Effect of 1-Methylcyclopropene on Shelf-Life and Postharvest Qualities of Four Annona (&lt;em&gt;Annona&lt;/em&gt; spp.) Species in Sri Lanka

Wijesinghe, G.P.M.; Kumara, G. D. K.; Kumara, J. B. D. A. P.

doi:10.4038/jfa.v14i1.5235

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…The edible coating associated with BW concentrations decreases the activity of enzymes responsible for pulp browning such as POD and PPO (Figure 5A and 5B), turning them white. POD and PPO act in plants due to disruption of membrane integrity with complete oxidation of phenolic substrates, giving rise to brown, black or reddishbrown pigments called melanins (Cruz et al, 2019;2021). As such, the edible coatings in this work reduced the internal O 2 of the fruits by reducing the oxidation of phenolic substrates (Formiga et al, 2019).…”

Section: Bmentioning

confidence: 92%

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Edible coatings based on hydroxypropyl methyl cellulose and beeswax in pinecone

Brasil,

Formiga,

Cruz

et al. 2022

Agraria

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The pinecone (Annona squamosa L.) is an Annonaceae that provides much appreciated fruit. However, these fruits have a limited shelf life due to their intense metabolic activity after harvest. The application of post-harvest conservation techniques, such as edible coatings, has been used to minimize the deleterious effects after the harvest of fruits, such as pinecone. The objective of this work was to evaluate the effects of coatings based on hydroxypropyl methyl cellulose (HPMC) and beeswax (BW) on the quality of pinecones stored at room temperature of 20 °C, from the local market in the city of Juazeiro, BA, Brazil. The fruits were selected for the absence of damage and sanitized by immersion in chlorinated water. The coatings were prepared by diluting the HPMC solution in deionized water at 90 °C under stirring, followed by cooling and addition of BW in different proportions, stearic acid, and glycerol. The coatings were applied to the surface of the fruits by immersion in the film-forming solution and dried at room temperature of 20 °C. The HPMC-based coatings associated with BW maintained the firmness and the whitening index of the pulp of the cones for a longer time, as well as led to lower activity of the enzymes polyphenoloxidase (PPO) and peroxidase (POD) during storage.

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Section: Bmentioning

confidence: 92%

“…PPO is considered the key enzyme in the surface browning of vegetables. Their reaction with phenolic compounds leads to the formation of σ-quinones and, consequently, that of dark pigments (Cruz et al, 2019;2021).…”

Section: /7mentioning

confidence: 99%

Edible coatings based on hydroxypropyl methyl cellulose and beeswax in pinecone

Brasil,

Formiga,

Cruz

et al. 2022

Agraria

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“…At the end of the investigation, it was concluded that the application of 1-MCP increased the shelf life to three extra days for all the fruit compared to the control fruit without treatment. The 0.6 µL/L concentration reduced PWL, the enzyme activity responsible for the loss of firmness and control of chlorophyll degradation in addition to regular TSS and TA [ 180 ].…”

Section: Agronomic Knowledgementioning

confidence: 99%

Current Situation and Perspectives of Fruit Annonaceae in Mexico: Biological and Agronomic Importance and Bioactive Properties

Fuentes

Montalvo‐González

Magaña

et al. 2021

Plants

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The Annonaceae family is one of the oldest angiosperms. The genus Annona is the one with the most species and, together with Asimina, the only ones that contain edible fruits. In the last 10 years, interest in these fruit species has increased, mainly due to their nutritional properties and their application in the treatment of human diseases. Mexico is the center of origin for most of them. However, at present much of the basic agronomic information, postharvest handling of the fruits, and their potential as new crops for areas with poor soils in organic matter or semi-dry climates is unknown. It is considered that these custard apple species may be an option to change towards instead of crops that have lost profitability and sustainability. A review of the current state of knowledge in different areas of the species A. muricata, A. macroprophyllata, A. reticulata, A. squamosa, and A. cherimola was carried out and to focus research efforts on the topics of greatest interest and on those where is required to achieve a sustainable production and use of these resources in Mexico. However, knowledge about the cultivation and potential uses of these species is needed to increase their commercialization; the integration of interdisciplinary and interinstitutional groups is required.

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Postharvest quality and prolong storage time of atemoya ( Annona squamosa x A. cherimola hybrids) fruit: coating with D-limonene nanoemulsion edible film

Hou

Hazeena

et al. 2023

International Journal of Food Properties

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Effect of 1-Methylcyclopropene on Shelf-Life and Postharvest Qualities of Four Annona (<em>Annona</em> spp.) Species in Sri Lanka

Cited by 3 publications

References 19 publications

Edible coatings based on hydroxypropyl methyl cellulose and beeswax in pinecone

Edible coatings based on hydroxypropyl methyl cellulose and beeswax in pinecone

Current Situation and Perspectives of Fruit Annonaceae in Mexico: Biological and Agronomic Importance and Bioactive Properties

Postharvest quality and prolong storage time of atemoya ( Annona squamosa x A. cherimola hybrids) fruit: coating with D-limonene nanoemulsion edible film

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