Impact of chitosan in combination with potassium sorbate treatment on chilling injury and quality attributes of pomegranate fruit during cold storage

2021 ◽  
Author(s):  
Sanaz Molaei ◽  
Ali Soleimani ◽  
Vali Rabiei ◽  
Farhang Razavi
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Potassium Sorbate ◽  
Pomegranate Fruit

scholarly journals Evaluation of chilling injury and internal browning condition on quality attributes, phenolic content, and antioxidant capacity during sub-optimal cold storage of malaysian cultivar pineapples

2019 ◽  
Vol 14 (4) ◽  
pp. 456-461
Author(s):  
Noer Hartini Dolhaji ◽  
Ida Idayu Muhamad ◽  
Harisun Ya’akub ◽  
Azila Abd Aziz
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Phenolic Content ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Total Phenolic ◽  
Ion Leakage ◽  
Physical Injuries ◽  
Duration Of Storage ◽  
Internal Browning

Pineapple cold storage at sub-optimal temperature (4 ± 2 °C) and duration of storage (0, 7, 14, 21, and 28 days) was periodically tracked to investigate its effect on physical injuries known as chilling injury (CI) and internal browning (IB), which contribute to degradation of pineapple’s quality attributes (i.e., pH, total soluble solids (TSS) concentration, ascorbic acid (AA) content, ion leakage (EL), antioxidant capacity, and total phenolic content (TPC). In this study, three main Malaysian pineapple cultivars were evaluated based on the hypothesis that pineapple’s physical injuries (CI and IB) affect the quality attributes, phenolic content, and antioxidant capacity.  Towards day 28 of sub-optimal cold storage treatment, cv. Morris (Queen) showed higher CI and IB incidences. However, the incidences were not statistically significant at a significance level of 0.05 in two other pineapple varieties cv. Josephine (hybrid, between ‘Johor’ Spanish and Smooth Cayenne) and cv. MD-2 or gold (the hybrid of Smooth Cayenne)), which exhibited resistance to CI and IB. Meanwhile, it was found that sub-optimal cold storage up to 28 days affects CI and IB of three main Malaysian pineapple cultivars regardless of their genetic capability towards these injuries. Further, the study revealed that CI and IB symptoms were correlated with a decrease in TSS and pH, and an increase in the percentage of EL, TPC, antioxidant capacity, and antioxidant activities measured by FRAP and DPPH, respectively. Meanwhile, in terms of overall quality attributes result with focus interaction of TPC and antioxidant capacity, cv. MD-2 was observed to be impacted the most during sub-optimal cold storage. The study concluded that CI and IB conditions were positively correlated with the degradation of quality attributes as reflected in TSS content, pH, EL, TPC content, and total antioxidant capacity.

scholarly journals Chilling injury in pineapple fruits: physical quality attributes and antioxidant enzyme activity

Food Research ◽  
2020 ◽  
Vol 4 (S5) ◽  
pp. 86-95
Author(s):  
N.H. Dolhaji ◽  
I.D. Muhammad ◽  
H. Yaakob ◽  
A. Mohd Marsin
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Nutritional Value ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Antioxidant Enzyme Activity ◽  
Cold Chain ◽  
Physical Quality ◽  
Related Enzyme

Harvested fruit have high metabolic and moisture content which leads to an active biochemical reaction that contributes to decrement of nutritional value such as vitamin, proteins and lipids. The application of low temperature as a single-effective management to prolong shelf-life of fruits is a common practice which applied to keep agriculture commodities at high quality. A matured stage pineapple is very perishable and cold storage chain is crucial in maintaining the chemical and physical quality attributes in order to assure its commercial value for market. The main objective of this study is to evaluate the effect of sub-optimum cold storage scenario on changes of pineapple fruits physical quality attributes, the activity of browning enzyme and antioxidant related enzyme in 2 pineapple cultivars (cv.), Morris (Queen-type) and Josapine (hybrid of Spanish and Smooth Cayeen). Malaysian pineapple fruit cv. with different sensitivity toward CI, Morris (Queen-type) and Josapine (Smooth-Cayenne-type) were stored at sub-optimal storage temperatures (4±2°C) for 28 days to investigate the effects of CI towards physical quality attributes and antioxidant enzyme activity. The result indicated both cv. was affected with CI towards the 28 days of sub-optimum cold storage. Overall physical quality attributes indicated CI was found positively correlated with the increase of EL and TTA and on the contrary decrease its firmness, weight (% w/w), brightness (L*) and redness (A*). Similarly, a positive correlation was also deduced between CI symptoms and the activities of PPO and APX which reflect the incident of oxidative stress. The results derived from this study may serve as a basis for evaluation of better postharvest strategies to control CI during cold chain storage of pineapple fruits and thus assure the quality and nutritional value till it reaches to consumer.

