Reduction in Microbial Growth and Improvement of Storage Quality in Fresh‐cut Pineapple After Methyl Jasmonate Treatment

Martínez‐Ferrer, Magaly; Harper, Carol

doi:10.1111/j.1745-4557.2005.00007.x

Cited by 27 publications

(9 citation statements)

References 11 publications

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“…Fruit firmness maintained up to 40% ( P < 0.05) in fruit previously exposed to ethanol (1.2 mL/L) for 1 week compared with fruit subjected to traditional storage conditions throughout, whereas the effect did not persist following fruit transfer/storage for 1 week in ambient air (Table 1). MJ enrichment resulted in no change in fruit firmness during or following volatile exposure, contrasting previous reports with MJ‐treated fresh‐cut pineapple (Martinez‐Ferrer and Harper 2005). However, the exposure of papaya ( Carica papaya L. cv.…”

Section: Resultscontrasting

confidence: 99%

Maintaining Postharvest Quality of the Tomato Fruit by Employing Methyl Jasmonate and Ethanol Vapor Treatment

Tzortzakis

Economakis

2007

Journal of Food Quality

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The postharvest quality of tomato fruit (Lycopersicon esculentum L.) was evaluated after treatment with natural volatile compounds (methyl jasmonate [MJ] or ethanol) and storage at 13C during or following vapor exposure. The fruit treated with natural volatiles did not differ on fruit decay during vapor exposure, but following exposure and transfer to ambient air, the fruit had less decay at storage temperature. Volatile-treated fruit tended to maintain firmness during exposure, and the effects were significant for ethanol-treated fruit, following storage to ambient air. Sugar (i.e., fructose and glucose) concentration was stimulated in ethanol-treated fruit following exposure and transfer to ambient air. Ascorbic acid concentration was stimulated in MJ-treated fruit during exposure and persisted (including ethanol treatment) following transfer to ambient air. Total phenolics declined during vapor exposure and increased for MJ-treated fruit after transfer to ambient air. Lycopene concentration did not differ during MJ exposure but increased following volatile exposure. The fruit samples treated with vapors had accelerated percentage weight loss compared with untreated fruit during ripening but without commercial interest, whereas citric acid content did not differ among the treatments. The results suggest that MJ and ethanol vapor may improve fruit quality-related attributes on top of the welldocumented antimicrobial protection during fresh produce storage and transit.

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Section: Resultscontrasting

confidence: 99%

Maintaining Postharvest Quality of the Tomato Fruit by Employing Methyl Jasmonate and Ethanol Vapor Treatment

Tzortzakis

Economakis

2007

Journal of Food Quality

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“…No references reporting the use of methyl jasmonate in freshcut fruits to control pathogenic microorganisms are available, although different studies have been published about the effectiveness of methyl jasmonate to reduce the spoilage of whole products of plant origin (Ayala-Zavala and others 2005). Wang and Buta (2003) reported that methyl jasmonate in concentrations of 11.2 and 22.4 μL/L applied as vapor (spotting the volatile compound onto filter paper strip hanging inside the container before the lids were covered) was effective for preventing mold growth in fresh-cut kiwifruit during 3 wk of storage at 10 • C. Likewise, Martínez-Ferrer and Harper (2005) reached 3 log CFU/g reductions of the native microbiota on fresh-cut pineapple after 12 d of storage at 7 • C when treating with an emulsion of methyl jasmonate in a concentration of 15 μL/L. In addition, those authors indicated that methyl jasmonate in the same concentration, but applied as a vapor (on cotton soaked with the volatile compound into container), was less effective in reducing the microbial population.…”

Section: Alternative Natural Antimicrobials From Plant Originmentioning

confidence: 99%

Control of Pathogenic and Spoilage Microorganisms in Fresh‐cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Raybaudi-Massilia

Mosqueda-Melgar

Soliva‐Fortuny

et al. 2009

Comp Rev Food Sci Food Safe

270

177

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Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and unpasteurized juices while preventing quality loss is a promising alternative. The effectiveness of these natural substances added to fruit derivatives has been studied by different researchers. Antimicrobials of animal (lactoperoxidase, lysozyme, and chitosan), plant (essential oils, aldehydes, esters, herbs, and spices), and microbial origin (nisin) can be used to effectively reduce pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices. Nevertheless, the use of these compounds at a commercial level is still limited due to several factors such as impact on sensory attributes or, in some cases, regulatory issues concerning their use. Therefore, extensive research on the effects of each antimicrobial on food sensory characteristics is still needed so that antimicrobial substances of natural origin can be regarded as feasible alternatives to synthetic ones.

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“…Plant defence responses are controlled by a complex network of regulators which include signal molecules and transcription factors. Plant resistance genes activate mechanism for specific recognition of pathogens and initiate defence responses [28,29]. The fungal infections induce morphological and biochemical changes in plants.…”

Section: Resultsmentioning

confidence: 99%

Quick Decline Disease Disturbs the Levels of Important Phytochemicals and Minerals in the Stem Bark of Mango (Mangifera indica)

Saeed

Shad

Nawaz

et al. 2016

International Journal of Agronomy

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Quick decline is one of the deadly diseases of mango (Mangifera indica) which causes a serious damage to the tree and its production. In the current study, we examined the levels of important phytochemicals and minerals in the stem bark of healthy and infected mango tree. Infected stem bark showed 12.5% lower levels of total sugars and 51.1% higher levels of proteins as compared to healthy parts, whereas no variation was observed in reducing sugar, free amino acid, and ascorbic acid. Among micronutrients, the levels of Zn, Na, Cr, and Cl were lowered by 25%, 54.3%, 25%, and 75.4%, respectively, whereas the level of Ni was 62.5% higher in the infected stem bark when compared with the healthy stem bark. However, other micronutrients did not show significant differences between healthy and infected parts. Among macronutrients, the quantity of N, P, and Mg showed an increase of 51.2%, 34.7%, and 27.6%, respectively, whereas the quantity of Ca and K was decreased by 25.2% and 7.66% in the infected stem barks as compared to healthy ones. The results of this study provide some basic but important information that may ultimately be helpful in managing the quick decline disease in the mango trees.

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Reduction in Microbial Growth and Improvement of Storage Quality in Fresh‐cut Pineapple After Methyl Jasmonate Treatment

Cited by 27 publications

References 11 publications

Maintaining Postharvest Quality of the Tomato Fruit by Employing Methyl Jasmonate and Ethanol Vapor Treatment

Maintaining Postharvest Quality of the Tomato Fruit by Employing Methyl Jasmonate and Ethanol Vapor Treatment

Control of Pathogenic and Spoilage Microorganisms in Fresh‐cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Quick Decline Disease Disturbs the Levels of Important Phytochemicals and Minerals in the Stem Bark of Mango (Mangifera indica)

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