Effect of hypobaric treatment on the quality and reactive oxygen species metabolism of blueberry fruit at storage

Li, Hua; James, Armachius; He, Xinmeng; Zhang, Meng; Cai, Qiwei; Wang, Yousheng

doi:10.1080/19476337.2019.1674925

Cited by 12 publications

(7 citation statements)

References 55 publications

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“…In asparagus spears also, three‐stage hypobaric treatment has been reported to reduce relative ion leakage due to enhanced superoxide dismutase and catalase activities (Li et al, 2008). In corroboration, hypobaric treatment has also been shown to elicit degradation of reactive oxygen species by stimulating superoxide dismutase and peroxidase activities in tomatoes (Kou et al, 2016), catalase activity in blueberries (Li, James, et al, 2019), and catalase, and superoxide dismutase activities in peach (Wang et al, 2015; Zhang et al, 2021). Leakage of electrolytes represents the damage to the cell membrane (Hassan et al, 2020; Maryam et al, 2020).…”

Section: Discussionmentioning

confidence: 91%

“…Likewise, hypobaric treatments at 40 kPa for 4 h followed by 20 kPa for 2 h retained relatively higher phenolic content compared with control (Figure 7f). Hypobaric‐induced enhancement in antioxidant potential has been suggested to inhibit the toxicity of fermentative metabolites and extended storage life of pear fruit tomato, kiwifruit, and blueberries (Deuchande et al, 2016; Huan et al, 2021; Kou et al, 2016; Li, James, et al, 2019). The accumulation of reactive oxygen species, such as superoxide, hydrogen peroxide, and the hydroxyl radical, causes plant tissue damage and reduces the storage quality and marketability of fruits and vegetables whereas phenolic compounds including flavonoids and phenolic acids are known to be responsible for antioxidant capacity in fruits (Wang et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

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Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Maryam

Anwar

Malik

et al. 2022

Food Processing Preservation

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Strawberry fruits are highly perishable and susceptible to microbial decay. In this study, influence of atmospheric pressure, postharvest delay in hypobaric treatment, and combined effect of pressure and exposure duration on storage quality of strawberries were evaluated. Treatment at 40 kPa for 4 h without postharvest delay inhibited fungal decay and retained visual quality which contributed to 13% increase in marketable life of strawberries compared with control. Further study revealed that microbial control and storage quality of strawberries treated either at 20 kPa for 2 h or 40 kPa for 4 h were statistically comparable. After 12 days, strawberries treated at 20 kPa for 2 h had 14.3% higher radical scavenging activity, 13.9% higher phenolic contents and 17.7% higher ascorbic acid than control fruits. Thus, pre‐storage treatment at 20 kPa for 2 h without postharvest delay effectively retained fruit quality and extended storage life of strawberries for 6 more days compared with control. Novelty impact statement Hypobaric treatment is a potential non‐chemical technique used to disinfect and extend storage life of strawberries. Results showed that hypobaric treatment at 20 kPa for 2 h without any postharvest delay can be adopted to disinfect strawberries from microbial infection and to extend marketable life. These findings may help in developing commercial hypobaric technology for perishable and decay‐susceptible fruits and vegetables.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Maryam

Anwar

Malik

et al. 2022

Food Processing Preservation

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“…This result may be caused by delayed ripening events, which is explained by the fact that the fruits stored at low pressure (50 kPa) had a lower respiration rate than fruits stored at atmospheric pressure, leading to a delay in the ripening process and, consequently, a decrease in phenol content. Phenolic compounds have antioxidant activity and cooperate by relieving oxidative stress induced by biochemical changes that occur during the ripening process [ 19 , 22 ]. Slower ripening may mean that the increase in ROS is also slower, which may explain the lower phenol content in the fruits stored under sub-atmospheric pressures.…”

