Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples

Wu, Zhi-shuang; Zhang, Min; Adhikari, Benu

doi:10.1016/j.foodcont.2012.06.027

Cited by 19 publications

(7 citation statements)

References 38 publications

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“…However, samples treated by pressurized Ar presented lower scores in firmness than that of the control. Their further studies on the application of mixed argon and nitrogen, as well as argon and xenon also presented a promising method for preserving fresh-cut pineapples and apples (Wu, Zhang, & Adhikari, 2013).…”

Section: Pressurized Inert Gasesmentioning

confidence: 99%

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

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326

155

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Background Fresh-cut fruits and vegetables have gained much more attention worldwide in the past decades. Due to the increased awareness of consumers in sensorial and nutritional qualities of fresh-cut fruits and vegetables, as well as the serious concerns towards public health caused by foodborne outbreaks owing to inappropriate handling or preservation of fresh-cut fruits and vegetables, fresh-cut industry is in urgent need of new and improved technologies for shelf life extension.

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Section: Pressurized Inert Gasesmentioning

confidence: 99%

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

Self Cite

326

155

View full text Add to dashboard Cite

show abstract

“…O

and H 2 O 2 generation in response to wounding has been observed in apples (Shao et al, 2010 ; Zhang et al, 2020 ) and potatoes (Rui et al, 2020 ; Yang et al, 2020 ; Zhu et al, 2021 ). Also, the increase of H 2 O 2 in tomatoes (Lu et al, 2021 ), oranges (Zeng et al, 2010 ), apples, and pineapples (Wu et al, 2013 ) due to wounding stress has been reported. The immediate outburst of ROS at the early stage of wounding is a signal to induce tolerance to stress.…”

Section: Introductionmentioning

confidence: 99%

Post-harvest chitosan treatment suppresses oxidative stress by regulating reactive oxygen species metabolism in wounded apples

Ackah

Xue

et al. 2022

Front. Plant Sci.

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Mechanical wound on fruit triggers the formation of reactive oxygen species (ROS) that weaken cell walls, resulting in post-harvest losses. This mechanism can be controlled by using fruit preservatives to stimulate fruit antioxidant enzyme activities for the detoxification of ROS. Chitosan is a safe and environmentally friendly preservative that modulates ROS in whole fruits and plant cells, but the effects of chitosan on the ROS metabolism of mechanically wounded apples during storage are unknown. Our study focused on exploring the effects of post-harvest chitosan treatment on ROS production, cell membrane integrity, and enzymatic and non-enzymatic antioxidant systems at fruit wounds during storage. Apple fruits (cv. Fuji) were artificially wounded, treated with 2.5% (w/v) chitosan, and stored at room temperature (21–25°C, RH = 81–85%) for 7 days. Non-wounded apples were used as healthy controls. The results showed that chitosan treatment stimulated the activities of NADPH oxidase and superoxide dismutase and increased the formation of superoxide anions and hydrogen peroxide in fruit wounds. However, malondialdehyde, lipoxygenase, and membrane permeability, which are direct biomarkers to evaluate lipid peroxidation and membrane integrity, were significantly decreased in the wounded fruits after chitosan treatment compared to the wounded control fruits. Antioxidant enzymes, such as peroxidase and catalase activities, were induced by chitosan at fruit wounds. In addition, ascorbate-glutathione cycle-related enzymes; ascorbate peroxide, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase and the content of substrates, mainly ascorbic acid, dehydroascorbate, reduced glutathione, and glutathione, were increased at fruit wounds by chitosan compared to the wounded control fruits. Our results show that wounding stimulated the production of ROS or oxidative stress. However, treatment with chitosan triggered antioxidant systems to scavenge ROS and prevent loss of fruit membrane integrity. Therefore, chitosan promises to be a favorable preservative in inducing tolerance to stress and maintaining fruit quality.

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“…Phenylalanine ammonia‐lyase (PAL) activity was determined with the method of Wu et al . () with some modifications. Two grams of Z. latifolia tissue was ground with 6 mL of 100 mmol/L sodium phosphate buffer at pH 8.7 containing 20 mmol/L of β‐mercaptoethanol and 1% polyvinylpyrrolidone.…”

Section: Methodsmentioning

confidence: 99%

Effect of Chitosan/Nano‐Chitosan Composite Coating on Browning and Lignification of Fresh‐Cut Zizania latifolia

Luo

Jiang

Bao

et al. 2013

Journal of Food Quality

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The effects of chitosan (CTS, 10 g/L) coating, alone or in combination with nano‐chitosan (N‐CTS, 1.5 g/L), on browning and lignification of fresh‐cut Zizania latifolia were investigated for 12 days at 1C. Results showed that the application of CTS and CTS/N‐CTS coating significantly retarded the increase in total color difference (ΔE) and lignin content and inhibited the activity of phenylalanine ammonia‐lyase and peroxidase while improving that of superoxide dismutase, catalase and ascorbate peroxidase, thus reducing malondialdehyde accumulation. The present findings indicate that CTS and CTS/N‐CTS coatings could retard browning and lignification of fresh‐cut Z. latifolia during storage at 1C. As the CTS/N‐CTS coating gives the better effect, it is suggested that the CTS/N‐CTS coating can be used for control of browning and lignification of fresh‐cut Z. latifolia. Practical Applications The presented study showed that CTS/N‐CTS coating could inhibit browning‐ and lignification‐related enzyme activity, induce higher antioxidant enzyme activity and reduce lipid peroxidation of fresh‐cut Z. latifolia during storage at 1C. These results suggested that the CTS/N‐CTS coating could effectively inhibit browning and lignification in fresh‐cut Z. latifolia, which provides a theoretical basis for commercial application.

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Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples

Cited by 19 publications

References 38 publications

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Post-harvest chitosan treatment suppresses oxidative stress by regulating reactive oxygen species metabolism in wounded apples

Effect of Chitosan/Nano‐Chitosan Composite Coating on Browning and Lignification of Fresh‐Cut Zizania latifolia

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