Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum

Gonçalves, Berta; Morais, Maria Cristina; Sequeira, Alex; Ribeiro, Carlos; Guedes, F. X.; Silva, Ana Paula; Aires, Alfredo

doi:10.1016/j.foodchem.2020.126713

Cited by 41 publications

(30 citation statements)

References 34 publications

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“…The improvements in anthocyanin accumulation observed in this study may provide a means of producing premium wines [142]. Increases in fruit quality after the application of these SWE has also been observed in sweet cherry (Prunus avium L.), leading to larger fruits, increased content in soluble solids, polyphenols, vitamin C and antioxidants, as well as improving fruit color, acidity, ripening timing and reduced cracking [143,144]. Interestingly, the application of A. nodosum-based biostimulants has been observed to lead to changes in the expression of cherry cell-wall and cuticular wax genes (PaEXP1, Pa -Gal and PaWS), which can be correlated to a reduction in fruit cracking [145].…”

Section: Ascophyllum Nodosumsupporting

confidence: 61%

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Recent Advances in the Molecular Effects of Biostimulants in Plants: An Overview

et al. 2021

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As the world develops and population increases, so too does the demand for higher agricultural output with lower resources. Plant biostimulants appear to be one of the more prominent sustainable solutions, given their natural origin and their potential to substitute conventional methods in agriculture. Classified based on their source rather than constitution, biostimulants such as humic substances (HS), protein hydrolysates (PHs), seaweed extracts (SWE) and microorganisms have a proven potential in improving plant growth, increasing crop production and quality, as well as ameliorating stress effects. However, the multi-molecular nature and varying composition of commercially available biostimulants presents challenges when attempting to elucidate their underlying mechanisms. While most research has focused on the broad effects of biostimulants in crops, recent studies at the molecular level have started to unravel the pathways triggered by certain products at the cellular and gene level. Understanding the molecular influences involved could lead to further refinement of these treatments. This review comprises the most recent findings regarding the use of biostimulants in plants, with particular focus on reports of their molecular influence.

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Section: Ascophyllum Nodosumsupporting

confidence: 61%

“…[ [143][144][145] Solanum melongena L. Increased the number of pollen tubes and fertilized ovules; improved flowering and fruiting of the plants. [146] Spinacia oleracea L.…”

Section: Lycopersicon Esculentummentioning

confidence: 99%

Recent Advances in the Molecular Effects of Biostimulants in Plants: An Overview

et al. 2021

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“…Further improvement of fruit sensory quality could also be pursued through the application of specific plant biostimulants. Such improvement has been previously documented for the fruit firmness [12,13], coloration [14,15], carotenoid content [16,17], and soluble solids content (SSC; [16][17][18]) of various fruits (apricot, strawberry, pepper, sweet cherry, tomato) in response to the application of biostimulants such as humic substances, seaweed extracts, and protein hydrolysates. However, analogous information on watermelon quality traits remains scarce.…”

Section: Introductionmentioning

confidence: 78%

“…Analogous studies on the effect of plant biostimulants on the fruit ripening of watermelon are currently missing, although various biostimulant types appear to affect the fruit ripening process in several other crops. Specifically, several studies showed that plant biostimulants may interfere with the ripening of climacteric (apricot) and non-climacteric (grapevines, sweet cherry) fruits mainly by promoting the accumulation of fruit sugars and by improving fruit chromatometric parameters [15,20,21].…”

Section: Introductionmentioning

confidence: 99%

Biostimulatory Action of Vegetal Protein Hydrolysate and the Configuration of Fruit Physicochemical Characteristics in Grafted Watermelon

et al. 2021

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Foliar application of a vegetal-derived protein hydrolysate as a biostimulant was assessed for possible interaction with the ripening of diploid watermelon grafted onto interspecific hybrid rootstock. Assessment encompassed crop performance; fruit morphometric and sensory quality traits; soluble carbohydrates; macrominerals; and bioactive composition at 10, 20, 30, 40, and 50 days post anthesis (dpa). The biostimulant effect on yield components was confounded by the vigorous rootstock effect. Pulp firmness declined precipitously with cell enlargement from 10 to 30 dpa, and the biostimulant phyto-hormonal potential on firmness and rind thickness was masked by grafting. Pulp colorimetry was determined solely by ripening and peaked at 40 dpa. The biostimulant effect reduced lycopene content by 8% compared to the control. Total sugars coevolved with soluble solids content, peaked at 30 dpa, and then stabilized. Fructose and glucose prevailed during rapid fruit growth from 10 to 30 dpa and sucrose prevailed at advanced ripeness between 40–50 dpa, whereas acidity peaked at 20 dpa and then decreased. Potassium, which was the most abundant micromineral, peaked before full ripeness at 30 dpa. The biostimulant effect on the watermelon fruit ripening process is not granted, at least regarding the conditions this study was carried out under. The absence of biostimulant effect might relate to rootstock vigorousness, the grafted watermelon physiology, or the type of biostimulant used.

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“…It includes sugars, organic acids, vitamins, and soluble proteins, etc. Fruits with high TSS content have the strong flavor and high maturity, so TSS is one of the important indicators to measure the flavor quality and maturity of the fruit (Gonçalves et al., 2020). As shown in Table 2, the TSS content increased slightly during storage 0–3 d. This was mainly because that physical and chemical reactions were still taking place in the tissue of picked sweet cherries.…”

Section: Resultsmentioning

confidence: 99%

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

Liu

Zhai

et al. 2021

J. Food Process. Preserv.

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The ozone fumigation device with the self‐circulation function and the low‐temperature fluctuation box with precise temperature control were, respectively, designed to study the effect of the combination of vacuum precooling with ozone fumigation or low‐temperature fluctuation treatment in the quality modifications of sweet cherries during cold storage. The results showed that all the three treatments had a positive effect on quality maintenance. Although precooling combined with low‐temperature fluctuation slightly damaged the fruit after 9 days of storage, the combination of precooling and ozone can better maintain the luster of the fruit and retain the content of total soluble solids, the titratable acid, and anthocyanin during the entire storage period. Meanwhile, it delayed fruit softening, inhibited the accumulation of malondialdehyde and activity of polyphenol oxidase. Additionally, the ultrastructure and cell wall material content indicated that ozone stress could induce shrinkage of stoma and maintain morphology of cell wall and cell structure. Practical applications Sweet cherries are delicious and juicy, but they have quite a short shelf life, limited edible period, and high cost of deep processing. Refrigeration, precooling, and ozone are effective measures to extend the shelf life of fruits and vegetables in the field of postharvest preservation. However, the large flow of personnel in the conventional walk‐in cold storage results in low precooling efficiency and significant temperature fluctuations, which make the cherries perishable. In addition, ozone has been evaluated as a promising disinfectant for fresh fruits, which may be used to induce resistance to postharvest decay of fruits and vegetables. Thus, in this study, a combination of precooling with ozone fumigation or low‐temperature fluctuation was used to explore the postharvest quality of sweet cherries. All results indicated that vacuum precooling combined with regular ozone fumigation treatment may be a promising technology for the preservation of sweet cherry fruit, which can effectively improve the storage quality.

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Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum

Cited by 41 publications

References 34 publications

Recent Advances in the Molecular Effects of Biostimulants in Plants: An Overview

Recent Advances in the Molecular Effects of Biostimulants in Plants: An Overview

Biostimulatory Action of Vegetal Protein Hydrolysate and the Configuration of Fruit Physicochemical Characteristics in Grafted Watermelon

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

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