1
|
Gabriela LA, Gerardo LVJ, Odín VGM, Denisse BAW, Francisco DV, Elena ARL, Edith LLM. Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water. J Food Biochem 2021; 45:e13966. [PMID: 34658045 DOI: 10.1111/jfbc.13966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/03/2021] [Accepted: 09/28/2021] [Indexed: 11/29/2022]
Abstract
Green bell pepper is highly susceptible to low temperature. The activation of the enzymatic antioxidant system plays a determining role in tolerance to chilling injury (CI). Immersion in hot water for short time previous to storage at low temperature induces tolerance to this disorder. However, there is a lack of information about the induction of chilling tolerance in bell pepper by hot water and its relationship with the enzymatic antioxidant system. We evaluated the effect of three immersion times (T, 1-, 2-, 3-min) in hot water (HW, 53°C) on the reduction of CI in bell pepper and its relationship with the enzymatic antioxidant system during storage at 5°C and 21°C. The use of hot water for 1-, 2- or 3-min reduced the decay and CI indexes, maintained quality parameters, ascorbic acid, and total phenolics content. The storage at 5°C by itself activated the enzymatic antioxidant system. The use of HWT 1-, 2-, and 3-min helped to increase this effect, especially by HWT2 . PRACTICAL APPLICATIONS: The application of a treatment with hot water for short times in fruit sensitive to chilling injury is undoubtedly a viable alternative to increase their tolerance and commercialization. In this study, the application of a hot water treatment for 1-, 2- or 3-min in bell pepper reduced the deterioration and susceptibility to chilling injury and stimulated the enzymatic antioxidant system. In this sense, agricultural producers can take advantage of this treatment to prolong the storage period of the fruit maintaining its quality and improving its commercialization.
Collapse
Affiliation(s)
- López-Angulo Gabriela
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - López-Velázquez Jordi Gerardo
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - Vega-García Misael Odín
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - Bojórquez-Acosta Wendy Denisse
- Licenciatura en Ingeniería Bioquímica de la Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Cd. Universitaria, Culiacán, Sinaloa, México
| | - Delgado-Vargas Francisco
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - Ayón-Reyna Lidia Elena
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - López-López Martha Edith
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| |
Collapse
|
2
|
Zhang R, Yuan Z, Jiang Y, Jiang F, Chen P. Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit. FRONTIERS IN PLANT SCIENCE 2021; 12:795671. [PMID: 35087557 PMCID: PMC8787335 DOI: 10.3389/fpls.2021.795671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 12/08/2021] [Indexed: 05/13/2023]
Abstract
Surface browning after harvest is the primary constraint affecting the storage life and market circulation of rambutans. In this study, rambutan fruits were soaked in sodium nitroprusside at different concentrations and stored at 25°C for 8 days to explore the effects on postharvest quality and browning. The weight loss, browning index and superoxide anion radical, hydrogen peroxide and malondialdehyde contents of the treated fruits were reduced compared to those of the control fruits (soaked in distilled water). And fruits treated with sodium nitroprusside had a higher total phenolic content and lower polyphenol oxidase and peroxidase activity. In addition, compared with the control, the treated fruits exhibited higher phenylalanine ammonia lyase, ascorbate peroxidase and superoxide dismutase activities; titratable acidity; and soluble solid, vitamin C and protein contents, indicating high fruit quality. Overall, sodium nitroprusside treatment at 200 μmol L-1 demonstrated the most positive preservation effects. Therefore, sodium nitroprusside treatment, particularly at 200 μmol L-1, can be used as an eco-friendly, safe and convenient method for postharvest quality management and high-efficiency preservation of rambutan fruits.
Collapse
Affiliation(s)
- Ruining Zhang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Zhouyu Yuan
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Yuwei Jiang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Fan Jiang
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
| | - Ping Chen
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou, China
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, China
- *Correspondence: Ping Chen,
| |
Collapse
|