Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant ( Solanum melongena L.) fruit

Shi, Junyan; Zuo, Jinhua; Zhou, Fuhui; Gao, Lipu; Wang, Qing; Jiang, Aili

doi:10.1016/j.postharvbio.2018.03.007

Cited by 62 publications

(37 citation statements)

References 35 publications

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“…POD and PPO typically catalyze reactions and cause the discoloration of fruits and vegetables. [49] POD enzymes oxidize phenolics to quinones, which are condensed to form browning polymers in the presence of H 2 O 2 . [42] This study shows that low temperatures can effectively inhibit PPO enzyme activity, thereby reducing the storage in the process of enzymatic browning substrate consumption happen.…”

Section: Changes In Pod Ppo Activity Mda Content and The Relative mentioning

confidence: 99%

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Shui

et al. 2020

International Journal of Food Properties

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In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Results demonstrated that 0°C had an excellent inhibitory effect on the activity of POD, and PPO, as well as a slight impact on the seven primary phenolic acids, the content of which decreased from 0.94 mg/g and 10.01 mg/g to 0.65 mg/g and 8.87 mg/g after a storage period of 10 d. Moreover, the malonaldehyde content (MDA), relative conductivity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH, free radical) radical scavenging capacity were 0.35 μmol/g, 64.16%, and 91.4%, respectively, while the titratable acidity (TA) and vitamin C (VC) content in the juice were 11.6 g/kg and 33.97 mg/g, respectively. The aroma components denoted by D-limonene, β-pinene, and hydrophyllene also presented a high percentage after 10 d, indicating that combining the treatment of CTS coating with clove oil as a treatment at low temperatures effectively maintained the qualitative properties of freshly cut lemons.

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Section: Changes In Pod Ppo Activity Mda Content and The Relative mentioning

confidence: 99%

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Shui

et al. 2020

International Journal of Food Properties

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“…However, the rapid loss of moisture after harvest causes peel shrinkage, sepal and pedicel browning, and loss of surface glossiness thereby limiting marketability of this fruit at ambient storage conditions (Fan et al., 2016; Singh et al., 2016; Singh et al., 2019). Moreover, low‐temperature storage (˂12°C) induces chilling injury in eggplants causing faster senescence (Shi et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…It results in loss of nutritional quality and visual appeal leading to reduced sale prices, marketability, export potential, and hence, economic loss (Ng & Wong, 2015; Prohens et al., 2007). Polyphenol oxidase (PPO) and peroxidase (POD) are the main enzymes involved in oxidative reactions of phenolic compounds leading to browning (Mishra et al., 2013; Sharma et al., 2019; Shi et al., 2018). Edible coatings are an effective means of extending the keeping quality of fresh vegetables (Hassan et al., 2018; Kerch, 2015; Romanazzi et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan coating on postharvest quality and enzymatic activity of eggplant ( Solanum melongena L.) cultivars

Sharma

Prasad

Tiwari

et al. 2020

J Food Process Preserv

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Eggplant (Solanum melongena L.), an important fruit vegetable exhibits very limited postharvest marketability, particularly due to rapid moisture loss. This study assessed the variation due to chitosan coating on different eggplant cultivars (purple long, purple round, and white long). Fruit were coated with chitosan (1%) and stored at 10 ± 2°C. The chitosan‐coated purple round cultivars (BR‐14 and PR‐5) had minimum weight loss and polyphenol oxidase (PPO) and peroxidase (POD) activity than long cultivars (Kashi Taru, IVBL‐22, and Kashi Himani), while the functional quality (anthocyanins, total phenolics, and flavonoids) of long cultivars was higher. Chitosan was effective in minimizing weight loss by about two fold and retained higher flavonoids by about 1.2–2.3 fold over uncoated fruit in different eggplant cultivars. Chitosan‐coated round (PR‐5 and BR‐14) and long (Kashi Himani, IVBL‐22, and Kashi Taru) cultivars showed an increase in storability by 8 and 6 days, respectively, over uncoated fruit. Practical Applications The coating of eggplants with chitosan is an easy to use, effective, economical, and biologically safe technique to enhance the postharvest keeping quality of eggplants. It can be employed in the postharvest supply chain to maintain quality and extend marketability of eggplants.

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“…Numerous studies have been carried out concerning the relationship between weather conditions during the growing season and phenological phases of plants, including climatic changes that have altered the beginning of spring in different latitudes and the impact of these changes on phenological phases of plants and the length of the growing season . Moreover, previous studies have demonstrated that an increase in temperature after storage restores the physiological state of membranes, and that reconditioning, which involves transferring the stored material from a low storage temperature to a higher temperature, reduces the activity and the relative expression of polyphenol oxidase …”

Section: Introductionmentioning

confidence: 99%

“…34 Moreover, previous studies have demonstrated that an increase in temperature after storage restores the physiological state of membranes, 35 and that reconditioning, which involves transferring the stored material from a low storage temperature to a higher temperature, reduces the activity and the relative expression of polyphenol oxidase. 36 The aim of this study was to determine the effect of weather conditions on the formation of BSD using a hydrothermal coefficient, and to determine the effect of a potato tuber-reconditioning treatment on the incidence of BSD.…”

Section: Introductionmentioning

confidence: 99%

Reconditioning and weather conditions affect black spot damage during storage of potato (Solanum tuberosumL.) tubers

Grudzińska

Mańkowski

2019

J Sci Food Agric

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BACKGROUND In potatoes (Solanum tuberosum L.), mechanical damage can cause the formation of black spots in the tuber flesh as the result of oxidation of phenolic compounds. This damage can result in substantial economic losses and degradation of quality. External factors contributing to the formation and the prevention of black spot damage (BSD) are not fully understood. The aim of this study was to determine the effect of weather conditions, using a hydrothermal coefficient, and of two potato tuber reconditioning methods on the formation of BSD. Five potato varieties were divided into high, moderate and low BSD susceptibility groups. The research was carried out over two growing seasons that differed greatly in precipitation and temperature. The black spot index was determined immediately after harvest and after 3 and 7 months of storage. Two reconditioning methods, applied for 7 days at 8 °C and for 7 days at 15 °C, were used for each variety. RESULTS The incidence of BSD in susceptible varieties did not depend significantly on weather conditions, although statistically significant variation was observed. We found a correlation between the hydrothermal coefficient (dry conditions) and BSD in the Etiuda variety. There was no significant effect of storage time and temperature on BSD incidence in susceptible or moderately susceptible varieties. The reconditioning methods significantly reduced the formation of BSD in tubers after storage in all three groups. Regardless of the level of susceptibility of the variety, storage time and storage temperature, the most efficient treatment to limit BSD was reconditioning for 7 days at 15 °C. CONCLUSION Identification of the significant effects of weather, and strong reduction of BSD in tubers that had been reconditioned, allows examination of the underlying mechanisms. The described reconditioning method can lead to satisfactory reduction of BSD in potato tubers. Data from this research will be of interest to potato breeders, particularly if valuable alleles that affect this phenomeon can be isolated. © 2019 Society of Chemical Industry

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Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant ( Solanum melongena L.) fruit

Cited by 62 publications

References 35 publications

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Effect of chitosan coating on postharvest quality and enzymatic activity of eggplant ( Solanum melongena L.) cultivars

Reconditioning and weather conditions affect black spot damage during storage of potato (Solanum tuberosumL.) tubers

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