Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage

Zhao, Jing; AO, Miao; HE, Xiao-qin; LI, Wei-zhou; DENG, Li-li; Zeng, Kaifang; Ming, Jian

doi:10.1016/j.jia.2022.09.011

Cited by 9 publications

(1 citation statement)

References 44 publications

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“…Upon harvest, fruits are susceptible to oxidative stress; however, their innate defense mechanism involves the use of nonenzymatic antioxidants, such as phenols and flavonoids, to counteract this stress [ 53 , 54 ]. This study revealed that guavas coated with xanthan gum exhibited preserved levels of total phenolics, flavonoids, and antioxidants in comparison to those in the control group.…”

Section: Discussionmentioning

confidence: 99%

Xanthan gum-based edible coating effectively preserve postharvest quality of ‘Gola’ guava fruits by regulating physiological and biochemical processes

Gull,

Ejaz,

Ali

et al. 2024

BMC Plant Biol

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Background Guava is a fruit prone to rapid spoilage following harvest, attributed to continuous and swift physicochemical transformations, leading to substantial postharvest losses. This study explored the efficacy of xanthan gum (XG) coatings applied at various concentrations (0.25, 0.5, and 0.75%) on guava fruits (Gola cultivar) over a 15-day storage period. Results The results indicated that XG coatings, particularly at 0.75%, substantially mitigated moisture loss and decay, presenting an optimal concentration. The coated fruits exhibited a modified total soluble soluble solids, an increased total titratable acidity, and an enhanced sugar-acid ratio, collectively enhancing overall quality. Furthermore, the XG coatings demonstrated the remarkable ability to preserve bioactive compounds, such as total phenolics, flavonoids, and antioxidants, while minimizing the levels of oxidative stress markers, such as electrolyte leakage, malondialdehyde, and H2O2. The coatings also influenced cell wall components, maintaining levels of hemicellulose, cellulose, and protopectin while reducing water-soluble pectin. Quantitative analysis of ROS-scavenging enzymes, including superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase, revealed significant increases in their activities in the XG-coated fruits compared to those in the control fruits. Specifically, on day 15, the 0.75% XG coating demonstrated the highest SOD and CAT activities while minimizing the reduction in APX activity. Moreover, XG coatings mitigated the activities of fruit-softening enzymes, including pectin methylesterase, polygalacturonase, and cellulase. Conclusions This study concludes that XG coatings play a crucial role in preserving postharvest quality of guava fruits by regulating various physiological and biochemical processes. These findings offer valuable insights into the potential application of XG as a natural coating to extend the shelf life and maintain the quality of guava fruits during storage.

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Section: Discussionmentioning

confidence: 99%