Ripening responses, fruit quality and phospholipase D gene expression in bell peppers exposed to hexanal vapor

Padmanabhan, Priya; Cheema, Amer; Todd, James F.; Lim, Loong‐Tak; Paliyath, Gopinadhan

doi:10.1016/j.postharvbio.2020.111317

Cited by 9 publications

(5 citation statements)

References 33 publications

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“…19 It is naturally emitted in the plant due to the disruption of tissues through lipid peroxidation-mediated pathways by the action of lipoxygenase and hydroperoxide lyase enzymes. 17 In recent years, the GRAS compound hexanal has been used effectively as a postharvest treatment for increasing shelf life, improving quality and reducing fruit loss of many climacteric and non-climacteric horticultural products such as guava, 20 banana, 21 tomato, 22,23 capsicum, 24,25 mango, [26][27][28] 29 sweet cherry, 30 carnation 31 and rose. 32 Also, its excellent performance as a preharvest treatment has been reported in several fruit and vegetable species in terms of suppressing ripening and senescence as well as maintaining quality in guava, 33 mango, [34][35][36] tomato, 37 nectarine 38 and apple.…”

Section: Introductionmentioning

confidence: 99%

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

2023

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BACKGROUNDPersimmon (Diospyros kaki L.) fruit is characterized by rapid metabolic changes following ripening, and softening occurs due to the gradual breakdown of the cell membrane by direct catabolic cascades of phospholipase D enzyme on the phospholipid bilayer. Cell membrane weakening is also enhanced by the generation of reactive oxygen species during stress conditions such as cold storage and postharvest handling. This research evaluated the postharvest hexanal dipping application on persimmon fruit storage quality.RESULTSThe response of ‘MKÜ Harbiye’ persimmon fruit to exogenous hexanal at different concentrations (0.04% and 0.08%, named as HEX‐I and HEX‐II, respectively) on quality parameters, chilling injury (CI), microbial growth, antioxidant compounds and free radical scavenging capacity (FRSC) during storage at 0 °C and 80–90 ± 5% relative humidity for 120 days were evaluated. Both hexanal treatments retained quality and delayed senescence, as indicated by greener peel (lower a* and L* values), higher firmness, total phenol concentration, FRSC and titratable acidity, but lower weight loss, electrical conductivity, rate of CO2, ethylene production, decay and microbial growth than the control. Total soluble solids were lower in treated fruit than the control up to 100 days, and were much lower in HEX‐I treatment as compared to HEX‐II treatment. HEX‐I treatment exhibited lower CI than the other treatments during storage.CONCLUSIONHexanal at 0.04% could be used to increase the storage period of ‘MKÜ Harbiye’ persimmon fruit up to 120 days at 0 °C and 80–90 ± 5% relative humidity by retaining quality and delaying senescence. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

2023

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“…Considering that PAL and TAL participate in the synthesis of phenolic compounds, the higher TPC and TFC (Figures 1A,C) in EFF-treated kiwifruit, may be attributed to the ability of EFF to enhance PAL and TAL enzyme activities. Previous research studies have shown that hexanal upregulates the expression of genes that encode for PAL enzyme activity (Padmanabhan et al, 2020;Hyun et al, 2022). Thus, we hypothesize that the enhanced enzyme activity of PAL in EFF-treated kiwifruit may be due to the upregulation of PAL genes in response to EFF treatment.…”

Section: Phenylalanine Ammonia-lyase and Tyrosine Ammonia-lyasementioning

confidence: 78%

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Mthembu,

Magwaza,

Tesfay

et al. 2023

Front. Sustain. Food Syst.

