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Wu J, Tang R, Fan K. Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review. Food Chem X 2024; 21:101080. [PMID: 38162042 PMCID: PMC10753048 DOI: 10.1016/j.fochx.2023.101080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/29/2023] [Accepted: 12/14/2023] [Indexed: 01/03/2024] Open
Abstract
Low temperature storage is widely used in the storage and transportation of postharvest fruits and vegetables. However, the negative effects of chilling injury (CI) on certain fruits and vegetables cannot be ignored. Therefore, efficient CI prevention technologies were used for reducing CI. This paper expounds the mechanisms of CI, common symptoms of CI and its impacts on the quality of fruits and vegetables, and summarizes the application of CI prevention technology. CI control methods are mainly classified into physical treatments (hot shock, near-freezing storage, high relative humidity storage, light-proof storage, and electromagnetic field), chemical treatments (melatonin, 1-methylcyclopropene, astragalus polysaccharides, γ-aminobutyric acid, 24-epibrassinolide, methyl jasmonate, trisodium phosphate, glycine betaine, and salicylic acid, etc.), coating treatments (sodium alginate, chitosan, carboxymethyl cellulose and aloe vera gel, etc.) and their combined treatments. These treatments have enhanced antioxidant activity, enzyme activity, membrane system integrity, and energy levels, thereby reducing the CI of fruits and vegetables.
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Affiliation(s)
- Jiaxin Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Rui Tang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
- Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei 434025, PR China
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Lv Y, Fu A, Song X, Wang Y, Chen G, Jiang Y. 1-Methylcyclopropene and UV-C Treatment Effect on Storage Quality and Antioxidant Activity of ‘Xiaobai’ Apricot Fruit. Foods 2023; 12:foods12061296. [PMID: 36981222 PMCID: PMC10048762 DOI: 10.3390/foods12061296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023] Open
Abstract
The ‘Xiaobai’ apricot fruit is rich in nutrients and is harvested in summer, but the high temperature limits its storage period. To promote commercial quality and extend shelf life, we investigated the effectiveness of Ultraviolet C (UV-C) combined with 1-methylcyclopropene (1-MCP) treatment on ‘Xiaobai’ apricot fruit stored at 4 ± 0.5 °C for 35 days. The results revealed that the combination treatment of 1-MCP and UV-C performed better than either UV-C or 1-MCP alone in fruit quality preservation. The combination treatment could delay the increase in weight loss, ethylene production, and respiration rate; retain the level of soluble solid content, firmness, titratable acid, and ascorbic acid content; promote the total phenolics and flavonoids accumulation; improve antioxidant enzyme activity and relative gene expression, and DPPH scavenging ability; and reduce MDA, H2O2, O2.− production. The combined treatment improved the quality of apricot fruit by delaying ripening and increasing antioxidant capacity. Therefore, combining UV-C and 1-MCP treatment may be an effective way to improve the post-harvest quality and extend the storage period of the ‘Xiaobai’ apricot fruit, which may provide insights into the preservation of ‘Xiaobai’ apricot fruit.
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Affiliation(s)
- Yunhao Lv
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Anzhen Fu
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Xinxin Song
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Yufei Wang
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Guogang Chen
- College of Food Science, Shihezi University, Shihezi 832003, China
- Correspondence: (G.C.); (Y.J.)
| | - Ying Jiang
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi 832000, China
- Correspondence: (G.C.); (Y.J.)
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3
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CaCl 2 treatment effectively delays postharvest senescence of passion fruit. Food Chem 2023; 417:135786. [PMID: 36921365 DOI: 10.1016/j.foodchem.2023.135786] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 01/25/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
This study aimed to systematically investigate the changes in peel color, physicochemical characteristics, textural properties, and peel ultrastructure between CaCl2-treated and water-soaked passion fruit under short-term storage at room temperature (20 °C) for eight days. The fruit peel was further analyzed and compared for the differences in calmodulin (CaM) gene expression between the two groups. The data were analyzed using principal component analysis. The results confirmed that CaCl2 treatment effectively maintained the appearance and color of passion fruit, inhibited peel browning, and improved fruit quality. The treatment had an effect on maintaining the physiological properties of passion fruit parenchyma, effectively delayed the passion fruit senescence, and kept the structural integrity of the fruit peel. The relative expression of PeCaM gene in the CaCl2-treated fruit peels was higher than that of the control peels. The Ca2+ stimulated the relative expression of the PeCaM gene, which delayed the senescence of passion fruit.
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4
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Delaying fruit softening of ‘France’ prune (Prunus domestica L.) using near-freezing temperature storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li Y, Zhao Y, Zhang Z, He H, Shi L, Zhu X, Cui K. Near-freezing temperature storage improves shelf-life and suppresses chilling injury in postharvest apricot fruit (Prunus armeniaca L.) by regulating cell wall metabolism. Food Chem 2022; 387:132921. [DOI: 10.1016/j.foodchem.2022.132921] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/13/2022] [Accepted: 04/05/2022] [Indexed: 11/25/2022]
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Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits. Polymers (Basel) 2022; 14:polym14112227. [PMID: 35683900 PMCID: PMC9183006 DOI: 10.3390/polym14112227] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.
