☆ 4.1 Article

Shelf life quality retention and decay inhibition of winter jujube (Zizyphus jujuba Mill. cv. Dalidongzao) using 1-methylcyclopropene

JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Horticulture

Recent advances and development of postharvest management research for fresh jujube fruit: A review

Jin-Feng Dou et al.

Summary: In order to maintain the postharvest quality and extend the shelf-life of fresh jujube, effective postharvest technologies involving quality assessment and preservation treatments are essential. The quality degradation process of fresh jujube fruit is complex, which is affected by its internal quality and storage conditions. To achieve better preservation quality, multi-effect treatments and composite methods such as physical techniques combined with chemical treatments or biological control strategies are highly recommended.

SCIENTIA HORTICULTURAE (2023)

添加到收藏夹

Article Agriculture, Multidisciplinary

Determination of the relationship between respiration rate and ethylene production by fruit sizes of different tomato types

Hayri Ustun et al.

Summary: This study investigated the respiration rate and ethylene production of twelve commonly grown tomato cultivars in Turkey at harvest and during the ripening stage. The results showed that small-fruited cultivars had higher respiration rate and ethylene production compared to medium and large-fruited ones.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

添加到收藏夹

Article Chemistry, Applied

Glycine betaine inhibits postharvest softening and quality decline of winter jujube fruit by regulating energy and antioxidant metabolism

Jingyi Zhang et al.

Summary: Winter jujube fruit easily softens after harvest. Glycine betaine treatment can effectively maintain cell wall component content and enhance antioxidant enzyme activities and nonenzymatic antioxidants content in jujubes, therefore reducing the content of ROS and delaying the softening of postharvest jujubes.

FOOD CHEMISTRY (2023)

添加到收藏夹

Article Food Science & Technology

Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill. cv. Dongzao)

Yueying Sang et al.

Summary: Storage of winter jujube fruit at low temperature (LT) compared to room temperature (RT) delayed ripening, maintained higher firmness, and lower respiratory rate, while also showing higher antioxidant enzyme activities and related gene expression, indicating a close relationship between fruit quality parameters and antioxidant enzymes.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Propyl Gallate Treatment Improves the Postharvest Quality of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) by Regulating Antioxidant Metabolism and Maintaining the Structure of Peel

Chao Wang et al.

Summary: This study investigated the regulation mechanism of propyl gallate (PG) on the post-harvest quality of winter jujube fruits from the perspective of antioxidant metabolism and peel structure. The results showed that PG treatment delayed the development of peel color, improved fruit firmness and total soluble solids (TSS), increased the content of total phenols, total flavonoids, ascorbic acid (AsA), and reduced glutathione (GSH), and maintained the activity of several enzymes at a higher level. Furthermore, PG treatment reduced membrane oxidative damage and maintained the integrity of the pericarp structure. The appropriate concentration of PG has the potential to improve the storage and preservation of fresh fruits such as winter jujube.

FOODS (2022)

添加到收藏夹

Article Agronomy

Combined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf life

Ali Islam et al.

Summary: This study evaluated the effects of Aloe vera gel (AV) and modified atmosphere packaging (MAP) treatments on the quality of jujube fruit during cold storage and shelf life. The results showed that MAP treatment delayed weight loss and respiration rate, increased firmness and acidity, and improved vitamin C, phenol, flavonoid, and antioxidant activity levels. However, it decreased chroma and soluble solids content. AV and MAP treatments both enhanced the fruit quality during shelf life, with MAP treatment having a more pronounced effect.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects

Mai Al-Dairi et al.

Summary: Mechanical damage during transportation is a major issue for fresh produce, causing economic losses and food safety concerns. Understanding the factors affecting such damage is crucial for reducing postharvest losses.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

添加到收藏夹

Article Plant Sciences

Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of Hangjiao No. 2 Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene

Emily Patience Bakpa et al.

Summary: This study aimed to investigate the effects of different concentrations of 1-MCP on Hangjiao No.2 chili pepper during storage. The results showed that 1-MCP treatment reduced the content of malondialdehyde and the activity of superoxide dismutase, increased the activities of peroxidase and catalase, delayed the decline in vitamin C and protein content, and restored volatile aromas. Among the treatments, 1.0 μL/L 1-MCP had the best preservation effect on chili pepper fruit.

FRONTIERS IN PLANT SCIENCE (2022)

添加到收藏夹

Article Chemistry, Applied

Effect of salicylic acid treatment on antioxidant capacity and endogenous hormones in winter jujube during shelf life

Wanting Yang et al.

