Controlled Atmosphere Improves the Quality, Antioxidant Activity and Phenolic Content of Yellow Peach during the Shelf Life

Dong, Xinrui; He, Ya‐Ling; Yuan, Chushan; Cheng, Xiaomei; Li, Gaoyang; Yang, Sen; Zhu, X.

doi:10.3390/antiox11112278

Cited by 18 publications

(4 citation statements)

References 75 publications

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“…This proximity further suggested a strong correlation between these two parameters, which was supported by the heat map displaying a correlation coefficient of 0.75 (Figure 9). The presence and accumulation of phenolic compounds are closely associated with antioxidant capacity [40]. These findings indicate that the activity of polyphenol oxidase may be influenced by the presence of phenolic compounds, as discussed earlier.…”

Section: Discussionsupporting

confidence: 72%

“…The assessment of the DPPH and FRAP radical scavenging rates is a common method used to evaluate the antioxidant capacity of fruits and vegetables [40]. The impact of different treatments (CD, CT, ED, and ET) on the DPPH and the FRAP of macadamia nuts ('Beaumont' and '788') stored at 25 • C is depicted in Figures 3 and 4, respectively.…”

Section: Antioxidant Activity (Dpph and Frap)mentioning

confidence: 99%

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Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts

Aruwajoye,

Mditshwa,

Magwaza

et al. 2023

Horticulturae

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Ethephon is a plant growth regulator that triggers diverse responses in plants, such as fruit ripening, leaf senescence, hull senescence, stem elongation, and nut abscission. This study examined how the preharvest application of ethephon 480 SL® affects selected biochemical components and polyphenol oxidase (PPO) activity in two macadamia nut cultivars: ‘788’ and ‘Beaumont’. Ethephon was applied to the trees via a Cima mist blower at rates of 13.33 mL/L per hectare for the ‘788’ cultivar and 16.67 mL/L per hectare for the ‘Beaumont’. Following harvest, the nuts were stored at 25 °C for 72 days, and samples were taken at 18-day intervals. Standard procedures were used to assess the following: total phenolics, total flavonoids, 2,2,-diphenyl-1-picrylhydrazyl (DPPH) assay, Ferric reducing ability power (FRAP) assay, sucrose, total protein, and PPO activities. This evaluation was carried out across a total of four treatments: ethephon-treated nuts from the orchard floor (ED), ethephon-treated nuts from the tree (ET), untreated nuts from the orchard floor (CD), and untreated nuts from the tree (CT). The evaluation’s outcomes were analyzed using a principal component analysis (PCA), a correlation matrix heat map (CMHM), and a graphical assessment. The results unveiled significant correlations and associations among the assessed parameters. The correlation matrix heat map analysis highlighted a strong positive correlation (0.97) between the sucrose and the PPO activity in the ‘Beaumont’ cultivar, supported by the PCA analysis identifying the ED treatment as the most influential. At the storage period’s conclusion, the ED treatment had the highest sucrose content (18.63 mg/g) and polyphenol oxidase activity (1.06 U g−1). In the ‘788’ cultivar, a close relationship emerged between the phenolic content, the PPO activity, and the Ferric reducing antioxidant power (FRAP)’s antioxidant activity. Consistently, the CT treatment (untreated nuts) demonstrated positive correlations with several key parameters in both cultivars, displaying heightened phenolic content and antioxidant activities. Consequently, our findings indicate that the CT treatment, involving tree-harvested nuts without ethephon application, could be the preferred option for sustaining macadamia nuts’ quality and shelf life compared to other methods. Moreover, our study underscores the significance of proper storage conditions for maintaining the desired biochemical parameters of macadamia nuts. By comprehending the effects of distinct treatments and harvesting techniques, producers and processors can devise strategies to optimize storage conditions and uphold macadamia nut quality.

