Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment

Dokhanieh, Afsaneh Yousefpour; Aghdam, Morteza Soleimani

doi:10.1016/j.scienta.2016.05.025

Cited by 61 publications

(23 citation statements)

References 41 publications

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“…Clearly, another factor is at play in extending the storage period of the fruits treated with lower doses of SA. Studies have related application of SA to increased activity of antioxidant enzymes, such as catalase and superoxide dismutase (Dokhanieh and Aghdam, 2016;Asghari and Aghdam, 2010), which could enhance the antioxidant capacity of the fruit. Nie et al, (2015) reported increased activity of catalase gene expression during cold stress of dragonfruit explants, demonstrating a clear role of this enzyme in cold tolerance.…”

Section: Discussionmentioning

confidence: 99%

Treatment of dragonfruit ( Hylocereus polyrhizus ) with salicylic acid and methyl jasmonate improves postharvest physico-chemical properties and antioxidant activity during cold storage

Mustafa

Ali

Seymour

et al. 2018

Scientia Horticulturae

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As the market for tropical fruit constantly expands, cold storage is increasingly used for transporting fruits over long distances. This is an economic postharvest tool, yet challenges tropical fruits by exposure to chilling injury. An assessment of the effect of abiotic stresses, induced by cold storage, on dragonfruit was conducted. Dragonfruit was treated with salicylic acid (SA) and methyl jasmonate (MJ) and subjected to cold storage for three weeks. Fruits were treated with either SA or MJ, administered at four different concentrations, along with an untreated control, and stored at 6 °C. Changes in biochemical quality parameters, along with bioactive content and antioxidant activity were assessed during storage. Application of SA was found to reduce the metabolic activity of the fruit, as determined by soluble solids content and titratable acidity. Meanwhile, MJ significantly enhanced the betacyanin content and antioxidant activity. We demonstrate that cold storage can be applied for dragonfruit, by combining the treatment with the application of hormones, especially MJ which can enhance the antioxidant activity of dragonfruit under cold storage.

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Section: Discussionmentioning

confidence: 99%

Treatment of dragonfruit ( Hylocereus polyrhizus ) with salicylic acid and methyl jasmonate improves postharvest physico-chemical properties and antioxidant activity during cold storage

Mustafa

Ali

Seymour

et al. 2018

Scientia Horticulturae

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“…SA plays an essential role in controlling the changes in color, firmness, softening, weight loss, and total soluble solids (TSS) content in grape berries, cherry, and wax apple fruit (Chamkha, Cathala, Cheynier, & Douillard, ; Shafiee, Taghavi, & Babalar, ; Supapvanich et al, ). SA also enhances bioactive compounds such as total phenolic (TP) compounds and ascorbic acid in cherry fruit (Dokhanieh, Aghdam, Rezapour Fard, & Hassanpour, ) and stimulates antioxidant enzyme activities such as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) in Agaricus bisporus (Dokhanieha & Aghdamb, ). Supapvanich et al () reported that exogenous SA treatment at the concentration of 0.5 mM prevented skin pitting and induced bioactive compounds including antioxidant enzymes activities in wax apple fruit during cold storage.…”

Section: Introductionmentioning

confidence: 99%

Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage

et al. 2019

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The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.

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“…Many scholars have studied that the enzyme polyphenol oxidase (PPO) is the main enzyme causing the browning of fruits and vegetables (Lei et al, 2018;Mishra, Gautam, & Sharma, 2013;Wang, Zhou, Zhou, Cheng, et al, 2017). In addition, it has been known for a long time that Superoxide Dismutase (SOD), Catalase (CAT), and Peroxidase (POD) activity in reactive oxygen metabolism are also apparently changed when browning occurs during shelf life (Dokhanieh & Aghdam, 2016;Li et al, 2019;Yingsanga, Srilaong, Kanlayanarat, Noichinda, & McGlasson, 2008;Zhang et al, 2019). Damage of membrane integrity is regarded as the main reason that causes the occurrence of browning, which accelerates PPO catalyzing phenol and O2 to quinone (Zhu, Zhou, Zhu, & Guo, 2009).…”

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confidence: 99%

Calcium maintained higher quality and enhanced resistance against chilling stress by regulating enzymes in reactive oxygen and biofilm metabolism of Chinese winter jujube fruit

Deng

Zhao

2020

J Food Biochem

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The postharvest senescence of Chinese winter jujube fruit can be effectively delayed by refrigerated storage. However, chilling injury often occurs in jujube fruit during cold storage. In this study, Chinese winter jujubes were sprayed with CaCl2 (4%) 3 times at intervals of 2 hr on the day of refrigeration. The results presented that maximum difference of 2.7 N firmness, 3.42% TAC, and 0.8 OD280/g polyphenol content were detected in calcium‐treated fruit during cold storage, but the levels of O2-, MDA, hydrogen peroxide, browning rate, electrolyte leakage, and weight loss rate were significantly inhibited (p < .05). The maximum difference of enzymes activity of CAT, POD, SOD was 2.1, 10.8, and 40.6 mol h–1 kg–1 respectively, but 21.1 mol h–1 kg–1 PPO was restrained in the treated group. In conclusion, the results provided a reliable method for inhibiting cold injury and explained the internal molecular mechanism of the fruit regulated by calcium. Practical applications Refrigerated storage is an important method for extending the storage time of Chinese winter jujube fruit. However, cold damage may occur when the jujubes are stored at low temperature for long‐term. It is, therefore, of great significance to find a new method and reveal the molecular mechanism. We believe that our study makes a significant contribution to the literature because it provides an effective method of maintaining higher quality and mechanistic insights into the resistance against the chilling stress of jujubes.

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Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment

Cited by 61 publications

References 41 publications

Treatment of dragonfruit ( Hylocereus polyrhizus ) with salicylic acid and methyl jasmonate improves postharvest physico-chemical properties and antioxidant activity during cold storage

Treatment of dragonfruit ( Hylocereus polyrhizus ) with salicylic acid and methyl jasmonate improves postharvest physico-chemical properties and antioxidant activity during cold storage

Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage

Calcium maintained higher quality and enhanced resistance against chilling stress by regulating enzymes in reactive oxygen and biofilm metabolism of Chinese winter jujube fruit

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