Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene

Morais, Patrícia Lígia Dantas de; Lima, Luiz Carlos de Oliveira; Miranda, Maria Raquel Alcântara de; Alves, Joyce de Almeida; Alves, Ricardo Elesbão; Silva, José Daniel

doi:10.1590/s0100-204x2008000100003

Cited by 9 publications

(5 citation statements)

References 19 publications

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“…25 % until day 16 and then a slight decrease was observed. Previous works reported similar behaviour for PME activity, mostly in tropical fruits like sapodilla, guava, papaya and carambola (Morais et al 2008;Miranda et al 2002;Abu-Goukh and Bashir 2003;Ali et al 2004).…”

Section: Enzymatic Activitymentioning

confidence: 53%

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Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Pinheiro

Alegria

Abreu

et al. 2016

Food Bioprocess Technol

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Previously optimised postharvest treatments were compared to conventional chlorinated water treatment in terms of their effects on the overall quality of tomato ('Zinac') during storage at 10°C. The treatments in question were water heat treatment (WHT = 40°C, 30 min), ultrasounds (US = 45 kHz, 80 %, 30 min), thermosonication (TS = 40°C, 30 min, 45 kHz, 80 %) and ultraviolet irradiation (UV-C: 0.97 kJ m −2). The quality factors evaluated were colour, texture, sensorial analysis, mass loss, antioxidant capacity, total phenolic content, peroxidase and pectin methylesterase enzymatic activities, and microbial load reduction. The results demonstrate that all treatments tested preserve tomato quality to some extent during storage at 10°C. WHT, TS and UV-C proved to be more efficient on minimising colour and texture changes with the additional advantage of microbial load reduction, leading to a shelf life extension when compared to control trials. However, at the end of storage, with exception of WHT samples, the antioxidant activity and phenolic content of treated samples was lower than for control samples. Moreover, sensorial results were well correlated with instrumental colour experimental data. This study presents alternative postharvest technologies that improve tomato (Zinac) quality during shelf life period and minimise the negative impact of conventional chlorinated water on human safety, health and environment.

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Section: Enzymatic Activitymentioning

confidence: 53%

“…It is known that pectin methylesterase (PME: EC 3.1.1.11) is correlated with texture changes of fruits and vegetables. The generally high metabolic activity during ripening, results in higher PME activity and, consequently, greater solubilisation of pectin (Morais et al 2008). A significant (p < 0.05) decrease of PME activity, ca.…”

Section: Enzymatic Activitymentioning

confidence: 99%

Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Pinheiro

Alegria

Abreu

et al. 2016

Food Bioprocess Technol

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“…Similarly, Morais et al (2008) found that sapodilla fruit treated with 300 nL/L of 1-MCP, presented a slower rate of softening in comparison with untreated fruit.…”

Section: Firmnessmentioning

confidence: 78%

“…The evidence suggests that 1-MCP was able to prolong shelf life by delaying ripening. Similarly, Jeong et al (2002) found that the maximum PME activity was delayed in avocados treated with 1-MCP, in comparison with the control, while, Morais et al (2008) observed that the treatment with 300 nL/L of 1-MCP in sapodilla resulted in a significant delay of maximum PME activity, when compared the untreated fruit. Furthermore, after 18 and 25 days in refrigeration, the fruits treated with 1-MCP showed similar values for maximum PME activity on reaching ripeness for consumption (Figure 3).…”

Section: Enzymatic Activity Of Pectin Methyl Esterase (Pme)mentioning

confidence: 84%

Ripening of sapodilla fruits (Manilkara zapota [L.] P. Royen) treated with 1-methylcyclopropene after refrigeration

Moo-Huchin¹

2013

Afr. J. Plant Sci.

