Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates

Sayyari, Mohammad; Castillo, S.; Valero, Daniel; Díaz-Mula, Huertas M.; Serrano, Marı́a

doi:10.1016/j.postharvbio.2010.12.012

Cited by 122 publications

(106 citation statements)

References 34 publications

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“…Loss of firmness was also reduced in papaya treated with MeJA at 10 and 100 µmol l -1 and stored at 10 °C [27], and pomegranates treated with ASA at 100, 500 and 1000 µmol l -1 for 10 min [13] or with MeJA or MeSA at 10 and 100 µmol l -1 for 16 h [12] stored at 2 °C, due to reduced chilling injury.…”

Section: Texturementioning

confidence: 94%

“…Reduced respiration rate was also observed in pomegranates dipped in acetyl salicylic acid (ASA -a close analogue of salicylic acid) at 100, 500 and 1000 µmol l -1 for 10 min, stored at 2 °C [13]. The positive effects were associated with either reduced chilling injury in MeJA treated loquat [16], SA treated plums [24] and pomegranates [13] or delayed ripening observed in SA treated banana [23] and custard apples [25].…”

Section: Physiological Effects Respirationmentioning

confidence: 95%

“…in loquat treated with MeJA at 10 µmol l -1 for 24 h, stored at 1 °C [17], in strawberries treated with MeJA at 100 µmol l -1 , stored at 7.5 °C [22], in banana dipped in SA at 500 and 1000 µmol l -1 for 6 h [23], Qingnai plums dipped in SA at 1500 µmol l -1 for 10 min, stored at 1 °C [24], in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min, stored at 15 °C [25]. Reduced respiration rate was also observed in pomegranates dipped in acetyl salicylic acid (ASA -a close analogue of salicylic acid) at 100, 500 and 1000 µmol l -1 for 10 min, stored at 2 °C [13]. The positive effects were associated with either reduced chilling injury in MeJA treated loquat [16], SA treated plums [24] and pomegranates [13] or delayed ripening observed in SA treated banana [23] and custard apples [25].…”

Section: Physiological Effects Respirationmentioning

confidence: 99%

“…The positive effects of jasmonates and salicylates on fruit firmness were associated with delayed ripening and senescence [12,13,23,25,27,33] and reduced oxidative stress [25,51,56], where chilling injury was reduced and fruit texture was better maintained, as indicated by reduced solute leakage (less membrane damage), e.g. in peaches treated with MeJA at 1 µmol l -1 for 24 h stored at 0 °C [56], in pomegranates treated with MeJA and MeSA at 10 and 100 µmol l -1 for 16 h stored at 2 °C plus shelf-life at 20 °C [12], Qingnai plums dipped in SA at 1500 µmol l -1 for 10 min stored at 1 °C [24].…”

Section: Texturementioning

confidence: 99%

“…In recent years, there has been an increasing interest in using jasmonates [8][9][10] and salicylates [11][12][13][14] owing to their potential to reduce chilling injury, i.e. pitting, discolouration and susceptibility to decay [15] and in this way extend the shelf-life of fresh produce.…”

Section: Introductionmentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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Section: Texturementioning

confidence: 94%