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Li G, Joyce DC, Marques JR, Hofman PJ, Macnish AJ, Gupta ML, San AT. Postharvest factors affect under-skin browning in 'Honey Gold' mango fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5671-5677. [PMID: 33782975 DOI: 10.1002/jsfa.11221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 02/26/2021] [Accepted: 03/30/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Under-Skin Browning (USB) is a physiological skin disorder that significantly reduces quality of 'Honey Gold' mango (HG) fruit. Relationships between potential causative factors (vibration, holding temperature, sap) and expression factors (enzymes activities, phenolic concentration, anatomy) were investigated. RESULTS USB incidence was 2.6-3.6-fold higher in ripe HG fruit vibrated for 3-18 h at 12 °C to simulate transport damage and held then at 12 °C for 8 days compared to control fruit held under the same conditions. USB severity of fruit lightly abraded with sand paper to simulate physical damage and artificially induce USB was higher in fruit held at 10 °C than at 6-8 °C or 12-13 °C for 6-8 days. Compared to non-affected skin, USB-affected tissue had a 7.4% increase in total phenolics concentration. However, polyphenol oxidase (PPO) and peroxidase (POD) activities decreased by 19%. Anatomical similarities were observed between USB symptoms and sapburn caused by spurt sap or terpinolene (a major sap component) to abraded skin areas. Incidence of sapburn was higher in abraded fruit held at 12 °C than at 20 °C. CONCLUSION Holding HG mango fruit at 10 °C can intensify USB. Activities of PPO and POD appear not to be regulatory factors in USB expression in HG. Sap components may be involved in USB expression under conducive postharvest conditions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Guoqin Li
- School of Food Science, Shanxi Normal University, Linfen, China
| | - Daryl C Joyce
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, Australia
- Queensland Department of Agriculture and Fisheries, Gatton Research Facility, Gatton, Australia
| | - Jose R Marques
- Queensland Department of Agriculture and Fisheries, Maroochy Research Facility, Nambour, Australia
| | - Peter J Hofman
- Queensland Department of Agriculture and Fisheries, Maroochy Research Facility, Nambour, Australia
| | - Andrew J Macnish
- Queensland Department of Agriculture and Fisheries, Maroochy Research Facility, Nambour, Australia
| | - Madan L Gupta
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, Australia
| | - Anh T San
- Department of Biotechnology, HUTECH Institute of Applied Science, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
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San AT, Hofman PJ, Joyce DC, Macnish AJ, Marques JR, Webb RI, Li G, Smyth HE. Diurnal Harvest Cycle and Sap Composition Affect Under-Skin Browning in 'Honey Gold' Mango Fruit. FRONTIERS IN PLANT SCIENCE 2019; 10:1093. [PMID: 31608078 PMCID: PMC6755338 DOI: 10.3389/fpls.2019.01093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Accepted: 08/09/2019] [Indexed: 06/10/2023]
Abstract
Under-skin browning (USB) is an unsightly physiological disorder that afflicts 'Honey Gold' mango fruit. Under-skin browning symptoms develop after harvest upon the interaction of physical abrasion and physiological chilling stresses. Less understood preharvest and/or harvest factors may also influence fruit susceptibility to USB. In this study, we examined the impact of harvest time during the diurnal cycle and fruit sap components on USB development. Fruits were harvested at 4- to 6-h intervals, lightly abraded with sandpaper to simulate vibration damage during refrigerated road transport, held at 12 ± 1°C for 6 days, transported to the research facilities and ripened before USB assessment. Spurt and ooze sap from the fruit were collected at each harvest time. The samples were separated and analysed by gas chromatography-mass spectrometry. Fruit harvested at 10:00, 14:00 and 18:00 h had 3- to 5-fold higher incidence of USB than did those picked at 22:00, 2:00 and 6:00 h. Sap concentrations of the key aroma volatile compounds 2-carene, 3-carene, α-terpinene, p-cymene, limonene and α-terpinolene were higher for fruit harvested at 14:00 h compared to those picked at other times. In the fruits harvested in the afternoon, abraded skin treated with spurt sap sampled at 14:00 h had 14.3- and 29.0-fold higher incidence and severity, respectively, of induced browning than did those treated with sap collected at 6:00 h. The results showed that fruit harvested in the afternoon were more susceptible to USB than those picked at night or in early morning. The diurnal variation in fruit sensitivity was evidently associated with specific compositional differences in sap phytotoxicity. Topical application to the fruit skin of pure terpinolene and limonene resulted in induced USB damage, whereas pure carene and distilled water did not. Microscopy examination showed that while skin damage caused by pure terpinolene and limonene was not identical to USB per se, similarities suggested that sap components cause USB under inductive commercial conditions. Considered collectively, these findings suggest that night and early morning harvesting will reduce USB and thus improve the postharvest quality of Honey Gold mango fruit.
