Effect of temperature fluctuation on colour change and softening of postharvest sweet cherry

Xin, Ying; Liu, Zhenzhen; Zhang, Yuanwei; Shi, Xue; Chen, Fusheng; Liu, Kunlun

doi:10.1039/d1ra02610k

Cited by 10 publications

(10 citation statements)

References 55 publications

(78 reference statements)

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“…High temperatures induced fruit softening, commonly accompanied by an increase in cell wall hydrolysis enzyme activity and the modification of the cell wall composition, which were impacted by the release of ethylene and respiration [ 7 , 25 ]. The increase in ambient temperature to 15 °C and 20 °C promoted the production of ethylene and respiration, as shown in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

“…Low temperatures could decrease enzyme activity, delaying the softening of peach fruit [ 30 ]. Some researchers reported that a halfway temperature increase or temperature fluctuation during storage could increase the activity of PME and PG, accelerating the degradation of pectin and fruit softening [ 7 , 31 ]. In our previous research [ 18 ], when the ambient temperature rose to 25 °C during the supply chain the peach cell wall pectin content changed significantly.…”

Section: Resultsmentioning

confidence: 99%

“…Delayed precooling, long transit times, and fluctuating temperatures encountered during the handling of strawberries from the field to the store contributed to poor fruit quality [ 14 ]. Temperature fluctuations also accelerated the color change and softening of postharvest sweet cherries [ 7 ]. Redier et al [ 15 ] reported that large temperature fluctuations significantly increased the total number of Escherichia coli and Enterobacteriaceae bacteria in the fresh-cut endive.…”

Section: Introductionmentioning

confidence: 99%

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Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Liu

Yang

et al. 2023

Foods

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Poor temperature management along a cold chain leads to fruit quality deterioration and loss. In order to determine the threshold value of temperature fluctuation in a cold chain, peach fruits were stored in four different virtual cold chains applying different temperature–time scenarios. Core temperature profiling, the physicochemical qualities, and the activities of the peaches’ antioxidant enzymes were monitored during cold storage and shelf life. Abusive temperature management (temperature increased to 20 and 15 °C three times) resulted in a significant increase in a peach’s core temperature to the highest temperature measured: 17.6 °C. The ethylene production rate at the end of the shelf life of peaches under these temperatures was 21.03–28.16% higher than the constant-temperature group and accompanied by significantly lower levels of flesh firmness, titratable acid content, total phenol and flavonoid content, and peroxidase (POD) and catalase (CAT) activities (p < 0.05). The results of a principal component analysis (PCA) and heatmap confirmed the results. Limited temperature increases (10 °C) in a cold chain had little impact on the quality of the peaches, while temperature increases higher than 15 °C three times would negatively affect the quality of the peaches significantly. The temperature of a cold chain needs to be controlled precisely to reduce the loss of peaches.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Liu

Yang

et al. 2023

Foods

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“…This could be one explanation for the increased enzyme activity in the control group during the later stage of storage. POD can combine with polyphenols in fruit to produce brown anthraquinone compounds (Xin et al, 2021). From this perspective, the reduction in POD activity is beneficial to slow down the browning of goji berries, and it happens that the L * value can be used as an indicator of the browning reaction.…”

Section: Resultsmentioning

confidence: 99%

Influence of acidic electrolyzed water combined with vacuum precooling treatment on quality and antioxidant performance of fresh Lycium barbarum L.

Chen

et al. 2022

Food Processing Preservation

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In this work, to evaluate the role of acidic electrolyzed water (AEW) combined with vacuum precooling (VP) treatment in fresh goji preservation, the physicochemical properties and anti‐oxidation indexes of goji berries were compared between the AEW+VP‐treated and control (VP treatment) groups during storage at 4, 7, and 10°C. The results showed that AEW+VP could effectively inhibit the decrease in L* and a* values, reduce the respiratory rate, delay the loss of vitamin C content, and maintain higher total soluble solid (TSS) content. Compared to the control, AEW+VP‐treated goji maintained higher catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activity. Therefore, AEW+VP treatment could effectively improve the storage quality and extend the shelf life of fresh goji berries. Practical applications Acidic electrolyzed water, a clean and environmentally friendly preservation technology, combined with vacuum precooling extended the shelf life of fresh goji berries while delaying the aging of goji berries at different storage temperatures. In this sense, AEW+VP had certain stability in enhancing the storage quality and extending the shelf life of goji berries, which can be regarded as an effective strategy for promoting the preservation of agricultural products.

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“…The activities of PPO, POD were measured according to the method of Xin et al . (2021). A total of 5 g sample was grinded and homogenised in ice bath, and then 5 mL of extraction buffer (1 mmol PEG, 4% PVPP, and 1% Triton X‐100) was added before being centrifuged at 10 000 g at 4 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Liang

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary Senescence accompanying browning is the main factor that reduces the sensory and nutritional quality of cherries during storage. In the present study, we analysed the effects of sodium nitroprusside (SNP) treatment with 0, 200, 400, and 600 μm on delaying the senescence and browning of cherries preserved at 4 °C for 30 days. Results suggested that 400 μm SNP treatment significantly enhanced the antioxidant capacity and maintained better fruit quality. Specifically, SNP treatment inhibited the activity of polyphenol oxidase, delayed the browning of cherry flesh and reduced soluble quinone content. Meanwhile, the peroxidase (POD), catalase and phenylalanine ammonia‐lyase (PAL) activities were enhanced by SNP treatments, while reactive oxygen species accumulation and membrane lipid peroxidation were alleviated. In addition, SNP treatment increased the accumulation of phenols, flavonoids and anthocyanins, which also enhanced the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging capacity in cherries. Therefore, our results support SNP treatment to be a potential approach to delay flesh browning and maintain the sensory and nutritional qualities of cherries.

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Effect of temperature fluctuation on colour change and softening of postharvest sweet cherry

Abstract: The inevitable temperature fluctuation induced anthocyanin synthesis, phenolic metabolism, and alkali-soluble pectin degradation, which lead to sweet cherry enzymatic browning and softening.

Cited by 10 publications

References 55 publications

Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

Influence of acidic electrolyzed water combined with vacuum precooling treatment on quality and antioxidant performance of fresh Lycium barbarum L.

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

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