Effect of hot air treatment on organic acid- and sugar-metabolism in Ponkan (Citrus reticulata) fruit

Chen, Ming; Jiang, Qian; Yin, Xin; Lin, Qiong; Chen, Jinyin; Allan, Andrew C.; Xu, Changjie; Chen, Kunsong

doi:10.1016/j.scienta.2012.09.011

Cited by 125 publications

(91 citation statements)

References 58 publications

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“…These results suggest that ASM treatment promoted sugar accumulation, and thus increased the content of TSS in apple fruit. Organic acids contributed to adjusting the ratio of sugar/acid, acting as respiration consumption or for the biosynthesis of amino acids (Chen et al, ). This study showed that TA in both the ASM‐treated and control fruit decreased throughout the storage period (Figure b), and TA in the ASM‐treated fruit was lower than that of the control.…”

Section: Discussionmentioning

confidence: 99%

Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Zhang

et al. 2020

J Food Biochem

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“Golden delicious” apples were dipped in 100 mg/L acibenzolar‐S‐methyl (ASM) to investigate the fruit quality and softening during 12 days of storage. Weight loss, flesh firmness, ethylene release, respiratory rate, content of total soluble solids and titratable acid, the activity of pectinase, cellulase, and β‐glucosidase, and water‐insoluble pectin and water‐soluble pectin contents were investigated. The results demonstrated that ASM treatment inhibited ethylene release and respiratory rate, reduced titratable acidity, and enhanced total soluble solids content in apples. Moreover, application of ASM suppressed the reduction of flesh firmness, activity of pectin methylesterase, and polygalacturonase. Cellulase, β‐glucosidase, and degradation of protopectin in apple fruit were also suppressed by ASM treatment during storage. In conclusion, ASM could maintain fruit quality by regulating cell wall‐degrading enzymes during storage. Practical applications Application of acibenzolar‐S‐methyl after harvest has the potential of delaying fruit softening by regulating cell wall‐degrading enzymes, thus retain fruit quality.

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Section: Discussionmentioning

confidence: 99%

Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Zhang

et al. 2020

J Food Biochem

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“…We have shown that only early defoliation decreases GABA concentration. GABA seems to be used by the cell, especially as a substrate to sustain respiration via the GABA shunt for sugar neosynthesis . The involvement of the GABA shunt in citrate degradation during ripening of citrus fruit is evidenced by proteomic and metabolite analyses, gene expression analyses and enzymatic activities .…”

Section: Discussionmentioning

confidence: 99%

Short‐ and long‐term effects of carbohydrate limitation on sugar and organic acid accumulation during mandarin fruit growth

Antoine¹,

Pailly²,

Gibon

et al. 2016

J Sci Food Agric

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“…In plants, citric acid is a metabolic product, found widely in fruit where it acts as a storage material [9, 53–55]. Citric acid is not only a naturally occurring organic acid, but is also important in that it does not destroy the taste or flavor of fruit.…”

Section: Discussionmentioning

confidence: 99%

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Jing

Zhang

et al. 2016

PLoS ONE

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This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar ‘Golden Delicious’ and red cultivar ‘Qinguan’ at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of ‘Golden Delicious’ presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a specific time (after 179 days after flowering (DAF) in ‘Qinguan’) and was unaltered by debagging time in the red cultivar ‘Qinguan’. Furthermore, untimely debagging had a detrimental effect on the content of anthocyanin. All sugars increased and organic acids decreased in apple pulp at mid to late stages of development. Bagging treatment reduced the content of most sugars and organic acids, as well as, the overall total. However, glucose and citric acid contents were higher in bagged fruit than non-bagged fruit; the maximum occurred in T7 treatment that was no-debagging at DAF 159 / 196 (‘Golden delicious’ / ‘Qinguan’), i.e., 24.35 and 0.07 mg g-1 FW in ‘Golden delicious’, and 38.86 and 0.06 mg g-1 FW in ‘Qinguan’, respectively. In a word, bagging treatment can alter the pattern of peel color development in apple fruit; however, it remains difficult to alter the timing of rapid anthocyanin accumulation as it is regulated solely by development. Moreover, bagging treatment reduced the total accumulation of sugars and organic acids, and even the over total in pulp, but increased the glucose and citric acid contents in apple pulp.

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Effect of hot air treatment on organic acid- and sugar-metabolism in Ponkan (Citrus reticulata) fruit

Cited by 125 publications

References 58 publications

Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Short‐ and long‐term effects of carbohydrate limitation on sugar and organic acid accumulation during mandarin fruit growth

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

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