Effect of hyperbaric pressure on the activity of antioxidant enzymes and bioactive compounds of cv. ‘Débora’ tomatoes

Inestroza-Lizardo, Carlos; Mattiuz, Ben-Hur; Silva, Josiane Pereira da; Voigt, Vanessa; Muniz, Ana Carolina Corrêa; Pinsetta, José Sidnaldo

doi:10.1016/j.scienta.2019.02.011

Cited by 8 publications

(12 citation statements)

References 39 publications

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“…In this study, 1-MCP treatment-induced POD activity in the first 12 h and inhibited it afterward during RT storage. Similar reports have found that hyperbaric pressures between 400 kPa and 800 kPa induced a reduction in POD activity due to the reduction in oxidative stress and delayed senescence in tomatoes [37]. Vacuum packing at pressures of down arrow 0.04 mPa at 4 • C has also been reported to suppress POD activity and maintained the quality of mung bean [38].…”

Section: -Mcp Enhances Antioxidant Capacity and Delays Senescence In Postharvest Chivessupporting

confidence: 72%

1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage

Dai

Lü

Yang

et al. 2021

Foods

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The quality, antioxidant capacities, and organosulfur profile of chives (Allium schoenoprasum L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study. The 1-MCP treatment (100 μL/L, fumigation 12 h at 20 °C) effectively inhibited tissue respiration and H2O2 production, enhanced the ascorbic acid (ASA) and glutathione (GSH) content, and promoted the activity of antioxidant enzymes (superoxide dismutase SOD, Catalase CAT, and ascorbic peroxidase APX) during the 5-day storage period at 20 °C. The result further showed that the 1-MCP treatment inhibited chlorophyll degradation, alleviated cell membrane damage, and delayed the chive senescence, with the yellowing rate being reduced by 67.8% and 34.5% in the 1-MCP treated chives on days 4 and 5 of storage at 20 °C, respectively. The free amino acid content of the chive was not affected by the 1-MCP treatment at 20 °C. However, the senescence rate of the chive was not reduced by the 1-MCP treatment when stored at 3 °C. The liquid chromatography data further showed that the 1-MCP treatment induced a 15.3% and 13.9% increase in the isoalliin and total S-alk(en)ylcysteine sulfoxides (ACSOs) content of the chive on day 2 at 20 °C, respectively. Furthermore, there was a strong positive correlation between ACSOs content and CAT/APX activity, indicating that ACSOs probably played a key role in enhancing the antioxidant capacities of the chive during storage at 20 °C. Thus the study efficiently demonstrates that 1-methylcyclopropene preserves the quality of chive (Allium schoenoprasum L.) by enhancing its antioxidant capacities and organosulfur profile during storage.

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Section: -Mcp Enhances Antioxidant Capacity and Delays Senescence In Postharvest Chivessupporting

confidence: 72%

1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage

Dai

Lü

Yang

et al. 2021

Foods

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“…or increase the activities of enzymes (SOD, CAT, POD, etc.) to defend against external stresses (Inestroza‐Lizardo et al., 2019). Consequently, higher enzyme activity (SOD, POD, and CAT) of tomato exposed to high TF (especially tomato exposed to ± 5°C TF) was triggered during the early storage period (Figure 6a‐c).…”

Section: Resultsmentioning

confidence: 99%

“…or increase the activities of enzymes (SOD, CAT, POD, etc. ) to defend against external stresses (Inestroza-Lizardo et al, 2019).…”

Section: Invariant Storage Temperature Enhanced Sod Pod and Cat Amentioning

confidence: 99%

Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato

Chen

Pan

et al. 2020

J. Food Process. Preserv.

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Temperature, on which most of the physical, biochemical, microbiological, and physiological reactions contributing to the deterioration of produce quality are largely dependent, is the most important factor in maintaining quality and prolonging the shelf life of fruits and vegetables (Nunes, Emond, Rauth, Dea, & Chau, 2009). In plant physiology, biological reactions rates increase 2-3-fold for each 10°C increase in temperature (Beaudry, Cameron, Shirazi, & Dostal-Lange, 1992). Similarly, a reduction of 10°C in storage temperature of fruit can typically double the shelf life because the metabolic rate and response associated with deterioration are slowed down (Thompson, 2004). During cold chain process, fairly constant storage temperature is highly important for maintaining the quality of fruits and vegetables, since temperature fluctuation (TF) tends to induce product deterioration that ultimately increases the levels of

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“…According to Inestroza‐Lizardo et al. (2019) tomatoes treated with hyperbaric pressure for 2, 4, or 6 days, showed no changes in their AA content.…”

Section: Resultsmentioning

confidence: 96%

“…The use of refrigerated storage structures capable of lowering (and maintaining) the temperature around 13°C has been the most widely used procedure for extending mango shelf life. However, if these technologies are not used properly, they can lead to physiological disorders such as cold injury (Inestroza-Lizardo et al, 2016) which may present symptoms such as superficial lesions, tissue rupture with cell content exudation and internal discoloration, reducing quality, and commercial value (Chitarra & Chitarra, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes

Silva

Inestroza-Lizardo

Pinzetta

et al. 2021

J. Food Process. Preserv.

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This study investigated the influence of hyperbaric pressure on the postharvest conservation of “Palmer” mango. The fruit was stored in hyperbaric chambers at 100 (control), 200, 400, 600, or 800 kPa at 22°C for 2 and 4 days. At the end of storage period, one batch of fruits was evaluated immediately and another batch kept at room condition (22°C, 51%–53% RH, at 100 kPa) for 3 days. During storage at hyperbaric pressure, there was an average 0.4% lower weight loss and 10.8% soluble solids in treatments with higher pressures (400, 600, and 800 kPa), and higher acidity preservation. Mangoes stored at 800 kPa presented a respiratory rate 22.7% lower than the control. Fruit treated at 800 kPa, at room temperature, presented lower weight loss, color maintenance, lower soluble solids, and higher titratable acidity. Hyperbaric pressure showed a positive effect on postharvest conservation of “Palmer” mango stored at 22°C. Novelty impact statement Hyperbaric pressures at 600 and 800 kPa applied for 4 days improve the postharvest conservation of “Palmer” mangoes; Hyperbaric pressures prevented weight loss and decreased the respiratory rate at ambient temperature (22°C); The treatment at 800 kPa retarded the physicochemical processes of ripening in mangoes, confirmed by the color maintenance, the lower soluble solids, and the higher titratable acidity.

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Effect of hyperbaric pressure on the activity of antioxidant enzymes and bioactive compounds of cv. ‘Débora’ tomatoes

Cited by 8 publications

References 39 publications

1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage

1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage

Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato

Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes

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