Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage

Zhang, Min; Liu, Wei; Li, Chunhui; Shao, Tingting; Jiang, Xue; Zhao, Huizhong; Ai, Wenting

doi:10.1016/j.scienta.2019.01.058

Cited by 51 publications

(51 citation statements)

References 32 publications

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“…On the other hand, another study by Shen et al [45] noted that the optimum temperature and duration combination for "Satsuma" mandarins is 50°C and 3 min, and an increase in temperature was reported to decrease the efficacy of the application [45]. Similar results were reported for Mexican lime [28] and zucchini fruits [46]. In agreement with the results of the present study, Erkan et al [31] noted that the heat treatments delay the reduction of VC content and TSS, but they also noted that, on the contrary to our results, it reduces the TA which causes an increase in TSS/TA ratio.…”

Section: Discussionmentioning

confidence: 57%

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Kahramanoğlu

Chen

et al. 2020

Journal of Food Quality

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The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

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Section: Discussionmentioning

confidence: 57%

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Kahramanoğlu

Chen

et al. 2020

Journal of Food Quality

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“…CI is a physiological disorder in jujube fruit due to its impact on external fruit morphology and the detrimental influence on fruit quality during postharvest cold storage. Jujube CI was initially surface scabbing, surface pitting, spongy browning to subsequent dark coloring, and mesophyll collapses on the skin surface, which could be caused by damage to the cell membranes (Zhang et al., 2019). As shown in Figure 1, untreated jujube fruits exhibited more severe CI symptoms than polyamines‐treated jujube during cold storage.…”

Section: Resultsmentioning

confidence: 99%

“…TSS content is an important parameter to identify fruit ripening and senescence, reflecting intracellular solute concentration and instinct quality (Jia et al., 2018; Zhang et al., 2019). As depicted in Figure 4a,c, there was a continuous decrease of TSS content in untreated jujube fruit during the 28 days and 35 days storage.…”

Section: Resultsmentioning

confidence: 99%

“…CI symptoms resulted in the occurrence of surface pitting and browning incidence, and then, the breakdown of the jujube fruit quality (surface blemish and internal defects) (Lu, Yu, Zhou, & He, 2018). It was widely evident that the CI development was resulted from the membrane lipid transition from the fluid liquid‐crystal phase to the rigid solid‐gel phase, as well as the provoked substantial variations in fruit primary and secondary metabolism (Zhang et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Exogenous polyamines alleviate chilling injury of jujube fruit ( Zizyphus jujuba Mill)

Zhang

Zhengbao

Ban

et al. 2020

J. Food Process. Preserv.

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“…Furthermore, preconditioning with heat treatment such as hot dip water, hot forced air, or vapor heat is known to significantly influence the activities of those enzymes [21][22][23]. However, most of the previous studies have been conducted with hot water treatment [16,17,[21][22][23][24][25][26][27][28][29][30][31][32][33][34][35] and very few research exists [25,[36][37][38][39] for hot air use. Furthermore, early studies with hot water and hot air treatments on blood oranges reported adverse effects for hot air on the quality characteristics of the fruits [40].…”

Section: Introductionmentioning

confidence: 99%

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Wan

Kahramanoğlu

Chen

et al. 2020

Plants

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The effects of hot air flow (HAF) treatment on the postharvest storage of ‘Newhall’ navel oranges were investigated in this study. Studies were conducted with two separate sections. First of all, the effects of HAF at 37 °C for 36 h, for 48 h, and for 60 h were tested on fruit decay and weight loss. Thus, the optimal treatment was found as HAF at 37 °C for 48 h based on the fruit decay percentage and weight loss, and further studies were carried out with this treatment. The HAF-treated and control fruits were flowed at 37 °C and 20 °C with relative humidity (RH) of 85–95% for 48 h, respectively. After flowing, fruits of both treatments were individually film-packed, precooled (10–12 °C, 12 h), and stored (6 ± 0.5 °C and 85–90% relative humidity) for 120 days. Regular (0, 15, 30, 45, 60, 90, and 120 days) measurements were carried out for analyzing total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and protective enzyme activities. The results indicated that HAF treatment significantly inhibited the MDA content and respiration rate of navel orange fruits after 45 d storage. The superoxide dismutase (SOD) and peroxidase (POD) enzyme activities were enhanced after 60 d storage, while polyphenol oxidase (PPO) enzyme activities were enhanced throughout the storage period. Results suggested that the SOD and POD activities are highly related with respiratory activities and could be enhanced with hot air flow. Meanwhile, HAF treatment maintained high content of TSS, total sugar, TA, and VC.

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Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage

Cited by 51 publications

References 32 publications

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Exogenous polyamines alleviate chilling injury of jujube fruit ( Zizyphus jujuba Mill)

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

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