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Zhao H, Zhang S, Ma D, Liu Z, Qi P, Wang Z, Di S, Wang X. Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control. Food Res Int 2024; 182:114077. [PMID: 38519167 DOI: 10.1016/j.foodres.2024.114077] [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: 11/23/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 03/24/2024]
Abstract
Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized. Moreover, quality control strategies to mitigate fruits flavor deterioration by physical (temperature control, hypobaric treatment, UV-C, CA) and chemical (1-MCP, MT, NO, MeJA) techniques are also proposed. This review will provide useful references for fruits flavor control technologies development.
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Affiliation(s)
- Huiyu Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Suling Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Di Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhenzhen Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Peipei Qi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhiwei Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Shanshan Di
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xinquan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
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Jiang L, Han Z, Liu J, Xiang Y, Xu X, Jiang Y, Jiang G, Zhang Z. Intermittent stepwise cooling and warming ameliorate chilling injury and improve quality in postharvest ‘Guifei’ mango fruit. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Maghoumi M, Amodio ML, Cisneros-Zevallos L, Colelli G. Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved. Foods 2023; 12:foods12071462. [PMID: 37048282 PMCID: PMC10093716 DOI: 10.3390/foods12071462] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/11/2023] [Accepted: 03/23/2023] [Indexed: 04/14/2023] Open
Abstract
The storage life of pomegranate fruit (Punica granatum L.) is limited by decay, chilling injury, weight loss, and husk scald. In particular, chilling injury (CI) limits pomegranate long-term storage at chilling temperatures. CI manifests as skin browning that expands randomly with surface spots, albedo brown discoloration, and changes in aril colors from red to brown discoloration during handling or storage (6-8 weeks) at <5-7 °C. Since CI symptoms affect external and internal appearance, it significantly reduces pomegranate fruit marketability. Several postharvest treatments have been proposed to prevent CI, including atmospheric modifications (MA), heat treatments (HT), coatings, use of polyamines (PAs), salicylic acid (SA), jasmonates (JA), melatonin and glycine betaine (GB), among others. There is no complete understanding of the etiology and biochemistry of CI, however, a hypothetical model proposed herein indicates that oxidative stress plays a key role, which alters cell membrane functionality and integrity and alters protein/enzyme biosynthesis associated with chilling injury symptoms. This review discusses the hypothesized mechanism of CI based on recent research, its association to postharvest treatments, and their possible targets. It also indicates that the proposed mode of action model can be used to combine treatments in a hurdle synergistic or additive approach or as the basis for novel technological developments.
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Affiliation(s)
- Mahshad Maghoumi
- Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Luisa Amodio
- Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Giancarlo Colelli
- Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
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Maghoumi M, Amodio ML, Fatchurrahman D, Cisneros-Zevallos L, Colelli G. Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments. Foods 2022; 11:3365. [PMID: 36359978 PMCID: PMC9657661 DOI: 10.3390/foods11213365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/16/2022] [Accepted: 10/19/2022] [Indexed: 08/05/2023] Open
Abstract
The pomegranate (Punica granatum L.), which contains high levels of health-promoting compounds, has received much attention in recent decades. Fruit storage potential ranges from 3 to 4 months in air and from 4 to 6 months in Controlled Atmospheres (CA) with 3-5% oxygen and 10-15% carbon dioxide. Storage life is limited by decay, chilling injury, weight loss (WL), and husk scald. In particular, husk scald (HS) limits pomegranate long-term storage at favorable temperatures. HS appears as skin browning which expands from stem end towards the blossom end during handling or long-term storage (10-12 weeks) at 6-10 °C. Even though HS symptoms are limited to external appearance, it may still significantly reduce pomegranate fruit marketability. A number of postharvest treatments have been proposed to prevent husk scald, including atmospheric modifications, intermittent warming, coatings, and exposure to 1-MCP. Long-term storage may induce phenolic compounds accumulation, affect organelles membranes, and activate browning enzymes such as polyphenol oxidases (PPO) and peroxidases (POD). Due to oxidation of tannins and phenolics, scalding becomes visible. There is no complete understanding of the etiology and biochemistry of HS. This review discusses the hypothesized mechanism of HS based on recent research, its association to postharvest treatments, and their possible targets.
