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Ma S, Zhou N, Fu Y, Wang J. Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots. Foods 2024; 13:1904. [PMID: 38928845 PMCID: PMC11203131 DOI: 10.3390/foods13121904] [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: 05/20/2024] [Revised: 06/06/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)-AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0-5 d, 4 °C). The results indicate that the antioxidant properties in the MH-AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3-5, lignin synthesis was significantly inhibited by MH-AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH-AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0-5 d. Conversely, the inhibitory effect of MH-AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH-AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk.
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Affiliation(s)
| | | | | | - Jiayi Wang
- National Demonstration Center for Experimental Biology Education, Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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2
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Zou F, Shinali TS, Yang M, Zhong Y, Wu J, Wang L, Wang H. Incorporation of ascorbic acid in chitosan-based coating combined with plasma-activated water: A technology for quality preservation of red grapes after simulated transportation. Int J Biol Macromol 2024; 270:132366. [PMID: 38759852 DOI: 10.1016/j.ijbiomac.2024.132366] [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: 12/14/2023] [Revised: 05/10/2024] [Accepted: 05/12/2024] [Indexed: 05/19/2024]
Abstract
Red grapes possess multiple bioactivities but are highly susceptible to spoilage due to the lack of efficient preservation techniques. Plasma-activated water (PAW) treatment and the incorporation of antioxidants in bio-based coatings are promising methods for preserving produce. In this study, we tested a novel combination by incorporating ascorbic acid (AA) into a chitosan-based edible coating (CH) and combining it with plasma-activated water (PAW) treatment (CA-PAW) before simulating transport vibrations to extend the shelf-life of red grapes. The results from storage at 4 °C for 20 d indicated that the CA-PAW treatment reduced microbial counts by 2.62 log10 CFU/g for bacteria, 1.72 log10 CFU/g for yeasts and molds, and 1.1 log10 CFU/g for coliforms, in comparison to the control group treated with sterile deionized water. Total phenols and total flavonoid content were the highest observed, at 111.2 mg GAE/100 g and 262.67 mg RE/100 g, respectively. This treatment also inhibited water migration and erosion, and reduced damage to cell structure. Microstructural observations revealed that the CH coating on the surface of red grapes diminished the degradation of bioactive components. In conclusion, the CA-PAW treatment effectively inhibited the adverse physiological changes caused by vibration and mechanical damage to red grapes, maintained their nutritional and sensory qualities, and extended the shelf life by at least 8 d.
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Affiliation(s)
- Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Tharushi S Shinali
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanliang Zhong
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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Sharafi H, Alirezalu A, Liu SQ, Karami A, Moradi M. Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberry. Int J Biol Macromol 2024; 265:131398. [PMID: 38599903 DOI: 10.1016/j.ijbiomac.2024.131398] [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: 12/10/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/12/2024]
Abstract
This research aimed to assess the effects of flaxseed mucilage (Mu) coatings supplemented with postbiotics (P) obtained from Lactobacillus acidophilus LA-5 on various physical, biochemical, and microbial characteristics of strawberry fruits. Strawberry fruits were immersed for 2 min in Mu2.5 (2.5 % mucilage in distilled water), Mu5 (5 % mucilage in distilled water), P-Mu2.5 (2.5 % mucilage in undiluted postbiotics) and P-Mu5 (5 % mucilage in undiluted postbiotics) solutions and were stored at 4 °C and 85 RH for 12 days. All coatings were effective in reducing fungal count compared to the uncoated control fruits. Mu5 coating exhibited the highest efficacy, reducing fungal count by 2.85 log10 CFU/g, followed by Mu2.5 (1.47 log10 CFU/g reduction) and P-Mu2.5 groups (0.90 log10 CFU/g reduction). The fruits coated with edible coatings showed significant delays in the change of weight loss, pH, and total soluble solids as compared to the uncoated fruits. The coating containing postbiotics i.e., P-Mu5 also showed a significant increase in the total phenolic contents, total flavonoid content, antioxidant capacity, and total anthocyanin content at the end of storage relative to the uncoated fruits. Thus, Mu and P-Mu coatings may be a useful approach to maintaining the postharvest quality of strawberry fruits during cold storage.
