Pre-storage Application of L-arginine Alleviates Chilling Injury and Maintains Postharvest Quality of Cucumber (Cucumis sativus)

2019 ◽  
pp. 102-108
Author(s):  
Mahmood Ul Hasan ◽  
Rana Naveed Ur Rehman ◽  
Aman Ullah Malik ◽  
Muhammad Wasim Haider ◽  
Zeeshan Ahmed ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Cold Storage ◽  
Acid Content ◽  
Chilling Injury ◽  
Ascorbic Acid Content ◽  
Fruit Weight ◽  
Fruit Colour ◽  
Acid Ratio

Chilling injury in cucumber is the major issue under low temperature storage, which substantially affects cosmetic quality and market value of fruits. Present study was aimed to assess the effect of L-arginine to alleviate surface pitting caused due to chilling injury and response of various quality attributes during cold storage (5 ± 1 °C; RH 90 ± 5%). Cucumber cv. ‘7003’ fruits were treated with different concentrations of L-arginine (0.0, 0.5, 1.0 and 1.5 mM) and stored for 16 days. Fruits were removed at 4 days storage interval followed by 1 day of conditioning (22 ± 2 °C) before quality analysis. Visual quality, fruit colour, decay, fruit weight loss, firmness, chilling injury (CI), electrolyte leakage, taste, texture, flavour, aroma, soluble solids content (SSC), titratable acidity (TA), sugar: acid ratio (SSC/TA ratio) and ascorbic acid content were measured for cucumber fruits. Overall, it was noted that L-arginine treated fruits showed lower fruit weight loss and electrolyte leakage, and maintained taste, texture, aroma, SSC, and sugar: acid ratio during storage. Fruits treated with 0.5 mM L-arginine had significantly reduced chilling injury and decay, maintained fruit colour, firmness and flavour, and displayed higher ascorbic acid content compared with control. Conclusively, pre-storage application of L-arginine (0.5 mM) can be employed as promising technique to alleviate postharvest chilling injury and maintain fruit quality of cucumber under cold storage.

Cold Storage Influences Postharvest Chilling Injury and Quality of Peach Fruits

2018 ◽  
pp. 28-34 ◽  
Author(s):  
Ahmad Sattar Khan ◽  
Kamal Hussain ◽  
Hafiz Muhammad Shoaib Shah ◽  
Aman Ullah Malik ◽  
Raheel Anwar ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Fruit Quality ◽  
Cold Storage ◽  
Acid Content ◽  
Chilling Injury ◽  
Ascorbic Acid Content ◽  
Fruit Firmness ◽  
Early Season ◽  
Late Season

Peach (Prunus persica L.) fruits exhibit limited postharvest shelf and storage life due to rapid softening. Therefore, in the present study effect of cold storage was investigated on postharvest chilling injury (CI) and fruit quality during ripening following cold storage on five peach cultivars including ‘Peach Select No. 3’ (PS-3), ‘Florida Gold’ (FG) and ‘Florida King’ (FK) as early season maturing, and ‘Indian Blood’ (IB) and ‘Maria Delezia’ (MD) as late season maturing cultivars. Peach fruits harvested at commercial maturity were ripened at ambient conditions following cold storage for 0, 10 and 20 days at 0±1 °C with 80±5% RH. Data regarding peach fruit quality parameters and incidence of CI were recorded at fully ripe eating soft stage. Results indicated that apart from the cultivars, fruit weight loss, levels of soluble solid content (SSC) and sugars increased as the storage period was progressed. However, fruit firmness, titratable acidity (TA), and ascorbic acid content significantly reduced during cold storage. Among early season maturing peach cultivars, fruits of ‘FG’ and among late season maturing peach cultivars, fruits of ‘MD’ showed better postharvest shelf life and fruit quality during ripening following cold storage. The highest SSC and SSC: TA ratio were observed in ‘FG’ peach fruits; however, these fruits exhibited 50% and 75% CI after 10 and 20 days of cold storage, respectively. During first 10 days of cold storage, ‘PS-3’ peach fruits showed better taste with higher fruit firmness and ascorbic acid content, however, later on the highest level of CI was observed in these fruits. Among all the tested peach cultivars, the ‘IB’ peach fruits showed higher fruit firmness, lower weight loss, as well as acceptable biochemical fruit quality (SSC, SSC; TA, ascorbic acid content, total sugars) during 20 days of cold storage without showing any symptoms of CI.

