Application of Antioxidant Compounds to Preserve Fresh-Cut Peaches Quality

Colantuono, Fedele; Amodio, María Luisa; Colelli, G.; García, Santos

doi:10.17660/actahortic.2015.1084.85

Cited by 9 publications

(5 citation statements)

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“…In fact, L-cysteine treatment inhibited PPO activity of plum at low temperature storage. L-cysteine-treated banana (Bico, Raposo, Morais, & Morais, 2009), peach (Colantuono et al, 2015), and litchi (Ali et al, 2016a) had higher total phenolic compounds in line with our findings. Therefore, inhibition of PPO activity could be considered as one of the main reasons for the decrease of internal browning in the treated plum.…”

Section: Effects Of L-cysteine Treatment On Phenolic Compounds and supporting

confidence: 91%

“…(2016a) reported delay in pericarp browning of litchi fruit after L‐cysteine (0.25%) treatment probably through lower activities of POD and PPO enzymes and higher activities of antioxidant enzymes that all leaded to higher membrane integrity displayed by lower EL and MDA. Similar results have been revealed the inhibitory effect of L‐cysteine treatment on browning development in avocado (Dorantes‐Alvarez et al., 1998), pear (Zhou et al., 2018), peach (Colantuono, Amodio, Colelli, & Castillo Garcia, 2015), and eggplant (Ghidelli, Mateos, Rojas‐Argudo, & Pérez‐Gago, 2014). The major browning in fruit accrued by enzymes (e.g., PPO) activity which in close related with the proposed substrate to initiate IB (Sun et al., 2006).…”

Section: Resultssupporting

confidence: 74%

“…Similar results have been revealed the inhibitory effect of L-cysteine treatment on browning development in avocado (Dorantes-Alvarez et al, 1998), pear (Zhou et al, 2018), peach (Colantuono, Amodio, Colelli, & Castillo Garcia, 2015), and eggplant (Ghidelli, Mateos, Rojas-Argudo, & Pérez-Gago, 2014). The major browning in fruit accrued by enzymes (e.g., PPO) activity which in close related with the proposed substrate to initiate IB (Sun et al, 2006).…”

Section: Effects Of L-cysteine Treatment On Ibsupporting

confidence: 80%

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Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage

Sogvar

Razavi

Rabiei

et al. 2020

J. Food Process. Preserv.

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Plum (Prunus domestica L.) is one of the most valuable stone fruit in worldwide due to their excellent qualitative attributes and characteristic taste (Lucas, Mocanu, Smith, Soung, & Daggy, 2004; Ertekina et al., 2006). This fruit is highly perishable, as it ripens rapidly at ambient temperature, which drastically limits its storage life and marketing probability after harvest (Crisosto, Mitchell, & Ju, 1999). Low temperature storage is an effective way to slow down respiration and senescence process and to extend the postharvest life of plums (Xiong, Li, Liu, Li, & Gui, 2019). However, plum fruit suffer from chilling injury when stored at temperature between 0 and 5°C (Crisosto, Garner, Crisosto, & Bowerman, 2004). Some strategies have been used to alleviate chilling injury in plum fruit such as controlled atmosphere, modified atmosphere packaging (Singh & Singh, 2013), sali

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Section: Effects Of L-cysteine Treatment On Phenolic Compounds and supporting

confidence: 91%

Section: Resultssupporting

confidence: 74%

Section: Effects Of L-cysteine Treatment On Ibsupporting

confidence: 80%

See 1 more Smart Citation

Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage

Sogvar

Razavi

Rabiei

et al. 2020

J. Food Process. Preserv.

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“…They are highly effective inhibitors of polyphenol oxidase (PPO). Cysteine has been researched as one of the most effective antibrowning agents on several fresh cut fruits (Gorny et al, 2002;Guerrero-Beltran et al, 2005;Bico et al, 2009;Colantuono et al, 2015). Furthermore, cysteine has been certified as Generally Recognized as Safe (GRAS); accordingly, its usage in the worldwide food business would be regarded safe, with no risks to human health.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine

