scholarly journals Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses

2016 ◽  
Vol 2016 ◽  
pp. 1-14 ◽  
Author(s):  
Zhi-Jing Ni ◽  
Kang-Di Hu ◽  
Chang-Bing Song ◽  
Run-Hui Ma ◽  
Zhi-Rong Li ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Hydrogen Sulfide ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Defenses ◽  
Carotenoid Content ◽  
Water Control ◽  
Chlorophyll Breakdown ◽  
S Application ◽  
Postharvest Senescence

Hydrogen sulfide (H2S) has been identified as an important gaseous signal in plants. Here, we investigated the mechanism of H2S in alleviating postharvest senescence and rotting of Kyoho grape. Exogenous application of H2S released from 1.0 mM NaHS remarkably decreased the rotting and threshing rate of grape berries. H2S application also prevented the weight loss in grape clusters and inhibited the decreases in firmness, soluble solids, and titratable acidity in grape pulp during postharvest storage. The data of chlorophyll and carotenoid content suggested the role of H2S in preventing chlorophyll breakdown and carotenoid accumulation in both grape rachis and pulp. In comparison to water control, exogenous H2S application maintained significantly higher levels of ascorbic acid and flavonoid and total phenolics and reducing sugar and soluble protein in grape pulp. Meanwhile, H2S significantly reduced the accumulation of malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion (O2∙-) in grape pulp. Further investigations showed that H2S enhanced the activities of antioxidant enzymes ascorbate peroxidase (APX) and catalase (CAT) and decreased those of lipoxygenase (LOX) in both grape peels and pulp. In all, we provided strong evidence that H2S effectively alleviated postharvest senescence and rotting of Kyoho grape by modulating antioxidant enzymes and attenuating lipid peroxidation.

scholarly journals Applications of 5-aminolevulinic acid on the physiological and biochemical characteristics of strawberry fruit during postharvest cold storage

2016 ◽  
Vol 46 (12) ◽  
pp. 2103-2109 ◽  
Author(s):  
Yi Li ◽  
Zhiqiang Li ◽  
Liangju Wang
Keyword(s):  
Aminolevulinic Acid ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Effective Dosage ◽  
Anthocyanin Content ◽  
Strawberry Fruit ◽  
Water Control ◽  
Delayed Senescence ◽  
Initial Stage ◽  
Decay Index

ABSTRACT: The compound 5-aminolevulinic acid (ALA) is a key precursor in the biosynthesis of porphyrins, such as chlorophyll, heme and phytochromobilin, and has multiple physiological effects on plants. Varying concentrations of ALA (50mg L-1, 100mg L-1, and 150mg L-1) and water (control) were applied to white stage 'Sweet Charlie' strawberry fruit. All ALA treatments delayed senescence and improved the qualities of strawberries fruit during storage. Among the treatments, 150mg L-1 ALA was the most effective dosage concentration. Exogenously applied ALA significantly reduced the decay index, respiration rate, O2 - production rate (O2 -), H2O2 and malondialdehyde (MDA) content, increased superoxide dismutase (SOD), ascorbate peroxidase activities (APX), total soluble solids (TSS) content, titratable acidity (TA) and anthocyanin content during the initial stage of storage. These results supported the pre harvest application of ALA as a beneficial strategy for the prevention of postharvest decay of strawberry fruit.

scholarly journals Effects of an Auxin and a brassinosteroid on physical, chemical and biochemical attributes of ‘Galaxy’ apples

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Ângela Preza Ramos ◽  
Aquidauana Miqueloto Zanardi ◽  
Cassandro Vidal Talamini do Amarante ◽  
Cristiano André Steffens ◽  
Adaucto Bellarmino Pereira-Netto
Keyword(s):  
Plant Growth ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Naphthalene Acetic Acid ◽  
Anthocyanin Content ◽  
Water Control ◽  
Physical Chemical ◽  
Total Antioxidant ◽  
Fruit Shelf Life

