Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature

Supapvanich, Suriyan; Promyou, S.

doi:10.9755/ejfa.2016-07-966

Cited by 14 publications

(6 citation statements)

References 23 publications

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“…In this study, SA and CaCl 2 treatments maintained the level of carotenoids in broccoli florets during cold storage ( Figure 2 D). Our results agree with Supapvanich and Promyou [ 15 ], who found that carotenoids in papaya fruit increased by 2 mM of SA treatment. Robert et al [ 50 ] suggested that CaCl 2 application reduces the loss of carotenoids during cold storage via respiration reduction.…”

Section: Discussionsupporting

confidence: 93%

“…Additionally, the maintenance of previous compounds in litchi was obtained by dipping fruits in 1 mM SA after harvest [ 14 ]. Moreover, papaya and pear fruits immersed in 2 mM SA after harvest showed higher ascorbic acid content, antioxidants, phenolic compounds, and carotenoids than a control treatment during cold storage [ 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

El-Beltagi

Ali

Ramadan

et al. 2022

Plants

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The importance of broccoli (Brassica oleracea var. italica) consumption has increased in recent years due to its significant amount of anticarcinogenic and antioxidant compounds, as well as its many vitamins. However, broccoli florets are a highly perishable product which rapidly senesce and turn yellow after harvest, resulting in losses in nutritional and bioactive compounds. Thus, in this study, we evaluated the effect of postharvest exogenous of salicylic acid (SA) and calcium chloride (CaCl2) and their combination on the quality of broccoli florets stored at 5 °C for 28 days to minimize the rapid senescence of broccoli florets. Samples treated with 2 mM SA alone or in combination with 2% CaCl2 showed lower weight loss and lower losses of chlorophyll content, vitamin C, phenolic compounds, carotenoids, flavonoids, and glucosinolates compared with the control samples. Additionally, antioxidant activity was maintained by either SA or SA + CaCl2 treatments while peroxidase activity was decreased. For higher quality and lower losses in antioxidant compounds of broccoli florets during refrigerated storage at 5 °C, SA + CaCl2 treatment could be helpful for up to 21 days.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

El-Beltagi

Ali

Ramadan

et al. 2022

Plants

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“…Moreover, Pereira da Silva, et al (2017) reported a marked increase of ascorbic acid concentration in mature-green 'Kumagai' guavas after treated with MeJA. However, certain previous works suggested that hot water immersion did not induce ascorbic acid concentration in a range of fresh commodities such as pomegranate (Mirdehghan et al, 2006), sweet leaf bush (Supapvanich et al, 2012), rambutant (Supapvanich, 2015) and papaya (Supapvanich and Promyou, 2017). From these, we assumed that the increase in ascorbic acid concentration in the treated guava fruits might associate with the action of MeJA rather than H.…”

Section: Texture and Pectin Substancesmentioning

confidence: 89%

“…McGuire (1997) suggested that hot water immersion at 46.1 °C for 35 minutes minimized overall loss of guava quality during storage. Recently the combination of heat treatment with other postharvest approaches including controlled atmosphere storage (Murray et al, 2007) or chemical treatments (Cao et al, 2010;Supapvanich and Promyou, 2017) have been applied for postharvest quality maintenance beside cold storage alone.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion

et al. 2019

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Postharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of ‘Kim Ju’ guava fruit during storage at 12 ± 1 °C for 18 d. The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage.

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“…This pigment belongs to the plants carotenoids, which are known for their antioxidant properties, eliminating singlets of ROS (Fanciullino et al, 2014;Noichinda et al, 2017). The outcomes of these experiments inferred that the no use of SA or high concentrations of this (˃ 7 mM) are more beneficial for the β-carotene content in the fruit than intermedial concentrations, like in treatment A and D. Although there are no sufficient studies on the SA impact on β-carotene in pineapple, the available information documented, like in mandarin (Baswal et al, 2020) and papaya (Supapvanich and Promyou, 2017), indic ates that a rising of the carotenoids in those fruits was associated with lower concentrations of SA during postharvest treatments. Based on this finding, there may be an effect coming from the low and high concentrations of SA on the formation and degrading of the β-carotene affecting its biosynthesising via the mevalonate pathway (Noichinda et al, 2017).…”

Section: Pineapple Asa and β-Carotene Contentmentioning

confidence: 98%

Effect of Pre-And Postharvest Treatments with Salicylic Acid on Physicochemical Properties of Pineapple cv. MD2

Cano-Reinoso¹,

Soesanto²,

Kharisun³

et al. 2022

CMUJNS

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Salicylic acid applied pre-and postharvest can impact positively the fruit quality, although more experiments are necessary to clarify its influence on pineapple. Therefore, this study aimed to evaluate the effect of pre-and postharvest treatments with salicylic acid on physicochemical properties of MD2 pineapple. Treatments were, A (Control: Waxing but without SA application pre-and postharvest), B (SA (2 mM) preharvest (sprayed) + SA (5 mM) postharvest (dipping)), C SA (2 mM) preharvest (sprayed) + SA (7 mM) postharvest (dipping)) and D (SA (2 mM) preharvest (sprayed) + SA (9 mM) postharvest (dipping)). Fruit total soluble solids, total acidity, ascorbic acid, β-carotene, fruit weight, percentage of weight loss, firmness, respiration rate, shell colour and flesh translucency were examined. The ascorbic acid, respiration rate and flesh translucency were determined as the variables more influential in this study. Treatments with postharvest concentrations higher than 5 mM increased the ascorbic acid (˃ 300 mg/kg) and reduced the translucency incidence (˂ 20 %), while with postharvest concentrations between 5-7 mM reduced the respiration rate (˂ 12 mL CO2/kg*h). All the treatments provided ideal values for the rest of the quality variables studied. Finally, treatment C was considered the most beneficial for the fruit, delivering the most elevated ascorbic acid content (385.89 mg/kg), the lowest respiration rate (10.46 mL CO2/kg*h) and translucency incidence (16.67 %). Keywords: Antioxidants, Ascorbic acid, Enzyme, Respiration rate, Translucency

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Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature

Cited by 14 publications

References 23 publications

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion

Effect of Pre-And Postharvest Treatments with Salicylic Acid on Physicochemical Properties of Pineapple cv. MD2

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Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature

Cited by 14 publications

References 23 publications

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion

Effect of Pre-And Postharvest Treatments with Salicylic Acid on Physicochemical Properties of Pineapple cv. MD2

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Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature