A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms DOI Creative Commons
Xiaoqian Guo, Weihua Liu,

Zhang Li-yong

и другие.

Foods, Год журнала: 2024, Номер 13(22), С. 3686 - 3686

Опубликована: Ноя. 19, 2024

This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on storage quality pepper. Four groups samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. Chili from LVEF group reduced weight loss malondialdehyde content but improved ascorbic acid contents, antioxidant potential, firmness, color attributes. could maintain integral structure stability cell wall by suppressing activities hydrolases pectin, cellulose, hemicellulose. The positive role was explained significantly higher chlorophyll lower chlorophyllase, pheophytinase, Mg-dechelatase compared CK group. Taken together, all data provide supporting evidence for a synergistic effect enhancement postharvest traits peppers.

Язык: Английский

Effects of Aqueous Ozone on Microbial Growth, Quality, and Shelf Life Extension of Chinese Bayberry (Myrica rubra Sieb. et Zucc) DOI Creative Commons

Zhongxiang He,

Li C,

Xionghui Ji

и другие.

Journal of Food Processing and Preservation, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Chinese bayberry ( Myrica rubra Sieb. et Zucc.) is highly susceptible to decay during storage, resulting in a very short shelf life. This study aimed at developing new technique for extending its life through aqueous ozone (AO) spraying. To compare the deterioration process, bayberries were treated with different AO concentrations (T1, T2, and T3 6.25, 1.25, 0.25 mg/L, respectively) control treatments (CK1: no treatment, CK2: ultrapure water spraying, CKa: sealed 0.4‐ μ m polyethylene film) under storage conditions of 3 ° C ± 0.5 25 days. Key fruit quality parameters microbial infection rates assessed throughout period. Results indicated that treatment (0.25 mg/L) extended period by least 10 days compared groups; reduced rate factor four; effectively inhibited growth moulds yeasts; delayed decline ascorbic acid content, soluble solid hardness. In contrast, T1 (6.25 caused softening dehydration skin due high concentration. conclusion, an appropriate concentration can be effective method prolonging postharvest fruits.

Язык: Английский

Процитировано

0

Postharvest quality of grapes treated with ozone mist, isolated and combined ozone gas, stored at different temperatures DOI

Eugénio da Piedade Edmundo Sitoe,

Franciane Colares Souza Usberti, Larissa P. Margalho

и другие.

Postharvest Biology and Technology, Год журнала: 2025, Номер 228, С. 113655 - 113655

Опубликована: Май 17, 2025

Язык: Английский

Процитировано

0

Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality DOI Creative Commons

Orestis Giannopoulos,

Ramsey Corn,

Camille McAvoy

и другие.

CyTA - Journal of Food, Год журнала: 2025, Номер 23(1)

Опубликована: Июнь 4, 2025

Язык: Английский

Процитировано

0

Advancing Fruit Preservation: Ecofriendly Treatments for Controlling Fruit Softening DOI Creative Commons
Sisanda Sibusiso Mthembu, Lembe Samukelo Magwaza, S.Z. Tesfay

и другие.

Horticulturae, Год журнала: 2024, Номер 10(9), С. 904 - 904

Опубликована: Авг. 26, 2024

Textural softening is a major factor that limits the storage potential of fruit. Fresh produce markets incur severe financial losses due to excessive fruit softening. The application preservation strategies aimed at mitigating crucial for optimising marketability Proposed include ecofriendly treatments, namely, hexanal, edible coatings, heat ozone and UV-C irradiation. These treatments optimise firmness retention by targeting factors affect softening, such as ethylene, respiration rates, enzymes pathogens. This review discusses mechanisms which inhibit providing insights into their effect on ethylene biosynthesis, cell wall metabolism disease resistance. Although offer promising sustainable approach delaying optimisation treatment protocols needed improve efficacy in retaining firmness. Studies reporting molecular are limited. Future studies should prioritise proteomic transcriptome analyses advance our understanding underlying delay fruit-softening process.

Язык: Английский

Процитировано

0

A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms DOI Creative Commons
Xiaoqian Guo, Weihua Liu,

Zhang Li-yong

и другие.

Foods, Год журнала: 2024, Номер 13(22), С. 3686 - 3686

Опубликована: Ноя. 19, 2024

This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on storage quality pepper. Four groups samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. Chili from LVEF group reduced weight loss malondialdehyde content but improved ascorbic acid contents, antioxidant potential, firmness, color attributes. could maintain integral structure stability cell wall by suppressing activities hydrolases pectin, cellulose, hemicellulose. The positive role was explained significantly higher chlorophyll lower chlorophyllase, pheophytinase, Mg-dechelatase compared CK group. Taken together, all data provide supporting evidence for a synergistic effect enhancement postharvest traits peppers.

Язык: Английский

Процитировано

0