Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao, Hui; Kang, LiNa; Liu, Qing; Ni, Cheng; Wang, Bini; Cao, Wei

doi:10.1007/s13197-014-1402-y

Cited by 29 publications

(31 citation statements)

References 42 publications

(49 reference statements)

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“…Wang et al [ 160 ] showed that BRs mitigate the action of CI in green bell peppers, accompanied by a reduction in electrolyte leakage, a reduction MDA content, and enhanced the activity of antioxidant enzymes such as CAT, APX, and GR. In the same way, Gao et al [ 161 ] have found that BR alleviated CI and flesh browning in eggplant fruit maintaining membrane integrity and moisture content, by declining in the accumulation of H 2 O 2 and by inducing total phenolics and PAL, PPO, and POD activities.…”

Section: Postharvest Treatments That Reduce Oxidative Stress and Cmentioning

confidence: 83%

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Valenzuela

Manzano

Palma

et al. 2017

IJMS

112

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Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.

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Section: Postharvest Treatments That Reduce Oxidative Stress and Cmentioning

confidence: 83%

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Valenzuela

Manzano

Palma

et al. 2017

IJMS

112

View full text Add to dashboard Cite

show abstract

“…The results showed that, after 5 days of storage, 1% chitosan and CaP + Chit had higher lightness values than the control slices. Moreover the lower L * indicates more browning . These measures were reflected in the subjective observations made by assessing the browning index.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover the lower L * indicates more browning. 28 These measures were reflected in the subjective observations made by assessing the browning index. These results are comparable with those of Saba and Sogvar 29 who reported a lower browning index for fresh-cut apple coated with carboxymethyl cellulose-based coatings compared to untreated control slices.…”

Section: Browningmentioning

confidence: 99%

Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality

2017

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BACKGROUND The marketability of fresh‐cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh‐cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry

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“…Chilling is known to stimulate physiological changes such as loss of firmness, fresh weight and color, and a high respiration rate (Carvajal et al, 2011;Wang et al, 2007). Chillinginduced browning due to oxidation of phenolics by the activity of PPO has been reported in basil (Wongsheree et al, 2009) and eggplant (Gao et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage

et al. 2020

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Okra pods, commonly eaten at an immature stage, undergo quick postharvest deterioration due to high respiration, water loss, wilting, toughening and decay. As okra is a tropical crop, its pods are susceptible to chilling injury (CI) at low storage temperatures. The effects of low temperature storage on the physiobiochemical properties of okra pods were determined. Chilling injury symptoms were found only in pods stored at 4°C and were more apparent after transfer to 25°C. In seeds, the CI index was positively correlated with seed browning, H 2 O 2 , malondialdehyde (MDA) content, and catalase (CAT) activity. Chilling-injured seeds had lower total phenolic content (TPC), antioxidant activity (DPPH scavenging activity and FRAP assay), peroxidase (POD), and superoxide dismutase (SOD) activities than non-injured seeds. Additionally, the seed browning index was related to high polyphenol oxidase (PPO) activity. In the pericarp, the CI index was also positively correlated with the H 2 O 2 and MDA contents. The POD and SOD activities in chilling-injured pericarp were significantly lower than in non-injured pericarp. Chilling injury resulted in an initial increase in DPPH scavenging and CAT activities which later decreased as CI became severe. These results indicate that CI in okra is due to accumulation of H 2 O 2 , and MDA, as well as its weak antioxidant defense mechanism. This resulted in development of CI symptoms, including seed browning.

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Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Cited by 29 publications

References 42 publications

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality

Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage

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