scholarly journals Combined application of methyl salicylate and L-arginine alleviates chilling injury, potentiates antioxidant system and maintains quality of sweet pepper (Capsicum Annum L.) fruits cv. ‘Winner’

2021 ◽  
pp. 68-75
Author(s):  
Nida Akram ◽  
Mahmood Ul Hasan ◽  
Rana Naveed Ur Rehman ◽  
Rana Muhammad Ateeq Ahmad ◽  
Zeeshan Ahmed ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Methyl Salicylate ◽  
Disease Incidence ◽  
Chilling Injury ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Ion Leakage

Chilling injury is the critical issue in sweet pepper fruit under low temperature storage. Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. ‘Winner’. The treatments were T1 = Control, T2 = 0.01mM MS, T3 = 0.05 mM MS, T4 = 1mM Arg, T5 = 1.5mM Arg and T6 = 0.01mM MS+1.5mM Arg. After respective treatment (for 10 min) fruits were kept at 5 ± 1 ◦C with 85-90 % RH for 28+2 days of storage. Physical, biochemical, and phytochemical parameters were studied at 7 days interval followed by two days of reconditioning at ambient conditions (25 ± 2 °C). On last removal (28+2days), sweet pepper fruits treated with combined MS and Arg treatment (T6) showed highly significant results in lower fruit weight loss (8.3%), maintained fruit colour (0.3 score) and firmness (13.4N), and reduced wrinkling (2 score), disease incidence (0.4 score), ion leakage (45.4%), alleviated chilling injury (1.7 score), retained total antioxidants (49.1%) and total phenolic content (74.4 mg 100 g-1 GAE FW) as compared to control. In addition, the ascorbic acid content was observed higher in all treatments in comparison with untreated control fruits. In conclusion, MS and Arg combine treatment improved storage potential with reduced chilling injury by maintaining higher total phenolic concentrations, ascorbic acid content and total antioxidants in terms of DPPH radical scavenging activities, and markedly maintained overall quality of sweet pepper under cold storage condition at 5 °C for 28 days.

scholarly journals Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach

2021 ◽  
pp. 7-12
Author(s):  
Waseem Siddique ◽  
Mahmood Ul Hasan ◽  
Muhammad Suliman Shah ◽  
Muhammad Moaaz Ali ◽  
Faisal Hayat ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Cold Storage ◽  
Acid Content ◽  
Modified Atmosphere Packaging ◽  
Ascorbic Acid Content ◽  
Storage Conditions ◽  
Poor Quality ◽  
Postharvest Quality ◽  
Ion Leakage

Spinach is a widely consumed leafy green vegetable, but it exhibits short storage life due to quick loss in moisture contents during postharvest period. The present study was aimed to evaluate the effect of blanching treatment and different types of packaging on spinach quality under cold storage conditions. Fresh spinach after treatment [T0 = control, T1 = blanching, T2 = modified atmosphere packaging (MAP-1, Xtend®), T3 = MAP-2 (Bio-fresh®) and T4 = perforated polyethylene (PE)] application was stored at 4±1 °C and 90±5 % RH for 20 days. Samples were analyzed at the time of harvest (0 day) and then after 3 days interval during storage. MAP treatments performed well and had a positive effect on spinach by maintaining its freshness and quality. Decay, ion leakage and weight loss were observed lower in spinach packed in MAP-1(Xtend®) followed by MAP-2 (Bio-Fresh®) and perforated PE packaging. MA packaging maintained higher ascorbic acid content, chlorophyll, and total antioxidants of spinach during storage. Nevertheless, spinach packed in perforated PE also displayed better results in maintaining quality as compared to control and blanched samples. The maximum weight loss, poor quality, minimum ascorbic acid content with lower consumer acceptability was recorded in control samples. Overall, MAP-1(Xtend®) could be used as a promising technology to maintain the quality of spinach up to 20 days of cold storage.

