Elicitation of fruit defense response by active edible coatings embedded with phenylalanine to improve quality and storability of avocado fruit

Saidi, Lilah; Duanis-Assaf, Danielle; Galsarker, Ortal; Maurer, Dalia; Alkan, Noam; Poverenov, Elena

doi:10.1016/j.postharvbio.2020.111442

Cited by 33 publications

(11 citation statements)

References 53 publications

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“…The rate of change of various physicochemical properties is lower in the coated samples as compared to the uncoated ones, where the coatings with extract showed better retention of quality for a longer period. The bioactive compounds present in the extract are secondary metabolites synthesized by plants as a defense mechanism against biotic and abiotic stresses . These compounds are efficient antioxidant and antimicrobial agents that have been associated with delaying and decreasing fruit decay .…”

Section: Results and Discussionmentioning

confidence: 99%

“…This consequently prolongs the shelf life by delaying the ripening and inhibiting the activity of spoilage-causing microorganisms . Hence, coating using different safe and biocompatible materials has been successfully explored to improve the shelf stability and bioactivity of different fruits like pears, bananas, , avocados, plums, and strawberries . Similarly, to prolong the shelf life of bananas, several types of coatings such as carrageenan, starch, and chitosan have been studied. , The use of PVA coating that incorporates Sonneratia ovata extract and is based on a heterojunction catalyst composite has also been reported for bananas. , The nature-based coatings are safer compared to their chemical counterparts and are reported to maintain better freshness and keep the quality of agricultural produces …”

Section: Introductionmentioning

confidence: 99%

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Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

2022

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In this study, the gallic acid (antioxidant)-rich leaf extract of Ficus auriculata was incorporated into poly(vinyl alcohol) (PVA) and utilized as a coating to delay the ripening of green bananas. The films exhibited low opacity of 0.86 ± 0.014 for pure PVA (PP) and 0.92 ± 0.019, 0.99 ± 0.020, and 1.18 ± 0.029 for PVA + 1% extract (PE1), PVA + 5% extract (PE5), and PVA + 10% extract (PE10), respectively, indicating excellent transparency. The weight loss was higher in the uncoated group than in any coated fruits. The reduction in titratable acidity and the increase in total soluble sugars were slower in all of the coated samples as compared to the uncoated ones. The fruits without any treatment attained complete maturity on the ninth day where the ion leakage was 85.61 ± 2.33% while that of PP was 56.36 ± 2.95% and those of PE1, PE5, and PE10 remained below 30%. The coated samples showed better retention and consequently slower degradation of chlorophyll. The fruits coated with pure PVA as well as 10% extract-incorporated PVA remained acceptable till day 15, while the ones with 1 and 5% of extract reached full ripeness on day 18. Results of the present investigation suggest that safe, low-cost, and environmentally friendly coatings can improve the shelf life of perishable produces like bananas.

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Section: Results and Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

2022

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“… Avocado Carboxymethyl cellulose and chitosan coating significantly improved fruit's resistance to chilling and fungal pathogens, enhanced storability and better taste quality. [ 50 ] Chitosan Hydroxyethyl cellulose Composite coating based on hydroxyethyl cellulose and sodium alginate in combination with asparagus waste extract. Strawberry Total flavonoid and phenolic contents maintained in the coated fruits along with delayed in colour change with reduced weight loss.…”

Section: Agro-industrial Residues-based Materials In Fabrication Of Edible Coatingsmentioning

confidence: 99%

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Singh

Ghosh

2022

Progress in Organic Coatings

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Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O 2 /CO 2 ) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.

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“…Avocado (Persea americana Mill.) is a fruit rich in lipid, protein, vitamin, fiber, antioxidants and minerals (Zhang et al, 2013;Saidi et al, 2021). Avocado fruit are packed with an excellent source of different bioactive compounds including vitamin E, ascorbic acid, carotenoids and soluble phenolic compounds associated with health-related benefits.…”

Section: Introductionmentioning

confidence: 99%

Effect of exogenous melatonin on antioxidant enzyme activities and membrane lipid peroxidation in avocado fruit during ripening

Ngoc

Thu

Hien

et al. 2022

Vietnam J. Biotechnol.

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Melatonin functions as a plant growth regulator, has diverse functions and plays an important role in ripening and fruit senescence. In the current study, we investigated the effect of exogenous melatonin (0.1 mM and 0.5 mM) on reactive oxygen species (ROS) metabolism, membrane lipid peroxidation and antioxidant enzyme activity of avocado (Persea americana Mill. cv. 034) during fruit ripening at 22oC ± 1 and 75-80% relative humidity (RH). The results showed that postharvest fruits treated with 0.5 mM melatonin effectively reduced the accumulation of superoxide anion (O2.), hydrogen peroxide (H2O2) and malondialdehyde (MDA) in the mesocarp of the fruit. In addition, melatonin treatment also significantly promoted the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) in avocado. It is suggested that enhanced antioxidant enzyme activity induced by melatonin treatment may contribute to scavenge ROS and alleviating membrane lipid peroxidation in avocado fruit. The results indicate that the MT application might collectively contribute to the delay senescence and maintain postharvest quality of avocado.

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Elicitation of fruit defense response by active edible coatings embedded with phenylalanine to improve quality and storability of avocado fruit

Cited by 33 publications

References 53 publications

Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

Effect of exogenous melatonin on antioxidant enzyme activities and membrane lipid peroxidation in avocado fruit during ripening

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