Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage

Sinha, Aeshna; Gill, P. P. S.; Jawandha, S. K.; Grewal, Satvir Kaur

doi:10.1016/j.foodres.2022.111724

Cited by 19 publications

(8 citation statements)

References 42 publications

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“…Salicylic acid treatment significantly inhibited the degradation of protopectin, cellulose, and related enzymes in panzao, effectively delaying the softening of the fruit during storage. Several similar studies have shown that salicylic acid treatment delays the softening of pear [38], apricot [39], and tomato [22] fruit during storage. Principal component analysis showed that foliar fertilizer spray treatment improved the quality of panzao at harvest, whereas salicylic acid treatment delayed the quality decline of panzao during storage.…”

Section: Discussionmentioning

confidence: 87%

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: Discussionmentioning

confidence: 87%

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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“…The weight loss, MDA content and cell membrane permeability of the coating treatment (chitosan 2 % + salicylic acid 2 mM) pears were much lower than the control. Especially, the MDA content of coated fruits was 85.88 μmol/kg FW, while that of control fruits was 117.43 μmol/kg FW ( Sinha et al, 2022 ). The control pomegranates showed CI symptoms after 30 days of storage, while the coating treatment (chitosan + CMC + oxalic acid or malic) fruits showed symptoms after 60 days.…”

Section: Methods Of CI Controlmentioning

confidence: 99%

“…CI leads to a significant decrease in the firmness of certain fruits and vegetables tissues. Tomatoes (Aghdam et al, 2019b), strawberries ( Wang et al, 2020 ), and pears ( Sinha et al, 2022 ) soften during refrigeration. Peaches (Wang et al, 2019a), apricots ( Li et al, 2022 ), guava fruits ( Vichaiya et al, 2022 ), aonla fruits ( Ali et al, 2022 ), pineapples ( Nukuntornprakit et al, 2020 ), and green bell peppers (Wang et al, 2022b) showed water soaking after low temperature storage.…”

Section: Influence Of CI On Quality Of Fruits and Vegetablesmentioning

confidence: 99%

Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review

Wu,

Tang,

Fan

2024

Food Chemistry: X

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“…Malondialdehyde (MDA) (μmol kg −1 ) was measured using the methodology outlined by Sinha et al (2022). Specifically, 1.0 g fresh‐cut nectarines were mixed with 5 mL 100 g L −1 thiobarbituric acid, and the supernatant was extracted by homogenizing and centrifuging (1000 g, 20 min) the mixture.…”

Section: Methodsmentioning

confidence: 99%

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

Li,

Liu

et al. 2024

Journal of Food Safety

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Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities, which endows the whole nectarines with resistance to environmental stresses before fresh‐cut. NFT storage effectively inhibited the activity of the polyphenol oxidase (PPO) and the increase of the total phenolic content (TPC). Higher antioxidant levels and anti‐browning effects were observed in fresh‐cut nectarines treated with PO + NFT, which demonstrated by higher levels of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging capacity, ferricion reducing antioxidant power (FRAP), and enzyme activity ratios (ratio 1 and ratio 2). During the storage of 9 days, the firmness and membrane permeability were preserved, malondialdehyde (MDA) content was suppressed, which delayed the softening of nectarine tissue. Furthermore, soluble solids content (SSC) and titratable acid (TA) were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration. In conclusion, PO + NFT effectively maintains the storage quality of fresh‐cut nectarines.

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Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage

Cited by 19 publications

References 42 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

Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

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