Changes in antioxidative metabolism accompanying pitting development in stored blueberry fruit

Zhou, Qian; Ma, Chao; Cheng, Shunchang; Wei, Baodong; Liu, Xiuying; Ji, Shujuan

doi:10.1016/j.postharvbio.2013.10.003

Cited by 131 publications

(61 citation statements)

References 28 publications

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“…CAT and APX showed enhanced activity in the exocarp of preconditioned fruit after cold storage, as was also observed by Wang (, ). These enzymes showed activity rates similar to those found in other fruits during postharvest cold storage (Zhou et al , ). CAT plays an important role in the elimination of H 2 O 2 under stress conditions (Mhamdi et al , ).…”

Section: Discussionsupporting

confidence: 84%

Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury

et al. 2014

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Zucchini fruit is susceptible to develop chilling injuries (CI) when stored at low temperature. In this study, the effects of a preconditioning treatment during cold storage and its relation with the physiological response to chilling tolerance have been investigated. The commercial variety Sinatra, whose fruit are very sensitive to cold storage, has been used. After harvest, fruit were kept at 4 ∘ C or preconditioned during 48 h at 15 ∘ C before cold storage. Weight loss, electrolyte leakage and lipid peroxidation were lower in preconditioned at the end of storage time, and CI index was significantly reduced in preconditioned compared to control fruit. The preconditioning treatment improved the energy status of the fruit increasing the pool of ATP, and maintaining the energy charge. The preconditioned fruit improved their antioxidant status with lower H 2 O 2 content and induction of ascorbate peroxidase (APX) and catalase (CAT) activities. A reduction in putrescine was detected in preconditioned fruit along with a lower expression of arginine decarboxylase (ADC) and ornithine decarboxylase (ODC) and a rise in activity of diamine oxidase (DAO). The concentrations of glutamate and -aminobutyrate (GABA) were lower during preconditioning, while that of proline was higher. In summary, preconditioning treatment induces chilling tolerance in zucchini fruit triggering a defence-response against oxidative stress and increasing ATP pool and proline content.

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Section: Discussionsupporting

confidence: 84%

Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury

et al. 2014

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“…Previous studies indicated that rapid softening of fruits was simultaneous with a quick decline in endogenous SA of fruits, and exogenous SA treatment can improve firmness due to the effect on cell swelling (Shafiee, Taghavi, & Babalar, ). Plenty of researches have shown 1‐MCP can delay softening in fruits such as avocado (Adkins et al, ) and blueberry (Zhou et al, ).…”

Section: Resultsmentioning

confidence: 99%

Influence of 1‐methylcyclopropene (1‐MCP) combined with salicylic acid (SA) treatment on the postharvest physiology and quality of bananas

Liu

et al. 2019

J Food Process Preserv

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The objective of the study was to investigate the effect of 1‐methylcyclopropene (1‐MCP) combined with salicylic acid (SA) on the postharvest physiology and quality of bananas. Respiration rate, ethylene production, firmness, decay incidence, soluble sugar, soluble solid, color change, malondialdehyde (MDA), peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT) activities of bananas were examined. The results showed that 1‐MCP combined with SA treatment inhibited respiration rate, ethylene production, decay incidence, MDA content, soluble sugar, and soluble solids content. The combined treatment also delayed softness and color change of bananas compared to the untreated bananas. The efficiency of the combined treatment was better than that of 1‐MCP or SA alone. Furthermore, combination of 1‐MCP plus SA effectively enhanced SOD and CAT activities, and inhibited the increasing of POD activity in bananas. Therefore, our results suggested that 1‐MCP plus SA treatment may be an effective technology in extending the shelf life of bananas. Practical applications So far, there have been no reports on the influence of 1‐MCP combined with SA treatment on the postharvest physiology and quality of bananas during storage. The objective of this work is to investigate the efficiency of 1‐MCP plus SA treatment for improving postharvest physiological and quality and extending storage life, which provides theoretical guidance for the preservation of stored bananas.

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“…Malondialdehyde (MDA) production was used to determine the index of lipid peroxidation and was measured using the thiobarbituric acid reactive substrates (TBARS) assay. The extraction and determination of TBARS were performed according to Zhou et al () and Megías et al (2015) with slight modifications. The mixture (6mL), 10% (vol/vol) trichloroacetic acid, and the corresponding final concentrations of AsA, trypsin or the mixture of both were combined and centrifuged at 12,000 × g and 4°C for 10 min.…”

Section: Methodsmentioning

confidence: 99%

“…The supernatant was heated to boiling for 20 min, it was cooled to the same temperature, and its electrical conductivity was measured as L2. By using the formula L1/L2 3 100%, the relative conductivity value was obtained (Ren et al, 2012;Zhou et al, 2014). trypsin or the mixture of both were combined and centrifuged at 12,000 3 g and 48C for 10 min.…”

Section: Determination Of the Electrical Conductivitymentioning

confidence: 99%

“…MDA is a marker of membrane oxidation lesions and indicates the degree of cell membrane lipid peroxidation (Ren et al, 2012) AsA group and the mixture group increased slowly, and the difference was significant (Figure 5b, p < .01); these treatments could effectively reduce the cell damage. The increasing of MDA content has also been investigated during pitting development in stored blueberry fruit (Zhou et al, 2014).…”

Section: Difference In Tbars Levelmentioning

confidence: 99%

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Trypsin and ascorbic acid have a synergistic effect on the quality of apple processing by protecting apple cells from oxidative damage

Zhong

Pang

et al. 2018

J Food Biochem

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Flesh browning is fundamentally important to the quality of minimally processed fruit. The development of browning is associated with reactive oxygen species accumulation in the fruit tissue. The novel superoxide scavenging activity of trypsin has been shown in our previous work. In the current study, the effects of mixtures of trypsin and ascorbic acid (AsA) on the processing quality of apple homogenate were evaluated. In the presence of trypsin and AsA, the browning of apple homogenate was significantly impeded, and changes in the titration of acid and in the concentration of soluble solids were also delayed. The mixture of trypsin and AsA could significantly reduce cell membrane damage and the activity of peroxidase. Above all, trypsin could protect the cells of the fruit due to its superoxide scavenging activity. The utilization of trypsin will provide a new strategy for controlling quality in the processing of apples or other fruits and vegetables. Practical applications Pure, natural fruit juice with fruit flavor, especially pure, cloudy juice with a variety of natural nutrients, is increasingly widely accepted. Eliminate or inhibit the free radical accumulation is one of the most efficient methods to control the browning of apple tissue. Trypsin had a significant effect on the superoxide anion scavenging activity and showed a good protective effect on the cells. This article investigates the antioxidant and cell protective activity of trypsin–ascorbic acid (AsA) mixture during the processing of apple homogenate. The application of trypsin provides a new strategy for the quality control of fruit juice. Food additives with trypsin have a broad market and development potential.

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Changes in antioxidative metabolism accompanying pitting development in stored blueberry fruit

Cited by 131 publications

References 28 publications

Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury

Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury

Influence of 1‐methylcyclopropene (1‐MCP) combined with salicylic acid (SA) treatment on the postharvest physiology and quality of bananas

Trypsin and ascorbic acid have a synergistic effect on the quality of apple processing by protecting apple cells from oxidative damage

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