Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Ling, Wei; Chen, Chuying; Wan, Chunpeng; Chen, Ming; Chen, Jinyin

doi:10.1155/2021/6684172

Cited by 12 publications

(6 citation statements)

References 37 publications

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“…In our study, a decrease in POD activity was reported on the seventh day with dipping application of 0.4% EP, followed by an increase in POD activity on the 14th day. These results differ from a previous study where increased POD activity was recorded throughout storage of citral-treated (0.6 µL mL −1 ) kiwifruits [41], and such EO variation in its effectiveness is related to the EO composition, application practices and/or tested commodities. However, both tomatoes and kiwifruits are climacteric fruits and a speed-up of the ripening metabolism is taking place during storage, as indicated by the increased respiration and ethylene emission rates, mainly after seven days of storage.…”

Section: Discussioncontrasting

confidence: 99%

“…At the same study, clove EO-treated fruits presented lower MDA levels compared to non-treated fruits from 12 h after the application and up to four days [40]. Another study mentioned that kiwifruits treated with 0.6 µL mL −1 citral presented decreased H 2 O 2 and MDA levels when stored at 1 • C for up to 90 days [41]. On the other hand, our findings indicate that vapor application of the EP increased MDA levels (increased lipid peroxidation) during the seventh day of storage.…”

Section: Discussionmentioning

confidence: 82%

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Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Xylia

Ioannou

Chrysargyris

et al. 2021

Plants

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The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 82%

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Xylia

Ioannou

Chrysargyris

et al. 2021

Plants

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“…The above results confirmed that CM had a good effect on the preservation of fresh peaches. Similarly, Wei et al described that CEO had a significant effect on the hardness of kiwifruit …”

Section: Resultsmentioning

confidence: 88%

Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation

Zheng

et al. 2022

ACS Omega

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Citral essential oil (CEO) was encapsulated by the single coalescence method, and its stability, release properties, and ability to maintain freshness were evaluated for the first time. The microshape characteristics of a CEO-loaded microcapsule (CM) were analyzed by inverted microscopy (OM) and scanning electron microscopy (SEM). The encapsulation efficiency, stability, and release behavior of CEO were evaluated using Fourier transform infrared spectroscopy (FTIR), thermogravimetric/differential thermal comprehensive analysis (TG/DSC), and gas chromatography mass spectrometry (GC/MS). Moreover, peaches were used to evaluate the preservation properties of the CEO-loaded microcapsule. The results showed that the microcapsule produced using simple coacervation had better microstructure and the ability to reduce and control the release of citral essential oil. The qualities of peaches, such as appearance changes, hardness, soluble solid content, total acids, and total bacterial counts, were significantly improved in the CM system during storage, in comparison with the control and cold storage groups. Therefore, the CM has potential applications and development prospects in the food, drug, and other industries.

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“…However, the vitamin C content of kiwifruit in all cultivation areas increased during shelf life. On the contrary, it has been reported that vitamin C content gradually decreases during storage in different studies [10,43]. It is thought that this may be related to the increase in the antioxidant activity of kiwifruit [44].…”

Section: Discussionmentioning

confidence: 91%

How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

Korkmaz,

Ozturk,

Uzun

2023

Horticulturae

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The kiwifruit (Actinidia deliciosa cv. ‘Hayward’), which shows climacteric characteristics, continues to ripen after harvest. In this process, quality losses occur in fruits, and this causes economic losses. The post-harvest storage conditions are essential in preventing these losses. The main purpose of this study was to assess the effect of agro-ecological conditions on quality traits and bioactive compounds of the kiwifruit throughout the shelf life. In this study, kiwifruit grown in 5 different locations (Ordu, Giresun, Rize, Samsun, and Yalova) constituted the plant material of the study. The fruits treated with modified atmosphere packaging (MAP) were stored at 0 ± 0.5 °C and 90 ± 5% relative humidity (RH) for 150 days in cold storage. For shelf life measurements, fruits were kept at 20 ± 1 °C and 65 ± 5% RH for 5 d. Quality analysis was performed at monthly intervals (at harvest, 30th, 60th, 90th, 120th, and 150th d). In this study, the lowest respiration rate at the end of the shelf life was measured in kiwifruit grown in Yalova. Flesh firmness was higher in kiwifruit grown in Rize, Ordu, and Giresun than Samsun. In all periods, Yalova’s L* value in flesh was higher than that of Ordu. The opposite situation was observed for the hue angle. The soluble solids content (SSC) values measured in Samsun and Yalova were higher than in Ordu and Rize. In the last four measurements, higher vitamin C was detected in Yalova than in Ordu, Rize and Giresun. In all periods, the highest total phenolics and antioxidant activity (in DPPH assay) were obtained in kiwifruit grown in Yalova. On the contrary, the highest flavonoids were measured in kiwifruit grown in Ordu. As a result, it was revealed that agro-ecological conditions may affect the quality traits and bioactive compounds of kiwifruit.

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Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Cited by 12 publications

References 37 publications

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation

How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

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