Advances in gas fumigation technologies for postharvest fruit preservation

Zhang, Wanli; Yingjie, Pan; Jiang, Yueming; Zhang, Zhengke

doi:10.1080/10408398.2023.2202775

Cited by 7 publications

(1 citation statement)

References 153 publications

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“…Several crop storage and preservation methods, including fumigation (i.e., the use of gas to inhibit or kill pathogenic microorganisms on the surface of fruits and vegetables; the gases penetrate into the fruit and alter its physiology across multiple scales) [2], gas conditioning (i.e., placing fresh dates in a specific gas-conditioning storage facility with cold storage; achieved by adjusting the concentration of O 2 and CO 2, and other gases in the storage environment to attain preservation) [3], chemical preservatives (i.e., entails the application of chemicals that inhibit microbial reproduction and slow fruit metabolic functions) [4], and film coating (i.e., coating fruit surfaces with a polymer liquid film layer, creating a selective moisture and gas barrier that slows the deterioration of the fruit by slowing down the physiological processes of the fruits and inhibiting microbial processes) [5] have been used to prolong the storage time and improve fruit quality. In addition, some preharvest treatments, such as spraying with foliar fertilizers and growth regulators, have been investigated.…”

Section: Introductionmentioning

confidence: 99%

Preharvest Foliar Spraying Combined with Postharvest Salicylic Acid Treatment Regulates Panzao (Ziziphus jujuba Mill. cv. ‘Jingcang1’) Fruit Quality and Softening during Storage

Geng,

Li,

Zhang

et al. 2023

Horticulturae

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Panzao (Ziziphus jujuba Mill. cv. ‘Jingcang1’) have a short shelf-life, which hampers their marketability. To investigate effects of combined pre- and postharvest treatments on quality and softening during storage, preharvest Guomantian foliar fertilizer (FF) spray and postharvest salicylic acid (SA) dip were applied to panzao. By day 63 of storage, fruit firmness responded to treatment in the order of FF+SA treatment > FF or SA treatments > Control. All treatments inhibited fruit reddening during storage and, compared with those of the control, alleviated the decline in total soluble solids, ascorbic acid, and phenol contents and decreased the oxidative aging process, which was consistent with the change in firmness. The FF+SA treatment reduced the activities of amylase, cellulase, polygalacturonase, and β-glucosidase, which decreased the degradation of macromolecules including starch, cellulose, and pectin. Principal component analysis showed that FF+SA exhibited a synergistic effect and was the most effective treatment for maintaining fruit quality during storage. FF increased accumulation of nutrients during growth and improved quality, while SA delayed the decline in fruit quality and reduced softening. These results provide the theoretical basis and technical knowledge for improving the shelf-life of panzao during storage and long-distance transportation.

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Section: Introductionmentioning

confidence: 99%

Preharvest Foliar Spraying Combined with Postharvest Salicylic Acid Treatment Regulates Panzao (Ziziphus jujuba Mill. cv. ‘Jingcang1’) Fruit Quality and Softening during Storage

Geng,

Li,

Zhang

et al. 2023

Horticulturae

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Critical assessment of the delivery methods of chemical and natural postharvest preservatives for fruits and vegetables: a review

Zhang,

et al. 2023

Critical Reviews in Food Science and Nutrition

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Influence of 1‐Methylcyclopropene and Geranium Oil Treatments on Oxidative Stress and Antioxidant Enzyme Activity in Carica papaya L. During Cold Storage

Loh,

Adzahan,

Azman

et al. 2024

Journal of Food Processing and Preservation

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Carica papaya Linn, known for its limited shelf life, typically relies on conventional cold storage (CS) methods to prolong freshness. However, being a fruit sensitive to chilling, papaya exhibits low tolerance to cold conditions, making it susceptible to chilling injury during CS. This study was undertaken to explore the correlation between postharvest treatment using 1‐methylcyclopropene (1‐MCP) and geranium oil (GO) and the antioxidant responses of papaya against oxidative stress during CS. Various treatments were administered, incorporating different concentrations and durations of exposure. The specified concentrations for 1‐MCP and GO were 300 and 600 mg/L, and 2% and 4% (v/v), respectively, with exposure durations of 30 and 60 min. Over a 16‐day period, the fruits underwent assessments for antioxidant activity, related enzyme activities, hydrogen peroxide content, and superoxide anion production rate at 4‐day intervals. Both 1‐MCP and GO treatments enhanced total phenolic and total flavonoid content, DPPH scavenging antioxidant capacity, and notably improved the activities of SOD, CAT, APX, and POD enzymes. This enhancement in antioxidant capacity and enzyme activities effectively mitigated the rise in reactive oxygen species levels in the fruits. The study revealed that 1‐MCP treatment with higher doses and longer exposure times yielded superior outcomes, while GO treatment with higher doses and shorter exposure times produced favorable results compared to longer exposure times. Considering cost‐effectiveness and time efficiency, a more comprehensive exploration of the synergistic effects of 1‐MCP and GO may be essential to optimize effective doses within a reduced exposure timeframe.

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Advances in gas fumigation technologies for postharvest fruit preservation

Cited by 7 publications

References 153 publications

Preharvest Foliar Spraying Combined with Postharvest Salicylic Acid Treatment Regulates Panzao (Ziziphus jujuba Mill. cv. ‘Jingcang1’) Fruit Quality and Softening during Storage

Preharvest Foliar Spraying Combined with Postharvest Salicylic Acid Treatment Regulates Panzao (Ziziphus jujuba Mill. cv. ‘Jingcang1’) Fruit Quality and Softening during Storage

Critical assessment of the delivery methods of chemical and natural postharvest preservatives for fruits and vegetables: a review

Influence of 1‐Methylcyclopropene and Geranium Oil Treatments on Oxidative Stress and Antioxidant Enzyme Activity in Carica papaya L. During Cold Storage

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