Melatonin treatment maintains the quality and delays senescence of postharvest cattails (Typha latifolia L.) during cold storage

Fan, Aiping; Wan, Chunpeng; Liu, Huilian; Xiong, Xueqi; Nong, Yuping; Kahramanoğlu, İbrahim; Yang, Ruopeng; Li-ping, Zeng

doi:10.1016/j.fochx.2023.100796

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…The determination method of reducing sugar was derived from the previous experimental method ( 28 ). In short, 0.5 g sample was homogenized in 10 mL distilled water and incubated at 80°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Zeng,

Fan,

Yang

et al. 2024

Front. Nutr.

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This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.

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Section: Methodsmentioning

confidence: 99%

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Zeng,

Fan,

Yang

et al. 2024

Front. Nutr.

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Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

Chang,

Zhang

2024

Journal of Food Processing and Preservation

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During storage, winter jujube often experiences physiological disorders that can result in postharvest quality deterioration. To address this concern, a combination of 1% chitosan (CTS) and varying concentrations (0.02, 0.2, and 2 mg mL-1) of ε-polylysine (ε-PL) was applied. The findings indicated that the treatment involving the combination of 1% CTS with 0.2 mg mL-1ε-PL exhibited superior efficacy in preserving the hardness and titratable acid content of winter jujube. Additionally, the jujube fruits of this treatment exhibited a deceleration in the rise of decay incidence, red index, and weight loss rate. Simultaneously, the application of CTS combined with ε-PL treatment improved the levels of antioxidant enzyme activities (SOD, CAT, POD, and APX) and enhanced contents of antioxidant compounds (AsA and GSH). Moreover, the generation of reactive oxygen species (H2O2 and O2-.) was suppressed. Consequently, CTS combined with ε-PL treatment effectively enhanced postharvest quality and regulated antioxidant status of winter jujube.

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Recent Advances in Postharvest Application of Exogenous Phytohormones for Quality Preservation of Fruits and Vegetables

Mwelase,

Adeyemi,

Fawole

2024

Plants

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The increasing global population has heightened the demand for food, leading to escalated food production and, consequently, the generation of significant food waste. Factors such as rapid ripening, susceptibility to physiological disorders, and vulnerability to microbial attacks have been implicated as contributing to the accelerated senescence associated with food waste generation. Fruits and vegetables, characterized by their high perishability, account for approximately half of all food waste produced, rendering them a major area of concern. Various postharvest technologies have thus been employed, including the application of phytohormone treatments, to safeguard and extend the storability of highly perishable food products. This review, therefore, explores the physicochemical properties and biological aspects of phytohormones that render them suitable for food preservation. Furthermore, this review examines the effects of externally applied phytohormones on the postharvest physiology and quality attributes of fresh produce. Finally, the review investigates the mechanisms by which exogenous phytohormones preserve food quality and discusses the associated limitations and safety considerations related to the use of these compounds in food applications.

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Melatonin treatment maintains the quality and delays senescence of postharvest cattails (Typha latifolia L.) during cold storage

Cited by 3 publications

References 29 publications

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

Recent Advances in Postharvest Application of Exogenous Phytohormones for Quality Preservation of Fruits and Vegetables

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