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Fratianni F, Cozzolino R, d'Acierno A, Ombra MN, Spigno P, Riccardi R, Malorni L, Stocchero M, Nazzaro F. Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy. Front Nutr 2022; 9:854868. [PMID: 35350414 PMCID: PMC8958034 DOI: 10.3389/fnut.2022.854868] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 02/07/2022] [Indexed: 11/13/2022] Open
Abstract
The witnesses of the millenary history of Campania felix in southern Italy highlighted that several fruit and vegetables cultivated in such territory could potentially be a treasure trove of important health elements. Our work evaluated the content of β-carotene, ascorbic acid, and total phenolics and the antioxidant activity of ten typical varieties of apricots cultivated in the Vesuvius area in the Campania region. The total polyphenols varied between 10.24 and 34.04 mg/100 g of a fresh sample. The amount of ascorbic acid also varied greatly, ranging from 2.65 to 10.65 mg/100 g of a fresh product. B-Carotene reached values up to 0.522 mg/100 g of the fresh sample. The correlation analysis performed, accounting for these parameters, showed that the antioxidant activity, calculated by 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) and azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) tests, was influenced mainly by the content of total polyphenols, with ρ = −0.762 and ρ = 0.875 when we considered DPPH and ABTS tests, respectively, slightly less by the content of ascorbic acid, and not by β-carotene. The dendrogram clustered eight varieties into two main groups; on the other hand, two varieties (“Vitillo” and “Preveta bella”) seemed hierarchically distant. The gas chromatography–mass spectrometry (GC–MS) analysis of volatile organic compounds (VOCs), herein performed for the first time, demonstrated the influence of the varieties on the VOC profiles, both from a qualitative and semiquantitative perspective, discriminating the varieties in different clusters, each of which was characterized by specific notes. α-Terpinolene was the only terpene identified by GC–MS that appeared to affect the antioxidant activity.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Science, National Research Council (ISA-CNR), Avellino, Italy
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council (ISA-CNR), Avellino, Italy
| | - Antonio d'Acierno
- Institute of Food Science, National Research Council (ISA-CNR), Avellino, Italy
| | - Maria Neve Ombra
- Institute of Food Science, National Research Council (ISA-CNR), Avellino, Italy
| | | | | | - Livia Malorni
- Institute of Food Science, National Research Council (ISA-CNR), Avellino, Italy
| | - Matteo Stocchero
- Department of Women's and Children's Health, University of Padova, Padova, Italy
| | - Filomena Nazzaro
- Institute of Food Science, National Research Council (ISA-CNR), Avellino, Italy
- *Correspondence: Filomena Nazzaro
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Mastilović J, Kevrešan Ž, Milović M, Kovač R, Milić B, Magazin N, Plavšić D, Kalajdžić J. Effects of ripening stage and postharvest treatment on apricot (
Prunus armeniaca
L.) cv. NS4 delivered to the consumers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jasna Mastilović
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Žarko Kevrešan
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Maja Milović
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Renata Kovač
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Biserka Milić
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Nenad Magazin
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Dragana Plavšić
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Jelena Kalajdžić
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
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Fratianni F, d’Acierno A, Albanese D, Matteo MD, Coppola R, Nazzaro F. Biochemical Characterization of Traditional Varieties of Apricots ( Prunus armeniaca L.) of the Campania Region, Southern Italy. Foods 2021; 11:foods11010100. [PMID: 35010226 PMCID: PMC8750576 DOI: 10.3390/foods11010100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/21/2021] [Accepted: 12/29/2021] [Indexed: 02/07/2023] Open
Abstract
Campania is the most important region of Italy in the apricot cultivation, present mostly in the Vesuvio area. At least to the best of our knowledge, no studies are reporting the biochemical characterization of the considerable number of traditional apricot varieties present on this territory, including the qualitative and quantitative profile of the polyphenols present. Our work evaluated the content of β-carotene, total phenolics, phenolic profiles, ascorbic acid and antioxidant activity of 23 traditional varieties of apricots of the Campania region. Principal component analysis (PCA) highlighted that, in the two main groups, the antioxidant activity was strongly affected by the content of ascorbic acid (-0.89), or slightly affected by the content of total polyphenols (-0.67), respect to the content of ascorbic acid (-0.55), never by β-carotene. Chlorogenic acid (up to 55.07 μg g-1) and catechin (up to 96.15 μg g-1) resulted the most abundant polyphenols recognized through the chromatographic analysis. PCA, extended to the polyphenol profile, confirmed the distribution of the varieties in two large groups, evidencing once again the hierarchical distance of four varieties ("Panzona", "Paolona" "Baracca" and "Boccucia Eboli") compared to the others.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (R.C.); (F.N.)
| | - Antonio d’Acierno
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (R.C.); (F.N.)
- Correspondence: ; Tel.: +39-0825299509
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (D.A.); (M.D.M.)
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (D.A.); (M.D.M.)
| | - Raffaele Coppola
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (R.C.); (F.N.)
- Department of Agriculture, Environment and Food, University of Molise, Via de Sanctis Snc, 86100 Campobasso, Italy
| | - Filomena Nazzaro
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (R.C.); (F.N.)
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10
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Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing temperature. Food Chem 2019; 300:125194. [DOI: 10.1016/j.foodchem.2019.125194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 07/14/2019] [Accepted: 07/15/2019] [Indexed: 11/20/2022]
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