Summary: This study found that exogenous salicylic acid treatment improved the quality and antioxidant capacity of winter jujube fruits during low-temperature storage, reduced the respiratory intensity of the fruits, increased the content of sucrose and malic acid, and elevated the levels of endogenous abscisic acid and salicylic acid in the fruits.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

The Effects of Storage Temperature, Light Illumination, and Low-Temperature Plasma on Fruit Rot and Change in Quality of Postharvest Gannan Navel Oranges

Ying Sun et al.

Summary: This study investigated the effects of different temperatures, light illuminations, and low-temperature plasma treatments on the water loss and quality of Gannan navel oranges. The results showed that low-temperature plasma treatment followed by storage at a low temperature under continuous red or blue light illumination can effectively inhibit water loss and protect against fruit rot.

FOODS (2022)

添加到收藏夹

Article Agronomy

Transcriptome sequencing reveals mechanism of improved antioxidant capacity and maintained postharvest quality of winter jujube during cold storage after salicylic acid treatment

Yueying Sang et al.

Summary: Exogenous salicylic acid treatment delays senescence and oxidation of winter jujube fruit, maintains quality, and enhances antioxidant systems by regulating related gene expressions and metabolic pathways.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

X-ray irradiation-nonthermal processing and preservation of fresh winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)

Xiaohong Guo et al.

Summary: The research showed that X-ray treatment with 0.3 kGy dose effectively inhibited the decay of winter jujubes by preventing fungal and bacterial growth. The treatment also delayed the reddening of the jujube skin and prevented pectin decomposition. Furthermore, X-ray treatment significantly inhibited the activities of key enzymes related to fruit softening.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

添加到收藏夹

Article Food Science & Technology

Physicochemical, nutritional, and phytochemical profile changes of fermented citrus puree from enzymatically hydrolyzed whole fruit under cold storage

Rui Tao et al.

Summary: This study investigated the microbial viability, edible qualities, and flavor volatiles of enzymatically hydrolyzed 'Orah' (Citrus reticulata Blanco) puree during fermentation and storage using Lactobacillus paracasei JLPF-176 (LP) and Bifidobacterium infantis JYBI-373 (BI) as starters. The results showed that the fermented puree had sufficient viable counts and probiotic fermentation increased the content of organic acids, phenolic compounds, flavonoids, and antioxidant capacities.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Agronomy

X-rays irradiation affects flavonoid synthesis and delays reddening of winter jujube (Zizyphus jujuba Mill. cv. Dalidongzao) during cold storage

Xiaohong Guo et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

添加到收藏夹

Article Agriculture, Multidisciplinary

Physiological and metabolic analysis of winter jujube after postharvest treatment with calcium chloride and a composite film

Xiaohong Kou et al.

Summary: The treatment delayed the decline of PAL, CHS, and CHI activities and inhibited the increase in anthocyanin and quercetin contents, leading to a retardation of fruit reddening. The treated group showed enhanced fruit quality and extended shelf life.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

添加到收藏夹

Article Chemistry, Applied

Effects of 1-MCP treatment on sprouting and preservation of ginger rhizomes during storage at room temperature

Jingyi Lv et al.

Summary: The study demonstrated that 1-MCP treatment can reduce the sprouting rate of ginger rhizomes during storage at room temperature, decrease the accumulation of ROS, and maintain the quality of ginger. Further exploration of the role and mechanisms of ethylene in regulating the sprouting of ginger rhizomes would be beneficial.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

1-Methylcyclopropene treatment followed with ethylene treatment alleviates postharvest chilling injury of 'Xuxiang' kiwifruit during low-temperature storage

Hui Liu et al.

Summary: The study showed that the use of 1 μL/L ethylene treatment accelerated the development of chilling injury in kiwifruit, while the combination of 0.25 μL/L 1-MCP and 1 μL/L ethylene treatment alleviated chilling injury during low-temperature storage. This combination treatment enhanced chilling tolerance by decreasing electrolyte leakage and malondialdehyde content, maintaining membrane integrity, and increasing the activities of catalase and ascorbate peroxidase.

FOOD CONTROL (2021)

添加到收藏夹

Article Agronomy

Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages

Juana Reche et al.

Summary: Different cultivars of jujube fruit were evaluated and classified into four different maturation stages, with the highest antioxidant activity observed in stages 3 and 4 of fruit maturation.

AGRONOMY-BASEL (2021)

添加到收藏夹

Article Horticulture

Effects of harvest maturity stage on postharvest quality of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage

Yating Zhao et al.

Summary: The study highlights the significant impact of different maturity stages on the postharvest quality of winter jujube during cold storage. Winter jujube fruits harvested at the half-red maturity stage exhibited the best storage performance and highest consumer acceptance after long-term low temperature storage.

