Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.)

Rao, T. V. Ramana; Gol, Neeta B.; Shah, Khilana K.

doi:10.1016/j.scienta.2011.09.032

Cited by 144 publications

(108 citation statements)

References 29 publications

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“…SA may inhibit the activity of ascorbic acid oxidase (AAO), the enzyme responsible for ascorbic acid oxidation and caused a loss of ascorbic acid. Accordingly, sweet pepper treated with SA and stored at 10 and 25°C showed lower AAO activity than the control fruit 32 . To maintain the glutathione content of mango exocarp (Fig.…”

Section: Discussionmentioning

confidence: 85%

Cold storage in salicylic acid increases enzymatic and non-enzymatic antioxidants of Nam Dok Mai No. 4 mango fruit

Junmatong¹,

Faiyue²,

Rotarayanont³

et al. 2015

ScienceAsia

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ABSTRACT:The effects of salicylic acid (SA) on reactive oxygen species (ROS) and the antioxidant defence system of mango fruits cv. Nam Dok Mai No. 4 in cold storage were evaluated. Mature mangos were dipped in 1 mM SA and distilled water (as control) for 10 min and stored at 5 ± 1°C with 90 ± 2% RH for 42 days. Chilling injury (CI) and ROS levels including superoxide radical (O · -2 ), hydrogen peroxide (H 2 O 2 ) and hydroxyl radical (HO · ) in the exocarp were measured every 7 days. The level of antioxidant system components, viz., enzymatic antioxidants: enzyme activity and gene expression of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX); and nonenzymatic antioxidants: ascorbic acid, total glutathione and total phenolic contents, total antioxidant capacity (TAC) were determined. In the control fruits, the levels of O · -2 , H 2 O 2 and HO · increased during storage with a decrease in ascorbic acid and total glutathione contents, while total phenolic content, TAC, enzyme activities, and gene expression of SOD, CAT, and APX increased during the first 21 days of storage but thereafter gradually decreased. CI symptoms appeared in the control fruits on day 21 and rapidly increased thereafter. During storage, SA-treated mango fruits exhibited significantly higher activities of SOD, CAT, and APX; and increased levels of ascorbic acid, total glutathione, total phenolic compounds, and TAC compared to that of the control fruits. High activities of antioxidant enzymes were associated with higher gene expression, which was correlated with the reduction of CI in SA-treated fruits. We conclude that during cold storage, the SA-treatment strengthens the antioxidant defence system reducing CI in mango fruits cv. Nam Dok Mai No. 4 during cold storage.

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Section: Discussionmentioning

confidence: 85%

Cold storage in salicylic acid increases enzymatic and non-enzymatic antioxidants of Nam Dok Mai No. 4 mango fruit

Junmatong¹,

Faiyue²,

Rotarayanont³

et al. 2015

ScienceAsia

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“…Texture maintenance was improved in cherries dipped in SA and ASA at 1000 µmol l -1 for 10 min stored at 2 °C [42], in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min stored at 15 °C [25], and bell peppers dipped in SA at 1000-4000 µmol l -1 for 15 min stored at 10 or 25 °C [39], which was associated with delayed ripening. Loss of firmness was also reduced in papaya treated with MeJA at 10 and 100 µmol l -1 and stored at 10 °C [27], and pomegranates treated with ASA at 100, 500 and 1000 µmol l -1 for 10 min [13] or with MeJA or MeSA at 10 and 100 µmol l -1 for 16 h [12] stored at 2 °C, due to reduced chilling injury.…”

Section: Texturementioning

confidence: 97%

“…in loquat treated with 16 µmol l -1 MeJA for 6 h and subsequently stored at 1 °C [36], in peaches dipped in SA at 500-2000 µmol l -1 for 5 min, stored at 0 °C [37], in strawberries dipped in SA at 2000 µmol l -1 for 15 min, stored at 2 °C [38], and sweet peppers dipped in SA at 1000-4000 µmol l -1 for 15 min, stored at 10 or 25 °C [39].…”

Section: Weight Lossmentioning

confidence: 99%

“…They increase during fruit ripening, and start to decline when fruit become over-ripe. The content of soluble solids was reduced in cherries dipped in SA and ASA at 1000 µmol l -1 for 10 min and stored at 2 °C [42], in peppers dipped in SA at 1000-4000 µmol l -1 for 15 min and stored at 10 or 25 °C [39], and in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min stored at 15 °C [25]. The content of reducing sugars was also reduced in banana dipped in SA at 500 and 1000 µmol l -1 for 6 h [23]; these changes were due to delayed ripening.…”

Section: Tastementioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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“…3 A, was significantly increased as the concentration of salicylic acid enhanced, so that the highest value of firmness was observed in salicylic acid sprayed at concentrations of 2 and 4 mM (4.08 and 4.06 N) and the lowest rate was observed in control (3.6 N). Recently, salicylic acid has been proposed as a new kind of plant hormone that led to the higher firmness of fruits and lower fruit chilling injury and decay incidences (Rao et al, 2011). Leslie and Romarini (1988) stated that salicylic acid as a simple phenolic compound maintains firmness by regulating the expression of genes involved in ACC synthase and ACC oxidase enzyme, and reducing ethylene production and cell wall degrading enzymes such as polygalacturonase, cellulase and pectinase (Shafiee et al, 2010).…”

Section: Titratable Acidity (Ta)mentioning

confidence: 99%

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

Zeraatgar

Davarynejad

Moradinezhad

et al. 2018

Not Bot Horti Agrobo

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Chinese jujube is among the important medicinal plants grown in Iran. Its valuable fruit have a short post-harvest life. Delaying of quality reduction for few days can help maintaining the shelf life of fresh jujube fruit. The current study was conducted to investigate the possible effects of pre-harvest foliar application of salicylic acid (0, 2 and 4 mM) and calcium nitrate (0, 1 and 2%) on physico-chemical characteristics and shelf life of fresh jujube fruit during storage at 10-days intervals, for 40 days. Results indicated that salicylic acid and calcium nitrate played an important role in maintaining and extending post-harvest quality of fresh jujube fruit, as both substances increased fruit firmness, titrable acidity, total phenolic content, antioxidant activity, ascorbic acid and catalase enzyme, but reducing total soluble solids. The highest total phenolic content (2.38 µg gallic acid/gFW), antioxidant activity (76.73 mmol Trolox/g), ascorbic acid (222.4 mg/100g FW) and catalase enzyme (16.67 U. mg -1 protein), as well as the lowest total soluble solids content (23.11%) were observed when salicylic acid 4 mM was used. Furthermore, maximum fruit firmness (4.22 N) was obtained in the treatment containing calcium nitrate 2%. Treatment containing salicylic acid 2 mM and calcium nitrate 2% had the highest amount of titrable acidity TA (0.45 %). Based on the results, reducing trends of some components like ascorbic acid, antioxidant and phenol, were very fast, even when using salicylic acid and calcium nitrate; their application could cause a delay in these processes, but the quality reduction found could not be compensated. In other characteristics that had a slower quality reducing trend, the application of salicylic acid and calcium nitrate could cause at least a 10-day delay in the reduction of the amounts of these attributes.

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Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.)

Cited by 144 publications

References 29 publications

Cold storage in salicylic acid increases enzymatic and non-enzymatic antioxidants of Nam Dok Mai No. 4 mango fruit

Cold storage in salicylic acid increases enzymatic and non-enzymatic antioxidants of Nam Dok Mai No. 4 mango fruit

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

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