Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

Silva, Edson Pablo da; Cardoso, Andre Feres Lopes; Fante, Camila Argenta; Rosell, Cristina M.; Boas, Eduardo Valério de Barros Vilas

doi:10.1590/s0101-20612013000400006

Cited by 21 publications

(10 citation statements)

References 18 publications

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“…These results are consistent with results reported by researchers who worked extensively in the area of phenolic content in fruits during storage and ripening [ 44 ]. Similar results were reported in gabiroba fruit grown in Brazil and stored at different temperatures [ 45 ]. Furthermore, a similar decrease in phenolic content was been reported in litchi fruit [ 25 ].…”

Section: Resultssupporting

confidence: 88%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

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Section: Resultssupporting

confidence: 88%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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“…Being an important part of citrus fruit juice which is also considered as quality indicator during storage of citrus fruits (Rapisarda et al, 2008;Silva et al, 2013). Results from present study indicated that wax coated fruits had higher levels of Vit.C after 90 days in comparison of control which may be due to effect of low temperature on metabolism control and lower activities of ascorbic acid degrading enzymes.…”

Section: Discussionmentioning

confidence: 58%

“…These phenolic compounds induce resistance against Penicillium in citrus fruits and under certain favorable conditions including low temperature storage, the concentration of plant phytochemicals might be enhanced (Zobel, 1997). Increase in phenolic contents during initial days may be in association with low temperature as it affects the initiation of different phenolic compounds and water loss during storage may also cause variation in phenolic contents of juice (Silva et al, 2013). Decrease in phenolics after a defined time period might be due to decrease in antioxidant activity and this degradation is the sign of lower internal resistance of fruits against pathogen attack.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Different Fruit Coatings to Enhance the Shelflife of Kinnow Mandarin

Haider¹

2017

PAKJAS

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'Kinnow' mandarin is an important citrus cultivar, which ranks first among all the fruit crops in Pakistan. Being a nonclimacteric fruit, it has low shelflife even in cold storage, may lose its quality because of some physiochemical changes. Wax coating has been proved as an important strategy to maintain the fruit quality under storage. The present study was planned to compare the different types of waxes which include commercial waxes used by the traders and lab. prepared coatings (PHRC wax and benzaldehyde coating) by the scientists of AARI and UAF, respectively. The results revealed that sharine and paraffin wax exhibited minimum fruit rot (2%) with lower weight loss (11.87%) after 90 days of storage and PHRC wax performed statistically at par to commercial waxes regarding weight loss (12%) and fruit rot (3%). The minimum changes in juice weight, TSS/TA ratio, peel/pulp ratio, ascorbic acid and sugar contents were recorded in coated fruits except benzaldehyde coating. Wax coatings also maintained higher levels of total phenolics (240.7 mg GAE 100g -1 ), antioxidant (63.4%) and enzyme activities of catalase (17.6), peroxidase (0.71), and superoxide dismutase (137.6 U mg -1 protein) during storage. It is concluded that PHRC wax can be recommended for long term storage of citrus fruits as it performed almost at par to commercial waxes and maintained the fruit quality as well as bioactive juice components.

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“…The leaves and stems are used in popular medicines, to combat infections of the urinary tract and diarrhea. Although their seeds are discarded, they have gallic acid (3,4,5-trihydroxybenzoic acid), ferulic acid and myricetin, phenolic compounds which were found in seeds of Campomanesia pubescens during this work (Silva, Cardoso, Fante, Rosell, & Boas, 2013).…”

Section: Resultsmentioning

confidence: 89%

Content of phenolic compounds in fruit processing residues by mass spectrometry

Vagula¹,

Visentainer²,

Lopes³

et al. 2019

Acta Sci. Technol.

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This study identified and quantified five phenolic compounds, and evaluated the antioxidant capacity in vitro of fifteen native and exotic Brazilian fruit seeds that are typically discarded as waste. The contents of phenolic compounds were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry, and the antioxidant capacity was determined by oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) antioxidant assays. The results showed the antioxidant activity of Campomanesia pubescens, Hovenia dulcis Thunberg and Syzygium jambos (L.) Alston in the ORAC assay, and Hymenaea stigonocarpa, Hovenia dulcis Thunberg and Campomanesia pubescens in the DPPH• assay. Among the fifteen samples, four were highlighted regarding phenolic compound analyzes: Hovenia dulcis Thunberg (5.723 µg g-1) for gallic acid and myricetin (111.057 µg g-1), Passiflora edulis (1.208 µg g-1) for chlorogenic acid, Annona atemoya (1.0580 µg g-1) for vanillic acid, and Campomanesia pubescens (0.420 µg g-1) for ferulic acid. Therefore, these fruit seeds can be used as alternative sources of natural antioxidants.

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Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

Cited by 21 publications

References 18 publications

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Comparison of Different Fruit Coatings to Enhance the Shelflife of Kinnow Mandarin

Content of phenolic compounds in fruit processing residues by mass spectrometry

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