Enzymatic profile of bell pepper (Capsicum annum) cv. ‘Yolo Wonder’ as affected by different edible coatings during cold storage

Ajmal, Usman; Manzoor, Ayesha; Bashir, Muhammad Ajmal; Naveed, Muhammad Saqib; Akhtar, Muhammad; Rehan, Muhammad

doi:10.26353/j.itahort/2002.1.182195

Cited by 2 publications

(3 citation statements)

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“…When senescence appears, it seems to be related to the defense system, comprising antioxidant enzymes such as CAT, SOD, and POD and non‐enzymatic antioxidants (Xing et al., 2011 ; Xu et al., 2009 ). These findings were consistent with those of previous research regarding the effect of chitosan coating on the activity of antioxidant enzymes in BPFs (Ajmal et al., 2022 ; Xing et al., 2011 ). SOD, CAT, and POD are significant enzymes for detoxicating free oxygen radicals in plant tissues (Xu et al., 2009 ).…”

Section: Discussionsupporting

confidence: 93%

“…At the end of storage, the coated BPFs with 1% GT showed the lowest level of changes in the content of total phenolic compounds. The reduction in TPC in the control compared to coated fruits during storage is most likely owing to the higher enzymatic activity of PPO in pepper fruits (Ajmal et al., 2022 ; Kumar et al., 2021 ). The findings of other researchers about BPFs (Kumar et al., 2021 ; Taheri et al., 2020 ) supported the present results.…”

Section: Discussionmentioning

confidence: 99%

“…The findings of other researchers about BPFs (Kumar et al., 2021 ; Taheri et al., 2020 ) supported the present results. They reported that ECs retained TPC in BPFs during storage, possibly by delaying ethylene production, lessening lipid oxidation, and controlling enzyme reactions (Ajmal et al., 2022 ; Kumar et al., 2021 ).…”

Section: Discussionmentioning

confidence: 99%

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Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruits

Zare‐Bavani,

Rahmati‐Joneidabad,

Jooyandeh

2024

Food Science & Nutrition

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Bell pepper fruits (Capsicum annuum L.) are prone to both physiological and pathological deterioration following harvest, primarily due to their high metabolic activity and water content. The storage of bell peppers presents several challenges, including weight loss, softening, alterations in fruit metabolites and color, increased decay, and a decline in marketability. The application of edible coatings (ECs) is one of the environmentally friendly technologies that improves many post‐harvest quantitative and qualitative characteristics of products. This research investigated the impact of different levels of gum tragacanth (GT) coating (0, 0.25, 0.5, 1, and 2%) on the physiological and biochemical traits of stored bell pepper fruits (BPFs) (8 ± 1°C, 90–95% RH) for 28 days. The results showed the positive effect of coating treatments with higher concentrations of GT, up to 1%. Increasing the concentration of GT to 2% decreased the marketability and quality characteristics of fruits compared to 1% GT. After storage, the physiological weight loss of the fruits treated with 1% GT (10.46%) was lower than that of the uncoated fruits (18.92%). Furthermore, the coated fruits (1% GT) had more firmness, total phenol content, ascorbic acid, and titratable acidity content than uncoated fruits during storage. At the end of storage, the coated BPFs with 1% GT showed higher SOD (97.02 U g−1), CAT (24.38 U g−1) and POD (0.11 U g−1) activities and antioxidant capacity (81.74%) as compared to other treatments. Total soluble solids, total carbohydrates, total carotenoids, pH, malondialdehyde, and electrolyte leakage content increased in coated fruit during storage but were significantly lower than in uncoated fruits. Moreover, the samples coated with GT (1%) maintained good marketability (about 75%), while the marketability of the control (about 40%) was unacceptable. The study shows that GT (1%) coating can be a promising novel treatment option for increasing the storage quality of BPFs.

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