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Affiliation(s)
- Anh T. San
- Sub-institute of Agriculture Engineering and Postharvest Technology, Ho Chi Minh City, Vietnam
- Maroochy Research Facility, Department of Agriculture and Fisheries, Nambour, QLD, Australia
| | - Peter J. Hofman
- Maroochy Research Facility, Department of Agriculture and Fisheries, Nambour, QLD, Australia
| | - Daryl C. Joyce
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD, Australia
- Ecosciences Precinct, Department of Agriculture and Fisheries, Brisbane, QLD, Australia
| | - Andrew J. Macnish
- Maroochy Research Facility, Department of Agriculture and Fisheries, Nambour, QLD, Australia
| | - Jose R. Marques
- Maroochy Research Facility, Department of Agriculture and Fisheries, Nambour, QLD, Australia
| | - Richard I. Webb
- Centre for Microscopy and Microanalysis, The University of Queensland, St Lucia, QLD, Australia
| | - Guoqin Li
- School of Food Science, Shaanxi Normal University, Linfen, China
| | - Heather E. Smyth
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
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Cao X, Liang J, Aluko RE, Thiyam-Holländer U. In situ oxidation of canola meal sinapic acid by horseradish peroxidase (type II) and tyrosinase. J Food Biochem 2019; 43:e12884. [PMID: 31353609 DOI: 10.1111/jfbc.12884] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 04/03/2019] [Accepted: 04/22/2019] [Indexed: 11/30/2022]
Abstract
The enzymatic oxidation of sinapic acid catalyzed by horseradish peroxidase (HRP) or tyrosinase was investigated using model systems, which contained the pure compound or canola meal. Spectrophotometric scanning of pure sinapic acid solution in the presence of HRP (0.2 U) or tyrosinase (40.3 U) showed continuous decreases in absorbance at 304 nm over a period of 90 and 60 min, respectively. HPLC analyses of enzymatic end products, obtained by the catalysis with HRP or tyrosinase, indicated the presence of two main compounds (1 and 2). After alkaline hydrolysis of canola meal, sinapic acid that was released from sinapine was also converted to compounds 1 and 2 by HRP or tyrosinase. Enzyme reaction kinetics results indicate that the catalytic efficiency (CE = 0.538), reaction velocity (Vmax = 5.67 ∆A/h), and Michaelis-Menten constant (Km = 926.64 µM) of HRP are significantly higher than those of tyrosinase (CE = 0.041, Vmax = 0.41 ∆A/h, Km = 173.03 µM) at 50-250 μM pure sinapic acid concentrations. PRACTICAL APPLICATIONS: Canola meal contains a large amount of sinapine, which is the choline ester of sinapic acid, a strong antioxidant compound. However, the oxidation or decarboxylation products of sinapic acid could add value by increasing the level of electron-dense carboxylic and carbonyl compounds. In this study, enzymatic treatment of alkaline-hydrolyzed canola meal with horseradish peroxidase (HRP) and tyrosinase was investigated and shown to be suitable for converting sinapic acid into oxidized compounds. Therefore, the enzymatic treatment is a potential application for value-added processing of canola meal.
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Affiliation(s)
- Xinyuan Cao
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingbang Liang
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada
| | - Usha Thiyam-Holländer
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada
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Serna-Cock L, García-Gonzales E, Torres-León C. Agro-industrial potential of the mango peel based on its nutritional and functional properties. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094815] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Mohamed SA, Drees EA, El-Badry MO, Fahmy AS. Biochemical Properties of α-Amylase from Peel of Citrus sinensis cv. Abosora. Appl Biochem Biotechnol 2009; 160:2054-65. [DOI: 10.1007/s12010-009-8864-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2009] [Accepted: 11/09/2009] [Indexed: 10/20/2022]
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Ajila C, Prasada Rao U. Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract. Food Chem Toxicol 2008; 46:303-9. [DOI: 10.1016/j.fct.2007.08.024] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2006] [Revised: 06/05/2007] [Accepted: 08/09/2007] [Indexed: 01/08/2023]
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Ajila C, Bhat S, Prasada Rao U. Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.06.036] [Citation(s) in RCA: 160] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Hemalatha MS, Manu BT, Bhagwat SG, Leelavathi K, Prasada Rao UJS. Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0441-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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