Effects of Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

Kou, Xiaohong; Li, Yunfei; Wu, Jiang; Chen, Qiong; Xue, Zhaohui

doi:10.1007/s12209-016-0021-2

Cited by 14 publications

(12 citation statements)

References 31 publications

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“…The total phytochemicals and antioxidant activities of Sanhua plum in heat and chitosan treatment were increased to a much higher level than that of both the control and heat treatment samples, which is to say chitosan may play an important role in this process. In previous studies, chitosan coating has been reported to enhance total phenolics, total flavonoids, and antioxidant activities of several fruits during postharvest, such as ‘Santa Rosa’ plum [43], sweet cherry [44], loquat [45], mango [46], jujube [47], and guava [48]. However, which components of these phytochemicals were affected by chitosan was not clear.…”

Section: Discussionmentioning

confidence: 99%

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits

Chang

et al. 2019

Foods

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Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, ‘Sanhua’ plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, total soluble solids, total phytochemical contents were evaluated along with total antioxidant activities and phytochemical components. Results showed that hot air treatment delayed softening process of plum fruit. The total phenolics and flavonoids accumulated and antioxidant activities increased in both control and treatment samples during storage. These values in the samples treated with hot air and chitosan were all higher than control and hot air treatments. Phytochemicals of epicatechin, cyanidin, pelargonidin, and hesperetin were all upregulated by hot air and chitosan treatment, especially epicatechin. This suggested that chitosan might play an important role in regulating phytochemical profiles of ‘Sanhua’ plum fruits during storage.

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Section: Discussionmentioning

confidence: 99%

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits

Chang

et al. 2019

Foods

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“…These data agreed with our results that showed how EC was able to increase primary metabolism compounds such as amino acids and carbohydrates ( Carvalho et al, 2016 ). Edible coating treatment delayed fruit senescence of jujube and it reduced the typical decrease in secondary metabolites ( Kou et al, 2017 ). These evidences are in agreement with our data that highlighted how in MC some key metabolites belonging to the secondary metabolism were higher in amount compared with untreated fruits.…”

Section: Discussionmentioning

confidence: 99%

Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

et al. 2018

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Fig fruits are usually highly sensitive to some physiopathological disorders during post-harvest life, such as softening and skin cracking. Indeed, the use of edible coating (EC) has been evaluated in several fruit crops to reduce fruit post-harvest transpiration and to maintain fruit visual quality. The aim of this study was to determine the post-harvest metabolic response of breba figs treated with mucilage extract from O puntia ficus-indica cladodes, using an untargeted metabolomic approach. Coated and non-coated (control) fruit were sealed in plastic bags, and stored at 4°C for 7 days. The effect of the ECs on their quality fruit during cold storage and qualitative attributes were evaluated by analyzing the fruit primary metabolism and other qualitative parameters such as total soluble solids (TSS) content, titratable acidity (TA), fresh weight loss and firmness. Results underlined that EC was effective in maintaining fruit fresh weight, and fruit firmness. Stepwise discriminant analysis was able to discriminate fruit conditions. Alanine, xylulose, aspartic acid, glutamic, acid and 2,5-dihydroxypyrazine showed a significant role on discriminating edible coated fruit from untreated ones. Principal component analysis (PCA) was able to highlight clear differences in the overall metabolism changes between untreated and treated fruit. The application of EC significantly mitigated the decrease of most of the aminoacid content during cold storage. EC treatment caused the changes of several organic acids in comparison to untreated control, increasing the amount of carbohydrates and other key metabolites, such as beta-sitosterol, glycerol, and uracil. These results clearly showed the drastic effects of EC on fig metabolism during post-harvest and shed light on the beneficial mechanisms of this treatment.

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“…CaCl 2 (Sigma-Aldrich Co., St. Louis, USA) solution (2%) was made by dissolving 20.0 g CaCl 2 in 1 L deionized water. 11 For the preparation of the chitosan/nano-silica composite coating, the hybrid film was prepared according to the method reported by Yeh et al with some modifications. 6 Chitosan (20 g) was added to 1 L of glacial acetic acid (1.0%, v/v) to form a pale-yellow solution.…”

Section: Methodsmentioning

confidence: 99%

“…Pericarp (2 g) from 10 jujubes was used for measuring the contents of ascorbic acid (Vc), total polysaccharides (TPS), total polyphenols (TP), total flavonoids (TF), and procyanidins (PA), and the methods were based on what we reported previously. 11,24 Determination of the antioxidant capacity and antioxidant enzyme activities Pericarp from ten jujubes was used for measuring the 2,2 0 -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging ability, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging capacity, ferric ion-reducing antioxidant power (FRAP), and MDA content according to the methods previously reported. 24,25 The assays for the superoxide anion free-radical scavenging activity and hydroxyl radical scavenging activity used the procedures described by Li et al 26 and Wu et al 27 respectively.…”

Section: Quality Parameter Measurementsmentioning

confidence: 99%

“…2 Kou et al found that CaCl 2 treatment not only maintained fruit storage quality and antioxidant activity but also restrained the production and accumulation of malondialdehyde (MDA) in jujube, with the 2% CaCl 2 being the best treatment for jujube, followed by 1% chitosan and 1% pullulan. 11 Li et al 12 evaluated the effects of the combination of 1-methylcyclopropene and CaCl 2 on 'Lingwu Long' jujube fruit and obtained results showing that the composite film significantly reduced the polyphenol oxidase (PPO) and polygalacturonase activities while maintaining higher ascorbic acid and titratable acid contents. The research on the preservation of 'Dongzao' coated with CaCl 2 mainly focuses on the nutritional value and antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

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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 Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

Cited by 14 publications

References 31 publications

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits

Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

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

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