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Contents of A, sucrose B, fructose C, glucose D, malic and E, lactic acid of loquat fruit with and without 1-MCP treatment during storage at 1°C. Values are the means ±SE of triplicate assays.
Source publication
Freshly harvested loquat fruit were pretreated with 50 nl/L 1-methylcyclopropene (1-MCP) for 24 h at 20°C and then stored at 1°C for 35 days to investigate the effect of 1-MCP on fruit nutritive and functional properties. The results show that 1-MCP-treated fruit exhibit a lower incidence of decay and higher levels of total soluble solids, total ti...
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Context 1
... contents in loquat fruit Fructose, glucose and sucrose were found to be the three major sugars in loquat fruit, and their concentration varied based on the time of postharvest storage. For sucrose content, a general decrease was observed during the whole storage time, whereas fructose and glucose contents initially increased and then decreased (Fig. 3AÁC). Fruit treated with 1-MCP maintained higher levels of sugars compared with the control fruit. Organic acids are minor components of loquat fruit, but they contribute important attributes to flavour that, in combination with sugar, have an impact on sensory quality of loquats ( Ding et al. 1998;Chen et al. 2009). Malic acid was the ...
Context 2
... loquat fruit. Lactic acid was also detected but at a lesser amount. Malic acid levels decreased during the whole storage period, whereas lactic acid levels increased during the initial storage period and then declined in control and 1-MCP-treated fruit. The levels of these two acids remained higher in 1-MCP-treated fruit than in the control fruit (Fig. 3DÁE). These results suggest that 1-MCP treatment can improve the organoleptic quality of loquat fruit during storage by maintaining higher levels of sugars and organic acids. ...
Citations
... Moreover, the use of 1-MCP significantly maintained elevated levels of catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activities throughout the storage period (Li et al., 2020) [16] . The results were in accordance with loquat (Cao et al., 2011) [31] and peach (Jinn et al., 2011) [32] . [31] . ...
... The results were in accordance with loquat (Cao et al., 2011) [31] and peach (Jinn et al., 2011) [32] . [31] . Results were in accordance with study by [33] in Huangguan pears, by (Zhang et al., 2013) [34] in avocado and by (Ozturk et al., 2021) [35] in jujube. ...
... Results were in accordance with study by (Cao et al., 2011) [31] in loquat and by (Lee et al., 2017) [38] in Fuji apple. ...
... 1-MCP is an ethylene inhibitor that is used for quality management and extending the shelf life of many horticultural commodities [73][74][75][76][77]. 1-MCP has been found to be very effective against internal browning and fruit decay incidence, with better sensory attributes in 'Luoyangqing' loquat during storage as well as maintained membrane integrity, reduced oxidation of polyphenols, superoxide anion accumulation, and activities of PPO and LOX enzymes [21]. Similarly, 1-MCP application lowered fruit decay in 'Qingzhong' loquat by inhibiting reactive oxygen species (ROS) production due to effective 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and lower activity of the PPO enzyme [78]. The application of 1-MCP before cold storage alleviated CI symptoms with a considerable decrease in electrolyte leakage, H 2 O 2 , superoxide radicals, and MDA content by maintaining lower activities of phospholipase C (PLC) and LOX enzymes and higher CAT enzyme activities [79]. ...
Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases.
... The reduction in TAC content in untreated fruits could be correlated with reduced AAC content during the storage period. Similar, retention in TAC in 1-MCPtreated loquat fruits was reported by Cao et al. (2011). ...
Guava fruits remain biologically active even after harvest as they continue respiration and other physioligical activites. Being climacteric in nature, guava fruits senesce fast duringstorage. To extend the storage life of guava fruits, they were treated with 1-MCP 500 ppb and found that 1-MCP could extend the storage life of guava. 1-MCP-treated fruits retained greater fruit texture (2.17 N) with reduced respiration (54.57 CO2 mg/kg/h), ethylene (5.02 µl/kg/h) and pectin methylestaerase activity (1.21 units/ml) after 21 days of storage period when compared to untreated fruits. To determine the effects of 1-MCP on ripening, various physiological, biochemcial and gene expression parameters were studied. The results showed that 1-MCP delayed respiration and ethylene peak by maintaining the quality parameters like ascorbic acid content (129.24 mg/100 g), antioxidant activity (199.2 AAE/100 g), phenols (528.93 GAE/100 g) and sugar acid ratio (16.05% acid) in the fruits. RNA isolation protocol was developed using Tris saturated phenol and sodium dodecyl sulfate. This rapid protocol allowed us to isolate quality RNA from guava pulp. Further, RT-qPCR gene expression analysis of expansin and ACC synthase genes reveled that the texture and ethylene production were significantly down regulated with 1-MCP treatment. The present reserach work highlighted the effect of 1-MCP in extending the shelf life of guava fruits by regulating physiological and biochemical processes during friut ripening, and their validation through gene expression studies provide insights for manipulaiton of genes involved in climacteric fruit ripening.
