Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

Bassal, Magdi; El-hamahmy, M.

doi:10.1016/j.postharvbio.2011.01.010

Cited by 57 publications

(23 citation statements)

References 25 publications

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“…Similar to these results, Siddiq et al (2013) also found that changes on TPC on fresh cut onions depended on dip temperature and that a 70 C treatment resulted in a significant loss on TPC, whereas a significant increase was observed with 50 C and 60 C treatments. In contrast, Bassal and El-Hamahmy (2011) found that HWT enhanced the concentration of free phenols in Navel and Valencia late orange fruit during storage, which was associated with reduced chilling injury symptoms. Storage time did not significantly change the TPC except for a slight but non-significant increase with longer storage time (data not shown).…”

Section: Antioxidant Activitymentioning

confidence: 70%

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Ben-Amor

Dhouibi

Aguayo

2016

Postharvest Biology and Technology

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Section: Antioxidant Activitymentioning

confidence: 70%

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Ben-Amor

Dhouibi

Aguayo

2016

Postharvest Biology and Technology

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“…CAT activity was measured with the method used by Bassal and El‐Hamahmy () with slight modifications, by incubating 0.1 ml enzyme extract with 2.9 ml of 20 mM H 2 O 2 at 25°C. The absorbance at 240 nm was measured in 30 s intervals for 5 min with distilled water as blank reference.…”

Section: Methodsmentioning

confidence: 99%

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Pan

Chen

et al. 2019

J Food Process Preserv

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The effects of intermittent heat treatment (HT) on chilling injury (CI) and antioxidant capacity of sweet potato roots were investigated during cold storage at 5 ± 0.5ºC and 80%–85% relative humidity. Roots were heat treated in an air oven (45ºC) for 3 hr continuously (HT45) or intermittently (I‐HT45). Intermittent treatment was achieved through the temperature recovery by room temperature after every 1 hr of continuous treatment. Results indicate that both continuous and intermittent HTs maintained the root quality and improved cold damage resistance to varying degrees compared with the control group. I‐HT45 had the lowest CI index, electrolyte leakage and malondialdehyde content while maintaining the roots' well‐organized microstructure. It also effectively blocked superoxide radical and hydrogen peroxide accumulation by activating catalase and superoxide dismutase activities. The present study provided a safe physical method to mitigate CI of cold‐stored sweet potato roots by regulating antioxidant metabolism to alleviate the oxidative damage. Practical applications Sweet potato is the world's seventh most important food crop, and more than 70% is produced in China. However, due to its tropical origin and lack of temperature‐controlled storage, roots are prone to CI during on‐farm storage, long distance transport, or when it reaches the markets. Heat treatment (HT) occupies a predominant position in postharvest conditions for alleviating physiological disorders and reducing CI. However, continuous HT may cause thermal damage such as flesh browning, microstructure failure, and low antioxidant capacity. Intermittent HT will not only prevent heat damage by interrupting the accumulation of thermal stress but also achieve better preservation by promoting the generation of heat shock effect. The aim of this study is to evaluate the application of intermittent HT on cold resistance, antioxidant level, and microstructural changes, then provide a potential strategy for maintaining quality and prolonging the storage period of sweet potato roots subjected to cold storage.

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“…HT with dry air caused a higher weight loss than that observed for the other two experimental groups. HTs have been shown to promote postharvest weight loss in many fruits and vegetables . In our study, the RH of the forced air modulated the dehydration rate of mango fruit.…”

Section: Resultsmentioning

confidence: 57%

Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

Ornelas‐Paz

Yahia

2013

J Sci Food Agric

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Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

Cited by 57 publications

References 25 publications

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

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