Effects of high CO2 treatment on green-ripening and peel senescence in banana and plantain fruits

Song, Mubo; Tang, Lu-Ping; Zhang, Xuelian; Bai, Mei; Pang, Xuequn; Zhang, Zhaoqi

doi:10.1016/s2095-3119(14)60851-0

Cited by 29 publications

(14 citation statements)

References 39 publications

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“…15 High CO 2 treatment also repressed degreening of banana exocarp layer by postponing the chloroplast disruption. 34 The above considerations support the view that MeSA slowed chlorophyll breakdown by regulating chloroplasts.…”

Section: Discussionsupporting

confidence: 60%

“…The ‘Emerald’ and ‘Jingbai’ pears treated with 1‐MCP had higher chlorophyll content as a result of retaining more intact chloroplasts with well‐organized grana thylakoids and small plastoglobuli . High CO 2 treatment also repressed degreening of banana exocarp layer by postponing the chloroplast disruption . The above considerations support the view that MeSA slowed chlorophyll breakdown by regulating chloroplasts.…”

Section: Discussionsupporting

confidence: 55%

“…During ripening and senescence, the chloroplast structure gradually degrades in green fruit . Compared with the chloroplast ultrastructure, we found that 0.05 mmol L −1 MeSA treatment delayed chloroplast breakdown, while the chloroplasts in the control showed a typical gerontoplast appearance, including disintegration of grana thylakoids, deterioration of the inner membrane, and the accumulation of plastoglobuli (Fig.…”

Section: Discussionmentioning

confidence: 99%

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Methyl salicylate delays peel yellowing of ‘Zaosu’ pear (Pyrus bretschneideri) during storage by regulating chlorophyll metabolism and maintaining chloroplast ultrastructure

et al. 2019

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BACKGROUND In some cultivars, yellowing resulting from chlorophyll breakdown has a direct and negative effect on food supply and health. The ‘Zaosu’ pear (Pyrus bretschneideri Rehd.), a commercial Asian pear cultivar in China, rapidly turns yellow when stored at room temperature after harvest. To develop techniques that delay or suppress chlorophyll degradation, the effects of methyl salicylate (MeSA) on yellowing in ‘Zaosu’ pear fruit during storage were evaluated. RESULTS Compared with the untreated fruit, the application of 0.05 mmol L−1 MeSA delayed the decline of the total chlorophyll, chlorophyll a and chlorophyll b content, and maintained more intact chloroplasts with fewer and smaller plastoglobuli. Methyl salicylate suppressed enzyme activities, including chlorophyllase, chlorophyll‐degrading peroxidase, Mg dechelatase, and pheophytinase, and the expression levels of NYC, NOL, CLH, SGR, PPH, PAO and RCCR in treated fruit. CONCLUSION Methyl salicylate could delay chlorophyll breakdown in the fruit. The results also suggested that the conversion from chlorophyll a to pheophorbide a could proceed via two pathways, and that alternative pathways for the breakdown of chlorophyll a exist in ‘Zaosu’ pears. © 2019 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 60%

Section: Discussionsupporting

confidence: 55%

Section: Discussionmentioning

confidence: 99%

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Methyl salicylate delays peel yellowing of ‘Zaosu’ pear (Pyrus bretschneideri) during storage by regulating chlorophyll metabolism and maintaining chloroplast ultrastructure

et al. 2019

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“…Additionally, as was previously discussed, the use of a CO 2 ‐rich atmosphere also enabled the preservation of most of the original green color in Atlixco stems, particularly when compared with the other two atmospheres analyzed (i.e., 100% N 2 and air). In this sense, past studies have concluded that CO 2 does significantly delay the senescence of chloroplasts (at least in banana peels, Song et al, ), and it is quite telling that such organelles are particularly abundant in the chlorenchymal tissues of cactus stems (Rodríguez‐Verástegui et al, ). These two explanations could therefore be the reasons behind the results obtained with the 10% CO 2 + 90% N 2 atmosphere.…”

Section: Results and Discusionmentioning

confidence: 96%

Thermal treatment and modified atmosphere packaging delay chilling injury and preserve the quality of cactus stems (Opuntia ficus-indicaMill.) cv Atlixco

et al. 2019

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Response surface methodology was applied in order to select the optimal thermal treatment (TT) and modified atmosphere packaging (MAP) needed to preserve minimally processed cactus stems, cv Atlixco. Accordingly, a 42 s/48°C TT together with a 10% CO2 MAP were selected, and their effects evaluated during storage at 4°C. Controls lost more weight (3.8%) than TT (3.3%), MAP (1.4%), and TT‐MAP (1.3%) cactus stems. Chilling injury (CI) symptoms decreased and were of a similar magnitude in both MAP and TT‐MAP cactus stems, whereas TT‐MAP cladodes were better able to preserve their characteristic green color and freshness, even after 28 days. Biochemically, no differences were detected in the electrolyte leakage (EL) of cactus stems, regardless of treatment. However, the high levels of adenosine triphosphate and of the reduced form of ascorbic acid, especially in MAP and TT‐MAP cladodes, suggest that an efficient antioxidant system was present in their tissues throughout storage. Practical applications In Mexico, cactus stems have been eaten as vegetables since pre‐Hispanic times, and their current status as functional foods has helped them spread to various other countries. As cactus stems possess abundant spines, minimal processing is necessary in order to remove them. Stems must also be kept at 4°C so that their quality and general safety as food items are adequately preserved. However, we previously found that this temperature caused significant CI after just 14 days of storage. The present study, therefore, describes the selection of optimal conditions for the application of a TT that, together with a modified atmosphere (MA), induce tolerance to CI and maintain the quality of stems for up to 28 days. As a result, this work provides the necessary postharvest tools to further expand the distribution and sale of minimally processed cactus stems into domestic and international markets.

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“…es una de las frutas más importantes en países desarrollados de Asia, latinoamérica y África [1,2]. En Colombia, este cultivo representa uno de los principales renglones agropecuarios con un área sembrada de 378.884 ha y una producción de 3.072.974 ton, adicionalmente, el plátano es el cultivo de mayor importancia económica para el Quindío, con una producción de 221.929 ton y una participación departamental (plátano y tubérculos) del 97,04% representando el 7,22% de la producción nacional [3].…”

Section: Introductionunclassified

APROVECHAMIENTO DE PULPA Y CÁSCARA DE PLÁTANO(Musa paradisiaca spp) PARA LA OBTENCIÓN DE MALTODEXTRINA

Sabogal¹,

Grisales²,

Jiménez³

et al. 2015

BSAA

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Effects of high CO2 treatment on green-ripening and peel senescence in banana and plantain fruits

Cited by 29 publications

References 39 publications

Methyl salicylate delays peel yellowing of ‘Zaosu’ pear (Pyrus bretschneideri) during storage by regulating chlorophyll metabolism and maintaining chloroplast ultrastructure

Methyl salicylate delays peel yellowing of ‘Zaosu’ pear (Pyrus bretschneideri) during storage by regulating chlorophyll metabolism and maintaining chloroplast ultrastructure

Thermal treatment and modified atmosphere packaging delay chilling injury and preserve the quality of cactus stems (Opuntia ficus-indicaMill.) cv Atlixco

APROVECHAMIENTO DE PULPA Y CÁSCARA DE PLÁTANO(Musa paradisiaca spp) PARA LA OBTENCIÓN DE MALTODEXTRINA

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