Reduction of chilling injury of ‘Washington’ navel orange fruits by melatonin treatments during cold storage

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
M. S. Aboryia ◽  
A. A. Lo’ay ◽  
Asmaa S. M. Omar
Keyword(s):  
Antioxidant Enzymes ◽  
Cold Storage ◽  
Chilling Injury ◽  
Storage Period ◽  
Orange Peel ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Maturity Stage ◽  
Ion Leakage ◽  
Antioxidant Defence System

Abstract Cold storage is used to improve the efficiency of storage and handling of orange fruits, but the fruits are exposed to chilling injury (CI). Antioxidant enzymes are part of the antioxidant defence system against CI of ‘Washington’ oranges during cold storage, which controls storage/handling efficiency. In this study, melatonin (ME) was used on fruits to reduce cold damage. To assess the action of ME influences; fruits were picked from the tree at the commercial maturity stage and divided into two groups that were uniform in size and colour. Then, they were immersed in ME solution at 0 mmol, 10 mmol, 100 mmol or 1,000 mmol for 20 min at 20 ± 1 °C. The treated fruits were stored at 4 ± 1 °C and 95 ± 1% RH for 4 weeks during 2019 and 2020 seasons. The physical and chemical characteristics of the stored fruits were measured every week up to the end of the storage period. Results indicated that immersing fruits in 1,000 μM ME minimised the CI-index and the water loss%, while preserving the orange peel colour (h°) during cold storage. On the other hand, the same treatment caused slight changes in soluble solid content (SSC%), maintained ascorbic acid (AA) content and the stability of total acidity (TA%), enhanced the antioxidant enzymes activities (AEAs) such as ascorbate peroxidase (APX), catalase (CAT), and superoxidase dismutase (SOD) and also reduced the rate of malondialdehyde (MDA) and ion leakage (IL) during cold storage. Moreover, it minimised hydrogen peroxide (H2O2) and superoxide anion (O2 •−) production and caused pronounced results to be exhibited in antioxidant capacity. Overall, the 1,000 μM ME treatment for orange fruits afforded more tolerance against cold storage stress.

scholarly journals Apricot fruit chilling injuries during the cold storage affected by harvest maturity

2019 ◽  
Vol 25 (3-4) ◽  
Author(s):  
A. Ezzat
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Solid Content ◽  
Class I ◽  
Soluble Solid Content ◽  
Physical Parameters ◽  
Maturity Stage ◽  
Class 1 ◽  
Soluble Solid ◽  
Maturity Class

The study aimed to find the effect of different maturity classes (up to the days after full blossom) on the post-harvest life of 3 different apricot varieties Gold Cot, Bergarouge and Flavor Cot in Hungary. The fruit harvested in a particular time 65, 75 and 85 days after full blossom and divided to three maturity classes (Class 1, 2 and 3, respectively). Fruit stored in cold storage for 7 days at temperature 1 °C. Fruits were investigated in regard to physical parameters (weight loss, fruit firmness and soluble solid content SSC) and chilling injuries. The results showed that the varieties followed different ways in regard to response to different maturity classes. The maturity class I for all the tested varieties recorded the lowest weight loss, while with the increasing maturity stage the weight loss percentage for all the varieties recoded high values. The firmness decreased with delayed harvesting for all the varieties. Data of the chilling injuries showed that all the fruits which harvested at maturity I, recorded the highest percentage of fruit with CI (chilling injuries) at 0 (48.5, 37.25 and 38.75%) and CI class I (44.75, 35.75 and 39.75%) for Bergarouge, Gold Cot, and Flavor Cot.

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.

scholarly journals MORPHOLOGICAL AND CHEMICAL PROPERTIES OF MEDLAR (MESPILUS GERMANICA L.) FRUITS AND CHANGES IN QUALITY DURING RIPENING

AGROFOR ◽  
2016 ◽  
Vol 1 (2) ◽  
Author(s):  
Melekber SULUSOGLU DURUL ◽  
Hulya UNVER
Keyword(s):  
Seed Weight ◽  
Chemical Properties ◽  
Storage Period ◽  
Storage Conditions ◽  
Modern Medicine ◽  
Fruit Weight ◽  
Solid Content ◽  
Mature Stage ◽  
Soluble Solid Content ◽  
Water Losses

