scholarly journals Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 570-576 ◽  
Author(s):  
Pedro Novillo ◽  
Alejandra Salvador ◽  
Pilar Navarro ◽  
Cristina Besada
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Chilling Injury ◽  
Redox System ◽  
Sod Activity ◽  
Low Temperature Storage ◽  
Life Period ◽  
Cold Store ◽  
Stress Accumulation ◽  
Temperature Storage

A treatment with 1-methylcyclopropene (1-MCP) is known to reduce softening to the flesh of ‘Rojo Brillante’ persimmon, which is the main chilling injury (CI) symptom that occurs after storage at low temperature. However, very little is known about the mechanism by which 1-MCP confers persimmon tolerance to chilling. The aim of this study was to investigate the changes in the redox system associated with CI and its reduction by 1-MCP during storage at 1 °C and after shelf life period. Our results showed that during cold store, both control and 1-MCP treated fruit underwent gradual oxidative stress (accumulation of H2O2, increment in APX, CAT, LOX, and slight increase in SOD activity) but no CI was manifested. During shelf life conditions, ethylene production was slightly higher in control than in 1-MCP treated fruit. Besides, the CI manifestation of control fruit was associated with oxidative burst [major H2O2 accumulation and sharp increase in catalase (CAT), peroxidase (POD), and lipoxygenase (LOX) activity], while 1-MCP treatment greatly reduced the CI symptoms. The 1-MCP treated fruit showed down-regulated POD activity and up-regulated CAT activity, which resulted in slower H2O2 accumulation. The reduction of the flesh softening as the main manifestation of CI in ‘Rojo Brillante’ persimmon by 1-MCP was associated with the modulation of the redox state of the fruit during the shelf life period that follows low-temperature storage.

scholarly journals Storage Temperature and Atmosphere Alleviates Chilling Injury of Marula (Sclerocarya birrea subspecies caffra) Fruit

2021 ◽  
pp. 28-44
Author(s):  
Agisanyang Tautsagae ◽  
Vallantino Emongor ◽  
Seoleseng Tshwenyane ◽  
Cornelia Gwatidzo
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Proline Content ◽  
Low Temperature Storage ◽  
Sclerocarya Birrea ◽  
Temperature Storage

Low temperature storage is the most effective technology for keeping quality and extending the postharvest life of fresh horticultural produce. However, horticultural produce of tropical and subtropical in origin such as marula fruit are susceptible to chilling injury (CI) when stored at temperatures below their critical minimum temperatures. Therefore, low temperature storage alone is not ideal for produce of tropical and subtropical in origin. The aim of this research was to elucidate the influence of modified atmosphere packaging (MAP) on CI of marula fruits. Storage temperature below 12ºC significantly (P < 0.05) increased CI incidence and severity, and proline content of marula fruit. Marula fruit in MAP had significantly (P < 0.05) lower electrolyte leakage than fruit stored in Air. The results further showed that marula fruit stored at 12?C in MAP had significantly longer shelf-life of 21 days than fruits in Air stored at various temperatures which had a shorter shelf life. It was concluded that marula fruits be stored in MAP at 12°C plus 90-95% RH to alleviate CI incidence and severity and maintain fruit quality and extend shelf-life. Keywords: Marula Fruit; MAP; Chilling Injury; Proline Content; Electrolyte Leakage

Fruit calcium concentration and chilling injury during low temperature storage of pineapple

2003 ◽  
Vol 83 (14) ◽  
pp. 1451-1454 ◽  
Author(s):  
IGN Hewajulige ◽  
RS Wilson Wijeratnam ◽  
RLC Wijesundera ◽  
M Abeysekere
Keyword(s):  
Low Temperature ◽  
Calcium Concentration ◽  
Chilling Injury ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

scholarly journals Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage

HortScience ◽  
1990 ◽  
Vol 25 (2) ◽  
pp. 209-211 ◽  
Author(s):  
W.R. Miller ◽  
D. Chun ◽  
L.A. Risse ◽  
T.T. Hatton ◽  
R.T. Hinsch
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Chilling Injury ◽  
Citrus Paradisi ◽  
Low Temperature Storage ◽  
Peel Stress ◽  
Subsequent Storage ◽  
Temperature Storage

`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

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