Minimally of Polyphenol Oxidase Activity and Controlling of Rotting and Browning of Longan Fruits cv. DAW by SO2 Treatment under Cold Storage Conditions

Chitbanchong, Wilasinee; Sardsud, Vicha; Whangchai, Kanda; Koslanund, Rumphan; Thobunluepop, P.

doi:10.3923/ijar.2009.349.361

Cited by 8 publications

(5 citation statements)

References 18 publications

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“…UV + CHI treated longan pericarp showed a significantly ( < 0.05) lower PPO activities compared to others on day 0 and day 5, respectively (Table 4). A lower PPO activity is a reflection of reduced capacity for browning [43]. The results also showed that when UV-C precedes coating, PPO activities were delayed better.…”

Section: Polyphenol Oxidase (Ppo) Activitiesmentioning

confidence: 48%

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Lin

Lasekan

Saari

et al. 2017

Journal of Food Quality

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This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.

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Section: Polyphenol Oxidase (Ppo) Activitiesmentioning

confidence: 48%

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Lin

Lasekan

Saari

et al. 2017

Journal of Food Quality

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“…All the bags were heat sealed and stored for 46 days at 2 °C as recommended by Chitbanchong et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…About 450 g (45-48 fruits per pack with about 3 mm long stalks) was packed in each bag made from different film types (PE-3000, PE-6000, PE-10000 and PP-1000). All the bags were heat sealed and stored for 46 days at 2°C as recommended by Chitbanchong et al (2009).…”

Section: Fruits Preparationmentioning

confidence: 99%

Effects of film permeability on reducing pericarp browning, preventing postharvest decay and extending shelf life of modified atmosphere‐retail packaged longan fruits

Khan

Sripethdee

Chinsirikul

et al. 2016

Int J of Food Sci Tech

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Summary This study was aimed at understanding the role of film permeability in modified atmosphere packaging (MAP) of longan fruits. Fruits were stored at 2 °C in polyethylene (PE) bags of different gas transmission rates (PE‐3000, PE‐6000 and PE‐10000), compared to commercial polypropylene (PP; PP‐1000). PE‐3000 and PE‐6000 maintained the longest shelf life of 46 days. Fruits in the PE‐10000 had the shelf life of 39 days as limited by pericarp browning and decay. The shortest shelf life of 27 days was observed in the PP‐1000 due to fermentative metabolism under anaerobic condition. These retail ready packages can potentially be used as an alternative to or with reduction in SO2 fumigation for longan.

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“…Some research have focused on the use of chemical methods to delay browning of fruits and vegetables, such as SO 2 (Chitbanchong, Sardsud, Whangchai, Koslanund, & Thobunluepop, ), chlorine dioxide (Saengnil, Chumyam, Faiyue, & Uthaibutra, ), citric acid (Rodrigues, Asquieri, & Orsi, ). However, consumers showed solicitude for the chemical residues, therefore new alternatives have been researched to find effective processing techniques to ensure safety and preserve quality of fresh‐cut products.…”

Section: Introductionmentioning

confidence: 99%

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.

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Minimally of Polyphenol Oxidase Activity and Controlling of Rotting and Browning of Longan Fruits cv. DAW by SO2 Treatment under Cold Storage Conditions

Cited by 8 publications

References 18 publications

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Effects of film permeability on reducing pericarp browning, preventing postharvest decay and extending shelf life of modified atmosphere‐retail packaged longan fruits

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

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