Impact of postharvest hot water, 1-MCP and CaCl2 treatments on antioxidant enzymes and related genes during cold storage in sweet cherry (Prunus avium L.)

Önder, Damla; Önder, Sercan; Uysal, Ali Tarık; Karakurt, Yaşar

doi:10.1007/s11694-021-01134-y

Cited by 3 publications

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“…A moderate treatment can result in reversible ripening suspension and reduced oxidative stress (Lurie, 1998). HWT has been shown to reduce the expression of genes related to ripening and softening, which extends the shelf life of non-climacteric fruits such as sweet cherries and strawberries by delaying fruit ripening and softening (Önder et al, 2021; Vicente et al, 2006). The performance of eggplant fruit during storage has been studied in several ways, including cold storage in several preservation works (Concellón et al, 2007; Fallik et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments

Alkan

Önder

et al. 2022

Food sci. technol. int.

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The effects of postharvest applications of hot water (HWT) (45, 50, and 55°C), 1-MCP (1, 5, and 10 μL L−1), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase ( α-Gal), β-galactosidase ( β-Gal) and β-1,4-glucanase ( β-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10 μL L−1) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.

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