Techavuthiporn,

Supapvanich

2024

IFRJ

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The use of natural substances to preserve the freshness of fresh-cut products has been receiving a lot of attention recently. The aim of the present work was to determine the efficacy of coconut liquid endosperm (CLE) immersion on browning retardation and quality maintenance of fresh-cut mature green mangoes by using ‘Kaew Kamin’ mango as fresh-cut fruit model compared with cysteine (Cys) immersion during refrigeration at 4°C. In the preliminary investigation, the treatment of CLE or Cys retarded the colour change ( hue angle) and browning development during refrigeration. The optimal concentrations of CLE and Cys were 100 and 1.5%, respectively. Compared with untreated samples (100% CLE), 1.5% Cys and Cys + CLE immersions maintained firmness, superficial colour, and visual appearance, as well as inhibited the browning and polyphenol oxidase (PPO) activity of the fresh-cut mangoes. Interestingly, Cys immersion enhanced antioxidant activity and the total phenolic compounds of the fresh-cut mangoes. The total phenolic content of the fresh-cut mangoes was unaffected by CLE immersion. Compared to Cys, CLE is a natural substance that prevents browning, and maintains the freshness of fresh-cut mature green mangoes throughout refrigeration.

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“…In addition, application of the said chemicals is also effective in suppressing phenols oxidation and senescence‐induced aril break down as well as maintaining sensory and biochemical quality of the treated produce (Ali, El‐Gizawy, et al, ; Campos‐Vargas et al, ; Duan et al, ; Li et al, ). Use of CN and MN has been reported on avocados (Dorantes‐Alvarez et al, ); apple (Rojas‐Graü, Sobrino‐ópez, Tapia, & Martín‐Belloso, ); loquat (Ding, Chachin, Ueda, & Wang, ); pear (Gorny et al, ); banana (Bico, Raposo, Morais, & Morais, ); cherimoya (Campos‐Vargas et al, ); artichokes (Cabezas‐Serrano, Amodio, & Colelli, ); potato (Ali, El‐Gizawy, et al, ); eggplant (Ghidelli, Mateos, Rojas‐Argude, & Perez‐Gago, ); peach (Colantuono, Amodio, Colelli, & García, ), litchi (Ali, Khan, & Malik, ; Ali, Khan, Malik, Shaheen, & Shahid, ; Jiang, Li, & Shi, ), and longan (Duan et al, ; Li et al, ) either under cold and/or shelf‐storage. However, information about the application of CN and MN either alone or in combination on enzymatic browning of litchi fruit pericarp under CA‐conditions is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit

et al. 2018

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Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ± 1ºC for 28 days. Among different treatments, CN was most effective to inhibit browning, than MN and CN + MN under CA conditions. Application of 0.25% CN significantly delayed browning index, reduced disease incidence, weight loss, malondialdehyde (MDA) contents, electrolyte leakage, hydrogen peroxide (H2O2), superoxide anion (O2–•) and polyphenol oxidase (PPO) and peroxidase (POD) activities with higher contents of total anthocyanins under CA‐storage. In addition, 0.25% CN treatment showed higher contents of ascorbic acid, total phenolics (TPC), and 2,2–diphenyl–1–picrylhydrazyl–radical scavenging capacity and activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) enzymes having maintained quality attributes. Therefore, 0.25% CN pre‐treatment could be considered a promising way for managing browning, and conserving litchi fruit quality under CA‐storage. Practical applications Litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. The browning takes place due to enzymatic reactions and phenolic oxidation. However, it can be delayed by exogenous antibrowning treatments and suitable storage environment. The delayed incidence of pericarp browning may help to maintain its quality with extended storage potential suitable for domestic and international markets. So, the outcomes of the current work may help to maintain overall quality and to extend its storage potential that would be helpful in extending its market life with maintained visual quality at domestic and international destinations.

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Application of Antioxidant Compounds to Preserve Fresh-Cut Peaches Quality

Cited by 9 publications

References 0 publications

Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage

Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage

Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit

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