The effect of electrolyzed water on fresh-cut eggplant in storage period

Li, Xianheng; Yue, Heng; Xu, Shuping; Tian, Junya; Zhao, Yong; Xu, Jianfeng

doi:10.1016/j.lwt.2020.109080

Cited by 26 publications

(12 citation statements)

References 24 publications

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“…Moreover, the flavonoid content of SAEW-treated fruits was 1.41-, 1.63-, and 1.64-fold higher than that of the control fruits on days 12, 18, and 24, respectively. This may be attributed to SAEW-induced the maintenance of cell membrane structural integrity and SAEW-altered activity of some enzymes, which resulted in the accumulation of flavonoids throughout the storage period ( Li et al, 2020 , Zhao et al, 2021 ). Similarly, the polyphenol content of SAEW-treated fruits displayed a slight reduction at 0–6 d, a rapid increase during 6–12 d, and a stable level after 12 d of storage ( Fig.…”

Section: Resultsmentioning

confidence: 99%

Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit

et al. 2023

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Section: Resultsmentioning

confidence: 99%

Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit

et al. 2023

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“…2a), compared to other treated apples. Similarly, other studies have demonstrated that EW treatments maintained antioxidant capacity compared to control samples (Li et al ., 2020a, 2020b). Overall, AEW treatment maintained a relatively high TEAC levels in ‘Granny Smith’ apples.…”

Section: Resultsmentioning

confidence: 99%

Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage

Nyamende

Belay

Keyser

et al. 2021

Int J of Food Sci Tech

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Providing consumers with fresh and safe fruit can greatly increase their access to recommended daily intake of phytonutrients. Thus, this study investigated the impact of dipping in alkaline electrolyzed water (AEW) and dipping duration on the physicochemical, phytonutrients and microbial load on 'Granny Smith' apples. Apples treated with AEW (200 and 300 mg L À1 ) were compared to sodium hypochlorite (NaOCl, 200 mg L À1 ) and to non-treated (control) under dipping durations of 10 and 15 min. Apples treated with AEW maintained titratable acidity (TA) and total soluble solids (TSS) compared to other treatments (P > 0.05). Interaction of treatments and storage duration had a significant impact (P ≤ 0.05) on total phenolics and flavonoids contents. Apples treated with AEW better maintained antioxidant capacity compared to control. Treatments with AEW resulted in %2 Log reduction in total aerobic mesophilic bacteria (4.1 Log CFU cm À2 to 2.2 Log CFU cm À2 ) and < 1 Log reduction for yeasts and moulds (3.9 Log CFU cm À2 to 2.7 Log CFU cm À2 ). This study demonstrated the efficacy of electrolyzed water treatment as an alternative to conventional pack-house practices for apple fruit.

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“…(2018) and Li et al. (2020) reported that the total phenolic content in eggplant fruit decreased during storage, suggesting that the loss of phenolic compounds during storage may be attributed to polyphenol oxidases (PPO) and peroxidases catalyzed oxidation of phenolic compounds. It has been reported that sulfur‐containing chemicals such as H 2 S inhibit activities of PPO and POD enzymes in different fruits and vegetables (Ali et al., 2018; Hu et al., 2014; Li, Hu, et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Barzegar

Najafi

Razavi

et al. 2021

Food Processing Preservation

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In this experiment, the exogenous application of hydrogen sulfide (H2S; 1, 2 or 3 mM) and phenylalanine (PA; 2.5, 5, or 7.5 mM) to alleviate chilling injury and enhancing antioxidant activity and membrane stability of eggplant fruits (Solanum melongena cv. Hadrian) during storage at 7℃ for 21 days was investigated. Results indicated that H2S and PA alleviated chilling injury and reduced electrolyte leakage percentage and malondialdehyde accumulation. Exogenous application of H2S and PA maintained significantly higher levels of proline, total phenols, and flavonoids. It was also found that H2S and PA reduced the hydrogen peroxide accumulation with up‐regulated activities of superoxide dismutase, catalase, and ascorbate peroxidase. These results indicated that H2S and PA alleviated chilling injury of eggplant fruit may through the enhancement of reactive oxygen species scavenging system activity, proline, and phenolic accumulation. Practical applications Eggplant fruits are a good source of anthocyanin, phenolic compounds, and vitamins. Low temperature storage is effective for preserving nutritional quality during storage time, however, eggplant fruits are chilling sensitive. We investigated the effect of hydrogen sulfide (H2S) and phenylalanine (PA) to alleviate chilling injury in eggplant fruits during cold storage. H2S and PA treatments ameliorated chilling injury in eggplant fruit with decreasing electrolyte leakage percentage and malondialdehyde accumulation. Eggplant fruit treated with H2S and PA exhibited higher 2, 2,‐diphenyl‐2‐picryl‐hydrazyl‐scavenging capacity resulting from enhancing enzymatic antioxidant activities and increasing proline and phenolic compound accumulation.

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The effect of electrolyzed water on fresh-cut eggplant in storage period

Cited by 26 publications

References 24 publications

Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit

Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit

Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

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