Effect of Ethrel and 1-methylcyclopropene (1-MCP) on antioxidants in mango (Mangifera indica var. Dashehari) during fruit ripening

Singh, Rupinder; Dwivedi, Upendra N.

doi:10.1016/j.foodchem.2008.05.011

Cited by 75 publications

(44 citation statements)

References 27 publications

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“…In general, the present SOD and CAT activities of FFW were found to decrease during the storage process (Fig. 3), similar to those of mangos (Singh & Dwivedi, 2008). The concomitant decline in SOD and CAT activities would thus contribute to accumulation of O 2 • − and H 2 O 2 , affecting increased oxidative stress with ripening.…”

Section: Discussionsupporting

confidence: 61%

Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.)

Li¹,

Bian²,

Zhang³

et al. 2010

Food Research International

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Section: Discussionsupporting

confidence: 61%

Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.)

Li¹,

Bian²,

Zhang³

et al. 2010

Food Research International

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“…During the ripening of mangoes, Singh and Dwivedi (2008) found decreasing activities in SOD and CAT, and the same pattern was observed in oranges by Huang et al (2007). In guavas, the activities of antioxidant enzymes reached maxima at the stage of color change and decreased at later stages (Mondal et al, 2009).…”

Section: Discussionsupporting

confidence: 63%

“…Therefore, ripening can be considered a stressful process, with a progressive increase in oxidation (Rogiers et al, 1998), that is, as a functionally modified form of senescence. The oxidative stress during ripening and senescence has been reported in species such as tomatoes (Mondal et al, 2004), mangoes (Singh and Dwivedi, 2008), and peaches (Camejo et al, 2010), but few studies on this topic have been conducted with tropical species.…”

Section: Introductionmentioning

confidence: 99%

Oxidative processes during 'Golden' papaya fruit ripening

Resende¹,

Martins

Azevedo

et al. 2012

Braz. J. Plant Physiol.

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ABSTRACT'Golden' papayas at maturity stage 1 (15% yellow skin) were chosen to study selected oxidative processes, the activity of antioxidant enzymes and lipid peroxidation in storage at 22°C, during the ripening of the fruit. An increase in ethylene production was observed on the second day of storage and it was followed by an increase in respiration. An increased activity of catalase, glutathione reductase and ascorbate peroxidase was observed concurrently or soon after this increase in ethylene production and respiration. The increased activity of these enzymes near the peaks of ethylene production and respiration is related to the production of oxidants accompanying the onset of ripening. On the fourth day of storage, there was an increased lipid peroxidation and decreased activities of catalase, glutathione reductase and superoxide dismutase. Lipid peroxidation induces the increase of antioxidant enzymes, which can be verified by further increases in the activities of catalase, glutathione reductase, superoxide dismutase and ascorbate peroxidase. Unlike the other antioxidant enzymes, the ascorbate peroxidase activity in the pulp increased continuously during ripening, suggesting its important role in combating reactive oxygen species during papaya ripening. With regard to physical-chemical characteristics, the soluble solids did not vary significantly, the acidity and ascorbic acid contents increased, and hue angle and firmness decreased during storage. The results revealed that there was variation in the activity of antioxidant enzymes, with peaks of lipid peroxidation during the ripening of 'Golden' papaya. These results provide a basis for future research, especially with regard to the relationships among the climacteric stage, the activation of antioxidant enzymes and the role of ascorbate peroxidase in papaya ripening.

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“…Da maneira similar, Singh & Dwivedi (25) afirmaram que a POD estaria relacionada à polimerização de monômeros de lignina. Esse fato pode influenciado na menor incidência da doença nos frutos em caixas ensacadas em bolsões de poliamida, bem como na diminuição da perda de peso durante o período de armazenagem (Tabela 1), tendo como consequência uma melhor aparência visual e um aumento de vida útil pós-colheita dos frutos.…”

Section: Figura 3 Incidência Deunclassified

Atmosfera modificada na conservação da qualidade de uva 'Thompson Seedless' e na redução da podridão de Aspergillus

et al. 2012

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There is a demand in Submédio São Francisco, a semiarid grape producing region in Brazil, for sustainable measures to control postharvest diseases, since the current model of coating boxes with high density polyethylene, associated with sodium metabisulfite, has not been effective in controlling fungi occurring in this region. The aim of this study was to evaluate the control of Aspergillus rot in 'Thompson Seedless' grapes by modifying the atmosphere, using polyamide bags to cover the grape boxes. Polyamide (PA) bags were compared with high density polyethylene (HDPE) bags, commonly used in this region, combined or not with sodium metabisulfite (SO 2 ). Fruits from a commercial area, after being selected and disinfested, were wounded with an entomological pin and inoculated with a suspension of Aspergillus niger at a concentration of 10 6 conidia mL v.38, n.3, p.216-222, 2012. were placed in specific bags according to the treatment and stored at temperature of 2° C and relative humidity of 75% for 40 days. From the 12 th day of storage, the incidence of the disease and the physicochemical variables: mass loss, total soluble solids (TSS), pH, titrable acidity (TA), ratio (TSS / TA); peroxidase (POD) and measurement of the concentrations of CO 2 and O 2 were weekly evaluated until the 40 th day. The experimental design was completely randomized in split plot with five replicates. The covering of grape boxes with polyamide bags, even without the use of sodium metabisulfite, showed to be a viable alternative for maintaining the postharvest quality of grapes 'Thompson Seddless', as well as for reducing rot caused by A. niger. The enzyme peroxidase may have acted in the process of maintaining fruit quality, contributing to a reduction in the level of the disease in grapes.Existe uma demanda, na região semiárida produtora de uvas no Submédio São Francisco, por medidas sustentáveis de controle de doenças pós-colheita, uma vez que o modelo atual de revestimento de caixas com polietileno de alta densidade, associado ao metabissulfito de sódio, não tem se mostrado eficiente no controle dos fungos que ocorrem na região. O objetivo desse trabalho foi estudar um controle da podridão por Aspergillus em uvas 'Thompson Seedless' por meio da modificação da atmosfera, pelo envolvimento de caixas de uva em bolsões de poliamida. Comparou-se o bolsão de poliamida (PA) ao de polietileno alta densidade (PEAD), comumente usado na região, combinados ou não com o metabissulfito de sódio (SO 2 Additional keywords: postharvest disease, alternative control, polyamide. ABSTRACT RESUMOPalavras-chave adicionais: doenças pós-colheita, controle alternativo, poliamida.

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Effect of Ethrel and 1-methylcyclopropene (1-MCP) on antioxidants in mango (Mangifera indica var. Dashehari) during fruit ripening

Cited by 75 publications

References 27 publications

Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.)

Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.)

Oxidative processes during 'Golden' papaya fruit ripening

Atmosfera modificada na conservação da qualidade de uva 'Thompson Seedless' e na redução da podridão de Aspergillus

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