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Zhang J, Chen X, Liu Q, Li M, Feng S, Lin M, Chen Y, Lin H. Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species. Food Chem X 2024; 23:101644. [PMID: 39148531 PMCID: PMC11325003 DOI: 10.1016/j.fochx.2024.101644] [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: 03/03/2024] [Revised: 07/09/2024] [Accepted: 07/09/2024] [Indexed: 08/17/2024] Open
Abstract
Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and storability than control litchis. On storage day 5, the commercially acceptable fruit rate of control litchis was 42%, while SAEW-treated litchis displayed 59% higher rate of commercially acceptable fruit, 21% lower pericarp browning index, and 13% lower weight loss percentage than control litchis. Additionally, compared to control litchis, SAEW-treated litchis demonstrated higher activities of SOD, CAT and APX, higher levels of GSH, AsA, DPPH radical scavenging ability, and reducing power, but lower O2 -· generation rate, lower levels of H2O2 and MDA. These findings indicated that SAEW treatment could elevate antioxidant capacity and ROS scavenging ability, reduce ROS production and accumulation, and lower membrane lipid peroxidation, thereby retaining the quality attributes and storability of litchis.
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Affiliation(s)
- Jing Zhang
- College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Xuezhen Chen
- College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Qingqing Liu
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Shujuan Feng
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Mingyu Lin
- Water God Development, Want Want Group, Shanghai, 201103, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
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Hasan MK, Alam A, Islam MR, Akhtaruzzaman M, Biswas M. Evaluating the potential of 1-methylcyclopropene treatments on physicochemical properties, bioactive compounds, and shelf life of mango fruits under different storage conditions. Heliyon 2024; 10:e34695. [PMID: 39166059 PMCID: PMC11334636 DOI: 10.1016/j.heliyon.2024.e34695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 07/10/2024] [Accepted: 07/15/2024] [Indexed: 08/22/2024] Open
Abstract
The effect of 1-methylcyclopropene (1-MCP) treatments and storage conditions in the regulation of the physicochemical and bioactive properties of mango fruits (Mangifera indica L. cv. BARI-4) were investigated during storage. Different concentrations of 1-MCP treated samples (T0 = Control, T1 = 0.5 μL/L, T2 = 1.0 μL/L, T3 = 1.5 μL/L, and T4 = 2.0 μL/L) were stored in developed storage structure (10±1 °C and 90 % RH), cold storage (3 ± 1 °C and 80 ± 2 % RH), and ambient storage (29 ± 3 °C and 65 ± 2 % RH). The change in fruit quality including weight loss, firmness, surface color, storage life, chemical, and bioactive properties were studied periodically at 10, 20, 30 and 40 days of storage. The results demonstrated that 1-MCP treatment effectively maintained the quality of fruits by retarding the loss of weight, firmness, total soluble solids (TSS), and titratable acidity, which were served as a quality parameter during storage. The 1-MCP treatment dramatically delayed the change in color, quality measures, and bioactive properties compared to the control group. The storage condition greatly influenced the postharvest quality value and storage life. In combination with the developed storage structure and 1-MCP treatment preserved the acceptability of fruits to a great extent for around 40 days. The T2 = 1.0 μL/L 1-MCP treatment preserved the fruit quality for the highest days of storage 14, 34, and 46 days in ambient storage, cold storage, and develop storage structure respectively. The developed storage structure (10 ± 1 °C and 90 % RH) with 1-MCP (1.0 μL/L) treatment suggested the optimum storage ability for preserving the postharvest storage life of mango fruits. By implementing these findings mango growers and suppliers can reduce post-harvest losses, expand market reach, and provide consumers with high-quality mangoes that retain their quality for an extended period.
