Regulation effects of 1-MCP combined with flow microcirculation of sterilizing medium on peach shelf quality

Du, Meijun; Jia, Xiaoyu; Li, Jiangkuo; Jiang, Jianan; Li, Haideng; Zheng, Yayun; Liu, Zhenyuan; Zhang, Xiantao; Fan, Jiangming

doi:10.1016/j.scienta.2019.108867

Cited by 40 publications

(27 citation statements)

References 49 publications

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“…CI symptoms appeared within 7–14 d in fruit stored at 2–5°C compared with 21–28 d in similar fruit at 0°C (Brummell et al., 2004; Lurie & Crisosto, 2005). Furthermore, these symptoms were manifested rapidly during shelf life at room temperature after being stored at chilling temperatures, which means that the problem is not noticed before the fruit reaches customers (Du et al., 2020; Pedreschi & Lurie, 2015). Due to postharvest deterioration in quality (i.e., tissue senescence, dehydration, mechanical damage, physiological disorders) followed by CI, peaches exhibit a decline in organoleptic or sensorial quality, nutritional quality, and sanitation, that limit storage life (Crisosto, 2006; Monteagudo et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Zhang

Wang

et al. 2021

J. Food Process. Preserv.

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Peach fruit quickly shows symptoms of chilling injury (CI) during shelf life after storage under inadequate temperatures. We found that short‐term hypobaric treatment (SHT) was effective in reducing the CI index to maintain the quality of peaches (Prunus persica L. Batsch cv. Yingshuanghong) during shelf life after cold storage. The respiration rate of peaches was inhibited, and the climacteric peak was delayed during storage after being treated at 0.45 atm pressures for 4 hr at 20°C. Meanwhile, SHT fruits maintained higher disaccharide concentrations and lower monosaccharide concentrations. SHT fruits also exhibited higher antioxidant enzyme activity that likely reduced the production of ROS. In addition, SHT suppressed membrane oxidation effectively by inhibiting phospholipase D (PLD) and lipoxygenase (LOX) activity to prevent malondialdehyde (MDA) accumulation. These results indicated that SHT performed effectively to alleviate CI in peaches by modulating respiration and sugars metabolism, oxidative stress, and membrane oxidation. Practical applications Unlike hypobaric storage for long periods of time, short‐term hypobaric treatment (SHT) is a short‐term application of subatmospheric pressure. This paper suggests that SHT is an effective method to alleviate CI and to maintain quality of peaches after cold storage. This work will help to expand chilling‐sensitive fruit storage life to satisfy market and consumer demands.

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Section: Introductionmentioning

confidence: 99%

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Zhang

Wang

et al. 2021

J. Food Process. Preserv.

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“…Du et al. (2020) used the combined treatment of ozone and 1‐MCP to study the quality improvement of peaches during shelf life and obtained similar conclusions. Han et al.…”

Section: Resultsmentioning

confidence: 75%

“…, the TA content gradually decreased during storage. This was different from the changes in TSS Du et al (2020). used the combined treatment of ozone and 1-MCP to study the quality improvement of peaches during shelf life and obtained similar conclusions Han et al (2017).…”

mentioning

confidence: 85%

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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“…Overall, these results demonstrated that SO 2 + CA treatment could efficiently inhibit MDA generation and alleviate oxidative damage of membrane lipid in durian fruit during 60‐day postharvest storage. The reason may be that a high concentration of CO 2 in the CA storage could do two things: prevent the accumulation of CO 3 2− and decrease Ca 2+ in the cells, thus protecting it from disorder and disintegration of the inner membrane (Du et al, 2020). This result is in agreement with a previous study on anti‐lipid oxidation of “Aledo” table grapes by SO 2 combined with CO 2 atmosphere storage (Pretel et al 2006).…”

Section: Resultsmentioning

confidence: 99%

Automatic periodical sulfur dioxide fumigation in combination with CO ₂ ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)

Ran

Zheng

et al. 2022

Food Processing Preservation

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The postharvest decay of durian (Durio zibethinus Murr.) increases rapidly when the storage time is extended, which seriously limits the commercial value. In this research, the effects of appropriate periodical SO2 fumigation and different CO2‐enriched atmospheres (3% O2 + 10%–13%, 14%–17%, or 18%–21% CO2) on the storage quality of durian stored at 14°C were investigated. Results showed that SO2 fumigation in combination with enriched CO2 atmosphere (14%–17%) could maintain firmness (16.37 N), retard weight loss (10.24%), reduce decay rate (11%), and inhibit the production of ethylene (9.2 μl kg−1 h−1) and malondialdehyde (12.10 μmol/g). Moreover, the treatment consolidated the disease resistance of durian by, first, enhancing peroxidase (POD) and catalase (CAT) activities, and, second, by restraining polyphenol oxidase (PPO) activity, which helped to maintain the cell integrity structures. More importantly, this treatment retained a high sensory score (41.35) and extended the storage life up to 60 days. Therefore, a combination of 1,500 mg/L SO2 fumigation and controlled atmosphere storage (3% O2 + 14%–17% CO2) was the more effective method to delay maturation and senescence and improve the storage quality of durian. Novelty impact statement Durian (Durio zibethinus Murr.) is susceptible to rapid water loss, softening, browning, and chemical deterioration after harvest, which greatly limits the storage quality and commercial value of fruits. Automatic periodical SO2 fumigation of 1,500 mg/L in conjunction with CO2‐enriched controlled atmosphere storage (3% O2 + 14%–17% CO2) will be a promising postharvest strategy to reduce decay and extend the storage life of fresh durian.

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Regulation effects of 1-MCP combined with flow microcirculation of sterilizing medium on peach shelf quality

Cited by 40 publications

References 49 publications

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Short‐term hypobaric treatment enhances chilling tolerance in peaches

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

Automatic periodical sulfur dioxide fumigation in combination with CO ₂ ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)

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Regulation effects of 1-MCP combined with flow microcirculation of sterilizing medium on peach shelf quality

Cited by 40 publications

References 49 publications

Short‐term hypobaric treatment enhances chilling tolerance in peaches

Short‐term hypobaric treatment enhances chilling tolerance in peaches

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

Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)

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Automatic periodical sulfur dioxide fumigation in combination with CO ₂ ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)