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Affiliation(s)
- Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran.
| | - Shao-Quan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Azad Karami
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
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Zhou Y, Liu J, Zhuo Q, Zhang K, Yan J, Tang B, Wei X, Lin L, Liu K. Exogenous glutathione maintains the postharvest quality of mango fruit by modulating the ascorbate-glutathione cycle. PeerJ 2023; 11:e15902. [PMID: 37637166 PMCID: PMC10452625 DOI: 10.7717/peerj.15902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 07/25/2023] [Indexed: 08/29/2023] Open
Abstract
Background Mango fruit is prone to decay after harvest and premature senescence, which significantly lowers its quality and commercial value. Methods The mango fruit (Mangifera indica L.cv. Guixiang) was treated with 0 (control), 2, 5, and 8 mM of reduced glutathione (GSH) after harvest. The fruit was stored at 25 ± 1 °C for 12 days to observe the changes in the antioxidant capacity and postharvest quality. Results Compared with the control, the 5 mM GSH treatment significantly decreased the weight loss by 44.0% and 24.4%, total soluble solids content by 25.1% and 4.5%, and soluble sugar content by 19.0% and 27.0%. Conversely, the 5 mM GSH treatment increased the firmness by 25.9% and 30.7% on days 4 and 8, respectively, and the titratable acidity content by 115.1% on day 8. Additionally, the 5 mM GSH treatment decreased the malondialdehyde and hydrogen peroxide contents and improved the antioxidant capacity of mango fruit by increasing the superoxide dismutase and peroxidase activities and upregulating the expression of the encoding genes. Meanwhile, the higher levels of monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase enzyme activities and gene expressions accelerated the AsA-GSH cycle, thereby increasing the accumulation of AsA and GSH and maintaining the redox balance. Conclusions Overall, the experimental results suggest that 5 mM GSH maintains high antioxidant capacity and postharvest quality of mangoes and can use as an effective preservation technique for postharvest mangoes.
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Affiliation(s)
- Yan Zhou
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Jiameng Liu
- Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Qiongyi Zhuo
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Keying Zhang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Jielin Yan
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Bingmei Tang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Xiaoyun Wei
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Lijing Lin
- Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Kaidong Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
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Shakil M, Islam S, Yasmin S, Hossain Sarker MS, Noor F. Effectiveness of aloe vera gel coating and paraffin wax-coated paperboard packaging on post-harvest quality of hog plum ( Spondius mangifera L.). Heliyon 2023; 9:e17738. [PMID: 37449160 PMCID: PMC10336513 DOI: 10.1016/j.heliyon.2023.e17738] [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: 04/08/2022] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
In this research work, hog plum (Spondius mangifera L.) was treated with Aloe vera gel (AVG) coating and paraffin wax-coated box (PWB) packaging and stored at ambient condition (25 ± 3 °C and 80-85% relative humidity) for 12 d to evaluate their impact on postharvest quality and storability. The physicochemical properties, microbiological analysis, and decay evaluation were analyzed throughout the storage period. The AVG and PWB coating treatments both demonstrated a significant effect on the quality of fruits during storage. The results showed that fruits with AVG coating and PWB packaging exhibited lower decay rates, weight loss, color difference, total microbial population, total soluble solids, titratable acidity, and higher fruit firmness and pH than uncoated (control) fruits. The AVG coating was the most effective treatment, followed by the PWB packaging treatment. Our findings show that the AVG coating and PWB packaging treatment can be a promising solution for preserving the quality of hog plums and also helps in increasing the lifetime of hog plums during storage.
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Affiliation(s)
- Md Shakil
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Sariful Islam
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Sabina Yasmin
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Md Sazzat Hossain Sarker
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Fatehatun Noor
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
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Preparation of Vanillin-Taurine Antioxidant Compound, Characterization, and Evaluation for Improving the Post-Harvest Quality of Litchi. Antioxidants (Basel) 2023; 12:antiox12030618. [PMID: 36978866 PMCID: PMC10044817 DOI: 10.3390/antiox12030618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 02/25/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
Litchi’s post-harvest pericarp browning is one of the main constraints that drastically affect its visual attributes and market potential. Therefore, the vanillin-taurine Schiff base (VTSB) compound prepared from natural compounds of vanillin and taurine exhibited higher DPPH-radical-scavenging invitro antioxidant activity than vanillin. VTSB first-time report to mitigate the postharvest browning of litchi fruit. In this study, litchi fruits were dipped in 0.3 mM (based on pre-experiment) VTSB solution and stored at 25 ± 1 °C for six days to examine their effects on browning and postharvest quality. Fruit treated with VTSB had lower levels of browning degree (BD), browning index (BI), weight loss, soluble quinone (SQ), relative electrolyte leakage (REL), and malondialdehyde (MDA) than control fruit. Additionally, total anthocyanins and phenolic concentrations, Total soluble solids (TSS), and 2,2-diphenyl-1-picrylhydrazyl-free radical scavenging activity (DPPH-RSA) were preserved higher in VTSB-treated litchi fruit. The levels of Ascorbate peroxidase (APX), Superoxide dismutase (SOD), and Catalase (CAT) were higher in treated fruit, whereas polyphenol oxidase (PPO) and Peroxidase (POD) were decreased during the postharvest period. This study suggested that VTSB would be very useful for different post-harvest problems in the fruit and vegetable industry.
