Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage

Magri, Anna; Cice, Danilo; Capriolo, Giuseppe; Petriccione, Milena

doi:10.1007/s11947-022-02892-3

Cited by 14 publications

(5 citation statements)

References 98 publications

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“…The anthocyanin content (ANT) was assessed as described by Magri et al [ 63 ] and expressed as mg of cyanidin-3-glucoside equivalent (C3G) per 100 g −1 FW. The antioxidant activity (AOX) was measured by 1.1-diphenyl-2-picryl-hydrazil (DPPH) according to Magri et al, [ 64 ].…”

Section: Methodsmentioning

confidence: 99%

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

Magri

Malorni

Cozzolino

et al. 2023

Plants

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Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of autochthonous germplasm allows to identify genotypes that possess superior characteristics compared to standard cultivars. In this work, four accessions of sweet cherry from the Campania region (Limoncella, Mulegnana Riccia, Mulegnana Nera and Montenero) were investigated for their morpho-physiological, qualitative, aromatic, and sensorial traits in comparison with two standard cultivars (Ferrovia and Lapins). A high variability in the pomological traits resulted among the samples. Montenero showed comparable fruit weight and titratable acidity to Ferrovia and Lapins, respectively. The highest total soluble solid content was detected in Mulegnana Riccia. A considerable variability in the skin and pulp color of the cherries was observed, varying from yellow-red in Limoncella to a dark red color in Montenero. Mulegnana Nera showed the highest content of polyphenols, flavonoids, anthocyanins, and ascorbic acid compared to the standard cultivars. Volatile organic compounds profile analysis identified 34 volatile compounds, 12 of which were observed at different concentrations in all the sweet cherry genotypes while the others were genotype-dependent. Conservation and cultivation of autochthonous accessions with suitable nutritional and morpho-physiologic characteristics promotes our agrobiodiversity knowledge and allows to better plan future breeding programs.

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Section: Methodsmentioning

confidence: 99%

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

Magri

Malorni

Cozzolino

et al. 2023

Plants

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“…Elevated MDHAR activity, in turn, may contribute to the enhanced availability of ascorbic acid, a crucial substrate for the subsequent phase of the AsA-GSH cycle. This cascade of events potentially underscores the beneficial impact of the coating on the overall efficiency of the cycle and cellular antioxidant defense mechanisms [70].…”

Section: Enzymatic Antioxidant Systemmentioning

confidence: 96%

“…This study showed that in the uncoated fresh-cut samples, there was a significant increase in H 2 O 2 levels of about 17.6% compared to the coated samples at the end of cold storage. Exogenous coating treatments enhance the efficiency of the ascorbate-glutathione cycle, a crucial antioxidant pathway involved in the detoxification of ROS, as demonstrated in different fresh-cut fruits such as apple [72,73], pear [74], melon [14], peach [75], and avocado [70].…”

Section: Enzymatic Antioxidant Systemmentioning

confidence: 99%

An Innovative Layer-by-Layer Edible Coating to Regulate Oxidative Stress and Ascorbate–Glutathione Cycle in Fresh-Cut Melon

Cice,

Ferrara,

Pecoraro

et al. 2024

Horticulturae

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Fresh-cut fruits, renowned for their convenience and nutritional value, are susceptible to rapid deterioration, compromising their quality and shelf life. In this study, a sustainable and environmentally friendly edible coating was developed based on sodium alginate (SA; 1% w/v), cedar mucilage (CM; 4% w/v), and calcium chloride (2% w/v), applied using a layer-by-layer technique to preserve the quality and prolong the shelf life of fresh-cut melon. Fruits were cut into cubes coated or uncoated by dipping and subsequently packaged in a polyethylene terephthalate container and stored for 15 days at 4 °C. Physicochemical traits and qualitative features such as polyphenol, flavonoid, carotenoid, ascorbic acid content, as well as antioxidant activity, were assessed. Furthermore, the enzymatic antioxidant system and the ascorbate–glutathione cycle were investigated. The coating reduced weight loss and enhanced polyphenol, flavonoid, and ascorbic acid content and antioxidant activity during cold storage. Edible coating (SA + CM) represents a valid tool to extend the postharvest life, improve the storability, and enhance the physicochemical and qualitative traits of fresh-cut melon. Further research is required to optimize coating formulations and application techniques to maximize their effectiveness and commercial viability in the food industry.

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“…Both CMC+SA+AO-and CMC+SA+CA+AOcoated apple slices showed significantly (p ≤ 0.05) lower weight loss compared to other samples at the end of storage (Table 1). Several studies have demonstrated that edible coatings produce a barrier layer on the fruit cutting surface, reducing the moisture transfer responsible for shrinkage, water loss, and decay [42,43]. In particular, in fresh-cut apples, the weight loss can be reduced by applying a bilayer probiotic edible coating containing carboxymethyl cellulose, zein, and Lactobacillus plantarum 299v [44] and an active coating composed of aloe vera gel or alginate and calcium lactate with ferulic acid [45].…”

Section: Physicochemical Traitsmentioning

confidence: 99%

Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed ‘Annurca Rossa del Sud’ Apple Fruit

Magri

Rega²,

Capriolo³

et al. 2023

IJMS

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The color changes brought on by the enzymatic interactions of phenolic compounds with released endogenous polyphenol oxidase and the penetration of oxygen into the tissue has a significant impact on the commercialization of fresh-cut fruit, such as apples. This process causes a loss of quality in fresh-cut apples, resulting in browning of the fruit surface. By acting as a semipermeable barrier to gases and water vapor and thus lowering respiration, enzymatic browning, and water loss, edible coatings can provide a chance to increase the shelf life of fresh-cut produce. In this study, the effect of edible coatings composed of carboxymethylcellulose (CMC, 1%), sodium alginate (SA, 1%), citric acid (CA, 1%), and oxalic acid (OA, 0.5%) on fresh-cut ‘Annurca Rossa del Sud’ apple was studied. Four formulations of edible coatings, A. SA+CMC, B. SA+CMC+CA, C. SA+CMC+OA, and D. SA+CMC+CA+OA, were tested. Fresh-cut apples were dipped into different solutions and then stored at 4 °C, and physicochemical and biochemical analyses were performed at 0, 4, 8, and 12 days of storage. Results demonstrated that all four combinations improved the shelf-life of fresh-cut apple by slowing down the qualitative postharvest decay, total soluble solid, and titratable acidity. The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage. Furthermore, coating application increased the bioactive compound content and antioxidant enzyme activities. Furthermore, the synergistic activity of SA+CMC+CA+OA reduces enzymatic browning, prolonging the postharvest life of minimally processed ‘Annurca Rossa del Sud’ apples.

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Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage

Cited by 14 publications

References 98 publications

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

An Innovative Layer-by-Layer Edible Coating to Regulate Oxidative Stress and Ascorbate–Glutathione Cycle in Fresh-Cut Melon

Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed ‘Annurca Rossa del Sud’ Apple Fruit

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