Control of degreening by sucrose laurate ester and heat treatment of<i>Citrus nagato-yuzukichi</i>fruit

Yamauchi, Naoki; Eguchi, Kuniyasu; Tokuhara, Y.; Yamashita, Yukiko; Oshima, Akihiro; Shigyo, Masayoshi; Sugimoto, Kenkichi

doi:10.1080/14620316.2003.11511664

Cited by 8 publications

(6 citation statements)

References 22 publications

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“…As reported in a previous paper (Yamauchi et al, 2003), SLE treatment at 50 for 3 min suppressed the degreening more strongly than SLE treatment at ambient temperature, and the enhancement of Chl-degrading peroxidase activity was appreciably suppressed in the fruit treated with SLE at high temperature, particularly when compared with the 10 fruit treated with SLE at ambient temperature. In contrast to the change of Chl-degrading peroxidase, chlorophyllase activity in the control fruit decreased with degreening during storage at 20 , whereas that activity in SLE-treated fruit with or without high temperature showed a sharp decline.…”

Section: Discussionsupporting

confidence: 58%

“…In a previous paper (Yamauchi et al, 2003), Chl degradation in Nagato-yuzukichi fruit treated with SLE at 50 for 3 min was more efficiently suppressed than that with SLE at ambient temperature for 3 min. This finding, together with the result obtained here, indicates that SLE, which is infiltrated into the flavedo tissue, might have an inhibitory action on Chl degradation.…”

Section: Inhibitory Effect Of Laurate On Chlorophyll-degrading Enzymementioning

confidence: 99%

“…Momen et al (1997) found that treatment with sucrose laurate ester (SLE), sucrose palmitate ester and sucrose stearate ester delayed the degreening of ethylene-treated banana fruit. We also reported in a previous paper (Yamauchi et al, 2003) For the enzyme assay, an acetone powder (300 mg) was suspended in 8 ml of a 5 mM phosphate buffer (pH 7.0) containing 1% CHAPS for chlorophyllase activity or without it for peroxidase activity. The suspension was stirred for 1 hour at 0 and then filtered through Miracloth (Calbiochem).…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory effect of sucrose laurate ester on degreening in Citrus nagato-yuzukichi fruit during storage

Yamauchi

Tokuhara

Ohyama

et al. 2008

Postharvest Biology and Technology

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An inhibitory effect of sucrose laurate ester (SLE) on the degreening of Nagato-yuzukichi (Citrus nagato-yuzukichi hort. ex Y. Tanaka) fruit was determined. SLE treatment suppressed the degreening of the fruit during 5 storage at 20 more efficiently than the treatment with any other sucrose fatty acid ester, such as myristate, palmitate or stearate. SLE, itself did not have an inhibitory effect on the chlorophyllase and chlorophyll (Chl)-degrading peroxidase activities, but laurate, which was de-esterified from SLE, had a significant effect. Laurate inhibited both enzyme activities more effectively 10 than any other fatty acid, such as caprylate, caprate, myristate, palmitate or stearate. The fruit flavedo extract had an activity to decompose SLE to laurate and sucrose, and treatment of the fruit with laurate significantly suppressed degreening during storage at 20 as well. These results indicate that the suppression of degreening in SLE-treated Nagato-yuzukichi fruit could be in 15 part due to the formation of laurate from SLE by esterase, such as a lipase, which is present in the flavedo, and the formed laurate might be involved effectively in the inhibition of Chl-degrading enzyme activities. Moreover, the suppression of degreening by SLE treatment could be owing to the inhibition of degreening by laurate in addition to the coating effect of SLE.

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Section: Discussionsupporting

confidence: 58%

Section: Inhibitory Effect Of Laurate On Chlorophyll-degrading Enzymementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inhibitory effect of sucrose laurate ester on degreening in Citrus nagato-yuzukichi fruit during storage

Yamauchi

Tokuhara

Ohyama

et al. 2008

Postharvest Biology and Technology

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“…Tanaka), HWT at 40 and 45°C for 5 min efficiently suppressed the decline of hue angle values during storage at 25°C (Ogo et al, 2011). Moreover, Yamauchi et al (2003) also reported that heat treatment at 50°C for 3 min with a solution of 2% sucrose laurate ester delayed the degreening in Nagato-yuzukichi fruit compared with only heat treatment or 2% sucrose laurate ester without heat treatment. In limes, postharvest stress treatment such as UV-B irradiation was found to suppress Chl degradation during storage at 25°C (Kaewsuksaeng et al, 2011;Srilaong et al, 2011).…”