ABSTRACT: The aim of this study was to study the effect of the auxin naphthalene acetic acid (NAA) and the brassinosteroid 28-homocastasterone (28-HCS) applied every 15 days (harvest 2015/16) or every 21 days (harvest 2016/17) after full bloom, on the physical, chemical and biochemical attributes of the ‘Galaxy’ apples. The study was performed at a commercial orchard at Vacaria county, Rio Grande do Sul State, Brazil. The following treatments were applied: water (control), NAA (0.1%), 28-HCS (10‒6 M) and NAA (0.1%) + 28-HCS (10‒6 M). For this purpose, 300 μL of the plant growth regulator solutions were applied to the fruit peduncles. Fruits treated with NAA every 21 days presented higher starch-iodine index and lower total soluble solids (TSS), titratable acidity (TA), lightness index (L) and hue angle (h°) than 28-HCS-treated fruits. Fruits treated every 15 days with NAA presented reduced skin rupture force (SRF), total antioxidant activities (TAA) of the skin and flesh, and hydrogen peroxide content compared to the control fruits. In addition, NAA application every 15 and 21 days resulted in increased anthocyanin content in the skin. Application of NAA + 28-HCS reduced superoxide dismutase activity. 28-HCS applications increased TSS, color attributes (C and h°) of the skin, total antioxidant activity of the skin and flesh and peroxidase activity compared to control fruits. These results are expected to help to understand how plant growth regulators affect apple quality. In addition, results described here are also expected to help on the development of strategies to reduce post harvest losses and to increase fruit shelf life.

scholarly journals Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 737-740 ◽  
Author(s):  
Zisheng Luo
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Hot Water Treatment ◽  
Chlorophyll Breakdown ◽  
Peel Color ◽  
Solids Content

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

Effect of ethylene and 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (Physalis peruviana L.)

2016 ◽  
Vol 23 (1) ◽  
pp. 86-96 ◽  
Author(s):  
Helber E Balaguera-López ◽  
Mauricio Espinal-Ruiz ◽  
Lorenzo Zacarías ◽  
Aníbal O Herrera
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Physalis Peruviana ◽  
Total Carotenoid Content ◽  
Ethyl Octanoate ◽  
Respiratory Behavior ◽  
Ethylene Action ◽  
Cape Gooseberry

Cape gooseberry ( Physalis peruviana L.) fruits are highly perishable berries that exhibit a climacteric respiratory behavior. The objective of this study was to evaluate the effect of ethylene and the ethylene action inhibitor 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (ecotype Colombia). Fruits were treated with ethylene, in an ethephon application (1000 µL L−1), and pretreated with 1-methylcyclopropene (1 µL L−1), 1-methylcyclopropene+ethylene, and results compared with a control without application. Subsequently, the fruits were maintained at room temperature (20 ℃, 75% RH) for up to 11 days. The pretreatment of the cape gooseberry fruits with 1-methylcyclopropene delayed most of the ripening-associated parameters, with a reduction in the respiration rate and ethylene production, skin color development, total soluble solids, total carotenoid content, loss of firmness, loss of total titratable acidity and emission of volatile compounds such as ethyl octanoate, ethyl butanoate, ethyl decanoate, and hexyl decanoate. Conversely, application of ethephon accelerated most of these physiological changes and also overcame most of the effects prevented by the ethylene action inhibitor. Altogether, the results supported the idea of a climacteric-like behavior for cape gooseberry fruits and pointing out that the pretreatment with 1-methylcyclopropene may be a promising and efficient postharvest treatment to delay maturity and extend the postharvest period.

scholarly journals Harvest Maturity and Storage Temperature Affect Postharvest Quality of ‘Wanda’ Datil Hot Pepper Grown under Protected Culture

2019 ◽  
Vol 29 (4) ◽  
pp. 402-407
Author(s):  
Elena E. Lon Kan ◽  
Steven A. Sargent ◽  
Daniel J. Cantliffe ◽  
Adrian D. Berry ◽  
Nicole L. Shaw
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Carotenoid Content ◽  
Hot Pepper ◽  
Total Carotenoids ◽  
Handling Characteristics ◽  
Harvest Maturity

Datil hot pepper (Capsicum chinense) has potential for increased production due to its unique, spicy flavor and aroma. However, few reports have been published related to postharvest handling characteristics. The purpose of this study was to determine the effect of harvest maturity on fruit quality under simulated commercial storage conditions. ‘Wanda’ datil pepper plants were grown hydroponically under protected culture. Fruit were harvested at yellow and orange maturity stages, placed in vented clamshell containers, and stored at 2, 7, or 10 °C for 21 days. Peppers harvested at yellow stage maintained greater quality than orange peppers during storage at all temperatures. Marketable fruit after 21 days for peppers harvested at the yellow stage was 94% (2 °C), 88% (7 °C), and 91% (10 °C); that for orange-stage peppers was 68%, 74%, and 82% for the same respective temperatures. No chilling injury (CI) symptoms were observed in these tests. Initial pepper moisture content was 90%, decreasing only slightly during 21 days of storage; weight loss ranged from 2% to 8%. Soluble solids content (SSC) was greater for peppers harvested at the orange stage (9.5%) than for those at yellow stage (7.8%). Neither harvest maturity nor storage temperature affected total titratable acidity (TTA; 0.13%) or pH (5.3). Respiration rate varied with temperature but not by harvest maturity and ranged from 12 to 25 mg·kg−1 per hour after 8 days of storage. Peppers harvested orange contained double the amount of total carotenoids as yellow fruit. Carotenoid content for yellow and orange peppers was 58 and 122 µg·g−1, respectively. Capsaicinoid content ranged from 1810 to 4440 µg·g−1 and was slightly greater for orange-harvested peppers. Datil peppers harvested at the yellow stage and stored in vented clamshell containers had better quality than peppers harvested at the orange stage after 21 days at 2 °C.

