Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition

Li, Hua; Ya-wei, Fan; Zhi, Hang; Zhu, Yuyan; Yongguo, Liu; Wang, Yousheng

doi:10.1016/j.postharvbio.2018.10.018

Cited by 27 publications

(13 citation statements)

References 44 publications

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“…The over-production of O 2 − (the intermediate product of membrane lipid peroxidation) leads to oxidation in cells and causes degradation of lipids, which increases the MDA content in cells [3,[25][26][27]. In our study, the O 2 − content of BFN and BFA showed no significant differences, which indicates that at the beginning of sunburn injury, the higher scavenging effect in the pericarp cells overcomes the increasing concentrations of ROS [28]. The O 2 − content of BFB was significantly higher than that of BFN and BFA, which can be corelated to the fact that with increasing stress conditions, the ability of cells to scavenge ROS decreases and results in cell membrane degradation [26,29,30].…”

Section: Discussioncontrasting

confidence: 48%

Physiological Characteristics of Sunburn Peel after Apple Debagged

Feng

Jia

et al. 2022

Molecules

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The bagging of fruits provides efficient protection from high-intensity sunlight and improves fruit color and quality. However, bagged fruit suddenly exposed to bright light can cause sunburn and destroys the peel cell structure. In this study, fruits from ten-year-old apple trees of ‘Gala’ variety were debagged, and the effect of sunburn on fruits was divided into: (1) normal peels (BFN), (2) peels with albefaction (BFA), and (3) browning (BFB). The non-bagging fruits (NBF) were set as a control to study the physiological characteristics of apple fruits with different levels of sunburn. Our results showed that in the early stages of debagged fruits’ sunburn, the cell structure of the peel was partially destroyed, the color of the injured fruit surface turned white, and the peroxidation in the cell membrane of the peel increased. Initially, the fruit improved its photosynthetic protection ability, and the activity of antioxidants and phenolics was enhanced, to cope with external injury. However, with the increase in duration of high-intensity sunlight, the cell structure of the peel was severely damaged, and the increase in membrane peroxidation resulted in brown coloration of fruits. Under the same conditions, the photoprotection ability and antioxidant enzyme activity of non-bagged fruits showed higher levels. In conclusion, the non-bagged fruits were more adaptable to high-intensity sunlight as compared to debagged fruits.

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Section: Discussioncontrasting

confidence: 48%

Physiological Characteristics of Sunburn Peel after Apple Debagged

Feng

Jia

et al. 2022

Molecules

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“…The O 2 − content was measured following the method of Li et al. (2019). Briefly, 1.0 mL peach juice was incubated with 1.0 mL reaction mixture containing 0.5 mL phosphate buffer (50.0 mM, pH = 7.8) and 0.5 mL hydroxylamine hydrochloride (10.0 mM) at 25°C for 0.5 h. Then 1.0 mL sulfanilic acid (17.0 mM) and 1.0 mL α‐naphthol (7.0 mM) were added and incubated for another 15 min at 25°C, and the absorption was recorded at 530 nm.…”

Section: Methodsmentioning

confidence: 99%

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Mou

Zhang

et al. 2023

Journal of Food Science

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Plant constituents are of great interest in the food processing industry as potential natural preservative agents for controlling foodborne pathogens. In this study, the 95% EtOH/H2O extract of Ginkgo biloba leaves was separated using polarity extraction solvents with petroleum ether (PE), ethyl acetate (EA), n‐butanol (nB), and water (W) by the principle of similarity and compatibility. Through TLC and NMR analysis of these extracts, it can be concluded that the main component of PE extract were organic acids, for EA extract were flavonoids, for nB extract were phenylpropanoids, and water extract were oligosaccharides. Twelve monomer compounds were separated from the extracts to verify the composition of each extraction stage. Results of morphological and molecular identification revealed that Monilinia fructicola and Rhizopus stolonifer were the main fungi causing peach rot. After evaluating the antifungal activity and peach quality of the four extract/sodium alginate coatings, it was found that the n‐butanol extract/sodium alginate coating containing phenylpropanoids had the lowest decay index and the best preservation effect, providing a sustainable alternative to reduce the harm to the environment of synthetic preservatives.Practical ApplicationThe abuse of synthetic preservatives poses a threat to the ecological environment and physical health. Therefore, this study developed sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids, which has good effects on the preservation of peaches. The agent is a promising environmentally friendly alternative for synthetic preservatives.

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“…Various in vitro ROS trapping assays exist for evaluating the oxidant scavenging capacity of biological samples. For instance, the hydroxyl radical scavenging activity of a range of biological samples such as chicken skin enzymatic protein hydrolysates [ 30 ] and peach fruit extracts [ 31 ] has been evaluated using a method proposed by de Avellar et al [ 32 ]. This method is based on the production of hydroxyl radicals in the Fenton reaction following the combination of hydrogen peroxide with 1,10-phenanthroline and ferrous ammonium sulfate.…”

Section: Principles Of Chemical Antioxidant Assaysmentioning

confidence: 99%

A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods

et al. 2021

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Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to the potential negative impact on human health, there is an intensive effort within the research community to develop natural alternatives with similar antioxidant efficacy but without the negative side effects of synthetic molecules. Still, the successful development of new molecules depends on the use of reliable chemical or cell culture assays to screen antioxidant properties. Chemical antioxidant assays include the determination of scavenging ability against free radicals such as DPPH, superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, and nitric oxide. Other antioxidant tests include the ability of compounds to bind and sequester prooxidant metal cations, reduce ferric iron, and attenuate the rate of lipid oxidation. Ex vivo tests utilize cell cultures to confirm entry of the molecules into cells and the ability to quench synthetic intracellular free radicals or to stimulate the increased biosynthesis of endogenous antioxidants. In order to assist researchers in their choice of antioxidant evaluation methods, this review presents background scientific information on some of the most commonly used antioxidant assays with a comparative discussion of the relevance of published literature data to food science and human nutrition applications.

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Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition

Cited by 27 publications

References 44 publications

Physiological Characteristics of Sunburn Peel after Apple Debagged

Physiological Characteristics of Sunburn Peel after Apple Debagged

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods

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