Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Zhang, Shaoying; Lishun, Zhu; Dong, Xin

doi:10.11648/j.ijnfs.20150404.19

Cited by 4 publications

(3 citation statements)

References 26 publications

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“…Determining the BI is a practical method to evaluate internal browning, which is attributed to the oxidation of phenolic compounds by PPO and POD [38]. These enzymes oxidize phenolic compounds to quinone and quinine-like compounds that produce polymerized brown pigments [6,39]. In the current study, the results showed that 15 mM proline and 0.4% L-cysteine treated peach fruits exhibited lower internal browning in comparison to control fruits during cold storage.…”

Section: Discussionmentioning

confidence: 54%

“…Internal browning is one of the main disorders of peach fruits during storage life, which appears after long-term storage at low temperatures [5,6]. Determining the BI is a practical method to evaluate internal browning, which is attributed to the oxidation of phenolic compounds by PPO and POD [38].…”

Section: Discussionmentioning

confidence: 99%

“…However, the high sensitivity of stone fruit to low temperatures and the appearance of some symptoms such as skin and flesh browning, declining flavor, mealy texture, failure to ripen and softening as a result of the inhibition of ethylene production, limits the employment of cold storage [2,5]. Therefore, cold storage combined with various postharvest treatments is used to extend storage life and reduce chilling injury symptoms, for example, carbon monoxide [6], hot air and water [7], citric acid [8] and jasmonic acid [2].…”

Section: Introductionmentioning

confidence: 99%

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Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

et al. 2021

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The postharvest life of flat peach fruit is limited by the appearance of chilling injury symptoms, especially internal browning. In this study, impacts of the exogenous application of proline (0, 5, 10, and 15 mM) and L-cysteine (0, 0.2, 0.4 and 0.6%) on attenuating chilling injury of flat peach fruit were evaluated all over the cold storage. The results demonstrated that the fruits treated with 15 mM proline and 0.4 % L-cysteine showed lower levels of internal browning and these treatments prevented the excess enhancement of total soluble solids (TSS), the decline of titratable acidity (TA) content and the loss of fruit firmness during storage time. A lower accumulation of hydrogen peroxide (H2O2), malondialdehyde (MDA), electrolyte leakage, and higher activity of antioxidant enzymes, along with higher ascorbic acid content and antioxidant capacity, were observed in treated fruits. Treated fruits also showed higher activity of phenylalanine ammonia lyase (PAL) and conversely lower activity of polyphenol oxidase (PPO), which led to a higher accumulation of total phenols and flavonoids. Moreover, a higher accumulation of endogenous proline was observed in 15 mM proline treated fruits. Eventually, according to our results, the exogenous administration of proline and L-cysteine as safe, natural and environmentally friendly treatments, preserved the nutritional quality of flat peach fruits during long-term cold storage.

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Section: Discussionmentioning

confidence: 54%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

et al. 2021

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Initiation of Ripening

2019

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Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

Djenane

Roncalés

2018

Foods

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Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.

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Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Cited by 4 publications

References 26 publications

Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits

Initiation of Ripening

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

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