1
|
Wang C, Liu H, Liu C, Wei Y, Wang J, Zhang Y, Wang X, Chen B, Yan W, Qiao Y. Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage. FRONTIERS IN PLANT SCIENCE 2024; 15:1428394. [PMID: 38938639 PMCID: PMC11208686 DOI: 10.3389/fpls.2024.1428394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Accepted: 05/29/2024] [Indexed: 06/29/2024]
Abstract
Fresh red waxy corn is consumed worldwide because of its unique flavor and rich nutrients, but it is susceptible to deterioration with a short shelf life. This study explored the effect of slightly acidic electrolyzed water (SAEW) treatment on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage up to 40 d. The SAEW treatment exhibited lower weight loss, softer firmness, and higher total soluble solids (TSS) and moisture content than the control group. Correspondingly, the SAEW maintained the microstructure of endosperm cell wall and starch granules of fresh red waxy corn kernels well, contributing to good sensory quality. Furthermore, SAEW effectively reduced the accumulation of H2O2 content, elevated the O2 -· scavenging ability, maintained higher CAT and APX activities, and decreased the decline of the flavonoids and anthocyanin during the storage. These results revealed that the SAEW treatment could be a promising preservation method to maintain higher-quality attributes and the antioxidant capacity of fresh red waxy corn during postharvest cold storage.
Collapse
Affiliation(s)
- Chunfang Wang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Hongru Liu
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Chenxia Liu
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Yuzhen Wei
- School of Information Engineering, Huzhou University, Huzhou, Zhejiang, China
| | - Juanzi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yi Zhang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xiao Wang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Bingjie Chen
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Weiqiang Yan
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Yongjin Qiao
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| |
Collapse
|
2
|
Malahlela HK, Belay ZA, Mphahlele RR, Sigge GO, Caleb OJ. Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables. Compr Rev Food Sci Food Saf 2024; 23:e13317. [PMID: 38477217 DOI: 10.1111/1541-4337.13317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024]
Abstract
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma-activated water, and micro-nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf-life for FFVs.
Collapse
Affiliation(s)
- Harold K Malahlela
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Gunnar O Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| |
Collapse
|
3
|
Feng Y, Suo K, Zhang Y, Yang Z, Zhou C, Shi L, Chen W, Wang J, Wang C, Zheng Y. Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality. ULTRASONICS SONOCHEMISTRY 2024; 103:106751. [PMID: 38241946 PMCID: PMC10825514 DOI: 10.1016/j.ultsonch.2023.106751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/21/2024]
Abstract
Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.
Collapse
Affiliation(s)
- Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China; Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China.
| | - Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | | | - Caiying Wang
- Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China
| | | |
Collapse
|
4
|
Wang H, Chen H, Lin Y, Li M, Liu Q, Lin Y, Jiang X, Chen Y. Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies for Diaporthe passiflorae in Postharvest Passion Fruit. J Fungi (Basel) 2023; 9:1034. [PMID: 37888288 PMCID: PMC10608467 DOI: 10.3390/jof9101034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/14/2023] [Accepted: 10/15/2023] [Indexed: 10/28/2023] Open
Abstract
Postharvest diseases seriously restrict developments in the passion fruit industry. In this study, we aimed to identify the postharvest pathogen affecting passion fruit, investigate its pathogenicity, and explore relevant control methods. The pathogen was isolated from rotting passion fruit and identified using morphological characteristics, ITS sequences, and phylogenetic tree analyses. Additionally, preliminary studies were conducted to assess the biological characteristics of the pathogen and evaluate the efficacy of various treatments for disease control. The fungus on the passion fruit called B4 was identified as Diaporthe passiflorae. Optimal conditions for mycelial growth were observed at 25-30 °C and pH 5-6, with starch as the carbon source and peptone as the nitrogen source. Infection by D. passiflorae accelerated fruit decay, reduced the h° value of the peel, and increased the peel cell membrane permeability when compared to the control. Notably, treatments with appropriate concentrations of ɛ-poly-l-lysine, salicylic acid, and melatonin showed inhibitory effects on the pathogen's growth in vitro and may thus be potential postharvest treatments for controlling brown rot caused by D. passiflorae in passion fruit. The results provide a scientific basis for the development of strategies to control postharvest decay and extend the storage period of passion fruit.
Collapse
Affiliation(s)
- Huiling Wang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongbin Chen
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Yu Lin
- Department of Intelligent Manufacturing, MinXi Vocational and Technical College, Longyan 364021, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qingqing Liu
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuzhao Lin
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| |
Collapse
|
5
|
Chang X, Liang Y, Guo T, Wang Y, Yang J. Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube ( Ziziphus jujuba Mill. cv. Huping). Foods 2023; 12:2762. [PMID: 37509854 PMCID: PMC10378992 DOI: 10.3390/foods12142762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2'-azino-bis-(3-ethylbenzothizoline)-6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation.
Collapse
Affiliation(s)
- Xiaojie Chang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- Life Sciences Department, Yuncheng University, Yuncheng 044000, China
| | - Yueguang Liang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Tianjing Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Yu Wang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Jiali Yang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| |
Collapse
|