Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

Novillo, Pedro; Salvador, Alejandra; Navarro, Pilar Chías; Besada, Cristina

doi:10.21273/hortsci.50.4.570

Cited by 10 publications

(3 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…revealed not significant differences among treatments after this period. This pattern of firmness loss, in which the main changes are observed after transferring fruit treated with 1-MCP from low to moderate temperature, has been previously described for 'Rojo Brillante' (Pérez-Munera et al, 2009;Novillo et al, 2015)…”

Section: External and Internal Disorders And Fruit Firmnesssupporting

confidence: 77%

Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit

Fathi-Najafabadi

Salvador

Navarro

et al. 2020

Scientia Horticulturae

View full text Add to dashboard Cite

Currently, a major cause of postharvest loss of 'Rojo Brillante' persimmon, the variety mainly cultivated in the Mediterranean Region, is "internal flesh browning" manifestation after storage or shipping at low temperature, whose causes remain unknown. 'Rojo Brillante' is an astringent low temperature-sensitive cultivar. Thus fruit is routinely submitted to high CO2 treatment to remove astringency, and also to 1-MCP treatment before being stored to retard flesh gelling and drastic softening, the main chilling injury symptoms. This study investigates the influence of temperature during CO2 deastringency treatment and immediately after its application on the incidence of 'internal flesh browning' in persimmon fruit. Our results revealed for the first time that the temperature immediately after the CO2 deastringency treatment was the main factor implied in this alteration. The fruit transferred directly to cold storage after the CO2 treatment showed 'internal flesh browning' after 41 storage d at 1 ºC, while a 24-hour attemperation period at 20 ºC before storage prevented this disorder from appearing. The main effect of the attemperation period was the enhanced release of CO2 from fruit after the CO2 treatment, which resulted in less acetaldehyde (AcH) accumulating after 24 h. Moreover, the temperature of the CO2 application was observed to influence 'internal flesh browning' severity as AcH accumulated at higher concentrations in the fruit treated at 20 ºC than at 12 ºC. Our preliminary hypothesis is that AcH can act as a precursor of reactive oxygen species that would be implied in this disorder's development.

show abstract

Section: External and Internal Disorders And Fruit Firmnesssupporting

confidence: 77%

Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit

Fathi-Najafabadi

Salvador

Navarro

et al. 2020

Scientia Horticulturae

View full text Add to dashboard Cite

show abstract

“…The fruits were transferred to the Valencian Institute for Agricultural Research (IVIA) (Moncada, Valencia) where they were submitted to standard CO 2 deastringency treatment to remove astringency. After this treatment, the main physicochemical parameters were determined in 10 fruits according to Novillo et al [15]: color index (1000a/Lb de Hunter) of 19.2, firmness of 37.8 N, 17.5 • Brix and 0.04% of soluble tannins (f.w. ).…”

Section: Methodsmentioning

confidence: 99%

Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

Castillo,

Pons-Gómez,

Albert-Sidro

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, chips, leathers and powder from persimmons that were discarded at harvest. A consumer study was performed with 100 participants. For a realistic context, the four products were presented to the participants in specifically designed packages to simulate commercial packages. The participants were asked about their interest in having each product available on the market. Then, they were asked to taste the samples and to state their acceptance and purchase intention. The participants characterized the main sensory properties of the samples using the CATA questions. The consumption contexts evoked by each product were also investigated based on the item-by-use method, plus the CATA questions. Our results revealed that, before tasting the samples, the participants showed special interest in having chips and slices available on the market. After tasting, the participants reported very good acceptance of chips, slices and powder, but leathers were less liked. According to the consumer characterizations, slices had the most intense persimmon taste and a succulent texture, while powder was characterized by its caramel taste. Chips were differentiated from the other samples, mainly for their crispy texture, while leathers were sticky and tasteless, which explained their poor acceptance. By evaluating the data on acceptance and the evoked consumption contexts together, we conclude that persimmon consumption could be enhanced by commercializing slices, chips and powder. The participants described chips and slices as healthy snacks in different daily situations, while powder could be used as a sweetener for yoghurts or hot drinks and as an ingredient for baking desserts. These are all contexts in which fresh persimmon would be not consumed as reported by the participants.

show abstract

“…Furthermore, fruit softening during cold storage can be delayed by 1-MCP treatment (Win et al, 2018). The maintenance of fruit firmness and the delay of fruit softening induced by 1-MCP treatment might be associated with the alleviation of chilling injury in cold-stored 'Rojo Brillante' persimmon fruit (Salvador et al, 2004a;Pérez-Munuera et al, 2009;Novillo et al, 2015). In addition, the fruit decay rate is highly reduced by 1-MCP treatment in astringent persimmon cultivars during cold and controlled atmosphere storage (Besada et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Application Timing of Deastringency and 1-Methylcyclopropene Treatments on Fruit Quality Attributes and Physiological Disorders of Two Astringent Persimmon Cultivars during Cold Storage

Yoo¹,

Kang²,

Ryu³

et al. 2019

HST

View full text Add to dashboard Cite

Astringent persimmon (Diospyros kaki Thunb.) fruit are treated with high levels of CO 2 or alcohol treatments to remove bitterness, but additional treatments are needed to maintain fruit firmness for long-term cold storage. Currently, 1-methylcyclopropene (1-MCP) is widely employed to maintain fruit firmness during cold storage. The objective of this study was to evaluate the effects of application timing of a combination of deastringency and 1-MCP treatments on fruit quality attributes and the incidence of physiological disorders in the cold-stored astringent persimmon fruit of two cultivars, 'Tonewase' and 'Sangjudungsi'. Fresh weight loss gradually increased in 'Tonewase', regardless of the timing of the deastringency and 1-MCP treatment. However, the 1-MCP treatment alone resulted in the smallest loss of fresh weight compared with the other treatments in 'Sangjudungsi'. Fruit firmness was highly maintained by the 1-MCP treatment, regardless of cultivar and application timing. Furthermore, the soluble solids content (SSC) was not affected by the 1-MCP treatment, but was significantly reduced by the deastringency treatment. The SSC was highly retained in 'Sangjudungsi'. The variation in various color variables was greater in 'Sangjudungsi' fruit than in 'Tonewase' fruit. Compared with the other treatments, the combination of 1-MCP and deastringency treatments significantly reduced all color variables at both of the peel regions of 'Tonewase' fruit. Fruit softening, decay, and wilting rates were highest in the combined 1-MCP and deastringency treatments in 'Tonewase' fruit. On the other hand, 'Sangjudungsi' was relatively less susceptible to physiological disorders during cold storage. Overall, our results show that astringent persimmon cultivars require individually-tailored management techniques immediately before cold storage to retain fruit quality.

show abstract

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

Cited by 10 publications

References 32 publications

Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit

Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit

Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

Effect of Application Timing of Deastringency and 1-Methylcyclopropene Treatments on Fruit Quality Attributes and Physiological Disorders of Two Astringent Persimmon Cultivars during Cold Storage

Contact Info

Product

Resources

About