SCIENTIA HORTICULTURAE (2021)

添加到收藏夹

Article Food Science & Technology

Improving the ripening process after 1-MCP application: Implications and strategies

Cindy Dias et al.

Summary: Optimizing temperature and applying exogenous ethylene have been the main methods to reverse the effect of 1-MCP. Treatment with other phytohormones has also shown promising results. Strategies effectiveness is dependent on the cultivar, time of application, and concentration of the compound. Developing strategies tailored to each cultivar's capacity to stimulate ethylene genes is crucial for overcoming the 'evergreen' effect caused by 1-MCP.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Green & Sustainable Science & Technology

Application of Oxalic Acid and 1-Methylcyclopropane (1-Mcp) with Low and High-Density Polyethylene on Post-Harvest Storage of Litchi Fruit

Md Saddam Hossain et al.

Summary: The study found that the combination treatment of 1-MCP and HDPE is an effective method to maintain the quality of litchi fruits and extend shelf life. It can reduce weight loss, preserve the red pericarp, and increase the content of antioxidants, phenols, and flavonoids.

SUSTAINABILITY (2021)

添加到收藏夹

Article Horticulture

Evaluation of 1-methylcyclopropene (1-MCP) and low temperature conditioning (LTC) to control brown of Huangguan pears

Fangxu Xu et al.

SCIENTIA HORTICULTURAE (2020)

添加到收藏夹

Article Horticulture

Postharvest nitric oxide treatment delays the senescence of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage by regulating reactive oxygen species metabolism

Yating Zhao et al.

SCIENTIA HORTICULTURAE (2020)

添加到收藏夹

Article Horticulture

Genome wide identification of superoxide dismutase (SOD) genes and their expression profiles under 1-methylcyclopropene (1-MCP) treatment during ripening of apple fruit

Jingyi Lv et al.

SCIENTIA HORTICULTURAE (2020)

添加到收藏夹

Article Chemistry, Applied

In vitro antioxidant activity of Kyoho grape extracts in DPPH• and ABTS• assays: Estimation methods for EC50 using advanced statistical programs

Kandi Sridhar et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Chemistry, Applied

Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit

Fangxu Xu et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Agronomy

Effects of nitric oxide fumigation treatment on retarding cell wall degradation and delaying softening of winter jujube (Ziziphus jujuba Mill. cv. Dongzao) fruit during storage

Yating Zhao et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

添加到收藏夹

Article Horticulture

Evaluation of storage temperatures to astringency 'Giombo' persimmon: Storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury

Magda Andreia Tessmer et al.

SCIENTIA HORTICULTURAE (2019)

添加到收藏夹

Article Horticulture

Effects of 1-MCP on fruit quality and core browning in 'Yali' pear during cold storage

Yudou Cheng et al.

SCIENTIA HORTICULTURAE (2019)

添加到收藏夹

Article Food Science & Technology

The effect of photosensitization mediated by curcumin on storage life of fresh date (Phoenix dactylifera L.) fruit

Fahad Al-Asmari et al.

FOOD CONTROL (2018)

添加到收藏夹

Article Biochemistry & Molecular Biology

Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Qianqian Shi et al.

MOLECULES (2018)

添加到收藏夹

Article Agriculture, Multidisciplinary

A mechanistic modelling approach to understand 1-MCP inhibition of ethylene action and quality changes during ripening of apples

Sunny George Gwanpua et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

添加到收藏夹

Review Plant Sciences

Ethylene Role in Plant Growth, Development and Senescence: Interaction with Other Phytohormones

Noushina Iqbal et al.

FRONTIERS IN PLANT SCIENCE (2017)

添加到收藏夹

Article Agricultural Engineering

Total phenolic and flavonoid contents and antioxidant activity of extracts from different populations of lavandin

Iman Bajalan et al.

INDUSTRIAL CROPS AND PRODUCTS (2016)

添加到收藏夹

Article Horticulture

Effect of Calcium chloride and 1-MCP (Smartfresh™) postharvest treatment on 'Golden Delicious' apple cold storage physiological disorders

Custodia M. L. Gago et al.

SCIENTIA HORTICULTURAE (2016)

添加到收藏夹

Article Public, Environmental & Occupational Health

Influence of A-21T and C-262T genetic polymorphisms at the promoter region of the catalase (CAT) on gene expression

Khyber Saify et al.

ENVIRONMENTAL HEALTH AND PREVENTIVE MEDICINE (2016)

添加到收藏夹

Article Food Science & Technology

Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple

M. Amzad Hossain et al.

FOOD RESEARCH INTERNATIONAL (2011)

添加到收藏夹

Article Agronomy

Effect of 1-MCP treatment on nutritive and functional properties of loquat fruit during cold storage

S. Cao et al.

NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE (2011)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.