Effect of calcium lactate in combination with hot water treatment on the nutritional quality of persimmon fruit during cold storage

Naser, Fahimeh; Rabiei, Vali; Razavi, Farhang; Khademi, Orang

doi:10.1016/j.scienta.2018.01.036

Cited by 57 publications

(43 citation statements)

References 49 publications

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“…Massot et al [41] reported that heat stress might activate genes related to VC biosynthesis. e amount of VC at the chill temperatures also helps to prevent chilling injury by neutralizing free radicals [42]. Previous studies with different temperature and duration combinations on different produce showed positive effects on VC biosynthesis and ROS decrement.…”

Section: Discussionmentioning

confidence: 97%

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Kahramanoğlu

Chen

et al. 2020

Journal of Food Quality

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The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

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Section: Discussionmentioning

confidence: 97%

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Kahramanoğlu

Chen

et al. 2020

Journal of Food Quality

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show abstract

“…In line with this information, Massot et al [54] reported that heat stress might activate genes related with VC biosynthesis. The amount of VC at the chilled temperatures helps to prevent chilling injury by neutralizing free radicals [33]. Previous studies with different temperature and duration combinations on different produce showed positive effects on VC biosynthesis and decrease of ROS.…”

Section: Discussionmentioning

confidence: 98%

“…Furthermore, preconditioning with heat treatment such as hot dip water, hot forced air, or vapor heat is known to significantly influence the activities of those enzymes [21][22][23]. However, most of the previous studies have been conducted with hot water treatment [16,17,[21][22][23][24][25][26][27][28][29][30][31][32][33][34][35] and very few research exists [25,[36][37][38][39] for hot air use. Furthermore, early studies with hot water and hot air treatments on blood oranges reported adverse effects for hot air on the quality characteristics of the fruits [40].…”

Section: Introductionmentioning

confidence: 99%

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Wan

Kahramanoğlu

Chen

et al. 2020

Plants

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The effects of hot air flow (HAF) treatment on the postharvest storage of ‘Newhall’ navel oranges were investigated in this study. Studies were conducted with two separate sections. First of all, the effects of HAF at 37 °C for 36 h, for 48 h, and for 60 h were tested on fruit decay and weight loss. Thus, the optimal treatment was found as HAF at 37 °C for 48 h based on the fruit decay percentage and weight loss, and further studies were carried out with this treatment. The HAF-treated and control fruits were flowed at 37 °C and 20 °C with relative humidity (RH) of 85–95% for 48 h, respectively. After flowing, fruits of both treatments were individually film-packed, precooled (10–12 °C, 12 h), and stored (6 ± 0.5 °C and 85–90% relative humidity) for 120 days. Regular (0, 15, 30, 45, 60, 90, and 120 days) measurements were carried out for analyzing total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and protective enzyme activities. The results indicated that HAF treatment significantly inhibited the MDA content and respiration rate of navel orange fruits after 45 d storage. The superoxide dismutase (SOD) and peroxidase (POD) enzyme activities were enhanced after 60 d storage, while polyphenol oxidase (PPO) enzyme activities were enhanced throughout the storage period. Results suggested that the SOD and POD activities are highly related with respiratory activities and could be enhanced with hot air flow. Meanwhile, HAF treatment maintained high content of TSS, total sugar, TA, and VC.

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“…It also plays an important role in the quality and preservation of fruit and vegetables by maintaining the integrity of the cell membrane of calcium fruits and vegetables and by reducing the membrane permeability (Kou et al,2015). Different calcium salts such as calcium lactate, calcium chloride (CaCI 2 ), calcium phosphate, calcium propionate and calcium gluconate are used in preharvest and post-harvest treatments of fruits and vegetables to reduce their physiological disorders (Naser, et al,2018). Among these salts, CaCI 2 is widely used to preserve the quality and texture of post-harvest fruits and vegetables (Naser, et al,2018).…”

Section: Introductionmentioning

confidence: 99%

“…Different calcium salts such as calcium lactate, calcium chloride (CaCI 2 ), calcium phosphate, calcium propionate and calcium gluconate are used in preharvest and post-harvest treatments of fruits and vegetables to reduce their physiological disorders (Naser, et al,2018). Among these salts, CaCI 2 is widely used to preserve the quality and texture of post-harvest fruits and vegetables (Naser, et al,2018). CaCI 2 is used as a hardening additive in the canned tomatoe and cucumber pickle industry (Guzman and Barrett 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of the coating and calcium application on the quality and shelf life of radishes

Tulin¹,

Eryol²

2019

J Proc Ener Agri

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Local Kadirli radises were harvested and divided into four different groups. The crops were selected according to their uniformity, and then cut manually using a sharp knife. Treatments with 1 % calcium chloride, 1 % chitosan coating and 1 % calcium chloride + 1 % chitosan coating were applied to the fresh-cut radish slice samples and stored in a polypropylene box at 0 ° C in the 90 % relative humidity for 12 days. The treated fresh-cut radish samples were analyzed for mass loss, firmness, ethylene production, color (Chroma), sensory analysis, chemical (TSS, pH), microbiological and E.C. membrane integrity for 3-day intervals during storage. When the data obtained from the study were evaluated, it was determined that the calcium chloride application had significant effects on the mass loss (%) and firmness (N) of the samples examined, whereas CaCI 2 exerted a significant impact on the firmness and E.C. (%) membrane integrity of the samples examined. According to the results of microbiological analysis, the chitosan application was found to exert a notabe effect on the development of total aerobic bacteria. REZIMELokalne Kadirli rotkvice su podeljen je u četiri grupe, odmah nakon ubiranja. Rotkvice su podeljen je u odnosu na njihovu uniformnost, a potom su ručno rezane sa oštrim nožem. Tretmani sa 1% kalcijum hloridom, 1% hitozanom, i 1% kalcijum hloridom +1% hitozanom su primenjeni na sveže izrezane uzorke i skladištene u polipropilenske kutije na 0°C sa 90% relativne vlažnosti vazduha u trajanju od 12 dana. Tretirani sveže rezani uzorci su analizirani prema gubitku mase, čvrstini, proizvodnji etilena, boji (hromatičnosti), senzornim osobinama, hemijskom sastavu (TSS, pH), mikrobiološkim osobinama, i postojanosti membrane u trajanju od 3 dana tokom skladištenja. Procenom dobijenih podataka, definisan je značajan efekat tretmana kalcijum hloridom na maseni gubitak (%) i čvrstinu (N) uzorka, dok CaCI 2 pokazuje značajan učinak na čvrstoću i postojanost membrane uzorka. Prema razultatima mikrobiološke analize, upotreba hitozana ima primetan efekat na razvoj aerobnih bakterija.Ključne reči: kalcijum hlorid, hitozan, čvrstoća, zveže sečene rotkvice, skladištenje.

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Effect of calcium lactate in combination with hot water treatment on the nutritional quality of persimmon fruit during cold storage

Cited by 57 publications

References 49 publications

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Effects of the coating and calcium application on the quality and shelf life of radishes

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