Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage

Kumar, Deepak; Mishra, Dharmendra; Chakraborty, Binayak; Kumar, Pankaj

doi:10.1007/s13197-011-0384-2

Cited by 74 publications

(54 citation statements)

References 20 publications

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“…There was a relation between L* values and electrolyte leakage and MDA content, which reconfirms the conclusion that EBR has protective effects against membrane disintegration. PPO and POD activities PPO plays a pivotal role in the process of enzymatic browning in several horticultural products (Kumar et al 2011). It promotes enzymatic browning by catalyzing the oxidation of phenolic compounds in the presence of oxygen.…”

Section: Pulp Browningmentioning

confidence: 99%

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

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This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1°C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.

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Section: Pulp Browningmentioning

confidence: 99%

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

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“…In peach fruit alleviation of CI was achieved at 1 mM but failed at 0.7 mM or lower SA concentrations and in pomegranate fruit SA treatments, especially at 2 mM concentration, were highly effective in reducing CI and electrolyte leakage in the husk of pomegranate. Kumar et al (2011) reported that the application of salicylic acid led to reduce the litchi fruit pericarp browning, relative leakage rate, and decay percentage. It was effective in reduction of polyphenol oxidase (PPO) activity and improvement of anthocyanin pigments of the fruit pericarp.…”

Section: Chilling Injury and Electrolyte Leakagementioning

confidence: 99%

Alleviation of postharvest chilling injury of tomato fruit by salicylic acid treatment

et al. 2012

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Tomato fruit at the mature green stage were treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury (CI), electrolyte leakage (EL), malondialdehyde (MDA) and proline contents and phospholipase D (PLD) and lipoxygenase (LOX) activities during cold storage. PLD and LOX activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit.

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“…Plant hormone is a kind of naturally produced small molecular residues, which has been proven to be closely associated with plant development and stress resistance (Wang et al, 2014). A recent study has shown that, the application of plant hormone salicylic acid could significantly delay the pericarp browning and quality degradation of ambiently stored litchi fruit (Kumar et al, 2013). However, until now, there has not been a reported preservative method designed to retain the fresh weight of postharvest lettuce via the alleviation of transpiration through specifically closing the stomata.…”

Section: Introductionmentioning

confidence: 99%

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

Liu¹,

Yang²,

Zhao³

et al. 2015

Food Sci. Technol (Campinas)

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Postharvest lettuce often lose water, thus affecting both its market value and consumer acceptance. However, the mechanism of the water-loss is still waiting well exploration. The aim of the present study was to investigate the effect of a foliar application of ABA on the fresh weight-loss and the chlorophyll content of postharvest lettuce as well as its association with the regulation of stomata. The present data demonstrated that exogenously application of ABA, in a concentration range of 0 to 100 µM, significantly lowered the fresh weight-loss of postharvest lettuce. ABA also delayed chlorophyll reduction during ambient storage, but this protective effect was ABA concentration-dependent. Among the tested ABA concentrations, 50 µM or lower ABA produced an inhibition effect on chlorophyll degradation in postharvest lettuce leaves. The results demonstrated that the exogenous ABA treatment can obviously reduce the transpiration rate of lettuce leaves by promoting the stomatal closure of postharvest lettuce, therefore eventually delay fresh weight-loss. The present study primarily showed that the application of exogenous ABA, which originated from a naturally-produced phytohormone, has a great potential in retaining the freshness of postharvest lettuce that is stored in an ambient condition, although possible practical application still need to be further evaluated.Keywords: lettuce; postharvest; abscisic acid; water-loss; stomatal closure. Practical Application:The effect of a foliar application of ABA on postharvest lettuce was investigated. The results demonstrated that the ABA, which originated from a naturally-produced phytohormone, can obviously reduce the transpiration rate of lettuce leaves by promoting the stomatal closure of postharvest lettuce, therefore eventually delay fresh weight-loss and chlorophyll reduction during ambient storage. The strategy could potentially be used as an alternative for lettuce producer and retailer to effectively retain the fresh of postharvest lettuce products.

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Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage

Cited by 74 publications

References 20 publications

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Alleviation of postharvest chilling injury of tomato fruit by salicylic acid treatment

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

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