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Zhou D, Liu Q, Zhu T, Li T, Fan G, Li X, Wu C. Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage. Food Chem 2024; 456:139906. [PMID: 38852443 DOI: 10.1016/j.foodchem.2024.139906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/10/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid. Meanwhile, UV-C irradiation led to an increase in the contents of aroma-related volatiles, particularly esters and lactones, compared to non-irradiated fruit. Our results suggested that the enhanced emission of aroma-related volatiles in UV-C irradiated peach fruit was linked to elevated levels of unsaturated fatty acids. Besides, UV-C induced the expressions and activities of enzymes in the lipoxygenase pathway, thus promoting the synthesis of esters and lactones, which contribute to the enhanced aroma in peach fruit.
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Affiliation(s)
- Dandan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Qiang Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Tong Zhu
- College of Food Science and Technology/Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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Affandi FY, Pijnenburg C, Verdonk JC, Woltering EJ, Schouten RE. Growth Temperature Influences Postharvest Quality and Cold Tolerance of Green Harvested Dwarf Tomatoes During Storage. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.876597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Effect of cultivation temperature during the phase of flowering and fruit development on tomato quality was investigated. Plants of two dwarf tomato cultivars “Ponchi Re” and “Tarzan,” were subjected to three different growth temperatures: 16, 22, or 28°C, starting at the flowering phase. Mature green fruit was harvested and subjected to shelf life at 20°C for 20 days or first stored at 4°C for 15 days, and then placed under shelf life conditions. Fruit quality was determined through red color development, soluble solid content (SSC), softening, weight loss, and cold tolerance. Higher cultivation temperature increased development and production of fruit. Deviation from the 22°C growth temperature led to increased soluble solid content in both cultivars, and smaller fruit diameter in “Tarzan.” Fruit grown at lower temperature had delayed color development during shelf life, and this was further delayed by prior cold storage. “Tarzan” showed more chilling injury (CI) symptoms than “Ponchi Re.” In our experiment, SSC can be manipulated by modulating cultivation temperature, but that it is not associated with CI tolerance. Delayed color formation at the lowest growth temperature observed in “Ponchi Re” tomatoes could be resulted in lower lycopene levels leads to lower ROS scavenging capacity. For “Tarzan” tomatoes, higher firmness at harvest, less softening, and lower weight loss during cold storage in fruit from the lowest cultivation temperature might positively correlated with increased membrane integrity, resulting in increased CI tolerance. This indicates that CI incidence depends on growth temperature and is cultivar dependent in dwarf tomato fruit.
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Darré M, Vicente AR, Cisneros-Zevallos L, Artés-Hernández F. Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth. Foods 2022; 11:653. [PMID: 35267286 PMCID: PMC8909097 DOI: 10.3390/foods11050653] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/07/2022] [Accepted: 02/07/2022] [Indexed: 12/17/2022] Open
Abstract
Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry.
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Affiliation(s)
- Magalí Darré
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
| | - Ariel Roberto Vicente
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Murcia, Spain;
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Xue J, Guo C, Shen Y, Li M, Chu J, Yao X. Brassinolide soaking and preharvest UV-B radiation influence the shelf life of small black bean sprouts. Food Chem 2021; 352:129322. [PMID: 33690073 DOI: 10.1016/j.foodchem.2021.129322] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 01/06/2021] [Accepted: 02/05/2021] [Indexed: 12/17/2022]
Abstract
This study explored the effects of brassinolide (BR) soaking, preharvest ultraviolet-B (UV-B) radiation, and their combined treatments on physiological characteristics, chlorophyll fluorescence, and quality of small black bean sprouts during storage. Results indicated that the combined treatments significantly enhanced contents of flavone, free amino acid, and photosynthetic pigment, and activities of phenylalanine ammonia lyase (PAL) and 2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging in sprouts stored for 5 days compared with BR treatment alone. The combined treatments significantly increased total phenols content and PAL activity, and reduced malonaldehyde content in sprouts compared with UV-B radiation alone. The inhibitory effect of BR or UV-B on fluorescence of photosystem II was weakened by their combined treatments. Comprehensive analysis indicated that the combined treatments could be used to maintain postharvest small black bean sprouts with high levels of nutritional ingredients by probably keeping high photosynthetic capacity, PAL activity, and DPPH radical scavenging rate in sprouts.
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Affiliation(s)
- Jingjing Xue
- College of Life Sciences, Hebei University, Baoding 071002, China
| | - Chenchen Guo
- College of Life Sciences, Hebei University, Baoding 071002, China
| | - Yuxiao Shen
- College of Life Sciences, Hebei University, Baoding 071002, China
| | - Minghui Li
- College of Life Sciences, Hebei University, Baoding 071002, China
| | - Jianzhou Chu
- College of Life Sciences, Hebei University, Baoding 071002, China; Institute of Life Science and Green Development, Hebei University, Baoding 071002, China.
| | - Xiaoqin Yao
- College of Life Sciences, Hebei University, Baoding 071002, China; Institute of Life Science and Green Development, Hebei University, Baoding 071002, China.
