Membrane deterioration, enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage

Jian, Sun; Li, Changbao; Prasad, K. Nagendra; You, Xiangrong; Li, Li; Liao, Fang; HongXiang, Peng; He, Xuemei; Li, Zhichun; Zhang, Yayuan

doi:10.1016/j.scienta.2012.09.023

Cited by 39 publications

(19 citation statements)

References 20 publications

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“…Malondialdehyde (MDA) content was measured according to the reported method of Sun et al [14] with a slight modification. Strawberries (3 g) were homogenized with 15 mL of 10% trichloroacetic acid and centrifuged for 20 min at 15000 ×g.…”

Section: Malondialdehyde Content and Lipoxygenase Activitymentioning

confidence: 99%

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Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 ∘ C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage ( < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

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Section: Malondialdehyde Content and Lipoxygenase Activitymentioning

confidence: 99%

“…H 2 O 2 is then detoxified by catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX) [14]. CAT reduces H 2 O 2 into water and O 2 , whereas POD decomposes H 2 O 2 by oxidation of cosubstrate such as phenolic compounds [15].…”

Section: Introductionmentioning

confidence: 99%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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“…Various specific and non-specific inhibitors have been employed and their effectiveness has been investigated in various fruits (Choi et al 2005;Sun et al 2011;Wang et al 2011). The membrane integrity of litchi cultivar feizixiao broken down most seriously than other cultivars because of its increased PLD activity (Sun et al 2012). Phosholipase D has been suggested a key enzyme in mediating membrane deterioration.…”

Section: Enzyme Based Strategymentioning

confidence: 99%

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

et al. 2015

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The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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“…Moreover, it has been reported that peach fruit experience postharvest quality deterioration due to the imbalance between the amount of reactive oxygen species (ROS) produced and ROS scavenging capacity, resulting in enhanced lipid peroxidation and membrane injury [5,6]. Excessive production of ROS results in loss of compartmentalization of fruit between enzymes and their substrates resulting in enzymatic browning [7]. Therefore, application of postharvest handling techniques to delay fruit softening and inhibit ROS production are important for reducing quality deterioration and extending the postharvest storage life of peach fruit.…”

Section: Introductionmentioning

confidence: 99%

Exogenous application of salicylic acid influences fruit softening and quality of ‘flordaking’ peach during ripening at ambient conditions

Ullah¹

2020

PAB

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Effects of postharvest application of salicylic acid (SA) on ethylene production, fruit softening and quality of peach fruit (Prunus persica L. Batsch, cv 'Flordaking') were investigated during fruit ripening at ambient conditions (25±2°C and 60-65% RH). Peach fruit treated with aqueous solutions of different concentrations of SA (0, 2, 4 or 6 mM ) were analyzed for fruit softening and fruit quality attributes. Results revealed that peach fruit treated with 4-and 6-mM SA exhibited delayed and reduced ethylene production as compared to untreated fruit during fruit ripening. Reduced activities of fruit softening enzymes including pectin esterase (PE), endo-1-4 β-Glucanase (EGase), endo-and exo-polygalacturonase (endo-PG and exo-PG) were observed in 6-mM SA-treated fruit, as compared to untreated fruit during ripening at ambient conditions. Peach fruit treated with 6-mM SA exhibited the lowest fruit weight loss, soluble solid contents (SSC); while, highest fruit firmness than untreated fruit during ripening at ambient conditions. Moreover, application of 6-mM SA significantly enhanced the antioxidant scavenging activity (ASA), total phenolic contents (TPC) and activities of antioxidative enzymes including catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) enzymes as compared to untreated peach fruit during ripening. Conclusively, application of 6-mM SA significantly reduced ethylene production, fruit flesh softening, activities of fruit softening enzymes and increased activities of anti-oxidative enzymes of peach fruit during ripening at ambient conditions.

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Membrane deterioration, enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage

Cited by 39 publications

References 20 publications

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Exogenous application of salicylic acid influences fruit softening and quality of ‘flordaking’ peach during ripening at ambient conditions

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