Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

Madhav, Janagam Venu; Sethi, Shruti; Sharma, R.R.; Arumugam, Natarajan; Arora, Ajay; Varghese, Eldho

doi:10.1111/jfpp.15601

Cited by 12 publications

(3 citation statements)

References 34 publications

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“…It is also possible that the chitosan coating reduced the respiration rate by limiting exposure to ambient O 2 . The higher levels of CO 2 in the gelatin-and LbL-coated fruits that were kept at 1.5 • C were due to highly prevalent and severe CI, as recently reported [25].…”

Section: Discussionsupporting

confidence: 75%

Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

et al. 2021

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This work evaluated the efficacies of different coatings: chitosan, gelatin and chitosan-gelatin applied layer-by-layer (LbL); for maintaining the quality of sweet peppers that were stored for 3 weeks at a sub-optimal temperature (1.5 °C) and at an optimal storage temperature (7 °C). After the cold-storage period, fruits were kept under marketing conditions (21 °C) for 3 more days. An edible chitosan coating (2%) effectively alleviated chilling injury and the incidence of decay, and also preserved the nutritional quality of sweet peppers that were kept for 3 weeks at 1.5 °C plus 3 more days at 21 °C. The chitosan coating was more effective than the two other coatings. All three coating treatments significantly reduced external CO2 production, as compared to uncoated control fruit. Storage temperatures did not significantly affect external CO2 production, although CO2 production was slightly higher at 1.5 °C. The chitosan coating exhibited good CO2 gas permeability properties and the peppers coated with that material had lower respiration rates than those in the other two experimental treatments or the control. From a practical point of view, chitosan coating could replace the plastic bags previously found to alleviate chilling injury in peppers that are stored at 1.5 °C as a quarantine treatment.

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Section: Discussionsupporting

confidence: 75%

Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

et al. 2021

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“…The weight was recorded using an electronic balance (AND, FX-2000, Japan) on alternative days during storage. The results reported are based on observations of 10 fruits and cumulative PLW was calculated in percentage using the following formula ( 25 ).…”

Section: Effect Of In-pack Composite Nanofibre On Sapota Fruitsmentioning

confidence: 99%

Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits

et al. 2022

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Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota (Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1–2% PdCl2 in nanomats increased the ethylene scavenging capacity (ESC) by 47–68%. Although, upon encapsulation, both PdCl2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl2 was found better in presence of sapota fruits. The PdCl2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm2 × 9 cm2) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit.

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“…Salicylic acid (SA) is a phenolic phytohormone that regulates plant growth, development, defense against pathogens, and abiotic stress responses [ 28 , 29 , 30 ]. SA is a natural and safe chemical preservative with a profound effect on delaying fruit senescence [ 31 , 32 , 33 ]. Accumulating evidence showed that the application of SA could effectively delay fruit senescence in various fruits, such as cherry [ 34 , 35 , 36 ], citrus [ 37 ], guava [ 38 ], banana [ 39 ], longan [ 40 , 41 ], blueberry [ 42 ], grape [ 43 ], apple [ 44 , 45 ], apricot [ 46 ], strawberry [ 47 ], pomegranate [ 48 ], and peach [ 49 ].…”

Section: Introductionmentioning

confidence: 99%

Salicylic Acid Spray Delays Sand Pear Fruit Senescence during Room Temperature Shelf Life by Regulating Antioxidant Capacity and Senescence-Related Genes

Wang,

Li,

Wassie

et al. 2024

Plants

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‘Whangkeumbae’ (Pyrus pyrifolia) is a variety of sand pear fruit well-known for its smooth surface and good taste. However, the fruit quality is adversely affected by postharvest ethylene production. Therefore, improving postharvest shelf life by regulating fruit senescence is critical to promoting the ‘Whangkeumbae’ fruit industry. Here, we investigated the effect of salicylic acid (SA) spray on fruit senescence in sand pears during room temperature shelf life. Exogenous SA reduced polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content during room temperature shelf life. Additionally, SA effectively maintained the fruit skin coloration and increased the activity of antioxidant enzymes, such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). SA treatment inhibited PpPPO1 expression and upregulated PpSOD1, PpAPX6, and PpGST2 expression. Furthermore, SA application downregulated the expression of PpACO2, PpEIN3a, PpNCED1, and PpAOC2, while upregulating PpNPR-1, PpTAR2, and PpCOMT1 during room temperature shelf life. SA treatment also influenced cell wall metabolism and modification genes by inhibiting PpPG1, PpPME2, and PpCEL3 and inducing PpPGIP1 expression. Additionally, SA treatment affected sugar and acid metabolism genes and increased the expression of PpSPS1, PpSUS1, PpSOT1, PpTMT4, PpSWEET15, and PpcyNAD-MDH, but suppressed the expression of PpcyNADP-ME. The Pearson correlation analysis indicated that PPO activity and MDA content were positively correlated with the expression of PpPPO1, PpACO2, PpEIN3a, PpNCED1, PpAOC2, PpPG1, PpPME2, PpCEL3, and PpcyNDA-MDH. Conversely, these factors were negatively associated with the activities of SOD, POD, CAT, and APX, as well as the expression levels of PpSOD1, PpPOD1, PpCAT1, PpAPX6, PpGST2, PpNPR-1, PpTAR2, PpCOMT1, PpPGIP1, PpSPS1, PpSUS1, PpSOT1, PpTMT4, PpSWEET15, and PpcyNAD-MDH. Our results reveal that exogenous SA could delay fruit senescence in sand pear fruit by regulating various biochemical and molecular mechanisms and can be used to effectively extend fruit shelf life during room temperature storage. However, further research is necessary to determine whether the fruits sprayed with SA are suitable for direct human consumption.

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Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

Cited by 12 publications

References 34 publications

Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits

Salicylic Acid Spray Delays Sand Pear Fruit Senescence during Room Temperature Shelf Life by Regulating Antioxidant Capacity and Senescence-Related Genes

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