble Solids ◽  
Eating Quality ◽  
Production Rates ◽  
Breeding Lines ◽  
Retail Markets ◽  
Fresh Cut

New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of orange-fleshed honeydew chunks was 1.2 to 4.7 times higher than that of green-fleshed honeydew extracts and volatiles from cantaloupe was >4.8 fold greater than extracts from `Temptation' and >9.3 fold higher than that of other honeydew extracts. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly the orange-pigmented types, were distinctive from cantaloupe in having relatively high levels of various nonenyl and nonadienyl acetates of uncharacterized aromas. The results indicate that `Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

scholarly journals Road transport vibration stress impact on ‘Palmer’ mangoes quality and shelflife

2021 ◽  
Vol 43 (2) ◽  
Author(s):  
Josenara Daiane de Souza Costa ◽  
Acácio Figueiredo Neto ◽  
Nelson Cárdenas Olivier ◽  
Marcos Antônio da Silva Irmão ◽  
Marylia de Sousa Costa ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Road Transport ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Storage Quality ◽  
Vibration Machine ◽  
Vibration Stress ◽  
Absorbance Difference ◽  
Solids Content

Abstract Studying the causes of postharvest fruit loss is important to avoid reduction of quality and quantity for the consumer due, for example, to the influence of frequent impacts from vibrations during transportation. In this sense, this study evaluates the storage quality of ‘Palmer’ mangoes after being subjected to different simulated road transport vibrations. Vibration was simulated from the analysis of the profile of the frequencies generated in road transport of fruit, determined in a tractor trailer. ‘Palmer’ mangoes stored after vibration stress wereevaluated for: mass loss, absorbance difference index (IAD), peel and pulp browning index (BI), pulp firmness, soluble solids content, and titratable acidity. The development of a vibration machine made it possible to satisfactorily simulate specific vibration frequencies. Vibration stress during simulated transport led to accelerated weight loss, decreased pulp firmness, and peel browning in ‘Palmer’ mangoes.

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