Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion

Supapvanich, Suriyan; Mitsang, Preyanuch; Youryon, Pannipa; Techavuthiporn, Chairat; Boonyaritthongchai, P.; Tepsorn, Racha

doi:10.1007/s13580-018-0044-9

Cited by 14 publications

(16 citation statements)

References 34 publications

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“…The lightness coefficient (L*) and Chroma (C*) parameters were also determined here, although no significant differences were seen between the treatments (data not shown). According to Shafiee et al [ 22 ] and Supapvanich et al, [ 23 ], SA has no impact on the surface lightness of strawberry and wax apple fruit, respectively, while the hue angles of their SA-treated fruit were higher than the controls.…”

Section: Resultsmentioning

confidence: 99%

Salicylic and Methyl Salicylic Acid Affect Quality and Phenolic Profile of Apple Fruits Three Weeks before the Harvest

Gacnik

Veberič

Hudina

et al. 2021

Plants

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Effects of spraying over apple trees (Malus domestica; 'Topaz') with methyl salicylic acid (MeSA) and SA during fruit maturation were investigated for quality parameters (weight, firmness, hue angle, red blush, yield) and phenolic profile of the peel and pulp (HPLC–mass spectrometry). These treatment effects were also investigated for activities of the phenylpropanoid pathway enzymes phenylalanine ammonia-lyase, chalcone synthase and isomerase (combined), and flavanone-3β-hydroxylase. The MeSA and SA treatments resulted in poor fruit peel coloration, with higher hue angles and 20% and 10% lower red blush, respectively. Anthocyanin levels were also significantly lower (56%) for MeSA treatment. MeSA stimulated activities of phenylalanine ammonia-lyase and chalcone synthase/isomerase, which resulted in higher levels of flavanols (to 34%), flavonols (to 33%), and hydroxycinnamic acids (to 29%), versus control. Therefore, while these salicylate treatments improve levels of some beneficial polyphenols, they also have negative effects on the external quality characteristics of the fruit.

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Section: Resultsmentioning

confidence: 99%

Salicylic and Methyl Salicylic Acid Affect Quality and Phenolic Profile of Apple Fruits Three Weeks before the Harvest

Gacnik

Veberič

Hudina

et al. 2021

Plants

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“…Additionally, wax apple has a thin pericarp and abundant water content; thus, it might suffer physical damage and cracks during transportation and become brown and perishable ( Supapvanich et al., 2012 ). Wax apple can only be kept in storage for a week at ambient temperature ( Supapvanich et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Exogenous Melatonin Attenuates Post-Harvest Decay by Increasing Antioxidant Activity in Wax Apple (Syzygium samarangense)

et al. 2020

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Wax apple is one of the most popular tropical fruit but undergoes serious post-harvest decay during storage, transportation and marketing. Melatonin (MT) plays important roles in plant growth, development and stress responses. However, its function in post-harvest preservation of fruit remains largely unknown. In the present study, the physiological function and molecular mechanism of exogenous MT for post-harvest preservation were evaluated in wax apple fruit. Results showed that MT treatment remarkably reduced decay incidence and the accumulation of excess reactive oxygen species (ROS) but increased the activity of antioxidant enzymes, suggesting that exogenous MT alleviates the post-harvest decay of wax apple by regulating the balance between ROS production and antioxidant system. Meanwhile, the gene expression was analyzed by transcriptome confirmed by quantitative PCR. This study provides insights into the regulatory mechanism and proper application strategies for post-harvest preservation of wax apple and other fruits though melatonin manipulation.

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“…Moreover, Asghari and Aghdam () reported that SA application induces antioxidant system horticultural crops. SA plays an essential role in controlling the changes in color, firmness, softening, weight loss, and total soluble solids (TSS) content in grape berries, cherry, and wax apple fruit (Chamkha, Cathala, Cheynier, & Douillard, ; Shafiee, Taghavi, & Babalar, ; Supapvanich et al, ). SA also enhances bioactive compounds such as total phenolic (TP) compounds and ascorbic acid in cherry fruit (Dokhanieh, Aghdam, Rezapour Fard, & Hassanpour, ) and stimulates antioxidant enzyme activities such as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) in Agaricus bisporus (Dokhanieha & Aghdamb, ).…”

Section: Introductionmentioning

confidence: 99%

“…SA also enhances bioactive compounds such as total phenolic (TP) compounds and ascorbic acid in cherry fruit (Dokhanieh, Aghdam, Rezapour Fard, & Hassanpour, ) and stimulates antioxidant enzyme activities such as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) in Agaricus bisporus (Dokhanieha & Aghdamb, ). Supapvanich et al () reported that exogenous SA treatment at the concentration of 0.5 mM prevented skin pitting and induced bioactive compounds including antioxidant enzymes activities in wax apple fruit during cold storage.…”

Section: Introductionmentioning

confidence: 99%

Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage

et al. 2019

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The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.

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Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion

Cited by 14 publications

References 34 publications

Salicylic and Methyl Salicylic Acid Affect Quality and Phenolic Profile of Apple Fruits Three Weeks before the Harvest

Salicylic and Methyl Salicylic Acid Affect Quality and Phenolic Profile of Apple Fruits Three Weeks before the Harvest

Exogenous Melatonin Attenuates Post-Harvest Decay by Increasing Antioxidant Activity in Wax Apple (Syzygium samarangense)

Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage

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