... Visual quality analysis of each fruit was carried out by following the 0-5 scale of Silva et al. (2015). Moreover, the decay incidence (DI) of the mandarin fruits, which was caused by P. italicum and P. digitatum, was calculated as %, by using the 0-3 scale of Cao et al. (2011). To determine the juice content of each fruit, the fruits were half-cut and then the juice was squeezed by an automatic machine. ...
... The respiration rates (RR) of the replications were then determined by using the method and formula of Fonseca et al., (2002) and calculated as CO 2 (ml CO 2 kg -1 h -1 ). The 0-3 scale of Cao et al., (2011) was followed for the determination of the decay incidence (DI) as percentage (%) and the method (0-5 scale from worst to best) reported by Silva et al., (2015) was used for the observation of the visual quality (including pathogenic decay and fruit browning). A standard penetrometer with a 5 mm diameter probe was used to measure fruit firmness as kg cm -2 . ...
... Standard ratio method was used for that. Afterwards, decay incidence of the fruits was described by following the method of Cao et al. (2011) and indicated as percentage (%). The visual quality of the fruits was then measured by following the 0-5 scale reported by Kahramanoğlu and Wan (2020). ...
Weeds are the plants growing where they are bot desired and are notorious yield reducers that are responsible for significant crop yield and quality losses in agricultural areas. Common poppy is one of these plants. As can be understood from the title, the purpose of this study was to test the possibility of using fruit extracts of common poppy (Papaver rhoeas L.) for the preservation of fruit quality. The experiments were conducted with apricot fruits cv. ‘Şalak’. Two different concentrations (0.5% and 2.5%) of P. rhoeas fruit extracts together with an un-treated control treatment were tested in the current work. Studies were carried out with three replications for each treatment, where each replication consisted of six individual fruits. Studies were continued for 42 days and the fruits were stored at 0.0±0.5 °C with 90-95% relative humidity. Different quality parameters of apricot fruits were measured and noted with 7-days interval. It was found that the hypothesis of current research was acceptable, where the fruit extracts of P. rhoeas were found to reduce weight loss at the apricot fruits, help to reduce disease severity, maintain visual quality of the fruits, reduce the chilling injury and fruit firmness and significantly influence the ascorbic acid content by delaying its reduction. Overall, findings of current work suggest that the P. rhoeas fruit extracts have ability to maintain postharvest quality of apricot fruits and further studies are required to determine the exact mechanism and the responsible constituents.
... Previous investigations demonstrated that peach fruit treated with 1-MCP effectively stimulated the scavenge capacity of DPPH, O 2 − , and HO•, which were crucial for the regulation of defense system and the maintenance of normal intracellular homeostasis [22]. Cao et al. [32] proposed that 1-MCP treatment effectively maintained higher antioxidant activity as measured by the scavenging capacity against DPPH and O 2 − radicals in loquat fruit. In the current study, 1-MCP treatment maintained a higher radical scavenging rate in hardy kiwifruit fruit throughout the storage time, and radical scavenging rate was positively correlated with antioxidant enzyme activity, suggesting that the application of 1-MCP effectively enhanced radical scavenging rate, suppressed the accumulation of ROS, and maintained membrane integrity in hardy kiwifruit, as well as delayed the ripening and senescence of fruit (Fig. 5). ...
The storage life of optimum quality in postharvest hardy kiwifruit (Actinidia aruguta) is short. The effect of 0.8 μL L−1 1-Methylcyclopropene (1-MCP) on the storage quality of harvested hardy kiwifruit was investigated at temperature of 1 °C for 70 days. The results indicated that 1-MCP treatment maintained the firmness and total soluble solids content of hardy kiwifruit as well as inhibited the respiratory rate and the decrease of vitamin C and glutathione contents. The antioxidant enzymes activity of superoxide dismutase, peroxidase, catalase, and glutathione reductase were enhanced in 1-MCP treatment hardy kiwifruit, meanwhile, 1-MCP treatment induced the radical scavenging capacity (DPPH radical scavenging rate, hydroxyl radical scavenging rate, and superoxide anion scavenging capacity) in fruit during storage. These results demonstrated that hardy kiwifruit with 1-MCP treatment stimulated a series of physiological responses to delay ripening and senescence and improve storage quality. Therefore, 1-MCP treatment could be used to extend the shelf-life of commercially produced hardy kiwifruit.
