Response of kiwifruit (<i>Actinidia deliciosa</i>cv. Allison) to post-harvest treatment with 1-methylcyclopropene

Sharma, R.R.; Jhalegar, Md. Jameel; Pal, Ram

doi:10.1080/14620316.2012.11512865

Cited by 20 publications

(12 citation statements)

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“…Qiu et al (2009) confirmed similar results in 'Sunrise' apples, where the 1-MCP treatment resulted in improved fruit quality. 1-MCP used for the postharvest treatment of kiwi fruit enhanced its shelf-life and marketability by approximately of 6 days Sharma et al 2012), which is in agreement with our data.…”

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 82%

“…In order to decrease firmness loss during storage, careful handlings and pretreatments of fruits are required. Our results are consistent with Sharma et al (2012), where the experiments were conducted to observe the effect of different concentrations of 1-MCP on the post-harvest life and quality of 'Allison' kiwifruit (Actinidia deliciosa). The results indicated that 2.0 μl/l it was the highest mean fruit firmness value (32.7±0.2 N), and began to ripen only after 12 days in storage, whereas untreated fruit started ripening on the 6th day of storage.…”

Section: Firmness and Ethylene Productionsupporting

confidence: 80%

“…7), flavonoids ( Fig. 8) and antioxidants (Table 1) during different treatments are comparable with those shown in Sharma et al (2012), where the total phenolics content (24.3±0.3 mg GAE/100 g FW) and the antioxidant activities (12.5±0.03 μmol Trolox/g FW) were higher in 1-MCP-treated fruit than in untreated fruit. These results are in accordance with our data (Park et al 2006;Park et al 2012a;Park et al 2012b), but were slightly higher than in previous report, because the kiwi fruits were grown under different conditions and the used extraction procedures differ as well.…”

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 72%

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Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Park

Im²,

Gorinstein

2014

J Food Sci Technol

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Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20°C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0°C during 24 weeks. Flesh firmness gradually decreased with storage time and the rate of its loss was lower in 1-MCP and conditioning plus 1-MCP treatments than those of control or conditioning. However, SSC, acidity and pH did not change among treatments. Starch content decreased during the storage time regardless of treatments. Oppositely the amount of reducing sugars increased at the same duration of the treatments. Rate and incidence of fruit decay was the lowest in fruit treated with conditioning plus 1-MCP treatment. Fruit decay mainly caused pathogen Botrytis cinerea and its rate significantly decreased with conditioning plus 1-MCP treatment. Ethylene and respiration abruptly increased after 8 weeks of storage, but their contents were lower in 1-MCP and conditioning plus 1-MCP. Total soluble phenolics, flavonoids, and total antioxidant capacities were much higher than in other treatments. Kiwi fruits treated with conditioning plus 1-MCP extended the shelf life by reducing the rate of fruit decay and softening during the storage. The bioactive compounds and total antioxidant status of fruits increased during the treatment.

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Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 82%

Section: Firmness and Ethylene Productionsupporting

confidence: 80%

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiessupporting

confidence: 72%

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Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Park

Im²,

Gorinstein

2014

J Food Sci Technol

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“…The substrate was prepared as per the procedure described for strawberry by Sharma et al [13] with slight modifications. First, linolenic acid (0.1 ml) was dissolved in 1 ml 0.1 N NaOH solution.…”

Section: Preparation Of Substratementioning

confidence: 99%

“…Crude enzyme extract was prepared at 4˚C, following the method of Sharma et al [13] with minor modifications. Diced 1 g apple fruit was homogenized in pre-chilled pestle and mortar by mixing in ice cooled 10 ml EDTA.…”

Section: Preparation Of Crude Enzyme Extractmentioning

confidence: 99%

Synergistic Influence of Pre-Harvest Calcium Sprays and Postharvest Hot Water Treatment on Fruit Firmness, Decay, Bitter Pit Incidence and Postharvest Quality of Royal Delicious Apples (<i>Malus x domestica</i> Borkh)