Section: Discussionmentioning

confidence: 99%

“…A positive effect of hypobaric storage has also been found on the antioxidant system that protects fruits from (ROS). As a result, the accumulation of ROS decreases, and thus senescence is delayed [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Sub-Atmospheric Pressure Storage to Improve the Quality and Shelf-Life of Marmande Tomatoes cv. Rojito

Sanjuán

Rebolloso

Torres

et al. 2023

Foods

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In this study, the feasibility of storing Marmande tomatoes (Solanum lycopersicum, cv Rojito) under hypobaric conditions was evaluated. The fruits were sorted into four lots of 72 fruits each. One lot was considered as a control, and the fruits were kept in the open box, while the fruits of the rest of the three remaining lots were enclosed in airtight containers and subjected to 101, 75 and 50 Kpa, respectively. Control fruits and airtight containers were kept at room temperature, and every three days from the beginning of the experiment the following main quality parameters were analysed: ethylene production rate, firmness, colour, total solids content, ascorbic acid, total phenolics and pigments, as well as a sensory analysis carried out by panellists. The results show that sub-atmospheric storage led a reduction in ethylene production, which was associated with a delay in ripening. The differences in the evolution of pigments were very significant, while a large degradation of chlorophylls was observed in the control fruits and in those kept at 101 kPa, in the fruits kept at 75 kPa and 50 kPa the degradation was much slower. In relation to carotenoid pigments, it was observed that sub-atmospheric treatments delayed their appearance compared to control and 101 kPa fruits. In relation to other quality parameters, it was found that control fruit and fruit held at 101 kPa softened more rapidly than fruit under sub-atmospheric conditions, whose loss of firmness was more gradual with differences found only at 9 and 12 days of storage with respect to fruit firmness at harvest. The appearance of these fruits was evaluated with the same score as at the time of harvesting, during 9 of the 12 days of the experiment, then a positive effect of sub-atmospheric treatments was also found in the sensory analysis. The results suggest that sub-atmospheric storage could be a suitable method of increasing the shelf-life of fruits.

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“…The MDA content was detected using the Thiobarbituric acid colorimetric method according to the method of Li et al [21], and the results were represented by nmol•g −1 .…”

Section: Malondialdehyde (Mda) Contentmentioning

confidence: 99%

Analysis of the Antioxidant Mechanism of Ozone Treatment to Extend the Shelf Life and Storage Quality of ‘Korla’ Fragrant Pears Based on Label-Free Proteomics

Lin,

Zhang,

et al. 2024

Horticulturae

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In this study, the physiological indicators, reactive oxygen species (ROS) levels, and activities and expressions of key enzymes related to ROS metabolism were monitored to explore the mechanism of ozone treatment on the shelf life of postharvest Korla fragrant pears. The results show that postharvest fragrant pears treated with ozone had a higher firmness and lower weight loss rate and decay rate during their shelf life, especially in the late stage. Ozone treatment could also delay the occurrence of the respiratory peak and reduce the peak value. The generation rate of superoxide anion (O2−), the hydrogen peroxide (H2O2) content, and the malondialdehyde (MDA) level were reduced in the ozone-treated group, while the activities of key enzymes, superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), related to ROS metabolism in postharvest fragrant pears were stimulated by ozone treatment, especially in the middle and late stages of shelf life. Analysis of the proteomics results indicates that the POD family enzymes were the main target protein in postharvest fragrant pears treated by ozone during the middle and late stages of shelf life. The activity and expression of antioxidant-related enzymes in postharvest fragrant pears were stimulated by ozone to accelerate the metabolism of ROS and maintain high quality, especially in the middle and late shelf lives.

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Effect of hypobaric treatment on the quality and reactive oxygen species metabolism of blueberry fruit at storage

Cited by 12 publications

References 55 publications

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Use of Sub-Atmospheric Pressure Storage to Improve the Quality and Shelf-Life of Marmande Tomatoes cv. Rojito

Analysis of the Antioxidant Mechanism of Ozone Treatment to Extend the Shelf Life and Storage Quality of ‘Korla’ Fragrant Pears Based on Label-Free Proteomics

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