Alginate oligosaccharide postharvest treatment preserve fruit quality and increase storage life via Abscisic acid signaling in strawberry

Bose, Santosh Kumar; Howlader, Prianka; Jia, Xiaochen; Wang, Wenxia; Yin, Heng

doi:10.1016/j.foodchem.2019.01.060

Cited by 107 publications

(50 citation statements)

References 33 publications

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“…The pH of all strawberries stored at 2 ± 0.5 °C and at 90 ± 5% relative humidity increased slightly during storage (Table ). Similar changes in pH values have been reported for many strawberry cultivars during cold storage . The increase in pH can be related to the effects of respiratory metabolism, which utilizes organic acids and sugars, causing corresponding changes in the pH during storage .…”

Section: Resultssupporting

confidence: 74%

“…Bose et al . (2019) also reported a slower rate of decreasing acidity during storage for strawberries treated with alginate‐oligosaccharides compared with untreated fruit.…”

Section: Resultsmentioning

confidence: 94%

“…(2018) reported that preharvest spraying of chitosan oligosaccharides is useful for preserving the firmness of strawberries. Treatment with alginate oligosaccharides also had a positive effect on strawberry fruit firmness by inhibiting the expression of genes related to cell‐wall degrading enzymes, and delaying the degradation of cell walls …”

Section: Resultsmentioning

confidence: 99%

“…Similar findings have been documented by Bose et al . (2019), who reported that postharvest treatment with alginate‐oligosaccharides delayed the pH increase during the storage of strawberries.…”

Section: Resultsmentioning

confidence: 99%

“…For this reason, several treatments have been made regarding the stimulation of defense mechanisms to extend the shelf‐life and to maintain the physical and nutritional quality of fresh horticultural commodities . In the case of strawberry, various treatments including UV‐B and UV‐C irradiation, heat treatments, benzothiadiazole‐7‐carbothioic acid S ‐methyl ester, salicylic acid and methyl jasmonate, β ‐aminobutyric acid, melatonin, chitosan, alginate‐oligosaccharides, ceramide and ascorbic acid, and other elicitors have been applied to maintain the quality characteristics, attenuate fungal decay, extend the shelf‐life, and improve nutritional quality of fresh strawberry by the induction of different defense mechanisms in the fruit.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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BACKGROUND The postharvest application of pectic‐oligosaccharides (POS) as an elicitor to improve the postharvest shelf‐life and nutritional quality by stimulating natural defense mechanisms in strawberries was studied. Strawberries (cv. Festival) were treated with POS (at 0, 2, 5, and 9 g L−1) and evaluated for firmness, weight loss, color, soluble solids, titratable acidity (TA), total phenolic and anthocyanin content, antioxidant capacity, decay, and some defense‐related enzyme activity during storage at 2 ± 0.5 °C for 14 days. RESULTS Treatment with POS significantly delayed (P < 0.05) strawberry decay, and reduced the water loss and softening of fruit during storage. Strawberries treated with POS showed a significant increase in total phenolic and anthocyanin content, and antioxidant capacity when compared with controls. Interestingly, POS induced higher activity of phenylalanine ammonia‐lyase (PAL), chitinase, and β‐1,3‐glucanase in strawberries. Compared to the control, the activity of enzymes was markedly increased in fruit treated with all tested POS concentrations, particularly chitinase, and β‐1,3‐glucanase activities, but 5 and 9 g L−1 POS were the most effective treatments for maintaining the quality attributes and improving anthocyanin accumulation and antioxidant capacity of strawberries. CONCLUSION These findings suggest that POS treatment could potentially be applied to maintain quality attributes, reduce decay, and further enrich the anthocyanin content and antioxidant capacity of strawberries during postharvest storage. The results also suggest that the positive effects of POS on strawberries could be associated with the rapid accumulation of chitinase and β‐1,3‐glucanase activities, and the increase of PAL enzyme activity leading to the synthesis and accumulation of anthocyanins. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 74%

“…Bose et al . (2019) also reported a slower rate of decreasing acidity during storage for strawberries treated with alginate‐oligosaccharides compared with untreated fruit.…”

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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Natural active products in fruit postharvest preservation: A review

Sun,

Tao,

et al. 2024

Food Frontiers

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Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still limited due to the high cost of producing, complexity interaction in food matrix, and unacceptance of odor. This review focuses on employing naturally occurring bioactive compounds as an alternative to the synthetic preservatives used in fruit. For this purpose, natural compounds from abundantly available source, such as plants, animals, and microbes, are systematically described for their properties, mechanism of action, and applicability. Different postharvest handling of bioactive compounds and mechanism of their triggered/controlled release properties are discussed, especially with regard to challenge and future directions of these new strategy to preserve fruit in industry. This review offers a fundamental theory and technologies to develop the efficient and safe alternative strategies to synthetic fruits preservatives. Overall, the utilization of natural preservative techniques offers promising opportunities to maintain quality and extend shelf life of fruit, with potential applications in various industries such as vegetables, meat, and processed food.

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The degradation activities for three seaweed polysaccharides ofShewanellasp. WPAGA9 isolated from deep‐sea sediments

Wang

Zeng

et al. 2021

J Basic Microbiol

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Seaweed oligosaccharides possess great bioactivities. However, different microbial strains are required to degrade multiple polysaccharides due to their limited biodegradability, thereby increasing the cost and complexity of production. Shewanella sp. WPAGA9 was isolated from deep-sea sediments in this study. According to the genomic and biochemical analyses, the extracellular fermentation broth of WPAGA9 had versatile degradation abilities for three typical seaweed polysaccharides including agar, carrageenan, and alginate. The maximum enzyme activities of the extracellular fermentation broth of WPAGA9 were 71.63, 76.4, and 735.13 U/ml for the degradation of agar, alginate, and carrageenan, respectively. Moreover, multiple seaweed oligosaccharides can be produced by the extracellular fermentation broth of WPAGA9 under similar optimum conditions. Therefore, WPAGA9 can simultaneously degrade three types of seaweed polysaccharides under similar conditions, thereby greatly reducing the production cost of seaweed oligosaccharides. This finding indicates that Shewanella sp. WPAGA9 is an ideal biochemical tool for producing multiple active seaweed oligosaccharides at low costs and is also an important participant in the carbon cycle process of the deep-sea environment.

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Alginate oligosaccharide postharvest treatment preserve fruit quality and increase storage life via Abscisic acid signaling in strawberry

Cited by 107 publications

References 33 publications

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Natural active products in fruit postharvest preservation: A review

The degradation activities for three seaweed polysaccharides ofShewanellasp. WPAGA9 isolated from deep‐sea sediments

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