scholarly journals Determining the physiochemical changes and time of chilling injury incidence during cold storage of pomegranate fruit

2015 ◽  
Vol 60 (4) ◽  
pp. 465-476 ◽  
Author(s):  
Leila Taghipour ◽  
Majid Rahemi ◽  
Pedram Assar
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Injury Incidence ◽  
Long Term Storage ◽  
Pomegranate Fruit ◽  
Intermittent Warming

Intermittent warming (IW) is a good postharvest technique to prevent or alleviate chilling injuries during cold storage. Performing the warming treatment at the period of time before chilling injury is irreversible during storage, and it is the first prerequisite for a successful IW treatment. In order to determine the fruit physiochemical changes and time of irreversible chilling injury incidence during cold storage of pomegranate fruit (cv. Rabab-e-Neyriz), this research was conducted. Fruits were stored at 2 ? 0.5?C and 90 ? 5% relative humidity for 90 days. At 15-day intervals, 40 fruits (four replicates and 10 fruits in each replicate) were sampled and further stored at 20?C for 3 days (shelf life). Chilling injury (CI) index and weight loss (WL) in intact fruits, electrolyte leakage (EL) and K leakage (KL) in peel samples, total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH in fruit juice were measured. With respect to quality parameters, TSS did not change significantly under cold storage. According to TA changes, the TSS/TA ratio was decreased up to 30 days but subsequently increased and the highest ratio was detected at the end of storage, which was significantly higher than the TSS/TA ratio at the harvest time. Results related to CI index, WL, EL and KL showed that pomegranate fruits could be stored cold without significant chilling damages up to 30 days. It was suggested that performing the IW treatment during this period could be concomitant with desired effects in long-term storage of this commercial cultivar.

Arginine treatment attenuates chilling injury of pomegranate fruit during cold storage by enhancing antioxidant system activity

2018 ◽  
Vol 137 ◽  
pp. 31-37 ◽  
Author(s):  
Mesbah Babalar ◽  
Farhad Pirzad ◽  
Mohammad Ali Askari Sarcheshmeh ◽  
Alireza Talaei ◽  
Hossein Lessani
Keyword(s):  
Antioxidant System ◽  
Cold Storage ◽  
Chilling Injury ◽  
System Activity ◽  
Pomegranate Fruit

Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage

2021 ◽  
pp. 108201322110320
Author(s):  
Mariya Batool ◽  
Omar Bashir ◽  
Tawheed Amin ◽  
Sajad Mohd Wani ◽  
FA Masoodi ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Prunus Armeniaca ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Controlled Atmosphere ◽  
Injury Index

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

Changes in ACC and conjugated ACC levels following controlled atmosphere storage of nectarine

2005 ◽  
Vol 45 (12) ◽  
pp. 1635 ◽  
Author(s):  
A. Uthairatanakij ◽  
P. Penchaiya ◽  
B. McGlasson ◽  
P. Holford
Keyword(s):  
Low Temperature ◽  
Cold Storage ◽  
Low Temperatures ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Gaseous Composition ◽  
Storage Atmosphere ◽  
Atmosphere Storage

Low temperature disorders of nectarines are thought to be expressions of chilling injury. Chilling injury is a form of stress usually associated with increased synthesis of ethylene and its immediate precursor, aminocyclopropane-1-carboxylic acid (ACC). However, other mechanisms for the development of chilling injury have been proposed. To help determine the nature of the processes leading to chilling injury in nectarines (Prunus persica) and how the gaseous composition of the storage atmosphere effects the development of low temperature disorders, levels of ACC and conjugated ACC were measured in fruit of the cv. Arctic Snow. These compounds were measured in fruit ripened at 20°C immediately after harvest, in fruit on removal from cold storage and in fruit ripened at 20°C following cold storage. During storage, fruit were kept at 0°C in the 4 following atmospheres: air; air + 15% CO2; air + 15 µL/L ethylene; and air + 15% CO2 + 15 µL/L ethylene. Concentrations of ACC remained low in all treatments and no significant changes in ACC levels due to added ethylene or CO2 were observed. Concentrations of conjugated ACC were about 10-times that of ACC and again were not influenced by the composition of the storage atmosphere. No significant changes in either ACC or conjugated ACC were observed until after flesh bleeding, the major symptoms of low temperature disorder expressed in these fruit, had begun to appear. It was concluded that disorders in nectarines stored at low temperatures are not a stress response involving a disruption of ethylene metabolism but may be associated with differential changes in the metabolism of enzymes associated with normal ripening.

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