Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit

Erkan, Mustafa; Wang, Shiow Y.; Wang, Chien Y.

doi:10.1016/j.postharvbio.2007.09.028

Cited by 276 publications

(219 citation statements)

References 44 publications

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“…Consequently, the ethanol and polyphenol contents of fruit are likely to interact, such that the presence of polyphenols in fruit may allow frugivorous animals to more readily exploit over-ripe fruit despite its ethanol content. Importantly, the polyphenol content of fruit does not necessarily vary in a constant manner during the ripening and over-ripening process (AyalaZavala et al, 2004;Castrejón et al, 2008;Castro-Concha et al, 2014;Eid et al, 2013;Erkan et al, 2008;Kalt et al, 1999;Mileticé t al., 2012). Consequently, frugivorous animals have the choice to feed on fruit of variable ripening stages, with differing polyphenol levels.…”

Section: Introductionmentioning

confidence: 99%

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Beaulieu

Franke

Fischer

2017

Journal of Experimental Biology

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In ripe fruit, energy mostly derives from sugar, while in over-ripe fruit, it also comes from ethanol. Such ripeness differences may alter the fitness benefits associated with frugivory if animals are unable to degrade ethanol when consuming over-ripe fruit. In the tropical butterfly Bicyclus anynana, we found that females consuming isocaloric solutions mimicking ripe (20% sucrose) and over-ripe fruit (10% sucrose, 7% ethanol) of the palm Astrocaryum standleyanum exhibited higher fecundity than females consuming a solution mimicking unripe fruit (10% sucrose). Moreover, relative to butterflies consuming a solution mimicking unripe fruit, survival was enhanced when butterflies consumed a solution mimicking either ripe fruit supplemented with polyphenols (fruit antioxidant compounds) or over-ripe fruit devoid of polyphenols. This suggests that (1) butterflies have evolved tolerance mechanisms to derive the same reproductive benefits from ethanol and sugar, and (2) polyphenols may regulate the allocation of sugar and ethanol to maintenance mechanisms. However, variation in fitness owing to the composition of feeding solutions was not paralleled by corresponding physiological changes (alcohol dehydrogenase activity, oxidative status) in butterflies. The fitness proxies and physiological parameters that we measured therefore appear to reflect distinct biological pathways. Overall, our results highlight that the energy content of fruit primarily affects the fecundity of B. anynana butterflies, while the effects of fruit consumption on survival are more complex and vary depending on ripening stage and polyphenol presence. The actual underlying physiological mechanisms linking fruit ripeness and fitness components remain to be clarified.

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Section: Introductionmentioning

confidence: 99%

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Beaulieu

Franke

Fischer

2017

Journal of Experimental Biology

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“…These authors observed that the treatment with UV-C also enhanced the accumulation of anthocyanins, which in turn contributed to redder and visually more appealing fruit. In contrast, Erkan et al [58] found litle efect of UV-C treatments on anthocyanin content in strawberries.…”

Section: Uv-c Radiationmentioning

confidence: 83%

“…Particularly in strawberry fruit, diferent UV-C doses increased enzyme activity, the antioxidant capacity and total phenolic content during storage, which correlated with lower fruit decay observed in treated fruit [58]. The synthesis and accumulation of phenolic compounds following irradiation with UV-C could also play an additional indirect role in fruit protection acting as natural substrates of polyphenol oxidase (PPO).…”

Section: Uv-c Radiationmentioning

confidence: 99%

Postharvest Handling of Berries

Horvitz¹

2017

Postharvest Handling

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Strawberries, raspberries, and blackberries are highly appreciated fruits due to their unique taste and high content in antioxidant and bioactive compounds. They are rich in phenolic compounds, mostly lavonoids and anthocyanins, which are responsible for fruit color and can exert antioxidant, antimicrobial, anti-inlammatory, anticancer, and cardioprotective efects. However, berries have a short storage life, as a result of their high respiration and softening rate, and susceptibility to mechanical damages and decay. As berries are considered non-climacteric fruit, they must be harvested at, or near to full maturity, because they will not continue to ripen normally once detached. At this stage, the fruit presents appropriate organoleptic atributes but may become softer and more sensitive to mechanical damage. Thus, it is crucial to be extremely careful during harvest and postharvest handling and to sort, grade, and pack the berries in the ield, avoiding excessive manipulation of the fruit. The most extended methods to maintain quality during the postharvest period are prompt precooling and storage at low temperatures. Modiied and controlled atmospheres with up to 20-kPa CO 2 and 5-10-kPa O 2 reduce microbial growth and delay senescence but can afect bioactive compounds with a cultivar-dependent response observed for these technologies.

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“…Nevertheless, no significant differences were observed (p > 0.05) within the treatment time for the antioxidant capacity in blueberry and raspberry nectars; on the contrary in the case of raspberry nectar where significant differences were observed (p < 0.05). Erkan, Wang, & Wang (2008) have pointed out that the UV-C light may increase the antioxidant capacity in strawberries and some other fruits, by increasing the content of phenolic compounds naturally present in fresh fruits which has to be with phytoalexins (antimicrobials and antioxidants). …”

Section: Antioxidant Compoundsmentioning

confidence: 99%

Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

Guerrero-Beltrán

2016

JFR

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The effect of UV-C light on foodborne microorganisms (mesophilic aerobic bacteria (MAB), molds, and yeasts), physicochemical characteristics (color, total soluble solids, pH, and acidity), and antioxidant properties (ascorbic acid, antioxidant capacity (AC), total monomeric anthocyanins (TMA), and total phenolic compounds (TPC)) in blackberry, blueberry, and raspberry nectars was evaluated. Nectars were UV-C light treated at five times (5, 10, 15, 20, and 25 minutes) at constant flow rate (16.48 mL/s). The best UV-C light treatment for the three nectars, from the microbiological point of view, was 25 min. A statistical difference (p < 0.05) in TPC, within treatment times, was observed in nectars; their content was reduced as the treatment time increased, except for the blackberry nectar. The same effect was observed for the antioxidant capacity. The TMA content increased with the UV-C light treatment.

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Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit

Cited by 276 publications

References 44 publications

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Postharvest Handling of Berries

Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

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