Near-freezing temperature (NFT) storage alleviates chilling injury by enhancing antioxidant metabolism of postharvest guava (Psidium guajava L.)

Xiao, Jiaqi; Gu, Chao; Zhu, Dongxue; Chao, Haijing; Liang, Yongyi; Quan, Shiting

doi:10.1016/j.scienta.2022.111395

Cited by 17 publications

(7 citation statements)

References 38 publications

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“…Because the NFT stored fruits maintained a higher level of cell integrity and higher antioxidant activity. Antioxidant related enzymes, PguAPX2, PguMDHAR1, PguMDHAR3, PguGR1 and PguGR2 were activated and induced by NFT storage ( Xiao et al, 2022 ). NFT reduced the CI of peaches by increasing the energy level and sucrose content.…”

Section: Methods Of CI Controlmentioning

confidence: 99%

Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review

Wu,

Tang,

Fan

2024

Food Chemistry: X

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Section: Methods Of CI Controlmentioning

confidence: 99%

Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review

Wu,

Tang,

Fan

2024

Food Chemistry: X

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“…The authors noticed a strong correlation between higher SOD, POD, and CAT activities and higher eating quality in 200 ppm ascorbic acid (AA)treated than AA-untreated guava fruits. Similar works have been conducted, mostly aiming to improve the storability and shelf life of guava fruits using different treatments such as chitosan coating (Hong et al, 2012), melatonin (Fan et al, 2022), L-arginine (Ali et al, 2022), and near-freezing temperature (Xiao et al, 2022). The main focus is to maintain fresh-like quality traits of guava fruits, which are highly perishable and deteriorate quickly under storage.…”

Section: Crop Sciencementioning

confidence: 98%

“…Recently, a few studies demonstrated that guava fruits synthesize and store high levels of bioactive molecules (Azam et al, 2020(Azam et al, , 2021Fan et al, 2022;Xiao et al, 2022). The polyphenols are present in the form of flavonoids, which are chemically known to be esters and glycosides.…”

Section: Crop Sciencementioning

confidence: 99%

Assessment of bioactive compounds, antioxidant potential, and enzymatic activity in different guava (Psidium guajava) cultivars

Kumari,

Mankar,

Karuna

et al. 2024

Crop Science

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Fresh fruits of five guava (Psidium guajava L.) cultivars were assessed for ascorbic acid (AA) content and enzymatic antioxidants (superoxide dismutase [SOD] and ascorbate peroxidase [APX]) activities, while extracted peel and pulp samples were analyzed for total phenol (TP) and total flavonoids (TFs). The hydrophilic and lipophilic antioxidant activity was evaluated using six different analytical assays. We noticed significant differences in the antioxidant compounds (AA, TP, and TF). SOD and APX activities varied from ∼54 to 71 and ∼41 to 59 U/g FW, respectively. Cv. KG Guava had the highest TP (in both hydrophilic and lipophilic peel and pulp fractions) and TF (in hydrophilic pulp and lipophilic peel and pulp fractions). Therefore, the strongest antioxidant potential was exhibited by KG Guava using most of the assays, which was followed by the cultivars Kimchu and Salithong. The results provide valuable information about antioxidant potential of guava peel and pulp fractions, which is essential for their future application in the food and health industry.

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“…Near‐freezing temperature (NFT), which lies between the supercooling point and freezing point of a material, is within the range of the lowest non‐frozen temperatures (Zhang, Chen, et al, 2022). NFT storage is a cold storage method that decreases the temperature as much as possible without forming ice crystals, which is valid for preserving the texture, color, and nutritional qualities of the fruit in terms of enhancing the antioxidant metabolism of guava ( Psidium guajava L.) (Xiao et al, 2022), maintaining membrane integrity (Zhao et al, 2019) of sweet cherry fruit, inhibiting browning of toona sinensis bud (Xu et al, 2022). The nectarine is a specific type of fruit that ripens quickly under ambient conditions.…”

Section: Introductionmentioning

confidence: 99%

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

Li,

Liu

et al. 2024

Journal of Food Safety

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Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities, which endows the whole nectarines with resistance to environmental stresses before fresh‐cut. NFT storage effectively inhibited the activity of the polyphenol oxidase (PPO) and the increase of the total phenolic content (TPC). Higher antioxidant levels and anti‐browning effects were observed in fresh‐cut nectarines treated with PO + NFT, which demonstrated by higher levels of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging capacity, ferricion reducing antioxidant power (FRAP), and enzyme activity ratios (ratio 1 and ratio 2). During the storage of 9 days, the firmness and membrane permeability were preserved, malondialdehyde (MDA) content was suppressed, which delayed the softening of nectarine tissue. Furthermore, soluble solids content (SSC) and titratable acid (TA) were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration. In conclusion, PO + NFT effectively maintains the storage quality of fresh‐cut nectarines.

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Near-freezing temperature (NFT) storage alleviates chilling injury by enhancing antioxidant metabolism of postharvest guava (Psidium guajava L.)

Cited by 17 publications

References 38 publications

Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review

Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review

Assessment of bioactive compounds, antioxidant potential, and enzymatic activity in different guava (Psidium guajava) cultivars

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

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