Enhanced chilling tolerance of pomegranate fruit by edible coatings combined with malic and oxalic acid treatments

Ehteshami, Sakineh; Abdollahi, Farzin; Ramezanian, Asghar; Dastjerdi, Abdolmajid Mirzaalian; Rahimzadeh, Mahsa

doi:10.1016/j.scienta.2019.02.075

Cited by 48 publications

(39 citation statements)

References 46 publications

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“…Organic acids widely distributed in plants, fungi, and animals and used as natural surface treatments because of their antioxidant properties that can be used in combination with CH to maintain fruits postharvest quality in storage. Organic acids induce systemic resistance, and delay fruit ripening and CI in some harvested fruits (Ehteshami, Abdollahi, Ramezanian, Dastjerdi, & Rahimzadeh, 2019; Huang, Jian, Jiang, Duan, & Qu, 2016). Also, these compounds might have anti‐browning and anti‐senescence properties (Yoruk & Marshall, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Also, these compounds might have anti‐browning and anti‐senescence properties (Yoruk & Marshall, 2003). Potential of malic acid (MA) and oxalic acid (OA) for alleviating CI have been reported in banana (Huang et al., 2016) and pomegranate fruit (Ehteshami et al., 2019) under low temperature. Treatment of pomegranate fruit with MA and OA in combination with CH reduced CI, polyphenol oxidase (PPO), peroxidase (POD), and maintained antioxidant capacity due to total phenol content (TPC) accumulation in pomegranate peel (Ehteshami et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Potential of malic acid (MA) and oxalic acid (OA) for alleviating CI have been reported in banana (Huang et al., 2016) and pomegranate fruit (Ehteshami et al., 2019) under low temperature. Treatment of pomegranate fruit with MA and OA in combination with CH reduced CI, polyphenol oxidase (PPO), peroxidase (POD), and maintained antioxidant capacity due to total phenol content (TPC) accumulation in pomegranate peel (Ehteshami et al., 2019). Also, combined application of CH with different organic acids such as ascorbic acid (AsA) in litchi fruits (Sun, Liang, Xie, Lei, & Mo, 2010), salicylic acid in pomegranate (Sayyari, Aghdam, Salehi, & Ghanbari, 2016) and cucumber (Zhang, Zhang, & Yang, 2015) alleviated CI and loss of fruit quality.…”

Section: Introductionmentioning

confidence: 99%

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Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatumL.) by combined application of organic acids and chitosan edible coating

et al. 2020

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Pomegranate is a subtropical fruit that affects its cold storage. To ameliorate chilling injury, fruits were treated with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA), and then, coated with 2% chitosan (CH) and stored at low temperature (2°C) for 4 months. Treatments significantly delayed the development of browning signs and reduced malondialdehyde and hydrogen peroxide of arils as compared to control. CH+ 5 mM OA resulted in the highest catalase activity in arils during storage. Anthocyanin, ascorbic acid, total phenolic compound, and antioxidant activity of arils were higher in CH+ 5 mM OA and CH+ 50 mM MA‐treated fruit. Also, the minimum PPO and POD activity of arils was found in CH+ 5 mM OA. Overall, CH edible coating following organic acids treatment, and especially 5 mM OA and 50 mM MA are beneficial treatments for preserving the quality of pomegranate fruit during storage. Practical applications Pomegranate fruit waste is high due to chilling sensitivity during cold storage. Coating fruit with 2% chitosan (CH) alone and with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA) could ameliorate chilling injury. Treatments reduce the development of browning signs. Overall, CH edible coating combined with 5 mM OA and 50 mM MA were the most effective treatments for ameliorating the chilling injury of pomegranate fruit.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatumL.) by combined application of organic acids and chitosan edible coating

et al. 2020

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“…It is of great commercial importance to avoid CI during cold storage of pomegranate fruits, so many studies have been conducted to date, in attempts to enhance its chilling tolerance by various postharvest strategies. These studies included the evaluation of postharvest applications of polyamines, salicylic acid, salicyloyl chitosan, methyl salicylate and methyl jasmonate, heat treatments, edible coatings, and immersion in arginine and melatonin …”

Section: Introductionmentioning

confidence: 99%

“…These studies included the evaluation of postharvest applications of polyamines, salicylic acid, salicyloyl chitosan, methyl salicylate and methyl jasmonate, heat treatments, edible coatings, and immersion in arginine and melatonin. [6][7][8][9][10][11][12][13]…”

Section: Introductionmentioning

confidence: 99%

Molecular mechanisms involved in postharvest chilling tolerance of pomegranate fruit

2019

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Cold storage of pomegranates is essential for prolonging postharvest storage and for the implementation of cold‐quarantine insect disinfestation treatments required for international trading. However, pomegranates are chilling sensitive; they may develop chilling injuries upon exposure to unfavorable low temperatures. In this mini‐review, we summarize molecular data obtained from three different RNA Seq transcriptome analyses of responses of pomegranate fruits to cold storage. These experiments included comparisons among the transcriptomic responses following a 2‐week exposure to 1 °C in three different model systems: 1) unconditioned chilling‐sensitive fruits versus relatively chilling‐tolerant low‐temperature‐conditioned fruits; 2) chilling‐sensitive early harvested fruits versus relatively chilling‐tolerant late‐harvested ones; and 3) chilling‐sensitive ‘Ganesh’ variety versus the relatively chilling‐tolerant ‘Wonderful’ variety. Comparisons among differentially expressed transcripts that were exclusively and significantly up‐regulated in the relatively chilling‐tolerant fruits in all three model systems enabled identification of 573 common chilling tolerance‐associated genes in pomegranates. Functional categorization and classification of the differentially expressed transcripts revealed several regulatory, metabolic, and stress‐adaptation pathways that were uniquely activated in response to cold storage in relatively chilling‐tolerant fruits. More specifically, we identified common up‐regulation of transcripts involved in activation of jasmonic acid and ethylene hormone biosynthesis and signaling, stress‐related transcription factors, calcium and MAPK signaling, starch degradation and galactinol and raffinose biosynthesis, phenol biosynthesis, lipid metabolism, and heat‐shock proteins. We hypothesized these pathways to be involved in imparting chilling tolerance to pomegranate fruits. © 2019 Society of Chemical Industry

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A comprehensive review on functionality of probiotics in edible packaging

Shivani

Sathiavelu

2022

Packag Technol Sci

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Over the last few years, edible packaging has been employed in order to increase the health benefits of food and increasing its shelf-life. Edible packaging is an alternative to typical food protection systems that is both environmentally and customerfriendly. Concerns regarding healthy diet and well-being have led to a worldwide surge in the usage of probiotic-containing foods. This breakthrough has elicited the attention of scientists in the food industry, with an objective of producing novel probiotic foods and enhancing existing probiotic delivery techniques. In this context, edible packaging is being researched as a probiotic carrier with a vast array of applications. Probiotics have been added to a variety of foods and mixed into biopolymeric materials to create food packaging as a way to control foodborne pathogens, improve food safety and provide health benefits. The following review attempts to describe the edible packaging system with very current data, unexplored sources of probiotics and examines probiotics in edible packaging, its incorporation techniques and new breakthroughs in synbiotic edible packaging.

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Enhanced chilling tolerance of pomegranate fruit by edible coatings combined with malic and oxalic acid treatments

Cited by 48 publications

References 46 publications

Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatumL.) by combined application of organic acids and chitosan edible coating

Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatumL.) by combined application of organic acids and chitosan edible coating

Molecular mechanisms involved in postharvest chilling tolerance of pomegranate fruit

A comprehensive review on functionality of probiotics in edible packaging

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