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Affiliation(s)
- Mustafa Kamrul Hasan
- Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - Asraful Alam
- Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - Md. Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Md. Akhtaruzzaman
- Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - Mrityunjoy Biswas
- Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
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Ilea MIM, Zapata PJ, Fernández-Picazo C, Díaz-Mula HM, Castillo S, Guillén F. Chlorogenic Acid as a Promising Tool for Mitigating Chilling Injury: Cold Tolerance and the Ripening Effect on Tomato Fruit ( Solanum lycopersicum L.). PLANTS (BASEL, SWITZERLAND) 2024; 13:2055. [PMID: 39124173 PMCID: PMC11314013 DOI: 10.3390/plants13152055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/23/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024]
Abstract
Tomato fruit (Solanum lycopersicum L.) has a very brief storability, displaying chilling injury (CI) when stored in cold conditions used to delay ripening. For this reason, in this study, different concentrations (10, 50, and 100 mg L-1) of chlorogenic acid (ChA) were assayed to evaluate its effectiveness in maintaining fruit quality traits and mitigating CI symptoms in tomatoes. Our results showed that ChA treatments effectively delayed weight loss and maintained fruit firmness, with optimal results observed at 50 mg L-1. In general, higher concentrations did not result in significant quality improvements. Additionally, ChA-treated tomatoes exhibited reduced values in malondialdehyde (MDA) content and electrolyte leakage (EL), indicating improved membrane integrity and reduced oxidative damage. ChA treatments also maintained a higher total phenolic content (TPC) during storage, with significant levels of individual polyphenols such as rutin, neochlorogenic acid, and p-coumaric acid, suggesting enhanced antioxidant capacity and better preservation of fruit quality. This is the first time the potential of ChA to reduce CI has been evaluated in any fruit species, and its impact in tomato ripening is shown to uphold fruit quality during cold storage, prolonging the storability of tomatoes. In particular, we highlight its natural origin and effectiveness as a postharvest treatment.
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Affiliation(s)
| | | | | | | | | | - Fabián Guillén
- Agro-Food and Agro-Environmental Research and Innovation Center (CIAGRO-UMH), Postharvest Research Group of Fruit and Vegetables, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain
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Lorente-Mento JM, Serrano M, Martínez-Romero D, Ruiz-Aracil MC, Valero D, Guillén F. The Simultaneous Use of 1-Methylcyclopropene and Methyl Jasmonate Vapor as an Innovative Strategy for Reducing Chilling Injury and Maintaining Pomegranate Fruit Quality at Suboptimal Temperatures. Foods 2023; 13:60. [PMID: 38201088 PMCID: PMC10778446 DOI: 10.3390/foods13010060] [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: 11/10/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Spain is one of the main contributors to global pomegranate production. Pomegranate presents a challenge for preservation at suboptimal temperatures. Preserving this fruit for an extended period is challenging due to its susceptibility to chilling injury (CI). For this reason, we have examined different postharvest treatments to extend the pomegranate shelf life and their potential impact on reducing CI. For this reason, two postharvest treatments have been applied: 1-Methylcyclopropene (1000 nL L-1 1-MCP) and methyl jasmonate vapors (0.01 mM MeJA), a natural elicitor found in many plant organs that induces a wide range of physiological processes, including the activation of defense mechanisms against stress. Following the application of these treatments and subsequent fruit storage at 2 °C for 90 days, maintenance of firmness and membrane integrity was observed. Additionally, a positive synergic effect was observed in these quality traits when combining both substances (1-MCP + MeJA), especially with regard to delaying weight loss, the external color evolution, and total polyphenol accumulation. On the other hand, MeJA treatment alone or in combination with 1-MCP also increased the anthocyanin content in arils, thereby enhancing the fruit quality. In general, the best results were observed when these two different technologies were applied as a combined treatment, especially in terms of maintaining quality traits such as fruit firmness and total acidity and reducing weight loss and CI. This is the first time that these two substances have been tested together in any fruit species, and their simultaneous application in the same container represents an innovative approach that could be an interesting tool for commercial purposes.
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Affiliation(s)
| | | | | | | | | | - Fabián Guillén
- Postharvest Research Group of Fruit and Vegetables, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
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