Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit

Shah, Hafiz Muhammad Shoaib; Khan, Ahmad Sattar; Ali, Sajid

doi:10.1016/j.postharvbio.2017.06.004

Cited by 88 publications

(48 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…MDA production significantly increases due to lipid peroxidation and oxidative stress during postharvest storage of fruits and vegetables. The overproduction of MDA causes loss of the integrity of membranes (Ali, Khan, Malik, et al, ; Ali, Khan, Malik, Shaheen, & Shahid, ; Shah, Khan, & Ali, ). The lower MDA content in the treated slices could be attributed to the reduced oxidative damage and conserved integrity of cellular membranes (Gao, Chai, et al, ; Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Accelerated senescence increases AA oxidation and leads to reduction in antioxidant enzymes activities. Due to increased AA oxidation and antioxidant enzymes activities reduction, production of reactive oxygen species takes place at higher rate and causes significant decline in DPPH‐RSA (Ali, Khan, Malik, et al, ; Ali, Khan, Nawaz, et al, ; Shah et al, ). AA or AVG application conserves a higher non‐enzymatic antioxidant activity in terms of DPPH‐RSA during postharvest storage (Hassanpour, ; Sogvar et al, ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

Self Cite

View full text Add to dashboard Cite

The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion (O2-·) and hydrogen peroxide (H2O2) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. Practical applications Lotus root is an aquatic rhizome vegetable. The fresh‐cut slices of lotus roots are prone to post‐cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh‐cut produce in general.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Weight loss is the major factor leading to development of litchi pericarp browning (Shah et al, ). Although weight loss was reduced in all treatments (excluding control); but, it was significantly lower in CN + CA treatment.…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, CA alone, MN + CA, and CN + MN + CA combinations showed lower sensory quality possibly due to higher degradation of TSS and TA. It is most critical to maintain the sensory quality as any unsuitable treatment or sudden increase in sweetness may cause abrupt alteration in the sensory profile of the stored litchi fruit (Shah et al, ; Sivakumar & Korsten, ). Moreover, storage of litchi fruit under CA‐conditions may results in off flavors owing to increased production of ethanol.…”

Section: Discussionmentioning

confidence: 99%

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit

et al. 2018

Self Cite

View full text Add to dashboard Cite

Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ± 1ºC for 28 days. Among different treatments, CN was most effective to inhibit browning, than MN and CN + MN under CA conditions. Application of 0.25% CN significantly delayed browning index, reduced disease incidence, weight loss, malondialdehyde (MDA) contents, electrolyte leakage, hydrogen peroxide (H2O2), superoxide anion (O2–•) and polyphenol oxidase (PPO) and peroxidase (POD) activities with higher contents of total anthocyanins under CA‐storage. In addition, 0.25% CN treatment showed higher contents of ascorbic acid, total phenolics (TPC), and 2,2–diphenyl–1–picrylhydrazyl–radical scavenging capacity and activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) enzymes having maintained quality attributes. Therefore, 0.25% CN pre‐treatment could be considered a promising way for managing browning, and conserving litchi fruit quality under CA‐storage. Practical applications Litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. The browning takes place due to enzymatic reactions and phenolic oxidation. However, it can be delayed by exogenous antibrowning treatments and suitable storage environment. The delayed incidence of pericarp browning may help to maintain its quality with extended storage potential suitable for domestic and international markets. So, the outcomes of the current work may help to maintain overall quality and to extend its storage potential that would be helpful in extending its market life with maintained visual quality at domestic and international destinations.

show abstract

“…Dipping in fungicides (such as imazalil, prochloraz, and benomyl) combined with low temperature storage was effective methods to reduce postharvest loss of litchi fruits. Meanwhile, treatments with oxalic acid (Zheng & Tian, 2006), acetic acid, hydrochloric acid (Jiang, Duan, Joyce, Zhang, & Li, 2004) or other acid solution (Jiang & Fu, 1998), inhibitors of enzymes (NaCl, CaCl 2 , kojic acid) (Reichel et al, 2017), hormones (methyl jasmonate) (Yang et al, 2011), salicylic acid (Kumar, Mishra, Chakraborty, & Kumar, 2011), antioxidants (tea polyphenols) (Chen, Zhang, Shen, Duan, & Jiang, 2004), apple polyphenols , tea seed oil (Zhang et al, 2017), ascorbic acid, iso-ascorbic acid, l-cysteine, N-acetyl cysteine, kojic acid (Shah, Khan, & Ali, 2017), glutathione (Jiang & Fu, 1998), acidified calcium sulfate (Wang, Chen, Jin, & Gao, 2010), and biocontrol bacterias (Bacillus subtilis (Jiang, Zhu, & Li, 2001), Lactobacillus plantarum (Martínez-Castellanos et al, 2011), Bacillus amyloliquefaciens (Wu et al, 2017)) have been reported to delay or inhibit the development of litchi pericarp browning. In addition, storage under controlled atmosphere (Jiang & Fu, 1999), pure oxygen , NO (Duan et al, 2007), or O 3 (Whangchai, Saengnil, & Uthaibutra, 2006), treatments with chitosan (Zhang & Quantick, 1997), edible coatings, plastic film (Scott, Brown, Chaplin, Wilcox, & Bain, 1982), hydrothermal dipping (Trevor, Nacey, Wiltshire, & O'Brien, 2003), gamma irradiation (Mishra et al, 2012), ultraviolet or ultrasonic have also been reported to be effective to inhibit pericarp browning.…”

Section: Introductionmentioning

confidence: 99%

The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated “Feizixiao” Litchi (Litchi chinensis Sonn.) fruits

Luo

Han

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

The residual sulfite caused by sulfur fumigation (SF) is a hazard to health and influenced the export trade of litchi. Desulfurization (DS) is a valid chemical method to reduce the residual sulfite. However, the effect of DS on fumigated litchi has not been studied at physiological and molecular level. This study was aimed to evaluate the effect of DS (SF plus 3% desulfurizer) on the postharvest quality, sulfite residue, and the sulfite metabolism in sulfitated “Feizixiao” litchi during the 4°C storage. Results indicated that the DS promoted the color recovery of sulfitated litchi and achieved an effect similar to SF on controlling rot and browning. DS recovered the water content and respiration rate of sulfitated litchi pericarp. Thus, DS improves commodity properties of sulfitated litchi. Moreover, DS greatly reduced sulfite residue especially in pulp and ensured the edible safety of sulfitated litchi. The activities of sulfite oxidase, sulfite reductase, serine acetyltransferase, and O ‐acetylserine(thiol) lyase in pulp increased after SF but fell down after DS while the expressions of their encoding genes decreased after SF but then rallied after DS. These results indicated the key role of these enzymes in sulfite metabolism after SF and DS changed the sulfite metabolism at both enzymatic and transcriptional level. It could be concluded that DS used in this study was an effective method for improving the color recovery and ensuring the edible safety of sulfitated litchi by not only chemical reaction but also both of enzymatic and transcriptional regulation.

show abstract

Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit

Cited by 88 publications

References 38 publications

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit

The effect of desulfurization on the postharvest quality and sulfite metabolism in pulp of sulfitated “Feizixiao” Litchi (Litchi chinensis Sonn.) fruits

Contact Info

Product

Resources

About