Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Promotive effects of 5-Aminolevulinic acid on growth, photosynthetic gas exchange, chlorophyll, and antioxidative enzymes under salinity stress in Prunnus persica (L.) Batseh Seedling

“…Activities of total superoxide dismutase (SOD, EC 1.15.1.1), peroxidase (POD, EC 1.11.1.7), ascorbate peroxidase (APX, EC 1.11.1.11), and catalase (CAT, EC 1.11.1.6) were determined in accordance with the method with some modifications (Pasquariello et al, 2015). SOD activity was assayed by inhibiting the photochemical reduction of nitroblue tetrazolium (NBT), followed by spectrophotometric reading at 560nm (Ding et al, 2016).…”

Application of a chitosan coating as a carrier for natamycin to maintain the storage quality of ground cherry (Physalis pubescens L.)

“…As shown in Figs. 3a and 3b, in the process of physiological metabolism, accumulation of substrates can incite the activity of responding enzymes according to Pasquariello et al (2015). For the control group, the SOD activity and APX activity were both significantly increased to reach a peak on Day 20.…”

“…After the storage period ended, in a manner described by Pasquariello et al (2015), we stored the samples at 20 °C for 3 d to analyze the quality of the shelf life and the sensory evaluation was conducted using a nine-point category scale, which was based on appearance, color, visible structural integrity, and taste (Hernandez-Munoz et al, 2006). The sensory score ranging from 1 (dislike very much) to 9 (like very much) was used to mark the overall storage quality.…”

“…CS has been widely used in the preservation of many fruits, such as grapes (Gao et al, 2013), walnuts (Sabaghi et al, 2015), and strawberries (Perdones et al, 2012), to name a few. A CS coating has been considered the most edible and biologically safe preservative coating for various types of foods because of its lack of toxicity, and its biodegradability, film-forming properties, and antimicrobial action (Pasquariello et al, 2015). The CS coating can form a thin film on the fruit surface, which can protect the fruit from pathogen attack and hinder oxygen and carbon oxygen exchanges between the inner fruit and outside atmosphere (Genskowsky et al, 2015).…”

“…The CS coating can form a thin film on the fruit surface, which can protect the fruit from pathogen attack and hinder oxygen and carbon oxygen exchanges between the inner fruit and outside atmosphere (Genskowsky et al, 2015). Moreover, CS can also induce the activity of various antioxidant enzymes to enhance the defense mechanism of the fruit's cell (Pasquariello et al, 2015).…”