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Kiwifruit exhibits a climacteric ripening pattern and has as an extremely perishable nature. Considering that high perishability leads to a loss in antioxidants and overall nutritional quality. This study aimed to examine the efficacy of enhanced freshness formulation (EFF), a hexanal-based formulation containing antioxidants such as geraniol, α-tocopherol and ascorbic acid, on maintaining the bioactive compounds of gold kiwifruit (cv. ‘Y368’) harvested at two maturity stages. Kiwifruits were treated with three treatments, namely, control (untreated fruit), 0.01 and 0.02% (v/v) EFF. Fruits were treated with 8 weeks of cold storage at 0°C and 90% relative humidity, then transferred to 20°C for 8 days. Three bioactive compounds (ascorbic acid, total phenolics and flavonoids), antioxidant capacities using DPPH and FRAP assays, polyphenol oxidase, ascorbate oxidase, phenylalanine and tyrosine ammonia lyase enzyme activities were evaluated. The results showed that EFF significantly (p < 0.05) influenced bioactive compounds, antioxidant capacities and the activity of enzymes involved in the synthesis and oxidation of bioactive compounds. The maturity stage significantly influenced the content of bioactive compounds. Later harvested kiwifruit had greater content of bioactive compounds, compared to earlier harvested kiwifruit. The total phenolic content was 0.77, 1.09 and 1.22 mg GAE g−1 FW for control, 0.01 and 0.02% EFF, respectively. The FRAP antioxidant concentration was 0.76, 0.91 and 0.96 μmol Fe (II) g−1 FW for control, 0.01 and 0.02% EFF. The findings illustrate the capacity of EFF to optimize bioactive compounds and storability of kiwifruit during postharvest storage.

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“…Thus, the inhibition of postharvest senescence in the banana fruits by hexanal might have been mediated by lower activity of the membrane lipolytic enzymes and suppressed breakdown of cell membrane structures. Similarly, Padmanabhan et al [23] found that the enhanced storability of harvested bell peppers exposed to hexanal vapor might be related to the maintenance of cell membrane structure through the inhibition of PLD and LOX. The results indicate that membrane lipid metabolism is involved in the storage of banana fruits exposed to mechanical wounding stress.…”

Section: Discussionmentioning

confidence: 96%

“…The 2-Butanol treatment markedly preserved the fruit quality of longan fruit, which improved its postharvest quality [18]. Earlier studies have also demonstrated that hexanal significantly improved preservative quality and prolonged the shelf life of sweet cherry [19], green-house tomato [20], guava [21], and bell peppers [22,23]. However, there is little information available regarding the effect of PLD inhibitor treatment on the membrane lipid metabolism of postharvest fruit in response to mechanical wounding stress.…”

Section: Introductionmentioning

confidence: 99%

Effects of Phospholipase D Inhibitors Treatment on Membrane Lipid Metabolism of Postharvest Banana Fruit in Response to Mechanical Wounding Stress

Huang

et al. 2022

Horticulturae

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Banana fruit is a widely cultivated and economically important crop, and it is susceptible to mechanical damage. The effects of three different phospholipase D inhibitors (0.1% n-butanol, 0.05% 2-butanol, and 0.1% hexanal) on the cell membrane integrity and membrane lipid metabolism in wounding banana fruits during storage were investigated. The results indicated that wounded banana treated with phospholipase D inhibitors showed significant (p < 0.05) delay in the ripening and senescence process than the control group after a 9-day storage. Of the three PLD inhibitors, hexanal showed the best effect in maintaining firmness, suppressing the increase of total soluble solids (TSS) and respiration rate, and reducing malondialdehyde (MDA) content and cell membrane permeability of wounded banana fruits. Furthermore, hexanal more efficiently decreased the phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered the contents of phosphatidic acid (PA) and diacylglycerol (DAG), and inhibited the reduction of phosphatidylcholine (PC) and phosphatidylinositol (PI) after 6 days of storage, compared to n-butanol or 2-butanol. These results demonstrate that application of hexanal treatment may be a reliable method to delay the senescence of harvested bananas subjected to mechanical wounding.

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Ripening responses, fruit quality and phospholipase D gene expression in bell peppers exposed to hexanal vapor

Cited by 9 publications

References 33 publications

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Effects of Phospholipase D Inhibitors Treatment on Membrane Lipid Metabolism of Postharvest Banana Fruit in Response to Mechanical Wounding Stress

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