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Sardar H, Khalid Z, Ahsan M, Naz S, Nawaz A, Ahmad R, Razzaq K, Wabaidur SM, Jacquard C, Širić I, Kumar P, Abou Fayssal S. Enhancement of Salinity Stress Tolerance in Lettuce ( Lactuca sativa L.) via Foliar Application of Nitric Oxide. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12051115. [PMID: 36903975 PMCID: PMC10005404 DOI: 10.3390/plants12051115] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/24/2023] [Accepted: 02/28/2023] [Indexed: 06/01/2023]
Abstract
Salt stress negatively affects the growth, development, and yield of horticultural crops. Nitric oxide (NO) is considered a signaling molecule that plays a key role in the plant defense system under salt stress. This study investigated the impact of exogenous application of 0.2 mM of sodium nitroprusside (SNP, an NO donor) on the salt tolerance and physiological and morphological characteristics of lettuce (Lactuca sativa L.) under salt stress (25, 50, 75, and 100 mM). Salt stress caused a marked decrease in growth, yield, carotenoids and photosynthetic pigments in stressed plants as compared to control ones. Results showed that salt stress significantly affected the oxidative compounds (superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX)) and non-oxidative compounds (ascorbic acid, total phenols, malondialdehyde (MDA), proline, and H2O2) in lettuce. Moreover, salt stress decreased nitrogen (N), phosphorous (P), and potassium ions (K+) while increasing Na ions (Na+) in the leaves of lettuce under salt stress. The exogenous application of NO increased ascorbic acid, total phenols, antioxidant enzymes (SOD, POD, CAT, and APX) and MDA content in the leaves of lettuce under salt stress. In addition, the exogenous application of NO decreased H2O2 content in plants under salt stress. Moreover, the exogenous application of NO increased leaf N in control, and leaf P and leaf and root K+ content in all treatments while decreasing leaf Na+ in salt-stressed lettuce plants. These results provide evidence that the exogenous application of NO on lettuce helps mitigate salt stress effects.
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Affiliation(s)
- Hasan Sardar
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Zubair Khalid
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Muhammad Ahsan
- Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Safina Naz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Aamir Nawaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Riaz Ahmad
- Department of Horticulture, The University of Agriculture, Dera Ismail Khan 29111, Pakistan
| | - Kashif Razzaq
- Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 60000, Pakistan
| | - Saikh M. Wabaidur
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Cédric Jacquard
- Research Unit Induced Resistance and Plant Bioprotection, University of Reims, EA 4707 USC INRAe 1488, SFR Condorcet FR CNRS 3417, 51100 Reims, France
| | - Ivan Širić
- University of Zagreb, Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
| | - Pankaj Kumar
- Agro-Ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to Be University), Haridwar 249404, India
| | - Sami Abou Fayssal
- Department of Agronomy, Faculty of Agronomy, University of Forestry, 10 Kliment Ohridski Blvd, 1797 Sofia, Bulgaria
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut 1302, Lebanon
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8
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Wang T, Yan T, Shi J, Sun Y, Wang Q, Li Q. The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning. Food Res Int 2023; 164:112449. [PMID: 36738009 DOI: 10.1016/j.foodres.2022.112449] [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: 07/22/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the 'Huangjin' cultivar exhibited a higher browning index and sensory quality deterioration over time compared with 'Minshu' potatoes. 'Huangjin' exhibited a higher activity of browning-related enzymes such as polyphenol oxidase, tyrosinase, peroxidase, phenylalanine ammonia-lyase, phospholipase D (PLD), and lipoxygenase (LOX) than 'Minshu'. Furthermore, 'Minshu' exhibited lower H2O2 and malonaldehyde (MDA) contents, lower membrane lipid degradation and peroxidation, and delayed browning, attributable to its low PLD and LOX activities. The ultrastructure of 'Minshu' cells remained intact 7 h after cutting, while that of 'Huangjin' cells was severely damaged, and 'Minshu' cells exhibited more Golgi complexes and black particles than 'Huangjin' cells. Moreover, 'Huangjin' cells exhibited numerous multivesicular bodies, which were nonexistent in 'Minshu' cells. The results show that 'Minshu' potatoes feature a lower browning-related enzyme activity than 'Huangjin', and a tough cell structure to resist post-cut browning.
