Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf‐life of bell pepper (Capsicum annuum L.) during cold storage

International Journal of Food Science & Technology, Год журнала: 2024, Номер 59(10), С. 7918 - 7931

Опубликована: Апрель 17, 2024

Summary Melatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits vegetables. In the present study, effect of MT treatment was evaluated on shelf‐life bell pepper. Fruits were dipped concentrations (70, 120, 170, 220 μmol L −1 ) 20 min stored at 10 ± 1 °C days. The pepper treated with 120 significantly suppressed respiration, weight loss delayed chlorophyll degradation. Additionally, (120 reduced firmness, titratable acidity retained total phenol, flavonoid ascorbic acid content. It hindered malondialdehyde accumulation by enhanced DPPH radical scavenging antioxidant enzyme activity like superoxide dismutase, catalase peroxidase, over control. Conclusively, prolongs days superior sensory quality, surpassing control Therefore, is commercially useful technology maintaining quality prolonging

Язык: Английский

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Maintaining postharvest quality and enhancing shelf-life of bell pepper (Capsicum annuum L.) using brassinosteroids: A novel approach

South African Journal of Botany, Год журнала: 2024, Номер 169, С. 402 - 412

Опубликована: Май 2, 2024

Язык: Английский

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Investigating UV-C radiation as a non-chemical method to prevent quality loss in the pea seed during storage

Journal of Stored Products Research, Год журнала: 2025, Номер 111, С. 102532 - 102532

Опубликована: Янв. 6, 2025

Язык: Английский

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Impact of Ultraviolet‐C Light on Softening and Senescence During Storage of Peach Fruit

Journal of Food Biochemistry, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Ultraviolet‐C (UV‐C), as a physical preservation technology, has the advantages of energy saving, safety, and sanitation broad application prospects in fruit storage. In this study, peach cultivated “Xiahui 5” was used material to investigate impact UV‐C on softening, senescence, postharvest quality peaches. It discovered that postponed peak respiration, retarded loss firmness, inhibited ethylene biosynthesis during The treatment led inhibition growth soluble pectin content reduction cellulose hemicellulose content, together with suppression activities enzymes break down cell walls. resulted an increase total phenolic flavonoid contents fruit, accompanied by corresponding enhancement glutathione reductase (GR), catalase (CAT), ascorbate peroxidase (APX), superoxide dismutase (SOD). This contributed maintain fruit’s normal redox balance antioxidant capacity. malondialdehyde (MDA) lipoxygenase (LOX) activity, thereby indicating oxidative damage storage UV‐C. maintained higher ATP induced cytochrome C oxidase (COX), succinate dehydrogenase (SDH), H + K ‐ATPase, Ca 2+ ‐ATPase involved metabolism had significant maintaining status. findings suggest postpones softening senescence cellular structure homeostasis.

Язык: Английский

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Elucidating UV-C-Induced Growth Inhibition in Seashore Paspalum and Bermudagrass from Photosynthesis and Phytohormone Changes

Journal of Plant Growth Regulation, Год журнала: 2025, Номер unknown

Опубликована: Янв. 25, 2025

Язык: Английский

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Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments

International Journal of Food Science & Technology, Год журнала: 2024, Номер 59(8), С. 5794 - 5805

Опубликована: Июль 1, 2024

Summary The global demand for dehydrated onion is on the rise, driven by increasing consumer preference ready‐to‐eat convenience foods. This study focused enhancing quality and functional properties of slices (cv. Pusa Shobha) through different pre‐treatment drying conditions. Fresh were subjected to using NaCl (3%, 5% 7%) KMS (0.3%, 0.5% 0.7%) solutions 10 min, followed tray at 50 °C, 60 °C 70 temperatures varying durations 14, 12 h, respectively. Based physicochemical properties, pretreated with + h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g −1 DW), flavonoids (28.94 QE ascorbic acid (12.45 quercetin (172.88 μg DW) antioxidant activity (24.59 μmol TE DW). Additionally, it maintained superior sensory acceptability pungency (7.15 dehydration ratio (9.25%), rehydration (5.20%), lower non‐enzymatic browning (0.36) moisture content (5.75%). Hence, optimised treatment ‘Pusa Shobha’ KMS, yields compounds, acceptability, enhanced properties. findings his research offer valuable technology food industry, providing a practical efficient method produce high‐quality slices.

Язык: Английский

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Recent Trends in Postharvest Treatments for Fruits and Vegetables

Опубликована: Янв. 1, 2024

Язык: Английский

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Assessment of quality and antioxidant capacity of peach in response to different UV‐C dose irradiation

Journal of Food Science, Год журнала: 2024, Номер unknown

Опубликована: Окт. 22, 2024

Abstract The effects of different doses UV‐C irradiation (0, 0.5, 1.0, 2.0, and 4.0 kJ m −2 ) on the quality antioxidant capacity peach fruit were examined. Results showed that at 2.0 led to higher firmness total soluble solids, as well lower weight loss decay index. Additionally, fruits irradiated with exhibited increased production reactive oxygen species, which in turn stimulated synthesis phenolics flavonoids enhanced activities superoxide dismutase, catalase, peroxidase, ascorbate peroxidase. Overall, best abiotic stress effect was observed irradiation, resulting improved shelf during storage. Practical Application This study provides a theoretical basis for application preservation.

Язык: Английский

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Effect of different light spectra from light-emitting diodes (LEDs) on the postharvest quality of vegetables and fruits. A Review

Greenhouse Plant Production Journal., Год журнала: 2024, Номер 1(4), С. 73 - 92

Опубликована: Дек. 1, 2024

Язык: Английский

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