Control of Postharvest Quality in Blueberry Fruit by Combined 1-Methylcyclopropene (1-MCP) and UV-C Irradiation

Xu, Fangxu; Liu, Shiyang

doi:10.1007/s11947-017-1935-y

Cited by 68 publications

(59 citation statements)

References 44 publications

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“…Samples were sealed in a glass bottle (3 L) for 30 min, and CO 2 was collected to determine respiration rate with a portable infrared gas analyzer (Gas ID, Smiths Detection, USA). Results of respiration rate were reported as mg CO 2 /kg/hr (Xu & Liu, ).…”

Section: Methodsmentioning

confidence: 99%

“…Homogenized apples were added aqua destillata (50 ml), then centrifuged for 5 min at 6,000× g . The supernate was tested for soluble solid content (SSC) (%) by a refractometer (N‐20E, Hangzhou huier, China) (Xu & Liu, ).…”

Section: Methodsmentioning

confidence: 99%

“…One of the primary problems in apple preservation is the reduction of microbial growth (Shan & Xu, ), which directly affects the internal quality of apple fruit (Fan et al, ). Another challenges in apple preservation is the control of ethylene action, which is related to the harvested storage quality of apple fruit (Fu, Liu, & Xu, ; Xu & Liu, ). Therefore, appropriate preservation method is necessary for preserving its quality along the postharvest management.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the physiological and biochemical reactions related to fruit ripening and senescence are inhibited by 1‐MCP. As a gaseous form, 1‐MCP has been widely applied in the storage and preservation of postharvest products (Adkins, Hofman, Stubbings, & Macnish, ; DeEll, Lum, & Ehsani‐Moghaddam, ; Escribano et al, ; Faasema, Alakali, & Abu, ; Xu & Liu, ; Xu, Liu, & Feng, ; Zhu et al, ). In recent years, 1‐MCP can also serve as a motivating factor that reducing postharvest diseases of fruits and vegetables, such as gray mold of apples (Zhou, Zhou, Shi, Tang, & Mengm, ), browning heart of Huangguan pears (Chen et al, ), and penicilliosis of jujube (Zhang, Tian, Zhu, Xu, & Qin, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasonic treatment combined with 1‐methylcyclopropene (1‐MCP) on storage quality and ethylene receptors gene expression in harvested apple fruit

Liu

Xiao

et al. 2019

J Food Biochem

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The objective of our study was to investigate the effectiveness of ultrasonic treatment combined with 1‐methylcyclopropene (1‐MCP) on storage quality and gene expression of postharvest apples compared with ultrasonic or 1‐MCP treatment alone. Ethylene production, respiratory rate, firmness, soluble solid content (SSC), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) activity, and ethylene receptors gene expression of apples were tested. The results indicated 1‐MCP or ultrasonic treatment‐restrained ethylene production and respiratory rate, improved firmness, suppressed the escalation of SSC, enhanced the activities of POD, SOD, and CAT, suppressed the gene expression level of MdETR1 and MdERS1 compared with the untreated samples. Furthermore, effect of the combination was more observable than that of ultrasonic or 1‐MCP alone. In a word, the results proved the technology of ultrasonic plus 1‐MCP was effective to enhance the storage quality and lengthen the life span of apples. Practical applications Jonah king apple has the characteristics of crisp texture, long shelf life, high sugar content, and solidity‐acid ratio, which is suitable for the taste of east and southeast Asian. However, as for a kind of respiration climacteric fruit, the commercial quality of Jonah king apple dramatically drops during the later stage of storage due to its softening, superficial scald, and perishability. One of the primary problems in apple preservation is the reduction of microbial growth, which directly affects the internal quality of apple fruit. The aim of present work is to estimate the effect of ultrasonic plus 1‐MCP treatment on storage quality and life span of apple fruit, as well as to provide theoretical basis to enhance the storage quality and lengthen the life span of apples.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasonic treatment combined with 1‐methylcyclopropene (1‐MCP) on storage quality and ethylene receptors gene expression in harvested apple fruit

