Effect of cold storage and shelf life on physiological and quality traits of early ripening pear cultivars

Pasquariello, Maria Silvia; Rega, Pietro; Migliozzi, Teresa; Capuano, Laura Rita; Scortichini, M.; Petriccione, Milena

doi:10.1016/j.scienta.2013.08.034

Cited by 54 publications

(43 citation statements)

References 49 publications

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“…The Pearson correlation changes indicated that physiological modifications occurred in sweet cherry exposed to postharvest chitosan treatment during cold storage and shelf life period, with changes in MDA content and enzyme activities as CAT, SOD, APX, LOX, PPO and POD. These results are in agreement with previous studies on other commodities (Infante et al, 2008a;Cano-Salazar et al, 2013;Guerra and Casquero, 2009;Infante et al, 2008b;Pasquariello et al, 2013).…”

Section: Pca and Pearson Correlation After Cold Storage And The Shelfsupporting

confidence: 94%

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Pasquariello

Patre

Mastrobuoni

et al. 2015

Postharvest Biology and Technology

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165

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Section: Pca and Pearson Correlation After Cold Storage And The Shelfsupporting

confidence: 94%

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Pasquariello

Patre

Mastrobuoni

et al. 2015

Postharvest Biology and Technology

Self Cite

165

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“…The colour intensity and circle size are proportional to the Pearson correlation coefficients. The correlation coefficients indicate that in loquat fruits, the enzymes involved in different metabolic pathways are differentially regulated by postharvest treatments and cold storage, as previously demonstrated in other fruit crops [40][41][42].…”

Section: Discussionsupporting

confidence: 72%

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

et al. 2018

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Abstract:Loquat is a non-climacteric fruit consumed fresh for its essential nutrients and phytochemical compounds. In this study, the effects of chitosan coating (1% w/v) on changes in the enzymatic antioxidant and membrane damage in three loquat selections (CREAFRC-S18; CREAFRC-S35 and CREAFRC-S36) and three loquat cultivars (Golden Nugget, Algerie and Nespolone rosso di Trabia) stored at 7 • C over 21 days were evaluated. Chitosan treatment enhanced the activities of superoxide dismutase, catalase and ascorbate peroxidase. Moreover, this treatment inhibited polyphenol oxidase and guaiacol peroxidase activities, extending the storage life of loquat. Chitosan also preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. Principal component analysis provided a global view of the responses of both loquat selections and cultivars to the postharvest chitosan coating and storage temperature. These findings suggest that chitosan treatment could be a valid tool for improving the activity of antioxidant enzymes, preserving the enzymatic browning of loquat fruits.

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“…Firmness is an important physical parameter used to assess the quality of fruits during ripeness, storage and distribution [36]. At harvest, strawberry cultivars showed different firmness values that could be due to different lignin content.…”

Section: Resultsmentioning

confidence: 99%

Effect of Chitosan Coating on the Postharvest Quality and Antioxidant Enzyme System Response of Strawberry Fruit during Cold Storage

Petriccione

Mastrobuoni

Pasquariello

et al. 2015

Foods

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189

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The effectiveness of chitosan fruit coating to delay the qualitative and nutraceutical traits of three strawberry cultivars, namely “Candonga”, “Jonica” and “Sabrina”, as well as the effects of chitosan on antioxidant enzymes were evaluated. The fruits were coated with 1% and 2% chitosan solution and stored at 2 °C for nine days. Samples were taken every three days. Physico-chemical (weight loss, soluble solid content and titratable acidity) and nutraceutical (total polyphenol, anthocyanin, flavonoid, ascorbic acid content and antioxidant capacity) properties along with the enzymatic activity (catalase (CAT), ascorbate peroxidase (APX), polyphenol oxidase (PPO), guaiacol peroxidase (GPX) and lipoxygenase (LOX)) were evaluated. Chitosan treatment significantly reduced water loss and delayed the qualitative changes in color, titratable acidity and ascorbic acid content in dose- and cultivar-dependent manners. Additionally, changes in the total polyphenol, anthocyanin and flavonoid contents and the antioxidant capacity of chitosan-coated strawberry fruits were delayed. Chitosan coating enhanced the activity of some antioxidant enzymes, preventing flesh browning and reducing membrane damage. A global view of the responses of the three strawberry cultivars to chitosan coating and storage temperature was obtained using principal component analysis. Chitosan-coated fruit exhibited a slower rate of deterioration, compared to uncoated fruit in all tested cultivars.

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Effect of cold storage and shelf life on physiological and quality traits of early ripening pear cultivars

Cited by 54 publications

References 49 publications

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

Effect of Chitosan Coating on the Postharvest Quality and Antioxidant Enzyme System Response of Strawberry Fruit during Cold Storage

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