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Section: Discussionsupporting

confidence: 72%

Section: Antioxidant Activity (Dpph and Frap)mentioning

confidence: 99%

Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts

Aruwajoye,

Mditshwa,

Magwaza

et al. 2023

Horticulturae

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“…Natural compounds prevent decay and aging by inducing systemic resistance (ISR), increasing antioxidants, and reducing respiration and ethylene production [44]. Short-term controlled atmosphere treatments have been proven to reduce weight loss and decay [45], which is related to cell wall strength and the expression of plant defense genes in response to the modified atmosphere [46]. Rokalla et al [20] also indicated that MAP significantly reduced microorganisms in pomegranate aril packages stored for five days at 25 • C compared to the control.…”

Section: Decay Rate and Microbial Loadmentioning

confidence: 99%

Effects of Ultrasonication and Modified Atmosphere Packaging on the Physicochemical Characteristics and Quality of Ready-to-Eat Pomegranate Arils

Moradinezhad

Heydari

Ansarifar³

2023

Horticulturae

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The demand for ready-to-eat pomegranate arils has increased due to the high nutritional value and quality of this valuable fruit. However, the shelf life of arils is short. Therefore, we examined the effect of ultrasonication treatment (35 kHz power) for varying times (5, 10, and 15 min) at 25 °C, and their combination with different packaging types, i.e., vacuum and passive modified atmosphere packaging (passive MAP), on the physical, chemical, and sensory properties of pomegranate arils. The results showed that the combined treatment of ultrasonic and vacuum packaging leads to improving pomegranate arils’ quality and shelf life. The treatments significantly reduced weight loss (30%) and decay (16%) compared to the control. At the end of the storage time, the lowest bacterial count (0.25 log CFU/g) and the lowest yeast and mold count (0.37 log CFU/g) were obtained in ultrasound-treated arils for 15 min that were vacuum packed. In addition, they preserved the total soluble solids, titratable acidity, antioxidant capacity, phenolic compounds, and anthocyanin, leading to improving the organoleptic properties of arils. However, in terms of taste and overall quality, greater scores were recorded by panelists in vacuum-packed arils than in passive MAP. Overall, arils that were treated with ultrasound for 10 min and then vacuum packed had the best results compared to the control and other combination treatments.

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“…The ripening process of fruit can be prolonged even during storage at refrigerated temperatures. In the subsequent stages of maturation, after a significant increase in polyphenols, these compounds may decrease due to the oxidation process activated by the polyoxidases [43]. Not all phenol components undergo the oxidation action to the same extent, and this could justify the significant variability seen for rutin (P5) underlined by the MLR-based analysis (Figure 5).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines

Palumbo,

Cefola,

Pace

et al. 2024

Foods

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Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit, the achievement of high-quality fresh-cut peaches and nectarines still constitutes a challenge. The present study aimed to gain insights into the evolution of the postharvest quality of fresh-cut nectarines (Prunus persica L. Batsch) Big Bang, cold-stored at two different storage temperatures (4 and 8 °C) for up to 10 days. Several aspects influencing the quality traits (sensory and postharvest quality parameters; the profile of phenolic and volatile organic compounds (VOCs)) were explored to predict the marketable life of the fresh-cut nectarines. The respiration rate was higher in samples stored at 4 °C, while the browning process was more evident in fruit stored at 8 °C. Partial Least Squares Regression performed on VOCs showed that samples stored at 4 °C and 8 °C presented a different time evolution during the experiment and the trajectories depended on the interaction between time and temperature. Moreover, Multiple Linear Regression analysis discovered that the 17 VOCs affected by the storage conditions seemed to suggest that no chilling injury was detected for nectarines Big Bang. In conclusion, this approach could also be used with other nectarine cultivars and/or different stone fruits.

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Controlled Atmosphere Improves the Quality, Antioxidant Activity and Phenolic Content of Yellow Peach during the Shelf Life

Cited by 18 publications

References 75 publications

Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts

Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts

Effects of Ultrasonication and Modified Atmosphere Packaging on the Physicochemical Characteristics and Quality of Ready-to-Eat Pomegranate Arils

Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines

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