Liu

Xiao

et al. 2019

J Food Biochem

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“…These beneficial effects are attributed to the abundant active ingredients in blueberries, especially antioxidants such as ascorbic acid, anthocyanins, and phenolic acids . However, the shelf life of fresh blueberries is very short, and the post‐harvest loss is as high as 30–40%, mainly due to water loss and wilting caused by metabolic aging of blueberries, and the high vulnerability of blueberries to microbial invasion and mechanical damage during harvest and transportation . A variety of preservative technologies, such as low‐temperature refrigeration, coating, ultraviolet radiation, modified atmosphere packaging, and ozone, have therefore been studied with the aim of improving the preservation of blueberries, to reduce decay and prolong shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest

Xiu

et al. 2019

J Sci Food Agric

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BACKGROUND Blueberries are appreciated by consumers for their rich natural antioxidants and their good nutritional and health functions. However, blueberries are very perishable due to microbial infection and metabolic aging after harvest. Ethanol has been shown to have the effect of controlling postharvest microorganisms and improving storage quality of fruits and vegetables. This study aimed to clarify the effects of ethanol on the appearance quality and flavor attributes of postharvest blueberries. Blueberries were treated with ethanol (250, 500, and 1000 μL L−1) and stored at 0 ± 0.5 °C, 90% relative humidity (RH), for 40 days. RESULTS The results indicated that ethanol treatment could slow the decline of blueberry firmness and reduce the decay rate significantly in a dose‐dependent manner. The soluble solids content (SSC) and titratable acidity (TA) of ethanol‐treated blueberries increased significantly (P < 0.05), improving the taste of the blueberries. The activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC) were stimulated with the accumulation of ethanol in blueberries, which catalyzed the conversion of ethanol, acetaldehyde, and pyruvate, increasing their levels in blueberries. More volatiles, especially esters, were detected in ethanol‐treated blueberries, e.g. methyl acetate, ethyl acetate, ethyl propanoate, ethyl isobutyrate, ethyl 2‐methylbutanoate, ethyl isovalerate, ethyl 3‐methyl‐2‐butenoate, diethyl sebacate, and isopropyl myristate. CONCLUSION The preservative effect of ethanol on blueberry was significantly affected by ethanol concentration. In this study, the effect of 500 μL L−1 ethanol fumigation on blueberry was the best in terms of appearance quality (firmness and decay rate) and flavor attributes (SSC, TA, and volatiles). © 2019 Society of Chemical Industry

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Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

Liu

et al. 2020

J Sci Food Agric

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BACKGROUND: Blueberry is universally acknowledged as a kind of berry rich in antioxidants. Cold plasma, an emerging nonthermal treatment technology, has been proved to be able to maintain or improve the antioxidant level while inactivating the microorganisms on the surface of fruits and vegetables. Postharvest blueberries were treated with atmospheric cold plasma (ACP; 12 kV, 5 kHz) for 0 s (Control), 30 s (ACP-30), 60 s (ACP-60), and 90 s (ACP-90) in this study, and the effects of ACP on the antimicrobial properties, antioxidant activities, and reactive oxygen species (ROS) production were investigated during storage at 4 ± 1°C for 40 days. RESULTS: Total aerobic bacteria and mold populations on ACP-treated blueberries decreased significantly in a time-dependent manner (P < 0.05), and decreased by 0.34-1.24 and 0.57-0.87 log 10 CFU g −1 respectively on ACP-60-treated blueberries during storage. The decay rate of blueberries was decreased by 5.8-11.7% and the decrease of blueberry firmness was slowed down by ACP-60. But the total phenol, anthocyanin, and ascorbic acid contents increased, and superoxide dismutase, catalase, and peroxidase activities were enhanced in ACP-treated blueberries. The free radical scavenging activity and total antioxidant capacity (T-AOC) were enhanced. Hydrogen peroxide (H 2 O 2) and superoxide anion (O 2 −) production rates declined by 27.3% and 41.3% at day 40 of storage, respectively. CONCLUSION: It is suggested that ACP may be a promising non-thermal treatment technology for postharvest sterilization and preservation of blueberry under suitable conditions.

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Control of Postharvest Quality in Blueberry Fruit by Combined 1-Methylcyclopropene (1-MCP) and UV-C Irradiation

Cited by 68 publications

References 44 publications

Effect of ultrasonic treatment combined with 1‐methylcyclopropene (1‐MCP) on storage quality and ethylene receptors gene expression in harvested apple fruit

Effect of ultrasonic treatment combined with 1‐methylcyclopropene (1‐MCP) on storage quality and ethylene receptors gene expression in harvested apple fruit

Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

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