Effects of ethrel, 1‐MCP and modified atmosphere packaging on the quality of ‘Wonderful’ pomegranates during cold storage

Valdenegro, Mónika; Huidobro, Camila; Monsalve, Liliam; Bernales, Maricarmen; Fuentes, Lida; Simpson, Ricardo

doi:10.1002/jsfa.9015

Cited by 12 publications

(33 citation statements)

References 64 publications

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“…e respiratory peaks of the MA fruits and the control fruits appeared at 15 days of storage in the experiment, and the peak of fruit was significantly delayed by MA+1-MCP treatment during storage, indicating a better effect of MA+1-MCP treatment than the others. is is consistent with the effects of MA+1-MCP treatment on pear [19], litchi [36], pomegranate [32], and other fruits. At the peak of ethylene, the ethylene production rate from the MA+1-MCP treatment was significantly lower than the other two treatment, which further demonstrated the good effect of MA+1-MCP treatment on fig fruit during postharvest storage.…”

Section: Discussionsupporting

confidence: 87%

“…1-MCP + MA treatment significantly inhibited the increase in fruit MDA content, delayed or reduced cell membrane damage, and delayed fruit senescence. A similar situation was observed in the study of pomegranate by Valdenegro et al [32].…”

Section: Discussionsupporting

confidence: 86%

“…Zoffoli et al [20] research with kiwifruits shows that both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C and delayed fruit ripening at 20°C. And MA combined with 1-MCP binding effectively inhibited the occurrence of pomegranates chilling injury [32], Studies by Maalekuu et al [33] with bell peppers showed strong correlation between weight loss and fruit softening and general fruit appearance. Fruit firmness was reduced after shelf life and combined statistical analysis treatment showed better firmness than control and 1-MCP treatments, indicating a better preservation effect of MA+1-MCP treatment.…”

Section: Discussionmentioning

confidence: 98%

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Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

Song

Chai

et al. 2019

Journal of Food Quality

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Fig (Ficus carica L.) is a highly nutritious fruit, which is rich in sugar, protein, amino acids, vitamins, and mineral elements. However, figs are perishable climacteric fruits, causing difficulty in postharvest storage and preservation. 1-Methylcyclopropene (1-MCP) and modified atmosphere (MA) are preservation methods with many applications, but the effects of their combination on quality of fig during postharvest storage have rarely been studied. The objective of this study was to investigate the effects of MA and MA+1-MCP treatments on postharvest quality of fig fruit stored at −1 ± 0.5°C for 30 days. The results showed that the MA+1-MCP treatment significantly improved the fruit texture, reduced the weight loss rate and malonaldehyde (MDA) accumulation, and inhibited the ethylene production and respiration rate compared with that in the control and MA groups. In summary, the MA+1-MCP treatment will be a good preservation method to maintain fruit quality of figs during postharvest storage.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 98%

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Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

Song

Chai

et al. 2019

Journal of Food Quality

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“…The fruits were harvested and selected on the basis of maturity, considering size, weight, color, and other quality parameters according to Valdenegro et al (2018) , before experimental treatments.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and Fatty Acid Changes in Pomegranate Peel With Induced Chilling Injury and Browning by Ethylene During Long Storage Times

Valdenegro

Fuentes²,

Bernales

et al. 2022

Front. Plant Sci.

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Pomegranate (Punica granatum) is a non-climacteric fruit with a high antioxidant content in arils and peels, of which 92% are anthocyanins and tannins. However, it is susceptible to chilling injury (CI), a physiological disorder concentrated in the peel, which can affect the organoleptic quality of the fruit. To understand the effects of modified atmosphere and ethylene in responses to stress on the antioxidant quality of the fruit and composition of fatty acids in the peel under CI conditions, the exogenous ethylene treatments (0.5, 1.0, and 1.5 μg L–1), 1-methylcyclopropene (1-MCP; 1 μl L–1), modified atmosphere packaging (MAP: XTend™ bags), combined strategy MAP/1-MCP, and package in macroperforated bags (MPB-control treatment) were evaluated. The assay was performed in cold conditions (2 ± 1°C; 85% RH) to stimulate damage and was sampled for 120 days (+3 days at 20°C). During cold storage, CI symptoms began at 20 days in MPB and at 60 days for all treatments with exogenous ethylene; CI symptoms were delayed up to 120 days in MAP, 1-MCP, and the combined MAP/1-MCP treatment. Damage was concentrated in the peel. Ethylene and MPB-control treatments induced significant electrolyte leakage, lipid peroxidation, and oxidative damage. In contrast, MAP alone or in combination with 1-MCP successfully delayed CI symptoms. However, no significant differences were observed between treatments in fatty acid content, e.g., in the peel, oleic acid, linoleic acid, palmitic acid, but a significant loss was noted after 60 days of storage. Cold storage caused an increase in anthocyanin concentration in the peel and arils, increasing up to 12 times in the peel of the fruit treated with ethylene at the final stage of storage (120 days + 3 days at 20°C), with non-significant differences in the tannin content in the peel. During long-term cold storage of pomegranate, MAP and 1-MCP treatments delay and reduce the appearance of CI symptoms. This long cold storage induces an important decrease in the unsaturated/saturated fatty acid ratio, which is not reversed by any postharvest treatment. A higher unsaturated/saturated fatty acid ratio after 1-MCP treatments showed a protective effect in peel tissues. In addition, it was possible to increase the concentration of anthocyanins in the peel of cold-storage pomegranates treated with ethylene.

