Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage

2019 ◽  
Vol 43 (12) ◽  
Author(s):  
Preyanuch Sangprayoon ◽  
Suriyan Supapvanich ◽  
Pannipa Youryon ◽  
Chalermchai Wongs‐Aree ◽  
Panida Boonyaritthongchai
Keyword(s):  
Salicylic Acid ◽  
Methyl Jasmonate ◽  
Cold Storage ◽  
Physicochemical Quality ◽  
Internal Browning

scholarly journals Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion

2019 ◽  
pp. 395
Author(s):  
Suriyan Supapvanich, Yuranan Kernprie ◽  
Panida Boonyaritthongchai ◽  
Chairat Techavuthiporn ◽  
Racha Tepsorn ◽  
Pannipa Youryon
Keyword(s):  
Methyl Jasmonate ◽  
Bioactive Compounds ◽  
Cold Storage ◽  
Hot Water ◽  
Skin Damage ◽  
Visual Appearance ◽  
Physicochemical Quality ◽  
Guava Fruit ◽  
Meja Treatment

Postharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of ‘Kim Ju’ guava fruit during storage at 12 ± 1 °C for 18 d.  The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

Salicylic Acid, Ethephon, and Methyl Jasmonate Enhance Ester Regeneration in 1-MCP-Treated Apple Fruit after Long-Term Cold Storage

2006 ◽  
Vol 54 (11) ◽  
pp. 3887-3895 ◽  
Author(s):  
Da-Peng Li ◽  
Yun-Feng Xu ◽  
Li-Ping Sun ◽  
Li-Xia Liu ◽  
Xiao-Li Hu ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Methyl Jasmonate ◽  
Cold Storage ◽  
Apple Fruit ◽  
Treated Apple

Pre- and post-harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit

2011 ◽  
Vol 130 (1) ◽  
pp. 97-101 ◽  
Author(s):  
Xinhua Lu ◽  
Dequan Sun ◽  
Yunhe Li ◽  
Wenqi Shi ◽  
Guangming Sun
Keyword(s):  
Salicylic Acid ◽  
Post Harvest ◽  
Pineapple Fruit ◽  
Internal Browning ◽  
Acid Treatments
Sign in / Sign up

Export Citation Format

Share Document