Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit

Sanwal, G.G.; Payasi, Anurag

doi:10.1111/j.1365-2621.2006.01222.x

Cited by 11 publications

(9 citation statements)

References 28 publications

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“…Explanations for the lack of softening in propylenetreated rin (E8/PG) fruits indicated the possibility that perhaps insufficient levels of PG enzyme were generated by expression of the E8-PG chimeric gene. Sanwal and Payasi (2007) observed that delay in fruit softening in bananas on treatment with garlic plus sodium metabisulphite extract was accompanied by slowing of the rate of pectin degradation. This was accomplished by the delay in the rate of increase in the activity of the enzyme involved in this process, namely PG.…”

Section: Polygalacturonasementioning

confidence: 95%

“…Kojima et al (1994) suggested the coordinated degradation of pectic and hemicellulosic polysaccharides and starch to be the main cause for the pulp softening process. Sanwal and Payasi (2007) further observed starch content to decrease progressively throughout the postclimacteric ripening of banana fruit. The decrease in starch content was accompanied by the increase in soluble sugars.…”

Section: Starch Metabolism During Softeningmentioning

confidence: 99%

See 1 more Smart Citation

Biochemistry of fruit softening: an overview

Payasi¹,

Mishra

Chaves

et al. 2009

Physiol Mol Biol Plants

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200

125

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Softening is a developmentally programmed ripening process, associated with biochemical changes in cell wall fractions involving hydrolytic processes resulting in breakdown of cell-wall polymers such as cellulose, hemicelluloses and pectin etc. Various hydrolytic reactions are brought about by polygalacturonase, pectin methyl esterase, pectate lyase, rhamnogalacturonase, cellulase and β-galactosidase etc. Besides these enzymes, expansin protein also plays an important role in softening. Textural changes during ripening help in determining the shelf life of a fruit. An understanding of these changes would help in formulating procedures for controlling fruit softening vis-à-vis enhancing shelf life of fruits. In the present review an attempt has been made to coalesce recent findings on biochemistry of fruit softening.

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Section: Polygalacturonasementioning

confidence: 95%

Section: Starch Metabolism During Softeningmentioning

confidence: 99%

Biochemistry of fruit softening: an overview

Payasi¹,

Mishra

Chaves

et al. 2009

Physiol Mol Biol Plants

Self Cite

200

125

View full text Add to dashboard Cite

show abstract

“…Some of these extracts also have antifungal activity against pathogens attacking other fresh produce. This was the case of garlic extracts on apples (Daniel et al, 2015) and bananas (Sanwal and Payasi, 2007), or pomegranate extracts on sweet cherries (Li Destri Nicosia et al, 2016), table grapes (Romeo et al, 2015), and potato tubers (Elsherbiny et al, 2016). In the case of stone fruits, plant extracts with activity against Monilinia spp.…”

Section: Plant Extractsmentioning

confidence: 99%

GRAS, plant- and animal-derived compounds as alternatives to conventional fungicides for the control of postharvest diseases of fresh horticultural produce

Palou

Ali

Fallik

et al. 2016

Postharvest Biology and Technology

215

113

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Postharvest decay caused by fungal pathogens is one of the most important factors causing economic losses for the worldwide industry of fresh horticultural produce. Despite the positive results of the use of conventional chemical fungicides, alternatives for decay control are needed because of increasing concerns related to their widespread and continued use. Low-toxicity chemical alternatives evaluated for control of postharvest diseases of temperate, subtropical and tropical fruit, and fruit-like vegetables are reviewed. These compounds should have acceptable antifungal activity with known and very low toxicological effects on mammals and minimal impact on the environment. In addition, they should be exempt from residue tolerances on agricultural commodities. Authorities confirm these characteristics by approving them as food additives or preservatives or as generally regarded as safe (GRAS) substances. Among these, the most important are inorganic or organic salts, e.g. carbonates, sorbates, benzoates, paraben salts, etc., and composite edible coatings formulated with antifungal ingredients. Hydrocolloids (polysaccharides such as cellulose derivatives, alginates, pectins, or gums, and various plant proteins) and food-grade lipids are the main components of the matrix of composite coatings. Interesting antifungal ingredients for edible coatings include GRAS salts, essential oils, and antagonistic microorganisms. Low-toxicity chemicals of natural origin include plant extracts and essential oils, antifungal peptides and small proteins, and coatings based on chitosan or plant gels like those from Aloe spp. Efficacy and overall performance, advantages, disadvantages, limitations, and potential combinations of these alternatives in hurdle technologies for postharvest decay control are discussed.

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“…Thus, a decline in starch content is accompanied by an increase in soluble sugar content in the fruits. An increase in activity of the enzyme amylase has been implicated in the degradation of starch to sugars and subsequent fruit‐ripening in banana and other starch‐containing fruits (Sanwal and Payasi ). In South Africa, the cultivation of commercial banana varieties is well coordinated in the processes of maturity indices, harvesting, and postharvest treatment to meet export and local standards.…”

Section: Maturity Indices Harvesting and Postharvest Treatmentmentioning

confidence: 99%

Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars

Anyasi

Jideani

Mchau

2013

Comp Rev Food Sci Food Safe

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Banana (Musa spp.) is one of the world's most important crops cultivated in tropical and subtropical regions of the world. Banana is a major source of macro-elements, especially potassium, and contains health-beneficial ingredients such as resistant starch, total dietary fibers, rapidly digestible starch, and slowly digestible starch. Oligosaccharides (fructooligosaccharides and inulin) and polyphenols ((+)-catechin, (−)-epicatechin, (−)-epigallocatechin, and gallic acid) are other ingredients present in bananas that have found application in the prevention of muscular contractions, regulation of blood pressure, prevention of colon cancer and diabetes, and in the cure of intestinal disorders when unripe. This review identifies the different commercial and noncommercial banana cultivars and their utilization. Commercial cultivars include Williams (M. acuminata cv. Williams), Dwarf Cavendish (M. acuminata cv. Petite Nain), Chinese Cavendish (M. acuminata cv. Chinese Cavendish), Grand Nain (M. acuminata cv. Grand Nain), and Goldfinger (M. acuminata cv. Goldfinger), with Mabounde and Luvhele identified as noncommercial varieties. Banana postharvest utilization includes its use as functional foods, prebiotics, probiotics, nutraceuticals, and processing into value-added products.

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Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit

Cited by 11 publications

References 28 publications

Biochemistry of fruit softening: an overview

Biochemistry of fruit softening: an overview

GRAS, plant- and animal-derived compounds as alternatives to conventional fungicides for the control of postharvest diseases of fresh horticultural produce

Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars

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