Effect of low temperatures on pulp browning and endogenous abscisic acid and ethylene concentrations in peach (<i>Prunus persica</i>L.) fruit during post-harvest storage

Li, P.; Dai, SJ; Zhao, Bing; Zhang, Y. S.; Liao, Keke; Xu, Feifei; Du, Chenlin; Leng, Ping

doi:10.1080/14620316.2014.11513138

Cited by 12 publications

(2 citation statements)

References 35 publications

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“…White flesh melting peaches rapidly soften after commercial maturity, and are highly sensitive to chilling injuries and can be easily damaged during shelf life [2]. In recent years, several postharvest treatments have been studied to control chilling injury, including salicylic acid, jasmonic acid, 1-methylcyclopropene, heat-stock treatment, peach-gum coating, controlled atmosphere, ozone and radiation; these treatments have proven to be effective to improve fruit quality during postharvest storage [3][4][5][6][7][8][9][10][11]. Physical techniques appeared more effective of all other chemical treatments to maintain postharvest quality and aroma volatiles, since chemical agents may cause residual odor.…”

Section: Introductionmentioning

confidence: 99%

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

et al. 2020

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The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.

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Section: Introductionmentioning

confidence: 99%

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

et al. 2020

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“…Harvested during the high temperature and rainy season, it enters the senescence and post-ripening stage after harvest, and there is an obvious peak of respiration and ethylene release, leading to the decline of fruit quality and storage tolerance. Low temperature storage can effectively inhibit ethylene release, prolong storage period and inhibit fruit mildew (Li et al, 2014). However, peach, as a sensitive fruit of chilling injury, is prone to chilling injury in fruits stored at low temperature after harvest, which is manifested as browning of flesh, flocculation, weakening of flavor or even loss (Wang et al, 2017b).…”

mentioning

confidence: 99%

Identification of COR413 Gene Family in Peach and Its Expression in Low Temperature and LTC Treatment at Postharvest

Li¹,

Zhang²,

Zhang³

et al. 2023

gab

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Peach were susceptible to chilling injury during low temperature (0 o C) storage at postharvest, and LTC (Low temperature conditioning) treatment could reduce chilling injury such as of H2O2 production and fruit browning. In order to study the function of peach COR413 in the regulation of postharvest chilling injury in peach 'Beijing No. 9', four COR413 gene family members were identified based on the peach genome database, namely PpCOR1~PpCOR4. Phylogenetic analysis showed that the four PpCORs could be clustered into two subfamilies. PpCOR1~PpCOR3 belonged to the first subfamily, and most of the members in this subfamily were located in plasma membrane. PpCOR4 belongs to the second subfamily, and its members are mainly located in thylakoid membrane. The cis-acting elements analysis of PpCORs promoter showed that PpCOR3 contained abundant abiotic stress responsive and hormone responsive elements such as jasmonate and abscisic acid. The results of gene expression showed that PpCOR3 was induced by low temperature while LTC treatment could repress the induction of PpCOR3 by low temperature. Interestingly, the expression of PpCOR3 was positively correlated with the change of H2O2 content in peach, which indicated that PpCOR3 was involved in the regulation of postharvest chilling injury in peach fruit. This result provides a theoretical basis for the study of postharvest storage and quality maintenance of peach fruit as well as the breeding of cold resistant peach varieties.

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Characterization and expression analysis of basic leucine zipper (bZIP) transcription factors responsive to chilling injury in peach fruit

Aslam

Deng²,

Meng³

et al. 2022

Mol Biol Rep

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Effect of low temperatures on pulp browning and endogenous abscisic acid and ethylene concentrations in peach (Prunus persicaL.) fruit during post-harvest storage

Cited by 12 publications

References 35 publications

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Identification of COR413 Gene Family in Peach and Its Expression in Low Temperature and LTC Treatment at Postharvest

Characterization and expression analysis of basic leucine zipper (bZIP) transcription factors responsive to chilling injury in peach fruit

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