Postharvest application of methyl jasmonate, 1-methylcyclopropene and salicylic acid extends the cold storage life and maintain the quality of ‘Kinnow’ mandarin (Citrus nobilis L. X C. deliciosa L.) fruit

Baswal, A K; Dhaliwal, H. S.; Singh, Zora; Mahajan, B. V. C.; Gill, K. S.

doi:10.1016/j.postharvbio.2019.111064

Cited by 66 publications

(45 citation statements)

References 46 publications

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“…It is speculated that 1‐MCP is more effective when applied at higher concentrations (Watkins, 2016). This effect was previously noted in ‘Kinnow’ mandarin (Baswal et al., 2020) and other citrus fruits (Dou et al., 2005), nevertheless no significant effect of 1‐MCP concentration was found in case of apple cv. Bramley (Dauny & Joyce, 2002).…”

Section: Factors Influencing the Response To 1‐mcpsupporting

confidence: 62%

“…The inhibitory effect of 1‐MCP application on citrus degreening process have been reported (Porat et al., 1999; Win et al., 2006). It also resulted in minimum incidence of chilling injury (Tavallali & Moghadam, 2015), delayed softening (Asrey et al., 2012) and inhibited the activities of fruit softening enzymes beside maintaining the post‐harvest quality of cold‐stored ‘Kinnow’ mandarin fruit (Baswal et al., 2020).…”

Section: Response Of 1‐mcp On Important Horticultural Cropsmentioning

confidence: 99%

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1‐methylcyclopropene potentials in maintaining the postharvest quality of fruits, vegetables, and ornamentals: A review

Baswal

Ramezanian

2020

J Food Process Preserv

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1‐Methylcyclopropene (1‐MCP) application influences the post‐harvest ripening process in numerous horticultural crops by inhibiting the ethylene perception as it competes with ethylene for binding receptors and thereby retards the down regulation processes. Successful commercialization of 1‐MCP requires a balance between its concentration to be applied, exposure time and type of crop. This review article describes 1‐MCP application for maintaining the post‐harvest quality in selected horticultural crops. Practical applications This review article delivers key information as how 1‐MCP application significantly influenced the post‐harvest quality of selected horticultural crops in recent years. Furthermore, this review article would also address different factors influencing the response to 1‐MCP which would expand more knowledge among growers for its successful application.

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Section: Factors Influencing the Response To 1‐mcpsupporting

confidence: 62%

Section: Response Of 1‐mcp On Important Horticultural Cropsmentioning

confidence: 99%

1‐methylcyclopropene potentials in maintaining the postharvest quality of fruits, vegetables, and ornamentals: A review

Baswal

Ramezanian

2020

J Food Process Preserv

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“…Then, 80 uniform fruits without visual defects were sorted and randomly grouped into four lots of 20 fruits for the replication for each treatment (16 lots × 80 for each treatment = total 1280). The sorted pears were washed with a disinfectant solution of sodium hypochlorite (2.5 mL L −1 ) and the excess of water was removed 19 . Different SA concentrations (1, 2, and 3 mmol L −1 ) were formulated by dissolving the SA powder in a small amount of warm water and achieving the total concentration by dissolving the mixture in the required amount of distilled water.…”

Section: Methodsmentioning

confidence: 99%

Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage

et al. 2020

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BACKGROUND‘Patharnakh’ pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving the storage life of the fruit. In this study, the efficacy of different concentrations (1, 2, and 3 mmol L−1) of salicylic acid (SA), a well‐known signaling molecule, was explored to overcome browning and maintain the postharvest quality of the Patharnakh pear during cold storage.RESULTSSA treated pears were better than the untreated fruits in all of the studied parameters. SA application alleviated the rate of weight loss and respiration, and lowered the decay percentage. The efficacy of SA in the reduction of polyphenol oxidase (PPO) activity, which correlates negatively with the total phenolic content, was quite noticeable. The SA treated fruits exhibited a slower oxidation of the total phenol content by inhibiting the action of PPO and retaining the total phenolic content, leading to lower incidence of browning. SA effectively maintained the ascorbic acid content and superoxide dismutase activity. Total soluble solids, titratable acidity, ascorbic acid, and pH of the pears were highest with the SA treatment.CONCLUSIONThe 2 mmol L−1 SA treatment exhibited the best result of reducing fruit decay and tissue browning, and maintaining the postharvest quality parameters of pear up to 60 days of cold storage. © 2020 Society of Chemical Industry

