Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage

Zhou, Ran; Li, Yunfei; Li-ping, Yan; Xie, Jing

doi:10.1016/j.foodchem.2010.06.075

Cited by 124 publications

(75 citation statements)

References 33 publications

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“…The loss of firmness in the control fruit might be attributed to the increase activities of hydrolytic enzyme and water loss. These results are confirmed by previous reports, whereas chitosan coating maintained high firmness in sweet pepper, pear and peach (Xing et al, 2011;Zhou et al, 2011;Ma et al, 2013). It has been known that respiration rate of climacteric fruits increased during the storage period at ambient temperature.…”

Section: Discussionsupporting

confidence: 92%

“…However, mango fruit treated with chitosan reduced the activities of PG and PME enzyme in this study. These results are in line with previous reports, where edible coatings decreased the activities of pectolytic enzyme in pear and jamun during storage (Zhou et al, 2011;Baraiya et al, 2015). Chitosan coating positively inhibited the activities of PG and PME enzyme.…”

Section: Journal Of Agricultural Studiessupporting

confidence: 93%

See 1 more Smart Citation

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Khaliq

Nisa

Ramzan

et al. 2017

JAS

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Mango is a tropical fruit and deteriorates very fast after harvest due to ripening and senescence. This study investigated the effect of different concentration of chitosan coatings 0.5, 1.0 and 1.5% on postharvest quality and activities of cell wall degrading enzyme on mango cv. Choke Anan fruit stored at 25°C for 12 days. Fruit not treated with chitosan served as the control. The results showed that pre-storage application of chitosan coatings, especially at 1.5% significantly reduced decay symptoms, weight loss, respiration rate, ion leakage, malondialdehyde (MDA) content and maintained higher firmness of mango fruit as compared to the control. Chitosan coating treatment inhibited polygalactronase (PG) and pectin methylesterase (PME) enzyme activities. Moreover, chitosan coatings had a positive effect on retaining higher total phenolic and antioxidant activity, which reduced in the control fruit. These results suggest that chitosan coatings might be protected the fruit from quick deterioration and maintained the quality of mango by enhancing the antioxidant defense system during storage.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Journal Of Agricultural Studiessupporting

confidence: 93%

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Khaliq

Nisa

Ramzan

et al. 2017

JAS

View full text Add to dashboard Cite

show abstract

“…3a). Zhou et al (2011) reported that the relatively lower activities of PE and PG in the shellac-coated pears contributed to the enhanced retention of brittleness and firmness during storage.…”

Section: Effect On Softening Related Enzymesmentioning

confidence: 99%

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

et al. 2015

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The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2°C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.

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“…Enzymes were extracted based on methods described by Zhou, Li, Yan, and Xie (2011a). Briefly, the flesh of five peaches was ground using a mortar and pestle in an ice bath.…”

Section: Ppo and Peroxidase (Pod) Activitiesmentioning

confidence: 99%

Reductions in flesh discolouration and internal morphological changes in Nanhui peaches (Prunus persica (L.) Batsch, cv. Nanhui) by electrolysed water and 1-methylcyclopropene treatment during refrigerated storage

Zhou

Zhang

et al. 2012

Food Chemistry

Self Cite

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Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage

Cited by 124 publications

References 33 publications

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

Reductions in flesh discolouration and internal morphological changes in Nanhui peaches (Prunus persica (L.) Batsch, cv. Nanhui) by electrolysed water and 1-methylcyclopropene treatment during refrigerated storage

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