Medlar has acquired increasing popularity in recent years for its edible fruits andsome healing properties in modern medicine. Medlar fruits are often stored undernon-cold conditions in straw. This study was conducted to determinemorphological and biochemical characteristics of medlar fruits and changes in fruitquality occurring under ordinary storage conditions. For this purpose, eight typesof medlar trees were evaluated. The trees were at a mature stage and productive.Morphological properties such as the fruit and seed weight (g), length, and width(mm) were measured after the harvest. Fruit soluble solid content (%) and pHvalues were determined at physiological maturity after harvesting, and the fruitsoluble solid content was measured again at ripening (edible stage), after 25 daysof storage under ordinary storage conditions (mean temperature of 10 °C and meanhumidity of 65–70%). Leaf characteristics were also determined. The treeproductivity was very different between the types, and it was determined to rangefrom 5.9 and 17.8 kg. The fruit weight varied from 9.69 to 24.45 g, while the watercontent decreased nearly to the half of the harvest values in some genotypes. Thesoluble solid content changed depending on the water losses and increased duringthe ripening period. The seed numbers ranged from 1.7 to 4.7 among the types, andthe seed weight varied from 0.12 to 0.45 g. The fruits were able to reach ripeningmaturity in three weeks under the ordinary storage conditions depending on thetype. Thus, this method of storage is practical for the medlar producer, but theresults clearly showed that the storage period was too short and that the fruitquality was negatively affected. Cold storage conditions are needed to ensurequality and a long selling time.

scholarly journals Postharvest quality of hydroponic strawberry coated with chitosan-calcium gluconate

2020 ◽  
Author(s):  
Mai Sao Dam ◽  
Xuan Thi To ◽  
Quoc Tan Pham Le ◽  
Lien Le Phuong Nguyen ◽  
László Friedrich ◽  
...  
Keyword(s):  
Weight Loss ◽  
Calcium Gluconate ◽  
Control Sample ◽  
Fungal Growth ◽  
Storage Period ◽  
Solid Content ◽  
Postharvest Quality ◽  
Control Group ◽  
Soluble Solid Content ◽  
Soluble Solid

AbstractThe aim of this study was to evaluate the effect of edible coating on hydroponic strawberry during storage. Strawberries were coated with either 1% or 1.5% chitosan (CS) or with solution containing 1.5% chitosan and 0.5% calcium gluconate (CaGlu). After treatment, samples were stored at 10 °C, RH 90% for 10 days. The weight loss, soluble solid content, firmness, surface color, pH, and percentage of decay were evaluated each day during the experiment. It was observed that coating extended the postharvest life of hydroponic strawberry compared to control. Fungal growth occurred on control group at the 5th day and fruit treated with 1% CS at the 8th day of the storage period, whereas no visible sign was detected for other treatments. Soluble solid content and pH showed only minor change for all samples. Weight loss of coated fruit was below 6% after 10 days of storage, whereas the weight loss of control samples was around 10% at the end of measurement. Moreover, coating could maintain the firmness of strawberry compared to the control. The combination of chitosan and calcium gluconate showed the potential for prolonging the storage period of hydroponic strawberry till 10 days without decay, whereas the control sample had more than 60% of rotted fruit.

scholarly journals Pawpaw Fruit Chilling Injury and Antioxidant Protection

2009 ◽  
Vol 134 (4) ◽  
pp. 466-471 ◽  
Author(s):  
Federica Galli ◽  
Douglas D. Archbold ◽  
Kirk W. Pomper
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Total Phenolics ◽  
Reduced Glutathione ◽  
Chilling Injury ◽  
Storage Period ◽  
Total Phenolic ◽  
Antioxidant Protection ◽  
Respiration Rates ◽  
Tissue Browning

Pawpaw (Asimina triloba) fruit stored longer than 4 weeks at 4 °C fail to ripen normally and may develop internal discoloration, indicative of chilling injury (CI). To determine if loss of antioxidant protection in the fruit tissue during cold storage could be the cause of these problems, the levels of total, reduced, and oxidized glutathione and ascorbate and the key enzymes glutathione reductase (GR) and ascorbate peroxidase (APX) of the ascorbate-glutathione cycle were studied in fruit at 4 and 72 h after harvest and after 2, 4, 6, and 8 weeks of 4 °C storage. The total phenolic level was also studied due to its potential antioxidant role, and the activity of polyphenoloxidase (PPO) was assayed, as it may contribute to phenolic oxidation and tissue browning. Fruit ethylene production and respiration rates were in typical climacteric patterns during ripening after harvest and after up to 4 weeks of cold storage, increasing from 4 to 72 h after removal from cold storage, though maximum ethylene production declined after 2 weeks of cold storage. However, fruit showed higher respiration rates at 4 versus 72 h of ripening at 6 or 8 weeks of cold storage, opposite to that at earlier storage dates, possible evidence of CI. Ripening after harvest generally resulted in an increase in total and reduced glutathione, reduced ascorbate, and total phenolics. However, levels of total and reduced glutathione, total ascorbate, and total phenolics declined as storage time progressed. Neither GR nor APX exhibited changes during ripening or trends over the cold storage period. PPO activity increased as the storage period lengthened. Thus, the declining ability of these components of the protective antioxidant systems during the prolonged stress of low temperature storage may be one of the major causes of pawpaw CI limiting it to 4 weeks or less of cold storage. An increase in reactive oxygen species with prolonged storage, coupled with the increase in PPO activity, may have led to greater oxidative damage and been a major cause of the loss of ripening potential and the tissue browning that occurs in fruit stored for more than 4 weeks.

