Treatment of ‘Baigent’ apple fruit with nitric oxide in controlled atmosphere storage reduces decay and physiological disorders

Coser, Willian; Steffens, Cristiano André; Lugaresi, Adriana; Buss, Marceli; Gularte, Paulo Sérgio; Fenili, Cristhian Leonardo; Miqueloto, Tiago; Amarante, Cassandro Vidal Talamini do

doi:10.1016/j.postharvbio.2022.112159

Cited by 7 publications

(2 citation statements)

References 32 publications

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“…Modified atmosphere packaging can be achieved by replacing air with inert gases such as N 2 and CO 2 to eliminate oxygen, thereby suppressing o ‐quinone generation (Ban et al., 2020; Thewes et al., 2021). During controlled atmosphere storage, the application of NO (5 μL/L) decreased H 2 O 2 content and attenuated flesh browning with a higher retention rate of total phenolic compounds, indicating their oxidation was significantly suppressed (Coser et al., 2023). Controlled atmosphere of 5% CO 2 and 1% O 2 in combination with ascorbic acid and oxalic acid restrained o ‐quinone generation, PPO activity as well as browning of litchi (Ali et al., 2021).…”

Section: Intervention Strategies For O‐quinone and O‐quinone‐induced ...mentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Section: Intervention Strategies For O‐quinone and O‐quinone‐induced ...mentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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“…Nitric oxide also slows down the degradation of cell membrane components and helps maintain the integrity of cell membranes (Zhu & Zhou, 2006). Some researchers have studied the function of SNP or nitric oxide on postharvest fruits, including apple (Coser et al, 2023), kiwifruit (Zhu et al, 2008), strawberry (Zhang et al, 2014), plum (Steffens et al, 2022), banana (Wang et al, 2015), and mango (Hu et al, 2014). Nevertheless, most research attached importance to the physiological changes of postharvest fruit after SNP treatment, and the molecular mechanisms of postharvest browning by SNP are unclear.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome profiling of Nephelium lappaceum: Sodium nitroprusside‐induced delays of postharvest browning

Zhang,

Jiang,

et al. 2023

Physiologia Plantarum

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Sodium nitroprusside (SNP), as a nitric oxide donor, is widely used in postharvest fruit physiology and metabolism. Our previous study has indicated that SNP plays a crucial role in postharvest browning control of rambutan, but the molecular mechanism underlying this process is still unclear. In this research, we investigated the gene expression and function of postharvest rambutan in response to SNP during browning. We found 7336 differentially expressed genes (DEGs), among which 2206 were upregulated and 5130 were downregulated. Gene Ontology (GO) enrichment as well as Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis were performed, and the real-time quantitative PCR (qPCR) data were consistent with transcriptome data.The DEGs relevant to rambutan pericarp browning were mainly involved in anthocyanin biosynthesis, phenolic oxidation, reactive oxygen species (ROS) production, and energy supply. It was shown that SNP regulated the synthesis and degradation of anthocyanins, accumulation of phenols, level of ROS and energy metabolism to suppress the postharvest browning of rambutan. Also, one WRKY transcription factor involved in ROS metabolism was observed to be differentially regulated. These findings add to our insights into the molecular mechanisms of the SNP-induced browning delays of rambutan, which has implications for subsequent studies on molecular mechanisms of fruit browning.

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Preharvest Sodium Nitroprusside Application Preserved Antioxidant Capacity and Storage Quality of Plum Fruit

Rana,

Singh,

Jawandha

et al. 2024

Applied Fruit Science

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Treatment of ‘Baigent’ apple fruit with nitric oxide in controlled atmosphere storage reduces decay and physiological disorders

Cited by 7 publications

References 32 publications

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Transcriptome profiling of Nephelium lappaceum: Sodium nitroprusside‐induced delays of postharvest browning

Preharvest Sodium Nitroprusside Application Preserved Antioxidant Capacity and Storage Quality of Plum Fruit

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