Section: Introductionmentioning

confidence: 90%

Suppression of Chlorophyll Breakdown and Quality Changes by Hot Water Treatment of ‘Pichit 1’ Lime (<i>Citrus aurantifolia</i> Swingle) Fruit

et al. 2019

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Hot water treatment (HWT) was applied to a new Thai lime cultivar fruit, 'Pichit 1' (Citrus aurantifolia Swingle) to investigate its effect on chlorophyll (Chl) degradation and postharvest quality during storage. Fruit were treated with HWT with temperatures of 45, 48 or 50°C for 3, 5, and 10 min and then kept in the dark at 25°C and 90 ± 5% RH. Lime peels retained a greener color after HWT at 48°C for 5 min compared to the fruit given any other treatment. HWT at 48°C for 5 min efficiently delayed the decrease in the hue angle value acquired during storage. Chlorophyllide a, pheophorbide a, pyropheophorbide a, 13 2-hydroxychlorophyll a, pheophytin a, and an unknown catabolite, which may be a chlorophyllide a derivative, were detected as Chl derivatives in the fresh limes. The levels of chlorophyllide a, pheophytin a, and 13 2-hydroxychlorophyll a gradually decreased during the progression of peel degreening. Those derivative levels were higher in the fruit treated with HWT than the control. Moreover, the organic acid content was maintained at higher levels in the fruit treated with HWT than the control during storage at 25°C. During storage, the sugar content was seen to decrease with or without HWT; however, sugar reduction in the control was more rapid. It appeared that HWT reduced the degradation of Chl by controlling its catabolites. Therefore, HWT affected the fruit quality of green 'Pichit 1' limes in storage.

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“…We reported previously that sucrose laurate ester treatment at 50°C effectively reduced the degreening of green Nagato-yuzukichi fruit due to the suppression of the enhancement of Chl-degrading peroxidase (Yamauchi et al, 2003). In Chl degradation by peroxidase in Nagatoyuzukichi fruit, a radical of naringin, which is one of the main flavonoids, is formed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Naringin Radical Formed by Peroxidase on Chlorophyll Degradation during Storage of Citrus nagato-yuzukichi Fruit

Yamauchi

Aiamla-or

Eguchi

et al. 2012

J. Japan. Soc. Hort. Sci.

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Free radical formation from flavonoids by peroxidase action and changes in flavonoid levels and peroxidase activity during storage were determined to clarify the involvement of naringin radical in chlorophyll (Chl) degradation in stored green Nagato-yuzukichi (Citrus nagato-yuzukichi hort. ex Y. Tanaka) fruit. Chl a was degraded by peroxidase-hydrogen peroxide system not in the presence of hesperidin but with naringin. However, radical formation of both naringin and hesperidin, which were the main flavonoids in the flavedo of Nagatoyuzukichi fruit, with peroxidase-mediated oxidation was found by electron spin resonance analysis. The naringin radical, which was formed by a radical forming reagent, potassium ferricyanide, was related to the formation of 13 2 -hydroxychlorophyll (OHChl) with Chl a degradation, whereas the hesperidin radical hardly affected OHChl a formation. In addition, superoxide dismutase did not inhibit Chl a degradation by naringin radical formed by potassium ferricyanide. In Nagato-yuzukichi fruit, Chl-degrading peroxidase activity increased considerably during storage at 20°C, with a peak value on day 6 of storage in accordance with decrease in Chl content, after which it decreased. The contents of naringin and hesperidin, especially the former, decreased during storage at 20°C, but afterwards increased slightly. These findings suggest that the naringin radical formed by peroxidase could be partly involved in Chl degradation during storage in Nagato-yuzukichi fruit.

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Control of degreening by sucrose laurate ester and heat treatment ofCitrus nagato-yuzukichifruit

Cited by 8 publications

References 22 publications

Inhibitory effect of sucrose laurate ester on degreening in Citrus nagato-yuzukichi fruit during storage

Inhibitory effect of sucrose laurate ester on degreening in Citrus nagato-yuzukichi fruit during storage

Suppression of Chlorophyll Breakdown and Quality Changes by Hot Water Treatment of ‘Pichit 1’ Lime (<i>Citrus aurantifolia</i> Swingle) Fruit

Effect of Naringin Radical Formed by Peroxidase on Chlorophyll Degradation during Storage of Citrus nagato-yuzukichi Fruit

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