Postharvest Stress Treatments in Fruits and Vegetables

Imahori, Yoshihiro

doi:10.1007/978-1-4614-0634-1_18

Cited by 8 publications

(9 citation statements)

References 72 publications

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“…GR plays a pivotal role in antioxidant protection, particularly as a reducing substance for DHA. The increase of GR activity coincided with the accumulation of glutathione during the ripening of sweet pepper fruit (Imahori, 2011). The higher GR activity can support a larger reduced glutathione pool to maintain the ascorbate–glutathione cycle, allowing glutathione to be used by DHAR to regenerate AsA from DHA.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, the AsA content is closely associated with the degree of metabolic activity in the plant tissue. Fruit ripening is accompanied by a gradual increase in AsA content (Imahori, 2011), forming the AsA–GSH cycle to avoid cellular damage by ROS, in a series of reactions catalyzed by four antioxidative enzymes involved APX, MDHAR, DHAR, and GR (Imahori, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…Enhancement in APX activity was indicated during fruit ripening and especially during chloroplast–chromoplast transition in sweet pepper fruit. In the process of chloroplast to chromoplast transition, these changes indicated that a general program of antioxidant generation and increased activity of antioxidative enzymes occurs (Imahori, 2011).…”

Section: Discussionmentioning

confidence: 99%

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Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola “Arkin” fruit

Imahori

Bai

Ford

et al. 2020

J. Food Process. Preserv.

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Carambola fruit at yellow–green stage were stored at 2, 5, 10, 15, and 20°C for 21 days then transferred to 20°C for 7 days. Fruit at 20°C reached the overripe associated with soft flesh and surface blemishes. Fruit at 15°C ripened due to slight differences in maturity. Fruit at 2 or 10°C ripened slowly, however, speed up once transferred to 20°C along with chilling injury and lost shelf life. Fruit at 5°C ripened slowly even after transfer to 20°C, and maintained the color and firm texture. Activities of peroxidase, superoxide dismutase, and catalase increased during storage at 20°C, but had lowest values at 5°C. Activities of ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase increased in fruit at 5°C. The results implied 5°C storage extended shelf life and enhanced ascorbate–glutathione cycle which protected fruit from damage. Practical applications Carambolas stored at 5°C did not ripen and their quality was kept after transfer to 20°C. Carambolas stored at 2°C then to 20°C ripened but showed physiological disorder. Chilling storage specially at 5°C enhanced the ascorbate–glutathione cycle. At suitable ripening condition, scavenge of reactive oxygen species (ROS) in carambola fruit was more effective. As a result, these fruit had a high scavenging capacity for ROS, which causes chilling damage to the fruit and affects the process of fruit ripening. Therefore, we suggest that storing the carambola at 5°C results in prolonged shelf life and improved visual quality and appearance, and therefore, greater commercial acceptability.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola “Arkin” fruit

Imahori

Bai

Ford

et al. 2020

J. Food Process. Preserv.

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“…Hot water treatment can be utilized to inhibit fruit ripening or to increase CI tolerance. The alleviative effect of CI by hot water treatment has been revealed in many horticultural products [ 15 ], such as cucumber [ 16 ], zucchini [ 17 ], mume [ 18 ], banana [ 19 ], orange [ 20 ], and many other crops [ 21 , 22 , 23 ]. The mechanism to mitigate CI in fresh fruits and vegetables by postharvest heat treatment could be attributed to (1) improving the membrane integrity by the increase of unsaturated fatty acids and saturated fatty acids ratio; (2) enhancing heat shock protein gene expression and accumulation; (3) enhancing the antioxidant system; (4) enhancing the arginine pathways, which result in the accumulation of signaling molecules that play critical roles in improving chilling tolerance; (5) altering phenylalanine ammonialyase and polyphenol oxidase enzyme activities; and (6) enhancing sugar metabolism [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

“…In scanning electron microscopy analysis of hot water-treated sweet pepper fruit, it was indicated that hot water immersion markedly firmed the surface and that cracks in the epidermis were sealed due to recrystallization or melting of the wax layer, thus maintaining the fruit quality during cold storage [ 24 ]. Exposing to sub-lethal temperatures induces thermos-tolerance, which can protect horticultural products from subsequent introduction into lethal temperatures [ 15 ]. However, the responses of commodities to hot water treatments differ depending on the treatment temperature and time of exposure to hot water.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

Kantakhoo

Imahori

2021

Foods

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The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.

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Applications of Supercontinuum Sources for Trace Gas Sensing

Jahromi,

Khodabakhsh,

Cristescu

et al. 2024

Encyclopedia of Analytical Chemistry

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Optical absorption spectroscopy is a widely used method for gas detection, with many different applications in physics, chemistry, biology, environmental science, etc. Recent developments in mid‐infrared supercontinuum sources have opened up new possibilities for trace gas detection in these research fields. Supercontinuum sources have a wide spectral range (spectral coverage of a lamp), a high light intensity, and a high spatial coherence (directionality of a laser). The wide coverage enables to detect gases in complex gas mixtures, while the directionality allows a long path length through the gas sample, thereby improving the sensitivity for specific gases. After a short historical overview and background on the generation of supercontinuum light, attention is focused on the combination of supercontinuum sources, gas cells, and spectroscopic detection systems, to achieve an optimal detection limit and selectivity for gasses. The main methods for improving the signal‐to‐noise ratio ( SNR ) and detection sensitivity of gases are discussed. Applications are described with examples of the detection of gaseous pollutants in the atmosphere, postharvest physiology, and plasmas analysis.

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Postharvest Stress Treatments in Fruits and Vegetables

Cited by 8 publications

References 72 publications

Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola “Arkin” fruit

Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola “Arkin” fruit

Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

Applications of Supercontinuum Sources for Trace Gas Sensing

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