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Affiliation(s)
- Tingting Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Ting Yan
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Jingkun Shi
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Yanmei Sun
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Qingguo Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Qingqing Li
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
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Zhou Y, Hu L, Chen Y, Liao L, Li R, Wang H, Mo Y, Lin L, Liu K. The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Synergistic Effect of Dipping in Aloe Vera Gel and Mixing with Chitosan or Calcium Chloride on the Activities of Antioxidant Enzymes and Cold Storage Potential of Peach (Prunus persica L.) Fruits. COATINGS 2022. [DOI: 10.3390/coatings12040498] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Peach is a climacteric fruit characterized by a rapid maturation, high respiration level, weight loss, breakdown of texture, and interior browning. Fast tempering of the fruit and subsequent mold expansion caused a negative impact on the marketing. This study was carried out to estimate the synergistic influence of coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl2) at 3% on physical and chemical features. We investigated the changes in antioxidant enzymes activities of peach fruits Prunus persica (L.) Metghamer Sultany. Fruits were kept at 3 ± 1 °C and relative humidity (RH) 85–90% for 36 days during two consecutive seasons (2020 and 2021). Results revealed that applying AVG at 30% blended with CH at 1.5% significantly impacted the storage period of peach fruits, reduced the ion leakage (IL), malondialdehyde (MDA), and lessened weight loss. The differences were significant compared to the other treatments and untreated fruits (control) that exhibited the higher values for IL, MDA, and weight loss in the 36th day. Moreover, fruit quality features such as firmness, total acidity (TA), total soluble solids (TSS), and skin color chroma (c*), hue angle (h) were also maintained. Furthermore, this combination was raised of phenolic content, antioxidant capacity (DPPH), antioxidant enzyme activity such as catalase (CAT), peroxidase (POD), and quench the generation of H2O2 and O2•−. It could be concluded that dipping peach fruits in AVG at 30% blended with CH at 1.5% retained the biological features of peach fruit at considerable levels during cold storing. Thus, this effective mixture can be utilized to prolong the storage and marketing period of peach fruits. Nevertheless, a more in-depth analysis is required for this edible coating to be successfully commercialized in the peach fruit post-harvest industry.
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Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW. Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.831671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Coating is a new trend for extending shelf-life and reducing postharvest damage to fruits currently. Aloe vera gel-based (AVG) coating is made by adding citric acid, ascorbic acid and potassium sorbate. The additive increases the stability of AVG coating. This research aims to determine the effect of additives on the surface tension, viscosity, transparency and morphology structure of AVG coating. The observation used a completely random design one factor with three replicates. Formulation of AVG coating uses additives involving citric acid, ascorbic acid, potassium sorbate and the mixture of additives, concentrations of 0.15%. Observations are made periodically on days 0, 5, 10 and 15. The type and concentration of additives affect the surface tension, viscosity, transparency and morphology structure of AVG coating. The best formulation of AVG coating for 15 days of storage is a mixture of additives (citric acid, ascorbic acid and potassium sorbate) with a concentration of 0.15% applied on the surface of the fruits. The best numeric value of AVG coating surface tension is 0.122 N/m, acidity 4.22, viscosity 96.03 mPa.s, color L* 19.51 and point of transparency 84.40. The combination of the three additives produced a clear, transparent white coating appearance and the potential to extend the shelf-life of fruit.
