Shelf life extension of tomato fruits by postharvest antioxidant application.

Bhagwan, A.; Reddy, Y. N.; Rao, P. V.; Mohankumar, K. C.

doi:10.37855/jah.2000.v02i02.26

Cited by 9 publications

(4 citation statements)

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“…Fruits dipped in sodium bicarbonate @ 0.5% showed lowest weight loss as compared to other treatments followed by sodium benzoate @ 0.5% treat- ment. The reduction in weight loss by sodium benzoate was also reported by Bhagwan et al (2000) for tomato in Hyderabad. Maximum weight loss recorded in control fruits during entire period of study indicated the role of sodium salts in lowering the weight loss in fruits during cold storage.…”

Section: Resultssupporting

confidence: 70%

Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

Jawandha

Gill

Verma

et al. 2016

JANS

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â€˜Shan-i-Punjabâ€™ is a leading cultivar of peach (Prunus persica (L.) Batsch) in Punjab. After harvesting peach fruits cannot be stored for a longer period under ambient conditions. To prolong the post-harvest life of fruits, an experiment was conducted during the year 2014. Physiological mature fruits of peach cv. Shan-i-Punjab were harvested and subjected to various post-harvest dip treatments viz. sodium bicarbonate (@ 0.5 and 1%), sodium benzoate (@ 0.5 and 1%) for 5 mins. Treated and untreated (control) fruits were packed in Corrugated fibre board CFB boxes and kept under low temperature storage conditions (0-10 C and 90-95% RH) for 6 weeks. Stored fruits were analyzed for various physico-chemical characteristics after 2, 4, 5 and 6 weeks of storage. Fruits treated with 0.5% sodium bicarbonate showed better results in terms low PLW (5.05%), high palatability rating (7.66), TSS (11.26%), acidity (0.70%) and PME activity (1.28 ml of 0.02N NaOH used) upto 4 weeks of storage as compared to control. It can be concluded that peach fruits of the cultivar Shan-i-Punjab treated with sodium bicarbonate @ 0.5% can be safely stored upto 4 weeks with acceptable quality under low temperature conditions.

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Section: Resultssupporting

confidence: 70%

Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

Jawandha

Gill

Verma

et al. 2016

JANS

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“…This long shelf time duration of transgenic tomato proposedly is due to significantly high levels of antioxidants contents such as, cytosolic CuZnSO superoxide dismutase, catalase, and cell wallassociated peroxidase. Bhagwan et al (2000) reported that post-harvest treatment with antioxidants such as benzyladenine a sodium benzoate, and ascorbic acid improve shelf life and several phytochemical possess. The other suggestion is that the prolonged shelf time of transgenic tomato is due to the increasing level of plant pigmentation like total carotenoids and anthocyanin.…”

Section: Discussionmentioning

confidence: 99%

Contents 2021

2021

Plant Omics

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Tomato (Lycopersicon esculentum) is the main vegetal crop that has tremendous popularity around the world. Medicago truncatula NOOT gene (Mt-NOOT) encodes a BTB/POZ-ankyrin repeat protein of the NONEXPRESSOR OF PR GENES1 (NPR1 family). It was introduced into Lycopersicon esculentum (Tomato) genome. The tomato plants that ectopically expressed Mt-NOOT obtained several favorable traits and fruit quality. Heteroblasty between the transgenic and the non-transgenic tomato leaves and flower architecture were used to distinguish transgenic and wild lines. Transgenic tomato plants accumulated a significant amount of phenolic compounds and plant pigmentations compared to the wild type. On the other hand, transgenic plants acquired a considerable amount of antioxidant such as CuZnSO superoxide dismutase (SOD), tomato Catalase (CAT), and tomato Cell wall-associated peroxidase (TPX1) than the wild type. Antioxidant high content together with the high content of phenolic compounds enabled the transgenic tomato fruits to gain not only edible benefits, but also a significant higher shelf-time, extended to six months more than the wild type stored at 25°C in dark and dry condition. Surprisingly, transgenic tomato fruits did not show any rotten process during long time storage as they did not acquire any contagious microorganism. Total fruit productivity in transgenic tomato was greater than the control with an estimated ratio of 84%.

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“…Application of polyamines, their precursors and metabolites (putrescine, spermine, spermidine, γ-aminobutyric acid, methionine and diaminopropane) prolonged the storage life of tomato fruits (Law et al, 1991) [69] . Post-harvest application of spermine at 1.0 mM most effectively improved the shelf-life of tomato fruits (Bhagwan et al, 2000) [16] . Putrescine is responsible for maintaining post-harvest quality in vegetables.…”

Section: Role Of Polyamines In Extension Of Shelf Lifementioning

confidence: 99%

Role of polyamines in vegetable crop production: A review

Rai¹,

Sindhu²,

Sarkar³

et al. 2020

J Pharmacogn Phytochem

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Vegetables play a major role in human diet. They are enriched with various essential nutrients and therefore also called as protective food. For sustainable vegetable production and to meet the vegetable demand advancement in production techniques of vegetable crops is need of an hour. Use of polyamines as a tool for improving the vegetable production is found to be beneficial. Polyamines are the organic poly-cation compounds consisting of two or more amino groups found to improve growth and development of plants due to their effects on cell division and cell differentiation. Polyamines are also involved in various physiological processes in plants and also play major role in ion channels regulation and transportation of different molecules in cell membrane. Polyamines are associated with many fundamental processes such as DNA replication, RNA modification, synthesis of protein, modulation of enzyme activities and transcription in plants. Several studies have been conducted to study the effect of different polyamines (putrecine, spermidine, spermine etc.) on growth and development of vegetables for better outcome. Therefore, present review paper focuses on compilation of literature with respect to the effect of polyamines on growth and development of vegetables for sustainable and fruitful vegetable production.

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Shelf life extension of tomato fruits by postharvest antioxidant application.

Cited by 9 publications

References 0 publications

Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

Contents 2021

Role of polyamines in vegetable crop production: A review

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