An effective combination storage technology to prolong storability, preserve high nutrients and antioxidant ability of astringent persimmon

Zhang, Jialei; Lu, Jingwei; Mantri, Nitin; Jiang, Li; Shang-jiao, Ying; Chen, Shaoning; Xiao-yan, Feng; Cao, Yingzhi; Chen, Zhaocai; Ren, Lichao; Lü, Hongfei

doi:10.1016/j.scienta.2018.07.017

Cited by 15 publications

(9 citation statements)

References 36 publications

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“…Antioxidant activity was positively and significantly correlated with total soluble solids, total phenolics and total anthocyanins with r of 0.298 ( p < .05), 0.376 ( p < .01), and 0.835 ( p < .001), respectively, while pH had no relationships with DPPH free radical‐scavenging activity, the results were in accordance with Zhang et al. (2018). The results indicated that anthocyanins contribute more significantly to the total antioxidant capacity than total phenolics in grape juice during storage.…”

Section: Resultssupporting

confidence: 88%

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Zhang

Lyu

Lou

et al. 2020

J Food Process Preserv

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The effects of sodium chloride on pH, total soluble solid, phenolics, anthocyanins, and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity (DPPH) of grape juice during storage at 7, 20, and 30°C were investigated in this study. The results indicated that during the 6‐day storage, NaCl at concentrations of 17, 42.5, and 85 mmol/L delayed the decrease of total anthocyanins and DPPH effectively at 7, 20, and 30°C. Except for 85 mmol/L at the late stages during storage, NaCl‐treated samples showed higher levels of total phenolics than control groups stored at 7, 20, and 30°C. Additionally, samples treated with NaCl showed significantly delayed decrease of pH and total soluble solids especially at 20 and 30°C. DPPH showed positive and significant correlation with total soluble solids, total phenolics, and total anthocyanins with r of 0.298 (p < .05), 0.376 (p < .01), and 0.835 (p < .001), respectively, while no correlation with pH. Our results showed that NaCl has potential effect on maintaining the quality and extending shelf life of grape juice without preservatives. In addition, NaCl‐treated grape juice could supplement water, electrolytes lost during exercise and antioxidant substances. Practical applications In this study, effects of NaCl on quality of grape juice during storage were investigated. NaCl effectively delayed decrease of anthocyanins and antioxidant activity and has potential effect on maintaining the quality grape juice. Additionally, NaCl‐treated grape juice replenishes water, sodium, total soluble solids, antioxidant substances, etc., and provides a theoretical basis for the development of juice‐type sports drinks.

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Section: Resultssupporting

confidence: 88%

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Zhang

Lyu

Lou

et al. 2020

J Food Process Preserv

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“…A different trend occurred in fructose content of EC + MAP treatment from 6 to 9 days of storage reporting significant differences unlike other treatments. Different results were reported by Zhang et al [25] on persimmon fruit registering an increase of fructose during 30 days while on fruit treated with 1-MCP the fructose remained stable during storage. The TSS content did not show significant differences in all treatments but at 9th day EC PASSIVE reported the lowest mean values than other treatments.…”

Section: Sugar Concentration and Total Solid Soluble (Tss)contrasting

confidence: 52%

“…Persimmon fruit suffered rapid softening, [31,32] while the use of 1-methylcyclopropene exhibited gradual softening during storage at 20 °C [25]. In our samples, firmness showed a decrease of mean values in all sample times at 5 °C.…”

Section: Firmness and Weight Lossmentioning

confidence: 53%

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Sortino

Allegra

Gallotta

et al. 2022

Chem. Biol. Technol. Agric.

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Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

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“…SS was determined according to the method by Zhang et al [25] with some modifications. 1 g sample was homogenized with 10 mL distilled water.…”

Section: Soluble Sugars (Ss)mentioning

confidence: 99%

Chilling Injury, Physicochemical Properties, and Antioxidant Enzyme Activities of Red Pitahaya (Hylocereus polyrhizus) Fruits under Cold Storage Stress

Shuang¹,

Wei²,

Mei³

et al. 2021

Phyton

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Low-temperature storage is extensively used to optimize the postharvest life of various fresh fruits. However, red pitahaya (Hylocereus polyrhizus) fruits are sensitive to chilling injury (CI), which leads to the limitation of low-temperature storage. In this study, red pitahaya fruits were stored at 2, 4, 6, 8, and 10°C, respectively, for 27 days to determine the appropriate storage temperature. During the storage of red pitahaya fruits, storage at 8°C was more effective in suppressing decay and maintaining quality than other low temperatures. Lowtemperature (2, 4, and 6°C) storage decreased weight loss (WL) and maintained higher content of titratable acidity (TA), soluble sugars (SS), and total phenolics (TP) but different degrees of CI were detected. No CI was observed at 8°C and 10°C. Red pitahay as stored at 8 and 10°C were associated with better color evaluation, lower electrolyte leakage (EL), respiration rate, and lipoxygenase (LOX) activity, and higher fruit firmness, superoxide dismutase (SOD) activity, and catalase (CAT) activity. However, higher storage temperature (10°C) resulted in higher metabolic activity leading to lower quality and antioxidant capacities compared with 8°C. Therefore, our results demonstrated that red pitahaya stored at 8°C exhibited a protective effect on fruit quality and resisted CI development during storage.

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An effective combination storage technology to prolong storability, preserve high nutrients and antioxidant ability of astringent persimmon

Cited by 15 publications

References 36 publications

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Chilling Injury, Physicochemical Properties, and Antioxidant Enzyme Activities of Red Pitahaya (Hylocereus polyrhizus) Fruits under Cold Storage Stress

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