Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage

Zhu, Yuyan; Yu, Jie; Brecht, Jeffrey K.; Jiang, Tianjia; Zheng, Xiaolin

doi:10.1016/j.foodchem.2015.06.001

Cited by 92 publications

(44 citation statements)

References 26 publications

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“…Moreover, fruit treated by ASA was characterized be a significantly lower total phenolics content as compared to the control. Results recently obtained by Zhu et al (2016) were promising in relation to OX application. Authors stated that the OX treatment increased quality and induced disease resistance in kiwifruit.…”

Section: Resultsmentioning

confidence: 76%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

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Section: Resultsmentioning

confidence: 76%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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“…However, it has been reported that postharvest OA treatments decreased softening and delayed the ripening process in some climacteric fruit, such as mango, peach and even plum . In other climacteric fruit, preharvest OA also delayed postharvest ripening by retarding softening, such as in peach and kiwifruit . On the other hand, a postharvest OA treatment effect on alleviating fruit CI symptoms has been also reported .…”

Section: Resultsmentioning

confidence: 99%

“…Thus research aimed at finding out preharvest treatments by using natural, eco‐friendly and safety compounds with effects on increasing fruit quality at harvest and after storage is needed. In this sense, the effect of OA preharvest treatment on fruit quality attributes has been recently reported in sweet cherry, kiwifruit and peach . However, as far as we know, no information is available in the literature regarding OA preharvest treatment in plums.…”

Section: Introductionmentioning

confidence: 99%

Oxalic acid preharvest treatment increases antioxidant systems and improves plum quality at harvest and during postharvest storage

et al. 2018

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“…Kiwifruit is also easily infected by fungal pathogens during postharvest storage (Toussaint, Magali, & Nathalie, 2010;Wang et al, 2015), and the main causes of postharvest kiwifruit spoilage are grey mould decay (Botrytis cinerea) and blue mould decay (Penicillium expansum) (Zhu, Yu, Brecht, Jiang, & Zheng, 2016). As a typical respiration climacteric fruit, kiwifruit has an obvious physiological after-ripening process, coupled with extrusion, collisions and other mechanical damage during harvest.…”

Section: Introductionmentioning

confidence: 99%

Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum

Luo

Bai

et al. 2019

Journal of Phytopathology

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The objective was to reveal the effects of ozone treatment on quality maintenance and resistance to Botrytis cinerea and Penicillium expansum in kiwifruit during postharvest storage. Kiwifruits were treated with 79.44 ppm gaseous ozone for 1 hr once a day for 7 day at 0°C to determine the effects of ozone treatment on the quality and disease incidence caused by B. cinerea and P. expansum in vivo and the growth of B. cinerea and P. expansum in vitro. Ozone treatment significantly reduced the disease incidence of kiwifruit and inhibited the mycelial development and spore germination of B. cinerea and P. expansum. High levels of fruit firmness and titratable acidity were maintained in the ozone‐treated kiwifruit, and the activities of the defence‐related enzymes were remarkably enhanced. Therefore, ozone treatment may be an effective method to maintain the quality of kiwifruit and control its decay during postharvest storage.

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Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage

Cited by 92 publications

References 26 publications

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Oxalic acid preharvest treatment increases antioxidant systems and improves plum quality at harvest and during postharvest storage

Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum

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