Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response

Jiménez-Muñoz, Raquel; Palma, Francisco; Carvajal, F.; Castro-Cegrí, Alejandro; Pulido, Amada; Jamilena, Manuel; Romero‐Puertas, María C.; Garrido, Dolores

doi:10.1016/j.postharvbio.2020.111345

Cited by 41 publications

(9 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The weight loss of uncoated zucchinis evaluated in this study increased with storage time ( Figure 4 ); similar behavior was reported during the usual two weeks of storage reported by other studies [ 3 , 5 ].…”

Section: Resultssupporting

confidence: 88%

“…Due to its over 90% moisture content, zucchinis are highly perishable vegetables, with an average storage life of 1–2 weeks at 7–10 °C, they are cold-sensitive and susceptible to chilling injury when stored at temperatures below 7 °C [ 2 , 3 , 4 ]. Simultaneous depletion of antioxidant defense and reactive oxygen species occurrence during zucchini postharvest cold storage [ 5 ] leads to their rapid deterioration, visible by browning, firmness loss, and decay [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

“…To strengthen the quality during storage, extend shelf-life, and increase market acceptability of raw zucchini, several technologies are available: e.g., vacuum impregnation [ 6 ], γ-aminobutyric acid treatment [ 7 ], hot water forced convection treatment [ 8 ], nitric oxide treatment [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

et al. 2022

View full text Add to dashboard Cite

Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

et al. 2022

View full text Add to dashboard Cite

show abstract

“…These adverse changes in appearance are due to chemical and biochemical reactions, physical changes, and microbial activity. One of the major problems of ZF during CS is the creation of CI on its surface, which reduces the customer’s acceptance of the product and is a limiting factor in the shelf life of ZF during CS (Carvajal et al, 2015; Jiménez‐Muñoz et al, 2021). CI causes browning, weight loss, paleness, cavities, and tissue softening (Jiménez‐Muñoz et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Zucchini contains niacin and tryptophan. The minerals in zucchini include potassium, iron, zinc, sodium, copper, calcium, and manganese (Jiménez‐Muñoz et al, 2021; Verdejo‐Lucas & Talavera, 2019; Wang et al, 2020; Zhang et al, 2019; Zuo et al, 2021). Zucchini is cold sensitive and when stored at low temperatures, it suffers from tissue damage caused by chilling injury.…”

Section: Introductionmentioning

confidence: 99%

Effect of gelatin–alginate coating containing anise ( Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini ( Cucurbita pepo L.) fruit during storage

Jafari

Zandi

Ganjloo

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

Pre‐harvest application of sodium nitroprusside enhances storage root quality in red beet cultivated under normal and drought conditions

Ferreira,

Henschel,

Mendes

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThe role of nitric oxide (NO) in plant stress tolerance, as well as in increasing post‐harvest quality, has been extensively demonstrated in several fruits and vegetable crops; however, the effects of its pre‐harvest application on post‐harvest quality are still poorly documented. Therefore, the pre‐harvest application of NO in red beet (Beta vulgaris subsp. vulgaris) plants cultivated under well‐watered and drought conditions was evaluated to assess whether it improves the post‐harvest quality of their storage roots. Red beet plants cultivated under well‐watered (80% of water holding capacity) or drought condition (15% of water holding capacity) were sprayed weekly with water (control) or 100 μmol L−1 sodium nitroprusside (SNP), an NO donor. Sixty‐six days after sowing, red beet roots were harvested, and root yield, total sugar yield, reducing sugars, non‐reducing sugars, proteins, lipids, root ashes, root moisture, soluble solids, titratable acidity, pH, vitamin C, total phenolics, total betalains, betacyanins, betaxanthins and antioxidant capacity were determined.RESULTSWhile drought led to a reduction in root yield, sugars, lipids and titratable acidity, it increased phenolic compounds, betalains and the antioxidant capacity of beets. SNP reversed the negative effects of drought on sugar, lipid and organic acid contents and increased antioxidant capacity independent of stress.CONCLUSIONPre‐harvest SNP treatment reversed drought‐induced yield reductions in beets, while boosting bioactive compounds and antioxidant capacity. It also enhanced vitamin C content independently, indicating its dual role in stress mitigation and beet quality improvement. Future research should explore other crops and stress conditions. © 2024 Society of Chemical Industry.

show abstract

Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response

Cited by 41 publications

References 59 publications

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

Effect of gelatin–alginate coating containing anise ( Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini ( Cucurbita pepo L.) fruit during storage

Pre‐harvest application of sodium nitroprusside enhances storage root quality in red beet cultivated under normal and drought conditions

Contact Info

Product

Resources

About