Treatment with nitric oxide in controlled atmosphere storage to preserve the quality of ‘Laetitia’ plums

Steffens, Cristiano André; Santana, Grez Roberta Oliveira; Amarante, Cassandro Vidal Talamini do; Antonovviski, Josias Lenon; Miqueloto, Tiago; Anami, Jéssica Mayumi; Fenili, Cristhian Leonardo

doi:10.1016/j.lwt.2021.113033

Cited by 12 publications

(8 citation statements)

References 29 publications

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“…These colour changes might result from surface wilting and reduced lustre due to slight dehydration during postharvest respiration. Our results agree with reports fromAghdam et al (2019), where 500 μM SNP treatment for 20 min reduced browning of cherries compared with controls during 4 °C storage for 21 days Steffens et al (2022). found that NO treatment at 2 μL L À1 applied every 5 days reduced plum respiratory rate and delayed the evolution of epidermal colour.…”

supporting

confidence: 93%

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Liang

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary Senescence accompanying browning is the main factor that reduces the sensory and nutritional quality of cherries during storage. In the present study, we analysed the effects of sodium nitroprusside (SNP) treatment with 0, 200, 400, and 600 μm on delaying the senescence and browning of cherries preserved at 4 °C for 30 days. Results suggested that 400 μm SNP treatment significantly enhanced the antioxidant capacity and maintained better fruit quality. Specifically, SNP treatment inhibited the activity of polyphenol oxidase, delayed the browning of cherry flesh and reduced soluble quinone content. Meanwhile, the peroxidase (POD), catalase and phenylalanine ammonia‐lyase (PAL) activities were enhanced by SNP treatments, while reactive oxygen species accumulation and membrane lipid peroxidation were alleviated. In addition, SNP treatment increased the accumulation of phenols, flavonoids and anthocyanins, which also enhanced the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging capacity in cherries. Therefore, our results support SNP treatment to be a potential approach to delay flesh browning and maintain the sensory and nutritional qualities of cherries.

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supporting

confidence: 93%

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Liang

Zhang

et al. 2023

Int J of Food Sci Tech

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“…The absence of a positive effect of these doses/frequencies may be related to the reduced concentration of NO in the storage environment, since even in CA conditions, the reaction of NO with O 2 and the formation of NO 2 occur. The effect of NO, among other factors, is dose and exposure time dependent (Buet et al, 2021; Manjunatha et al, 2010; Steffens et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…The reduction in ethylene production also occurs due to the interaction of NO with other plant signaling/phytoregulatory molecules (such as salicylic acid), modulating and inhibiting the expression of genes involved in ethylene biosynthesis (Hong et al, 2014). The application of NO in other climacteric fruit, such as plum (Steffens et al, 2022), apple (Steffens, Miqueloto, et al, 2021), and tomato (Zuccarelli et al, 2020), also reduced ethylene production.…”

Section: Re Sults and Discussionmentioning

confidence: 99%

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

Gularte

Steffens

Cerezer

et al. 2022

Food Processing Preservation

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Banana is one of the most cultivated and consumed tropical fruit types in the world. The great consumption of fruit occurs mainly due to its sensorial and nutritional characteristics (source of vitamins A, B, and C, in addition to minerals Ca, K, and Fe), as well as the sweet taste provided by the natural sugars (Sun et al., 2020). In Brazil, banana cultivation is distributed throughout the national territory, standing out for the largest production in São Paulo, Bahia, Santa Catarina, and Minas Gerais. Most Brazilian banana production is consumed domestically; however, exports to distant markets, such as Europe, have grown in recent years (Coltro & Karaski, 2019).Cavendish cultivars have attractive fruit and very sweet flesh that are widely accepted by the international market, making this group of cultivars the main one for export (Bhuiyan et al., 2020).Banana is a climacteric fruit that ripens quickly, resulting in a reduced postharvest life and showing marked changes during ripening (Brackmann et al., 2006), limiting sea transport of great distances.These rapid and marked changes in banana are mainly due to the sharp increase in ethylene production at the beginning of the climacteric peak (Lustriane et al., 2018). Therefore, transporting bananas to more distant markets in the search for greater value for the product requires techniques that prevent rapid ripening and skin browning, especially in hot climates (Brackmann et al., 2006).

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“…Nitric oxide also slows down the degradation of cell membrane components and helps maintain the integrity of cell membranes (Zhu & Zhou, 2006). Some researchers have studied the function of SNP or nitric oxide on postharvest fruits, including apple (Coser et al, 2023), kiwifruit (Zhu et al, 2008), strawberry (Zhang et al, 2014), plum (Steffens et al, 2022), banana (Wang et al, 2015), and mango (Hu et al, 2014). Nevertheless, most research attached importance to the physiological changes of postharvest fruit after SNP treatment, and the molecular mechanisms of postharvest browning by SNP are unclear.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome profiling of Nephelium lappaceum: Sodium nitroprusside‐induced delays of postharvest browning

Zhang,

Jiang,

et al. 2023

Physiologia Plantarum

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Sodium nitroprusside (SNP), as a nitric oxide donor, is widely used in postharvest fruit physiology and metabolism. Our previous study has indicated that SNP plays a crucial role in postharvest browning control of rambutan, but the molecular mechanism underlying this process is still unclear. In this research, we investigated the gene expression and function of postharvest rambutan in response to SNP during browning. We found 7336 differentially expressed genes (DEGs), among which 2206 were upregulated and 5130 were downregulated. Gene Ontology (GO) enrichment as well as Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis were performed, and the real-time quantitative PCR (qPCR) data were consistent with transcriptome data.The DEGs relevant to rambutan pericarp browning were mainly involved in anthocyanin biosynthesis, phenolic oxidation, reactive oxygen species (ROS) production, and energy supply. It was shown that SNP regulated the synthesis and degradation of anthocyanins, accumulation of phenols, level of ROS and energy metabolism to suppress the postharvest browning of rambutan. Also, one WRKY transcription factor involved in ROS metabolism was observed to be differentially regulated. These findings add to our insights into the molecular mechanisms of the SNP-induced browning delays of rambutan, which has implications for subsequent studies on molecular mechanisms of fruit browning.

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Treatment with nitric oxide in controlled atmosphere storage to preserve the quality of ‘Laetitia’ plums

Cited by 12 publications

References 29 publications

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

Transcriptome profiling of Nephelium lappaceum: Sodium nitroprusside‐induced delays of postharvest browning

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