Postharvest treatments to reduce chilling injury in summer squash (Cucurbita pepo) fruits during storage (original) (raw)
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Effect of postharvest salicylic acid treatment on reducing chilling injury in tomato fruit
Tomato fruits at mature green stage were treated after harvest with salicylic acid (0, 1 and 2 mM), and then stored under chilling temperature (1ºC) for 21 days. The chilling injury (CI) symptoms, electrolyte leakage and malondialdehyde content were significantly reduced and proline content was significantly increased by salicylic acid treatments. Salicylic acid application had no significant effect on total phenolics content but phenylalanine ammonia-lyase (PAL) activity was significantly reduced in treated fruits. Overall, the results obtained from the present experiment suggest that salicylic acid has potential postharvest applications in alleviating the chilling injury symptom in tomato fruit.
Alleviation of postharvest chilling injury of tomato fruit by salicylic acid treatment
Journal of Food Science and Technology, 2012
Tomato fruit at the mature green stage were treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury (CI), electrolyte leakage (EL), malondialdehyde (MDA) and proline contents and phospholipase D (PLD) and lipoxygenase (LOX) activities during cold storage. PLD and LOX activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit.
Journal of Agricultural …, 2012
This study determined the effects of salicylic acid (SA) and methyl jasmonate (MJ) on chilling injury (CI) of stored mangoes at low temperature. Mango fruits cv. Nam Dok Mai No.4 were dipped in SA and MJ at concentrations of 0.1 and 1 mM for 10 minutes and stored at 5±1 ºC with 90±2% RH for 42 days. Fruits were sampled every 7 days to determine the CI index, malondialdehyde (MDA) content, electrolyte leakage (EL), then transferred to room temperature (25±2 ºC, 70±2% RH) for ripening and analyzed for CI index, MDA content, EL, and ripening quality. The results show that mango fruits showed CI symptoms after 21 days of storage at 5 ºC and were unacceptable for consumption after 28 days of cold storage and after transfer to room temperature. SA and MJ treatments significantly reduced CI, MDA content, and EL in the mango skin and pulp during cold storage and after transfer to room temperature. Dipping fruits in 0.1 mM MJ, 1 mM MJ, and 0.1 mM SA reduced CI of cold storage and after transfer to room temperature up to 35 days, whereas dipping in 1 mM SA prolonged this up to 42 days without affecting fruit firmness, percentages of TA, and skin color (°Hue values) of the ripe fruits.
Journal of scientific and industrial research
This study was conducted to investigate the effect of postharvest salicylic acid (SA) treatment on alleviating chilling injury (CI), preserving bioactive compounds and extending shelf life of mango fruit during low-temperature storage. Physiologically mature mango fruit (cv. Chausa) were immersed in 1 mM and 2 mM SA solutions for 5 min and then stored at 8±0.5ºC temperature and 90±5% relative humidity. Before taking observations, the fruit were subjected to exposure at 25±2ºC temperature for 3 days to simulate shelf life. The results showed that SA treatments were highly effective in alleviating CI (11-25% lower) in mango fruit. Among the treatments, 2 mM SA proved best in lowering weight loss, fruit softening, disease incidence, pectin methylesterase and polygalacturonase activities over control. Bioactive compounds like carotenoids, phenolics and antioxidant capacity were also maintained higher in SA-treated fruit. The findings confirmed that, SA (2 mM) can be potentially used as a pre-storage treatment during low-temperature storage of mango fruit.
Scientia Horticulturae, 2013
Low temperature storage has been the main strategy to increase the shelf life of fruits and vegetables by reducing the rate of respiration and minimizing fungal disease growth. However, tropical and subtropical fruits and vegetables stored below 10-12 • C develop chilling injury (CI) following storage beyond the CI threshold. CI as a physiological disorder greatly reduces fruits and vegetables quality and frequently renders the product not saleable. The increasing demand for consumption of fresh fruits and vegetables, along with restriction on the use of synthetic chemicals to reduce CI, has encouraged scientific research to develop new technologies based on natural product such as salicylates and jasmonates. Membrane damage and reactive oxygen species (ROS) production are multifarious adverse effects of chilling as oxidative stress in sensitive fruits and vegetables. Chilling alleviating in fruits and vegetables treated with salicylates and jasmonates could be attributed to (1) Enhancing membrane integrity by reducing phospholipase D and C (PLD and PLC) and lipoxygenase (LOX) enzymes activities, enhancing unsaturated fatty acids/saturated fatty acids (unSFA/SFA) ratio probably through increase of fatty acid desaturases (FAD) gene expression and maintaining energy status, ATP and adenylate energy charge (AEC). (2) Enhancing heat shock proteins (HSPs) gene expression and accumulation. (3) Enhancing antioxidant system activity. (4) Enhancing arginine pathways which led to accumulation of signaling molecules with pivotal roles in improving chilling tolerance such as polyamines, nitric oxide, proline and ␥-aminobutyric acid (GABA). (5) Activation of C-repeat binding factor (CBF) pathway and (6) alteration in phenylalanine ammonialyase (PAL) and polyphenol oxidase (PPO) enzymes activities. In the present review, we have focused on impacts of exogenous salicylates and jasmonates treatments on postharvest chilling tolerance and mechanisms employed by these safe signaling molecules in fruits, vegetables and cut flowers have also been discussed.