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Loayza FE, Brecht JK, Simonne AH, Plotto A, Baldwin EA, Bai J, Lon-Kan E. A brief hot-water treatment alleviates chilling injury symptoms in fresh tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:54-64. [PMID: 32949019 DOI: 10.1002/jsfa.10821] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 09/09/2020] [Accepted: 09/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been confirmed that a brief hot-water (HW) immersion promotes the synthesis of antioxidants. RESULTS HW treatment at 52 °C for 5 min significantly reduced chilling-associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) 'BHN-602' tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also, HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, as well as ascorbic acid by 11%, lipophilic phenolics by 18% and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 days in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week. CONCLUSION HW treatment applied to MG or BT 'BHN-602' tomatoes can alleviate the development of some CI symptoms, particularly decay, possibly by increasing antioxidants that scavenge ROS. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Francisco E Loayza
- Horticultural Sciences Department, University of Florida, Gainesville, FL, USA
| | - Jeffrey K Brecht
- Horticultural Sciences Department, University of Florida, Gainesville, FL, USA
| | - Amarat H Simonne
- Family, Youth and Community Sciences Department, University of Florida, Gainesville, FL, USA
| | - Anne Plotto
- US Horticultural Research Laboratory, USDA ARS, Fort Pierce, FL, USA
| | | | - Jinhe Bai
- US Horticultural Research Laboratory, USDA ARS, Fort Pierce, FL, USA
| | - Elena Lon-Kan
- Horticultural Sciences Department, University of Florida, Gainesville, FL, USA
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Evaluation of physicochemical characteristics in cherry tomatoes irradiated with 60Co gamma-rays on post-harvest conservation. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.109139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Carvalho Mesquita T, Evangelista Vasconcelos Schiassi MC, Maria Teixeira Lago A, Careli-Gondim Í, Mesquita Silva L, de Azevedo Lira N, Elena Nunes Carvalho E, Carlos de Oliveira Lima L. Grape juice blends treated with gamma irradiation evaluated during storage. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108570] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Esua OJ, Chin NL, Yusof YA, Sukor R. Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14161] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Okon Johnson Esua
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia
| | - Rashidah Sukor
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia
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Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Scattino C, Negrini N, Morgutti S, Cocucci M, Crisosto CH, Tonutti P, Castagna A, Ranieri A. Cell wall metabolism of peaches and nectarines treated with UV-B radiation: a biochemical and molecular approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:939-947. [PMID: 25766750 DOI: 10.1002/jsfa.7168] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2015] [Revised: 03/10/2015] [Accepted: 03/11/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Ultra-violet B (UV-B) radiation has been shown to improve, at least in selected genotypes, both the health-promoting potential and the aesthetic properties of tomato and peach fruits during their post-harvest period. The effects of post-harvest UV-B treatment on the cell-wall metabolism of peaches and nectarines (Prunus persica L. Batsch) were assessed in this study. Three cultivars, Suncrest (melting flesh, MF) and Babygold 7 (non-melting flesh, NMF) peaches and Big Top (slow melting, SM) nectarine, differing in the characteristics of textural changes and softening during ripening, were analysed. RESULTS The effects of UV-B differ in relation to the cultivar considered. In MF 'Suncrest' fruit, UV-B treatment significantly reduced the loss of flesh firmness despite the slight increase in the presence and activity of endo-polygalacturonase. The activity of exo-polygalacturonase increased as well, while endo-1,4-β-D-glucanase/β-D-glucosidase, β-galactosidase and pectin methylesterase were substantially unaffected by the treatment. The UV-B-induced reduction of flesh softening was paralleled by the inhibition of PpExp gene transcription and expansin protein accumulation. The UV-B treatment did not induce differences in flesh firmness between control and UV-B-treated NMF 'Babygold 7' and SM 'Big Top' fruit. CONCLUSION Based on these results, post-harvest UV-B treatment may be considered a promising tool to improve shelf-life and quality of peach fruit.
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Affiliation(s)
- Claudia Scattino
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
| | - Noemi Negrini
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan, Via Celoria 2, Milan, Italy
| | - Silvia Morgutti
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan, Via Celoria 2, Milan, Italy
| | - Maurizio Cocucci
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan, Via Celoria 2, Milan, Italy
| | - Carlos H Crisosto
- Department of Plant Sciences, University of California at Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Pietro Tonutti
- Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
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Belović M, Kevrešan Ž, Pestorić M, Mastilović J. The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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