Effects of cuticular wax on the postharvest quality of blueberry fruit

Chu, Wenjing; Gao, Haiyan; Chen, Hangjun; Fang, Xiangjun; Zheng, Yonghua

doi:10.1016/j.foodchem.2017.06.024

Cited by 137 publications

(68 citation statements)

References 30 publications

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“…Previous studies have found that postharvest treatment can significantly slow down senescence as much as possible to preserve fruit quality [5,26,27]. In the very final stage of fruit development, this simple operation made great economic value to both growers and consumers.…”

Section: Discussionmentioning

confidence: 99%

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation

Gao

Zhang

et al. 2020

Metabolites

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Red light irradiation can effectively prolong the shelf-life of many fruit. However, little is known about red light-induced metabolite and enzyme activities. In this study, pitaya fruit was treated with 100 Lux red light for 24 h. Red light irradiation significantly attenuated the variation trend of senescence traits, such as the decrease of total soluble solid (TSS) and TSS/acidity (titratable acidity, TA) ratio, the increase of TA, and respiratory rate. In addition, the reactive oxygen species (ROS) related characters, primary metabolites profiling, and volatile compounds profiling were determined. A total of 71 primary metabolites and 67 volatile compounds were detected and successfully identified by using gas chromatography mass spectrometry (GC-MS). Red light irradiation enhanced glycolysis, tricarboxylic acid (TCA) cycle, aldehydes metabolism, and antioxidant enzymes activities at early stage of postharvest storage, leading to the reduction of H2O2, soluble sugars, organic acids, and C-6 and C-7 aldehydes. At a later stage of postharvest storage, a larger number of resistance-related metabolites and enzyme activities were induced in red light-treated pitaya peel, such as superoxide dismutase (SOD), ascorbate peroxidase (APX), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging, reducing power, fatty acids, and volatile aroma.

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Section: Discussionmentioning

confidence: 99%

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation

Gao

Zhang

et al. 2020

Metabolites

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“…Studies also showed that cuticular wax play important roles in maintaining the postharvest quality and delaying fruit senescence. For example, the removal of the natural wax of blueberry fruits can accelerate the postharvest water loss and decay, reduce the sensory and nutritional qualities, and then shorten the fruit shelf-life ( Chu et al, 2018 ). In addition, as one of the most important quality factors determining consumer demand, the apple’s appearance during the postharvest storage were also determined by the physical and chemical properties of wax composition ( Glenn et al, 1990 ).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Crystal Morphology of Epicuticular Wax in Mature Fruits of 35 Pear (Pyrus spp.) Cultivars

Yin

et al. 2018

Front. Plant Sci.

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An evaluation of fruit wax components will provide us with valuable information for pear breeding and enhancing fruit quality. Here, we dissected the epicuticular wax concentration, composition and structure of mature fruits from 35 pear cultivars belonging to five different species and hybrid interspecies. A total of 146 epicuticular wax compounds were detected, and the wax composition and concentration varied dramatically among species, with the highest level of 1.53 mg/cm2 in Pyrus communis and the lowest level of 0.62 mg/cm2 in Pyrus pyrifolia. Field emission scanning electron microscopy (FESEM) analysis showed amorphous structures of the epicuticular wax crystals of different pear cultivars. Cluster analysis revealed that the Pyrus bretschneideri cultivars were grouped much closer to Pyrus pyrifolia and Pyrus ussuriensis, and the Pyrus sinkiangensis cultivars were clustered into a distant group. Based on the principal component analysis (PCA), the cultivars could be divided into three groups and five groups according to seven main classes of epicuticular wax compounds and 146 wax compounds, respectively.

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“…A correlation between the epicuticular wax and water content loss were reported for several fruits, including mulberries and peppers [32,33]. In blueberries, the organellar membrane structure was disrupted upon cuticular wax removal [34]. Chu et al [34] also reported that wax removal decreased the activities of antioxidant enzymes and the antioxidant content of peppers, and accelerated accumulation of reactive oxygen species (ROS) and lipid peroxidation, especially at the later period of storage.…”

Section: Epicuticular Wax and Specific Water Loss In Oriental Melon Smentioning

confidence: 99%

“…In blueberries, the organellar membrane structure was disrupted upon cuticular wax removal [34]. Chu et al [34] also reported that wax removal decreased the activities of antioxidant enzymes and the antioxidant content of peppers, and accelerated accumulation of reactive oxygen species (ROS) and lipid peroxidation, especially at the later period of storage. In addition, epicuticular wax crystals can change hydrophobicity of a plant surface and its susceptibility of food pathogen [35,36].…”

Section: Epicuticular Wax and Specific Water Loss In Oriental Melon Smentioning

confidence: 99%

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Park

Chang

Yang

et al. 2020

Foods

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Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4 °C is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4 °C and 10 °C for 14 days and under retail display conditions at 20 °C. The O2 concentrations in PE packages stored at 4 °C and 10 °C ranged from 17.4 to 18.5%, whereas those in XF packages were reduced to 16.3–16.6%. The CO2 content of XF package (4.2–4.6%) was higher than that of PE package (1.4–1.9%) stored at 4 °C or 10 °C. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10 °C for 14 days and under retail display conditions at 20 °C. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4 °C, and this observation was maintained at the retail display condition at 20 °C. The enhanced CO2 levels, reduced O2 levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms, and improved the marketability and shelf life of oriental melons.

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Effects of cuticular wax on the postharvest quality of blueberry fruit

Cited by 137 publications

References 30 publications

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation

Chemical Composition and Crystal Morphology of Epicuticular Wax in Mature Fruits of 35 Pear (Pyrus spp.) Cultivars

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

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