Physiological response, antioxidant enzyme activities and conservation of banana treated with ethanol vapor

Abstract

Ethanol can inhibit ethylene and retard decay of several fruit. However, the effect of ethanol on ethylene and oxidative stress has not yet been observed in bananas. In this work, the effect of ethanol (vapor phase) on physiology and conservation of the banana cv. 'Prata' was investigated. Initially, a group of bananas was analyzed during 8 h of exposure to ethanol, and then another group of bananas was exposed to ethanol for 4 h and then analyzed during 12 days of storage. Ethanol and ethylene concentrations, respiration rate, superoxide dismutase and catalase activities, physico-chemical characteristics and fruit decay were evaluated. Ethanol reduced ethylene production and respiration rate of the banana only when it reached 4 h of exposure, and this was associated with a maximum absorption of ethanol in the fruit peel. Ethanol increased superoxide dismutase and catalase activities from fruit peel only in the first 2 h of exposure to ethanol, i.e. ethanol did not generate significant oxidative stress. During storage, ethanol inhibited ethylene production and was also able to delay fruit decay, but it was not able to influence the respiration rate, conversion of sugars, and fresh weight loss of the fruits. This study showed that ethanol vapor has an inhibitory effect on ethylene metabolism, but it has no potential to control post-harvest ripening of the banana cv. 'Prata'. On the other hand, ethanol delays decay, and this extends fruit shelf life, which is commercially advantageous.

Effects of Ethanol Treatment on Storage Quality and Antioxidant System of Postharvest Papaya

“…This study concluded that proper concentration of ethanol treatment could promote the activities of SOD, CAT, and APX, and hasten the antioxidant system, which is finally manifested as delay of fruit ripening and senescence. These were similar to those found on banana treated with ethanol by de França et al (2019) , and further studies of Li et al (2018) on fresh-cut strawberries found that exogenous ethanol treatment activated the related gene expression of SOD, CAT, and APX, thereby increasing activities of enzymes.…”

Sustainable Postharvest Treatments for Prolonging Asparagus (Asparagus officinalis L.) Shelf Life by Minimizing the Development of Physiological Disorders

“…Studies have shown that a 50% (v/v) ethanol washing treatment for 30 s at 10 °C resulted in the maintenance of white asparagus shelf life by reducing respiration rates and toughening during 4 days of storage at 20 °C. , Ethanol treatment reduced toughening by inhibiting the biosynthesis of secondary cell wall structural carbohydrates (i.e., cellulose and hemicellulose) and lignins. The efficiency of postharvest ethanol application to maintain asparagus quality is in accordance with studies in other produce (i.e., bananas, eggplants, and apples). − Based on studies in other fruits and vegetables, it can be hypothesized that the postharvest ethanol treatment may maintain asparagus quality by enhancing the synthesis of antioxidant enzymes (i.e., CAT, SOD, etc. ), inhibiting the synthesis of enzymes involved in lignification, and reducing respiration rates. ,, …”

“…The efficiency of postharvest ethanol application to maintain asparagus quality is in accordance with studies in other produce (i.e., bananas, eggplants, and apples). − Based on studies in other fruits and vegetables, it can be hypothesized that the postharvest ethanol treatment may maintain asparagus quality by enhancing the synthesis of antioxidant enzymes (i.e., CAT, SOD, etc. ), inhibiting the synthesis of enzymes involved in lignification, and reducing respiration rates. ,, …”

“…), inhibiting the synthesis of enzymes involved in lignification, and reducing respiration rates. 27,88,89 4.6. Ultrasound Treatment.…”

Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage

“…In fresh‐cut strawberry, 4 ml/kg ethanol vapor improved fruit quality by enhancing the activities of SOD, CAT, and POD (Li et al., 2018). In banana, ethanol had a potential to delay decay and extend shelf life by increasing activities of SOD and CAT in pericarp tissues (De França, Braga, Laureth, Dranski, & de Andrade Moura, 2019). In this study, compared to the control fruit, ethanol‐treated fruit maintained high levels of activities of SOD, CAT, and POD during storage (Figure 6).…”