Journal of the Science of Food and Agriculture, 2019
BACKGROUNDBlood orange is sensitive to chilling injury (CI) depending on cultivar and storage temperature. Postharvest treatments with γ‐aminobutyric acid (GABA), methyl jasmonate (MeJA), or methyl salicylate (MeSA) are known to alleviate CI. γ‐Aminobutyric acid aqueous solution, applied at 20 and 40 mM, was vacuum‐infiltrated at 30 kPa for 8 min at 20 °C. Methyl jasmonate or MeSA vapor treatments were applied separately at 50 and 100 μM by putting the fruit in 20 L plastic containers for 18 h at 20 °C. There have been no reports about postharvest treatments of GABA, MeJA, or MeSA on enhancing the tolerance of ‘Moro’ blood orange to chilling during long‐term cold storage at 3 °C for 150 days, which was the subject of this study.RESULTSAll treatments significantly alleviated CI symptoms of blood orange manifested by lower electrolyte leakage (EL), malondialdehyde (MDA), hydrogen peroxide (H2O2) concentrations, and higher proline content in flavedo during storage. The largest effects ...
Chilling injury (CI) is a critical physiological disorder which limits the storability of cactus pear fruit Opuntia ficus-indica (L.) Mill. The effects of pre-storage salicylic acid (SA) treatment at different concentrations (1.0, 1.5 and 2.0 mM) and storage temperatures (2, 5 and 8°C) on CI and cactus fruit quality were examined. The results showed that salicylic acid application, especially at higher concentration (2.0 mM), significantly decreased the CI compared to control. The CI occurred mainly at 2°C, slightly at 5°C specifically in the control and was eliminated at 8°C. The CI significantly increased as the storage period prolonged. Weight loss percentage was lower at 1.5 and 2.0 mM SA treatments than in the other treatments and was greater at higher temperature and longer storage period. Decay percentage was lower at 1.5 mM SA treatment than in the other treatments, except for the 2.0 mM SA treatment. Decay was not affected by storage temperature but was higher at longer storage period. Fruit firmness was not affected by either SA or storage temperature and period. Total soluble solids (TSS) concentration was not affected by SA treatment but was lower in fruit stored at 8°C than those stored at 2 and 5°C. TSS showed no significant changes during 30 days of storage and was close to the initial value but decreased after 40 days. Acidity was not affected either by SA treatment or storage temperature but significantly decreased after 40 days and was lower than the initial value. The pH of fruit juice was not affected by SA treatment but was higher in fruit stored at 5°C than in those stored at 2 and 8°C. The pH was higher after 40 days of storage than the other storage periods and slightly higher than the initial value. Vitamin C concentration was not affected by the SA treatment but was lower in fruit stored at 2°C than in those stored at 5 and 8°C. Vitamin C slightly changed during storage compared to the initial value. It was concluded that pre-storage SA treatment inhibited chilling injury and improved storability of cactus fruit.
Scientia Horticulturae, 2019
Chilling injury (CI) is one of the main factors in reducing pomegranate quality during cold storage. This study was conducted to evaluate the influence of polysaccharide based edible coatings in combination with organic acid treatments on CI of pomegranate cv. Rabbab-e-Neyriz during cold storage. Fruit were treated with carboxymethyl cellulose (CMC, 2% w/v) and chitosan (CH, 1.5% w/v) edible coatings alone or in combination with oxalic acid (5 mM OA and 10 mM OA) and malic acid (50 mM MA and 100 mM MA). After treatment, fruit stored at 2°C, and 80-90% relative humidity (RH) for 120 days. Results indicated that CI decreased in treated fruit during cold storage as compared to control (non-treated fruit). Electrolyte leakage (EL) and malondialdehyde (MDA) reduced with combined treatments. Hydrogen peroxide (H 2 O 2) was also reduced in treated fruit during storage. Total phenolic content (TPC), antioxidant activity (AA), and catalase activity (CAT) were higher in treated than control fruit during storage. At the end of storage, the most TPC was found in fruit treated with CH + 50 mM MA and CH + 5 mM OA. Also, the most AA was found in fruit treated with CMC + 5 mM OA and CH + 5 mM OA. In addition, lower unsaturated/saturated fatty acids (unSFA/SFA) ratio obtained in control and fruit treated with 100 mM MA and CMC + 100 mM MA treatments. Overall, our results showed that CH combined with 5 mM OA and CH combined with 50 mM MA were the most effective treatments for ameliorating chilling injury.
Journal of Agricultural Science and Technology, 2014
The pomegranate fruits of cvs. Malas Yazdi and Malas Ashkezar were immersed in SA (1 and 2 mM from source of acytyl salicylic acid) for five minutes, in JA (0.3 and 0.4 mM from source of n-propyl dihydrojasmonate) for fifteen minutes, in CaCl 2 (1 and 2%) for five minutes, and in distilled water for five minutes as control. Then, the fruits were stored in cold storage at 1.5±0.5 o C and 85±5% relative humidity for 2 months. Every 21 days, samples were taken out of the cold storage and were kept at 20 o C for 3 days before analysis. The analysis results revealed that treatments with SA, JA, and CaCl 2 significantly reduced the chilling injury of pomegranate fruits. The lowest chilling injury index was observed in 0.4 mM of JA-treated fruits and the highest was for untreated fruits. Electrolyte leakage of fruits increased upon treatments of fruits with 0.3 mM JA and 2 mM SA, but it was not significantly affected by other treatments. Treatments of fruits with SA, JA, and CaCl 2 had no ...