Effect of controlled atmosphere storage on ripening and quality of banana fruit

Ahmad, Saeed; Thompson, Anthony Keith

doi:10.1080/14620316.2006.11512165

Cited by 20 publications

(13 citation statements)

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“…Kaji et al . () found that CO 2 accumulation in packaging causes severe softening of shiitake mushrooms, as it does for peaches, apricots, bananas and other fruits, during storage (Ahmad & Thompson, ; Rebeaud et al ., ; Sanhueza et al ., ). Therefore, it is likely that the relatively low CO 2 content in the packaging of ultrasonic‐treated mushrooms also slowed the softening.…”

Section: Discussionmentioning

confidence: 97%

“…Our experimental results showed that the amount of CO 2 in the packaging of ultrasonic-treated mushrooms was lower than in the packaging of the control group. Kaji et al (1993) found that CO 2 accumulation in packaging causes severe softening of shiitake mushrooms, as it does for peaches, apricots, bananas and other fruits, during storage (Ahmad & Thompson, 2006;Rebeaud et al, 2009;Sanhueza et al, 2015). Therefore, it is likely that the relatively low CO 2 content in the packaging of ultrasonic-treated mushrooms also slowed the softening.…”

Section: Discussionmentioning

confidence: 98%

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The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Ying

2018

Int J of Food Sci Tech

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Summary Fresh shiitake mushrooms (Lentinula edodes) are prone to texture softening and quality decline during storage. We investigated the effects of prestorage ultrasonic treatment on the textural changes of the mushrooms during storage. We monitored physiological parameters, such as respiration intensity, weight loss, cell wall composition and resistance‐related enzymes activity. The hardness of the ultrasonic‐treated (40 kHz, 80 W L−1, 20 min) mushrooms after 12 days of storage (0.461 N) was significantly higher than the untreated control group (0.286 N). The weight loss and respiration intensity of the ultrasonic‐treated group were significantly lower, whereas the cell wall contents, including glucan and chitin, were significantly higher. The ultrasonic‐treated mushrooms also had higher phenylalanine ammonia lyase, superoxide dismutase and catalase activities. Thus, ultrasound preserves the texture of mushrooms by reducing metabolic rate, maintaining cell wall compositions, activating the activity of SOD and maintaining the activity of PAL and CAT.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 98%

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Ying

2018

Int J of Food Sci Tech

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“…Similarly, Kaji et al (1993) showed that high concentrations of CO 2 cause dramatic decreases in the firmness of shiitake mushrooms although no specific explanation was given. Many studies have reported that high concentrations of CO 2 contribute to the softening of fruits, such as peach (Sanhueza et al, 2015), apricots (Rebeaud et al, 2015) and bananas (Ahmad & Thompson, 2015), mainly through decreased starch and the dissolution of pectin.…”

Section: Discussionmentioning

confidence: 99%

Secondary metabolism associated with softening of shiitake mushroom (Lentinula edodes) induced by O₂ depletion and CO₂ accumulation

Bu³

et al. 2017

Int J of Food Sci Tech

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It is difficult to preserve fresh shiitake mushroom (Lentinula edodes (Berk.) sing) partly because of the rapid deterioration of texture (softening or lignification). In this study, we developed a storage model in which tissue softening was induced to analyse the relationship between changes in firmness and alterations in cell wall chemical components as well as their metabolism. The results showed that the treatment group accumulated more CO2 and contained less O2 because of the poorer permeability in package. The contents of glucan and chitin in the treatment group decreased from 241.3 ± 13.2 mg g−1 and 46.3 ± 1.2 mg g−1 to 157.3 ± 11.2 mg g−1 and 18.0 ± 1.0 mg g−1 (P < 0.05) with the accumulation of CO2. The activities of major cell wall degradation‐related enzymes were enhanced in the softening model, and the expression levels of major genes that encode enzymes related to cell wall degradation were upregulated. Our results suggested that the softening of shiitake mushrooms induced by high CO2 was associated with the degradation of polysaccharides and glycosaminoglycan and that these changes were systematically regulated by alterations in the activities and expression levels of related enzymes and genes.

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“…Quality varies with production site, yet the causes of these variations remain to be determined. Moreover, in some cases, production practices (agronomic practices, harvest stage, ripening and storage) were not controlled, even though they have a clear impact on fruit traits [8][9][10][11]. Thus, to evaluate the impact of climate and soil conditions on the final quality of bananas, especially carbohydrate content and mineral composition, we conducted a year-long observational study in Martinique at several sites that are quite different in terms of soil and climatic conditions.…”

Section: Introductionmentioning

confidence: 99%

Relative importance of location and period of banana bunch growth in carbohydrate content and mineral composition of fruit

Bugaud¹,

Daribo²,

Beauté³

et al. 2009

Fruits

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Effect of controlled atmosphere storage on ripening and quality of banana fruit

Cited by 20 publications

References 10 publications

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Secondary metabolism associated with softening of shiitake mushroom (Lentinula edodes) induced by O₂ depletion and CO₂ accumulation

Relative importance of location and period of banana bunch growth in carbohydrate content and mineral composition of fruit

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Effect of controlled atmosphere storage on ripening and quality of banana fruit

Cited by 20 publications

References 10 publications

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Secondary metabolism associated with softening of shiitake mushroom (Lentinula edodes) induced by O2 depletion and CO2 accumulation

Relative importance of location and period of banana bunch growth in carbohydrate content and mineral composition of fruit

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Secondary metabolism associated with softening of shiitake mushroom (Lentinula edodes) induced by O₂ depletion and CO₂ accumulation