NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

Zhang, Wangshu; Jing, Luyang; Chen, Huiyun; Sheng, Zhang

doi:10.1111/ijfs.15450

Cited by 5 publications

(4 citation statements)

References 37 publications

(42 reference statements)

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“…5 ), and also effectively reduces the content of MDA in fruit ( Fig. 4 ), thus delaying the aging of fruits during storage (delaying the decline in fruit quality), which is similar to the experimental results of Zhang et al (2022) [ 51 ], and Gago et al (2016) [ 52 ].…”

Section: Discussionsupporting

confidence: 87%

Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes

Shi,

Zhou,

et al. 2023

Heliyon

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Section: Discussionsupporting

confidence: 87%

Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes

Shi,

Zhou,

et al. 2023

Heliyon

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“…The consequently lower oxygen within coated fruit could be attributed to the higher TPC in treated fruit due to reduced PPO activity. The inhibition of PPO activity by coating treatments has been largely observed in the literature [ 57 , 58 , 59 , 60 ]. Furthermore, BRs have been reported to induce higher PAL activity [ 40 , 46 ], which is integrated with the BR-induced plant defence mechanism.…”

Section: Resultsmentioning

confidence: 99%

Effect of Chitosan-24-Epibrassinolide Composite Coating on the Quality Attributes of Late-Harvested Pomegranate Fruit under Simulated Commercial Storage Conditions

Mwelase

Fawole

2022

Plants

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This study evaluated the efficacy of chitosan (CH) functionalized with 24-epibrassinolide (EBR) coating in terms of preserving the postharvest quality of late-harvested pomegranate (cv. Wonderful) fruit. Late-harvested pomegranate fruit were immersed for 3 min in different surface treatment solutions—CH 1.5% (w/v), CH + 2 µM EBR, CH + 5 µM EBR, CH + 10 µM EBR and CH + 15 µM EBR—and distilled water was used as a control treatment. The fruit were air-dried and subjected to long storage duration at 5 °C with 85 ± 5 RH for 12 weeks. At 4-week sampling intervals, a batch of fruits was placed at 21 ± 2 °C and 65–70% RH for a further 3 d period to simulate retail conditions before measurements were taken. Fruit physiological responses, physico-chemical properties, phytochemical contents, antioxidant capacity and physiological disorders were monitored during storage. The results showed that the CH-EBR composite edible coatings significantly (p < 0.05) delayed degradative processes due to senescence. The CH-EBR treatments delayed colour, texture and total soluble solids (TSS) degradation and reduced weight loss, respiration, electrolyte leakage and spoilage compared to the control and CH treatment. The treatment effect was more noticeable on fruit treated with CH + 10 µM EBR, which exhibited lower weight loss (18.19%), respiration rate (7.72 mL CO2 kg−1 h−1), electrolyte leakage (27.54%) and decay (12.5%), and maintained higher texture (10.8 N) and TSS (17.67 °Brix) compared to the untreated fruit with respective values of 24.32%, 18.06 mL CO2 kg−1 h−1, 43.15%, 37.5%, 8.32 N and 17.03 °Brix. This was largely attributed to the significantly higher antioxidant content, including the ascorbic acid content, total phenol content, total anthocyanin content and DPPH (radical scavenging activity), of the coated fruit compared to the control fruit. Therefore, CH + 10 µM EBR treatment is recommended as a postharvest management strategy to improve the quality preservation of late-harvested pomegranate fruit during storage.

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“…Physical methods include exposure of food to low temperature (Meng et al 2009;Zhang et al 2022b), heat (Steiner et al 2006), light (McDonald et al 2012, and modified atmosphere packaging (Malakou et al 2005;Özkaya et al 2016). Acidic electrolyzed water (Zhi et al 2017), nanotechnology (Liu et al 2020;Zhang et al 2022a) and bio-preservative methods (Islam et al 2018) are also widely used in freshcut preservation. Some chemicals are also commonly used as anti-browning agents in the food preservation (Oms-Oliu et al 2010) which include hydrogen sulfide (Wang et al 2023), ascorbate calcium (Sortino et al 2022), 1-methylcyclopropene and phytic acid (Jiang et al 2023) and L-cysteine (Gohari et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Combination of soy protein isolate and calcium chloride inhibits browning and maintains quality of fresh-cut peaches

et al. 2023

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Fresh-cut fruits are often more perishable and exhibit browning shortly after pulp is cut and exposed to natural atmosphere. In this study, fresh-cut peaches were treated with distilled water (control), 20 g L-1 soy protein isolate (SPI), 10 g L-1 calcium chloride (CaCl2) or 20 g L-1 soy protein isolate + 10 g L-1 calcium chloride (20 g L-1 SPI + 1.0 g L-1 CaCl2), respectively, and then stored at 0°C to assess the protective effects of these treatments on the qualities and the antioxidative system of fresh-cut peaches. The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control. Compared with other treatments, treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 2 significantly decreased weight loss rate, bacterial growth, respiratory rate and ethylene emission of fresh-cut peaches. Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 also inhibited increase in browning degree, production of reactive oxygen species, malonaldehyde and total phenols, and maintained higher activities of superoxide dismutase and catalase, whereas inhibited the activities of peroxidase and polyphenol oxidase. These results suggest that treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 enhanced antioxidant activities of fresh-cut peaches, inhibited browning, and was more effective in maintaining the quality of fresh cut peaches. Keywords: Edible coating; Ethylene emission; Phenolic contents; Respiration rate; Active oxygen species

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NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

Cited by 5 publications

References 37 publications

Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes

Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes

Effect of Chitosan-24-Epibrassinolide Composite Coating on the Quality Attributes of Late-Harvested Pomegranate Fruit under Simulated Commercial Storage Conditions

Combination of soy protein isolate and calcium chloride inhibits browning and maintains quality of fresh-cut peaches

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