Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Duan, Xuewu; Liu, Ting; Zhang, Dandan; Su, Xiaolu; Lin, Hetong; Jiang, Yueming

doi:10.1016/j.foodres.2010.10.027

Cited by 170 publications

(108 citation statements)

References 32 publications

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“…A similar result was also obtained by Limbo and Piergiovanni with potatoes [30]. Zheng et al [31] and Duan et al [18] also found that a high oxygen treatment reduced browning in loquat and litchi fruit respectively. Thus, the effects of a high oxygen MAP treatment on browning depends on the commodity, maturity, O 2 concentration, and temperature.…”

Section: Effect Of Map On the Color Of Fresh-cut Pineapplesupporting

confidence: 83%

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Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

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Section: Effect Of Map On the Color Of Fresh-cut Pineapplesupporting

confidence: 83%

“…A MAP of 80-100% O 2 also inhibited the in vivo growth of Botrytis cinerea on strawberries [17]. Application of pure oxygen significantly prevented fruit pericarp browning and delayed the increase in membrane permeability of litchi fruit during storage [18]. Nevertheless, sensitivity to O 2 toxicity varies between fruit species.…”

Section: Introductionmentioning

confidence: 99%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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“…Thereafter, homogenates were centrifuged at 12,000 rpm for 25 min at 4 • C. The supernatants were used for enzyme assays. (Duan et al, 2011) was used to calculate the activity.…”

Section: Leaf Catalase and Peroxydase Activitiesmentioning

confidence: 99%

Salt tolerance traits revealed in mandarins (Citrus reticulata Blanco) are mainly related to root-to-shoot Cl− translocation limitation and leaf detoxification processes

Yahmed¹,

Novillo²,

García-Lor³

et al. 2015

Scientia Horticulturae

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“…Baila subjected to extraction at high pressure and found 74% activity, and by Duan et al (2011) who found antioxidant activity in the lychee cv. Huaizhi ranging from 60 to 25% during storage, using a methanolic solution as extractant.…”

Section: Results and Discusionmentioning

confidence: 95%

Bioactive phytochemicals and antioxidant activity in fresh and dried lychee fractions1

Queiroz¹,

Abreu²,

Oliveira³

et al. 2015

Rev. Ciênc. Agron.

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-Fruit of the lychee cv. Bengal are approximately 50% peel and seeds, which are discarded. These byproducts have antioxidant compounds which are capable of blocking the harmful effects of free radicals in the body. Bioactive compounds (ascorbic acid, beta-carotene, lycopene and phenols) and antioxidant activity were evaluated in different extracts, both fresh and dried at 45 °C, of the skin, pulp and seeds of the lychee, which were subjected to principal component analysis to clarify which of the compounds are responsible for this activity. Principal component analysis explained 82.90% of the variance of the antioxidant profile of the lychee. The peel displayed higher levels of phenols, ascorbic acid, beta-carotene and antioxidant activity, while the seeds stood out due to their levels of lycopene. With drying, there was a decrease in the levels of ascorbic acid and beta-carotene and in antioxidant activity, with an increase in the levels of phenols and lycopene. The antioxidant activity found in the peel and seeds of the lychee is high, and is mainly due to ascorbic acid and beta-carotene, as demonstrated by principal component analysis, allowing the use of these fractions as sources of natural antioxidants.Key words: Lychee. Antioxidants. Principal component analysis. RESUMO -Os frutos da lichieira cv. Bengal possuem aproximadamente 50% de casca e semente, que são descartadas. Estes subprodutos apresentam compostos antioxidantes capazes de bloquear os efeitos danosos dos radicais livres, no organismo. Foram avaliados os compostos bioativos (ácido ascórbico, betacaroteno, licopeno e fenóis) e a atividade antioxidante, em diferentes extratos da casca, polpa e semente de lichia, in natura e secas a 45 ºC, os quais foram submetidos à análise de componentes principais, para elucidar quais compostos são responsáveis por esta atividade. A análise de componentes principais explicou 82,90% da variância do perfil antioxidante da lichia. A casca apresentou maiores teores de fenólicos, ácido ascórbico, betacaroteno e atividade antioxidante, enquanto a semente destacou-se pelos teores de licopeno. Com a secagem, houve decréscimo nos teores de ácido ascórbico e betacaroteno e na atividade antioxidante e aumento nos teores de fenólicos e licopeno. A atividade antioxidante encontrada na casca e semente de lichia é elevada e se deve, sobretudo, ao ácido ascórbico e ao betacaroteno, conforme demonstrado pela análise de componentes principais, o que possibilita o uso destas frações como fontes de antioxidantes naturais.Palavras-chave: Lichia. Antioxidantes. Análise de componentes principais.

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Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Cited by 170 publications

References 32 publications

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Salt tolerance traits revealed in mandarins (Citrus reticulata Blanco) are mainly related to root-to-shoot Cl− translocation limitation and leaf detoxification processes

Bioactive phytochemicals and antioxidant activity in fresh and dried lychee fractions1

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