Effect of Temperature and Hot Water Treatment on Postharvest Quality of Tunisian 'Gialla' Cactus Pear Fruit

Abda, J. Ben; Aunallah, K.; Sdiri, S.; Salvador-Perez, A.

doi:10.17660/actahortic.2010.877.208

Cited by 1 publication

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“…Because its short postharvest storage life presents a major limitation to cactus pear marketing, many studies evaluated the effectiveness of various postharvest treatments that might possibly extend the storage life and reduce losses. These proposed measures included implementation of modified atmosphere packaging (Ochoa‐Velasco & Guerrero‐Beltrán, ), hot water treatments (Dimitris et al ., ; Ben Abda et al ., ), and wax application (Berger et al ., ). In the present study we evaluated the effects of exposure to 1‐MCP on quality and postharvest storage performance of cactus pear fruit.…”

Section: Introductionmentioning

confidence: 99%

Effects of 1‐methylcyclopropene on postharvest storage performance and the transcriptome of cactus pear fruit

Kashash

Goldenberg

et al. 2017

Int J of Food Sci Tech

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Summary Prestorage exposure to the ethylene‐action inhibitor 1‐methylcyclopropene (1‐MCP) at a concentration of 1 μL L−1 at 20 °C for 24 h significantly retarded peel color change and reduced decay development of cactus pear fruit after 3 weeks of cold storage at 7 °C and 5 days at 20 °C. Exposure to 1‐MCP had no significant effects on other fruit‐quality attributes, including firmness, weight loss, total soluble solids and acidity levels, and flavor. Exposure to 1‐MCP significantly reduced fruit respiration and ethylene production rates. RNA sequencing analysis revealed that 1‐MCP mitigated the overall changes in the transcriptome of cactus pear fruit upon cold storage. Functional categorization analysis using the MapMan software revealed that the most pronounced effects of 1‐MCP were in averting the massive down‐regulation of transcripts belonging to stress, RNA and transcription, signaling and cell categories. Furthermore, exposure to 1‐MCP significantly reduced pheophytinase and chlorophyllase transcript levels and increased chitinase transcript levels, thus providing molecular evidence for its observed effects on retardation of peel color change and enhancement of pathogen resistance. In commercial practice, 1‐MCP could be applied to cactus pear fruit in order to retard ripening and reduce decay development.

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Section: Introductionmentioning

confidence: 99%