scholarly journals Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dalila Lopes da Silva ◽  
Renato de Mello Prado ◽  
Luis Felipe Lata Tenesaca ◽  
José Lucas Farias da Silva ◽  
Ben-Hur Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Nutrient Solution ◽  
Acid Content ◽  
Dry Matter ◽  
Ascorbic Acid Content ◽  
Calcium Deficiency ◽  
Ca Deficiency ◽  
Leaf Water Loss ◽  
Nutrient Solutions

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

scholarly journals Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date

2012 ◽  
Vol 40 (1) ◽  
pp. 155 ◽  
Author(s):  
Ireneusz Dariusz OCHMIAN ◽  
Katarzyna SKUPIEN ◽  
Jozef GRAJKOWSKI ◽  
Milosz SMOLIK ◽  
Krystyna OSTROWSKA
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Fruit Ripening ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Fruit Colour ◽  
Total Polyphenol ◽  
Lonicera Caerulea ◽  
Blue Honeysuckle

The aim of study was to compare yield, fruit quality, chemical composition and fruits colour of berries of two blue honeysuckle(Lonicera caerulea L.) cultivars of Polish bred ‘Wojtek’ and ‘Brązowa’ collected at the beginning and at the end of harvest season,respectively. On average, ‘Wojtek’ yielded 1565 g per bush, whereas ‘Brązowa’ 1941 g. During the fruit ripening process, considerablechanges were found in the fruit colour. Fruits of both cultivars became darker and their colour changed from green and yellow to redand blue. With the changes in fruit colour, considerable changes in firmness also occurred. Fruit ripening reduced fruit firmness andpuncture resistance. For both genotypes, the berries of late harvest were bigger and richer in soluble solids and total polyphenol, however,they showed decreased firmness, lower acidity, and L-ascorbic acid content. Nevertheless the time of harvest, ‘Wojtek’ berries surpassed‘Brązowa’ fruit regarding soluble solids, titratable acidity and L-ascorbic acid content (for late-crop berries of both cultivars 14.1>12.6%,3.4>2.7 g citric acid 100 g1, and 76>56 mg 100 mL-1. Further, ‘Wojtek’ berries showed higher total polyphenol content (149.30 and183.66 mg∙100 g-1, for early and late ripening fruit, respectively) compared to that of ‘Brązowa’ (125.51 and 175.67 mg 100 g-1). Amongphenolics, anthocyanins made the substantial group ranging from 94.47 mg 100 g-1 (‘Brązowa’ berries of early harvest) to 141.96 mg 100g-1 (late ‘Wojtek’ fruit).

scholarly journals The Effect of the Drying Method on the Quality of Dried Kiwi Slices

2017 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Kamyar Movagharnejad ◽  
Sepideh Pouya
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Freeze Drying ◽  
Color Change ◽  
Ascorbic Acid Content ◽  
Standard Methods ◽  
Freeze Dryer ◽  
Microwave Dryer

Abstract— Drying is known as a food preservation method which increases the food’s storage time by water reduction. Traditional drying consisted of open sun-drying, but different industrial dryers have been widely used in recent times. The new dryers consist of convective, infrared, ultrasound, freeze fluidized bed and freeze dryers. All of these dryers reduce the water content but under different mechanisms which leads to the end products with different qualities. In this study we aim to compare the difference in quality of kiwi fruit slices dried by three different dryers: 1. Convective tray dryer, 2. Microwave dryer and 3. Freeze dryer. The tray dryer experiments were conducted in two air temperatures of 60 and 80oC in the constant air velocity of 0.8 m/s. The microwave dryer operated in 3 output powers of 180, 270 and 360 W. The condenser temperature and pressure in the freeze dryer reduced to -50oC and 0.1 mbar, respectively. The operating conditions and time were regulated so that the moisture content of all dried samples reduced to nearly 10% in the wet basis. The three parameters of color change, ascorbic acid and antioxidant reduction were selected as the measuring criteria for the comparison of the product qualities. The experiments show that the freeze drying caused the minimum color change while the microwave drying in the maximum power of 360W caused the maximum amount of color change. The concentration of ascorbic acid was measured in the fresh fruits and dried samples by standard methods. The measurements proved that the ascorbic acid content of the freeze dried samples was 80% of the fresh fruits. The ascorbic acid content of other samples was much lower. The antioxidant activity of the dried samples and the fresh fruits was also measured by standard methods and the experimental data also showed that the freeze drying causes the minimum reduction in the antioxidant activity.