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An experiment was conducted during the year 2010 to evaluate the effect of the treatment with 1methylcyclopropene (1-MCP) on the ripening process of sapodilla fruits, after refrigeration. The fruits were exposed to 0 and 1 µL/L of 1-MCP for 24 h in airtight chambers at 25°C, after which they were stored at 16°C for four periods of refrigeration (0, 11, 18 and 25 days). At the end of each refrigeration period, the samples were allowed to ripe at 25°C. The results demonstrated the effectiveness of 1-MCP in significantly delaying (P≤0.05) the ripening process of sapodilla fruits and extending the post-harvest life to 28 days. It was possible to observe a reduction and delay in the climacteric maximums of ethylene and respiration, and a delay in the maximum activity of the pectin methyl esterase enzyme (PME), while weight loss was also reduced. In general, the quality characteristics of ripe fruits were maintained, except for a significant increase in the total soluble solids content of the fruits treated. These results indicate that the treatment with 1-MCP, combined with refrigeration, is an adequate alternative for increasing the shelf life of sapodilla with the aim of facilitating its commercialization.

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“…Na presença do potássio, ocorre a redução da pectina total e, consequentemente, o aumento da pectina solúvel. Morais et al (2008) verificaram, durante o amadurecimento de sapoti, concentrações de pectina total e solúvel superiores aos deste trabalho, assim como redução da concentração de pectina total, à medida que a pectina solúvel aumentava.…”

Section: Resultsunclassified

Influência da adubação potássica na qualidade e no potencial antioxidante do sapoti em diferentes estádios de desenvolvimento

et al. 2017

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A composição química e o estádio de maturação podem interferir no ponto de colheita do sapoti, a depender da destinação do fruto. Consequentemente, objetivou-se, com este trabalho, avaliar a influência da adubação potássica na qualidade e no potencial antioxidante do sapoti, em diferentes estádios de desenvolvimento. O experimento foi instalado na fazenda Norfruit, em Pau Branco, Mossoró, RN. O delineamento adotado foi em blocos casualizados, em esquema fatorial 5 x 6, composto por cinco doses de potássio (0, 200, 400, 600 e 800 g de K por planta) e seis estádios de desenvolvimento, com cinco repetições. Os frutos foram marcados ao atingirem 10 a 15 mm de comprimento; sendo colhidos e avaliados 90, 120, 150, 180 e 200 dias após sua marcação e completamente maduros (após oito dias de armazenamento a 25 ± 2 ºC e 58 ± 5% UR). O sapoti pode ser colhido 200 dias após a floração plena, quando atinge seu tamanho máximo e apresenta qualidade adequada para o consumo. O sapoti maduro tem maior teor de açúcares e menor concentração de compostos bioativos e atividade antioxidante. A dose de 400 g por planta de K proporciona frutos de maior massa, com maiores concentrações de polifenóis extraíveis totais e atividade antioxidante. A atividade antioxidante do sapoti está mais correlacionada com a concentração de polifenóis extraíveis totais. Palavras-chave: Influence of potassium fertilization on quality and antioxidant potential of sapodilla at different development stagesThe chemical composition and stage of maturation may interfere with harvest point of sapodilla depending on the destination of the fruit. This study aimed at evaluating the influence of potassium fertilization on quality and antioxidant potential of sapodilla at different development stages. The experiment was carried out on farm Norfruit, in Pau Branco, Mossoró, RN. The experimental design was completely randomized blocks in a 5 × 6 factorial scheme, consisting of five doses of potassium (0, 200, 400, 600, and 800 g K for plant) and six development stages, with five repetitions. The fruits were marked when reaching 10 to 15 mm in length, being collected and evaluated after 90, 120, 150, 180, and 200 days after being marked and when they were fully mature (after eight days of storage at 25 ± 2 °C and RH 58 ± 5%). Sapodilla can be harvested 200 days after full bloom, when it reaches its maximum size and presents adequate quality for consumption. The ripe sapodilla has higher concentration of sugar and lower concentration of bioactive compounds and antioxidant activity. The dose of 400 g of K per plant generated fruits of greater mass, with higher concentration of polyphenols and antioxidant activity. The antioxidant activity of sapodilla is more correlated with total extractable polyphenol concentration.

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Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene

Cited by 9 publications

References 19 publications

Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Ripening of sapodilla fruits (Manilkara zapota [L.] P. Royen) treated with 1-methylcyclopropene after refrigeration

Influência da adubação potássica na qualidade e no potencial antioxidante do sapoti em diferentes estádios de desenvolvimento

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