Influence of Ripening Agent(S) on Post-Harvest Physiology and Enzymatic Activity of Mango (Mangifera indica) cv. Dashehari

Kumari, Pramila; Pilania, Shalini; Sarolia, D.K.; Singh, Virendra; Mahawer, L. N.; Gupta, Seema

doi:10.20546/ijcmas.2017.612.452

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…PME catalyzes the de-esterification of pectin, producing short de-methylated pectin chains that are more susceptible to pectin depolymerase, ultimately causing significant changes in fruit cell walls and softening of fruits (Anusuya et al, 2016;Gill et al, 2016). Hexanal treatment leads to reduced depolymerase and PME activity, which decreases pectin content, extends shelf life, and preserves fruit firmness (Kumari et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Effect of hexanal treatment on fruit qualities and antioxidant activities on ‘Umran’ Indian jujube fruit during cold storage

Sharma

Bons

Jawandha

et al. 2023

Preprint

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′Umran′ Indian jujube is a widely grown cultivar due to its marketable quality and productivity, resulting in excellent market value. Despite its high quality, the product′s short shelf life poses a challenge for transportation, even within the domestic market. Hexanal with three concentrations (0.15%, 0.20%, and 0.25%) was applied to the fruit of ′Umran′ Indian jujube at both pit hardening and color break stages. Harvested fruits were stored for 28 days in a cold chamber of 7.5±1°C and 90-95% RH. The changes in fruit qualities were assessed with physicochemical characteristics, bioactive compounds, and enzymatic antioxidant activities every seven days. Fruits treated with hexanal of 0.20% reduced fruit weight loss and spoilage and maintained fruit firmness, soluble solids content, carotenoid content, and antioxidant activity. The activities of cell wall degrading enzymes investigated were suppressed. Of the antioxidant activities, superoxide dismutase and peroxidase were positively activated. Therefore, these results indicated that pre-harvest application of hexanal 0.20% improved physiochemical characteristics, maintained bioactive compounds, antioxidant enzyme activities, and extended the shelf life of Indian jujube fruits up to 21 days during cold storage.

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Section: Discussionmentioning

confidence: 99%

Effect of hexanal treatment on fruit qualities and antioxidant activities on ‘Umran’ Indian jujube fruit during cold storage

Sharma

Bons

Jawandha

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…A decline in Pectin Methyl Estrase with hexanal treatment along with a decline in depolymerase, leads to decrease in pectin content resulting in enhanced firmness during storage. Pectin methyl esterase enzyme activity is certainly related with ripening of mango fruit (Kumari et al 2017). However, the degradation of pectin as well as hemicelluloses directly influences the degree of fruit softening, which ultimately results in weakening of cell walls.…”

Section: Pectin Methyl Esterase Activity (Pme)mentioning

confidence: 99%

Pre-harvest application of hexanal formulations for improving post-harvest life and quality of mango (Mangifera indica L.) cv. Dashehari

Kaur

Brar

2020

J Food Sci Technol

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The highly perishable nature of the mango fruit which leads to quick deterioration in quality is the major limiting factor for mango growers of north India. Studies were, therefore, planned to determine the role of 'enhanced freshness formulation' (EFF) having hexanal as the main component in extending the storage life and quality of mango fruits of cultivar Dashehari. Aqueous formulations of hexanal are known to retard the activity of phospholipase-D thereby increasing the shelf-life and quality of stored fruits. Mango trees were given pre-harvest sprays of hexanal @800 lM, 1200 lM, 1600 lM and 2000 lM at 30 and 15 days before harvesting of the fruit. After harvest at physiologically mature stage, fruits were stored in walkin-cool chambers at a temperature of 12 ± 2 °C and 85-90% relative humidity. These fruits were analysed for different physiological and biochemical parameters at weekly intervals till the stipulated storage period of 35 days. The results of the research revealed that the hexanal treatments widened the storage period of fruits while maintaining their freshness in comparison to the untreated mango fruits. Hexanal formulation @1600 lM significantly reduced the decay incidence, pectin methyl esterase activity and respiratory rate of mango fruits. These fruits also exhibited increased firmness, total soluble solids, acidity and maintained acceptable palatability up to 28 days of storage. The lower doses of EFF did not showed significant effect in expanding the storage span of fruits beyond 21 days while the higher dose of hexanal @2000 lM did not showed a significant enhancement in quality and storage life of mango fruits in comparison to hexanal @1600 lM.

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Hexanal Application Extends Shelf-life and Maintains Quality of ‘Umran’ Indian Jujube Fruit by Regulating Antioxidant Activities During Cold Storage

Sharma,

Bons,

Jawandha

et al. 2023

Applied Fruit Science

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Influence of Ripening Agent(S) on Post-Harvest Physiology and Enzymatic Activity of Mango (Mangifera indica) cv. Dashehari

Cited by 3 publications

References 8 publications

Effect of hexanal treatment on fruit qualities and antioxidant activities on ‘Umran’ Indian jujube fruit during cold storage

Effect of hexanal treatment on fruit qualities and antioxidant activities on ‘Umran’ Indian jujube fruit during cold storage

Pre-harvest application of hexanal formulations for improving post-harvest life and quality of mango (Mangifera indica L.) cv. Dashehari

Hexanal Application Extends Shelf-life and Maintains Quality of ‘Umran’ Indian Jujube Fruit by Regulating Antioxidant Activities During Cold Storage

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