scholarly journals A comprehensive study of chitosan application for extending shelf life of tomato

2021 ◽  
Vol 42 (5) ◽  
pp. 1405-1414
Author(s):  
M. Meena ◽  
◽  
S. Pilania ◽  
K.K. Meena ◽  
S.S. Lakhawat ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
B Value ◽  
Soluble Solids ◽  
Water Control ◽  
Lycopene Content ◽  
Organoleptic Score ◽  
Comprehensive Study

Aim: The aim of the present study was to study the effect of chitosan treatment on extending the shelf life of tomatoes stored at room temperature (27ºC±2) for 21 days. Methodology: Chitosan working formulation were prepared by dissolving chitosan in 1 % glacial acetic acid to get final concentrations with adjusting pH above 5 with 1N NaOH until suspension appears as colloide. Selected tomatoes were dipped in different concentrations of chitosan (0.01, 0.04, 0.08, 0.12, 0.16 and 0.20 % and water (control) for 6 min and kept in well ventilated paper baskets for storage at room temperature (27°C±2) with 55±2 % relative humidity. Results: Chitosan treated tomatoes were evaluated for different parameters related to post harvest losses. Chitosan at 0.16 % effectively prevented microbial decay, physiological loss in weight, maintained the firmness and reduced the respiration rate. Chitosan treatment further decreased the loss of titratable acidity (TA), retained the total soluble solids (TSS), total sugar, ascorbic acid, reducing sugar during storage period. Chitosan effectively preserved lycopene content, inhibit polyphenol oxidase (PPO) activity, maintained L*, a*, b* value and organoleptic score during storage from day 1 to day 21 as compared to control tomatoes. Interpretation: The study delves that low concentration of chitosan (0.16%) effectively extend the shelf life of tomato.

scholarly journals CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS

2020 ◽  
Vol 8 (10) ◽  
pp. 147-156
Author(s):  
Regiane Ogliari ◽  
Jaqueline Machado Soares ◽  
Flávia Teixeira ◽  
Kélin Schwarz ◽  
Kátia Aparecida Da Silva ◽  
...  
Keyword(s):  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Cooking Methods ◽  
Sweet Potatoes ◽  
Total Carotenoid Content ◽  
Nutritional Characteristics ◽  
Lower Protein

The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased Total Carotenoid content, reducing it in other methods. Except for boiled, all other processes increased Phenolic Compounds content. Ascorbic Acid content increased in all cooking processes, being higher for fried. Sweet potatoes cooked by boiled had higher moisture content and lower protein, lipid, carbohydrate and energy, while fried was the process that most elevated the content of these nutrients. Sensory scores were higher for sweet potatoes cooked in fried method. It is concluded that the processes of baked, boiled, fried and cooking in microwave alter chemical and nutritional characteristics of sweet potatoes. The tuber submitted to fried has greater sensory acceptability, however it is the least suitable for consumption due to high levels of fat and energy.

scholarly journals Production and quality of carrot in function of split application of nitrogen doses in top dressing

2018 ◽  
Vol 36 (3) ◽  
pp. 306-312
Author(s):  
Lidiane F Colombari ◽  
Natália BL Lanna ◽  
Leysimar RP Guimarães ◽  
Antonio Ismael Inácio Cardoso
Keyword(s):  
Maximum Yield ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Root Diameter ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Root Weight ◽  
Shoot Height ◽  
Maturation Index ◽  
Quadratic Effects

