Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit

Chen, Hangjun; Gao, Haiyan; Fang, Xiangjun; Ye, Lei; Zhou, Yuegui; Yang, Hailong

doi:10.1016/j.postharvbio.2015.05.011

Cited by 51 publications

(45 citation statements)

References 34 publications

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“…Chen et al . () also observed that AIT vapour had the least effects on TSS and TA of mulberry fruits during 15 days of storage at 5 °C as compared to controls.…”

Section: Resultsmentioning

confidence: 69%

Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour

Gao

Chen

et al. 2018

Int J of Food Sci Tech

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Summary In‐package sanitisation was developed using polylactic acid (PLA) films with allyl isothiocyanate (AIT) vapour. Tomatoes were artificially inoculated with Escherichia coli, Geotrichum candidum and Fusarium oxysporum and stored in clamshell boxes with the film fixed to the underside of the lid. The changes in bacterial and fungal populations and the quality of tomatoes during storage at 4 and 10 °C were evaluated. The results revealed that the film treatment (4 × 8 cm2 film in 1 L box) reduced the populations of inoculated bacteria and fungi on tomatoes by 2–3 log CFU g−1, and then significantly (P < 0.05) inhibited their growth during the 21‐day storage period at both temperatures. Tomatoes subject to film treatment had fewer changes in quality (colour, firmness, contents of total soluble solid, titratable acids and vitamin C) than the control samples during storage. The antimicrobial PLA film can be used for in‐package sanitisation to extend the shelf‐life of packaged tomatoes or similar perishable vegetables.

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“…Chen et al . () also observed that AIT vapour had the least effects on TSS and TA of mulberry fruits during 15 days of storage at 5 °C as compared to controls.…”

Section: Resultsmentioning

confidence: 69%

Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour

Gao

Chen

et al. 2018

Int J of Food Sci Tech

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“…Total glutathione level was also rapidly recovered after a few hours in Arabidopsis. Lower GSH content after AITC postharvest treatment has also previously been observed in blueberries and raspberries (Chen et al 2015;Chanjirakul et al 2006). GSH/GSSG is the major cellular redox buffer along with ascorbate/dehydroascorbate and changes in these ratios can reflect cellular toxicity but have also been associated with important redox signalling and regulation of gene expression related to stress defence.…”

Section: Effect Of Aitc On Antioxidant Enzyme Activity and Glutathionmentioning

confidence: 58%

“…Recently, several studies have been directed towards the use of AITC incorporated in antimicrobial food packaging systems (Hendrix et al 2012). The use of AITC vapours to control postharvest fungal diseases has been successfully applied on different fruit species (Mari et al 2008;Ugolini et al 2014;Chen et al 2015), but the effect of the molecule on plant and the cellular and molecular mechanisms of action have been little investigated until now. AITC is a highly reactive molecule binding thiols, such as cysteine or glutathione, thus modifying protein structure and function.…”

Section: Introductionmentioning

confidence: 99%

“…Wang et al (2010) suggested that the observed increased ROS production in blueberries could be a possible defence mechanism induced in AITC-treated fruits. Nevertheless, the treatment was reported to have a detrimental effect on the antioxidant phytochemical content of these fruits even though a global fruit quality improvement was observed (Chen et al 2015;Chanjirakul et al 2006). To the best of our knowledge, there is no literature data about the effect of AITC on the nutraceutical characteristics of kiwifruit.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

Ugolini¹,

Righetti²,

Carbone

et al. 2017

J Food Sci Technol

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The use of natural compounds to preserve fruit quality and develop high value functional products deserves attention especially in the growing industry of processing and packaging ready-to-eat fresh-cut fruit. In this work, potential mechanisms underlying the effects of postharvest biofumigation with brassica meal-derived allyl-isothiocyanate on the physiological responses and quality of 'Hayward' kiwifruits were studied. Fruits were treated with 0.15 mg L -1 of allylisothiocyanate vapours for 5 h and then stored in controlled atmosphere (2% O 2 , 4.5% CO 2 ) at 0°C and 95% relative humidity, maintaining an ethylene concentration \0.02 lL L -1 . The short-and long-term effects of allylisothiocyanate on fruit quality traits, nutraceutical attributes, glutathione content, antiradical capacity and the activity of antioxidant enzymes were investigated. The treatment did not influence the overall fruit quality after 120 days of storage, but interestingly it enhanced the ascorbic acid, polyphenols and flavan-3-ol content, improving the antioxidant potential of kiwifruit. The short-term effect of allyl-isothiocyanate was evidenced by an increase of superoxide dismutase activity and of oxidative glutathione redox state, which were restored 24 h after the treatment. The expression levels of genes involved in detoxification functions, ethylene, ascorbate and phenylpropanoid biosynthesis, were also significantly affected upon allyl-isothiocyanate application. These results suggest that allyl-isothiocyanate treatment probably triggered an initial oxidative burst, followed by an induction of protective mechanisms, which finally increased the nutraceutical and technological value of treated kiwifruits.

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“…Catalase (CAT) activity was determined according to the method of Chen et al () with some modifications. The reaction mixture consisted of 0.3 ml of 0.75% of H 2 O 2 , 2.7 ml of 0.1 M of phosphate buffer (pH 7.8), and 0.1 ml of enzyme solution.…”

Section: Methodsmentioning

confidence: 99%

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

Ming

Lin

et al. 2019

J Food Biochem

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This study investigated the effect of natamycin (NA) treatment on the quality of mulberry fruit throughout the storage at 8°C and 90% relative humidity. The results of this study showed that NA treatment reduced the decay rate of mulberry fruit, inhibited respiration, decreased malondialdehyde (MDA) content, decreased phenylalanine ammonia‐lyase (PAL) and polyphenoloxidase (PPO) activity, and maintained sucrose levels, total soluble solids (TSS), and total acids (TA) contents in the fruits throughout storage. NA treatment maintained the surface color and firmness of fruits throughout storage and suppressed the production of fructose, glucose, total phenolics, and the contents of anthocyanin. NA treatment maintained the quality of mulberry fruit throughout storage by enhancing the enzymatic activity of the reactive oxygen species (ROS) scavengers: catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD) and inhibiting the production of hydrogen peroxide (H2O2). Treatment of mulberries with increasing concentrations of NA could significantly inhibit the growth of fungal pathogens in mulberry fruits and improve their quality. Practical applications The results from our previous study showed that NA was a safe preservative which could effectively inhibit the growth of molds and yeasts in mulberry fruits and improve their quality throughout the postharvest storage. Compared with other treatments for mulberry fruit, NA treatment has the advantages of low cost, simple operation, good application, and extension. The results in this study further prove that application of NA treatment has potential in the food industry to maintain the postharvest quality and extend the shelf life of mulberry fruits throughout storage.

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Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit

Cited by 51 publications

References 34 publications

Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour

Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour

Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

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