scholarly journals Effect of Plant Growth Regulators on Fruit-set and Quality of Guava

2016 ◽  
Vol 4 (12) ◽  
pp. 1088 ◽  
Author(s):  
Shreef Mahmood ◽  
Md. Nazmul Hasan ◽  
S.M. Younus Ali ◽  
Rafija Alam Ripa ◽  
Md. Golap Hossain
Keyword(s):  
Ascorbic Acid ◽  
Plant Growth ◽  
Plant Growth Regulators ◽  
Growth Regulators ◽  
Acid Content ◽  
Fruit Set ◽  
Ascorbic Acid Content ◽  
Fruit Weight ◽  
Control Treatment ◽  
Parthenocarpic Fruit

Two plant growth regulators: β-NOA (50 and 80 ppm) and GA (200 and 250 ppm) were applied to emasculated flowers at anthesis to set parthenocarpic fruit, while in the control treatment fruit set was achieved by natural pollination. The application of β-NOA found ineffective in setting parthenocarpic guava. No significant differences were observed in the length and diameter of fruit between parthenocarpic and naturally pollinated seeded fruit at different days after anthesis. The mean fruit weight, TSS and ascorbic acid content of parthenocarpic fruit were similar to that of seeded fruit. Significant higher amount of total polyphenol was detected in the seeded fruit than the parthenocarpic fruit. Although 200 ppm GA showed comparatively better response to fruit growth, TSS and ascorbic acid content than 250 ppm GA but not in a statistical level.

Effect of inorganic fertilizers and bio-fertilizers on growth, yield and quality of tomato (Lycopersicon esculentum Mill.)

2016 ◽  
Vol 1 (01) ◽  
pp. 116-118
Author(s):  
Anant Kumar ◽  
Virendra Pal ◽  
S. P. Singh ◽  
Santosh Verma
Keyword(s):  
Ascorbic Acid ◽  
Lycopersicon Esculentum ◽  
Acid Content ◽  
Growth Yield ◽  
Ascorbic Acid Content ◽  
Summer Season ◽  
Growth And Yield ◽  
Lycopersicon Esculentum Mill ◽  
Yield And Quality

A field experiment was carried out during summer season of 2013 and 2014 to find out the effect of inorganic and bio-fertilizers on the growth, yield and quality of tomato (Lycopersicon esculentum Mill.) cv. Pusa Hybrid -2. The results revealed that plants growth and yield of tomato can be increased with the application of Azospirillum along with recommended dose of NPK (120kg N + 60kg P + 60kg K/ha). The ascorbic acid content of fruits were found maximum with the 80kg N + 40kg P + 60kg K/ha with Azospirillum. The TSS was improved by the application of 80kg N + 40kg P + 60kg K/ha with Phosphobacteria.

scholarly journals Influence of Chitosan-Based Coatings with UV Irradiation on Quality of Strawberry Fruit During Cold Storage

2019 ◽  
Vol 7 (2) ◽  
pp. 275 ◽  
Author(s):  
Erdinç Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Cold Storage ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Phenolic Contents ◽  
Total Anthocyanins ◽  
Uv C

The objective of this work was to determine the effects of UV-C and chitosan coatings, alone or in conjunction, on the quality of strawberry fruit during storage. The treated fruits were examined for weight loss, respiration rate, soluble solids content, titratable acidity, ascorbic acid contents, total anthocyanins, total phenolic contents, decay incidence and sensory analysis of strawberry fruit were investigated during cold storage 1±0.5°C and 90±5% RH for 15 days. The result showed that chitosan coating with UV-C irradiation could further reduce decay incidence of strawberry fruit, restrain increase of respiration rate and weight loss of strawberry fruit compared to other treatments. Moreover, the total anthocyanins and total phenolic contents were maintained at higher level, and the decrease of ascorbic acid was restricted during storage period. Likewise, sensory analysis results also showed the effectiveness of UV-C + chitosan treatment by retaining the quality of strawberry fruit. Control and individual UV-C treatment had similar effects on respiration rate and weight loss. The results showed that UV-C + chitosan treatment can be an effective method for enhancing the phytochemical content and delaying fruit senescence of strawberry fruit during cold storage.

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