Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (<i>Mangifera indica</i>L. cv. Chokanan)

George, Dominic Soloman; Razali, Asbah; Santhirasegaram, Vicknesha; Somasundram, Chandran

doi:10.1002/jsfa.7454

Cited by 18 publications

(10 citation statements)

References 59 publications

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“…The current study demonstrated that when ultraviolet treatment was performed for 10 minutes, an increase in antioxidant activity (P01) evaluated by ABTS and CUPRAC methods was observed compared to the control sample. A similar effect associated with increased antioxidant activity (by the ABTS method) was observed when mango and pineapple are irradiated with ultraviolet light (UV-C) (George et al, 2015;George et al, 2016). From the results shown in Table 1, it can be seen that the DPPH antioxidant activity (P01) and total phenols (P01) content were reduced to a small extent compared to the control.…”

Section: Antioxidant Activity and Polyphenolic Contentsupporting

confidence: 62%

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Manev

Petkova²

2021

J microb biotech food sci

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This study aimed to investigate the effect of ultraviolet light and ultrasound on the antioxidant activity and rheological properties of pear fruit jam. The antioxidant potential of fruit jam was determined by three methods based on different mechanisms (DPPH ABTS and CUPRAC assays) in six samples treated with ultrasonic waves and ultraviolet light. The antioxidant activity and the content of total phenols were preserved to the greatest extent during the irradiation of the fruit jam with ultraviolet light at a wavelength of 254 nm for a certain time. Ultrasound irradiation reduces the antioxidant activity and lowers the content of total phenols to a greater extent than the ultraviolet light. In addition, seven types of rheological parameters were determined on the pear fruit jam by a texture analyzer and their changes during processing with ultraviolet light and ultrasound was studied. Ultraviolet light demonstrated a smaller reducing effect on the rheological parameters of the fruit jam compared to ultrasonic irradiation. From the obtained results, the irradiation with ultraviolet light should be considered as a better technique for treatment of pear jam with minor changes in the antioxidant potential, phenolic content, and structural mechanical properties of the final product.

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Section: Antioxidant Activity and Polyphenolic Contentsupporting

confidence: 62%

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Manev

Petkova²

2021

J microb biotech food sci

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“…Similar results were obtained by Pinto et al (2016), who indicated that the UV light treatment did not observe different effect on organic acids and sugars in grapes. George et al (2016) also indicated that UV-C irradiation had no adverse effects on the quality of mangoes.…”

Section: Effect Of Postharvest Uv Irradiation On Quality Of Grapementioning

confidence: 88%

Effect of postharvest UV-B or UV-C irradiation on phenolic compounds and their transcription of phenolic biosynthetic genes of table grapes

et al. 2018

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Ultraviolet (UV) irradiation has been related to the extension shelf-life and maintenance of postharvest quality in fruits. However, the comparison of UV-B and UV-C treatment on the biosynthesis of phenolic compounds of grape remain unclear. This study provides a comparison on the mechanism of phenolic secondary metabolism at the same dose of 3.6 kJ m UV treatment. Total phenolic compounds, total flavonoid, total flavanol, and total anthocyanin content and antioxidant activities of grapes after UV-C treatments were higher than those of the control and UV-B treatment. Among the evaluated parameters of individual phenolic compounds, the content of -resveratrol showed the highest percentage increase after the UV application. The transcriptions of, ,, , and were higher in grapes treated by UV-C than in those treated by UV-B. The, , and genes were more induced in UV-B treatment than in control group. The same applied dose of UV-B or UV-C irradiation have different impact on gene expression and phenolic metabolites synthesis. The UV-C irradiation stimulated a higher gene expression of the phenolic compounds biosynthesis and also induced a greater accumulation of these metabolites at the same applied dose.

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“…For example, Safitri et al (2015) demonstrated that UV-C irradiation at 4.93 kJ/m 2 reduced respiration rate in 'Nam Dok Mai Si Thong' mango fruit stored at 14°C for twenty days. The expression of 1-aminocyclopropane carboxylate synthase (ACS) and ACO was significantly inhibited in UV-C treated 'Chikanan' mangoes (George et al, 2016). As above mentioned, ACS and ACO are strongly involved in ethylene biosynthesis; therefore, their reduction may delay ripening, minimize fruit decay and prolong shelf-life.…”

Section: Ultraviolet-c (Uv-c) Radiationmentioning

confidence: 98%

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

Bambalele

Mditshwa

Magwaza

et al. 2021

International Journal of Fruit Science

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Mango is the third most important fruit in the tropics due to its nutritional properties and delicious flavor. The fruit is exceptionally perishable due to its climacteric nature, which decreases the quality and shelf-life. Preserving fruit quality and preventing losses during postharvest is one of the critical solutions in sustaining human dietary demands. Postharvest treatments such as 1-Methylcyclopropene, edible coatings, and hot water treatment have shown to be effective in preserving fruit quality. However, developing environmental-friendly postharvest technologies that ensure the safety of consumers remains a challenge. Gaseous ozone, controlled atmosphere (CA), and pulsed electric field (PEF) are some of the emerging technologies with great potential for the mango fruit industry. The use of such technologies has been demonstrated to be effective in maintaining the sensory, nutritional, and physicochemical quality of the mango fruit. However, the mode of action of the emerging technologies is not yet understood. This review provides of an overview of various postharvest techniques used to preserve mango fruit quality. The potential of the emerging postharvest technologies to maintain mango fruit quality during storage and shelf-life is also discussed.

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Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indicaL. cv. Chokanan)

Abstract: This study provides an overview of the effects of UV-C treatment on the quality of mango on a proteomic level as well as the potential of this treatment in shelf-life extension of fresh-cut fruits. © 2015 Society of Chemical Industry.

Cited by 18 publications

References 59 publications

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Effect of postharvest UV-B or UV-C irradiation on phenolic compounds and their transcription of phenolic biosynthetic genes of table grapes

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

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