... The fruits with a CI index of 0.4 or higher were considered as unacceptable for consumers as suggested by Ghasemnezhad et al. (2011). Finally, decay incidence (DI -caused by microorganisms and brown rot), was also observed by using the 4-point scale formula as suggested by Cao et al. (2011). The meanings of scale scores were as follows: 0 referring no decay, 1 equalling to slight 1 ) + (1 × N 2 ) + (1 × N 3 )] × 100 / (3 × N)}. ...
... These chilling injuries are called lignification, which decreases the quality and commercial value of the loquat fruit (Huang et al., 2019;Jin et al., 2014;Lin et al., 2018). To date, many strategies such as glycine betaine with hot water treatment, chitosan/nano-silica coating treatment, and application of 1-methyl cyclopropene (1-MCP) have been developed to alleviate chilling injury and prolong the storage period of loquats (Cao et al., 2011b;Song et al., 2016;Zhang et al., 2016). However, most of these methods present potential risks to health and safety or are commercially unreasonable (Liu et al., 2018b). ...
This study investigated the effects of melatonin (MT) treatment on the edible qualities and lignification in loquat fruit during cold storage (4 °C) for 25 days. The results exhibited that 50 μM MT treatment effectively maintained the external quality of loquat fruit by reducing weight loss and firmness. MT treatment suppressed the decline of sucrose while slowing the changes in glucose and fructose contents. MT application to loquat fruit also increased the contents of phenolic compounds (chlorogenic acid and neochlorogenic acid) and organic acids (malic acid, oxalic acid, and tartaric acid), thereby maintaining the flavor and nutritional quality of loquat fruit. Compared to untreated fruit, MT treatment reduced the accumulation of malondialdehyde (MDA) and improved antioxidant capacity in loquat fruit, as indicated by higher ABTS, DPPH, and FRAP. Furthermore, MT treatment heavily regulated lignin biosynthesis-related enzyme activities during cold storage, including phenylalanine ammonia-lyase (PAL), 4-coumarate: coenzyme A ligase (4CL), cinnamate dehydrogenase (CAD), and peroxidase (POD). Our results suggest that MT treatment could be an effective approach to alleviate lignification and maintaining the nutrition quality of loquat fruit during cold storage.
... Hoang et al. (2011) [32] also reported that 1-MCP treatment maintained higher phenolic compounds in the flesh of apples. A similar result was also obtained by Cao et al. (2011) [33] in loquat fruit. The use of HDPE prevented the exchange of gases that could cause oxidation, thereby resulting in higher phenolic compounds. ...
... Hoang et al. (2011) [32] also reported that 1-MCP treatment maintained higher phenolic compounds in the flesh of apples. A similar result was also obtained by Cao et al. (2011) [33] in loquat fruit. The use of HDPE prevented the exchange of gases that could cause oxidation, thereby resulting in higher phenolic compounds. ...
... Chang et al. (2002) [45] reported that antioxidant activity is correlated with reducing power. Cao et al. (2011) [33] have also confirmed that 1-MCP fruit treatment prevents the decrease in reducing power, thereby retaining higher reducing power values. Several bioactive compounds (ascorbic acid, anthocyanins, phenol, and flavonoid content) could have contributed to this study's higher reducing power reduction. ...
The present study investigates the effects of oxalic acid and 1-methylcyclopropane (1-MCP) treatments in combination with low-density polyethylene (LDPE) and high-density polyethylene (HDPE) on the post-harvest storage of litchi fruits. The physicochemical properties, bioactive compounds, antioxidant activities, and dismutase enzyme activity (SOD) of treated and untreated litchi fruits were examined during 30 days of storage at 4 ℃. The most effective combination was 1-MCP and HDPE packaging, which lowered the weight loss and preserved the red pericarp. Fruits treated with 1-MCP and HDPE also exhibited higher content of ascorbic acid (74.73–34.95 mg/100 g), total phenol (55.70–28.83 mg/100 g), and total flavonoid content (82.46–48.54 mg/100 g), whereas anthocyanin content (0.24–0.39 mg/100 g) was lowered during the entire storage period. In addition, higher levels of DPPH activity, reducing power, and SOD activity were observed in 1-MCP and HDPE-treated fruits. While antioxidants, SOD activities, and acidity were positively associated with total phenol and flavonoid content, these were negatively associated with anthocyanin content. Thus, the combined treatment of 1-MCP and HDPE are proposed as a sustainable strategy to preserve red pericarp, improve quality, and increase fruit shelf life of litchi.