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“…Simultaneously, as represented in Figure 2a, compared with HT and HT + 1-MCP treatment groups, the surface gloss of jujube fruits for the 1-MCP treatment group became disappeared, and even some of them began to rot in the later stage. Valdenegro et al (2018) found that 1 µl L −1 1-MCP could inhibit chilling injury of "wonderful" pomegranates during cold storage. Zhong and Xia (2007) also found that 600 nl L −1 1-MCP treatment could inhibit the degradation of chlorophyll and reduce the stem-end rot incidence of Indian jujube fruits during storage at room temperature.…”

Section: Effects Of Different Treatments On the Appearance Red Index And Color Of Jujube Fruits During Cold Storagementioning

confidence: 99%

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage

Yang

Wang

et al. 2021

J Food Biochem

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The effects of heat shock (HT), 1-methylcyclopropene (1-MCP), or their combination (HT + 1-MCP) on the quality of fresh jujube fruits during cold storage were studied. Among them, HT showed the best preservation effect on jujube fruits, which was more effective than others in inhibiting the increase of red index, decay incidence, and weight loss and delaying the decrease of firmness, soluble solids content (SSC), titratable acidity (TA), and ascorbic acid (AsA) content. Besides, it could delay the degradation rate of the cell wall to maintain the integrity of cell membrane, and keep the high activity of active oxygen scavenging enzymes. During cold storage, malondialdehyde (MDA) content and relative electrolyte leakage (REL) of the HT group were significantly lower than those of the control group, 1-MCP, and HT + 1-MCP group (p < .05), while superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities were significantly higher than those of other groups (p < .05). It was concluded that the postharvest HT treatment could effectively delay the senescence and decay of jujube fruits. Practical applicationsJujube fruits have high nutritional value used for food and medicine. However, they are not tolerant to storage after harvest, resulting in high economic losses. Therefore, it is of great significance to find a suitable method to maintain the quality of jujube fruits.Our results revealed the effect of HT, 1-MCP, and their combination on the quality maintenance of jujube fruits, and found that HT could effectively maintain the quality of them, which could be used as an effective method for keeping jujube fruits fresh. K E Y W O R D S cold storage, delay senescence, enzyme activity, fruit quality, heat shock treatment, Ziziphus jujuba Mill 1 | INTRODUC TI ON Jujube (Ziziphus jujuba Mill.) is originated in China, which belongs to the Rhamnaceae family, with a long cultivation history of over 7,000 years (Xiao et al., 2015). The tree is found throughout the world, mainly in tropical and subtropical areas of Asia, Russia, northern Africa, southern Europe, and India (Hernández et al., 2015). Jujube fruits are widely consumed and popular with people due to their crisp texture, delicious flesh, high nutritional value, and bioactive ingredients (Almansa et al., 2016; Karakaya et al., 2020).

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Effects of ethrel, 1‐MCP and modified atmosphere packaging on the quality of ‘Wonderful’ pomegranates during cold storage

Abstract: During long-term cold storage of this non-climacteric fruit, ethrel application induced endogenous ethylene biosynthesis, accelerating the appearance of CI symptoms in contrast to the observations made for MAP and 1-MCP treatments. © 2018 Society of Chemical Industry.

Cited by 12 publications

References 64 publications

Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

Antioxidant and Fatty Acid Changes in Pomegranate Peel With Induced Chilling Injury and Browning by Ethylene During Long Storage Times

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage

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