Sharma¹,

Singh²,

Pal³

2013

AJPS

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Experiments were conducted to observe the effect of pre-harvest calcium (Ca) applied as calcium chloride (1% W/V) and postharvest hot water treatment (HWT) on "Royal Delicious" apples. For this, apples were divided in 4 lots viz., untreated (neither Ca nor HWT), Ca alone (pre-harvest 3 sprays of CaCl 2 (1.0% w/v) in the orchard), HWT (42˚C for 2 h). Apples of all four lots were stored in cold storage maintained at 0˚C ± 1˚C and 90% -95% relative humidity for 6 months. After storage, fruits were removed to ambient conditions for 5 days, and then observations on decay area and incidence, bitter pit incidence, fruit Ca content, lipoxygenase (LOX) and antioxidant (AOX) activity, fruit firmness and fruit quality parameters were recorded. After 6 months in cold storage plus 5 day at 22˚C ± 2˚C and 70% + 4% RH, apples, which received Ca as pre-harvest spray or those which received postharvest hot water treatment or Ca + HWT had significantly lesser decay area (decay lesions) caused by Penicillium expansum or Botrytis cinerea than untreated ones (control). Ca + HWT treatment was significantly more effective on B. cinerea than P. expansum. Untreated apples exhibited higher incidence of bitter pit (18.2%) than those treated with Ca or HWT or both. Fruit Ca content (2.92% DM) were significantly lower and conversely the LOX activity (6.9 µmoles min -1 g -1 FW) was higher in untreated apples. Similarly, total phenolics and AOX activity were also lower in the untreated apples than Ca or HWT treated. HWT or Ca treated apples have beneficial effects on fruit firmness, peel colour and quality parameters like TSS and ascorbic acid content. Thus, it is concluded that pre-harvest sprays of calcium chloride with postharvest HWT is highly useful for "Royal Delicious" for reducing decay loss, maintaining firmness, high levels of antioxidants and fruit quality.

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Tea Tree Oil Delays Kiwifruit Ripening Through Regulating Energy Metabolism

Fu,

Zhu,

et al. 2024

eFood

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Kiwifruit is easy to ripen and soften after harvest. Tea tree oil (TTO) has important application value in postharvest fruit preservation. However, the effect of TTO on kiwifruit fruit ripening, quality maintenance and energy metabolism, has not been studied. In this research, we found that TTO could delay ‘Xuxiang’ kiwifruit ripening, and keep good quality even after 18 days of storage. In three different concentrations of TTO treatments, 2.0 mL L−1 TTO has the best preservation effect on kiwifruit. TTO slowed down the softening and degreening, reduced the respiration intensity and delayed the peak of respiration. Moreover, TTO also delayed the decrease of total sugar, titratable acid (TA) and vitamin C (Vc). The fruit treated with TTO kept higher levels of ATP, ADP and energy charge (EC), and higher activities of succinate dehydrogenase (SDH), cytochrome C oxidase (CCO) and ATPase. Correlation analysis results showed that kiwifruit ripening was closely related to nutritional quality and energy metabolism. To summarize, TTO could delay kiwifruit ripening and keep fruit quality by maintaining higher energy level and activities of energy metabolism‐related enzymes during the late storage. This study will provide theoretical and technical support for kiwifruit preservation.

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Response of kiwifruit (Actinidia deliciosacv. Allison) to post-harvest treatment with 1-methylcyclopropene

Cited by 20 publications

References 0 publications

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Synergistic Influence of Pre-Harvest Calcium Sprays and Postharvest Hot Water Treatment on Fruit Firmness, Decay, Bitter Pit Incidence and Postharvest Quality of Royal Delicious Apples (<i>Malus x domestica</i> Borkh)

Tea Tree Oil Delays Kiwifruit Ripening Through Regulating Energy Metabolism

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Response of kiwifruit (Actinidia deliciosacv. Allison) to post-harvest treatment with 1-methylcyclopropene

Cited by 20 publications

References 0 publications

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Synergistic Influence of Pre-Harvest Calcium Sprays and Postharvest Hot Water Treatment on Fruit Firmness, Decay, Bitter Pit Incidence and Postharvest Quality of Royal Delicious Apples (&lt;i&gt;Malus x domestica&lt;/i&gt; Borkh)

Tea Tree Oil Delays Kiwifruit Ripening Through Regulating Energy Metabolism

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Product

Resources

About

Synergistic Influence of Pre-Harvest Calcium Sprays and Postharvest Hot Water Treatment on Fruit Firmness, Decay, Bitter Pit Incidence and Postharvest Quality of Royal Delicious Apples (<i>Malus x domestica</i> Borkh)