Effect of delay between hot water treatment and cold storage on quality and antioxidant enzyme system in cool‐stored “Shenqing” cucumber

2021 ◽  
Author(s):  
Junru Hu ◽  
Min Zhang ◽  
Jiale Li ◽  
Xiaoyang Gai ◽  
Yu Ling ◽  
...  
Keyword(s):  
Water Treatment ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme System ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Antioxidant Enzyme System

Effect of calcium lactate in combination with hot water treatment on the nutritional quality of persimmon fruit during cold storage

2018 ◽  
Vol 233 ◽  
pp. 114-123 ◽  
Author(s):  
Fahimeh Naser ◽  
Vali Rabiei ◽  
Farhang Razavi ◽  
Orang Khademi
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Nutritional Quality ◽  
Hot Water ◽  
Calcium Lactate ◽  
Hot Water Treatment ◽  
Persimmon Fruit

Hot water treatment to alleviate chilling injury and enhance ascorbate-glutathione cycle in sweet pepper fruit during postharvest cold storage

2019 ◽  
Vol 257 ◽  
pp. 108715
Author(s):  
Haruna Endo ◽  
Kiohiro Miyazaki ◽  
Kimiko Ose ◽  
Yoshihiro Imahori
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Chilling Injury ◽  
Sweet Pepper ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Pepper Fruit ◽  
Glutathione Cycle

HOT WATER TREATMENT MAINTAINS POSTHARVEST QUALITY OF 'KARAJ' PERSIMMON FRUIT DURING COLD STORAGE

2013 ◽  
pp. 485-489
Author(s):  
O. Khademi ◽  
Z. Zamani ◽  
S. Kalantari ◽  
M. Ebadi ◽  
E. Sepahvand
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Hot Water ◽  
Postharvest Quality ◽  
Hot Water Treatment ◽  
Persimmon Fruit

scholarly journals Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3031
Author(s):  
Jirarat Kantakhoo ◽  
Yoshihiro Imahori
Keyword(s):  
Water Treatment ◽  
Capsicum Annuum ◽  
Cold Storage ◽  
Sweet Pepper ◽  
Hot Water ◽  
Cellular Damage ◽  
Hot Water Treatment ◽  
Capsicum Annuum L ◽  
Production Of Hydrogen ◽  
Glutathione Cycle

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.

scholarly journals Effect of Chitosan Coating on the Postharvest Quality and Antioxidant Enzyme System Response of Strawberry Fruit during Cold Storage

Foods ◽  
2015 ◽  
Vol 4 (4) ◽  
pp. 501-523 ◽  
Author(s):  
Milena Petriccione ◽  
Francesco Mastrobuoni ◽  
Maria Pasquariello ◽  
Luigi Zampella ◽  
Elvira Nobis ◽  
...  
Keyword(s):  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme System ◽  
Postharvest Quality ◽  
System Response ◽  
Strawberry Fruit ◽  
Chitosan Coating ◽  
Antioxidant Enzyme System

scholarly journals Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Li Li ◽  
Jian Sun ◽  
Haiyan Gao ◽  
Yingbin Shen ◽  
Changbao Li ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Antioxidant Enzyme ◽  
Fruit Quality ◽  
Cold Storage ◽  
Enzyme System ◽  
Total Phenolic ◽  
Edible Coatings ◽  
Strawberry Fruit ◽  
Positive Effects ◽  
Antioxidant Enzyme System

Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4°C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage (p<0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

PRATYLENCHUS PENETRANS IN CLONAL APPLE STOCKS AND ITS CONTROL BY HOT-WATER TREATMENT

1963 ◽  
Vol 43 (2) ◽  
pp. 195-199
Author(s):  
J. E. Bosher ◽  
W. R. Orchard
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Tap Water ◽  
Root Systems ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Pratylenchus Penetrans ◽  
Planting Time

Immersion of maiden apple root stocks (East Malling VII and IX) in water at 115°–116°F. for 30 minutes killed Pratylenchus penetrans, (Cobb, 1917), Filip. & Stek., 1941, within the roots. Damage to the plants was reduced or prevented by cooling in tap water immediately after treatment. The nematodes were killed more rapidly at higher temperatures, but the plants were more easily damaged. Older plants with larger root systems required longer treatment. Plants treated immediately before planting suffered more injury than those taken from cold storage at 34°–38°F. for treatment in January and returned to cold storage until planting time in late March.

Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long-term cold storage

2008 ◽  
Vol 88 (15) ◽  
pp. 2682-2687 ◽  
Author(s):  
Marios C Kyriacou ◽  
Dimitrios Gerasopoulos ◽  
Anastasios S Siomos ◽  
Ioannis M Ioannides
Keyword(s):  
Water Treatment ◽  
Membrane Permeability ◽  
Cold Storage ◽  
Sugar Content ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Potato Tubers ◽  
Chip Colour

scholarly journals Optimization of hot water treatment of guava fruits cv. ‘Shweta’ to prolong cold storage

2021 ◽  
Vol 9 (1) ◽  
pp. 410-415
Author(s):  
Bharati Killadi ◽  
PS Gurjar ◽  
Jotirmayee Lenka ◽  
Rekha Chaurasia ◽  
DK Shukla
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Hot Water ◽  
Hot Water Treatment
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