Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)

Addai, Zuhair Radhi; Abdullah, Aminah; Mutalib, Sahilah Abd.

doi:10.1063/1.4858736

Cited by 12 publications

(13 citation statements)

References 16 publications

(22 reference statements)

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“…AV gel facilitates the induction of phenylalanine ammonia lyase biosynthesis by flavonoids in fruit, which might be responsible for maintaining a high flavonoid content for a longer period of time [ 55 ]. These outcomes are in close agreement with those of other authors who applied different coatings on fruits and found them effective for preserving flavonoids content in tomato [ 56 ] and papaya [ 57 ]. Our results indicate that AV gels maintained quercetin and rutin contents during the storage period.…”

Section: Resultssupporting

confidence: 92%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

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Section: Resultssupporting

confidence: 92%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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“…The present investigation conforms with Ranjbar et al [41] reports that the nano-calcium treatment with the doses of 2.5% showed the maximum TPC compared to the control in apple and persimmon fruit [53]. Our findings are in line with those of Addai et al [24], who found that the amount of TPC had a significant effect on different harvesting stages of papaya fruits, and that the amount of TPC increased as maturity stages progressed. However, CaCl 2 increased the polysaccharide content in the fruit cell wall and maintained the strength of the cell membrane, which ultimately prevents the senescence-induced stress and delays the release or oxidize the phenolic compound from the fruit matrix [9].…”

Section: Total Phenolic Content (Tpc) and 22-diphenyl-1-picrylhydrazyl (Dpph)supporting

confidence: 93%

“…1 Whatman filter paper, and the supernatant was ready for DPPH (2,2-diphenyl-1picrylhydrazyl) and TPC (total phenolic content) determination. The supernatant was stored in the chiller pending the time the experiment would be carried out, and it is a slight modification of the methods reported by [24].…”

Section: Sample Extraction For Antioxidant Determinationmentioning

confidence: 99%

Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

et al. 2021

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Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which are beneficial to human health. They are one of the most commercially high-value vegetable crops that experience a huge postharvest loss after harvest. The present experiment is conducted to investigate the effect of different maturity stages (mature green, breaker, and half-ripe stage), pre- and post-harvest treatment with different concentrations (0.0%, 1.0%, 1.5%, and 2.0%, w/v) of calcium chloride (CaCl2) on the postharvest performance, antioxidant and enzymatic activity of lowland tomato fruits, stored at ambient temperature (28 ± 2 °C and 75 ± 5% RH). Tomato fruit of mature green stage treated with 2% CaCl2 significantly (p = 0.05) declined the ethylene production (15.53%), weight loss (16.43%), and delayed color development by slowly synthesizes the lycopene content as well as extended the shelf life. The maximum amount of total phenolic content (TPC) was demonstrated at the highest level of CaCl2 (2%) after 20 days of storage life at ambient conditions. The concentration of CaCl2 influenced the activity of different plant defense enzymes, and the higher doses of CaCl2 (2%) accelerated the activity of peroxidase (POD) (13%), polyphenol oxidase (POP) (7.3%), and phenylalanine ammonia-lyase (PAL) (8.5%) relative to that of the control samples. Therefore, the tomato producers and traders could extend the storage duration of tomato fruits by harvesting at the mature green stage and applying 2% CaCl2 in both pre-and postharvest at ambient storage conditions.

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“…Chitosan coating on guava fruits facilitates the induction of phenylalanine ammonia-lyase pathway in fruit, which might be responsible for maintaining a high level of flavonoid content for a more extended period [41]. These findings are in close agreement with the results from other studies, which applied different coatings on fruits and found them adequate for maintaining or preserving the levels of flavonoids in papaya [42], and in tomato [43]. The findings of current research demonstrated that the doses of 1.5 and 2.0% chitosan treatments effectively maintain the levels of flavonoids and rutin.…”

supporting

confidence: 90%

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (<em>Psidium guajava</em> L.) Fruit in Room and Refrigerated Temperatures

Shamshad¹,

Iqbal²,

Razis³

et al. 2021

Preprint

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Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

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Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)

Cited by 12 publications

References 16 publications

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (<em>Psidium guajava</em> L.) Fruit in Room and Refrigerated Temperatures

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