Effects of short-term anoxic treatment on antioxidant ability and membrane integrity of postharvest kiwifruit during storage

Dynamics of enzymatic and non-enzymatic antioxidants in Japanese plums during storage at safe and lethal temperatures

“…3C). The decrease in POD has been associated with the development of CI symptoms in fruits such as apples (Rao et al, 1998), kiwifruit (Song et al, 2009), and mangoes (Ding et al, 2007). The higher POD activity may also be an indicator of the extent of tissue damage and over-ripeness that occurred during storage at 5 C as it has previously been linked to over-ripeness in blackberries (Wang & Jiao, 2001).…”

“…The decline in LOX activity during the last 2 weeks of storage did not affect the increases in TBARS concentration and EL. Lipid peroxidation is a self-propagating process requiring LOX for initiation and can therefore cause membrane disintegration even in the absence of high LOX activity (Song et al, 2009). The peroxidative damage to plasma membrane to a greater extent during the late period of storage might have resulted in decreased concentrations of LOX substrate (Mao, Pang, Wang, & Zhu, 2007) which decreased the activity of membrane-bound LOX.…”

“…Firmness (N) L* Hue angle ( h) SSC ( Brix) TA (%) SSC:TA a marker of the extent of membrane damage, might have occurred due to CI, senescence or a combination of both (Mao et al, 2007;Song et al, 2009;Zhao et al, 2009). Both the reasons for increase in EL are valid in our study as the fruit showed various changes associated with ripening/senescence and CI symptoms during storage, particular at 5 C. Our data demonstrated that the fruit stored at 5 C undergo lipid peroxidation to a greater extent than those stored at 0 C.…”

Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage

“…Loss of membrane integrity during ripening and senescence of harvested fruit and vegetable could be partly due to lipid peroxidation (Song et al, 2009). The level of lipid peroxides was measured in terms of MDA content (Fig.…”

“…There is an urgent need to develop strategies to prevent undesirable physicochemical changes and microbial infection during long-term kiwifruit storage. Recently, dipping of kiwifruit in 1-methylcyclopropene (Mao et al, 2007), calcium (Beira-da-Costa, Cardoso, Martins, Empis, & Moldao-Martins, 2008), TiO 2 photocatalytic ozonation water (Hur et al, 2005) and gamma irradiation (Kim & Yook, 2009), mild heat (Beirao-da-Costa, Steiner, Correia, Empis, & MoldaoMartins, 2006), short-term anoxic treatments (Song et al, 2009) have been employed to extend the shelf-life of natural-ripening kiwifruit.…”