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Affiliation(s)
- Mahshad Maghoumi
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Luisa Amodio
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Danial Fatchurrahman
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Giancarlo Colelli
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
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Gao F, Xie W, Zhang H, Li S, Li T. Molecular Mechanisms of Browning Process Encountered in Morels (Morchella sextelata) During Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02865-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Luo M, Sun H, Ge W, Sun Y, Zhou X, Zhou Q, Ji S. Effect of Glycine Betaine Treatment on Aroma Production of ‘Nanguo’ Pears After Long-Term Cold Storage–Possible Involvement of Ethylene Synthesis and Signal Transduction Pathways. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02813-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Monitoring Freeze-Damage in Grapefruit by Electric Bioimpedance Spectroscopy and Electric Equivalent Models. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Grapefruit is a cold-sensitive citrus fruit, and freezing can spoil the harvest when the fruit is still on the tree and even later during manufacturing and transport due to inappropriate postharvest management. This study performed a specific Electric Impedance Spectroscopy (EIS) analysis and statistical data treatment to obtain an EIS and Artificial Neural Networks (ANN)-based model for early freeze-damage detection in grapefruit showing a Correct Correlation Rate of 100%. Additionally, Cryo-Field Emission Scanning Electron Microscopy observations were conducted on both fresh and frozen/thawed samples, analyzing the different impedance responses in order to understand the biological changes in the tissue. Finally, a modified Hayden electric equivalent model was parameterized to simulate the impedance response electrically and link the electric behavior of biological tissue to the change in its properties due to freezing. The developed technique is introduced as an alternative to the traditional ones, as it is fast, economic, and easy to carry out.
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Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:2931353. [PMID: 34805395 PMCID: PMC8601853 DOI: 10.1155/2021/2931353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 10/27/2021] [Indexed: 11/18/2022]
Abstract
Pomegranate is a perishable superfruit with important human health-promoting phytochemicals. The use of cold storage is inevitable for its long-term preservation. As pomegranate is sensitive to temperatures below 5°C, it is therefore necessary and worthwhile to introduce a postharvest technique that is safe, applicable, and commercially acceptable to maintain the fruit quality under a cold storage condition. The efficacy of intermittent warming (IW) in the form of a single warming period (1 day at 20°C with 70% relative humidity (RH) before returning the treated fruit to storage) during the cold storage of ‘Rabab-e-Neyriz' pomegranate (70 days at 2 ± 0.5°C and 90 ± 5% RH) was evaluated. To find the best treatment time, warming was performed at 4 temporary interruption points in storage (after 15, 25, 35, or 45 days of storage). For each interruption date, the treated fruit were compared to the controls twice, once immediately after treatment and once at the end of the storage period. It was founded that a single warming period at the right time during cold storage (before irreversible damage occurs) activated multiple mechanisms and physiological responses in pomegranate fruit peel that are significantly responsible for alleviating the severity of chilling damage to this commodity. In other words, warming on the 15th day was the most efficient treatment, resulting in better preservation of unsaturated fatty acids from peroxidation, lower malondialdehyde (MDA) production, and preservation of the unsaturated/saturated fatty acids (UFAs/SFAs) ratio (membrane integrity index) in the peel during storage and lower chilling injury symptoms. Moreover, the content of spermine (Spm) and putrescine (Put) (as important antioxidants acting as membrane safety agents) was significantly increased immediately after treatment, followed by a continuous increase in Spm and a higher level of Put compared to control until the end of storage.
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Han J, Ji Z, Zuo M, Yang X. Integral evaluation for intermittent cold storage of apples by using mathematical modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13882] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jia‐Wei Han
- Information Technology Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- National Engineering Research Center for Information Technology in Agriculture Beijing China
- National Engineering Laboratory for Agri‐Product Quality Traceability Beijing Academy of Agricultural and Forestry Sciences Beijing China
| | - Zeng‐Tao Ji
- Information Technology Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- National Engineering Research Center for Information Technology in Agriculture Beijing China
- National Engineering Laboratory for Agri‐Product Quality Traceability Beijing Academy of Agricultural and Forestry Sciences Beijing China
| | - Min Zuo
- National Engineering Laboratory for Agri‐Product Quality Traceability Beijing Academy of Agricultural and Forestry Sciences Beijing China
| | - Xin‐Ting Yang
- Information Technology Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing China
- National Engineering Research Center for Information Technology in Agriculture Beijing China
- National Engineering Laboratory for Agri‐Product Quality Traceability Beijing Academy of Agricultural and Forestry Sciences Beijing China
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Zhou X, Tan Z, Zhou Q, Shi F, Yao M, Wei B, Cheng S, Ji S. Effect of Intermittent Warming on Aroma-Related Esters of ‘Nanguo’ Pears Through Regulation of Unsaturated Fatty Acid Synthesis After Cold Storage. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02469-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Impact of Exogenous Melatonin Application on Chilling Injury in Tomato Fruits During Cold Storage. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2247-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Liu G, Wang J, Hou Y, Huang YB, Li CZ, Li L, Hu SQ. Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1840-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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