Physiological and Quality Changes in Different Parts of 'Red Maradol' Papaya During Postharvest Period

Krongyut, W.; Srilaong, V.; Wongs‐Aree, C.; Uthairatanakij, A.; Kanlayanarat, S.

doi:10.17660/actahortic.2008.804.51

Cited by 4 publications

(2 citation statements)

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“…As demonstrated in Figure 6d, the firmness of peach fruit dropped markedly during the ripening process. It was most likely due to the degradation of cell wall polysaccharides by degrading enzymes which leads to cell wall disintegration (Krongyut et al, 2011;Xie et al, 2017). After analyzing the firmness data of all experimental groups, it was found that during storage, the nB + SA group always showed the best firmness of peach fruit.…”

Section: 52mentioning

confidence: 98%

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Mou

Zhang

et al. 2023

Journal of Food Science

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Plant constituents are of great interest in the food processing industry as potential natural preservative agents for controlling foodborne pathogens. In this study, the 95% EtOH/H2O extract of Ginkgo biloba leaves was separated using polarity extraction solvents with petroleum ether (PE), ethyl acetate (EA), n‐butanol (nB), and water (W) by the principle of similarity and compatibility. Through TLC and NMR analysis of these extracts, it can be concluded that the main component of PE extract were organic acids, for EA extract were flavonoids, for nB extract were phenylpropanoids, and water extract were oligosaccharides. Twelve monomer compounds were separated from the extracts to verify the composition of each extraction stage. Results of morphological and molecular identification revealed that Monilinia fructicola and Rhizopus stolonifer were the main fungi causing peach rot. After evaluating the antifungal activity and peach quality of the four extract/sodium alginate coatings, it was found that the n‐butanol extract/sodium alginate coating containing phenylpropanoids had the lowest decay index and the best preservation effect, providing a sustainable alternative to reduce the harm to the environment of synthetic preservatives.Practical ApplicationThe abuse of synthetic preservatives poses a threat to the ecological environment and physical health. Therefore, this study developed sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids, which has good effects on the preservation of peaches. The agent is a promising environmentally friendly alternative for synthetic preservatives.

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Section: 52mentioning

confidence: 98%

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Mou

Zhang

et al. 2023

Journal of Food Science

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“…Moreover, ethylene emission rates were significantly higher in the mature stage (1.33-2.30 ng C 2 H 4 kg -1 s -1 ) than in the immature stage (0.02-0.34 ng C 2 H 4 kg -1 s -1 ) (P < 0.05). Fruit softening during storage is usually triggered by ethylene (Krongyut et al, 2011), and the respiration and ethylene emission rates both depend on the cultivar and maturity stage, and are affected by the temperature and humidity of the harvesting area, as well as other factors (Pareek et al, 2011). For climacteric fruit, delaying the peak respiration rate can help to extend the shelf life.…”

Section: Respiratory Rate and Ethylene Productionmentioning

confidence: 99%

Changes in the biochemical characteristics and volatile fingerprints of atemoya during postharvest ripening at room temperature

Gong¹,

Wu²,

Qi³

et al. 2020

qas

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In order to determine the best shelf life of the atemoya, the changes in the biochemical characteristics in five different stages of senescence were investigated. During postharvest ripening at room temperature, the firmness decreased rapidly after harvest and the fruit weight loss and browning degree increased from the earliest green-colored stage onward. The total soluble solid concentrations (TSSC) and titratable acidity (TA) increased continuously throughout maturation, and the peak respiratory and ethylene production rates occurred on the 3d and 5th day of postharvest, respectively. Phenylalanine ammonialyase (PAL) activity steadily increased, catalase and polyphenol oxidase (PPO) activities decreased significantly on the 1st day and then gradually increased, and peroxidase activities increased during the initial 3 days, and then decreased at later stages. The volatile fingerprints of flesh samples from the five senescence stages were successfully established using gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis, and 32 typical target compounds and 35 indeterminate compounds were obtained. The results provide a theoretical basis for the development of innovative preservation methods for atemoya.

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Physicochemical characteristics of dabai (Canarium odontophyllumMiq.) fruit

Ding

Tee

2011

Fruits

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Introduction. Dabai (Canarium odontophyllum Miq.) fruit is an underutilized fruit found in Borneo, Palawan and Sumatra. To our knowledge, no literature exists about the postharvest quality characteristics of dabai fruit. Furthermore, it is a unique fruit whereby the fruit is served by steeping at about 60 °C for 15-20 min to soften the flesh. Therefore, a preliminary study was conducted to determine the physicochemical characteristics of dabai fruit before and after steeping. Materials and methods. Physicochemical characteristics (skin color, size, shape, weight, mesocarp thickness, firmness, soluble solids concentration, pH, titratable acidity, organic acids, respiration production rate and ethylene concentration) of dabai fruit were determined before and after steeping in hot water at 60 °C for 15 min. Results. The color of mature dabai fruit is dark purplish with very low chromaticity. The fruit is ovalshaped with a length to diameter ratio of 1.40. The seed contributes 61% of the fruit weight. After treating fresh dabai fruit with 10 mL•L-1 ethylene at 20 °C, the respiration production rate decreased while ethylene concentration increased. After steeping dabai fruit at 60 °C for 15 min, the flesh firmness decreased while soluble solids concentration increased tremendously. After steeping, the pH of fruit decreased and titratable acidity increased, as did the citric, malic and succinic acids of dabai fruit, especially citric acid. Conclusion. Steeping softens dabai fruit flesh and makes it palatable, with high soluble solids concentration and organic acids. The high respiration production rate means that dabai fruit has a short shelf life under non-cold chain handling practices.

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Physiological and Quality Changes in Different Parts of 'Red Maradol' Papaya During Postharvest Period

Cited by 4 publications

References 0 publications

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Changes in the biochemical characteristics and volatile fingerprints of atemoya during postharvest ripening at room temperature

Physicochemical characteristics of dabai (Canarium odontophyllumMiq.) fruit

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