Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage

Zhang, Lifen; Wang, Pei; Chen, Fusheng; Lai, Shaojuan; Yu, Haoyong; Yang, Hongshun

doi:10.1016/j.foodchem.2019.03.008

Cited by 75 publications

(48 citation statements)

References 35 publications

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“…Water loss and respiration consumption are the main factors of weight loss, leading to the decrease of sensory quality and loss of nutrition (Zhang et al, ). This study demonstrated that ASM dipping did not remarkably reduce the occurrence of weight loss of apple fruit.…”

Section: Discussionmentioning

confidence: 99%

“…Previous reports demonstrated that postharvest 1‐MCP treatment maintained a higher firmness by reducing pectinesterase (PE), PG, β‐gal, and cellulase activities in plum fruit (Khan & Singh, ). In addition, application of 1‐MCP releasing pads, chitosan coating, and UV‐C could effectively inhibit cell wall degrading enzymes activities and therefore suppress the decrease of flesh firmness (Barka et al, ; Xing et al, ; Zhang et al, ; Lin et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…The extraction of water‐insoluble pectin (WIP) and water‐soluble pectin (WSP) was conducted according to Lin et al (). WIP and WSP contents were assayed using the carbazole colorimetry method of Zhang et al () with minor modifications. One milliliter of pectin solution (protopectin and soluble pectin, respectively) and 6.0 ml of sulfuric acid (98%, w/w) were boiled for 10 min, and then cooled down.…”

Section: Methodsmentioning

confidence: 99%

“…WIP and WSP contents were assayed using the carbazole colorimetry method of Zhang et al (2019) with minor modifications.…”

Section: Measurement Of Water-insoluble Pectin and Water-soluble Pementioning

confidence: 99%

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Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Zhang

et al. 2020

J Food Biochem

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“Golden delicious” apples were dipped in 100 mg/L acibenzolar‐S‐methyl (ASM) to investigate the fruit quality and softening during 12 days of storage. Weight loss, flesh firmness, ethylene release, respiratory rate, content of total soluble solids and titratable acid, the activity of pectinase, cellulase, and β‐glucosidase, and water‐insoluble pectin and water‐soluble pectin contents were investigated. The results demonstrated that ASM treatment inhibited ethylene release and respiratory rate, reduced titratable acidity, and enhanced total soluble solids content in apples. Moreover, application of ASM suppressed the reduction of flesh firmness, activity of pectin methylesterase, and polygalacturonase. Cellulase, β‐glucosidase, and degradation of protopectin in apple fruit were also suppressed by ASM treatment during storage. In conclusion, ASM could maintain fruit quality by regulating cell wall‐degrading enzymes during storage. Practical applications Application of acibenzolar‐S‐methyl after harvest has the potential of delaying fruit softening by regulating cell wall‐degrading enzymes, thus retain fruit quality.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…WIP and WSP contents were assayed using the carbazole colorimetry method of Zhang et al (2019) with minor modifications.…”

Section: Measurement Of Water-insoluble Pectin and Water-soluble Pementioning

confidence: 99%

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Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Zhang

et al. 2020

J Food Biochem

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“…Vacuum impregnation was applied in many products, such as beef cuts (Bampi, Domschke, Schmidt, & Laurindo, 2016), chicken breast cuts (Schmidt, Carciofi, & Laurindo, 2008), fresh-cut papayas (Yang, Wu, Ng, & Wang, 2017), jujube fruit (Lifen et al, 2019), fresh-cut apple (Mehmet & Ersus, 2018), pirarucu fillet (Martins, Chada, & Pena, 2019), Merluccius hubbsi hake fillets (Alejandra, Sofía, Silvina, Analía, & María, 2020), Minas cheese (Hofmeister, Souza, & Laurindo, 2005), Zaodan (Sun et al, 2018), and so on. Vacuum impregnation could promote the bidirectional mass transfer between the food structure and impregnation solution (Zhao & Xie, 2004).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology

Sun

Liu

Wen

et al. 2020

J Food Process Preserv

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In this study, the Tianjin and Baiyangdian duck eggs were used to pickle the preserved eggs by a novel technology-vacuum technology. The curing time of vacuum technology was reduced by three times compared with the traditional method. The weight gain rates of preserved eggs pickled by the traditional method first increased and then decreased, while the preserved eggs pickled by vacuum technology were How to cite this article: Sun N, Liu H, Wen Y, et al. Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology. J Food Process Preserv.

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Physiological and metabolic analysis of winter jujube after postharvest treatment with calcium chloride and a composite film

et al. 2020

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BACKGROUND: Ziziphus jujuba Miller cv. Dongzao is extremely susceptible to reddening, browning, nutritional loss, and perishability after harvest. In this study, we evaluated the mechanisms of calcium chloride and chitosan/nano-silica composite film treatments on the quality, especially in reddening, by physiological and metabolomic assays. RESULTS: The treatment delayed the decline of phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and chalcone isomerase (CHI) activities. Meanwhile, the treated groups retarded the increases in anthocyanin and quercetin contents by inhibiting the gene expressions of flavonol synthase (ZjFLS), dihydroflavonol 4-reductase (ZjDFR), and anthocyanidin synthase (ZjANS), while promoting leucoanthocyanidin reductase (ZjLAR) expression, which leads to retardation of fruit reddening. Anthocyanins were found to be responsible for post-harvest winter jujube reddening through principal component analysis. Results from the technique for order preference by similarity to an ideal solution indicated that the treated group delayed the decline of the quality of 'Dongzao' and extended its shelf life. CONCLUSION: The treatment induced the heightening of flavonoids metabolism. They enhanced the nutritional value and the ability to resist stress by delaying the decline of PAL, CHS, and CHI activities. Meanwhile, the treated groups retarded the increase in anthocyanin and quercetin contents by inhibiting the gene expressions of ZjFLS, ZjDFR, and ZjANS and promoting ZjLAR expression, which leads to retardation of fruit reddening. Anthocyanins are responsible for post-harvest winter jujube reddening. Coating treatment effectively delayed the decline of winter jujube quality.

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Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage

Cited by 75 publications

References 35 publications

Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Postharvest acibenzolar‐S‐methyl treatment maintains storage quality and retards softening of apple fruit

Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology

Physiological and metabolic analysis of winter jujube after postharvest treatment with calcium chloride and a composite film

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