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Saleem MS, Anjum MA, Naz S, Ali S, Hussain S, Azam M, Sardar H, Khaliq G, Canan İ, Ejaz S. Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits. Int J Biol Macromol 2021; 189:160-169. [PMID: 34411616 DOI: 10.1016/j.ijbiomac.2021.08.051] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 08/03/2021] [Accepted: 08/06/2021] [Indexed: 11/26/2022]
Abstract
Recent postharvest studies have shown that adding an antioxidative agent in a polysaccharide-based edible coating reduces postharvest losses and extends the shelf life of a coated fruit. Therefore, the effect of addition of ascorbic acid (AA, 1%) in chitosan-based coating (CH, 1%) on strawberry fruits under cold storage conditions at 4 ± 1 °C and 85 ± 5% RH was investigated for 15 days. It was observed that addition of AA in CH coating reduced weight loss, decay percentage, malondialdehyde content and hydrogen peroxide compared to CH alone. The combined CH + AA application also suppressed fruit softening by reducing cell wall degrading enzymes (i.e. polygalacturonase, cellulase and pectin methyl esterase) activities. In addition, AA incorporation catalyzed ROS scavenging enzymes (i.e. ascorbate peroxidase, catalase, peroxidase and superoxide dismutase) activities. CH + AA treatment also maintained fruit quality by conserving higher total soluble solids, titratable acidity, ascorbic acid content, total phenolics and antioxidant activity. Sensory quality (color, taste, glossiness and overall acceptability) of fruits coated with CH + AA treatment was also stable during storage. Conclusively, the combined CH + AA application is an effective approach to maintain the postharvest quality of strawberry fruits under cold storage.
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Affiliation(s)
| | - Muhammad Akbar Anjum
- Department of Horticulture, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Safina Naz
- Department of Horticulture, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sajid Ali
- Department of Horticulture, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sajjad Hussain
- Department of Horticulture, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Muhammad Azam
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hasan Sardar
- Department of Horticulture, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Ghulam Khaliq
- Department of Horticulture, Faculty of Agriculture, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Balochistan, Pakistan
| | - İhsan Canan
- Department of Horticulture, Faculty of Agriculture and Natural Sciences, Abant İzzet Baysal University, Bolu 14030, Turkey
| | - Shaghef Ejaz
- Department of Horticulture, Bahauddin Zakariya University, Multan 60800, Pakistan.
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Liu X, Zhang A, Zhao J, Shang J, Zhu Z, Wu X, Zha D. Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.). Sci Rep 2021; 11:16081. [PMID: 34373468 PMCID: PMC8352891 DOI: 10.1038/s41598-021-94831-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 07/16/2021] [Indexed: 11/25/2022] Open
Abstract
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in '36' were significantly higher than those of 'F' fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jie Zhao
- Pudong New District Agro-Technology Extension Center, Shanghai, 201201, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Xuexia Wu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
| | - Dingshi Zha
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
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15
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Qiao L, Han X, Wang H, Gao M, Tian J, Lu L, Liu X. Novel alternative for controlling enzymatic browning: Catalase and its application in fresh-cut potatoes. J Food Sci 2021; 86:3529-3539. [PMID: 34272733 DOI: 10.1111/1750-3841.15827] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/22/2021] [Accepted: 06/07/2021] [Indexed: 11/26/2022]
Abstract
Surface browning is a vital phenomenon that adversely reduces the quality of fresh-cut potatoes. Although many anti-browning methods have been explored, it is unclear whether exogenous catalase (CAT) treatment influences the enzymatic browning. Our results showed that 0.05% CAT immersion for 5 min alleviated browning during cold storage (4°C, 8 days), which was accompanied by a higher lightness and lower redness; additionally, lower H2 O2 and O2 ·- contents were found. The activities of CAT, ascorbate peroxidase, and glutathione peroxidase and the scavenging efficiency of 2,2-diphenyl-1-picrylhydrazyl were also increased. Moreover, CAT treatment inhibited the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase and reduced phenol accumulation. Treatment with 0.1% hydrogen peroxide (H2 O2 ) achieved the opposite results. This is the first report of CAT application reducing fresh-cut potato browning, providing a safe treatment alternative for enzymatic discoloration and preliminarily revealing the underlying mechanism with insight into antioxidant regulation. PRACTICAL APPLICATION: This research is helpful for fresh-cut potato producers because a novel, safe, easy-to-carry out anti-browning solution was proposed. Dipping in 0.05% catalase solution for 5 min revealed color improvement in the quality of fresh-cut potato slices. The mechanism may rely on enhancing antioxidant ability (ascorbate peroxidase, and glutathione peroxidase, and 2,2-diphenyl-1-picrylhydrazyl scavenging), reducing reactive oxygen species (H2 O2 , O2 ·-, malondialdehyde) and controlling enzymatic browning reaction factors (polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase, and phenol accumulation). This method shows promise for better meeting the requirements and demands of consumers for fresh quality products.
