Antioxidant systems of ripening avocado (Persea americana Mill.) fruit following treatment at the preclimacteric stage with aqueous 1-methylcyclopropene

Zhang, Zhengke; Huber, Donald J.; Rao, Jingping

doi:10.1016/j.postharvbio.2012.09.003

Cited by 97 publications

(68 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In our case the antioxidant activity increased during treatment with 1-MCP. This supports also the previous report by Zhang et al (2013), where the effects of ethylene-action suppression on antioxidant parameters during ripening vary considerably among different fruits. Our results are in agreement with Sun et al (2012), where the 1-MCP treatment significantly extended the shelf life, delayed weight loss and decreased the rate of softening in Chinese kale (Brassica alboglabra Bailey).…”

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 92%

“…The correlation coefficient (R 2 ) between polyphenols and each of antioxidant values was relatively high as the final results at the 24th week of storage and varied from 0.8116 to 1 ( Table 2). The obtained data are consistent with Zhang et al (2013), where exposure of 1-MCP significantly delayed accumulation of total soluble phenolics, flavonoids in avocado, and total antioxidant activities levels increased. The results indicate that changes in antioxidant Table 1 Changes in antioxidant activity (AA) with different radical scavenging assays of 'Hayward' kiwi fruit as influenced by conditioning, 1-MCP and conditioning plus 1-MCP treatments during storage J Food Sci Technol (May 2015) 52(5):2711-2720 parameters of avocado fruit are not markedly influenced by 1-MCP, but are delayed or altered in proportion to the general suppression of ripening as indicated by ethylene production and fruit softening trends.…”

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 89%

“…The use of such treatment depends on the physiological characteristics of each commodity (Blankenship and Dole 2003;Boquete et al 2004). The effect of ethylene and 1-methylcyclopropene on the quality of different fruits and vegetables was studied recently itself and also in combination (Kramer et al 2012;Sivakumar et al 2012;Zhang et al 2013). Boquete et al (2004) and Kim et al (2001) determined that application of 1-MCP in kiwi fruits reduces ethylene production and softening during cold storage and subsequently exposed to 20°C.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Park

Im²,

Gorinstein

2014

J Food Sci Technol

View full text Add to dashboard Cite

Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20°C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0°C during 24 weeks. Flesh firmness gradually decreased with storage time and the rate of its loss was lower in 1-MCP and conditioning plus 1-MCP treatments than those of control or conditioning. However, SSC, acidity and pH did not change among treatments. Starch content decreased during the storage time regardless of treatments. Oppositely the amount of reducing sugars increased at the same duration of the treatments. Rate and incidence of fruit decay was the lowest in fruit treated with conditioning plus 1-MCP treatment. Fruit decay mainly caused pathogen Botrytis cinerea and its rate significantly decreased with conditioning plus 1-MCP treatment. Ethylene and respiration abruptly increased after 8 weeks of storage, but their contents were lower in 1-MCP and conditioning plus 1-MCP. Total soluble phenolics, flavonoids, and total antioxidant capacities were much higher than in other treatments. Kiwi fruits treated with conditioning plus 1-MCP extended the shelf life by reducing the rate of fruit decay and softening during the storage. The bioactive compounds and total antioxidant status of fruits increased during the treatment.

show abstract

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 92%

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Park

Im²,

Gorinstein

2014

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The 1-MCP is a potent inhibitor of ethylene action controlling senescence (Massolo et al 2011) as well as the activity of antioxidant enzymes (Zhang et al 2013). In 'Tommy Atkins' mangoes, exposure to 1-MCP before the minimum processing (cutting) reduced ethylene production (Plotto et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

et al. 2016

View full text Add to dashboard Cite

show abstract

“…They considered that this was consistent with ethylene strongly influencing 1-MCP sensitivity in climacteric fruit that have been initiated to ripen. Zhang et al (86) found that treatment of the cultivar " …”

Section: Communication Van Rooyan Westfailia Estates) Treatment Of Tmentioning

confidence: 99%

Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

View full text Add to dashboard Cite

Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

show abstract

Antioxidant systems of ripening avocado (Persea americana Mill.) fruit following treatment at the preclimacteric stage with aqueous 1-methylcyclopropene

Cited by 97 publications

References 66 publications

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

Avocado Fruit Quality Management during the Postharvest Supply Chain

Contact Info

Product

Resources

About