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Papoutsis K. Alternatives to DPA and ethoxyquin for preventing the development of superficial scald in apples: A review. Food Chem X 2024; 23:101730. [PMID: 39239534 PMCID: PMC11375236 DOI: 10.1016/j.fochx.2024.101730] [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: 07/08/2024] [Revised: 08/04/2024] [Accepted: 08/10/2024] [Indexed: 09/07/2024] Open
Abstract
Apples are one of most economically important crops worldwide with a production of approximately 96 million tons in 2022. During postharvest storage, apple quality can decline due to the development of physiological disorders. Superficial scald is one of the main physiological disorders that develops in apples during cold storage and results in quality deterioration. Superficial scald is controlled by synthetic antioxidants such as diphenylamine (DPA) and ethoxyquin. Both chemicals have been banned from the EU due to their toxicity. The current review provides an update on superficial scald complicated development mechanism and summarizes studies investigating postharvest treatments as alternatives to DPA and ethoxyquin. Ethylene and oxygen are important factors that trigger the development of superficial scald in apples by regulating various metabolic pathways during cold storage. More studies are required to investigate alternatives to synthetic antioxidants and elucidate the contribution level of the different metabolites to superficial scald development.
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Affiliation(s)
- Konstantinos Papoutsis
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
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Wan N, Yang B, Yin D, Ma T, Fang Y, Sun X. Overwintering covered with soil or avoiding burial of wine grapes under cold stress: Chinese wine industry's past and future, challenges and opportunities. STRESS BIOLOGY 2023; 3:40. [PMID: 37713163 PMCID: PMC10504205 DOI: 10.1007/s44154-023-00119-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/28/2023] [Indexed: 09/16/2023]
Abstract
In northwest China, where winter is extremely cold and the grapevine is vulnerable to freezing damage, the application of soil covering has promoted the vigorous development of the local grape and wine industries. However, in recent years, the negative effects of burying soil for cold protection on the environment have gradually emerged. In some viticultural regions, the phenomenon of "summer forest, winter desert" has appeared. Therefore, it is urgent for the Chinese grape industry to find a better solution to overwinter safely and environmentally friendly. This review summarizes the advantages and disadvantages of widely used solutions to overwinter such as covering vines with soil, breeding of cold-resistant grapes, cold-resistant cultivation model, physical and chemical covering materials, and protected grape facilities were reviewed. Future overwintering measures were proposed which avoid burial and grape overwintering research directions. It also provides a theoretical foundation and technical support to improve grape yield and quality in northwest China.
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Affiliation(s)
- Ningjing Wan
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling, 712100, China
| | - Bohan Yang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling, 712100, China
- Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Dingze Yin
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling, 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Yulin Fang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling, 712100, China
| | - Xiangyu Sun
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling, 712100, China.
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Zhang C, Zhou P, Mei J, Xie J. Effects of Different Pre-Cooling Methods on the Shelf Life and Quality of Sweet Corn ( Zea mays L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:2370. [PMID: 37375995 DOI: 10.3390/plants12122370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023]
Abstract
The strong wind pre-cooling (SWPC), ice water pre-cooling (IWPC), vacuum pre-cooling (VPC), natural convection pre-cooling (NCPC), and slurry ice pre-cooling (SIPC) techniques were used to pre-cool the fresh sweet corn (Zea mays L.), and then the pre-cooling treated sweet corn samples were stored at 4 °C for 28 days. During refrigeration, quality indicators, such as hardness, water loss, color, soluble solids content, and soluble sugar, were determined. In addition, oxidation indicators, such as peroxidase, catalase, ascorbic acid-peroxidase activity, and carotene content, were also measured. The results showed that the main problems of sweet corn during cold storage were water loss and respiration. The pre-cooling speed of SWPC is the fastest, and the latent heat of sweet corn can be removed in only 31 min. SWPC and IWPC could reduce the loss of fruit quality, maintain good color and hardness, inhibit the decrease of water, soluble solids, soluble sugars, and carotenoid contents, maintain balance between POD, APX, and CAT, and extend the shelf life of sweet corn. The shelf life of SWPC and IWPC corn reached 28 days, 14 days longer than SIPC and VPC treated samples, and 7 days longer than NCPC treated samples. Therefore, SWPC and IWPC are the appropriate methods to pre-cool the sweet corn before cold storage.