scholarly journals Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 499
Author(s):  
Lo’ay A. A. ◽  
Hamed Ismail ◽  
Hazem S. Kassem
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Chilling Injury ◽  
Ascorbate Oxidase ◽  
Acid Mixture ◽  
Antioxidant Enzyme Activities ◽  
Ion Leakage ◽  
Physiological Disorder

Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly alleviate the symptoms of CI in peaches during cold storage. Fruits were treated with CaNPs plus different concentrations of ascorbic acid (AA; 0, 3, 6, and 9 mM). Peaches were immersed in CaNP–AA for 15 min before being stored at 4 ± 1 °C and 95 ± 1% RH for 30 days. We observed that the 9 mM CaNP–AA treatment lowered the values for the CI index, ion leakage, and malondialdehyde (MDA) content and increased antioxidant enzyme activities (AEAs), such as for ascorbate oxidase (APX), catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR). Furthermore, the treatment reduced the accumulation of both H2O2 and O2•− and increased the level of DPPH reduction throughout the duration of cold storage. Our results suggest that 9 mM CaNP–AA treatment suppresses the incidence of CI in peach fruit throughout cold storage, possibly because 9 mM CaNP–AA is at least partly involved in enhancing the antioxidant system via its effect on antioxidant substances. The results indicate that applying the 9 mM CaNP–AA treatment afforded peaches with enhanced tolerance against cold storage stress.

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 Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Giorgia Liguori ◽  
Raimondo Gaglio ◽  
Luca Settanni ◽  
Paolo Inglese ◽  
Fabio D’Anna ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Cold Storage ◽  
Storage Period ◽  
Edible Coating ◽  
Soluble Solid Content ◽  
Strawberry Fruit ◽  
Opuntia Ficus Indica ◽  
Phenolic Constituents ◽  
Postharvest Life

Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

scholarly journals Optimization of Postharvest Storage Conditions to Maintain Fruit Quality and Health Maintaining Properties of Grapefruit

2010 ◽  
Author(s):  
Bhimanagouda S. Patil ◽  
Ron Porat ◽  
G.K. Jayaprakasha ◽  
K.N.C. Murthy
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Storage Conditions ◽  
Hydrogen Atom Transfer ◽  
Conditioning Experiment ◽  
Conditioning Treatment ◽  
Different Temperatures

Antioxidant activity of fruits is gaining wide interest among consumers due to its importance in counteracting oxidative stress, free radicals and preventing DNA damage. Oxygen radical absorbance capacity (ORAC) assay is one of the commonly used assays to measure the antioxidant activity, which is based on hydrogen atom transfer mechanism. Furocoumarins present in grapefruit are reported to have antiproliferative activity, induce GST activity, inhibit biofilm formation and increase bioavailability of drugs. In the present project ORAC values were measured of Star Ruby grapefruit undergone ethylene degreening treatment, cold storage and temperature conditioning treatment, and modified atmosphere packaging which were stored at different temperatures for prolonged period. In addition, furocoumarins were quantified in Star Ruby grapefruits from cold storage and conditioning experiment conducted in Israel. Conditioning treatment is practiced prior cold storage to reduce chilling injury in grapefruits during cold storage for prolonged period. Levels of 6,7-dihyrdoxy bergamottin decreased during storage period in all three treatments.

Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante

2004 ◽  
Vol 10 (3) ◽  
pp. 179-185 ◽  
Author(s):  
L. Arnal ◽  
M. A. Del RÌo
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Soluble Solids ◽  
Diospyros Kaki ◽  
Persimmon Fruit ◽  
Acetaldehyde Production ◽  
Colour Appearance

Cold storage and removal of astringency effects on quality of persimmon fruit cv. Rojo brillante were determined. Persimmon fruit were stored at 1, 8, 11 and 15 ºC (85–90% RH) and after 6, 13, 20, 27 and 34 days of storage at these temperatures, astringency was removed. Fruit quality was assessed after the removal of the astringency and after a simulated retail storage period of 6 days at 20 ºC. Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production but not total soluble solids or flavour. Fruit stored at 15 ºC followed by 6 days at 20 ºC maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20 ºC on those fruits previously stored at 1 or 8 ºC.

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