Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life

Alali, Ahmad A.; Awad, Mohamed A.; Al‐Qurashi, Adel D.; Mohamed, Saleh A.

doi:10.1016/j.scienta.2018.03.061

Cited by 61 publications

(34 citation statements)

References 41 publications

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“…Besides, SA may reduce fruit weight loss through stoma closing. Similar results have been reported for the positive effect of SA on the reduction of weight loss (Alali et al., 2018; Shafiee et al., 2010). In this study, SA and AV were supposed to be effective treatments for maintaining membrane integrity and significant reduction of weight loss after 10 days.…”

Section: Resultssupporting

confidence: 87%

“…Therefore, the better TAA of the treatments compared to control could be associated with the higher amounts of AAC and TPC in these samples. As already described, AV and SA may protect antioxidant compounds through the reduction of gas exchange, which in turn, reduces the oxidation and senescence process (Alali et al., 2018). Besides, the capacity of AV and SA to maintain quality attributes, inhibit the activity of enzymes involved in the degradation of antioxidant compounds, and decrease the rate of decaying (Sogvar et al., 2016) affects the higher TAA of the treated samples.…”

Section: Resultsmentioning

confidence: 79%

“…Alali et al. (2018) reported that SA and Arabic gum had no clear effects on AAC, flavonoids, and TPC of banana peel and pulp.…”

Section: Resultsmentioning

confidence: 99%

“…(2010) reported the lowest a* value for strawberries grown in an SA‐containing nutrient solution. Postharvest application of SA, Arabic gum, and Arabic gum plus SA caused lower a* values compared to that of the control in “Grand Nain” banana after 9 days of storage (Alali et al., 2018). The b* index (i.e., blue to yellow) for all strawberry samples increased until day 5 of storage, and then, it decreased.…”

Section: Resultsmentioning

confidence: 99%

“…The TPC content was determined according to Alali, Awad, Al‐Qurashi, and Mohamed (2018) using Folin–Ciocalteu reagent (FCR). Each juice sample was centrifuged at 5,000 × g for 5 min at 4°C and diluted by a factor of 50 with distilled water.…”

Section: Methodsmentioning

confidence: 99%

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Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

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The aim of this study was to evaluate the effect of salicylic acid (SA), Aloe vera gel (AV), and SA + AV on quality parameters of strawberry over 15 days. Weight loss, decay, and firmness increased, while ascorbic acid (AAC), total anthocyanin (TAC), total phenolic (TPC) contents, total antioxidant activity (TAA), and sensory attributes decreased significantly during the storage time in all samples. All treatments suppressed water loss, decay, and firmness and maintained higher AAC, TAA, and TPC compared to the control. AAC loss followed a first‐order kinetic model, but TPC and TAC loss followed a zero‐order kinetic until day 5 or 10 and a first‐order reaction until the end of storage. Most of the recorded quality attributes were better preserved in the SA + AV samples, followed by the AV and then the SA treatments. The data of this study confirmed that the postharvest application of 1 mM SA + AV can improve the quality attributes of strawberry during storage. Practical applications As strawberry is mainly lost during the postharvest period, it is important to take proper strategies to overcome this problem. The results of the present study showed that the coating of the strawberry fruit with AV + SA (especially at 1 mM) retained fruit firmness, AAC, TPC, sensory attributes, and TAA and delayed strawberry decay as well. Besides, the function of AV in keeping the quality parameters of the strawberry fruit was better than that of SA. When SA is to be used as a postharvest treatment, 2 mM SA might give better results in the retention of AAC, TAC, and TPC, and 1 mM SA might give fruits with more firmness and less decay. The results of this study showed that strawberry is a good source of AAC (276.35 mg/100 g) and TPC (1,146.69 mg gallic acid equivalent/100 g) that declined to 186 and 480 mg/100 g, respectively, in the control sample after 15 days of storage, which were still high values. Meanwhile, in the samples treated with 1 mM SA + AV, AAC and TPC were 240 and 758.54 mg/100 g after 15 days of storage, respectively. In conclusion, the use of SA and AV, either alone or particularly in combination, may enhance the health aspects of strawberry through retaining AAC and TPC and therefore, increasing TAA of strawberry and also, maintaining a lower rate of weight and firmness loss.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 79%

“…Alali et al. (2018) reported that SA and Arabic gum had no clear effects on AAC, flavonoids, and TPC of banana peel and pulp.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

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show abstract

Comparative study of different polysaccharide‐based edible coatings on physicochemical attributes and bioactive compounds of mango cv. Dashehari fruits

Gupta¹,

Meena

Sharma

et al. 2022

eFood

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Coating is an effective method in order preserve food value and prolong the shelf life of fresh fruits and vegetables. In the present investigation, the effect of various polysaccharide‐based edible coatings on fruit physicochemical and bioactive compounds of stored Dashehari mango was studied. After coating treatment with carboxymethyl cellulose (CMC) (1%), guar gum (GG) (2%) and gum acacia (GA) (2%) with control fruits were stored, and quality traits such as peel thickness, physiological loss in weight (PLW), decay, total soluble solids (TSS), sugars, titratable acidity (TA), ascorbic acid (AA), total carotenoids (TC), total chlorophyll content (TCC), total phenolic content (TPC), antioxidant capacity (AOX), and sensory traits were analyzed. According to the results, fruits treated with CMC (1%) showed higher peel thickness (0.67 mm), least PLW (10.44%), and decay (2.26%) compared to control fruits. Furthermore, at the end of storage, CMC (1%) coated fruits significantly retained the higher TA, AA, and chlorophyll content (4.30 mg 100−1), 1.7‐fold higher TPC, and 2.08‐fold higher AOX capacity compared to control. Sensory results also showed higher scores and better acceptability of CMC‐coated fruits after storage of 9 days at ambient conditions.

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Role of Salicylic Acid in Pre- and Post-Harvest Attributes in Horticulture

Ali¹

2021

Salicylic Acid - A Versatile Plant Growth Regulator

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Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life

Cited by 61 publications

References 41 publications

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Comparative study of different polysaccharide‐based edible coatings on physicochemical attributes and bioactive compounds of mango cv. Dashehari fruits

Role of Salicylic Acid in Pre- and Post-Harvest Attributes in Horticulture

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