1H-cyclopropabenzene and 1H-cyclopropa[b]naphthalene fumigation downregulates ethylene production and maintains fruit quality of controlled atmosphere stored ‘Granny Smith’ apple

Tokala, Vijay Yadav; Singh, Zora; Kyaw, Poe Nandar

doi:10.1016/j.postharvbio.2021.111499

Cited by 10 publications

(9 citation statements)

References 27 publications

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“…In this study, the 1-MCP+SA treatment inhibited the decrease in TA content more than the 1-MCP and SA treatments. This may be attributed to the joint action of ethylene inhibitor and natural plant growth inhibitor, which increases SSC and inhibits rapid decrease in TA content, thus delaying fruit senescence ( 4 , 28 ).…”

Section: Resultsmentioning

confidence: 99%

Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism

et al. 2022

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Winter jujube fruit is susceptible to aging, peel reddening, dehydration, shrinkage, and tissue softening during shelf life after it is removed from the cold storage conditions. In this study, the effects of 1-methylcyclopropene (1-MCP) and salicylic acid (SA) on the quality of winter jujube fruit during shelf life were investigated by measuring physiological indexes and the activities of antioxidant enzymes and enzymes related to reactive oxygen species (ROS) metabolism of winter jujube fruit. The results showed that 1-MCP treatment and SA treatment suppressed weight loss, respiratory rate, malondialdehyde (MDA) content, H2O2 content, and O2-· production rate, but improved firmness, color difference (ΔE), soluble solid content (SSC), titratable acidity (TA), superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), ascorbate peroxidase (APX), glutathione reductase (GR), phenylalanine ammonia-lyase (PAL) activities, ascorbic acid content, glutathione content, total phenolic content, and total flavonoid content in comparison with the control. Particularly, the combined treatment of 1-MCP and SA (1-MCP+SA treatment) showed the maximum efficacy compared to the 1-MCP treatment and SA treatment alone. 1-MCP+SA treatment exhibited the best preservation effect, followed by SA treatment and 1-MCP treatment. Thus, the combined treatment of 1-MCP and SA is an effective approach to maintain the postharvest quality of winter jujube fruit and extend the shelf life.

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Section: Resultsmentioning

confidence: 99%

Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism

et al. 2022

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“…When compared with control fruit, the SSC values were lower in the fruit treated with ethylene antagonist (BC, NC, and 1‐MCP) fumigation and stored in CA with PCO, but, in contrast, the levels of glucose were highest in the fruit fumigated with 1‐MCP (Tables 1 and 2). The accumulation of a specific type of sugars in the apple fruit pulp is not always linked with the perception of ethylene by the fruit and the exact mechanism of ethylene and ethylene antagonists’ effects on the levels of sugars in the fruit is not very distinct 16,17,30,35,36 . The levels of malic acid were higher in the fruit treated with BC, NC, and 1‐MCP compared to that in control fruit after CA storage with PCO (Table 2).…”

Section: Discussionmentioning

confidence: 99%

“…A copper carbenoid intermediate formed during this reaction irreversibly binds with amino acids of the ethylene receptor protein domain and results in blockade of ethylene action. The NC and BC also react with the copper (I) cofactor of the ETR1 ethylene receptor and act as ethylene antagonists in the fruit 14‐17,28,30 . The respiratory climacteric peak was delayed in the fruit treated with ethylene antagonist compared to the control.…”

Section: Discussionmentioning

confidence: 99%

“…The ethylene antagonistic capacity of NC and BC was also reported in 'Cripps Pink' and 'Granny Smith' apple fruits in ozonized cold storage 16 and also in controlled atmosphere storage. 17 Creative Research Technology, SA, Australia developed Airo-Fresh® technology, which operates via advanced oxidation processes and photocatalytic oxidation (PCO) to oxidize several airborne contaminants and degrade different organic gaseous compounds such as ethylene to form water and carbon dioxide. The instrument functions by the reaction between UVC light and a distinctive substrate coating to destroy the airborne organic particles as they move through the device.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest quality of ‘Cripps Pink’ apple fruit influenced by ethylene antagonists during controlled atmosphere storage with photocatalytic oxidation

2022

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BACKGROUND The present study investigated the efficacy of 1H‐cyclopropa[b]naphthalene (NC) and 1H‐cyclopropabenzene (BC) with respect to antagonizing ethylene action and maintaining postharvest fruit quality in ‘Cripps Pink’ apple stored in a controlled atmosphere comprising 3.45 ± 0.45% oxygen and 2.40 ± 0.36% carbon dioxide with photocatalytic oxidation (PCO) at 0 ± 1 °C and 90 ± 5% relative humidity. RESULTS The BC, NC, and 1‐methylcyclopropene (1‐MCP) fumigation treatments delayed the climacteric peaks onset and retarded ethylene production rates compared to control fruit. Treatments with ethylene antagonist also maintained fruit firmness (up to 1.12 times), titratable acidity (up to 1.08 times), malic acid (up to 1.23 times), ascorbic acid (up to 1.12 times) and total phenol levels (up to 1.19 times) higher compared to that in control fruit. The 1‐MCP was more efficient in reducing the rates of ethylene production compared to NC and BC, but, in the case of all other fruit quality parameters investigated, the effect of NC and BC treatments were on a par with 1‐MCP. CONCLUSION The NC and BC have the potential to be used as ethylene antagonists in ‘Cripps Pink’ apple fruit stored in a controlled atmosphere with PCO. The efficacy of different concentrations of NC and BC in downregulating ethylene action, as well as interactive effects of PCO on the performance of ethylene antagonists, still warrants further investigation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…As one of the crucial indicators of appearance quality, fruit firmness is related to mechanical damage and pest infection ( Chen et al, 2020 ). During storage, fruit firmness decreases due to the loss of cell wall hydrolase activity and intracellular turgor pressure, which results in softening ( Tokala et al, 2021 ). In the present study, sodium nitroprusside delayed the softening rate of the rambutan pericarp and maintained fruit firmness, a finding similar to that of Adhikary et al (2020) .…”

Section: Discussionmentioning

confidence: 99%

Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit

et al. 2022

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Surface browning after harvest is the primary constraint affecting the storage life and market circulation of rambutans. In this study, rambutan fruits were soaked in sodium nitroprusside at different concentrations and stored at 25°C for 8 days to explore the effects on postharvest quality and browning. The weight loss, browning index and superoxide anion radical, hydrogen peroxide and malondialdehyde contents of the treated fruits were reduced compared to those of the control fruits (soaked in distilled water). And fruits treated with sodium nitroprusside had a higher total phenolic content and lower polyphenol oxidase and peroxidase activity. In addition, compared with the control, the treated fruits exhibited higher phenylalanine ammonia lyase, ascorbate peroxidase and superoxide dismutase activities; titratable acidity; and soluble solid, vitamin C and protein contents, indicating high fruit quality. Overall, sodium nitroprusside treatment at 200 μmol L−1 demonstrated the most positive preservation effects. Therefore, sodium nitroprusside treatment, particularly at 200 μmol L−1, can be used as an eco-friendly, safe and convenient method for postharvest quality management and high-efficiency preservation of rambutan fruits.

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1H-cyclopropabenzene and 1H-cyclopropa[b]naphthalene fumigation downregulates ethylene production and maintains fruit quality of controlled atmosphere stored ‘Granny Smith’ apple

Cited by 10 publications

References 27 publications

Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism

Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism

Postharvest quality of ‘Cripps Pink’ apple fruit influenced by ethylene antagonists during controlled atmosphere storage with photocatalytic oxidation

Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit

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