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Affiliation(s)
- Liping Qiao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China.,Research and Development Department, Tianjin Gasin-DH Preservation Technology Co., Ltd., Tianjin, China
| | - Xinyu Han
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Hailin Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Man Gao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Laifeng Lu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, P. R. China
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16
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Panahirad S, Dadpour M, Peighambardoust SH, Soltanzadeh M, Gullón B, Alirezalu K, Lorenzo JM. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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17
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Ali S, Sattar Khan A, Ullah Malik A, Anwar R, Akbar Anjum M, Nawaz A, Shafique M, Naz S. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions. Food Chem 2021; 350:129277. [PMID: 33618094 DOI: 10.1016/j.foodchem.2021.129277] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/21/2021] [Accepted: 01/29/2021] [Indexed: 11/17/2022]
Abstract
The effect of ascorbic acid [AA (40 mmol L-1)] and oxalic acid [OA (2 mmol L-1)] on browning of litchi fruit was investigated under 5% CO2 + 1% O2 controlled atmosphere (CA) and compared with air at 5 ± 1 °C for 28 days. The combined application of AA and OA suppressed browning index, soluble quinones, and activities of polyphenol oxidase and peroxidase under CA compared with control. The combination of CA along with AA + OA reduced weight loss and maintained higher anthocyanins, total phenolics, membrane integrity, ascorbate peroxidase, catalase, glutathione reductase and superoxide dismutase activities compared with control. In addition, AA + OA + CA combination showed markedly lower malondialdehyde, superoxide anion and hydrogen peroxide with substantially higher soluble solids content, ascorbic acid, titratable acidity and sensory quality compared with control. In conclusion, AA + OA combination could be considered appropriate to delay browning and to conserve litchi fruit visual appearance under CA storage conditions.
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Affiliation(s)
- Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Ahmad Sattar Khan
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan.
| | - Aman Ullah Malik
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Raheel Anwar
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Akbar Anjum
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Aamir Nawaz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | | | - Safina Naz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
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18
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Milani A, Jouki M, Rabbani M. Production and characterization of freeze-dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties. Food Sci Nutr 2020; 8:3768-3776. [PMID: 32724639 PMCID: PMC7382117 DOI: 10.1002/fsn3.1666] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 04/29/2020] [Accepted: 05/06/2020] [Indexed: 01/21/2023] Open
Abstract
The objective of this investigation was to illustrate the effects of quince seed mucilage (QSM) and ascorbic acid pretreatments to prevent the quality of freeze-dried banana slices. The studied parameters were moisture content, antioxidant activity, total phenol, color properties, structural properties, and sensory evaluation. Both treatments were effective in protecting total phenolic content and antioxidant activity in dried banana slices (P ˂ .05). The control slices showed greater increase in browning index (BI) and greater decrease in lightness (L*) than pretreated dried samples. Ascorbic acid and QSM treatments can be effective in the control of the enzymatic browning along with maintaining the quality properties of banana chips. Therefore, using of immersion pretreatment with 0.25% QSM and 0.05% ascorbic acid is recommended to prevent enzymatic browning as well as maintain the quality of banana chips before the drying process.
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Affiliation(s)
- Alireza Milani
- Department of Food Science and TechnologyFaculty of Biological SciencesNorth Tehran BranchIslamic Azad UniversityTehranIran
| | - Mohammad Jouki
- Department of Food Science and TechnologyFaculty of Biological SciencesNorth Tehran BranchIslamic Azad UniversityTehranIran
| | - Mohammad Rabbani
- Department of ChemistryNorth Tehran BranchIslamic Azad UniversityTehranIran
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19
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Saleem MS, Ejaz S, Anjum MA, Nawaz A, Naz S, Hussain S, Ali S, Canan İ. Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14583] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | - Shaghef Ejaz
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | | | - Aamir Nawaz
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - Safina Naz
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - Sajjad Hussain
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - Sajid Ali
- Department of Horticulture Bahauddin Zakariya University Multan Pakistan
| | - İhsan Canan
- Department of Horticulture Faculty of Agriculture and Natural Sciences Abant İzzet Baysal University Bolu Turkey
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