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“…The accumulation of these bioactive compounds in the fruit can be hampered due to unsafe usages of different post-harvest approaches and lack of appropriate storage facilities (Connor et al, 2002). Recently, the post-harvest application of various GRAS chemicals on 'Kinnow' mandarin resulted in significantly higher levels of ascorbic acid and total carotenoids (Baswal et al, 2020), and total phenols and antioxidant activity (Haider et al, 2020). The efficacy of different concentrations of ethylene inhibitors viz., 1-MCP, MeJA and SA on bioactive compounds including phenolics, flavonoids, antioxidants, protein and total free amino acids in 'Kinnow' mandarin fruit during cold-storage warrants to be investigated.…”

Section: Introductionmentioning

confidence: 99%

“…Istanbul) (Selcuk and Erkan, 2015). Earlier, the application of 1-MCP has been reported to maintain the post-harvest quality of 'Kinnow' mandarin (Asrey et al, 2012;Baswal et al, 2020;Tavallali and Moghadam, 2015) but no information is available on the dynamics of total phenols, flavonoids, total antioxidants, protein and total free amino acids content in 'Kinnow' mandarin fruit during long-term cold storage and demands to be investigated.…”

Section: Introductionmentioning

confidence: 99%

Post-harvest Application of Methyl Jasmonate, 1-Methylcyclopropene and Salicylic Acid Elevates Health-promoting Compounds in Cold-stored ‘Kinnow’ Mandarin (Citrus nobilis Lour x C. deliciosa Tenora) Fruit

Baswal

Dhaliwal

Singh

et al. 2021

International Journal of Fruit Science

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An investigation was carried out to evaluate the influence of the postharvest application of different ethylene inhibitors viz., 1-methylcylcopropene (1-MCP; 500, 1000 and 1500 ppb), methyl jasmonates (MeJA; 1, 2 and 3 mM) and salicylic acid (SA; 1, 2 and 3 mM) on health-promoting compounds such as total phenols, total antioxidants, flavonoids, protein, total free amino acids and sugars in cold-stored 'Kinnow' mandarin fruit. The fruit were stored at 6 ± 1°C and 90 ± 5% RH for 75 days. Fruit treated with MeJA (1 mM), 1-MCP (1500 ppb) and SA (2 mM) maintained significantly highest levels of total phenols, total antioxidants activity, flavonoids, protein, total free amino acids and sugars as compared with the control. In conclusion the post-harvest application of MeJA (1 mM), 1-MCP (1500 ppb) and SA (2 mM) can be used to maintain the highest levels of these bioactive compounds in cold-stored 'Kinnow' mandarin fruit for up to 60 days.

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Postharvest application of methyl jasmonate, 1-methylcyclopropene and salicylic acid extends the cold storage life and maintain the quality of ‘Kinnow’ mandarin (Citrus nobilis L. X C. deliciosa L.) fruit

Cited by 66 publications

References 46 publications

1‐methylcyclopropene potentials in maintaining the postharvest quality of fruits, vegetables, and ornamentals: A review

1‐methylcyclopropene potentials in maintaining the postharvest quality of fruits, vegetables, and ornamentals: A review

Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage

Post-harvest Application of Methyl Jasmonate, 1-Methylcyclopropene and Salicylic Acid Elevates Health-promoting Compounds in Cold-stored ‘Kinnow’ Mandarin (Citrus nobilis Lour x C. deliciosa Tenora) Fruit

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