Utilization of biotechnological tools in soursop (Annona muricata L.)

Berúmen-Varela, Guillermo; Hernández‐Oñate, Miguel Ángel; Tiznado‐Hernández, Martín Ernesto

doi:10.1016/j.scienta.2018.10.028

Cited by 24 publications

(21 citation statements)

References 34 publications

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“…ese factors contribute to the production of bioactive compounds with antioxidant activity. Furthermore, Berumen-Varela et al [5] reported a high genetic variability among soursop fruits from different countries, supporting our previous statement.…”

Section: Total Phenolic Content (Tpc)supporting

confidence: 91%

“…In this regard, the state of Nayarit was the largest producer of soursop fruits with 21,810 T [2]. Soursop production contributes to the economic growth of Nayarit; however, a problem in the crop management exits due to the high respiration rate and ethylene production leading to fruit softening, which causes a short postharvest shelf life [3][4][5]. In this context, the storage and commercialization of the fruit are limited; therefore, it is necessary to implement safety storage methods for consumers [6].…”

Section: Introductionmentioning

confidence: 99%

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Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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Section: Total Phenolic Content (Tpc)supporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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“…Mexico is the largest worldwide producer of soursop ( Annona muricata L.), and Nayarit is the top leader producer of this fruit [ 1 ]. It is a climacteric fruit that presents a high respiration rate and is highly perishable at ambient temperature [ 2 , 3 ]. The development and ripening of climacteric fruits are oxidative processes, producing reactive oxygen species (ROS) such as superoxide radical (O 2 − ) and hydrogen peroxide (H 2 O 2 ) [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Differential Responses of Antioxidative System during the Interaction of Soursop Fruits (Annona muricata L.) and Nectria haematococca at Postharvest Storage

Rubio-Melgarejo

Balois-Morales

Ochoa-Jiménez

et al. 2021

Plants

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Soursop fruit (Annona muricata L.) production is diminished by the attack of pathogens such as Nectria haematococca. However, the fruit–pathogen interaction at the biochemical and molecular levels is still unknown. The objective of this study was to analyze the response of the soursop fruit to the presence of N. haematococca during postharvest storage. Soursop fruits were inoculated with the pathogen and total phenolic compounds, antioxidant capacity by Ferric reducing/antioxidant power (FRAP), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS•+), and 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH•), as well as enzymatic activity and transcript levels of polyphenol oxidase (PPO) and superoxide dismutase (SOD), were evaluated at 1, 3, and 5 days of storage. The noninoculated fruits were the controls of the experiment. The highest total phenol content was recorded on day one in the inoculated fruits. FRAP, ABTS, and DPPH activity presented the highest values on day three in the control fruits. Inoculated fruits recorded the highest PPO activity on day five and a five-fold induction in the PPO transcript on day three. SOD activity showed a decrease during the days of storage and 10-fold induction of SOD transcript on day three in the inoculated fruits. Principal component analysis showed that total phenols were the variable that contributed the most to the observed variations. Furthermore, a positive correlation between total phenols and SOD activity, PPO expression, and SOD expression, as well as between DPPH and FRAP, was recorded. The results showed a differential response in antioxidant capacity, enzymatic activity, and gene expression during the interaction of soursop fruits–N. haematococca at postharvest storage.

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“…Table I presented the physicochemical tests of the pulp, comparing them with the reference results [15] that were similar, which means that the pulp was in optimum conditions for the production of liquor. Reference [24] reported a pH value similar to pulp, moisture and titratable acidity. The reference [25] reported the pH value in the anon pulp, as a range, in which the pH of the atemoya pulp was found in this work.…”

Section: Analysis Of Resultsmentioning

confidence: 89%

Physicochemical, microbiological and sensory characterization of liquor obtained from atemoya fruit (Annona cherimola×Annona squamosa)

et al. 2019

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En este estudio se realizó la caracterización fisicoquímica, microbiológica y sensorial del licor obtenido a partir del fruto de atemoya. La bebida fermentada fue elaborada empleando pulpa de fruta (5 %), agua (78 %), acidulante (ácido cítrico 0.04 %), regulador de pH (fosfato diamónico 0.04 %), azúcar (15 %) y levadura (Saccharomyces cerevisiae 1.92 %). El proceso de obtención del licor incluyó una etapa de selección, limpieza y desinfección del fruto, caracterización de la pulpa, despulpado, mezclado, fermentación, filtración, clarificación y envasado. Los resultados obtenidos evidenciaron una buena aceptación sensorial en relación a la textura, color, sabor y olor. Se obtuvo en el producto final un pH de 3.78, acidez volátil de 0.08 %, densidad de 1.10 g/mL, azúcares reductores de 10.56 %, grado de alcohol de 9.77 °GL, porcentaje de metanol de 67 ppm, E. coli ausente, recuento de mesófilos aerobios de 90 UFC/mL y recuento de hongos y levaduras de 50 UFC/mL. Dado lo anterior, se concluye que el licor obtenido es una bebida estable desde el punto de vista fisicoquímico, microbiológico y sensorial, debido a que cumple con los requisitos de calidad exigidos por la Norma Técnica Colombiana 708 de 2000, establecida para vinos de frutas.

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Utilization of biotechnological tools in soursop (Annona muricata L.)

Cited by 24 publications

References 34 publications

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Differential Responses of Antioxidative System during the Interaction of Soursop Fruits (Annona muricata L.) and Nectria haematococca at Postharvest Storage

Physicochemical, microbiological and sensory characterization of liquor obtained from atemoya fruit (Annona cherimola×Annona squamosa)

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