On the Biochemical and Physiological Responses of ‘Crimson Seedless’ Grapes Coated with an Edible Composite of Pectin, Polyphenylene Alcohol, and Salicylic Acid

Abstract

The ‘Crimson seedless’ grape encountered several difficulties during shelf life, including weight loss, rachis browning, and berry shattering. The effect of exogenous pectin (PE) and polyphenol alcohol (PVA) with supporting salicylic acid (SA) at different concentrations (0, 1, and 2 mM) was applied. The coating was applied to bunches for 5 min and stored at room temperature (26 ± 1 °C and RH 65 ± 3%) for 4 days. In this study, postharvest application of PE + PVA-SA can significantly reduce the cell wall degradation enzyme activities of ‘Crimson seedless’ grape during shelf life. ‘Crimson seedless’ bunches, treated with PE + PVA-SA 2 mmol L−1, had a lowered rachis browning index (RB index), weight loss (WL%), and berry shattering percentage (BS%) and preserved berry color hue angle (ho) compared to untreated bunches during shelf-life duration. Moreover, the PE + PVA-SA 2 mM improved berry firmness (BF) and removal force (BRF). It also improved the soluble solid content (SSC%), titratable acidity (TA%), and SSC: TA-ratio, for assessing berry maturity. The cellular metabolism enzyme activities (CMEAs) of the cell wall such as polygalacturonase (PG), cellulase (CEL), xylanase (XYL), and pectinase (PT) were minimized by applying PE + PVA-SA 2 mM coatings throughout storage duration. The accumulation of malondialdehyde (MDA) and cell wall damage, as well as the electrolyte leakage percentage (EL%), was reduced. PE + PVA-SA 2 mM maintained DPPH radical quenching activities and minimized O2− and H2O2 production rates. Collectively, these findings suggest that PE + PVA with the presence of SA as a coating treatment preserved ‘Crimson seedless’ bunches during shelf life. PE + PVA-SA 2 mM might be at least partially ascribed to the enhancement of bunches’ quality traits as well as inhibiting cell wall damage during the shelf-life period.

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

“…Likewise, excessive ROS generation can lead to the oxidation of the cell membrane lipids and proteins involved in mango ripening, which results in a gradual loss of membrane stability because of the changes in the biophysical and biochemical characteristics of the cell membranes. The expression of genes encoding enzymes involved in the fruit antioxidant system, including POD, PPO, and catalase, increases during ripening [64,65], and endogenous defense against the accumulation of harmful ROS has also been reported [49,66,67]. This might demonstrate that these treatments, especially chitosan and combined treatments, improved the antioxidant network of the fruit [67,68], allowing for the more effective regulation of metabolic free radical levels, hence preserving peel cell membrane integrity and maintaining better flesh firmness.…”

Impacts of Gum Arabic and Polyvinylpyrrolidone (PVP) with Salicylic Acid on Peach Fruit (Prunus persica) Shelf Life

“…Furthermore, the presence of SA in chitosan-based polymer blends may play a vital role in the inhibition of tissue breakdown by inhibiting the activities of CWDEs [31,57], as well as ethylene gas production and respiration [22]. Salicylic acid was also stated to reduce fruit senescence during shelf life [1,36].…”

“…Earlier studies have stated the profits of preharvest and postharvest treatments with SA on different fruit quality features, such as ascorbic acid content, greater weight, and firmness in peach fruit [31] and grape fruit [32]; lower level of degradation of carotenoids in grape tissue color [33] and better chroma index; and higher total soluble solids, bioactive ingredients, and antioxidant activities and enhanced activity of some antioxidant enzymes in sweet cherry fruit [34,35]. Much research has stated the higher contents of total polyphenols and flavonoids in some SA-treated fruits, such as sweet cherries [34], peaches [36], and apples [37]. Moreover, numerous studies have stated the benefits of postharvest applications with SA in polymer coatings, such as chitosan/PVP in guava [31] and chitosan enriched by nanosized titanium dioxide particles in blackcurrant fruit [33].…”

Postharvest Exogenous Melatonin Treatment of Table Grape Berry Enhances Quality and Maintains Bioactive Compounds during Refrigerated Storage

“…Table grapes (Vitis vinifera L.) belong to the Vitaceae family that cultivated globally due to their high nutritional characteristics [1]. Grape berries are high in vitamins, fiber, antioxidants, and folic acid, which help to reduce the risk of some human diseases such as blood cholesterol and hypertension [2]. The table seedless grape (Crimson) was developed by David Ramming and Ron Tarailo at the University of Fresno, CA [3,4].…”