ABSTRACT Fertilizers supply in the appropriate period and dose is important to obtain satisfactory production. In this research we studied the effect of different split applications and doses of nitrogen in top dressing on the production of the carrot and the physicochemical characteristics of the roots. Nine treatments, resulting from a factorial of 4x2+1 (control without nitrogen fertilization), were evaluated in the randomized blocks experimental design, with four replications. The first factor were four nitrogen (N) doses in top dressing (60, 90, 120 and 150 kg ha-1) and the second were two forms of splitting [three equal applications (1/3+1/3+1/3 of the dose) and one with increasing proportions (1/6+2/6+3/6 of the dose) applied 15, 30 and 50 days after emergence]. We evaluated shoot height, fresh and dry shoot weight, fresh and dry root weight, root diameter and length, yield and some physicochemical characteristics of roots (soluble solids, titratable acidity, maturation index, pH, carotenoid content and reducing sugars). For most of the studied characteristics were observed quadratic effects for N dose, with an estimated maximum yield of 117.7 t ha-1 for the dose of 138 kg N ha-1. The splitting 1/6+2/6+3/6 resulted in higher values for fresh weight of shoot and root, root diameter, yield and carotenoid content, compared to the splitting 1/3+1/3+1/3.

scholarly journals Chemical composition and quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products

2021 ◽  
Vol 27 (4) ◽  
Author(s):  
Aurelija Paulauskienė ◽  
Egidijus Zvicevičius ◽  
Vilma Atkočiūnienė
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Induction Period ◽  
Titratable Acidity ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Research on the quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products was done at Vytautas Magnus University Agriculture Academy in 2019. For the studies, the juice was squeezed from the defrosted sea buckthorn berries, and was stored in the refrigerator until separated into three fractions: solids, oil (oil No. 1) and juice. The berry cake remaining after squeezing the juice was dried and filled with unrefined sunflower oil. After 2 weeks, the oil (oil No. 2) was separated from the cake. The aim of the research was to determine the chemical composition and quality indices of sea buckthorn berry processing products. The content of soluble solids, titratable acidity, vitamin C and total carotenoid content were determined by standard methods in sea buckthorn juice, solids, berry press cake and in oil No. 1 and No. 2. The acid value, iodine value, peroxides value, induction period and colour of sea buckthorn berry oil No. 1 and No. 2 were determined. The research data were analysed by the factorial analysis of variance (ANOVA). Arithmetical means and standard deviation of the data were calculated. Statistical reliability was assessed by Fisher’s LSD test (P < 0.05). The results showed that the solids had 1.3-fold higher soluble solids content, 1.1-fold higher vitamin C, 2.5-fold total carotenoid content and 1.0-fold higher titratable acidity compared to juice. Oil No. 1 was characterized by a 1.88-fold bigger content of vitamin C and 2.9-fold higher titratable acidity. The total carotenoid content was 8.7% higher in oil No. 2. Oil No. 1 was less resistant to oxidative degradation because the induction period of this oil was shorter by 0.45 h and for a 26% higher amount of free fatty acids. However, a 12% higher peroxide content was found in oil No. 2. Oil No. 1 was brighter; the intensity of red and yellow colour of this oil was more intense.

Evaluation of Endothall and Ammonium Thiosulfate as Potential Bloom Thinning Compounds for `Delicious' and `Fuji' Apples

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 497a-497
Author(s):  
Kathleen M. Williams
Keyword(s):  
Pacific Northwest ◽  
Skin Color ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Data ◽  
Water Control ◽  
Full Bloom ◽  
Fruit Size And Shape ◽  
Growing Conditions

Consistent cropping of apple under Pacific Northwest growing conditions depends on a reliable bloom-thinning compound. Although there are two commercially available bloom-thinning chemicals, performance of these chemicals is not always consistent. Research on two unregistered bloom thinning compounds, Endothall and ATS, has been ongoing for several years in commercial orchard blocks. In 1997, multiple applications of Endothall and ATS were tested on `Delicious' and `Fuji'. Endothall was applied at 1.0, 1.5 or 2.0 pints/100 gal per acre rates at 40% and 80% full bloom. Endothall averaged 19 to 23% thinning in comparison to the water control on `Delicious'. With `Fuji', Endothall averaged 55% to 83% thinning. ATS was applied at 1.0% (v/v) on `Delicious' and 1.5% (v/v) on `Fuji' at 40% and 80% full bloom. ATS thinned `Delicious' an average of 30% compared to the water control. In `Fuji', ATS thinned an average of 20% to 42%. Another experiment involved the combination of ATS or Endothall with standard postbloom thinning regimes. Fruit quality data were collected on both bloom and postbloom thinned blocks. Differences in fruit size and shape were significantly correlated with NAA applications. No significant differences in soluble solids, titratable acidity, skin color, or flesh firmness were related to thinning treatments.

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