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Affiliation(s)
- Chi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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Vanegas Cano LJ, Mrtinez Perala ST, Coy Barrera E, Ardila Barrantes HD. RESPUESTAS TEMPRANAS EN SIMPLASTO DE TALLO ASOCIADAS A LA RUTA DEL ÁCIDO SALICÍLICO EN LA INTERACCIÓN CLAVEL (Dianthus caryophyllus, caryophyllaceae)- FOD (Fusarium oxysporum f. sp. dianthi). ACTA BIOLÓGICA COLOMBIANA 2021. [DOI: 10.15446/abc.v27n2.85778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El marchitamiento vascular causado por Fusarium oxysporum f. sp. dianthi (Fod) es la enfermedad que más afecta el cultivo de clavel. Comprender la naturaleza de la interacción entre la planta y el patógeno permitirá el futuro desarrollo de nuevas alternativas de control de la enfermedad. Es por ello que se busca tener evidencia experimental que permita entender el papel de la ruta de señalización del ácido salicílico (SA) y enzimas asociadas con la resistencia de la planta como son fenilalanina amonio liasa (PAL), polifenoloxidasa (PFO), guayacol peroxidasa (GPX) y fosfolipasa D (PLD), a nivel del simplasto del tallo durante la interacción con él patógeno. Se estableció un ensayo in vivo utilizando dos variedades de clavel con diferentes niveles de resistencia a la enfermedad y se determinaron en simplasto de tallo los niveles de SA, MeSA (salicilato de metilo) y las enzimas objeto de estudio. Se presentó inducción de las enzimas estudiadas, evidenciando en el caso de la enzima GPX un aumento a nivel transcripcional. Así mismo, se presentó un incremento de MeSA en los 1 y 14 dpi, mientras que SA se acumuló en tiempos tardíos. La correlación de Pearson determinó que a este nivel existe una acumulación de la hormona MeSA al 1 dpi con los niveles de las enzimas GPX y PLD. Se propone que la respuesta en este órgano de clavel puede estar activada por la ruta de señalización que involucra SA, afectando el metabolismo secundario y la regulación de especies reactivas de oxígeno.
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Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe. MEMBRANES 2021; 11:membranes11020140. [PMID: 33671268 PMCID: PMC7922114 DOI: 10.3390/membranes11020140] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 02/13/2021] [Accepted: 02/15/2021] [Indexed: 11/17/2022]
Abstract
The prime objective of the research was to explore the coating effects of chitosan and nano-silicon dioxide with nisin as an antimicrobial agent on physicochemical properties, microbiological stability, and sensorial quality changes during the storage at 4 °C. The combination of nano-material and chitosan in addition to nisin was effective for reducing the postharvest attributes of fresh-cut cantaloupes in addition to the highest score in sensory evaluation. Chitosan coating treatment enhanced the microbiological quality 2.50 log CFU/g and 1.87 log CFU/g for aerobic counts and mold/yeasts populations, respectively. In a word, the combination of chitosan/nano-silica/nisin treatment was the best condition for fresh-cut cantaloupe shelf life extension by maintaining color, vitamin C 22.29 mg/100g, peroxidase activity 8.06 U/min.g, and other microbiological tests up to storage time of 8 days.
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Li L, Yi P, Li C, Xin M, Sun J, He X, Sheng J, Zhou Z, Zheng F, Li J, Liu G, Ling D, Tang J, Li Z, Yang Y, Tang Y. Influence of polysaccharide-based edible coatings on enzymatic browning and oxidative senescence of fresh-cut lettuce. Food Sci Nutr 2021; 9:888-899. [PMID: 33598172 PMCID: PMC7866572 DOI: 10.1002/fsn3.2052] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 11/23/2020] [Accepted: 11/25/2020] [Indexed: 12/18/2022] Open
Abstract
Fresh-cut lettuce has a short shelf-life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh-cut lettuces during cold storage (4°C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh-cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh-cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide-based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh-cut lettuce.
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Affiliation(s)
- Li Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Ping Yi
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Changbao Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Ming Xin
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jian Sun
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Xuemei He
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Jinfeng Sheng
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Zhugui Zhou
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Fengjin Zheng
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jiemin Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Guoming Liu
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Dongning Ling
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jie Tang
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Zhichun Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Ying Yang
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Yayuan Tang
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
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