Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits

Abstract

BackgroundThe Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. The fruit is highly perishable and susceptible to mechanical injury, physiological deterioration and fungal decay once harvested. This study was to investigate the effect of hypobaric storage on the quality of Chinese bayberry fruit and then develop storage technology to prolong the supply of the fruit.ResultsThe fruit stored under hypobaric conditions exhibited lower decay, higher titratable acidity and total phenolics compared with those stored under normal atmospheric conditions. Hypobaric storage significantly reduced malonaldehyde accumulation, respiratory rate and maintained high catalase and peroxidase activities of Chinese bayberry fruit. Ferric reducing antioxidant power was also higher in the fruit stored under hypobaric condition than those under normal atmospheric conditions.ConclusionHypobaric storage improved the metabolism, antioxidant system and postharvest quality of Chinese bayberry fruit and provided an effective alternative method to prolong the storage life of this fruit.

Optimal hypobaric treatment delays ripening of honey peach fruit via increasing endogenous energy status and enhancing antioxidant defence systems during storage

“…For example, An et al (2009) reported that hypobaric conditions of 50.7 kPa maintained ascorbic acid levels and slightly retarded bacterial growth in strawberry fruit. Similarly, Chen et al (2013) showed that hypobaric storage prolonged the storage life of Chinese bayberry and improved postharvest quality of this fruit. These beneficial effects of hypobaric treatment are accomplished via removing heat, reducing oxygen levels and expelling harmful gas from the closed chamber (Giri et al, 2011).…”

“…Hypobaric storage based on sub-atmospheric pressure and cold storage has exhibited potential for extending shelf-life of many horticultural crops (Li and Zhang, 2005;Romanazzi et al, 2008;An et al, 2009;Chen et al, 2013;Jiao et al, 2013). For example, An et al (2009) reported that hypobaric conditions of 50.7 kPa maintained ascorbic acid levels and slightly retarded bacterial growth in strawberry fruit.…”

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

“…Although extraction techniques seem to have received much attention from researchers, the effects of cultivar [4], storage [5,6], and drying techniques [7,8] have also been studied. …”

Application of Pressure Treatment for Quality Control in Fresh Fruits and Vegetables

“…Moreover, delayed ripening of peach fruits because of hypobaric treatment has been attributed to enhanced activities of antioxidant enzymes, such as catalase and superoxide dismutase, and delayed reactive oxygen species (ROS) production rate during storage (Wang et al, 2015). Enhanced antioxidant enzyme activities have also been reported in bamboo shoots and Chinese bayberry fruits (Chen et al, 2013a;Chen et al, 2013b).…”