Low temperature conditioning reduces postharvest chilling injury in loquat fruit

Cai, Chong; Xu, Changjie; Shan, Lanlan; Li, Xian; Zhou, Chunhua; Zhang, Wangshu; Ferguson, Ian B.; Chen, Kunsong

doi:10.1016/j.postharvbio.2006.04.015

Cited by 115 publications

(116 citation statements)

References 19 publications

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“…292 The key factors for the application of this technology are the difference in temperature between the conditioning and the cold storage and the duration of the conditioning treatment. 289,290 Although Hofman et al 291 did not observe benefits of the combined application of the two treatments (treatment with hot water and LTC), Wang 106 and Sapitnitskaya et al 218 observed that the consecutive application of the two treatments was much more effective for reducing CI than their separate application. This suggests that each treatment activates different defence pathways in response to low temperatures.…”

Section: Postharvest Technologies For Inhibit-ing or Delaying CImentioning

confidence: 99%

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.

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Section: Postharvest Technologies For Inhibit-ing or Delaying CImentioning

confidence: 99%

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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“…Similarly, expression levels of EjCADs are expressed as a ratio relative to the Ej-CAD1 of harvest time point, and those of Ej4CL and EjPOD are expressed as a ratio relative to that of the harvest time point. All Q-PCR reactions were normalized using the Ct value corresponding to a loquat actin gene reduce low temperature damage in most fruit, and in loquats this also slows the rate of Wrmness increase and ligniWcation (Cai et al 2006c). Therefore, we used a LTC treatment of 5°C for 6 days prior to storage at 0°C to make a comparison of the eVects of low temperature in modifying rates of Wrmness and ligniWcation changes in LYQ fruit, again following the expression patterns of EjCAD1.…”

Section: Expression Patterns In Ripening Fruitmentioning

confidence: 99%

Characterization of cDNAs associated with lignification and their expression profiles in loquat fruit with different lignin accumulation

Shan

Wang

et al. 2008

Planta

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The ripening fruit of two loquat (Eriobotrya japonica Lindl.) cultivars with different levels of lignin accumulation provide an intriguing example of lignification in flesh tissue. Increase in firmness as a result of lignification in ripening red-fleshed Luoyangqing (LYQ) fruit was confirmed, whereas white-fleshed Baisha (BS) fruit softened without lignification. Six cDNAs associated with the lignification pathway, i.e. EjPAL1, EjPAL2 (phenylalanine ammonia lyase, PAL, EC 4.3.1.5), Ej4CL (4-coumarate: coenzyme A ligase, 4CL, EC 6.2.1.12), EjCAD1, EjCAD2 (cinnamyl alcohol dehydrogenase, CAD, EC 1.1.1.195) and EjPOD (peroxidase, POD), were cloned from flesh tissue of LYQ fruit. Expression profiles of the six corresponding genes differed greatly in different tissues, and during fruit development and ripening in both LYQ and BS cultivars. Associated activities of PAL, 4CL, CAD, and POD enzymes were also measured. CAD and POD enzyme activities and the expression of EjCAD1 and EjPOD genes were most closely associated temporally with lignification of loquat flesh tissue. Levels of EjCAD1 transcripts were particularly aligned with changes in lignification during ripening as modified either by ethylene treatment or low temperature conditioning. The two PAL genes showed different expression patterns during fruit development, with EjPAL1 strongly expressed in mature fruit and EjPAL2 only expressed in early stages of development. In addition, EjCAD1 expression was stimulated by low temperature and may contribute to low temperature injury in the fruit. Our integrated data on lignin, monolignol precursors, and associated enzymes and genes, provide a consistent model of fruit lignification.

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“…The severity of internal browning index was measured according to the method [21] as follows: 0: none; 1: browning area < 5%; 2: browning area 5-25%; 3: browning area 25-50%; 4: browning area > 50%. The internal browning index was calculated using the following formula: browning index = ∑[(browning level) × (number of fruit at that browning)]/ (4 × total number of fruit in each treatment) × 100%.…”

Section: Measurement Of Decay and Browningmentioning

confidence: 99%

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

Chen

Shao

et al. 2018

Journal of Food Quality

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The effects of ultrasonic treatment (UT, 400 watts for 6 min) combined with peracetic acid (PA, 0.4% (W/W)) treatment on fruit decay, browning, and quality and physiological changes in loquat fruit stored at 20 ∘ C were investigated. The results showed that treatment with UT or PA alone significantly reduced both decay and browning index in loquat fruit compared with the control. The combined treatment was more effective in decreasing decay and browning index and maintaining higher quality parameters than UT or PA treatment alone. Loquat fruits treated with the combined treatment maintained higher activities of polyphenol oxidase (PPO) and peroxidase (POD) than those treated with other treatments. In addition, UT combined with PA treatment significantly reduced the increase of firmness and increased fruit extractable juice, total soluble solid (TSS), and ascorbic acid content in loquat fruit. Moreover, the contents of total phenolics and total flavonoids were enhanced by the combination of UT and PA treatment. The combination of UT and PA treatment could be a useful method to reduce decay and browning in loquat fruit stored at room temperature, which has potential for application in the loquat industry.

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Low temperature conditioning reduces postharvest chilling injury in loquat fruit

Cited by 115 publications

References 19 publications

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

Characterization of cDNAs associated with lignification and their expression profiles in loquat fruit with different lignin accumulation

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

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