Combining an antagonistic yeast with harpin treatment to control postharvest decay of kiwifruit

Tang, Jianmin; Liu, Yiqing; Li, Honghai; Wang, Limei; Huang, Ke; Chen, Zexiong

doi:10.1016/j.biocontrol.2015.04.025

Cited by 54 publications

(23 citation statements)

References 52 publications

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“…Enzyme extracts for the assay of POD, PPO, CAT, and PAL were prepared as Tang et al and Yingsanga et al About 2 g of wound tissue samples were homogenized with cold extraction buffer containing 8 mL of sodium phosphate buffer (100 mmol L −1 , pH 7.0), 1 mmol L −1 EDTA, 50 mg mL −1 polyvinyl polypyrrolidone and 1% Triton X‐100, and then incubated at 4 °C for 1 h. The mixture was centrifuged at 13 000 × g at 4 °C for 30 min. The supernatant was used to assay POD, PPO, and CAT activities.…”

Section: Methodsmentioning

confidence: 99%

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

et al. 2017

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Section: Methodsmentioning

confidence: 99%

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

et al. 2017

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“…Postharvest effects on lignification have been described for bamboo shoots (Luo, Xu, & Yan, ), strawberry (Xu et al, ), muskmelon (Liu et al, ; Wang et al, ; Yuan et al, ), red raspberry (Flores & Castillo, ), walnut (Araji et al, ), asparagus (An, Zhang, & Lu, ), and zucchini fruit (Carvajal, Palma, Jamilena, & Garrido, ). The treatments used to influence lignification included the following: packaging in a modified atmosphere (Shen, Kong, & Wang, ), harpin (Tang et al, ; Wang et al, ), methyl jasmonate treatment (Flores & Castillo, ), blue‐light irradiation (Xu et al, ), acibenzolar‐S‐methyl treatment (Liu et al, ), chlorine dioxide treatment (Yang et al, ), and a hot water dip (Luo et al, ; Yuan et al, ). Most of the studies focusing on lignification or related enzyme activity have proved some effect on preservation during storage.…”

Section: Introductionmentioning

confidence: 99%

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Gong

Chen

et al. 2017

J Food Process Preserv

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Lignification and changes in the enzymes involved in lignin biosynthesis were investigated in relation to the reduced tenderness occurring during the postharvest storage of fresh waxy corn at 20 °C. The firmness of the corn and its lignin and polyphenol contents increased as storage time increased. The lignin content was significantly correlated (p < .05) with the polyphenol content and firmness. Phenylalanine ammonia‐lyase was not the rate‐limiting enzyme in polyphenol biosynthesis, whereas the cinnamate 4‐hydroxylase activity was significantly correlated (p < .05) with the polyphenol content. The activity of coenzyme A ligase (4CL) had a limited effect on the polyphenol content. Peroxidase was significantly correlated (p < .05) with the lignin content, while no significant (p > .05) effect of polyphenol oxidase or cinnamyl alcohol dehydrogenase (CAD) on the lignin content was observed. Practical applications Tenderness is a main factor in sensory quality of fresh waxy corn. Secondary cell wall lignifications induced by phenylpropanoid pathway is the main reason of tenderness decline for postharvest fresh waxy corn. But little information of lignin accumulation of fresh waxy corn is obtained from the present studies. Analyzing the changes of lignin and related precursor materials, enzyme activities will help to comprehensively understand the regulatory mechanism of postharvest lignification of fresh waxy corn, which can provide suitable methods to delay postharvest lignin accumulation, and maintain the eating quality of fresh waxy corn.

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“…; Tang et al . ). Furthermore, kiwifruit has a strong antioxidant capacity because of its wide number of phytonutrients, including carotenoids, lutein, phenolics, flavonoids and chlorophyll (Cassano et al .…”

Section: Introductionmentioning

confidence: 97%

“…This study suggests some processing and preservation conditions for kiwifruit juice, demonstrating the potential use of ultrasound in combination with the application of pomegranate extract as a biopreservative. This hurdle technology could be easily introduced in the fruit and vegetable juice industry, replacing thermal treatments that compromise the nutritional and sensory quality of the final product.Kiwifruit has long been called "the king of fruits" because of its high vitamin C content and balanced composition of min-erals, dietary fiber and other metabolites beneficial to human health (Stonehouse et al 2013;Tang et al 2015). Furthermore, kiwifruit has a strong antioxidant capacity because of its wide…”

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confidence: 99%

Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters

Tomadoni

Moreira

Espinosa

et al. 2015

J Food Process Engineering

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The objectives of this study were to report the effectiveness of ultrasound and pomegranate extract, individually and combined, on kiwifruit juice quality attributes. Fruit juices were treated with 180 μg/mL pomegranate extract and sonicated for 10 and 30 min (180 W, 40 kHz). Microbial populations, ascorbic acid retention, sensory attributes and color parameters were evaluated through refrigerated storage. By the end of storage, individual ultrasound treatments were able to reduce yeast and molds counts compared with that in control. Furthermore, combined treatments of ultrasound and pomegranate extract showed synergism, with higher reductions on yeast and molds. None of the treatments were able to increase the ascorbic acid retention through storage time. Color parameters evaluated showed that the treatments applied had significant differences from that of control. At Day 2, the treatments showed an improvement in color, with total color difference (ΔE) lower than that of untreated sample, indicating less color difference from fresh kiwifruit juice. Sensory attributes were not significantly affected by the treatments. However, a significant effect of storage time was perceived by the panelists, with a decrease in overall visual quality score throughout time, indicating the end of shelf‐life of the product at Day 7 of refrigerated storage. Practical Applications Ultrasonic processing technology and the application of natural antimicrobials are continuously being explored as alternatives to traditional thermal treatments in the food industry. It is necessary to study the impact of these technologies both individually and combined, in terms of microbiological stability and quality preservation. In practice, it is important to not only decrease the microbial growth on food products, but also minimize the loss of their nutritional and sensory attributes. This study suggests some processing and preservation conditions for kiwifruit juice, demonstrating the potential use of ultrasound in combination with the application of pomegranate extract as a biopreservative. This hurdle technology could be easily introduced in the fruit and vegetable juice industry, replacing thermal treatments that compromise the nutritional and sensory quality of the final product.

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Combining an antagonistic yeast with harpin treatment to control postharvest decay of kiwifruit

Cited by 54 publications

References 52 publications

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters

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