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Yang Z.,Zhejiang Wanli University | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Cai Y.,Nanjing Agricultural University | Zheng Y.,Nanjing Agricultural University
Innovative Food Science and Emerging Technologies | Year: 2011

The effect of ultrasound (40 kHz, 10 min) and salicylic acid (SA, 0.05 mM) either separately, or combined on blue mold caused by Penicillium expansum in peach fruit was investigated. The results showed that the application of SA alone could reduce blue mold, while the use of ultrasound had no effect. Our results also revealed that SA combined with ultrasound treatment was more effective in inhibiting fungal decay during storage than the SA treatment alone. The combined treatment increased the activities of defense enzymes such as chitinase, β-1,3-glucanase, phenylalanine ammonia-lyase, polyphenol oxidase and peroxidase, which were associated with higher disease resistance induced by the combined treatment. Furthermore, the combined treatment did not impair the quality parameters of peach fruit after 6 days of storage at 20 °C. These results suggested that the combination of ultrasound and SA treatment may be a useful technique to reduce blue mold in peach fruit. Industrial relevance: This paper investigates the effect of ultrasound combined with SA on decay incidence of peach fruit. The results presented demonstrate that the effect of the combined treatment on the disease resistance and fruit quality should be considered by processors prior to its adoption as a preservation technique. © 2011 Elsevier Ltd. All rights reserved. Source


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Zheng Y.,Nanjing Agricultural University
Postharvest Biology and Technology | Year: 2012

The effect of 1-methylcyclopropene (1-MCP) on senescence and quality maintenance of green bell pepper fruit was investigated. To explore the optimum concentration of 1-MCP to delay senescence, pepper fruit were treated with 0.5, 1.0 or 1.5μLL -1 1-MCP and then stored for 10d at 20°C. The results showed that the application of 1-MCP at 1.0μLL -1 was most effective in delaying senescence, manifested as chlorophyll degradation and increase in weight loss. 1-MCP treated peppers had higher levels of chlorophyll, protein and vitamin C and lower respiration rates and ethylene production compared with that in control peppers. In addition, 1-MCP enhanced activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and levels of polyamines including putrescine, spermidine and spermine. These results suggested that the delaying senescence of green bell pepper by 1-MCP treatment is associated with enhanced antioxidant enzyme activities and polyamine contents. © 2012 Elsevier B.V. Source


Yang A.,Nanjing Institute of Technology | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Cai Y.,Nanjing Agricultural University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2011

Peach fruit were immersed in 5 mM γ-aminobutyric acid (GABA) solution for 10 min at 20 °C and then stored at 1 °C for 5 weeks to investigate the effect of GABA treatment on chilling injury (CI), antioxidant enzymes and energy status in peach fruit. The results showed that GABA treatment significantly inhibited CI incidence of peaches and enhanced activities of antioxidant enzymes, such as superoxide dismutase, catalase, ascorbate peroxidase, glutathione peroxidase, glutathione S-transferase, monodehydroascorbate reductase and dehydroascorbate reductase. The treatment also increased contents of adenosine triphosphate and adenosine diphosphate, but lowered adenosine monophosphate content, which resulted in a higher level of energy charge in treated fruit. These results indicated that GABA increased chilling tolerance of peach fruit through enhancing its enzymatic antioxidant system and maintaining energy status in peach fruit. © 2011 Elsevier Ltd. All rights reserved. Source


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2013

The relationship between chilling injury and sugar metabolism was investigated in loquat fruit stored at 1°C for 35 days. No symptoms of chilling injury occurred in the fruit, of 'Ninghaibai' cultivar, during the whole storage whereas, in 'Dahongpao' fruit, severe chilling symptoms were observed after 20 days of storage at 1°C. 'Ninghaibai' fruit had higher levels of glucose and fructose and higher activities of sucrose hydrolyzing enzymes, such as sucrose synthase-cleavage and invertase, than had 'Dahongpao'. Furthermore, the chilling resistant 'Ninghaibai' fruit also showed higher activities of hexokinase and fructokinase, involved in hexose phoshorylation and sugar signal generation. These results suggest that the higher content of hexoses and activities of hexose sensors were likely part of the mechanism for chilling tolerance of loquat fruit. © 2012 Elsevier Ltd. All rights reserved. Source


Cao S.,Nanjing Agricultural University | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Cai Y.,Nanjing Agricultural University | Yang Z.,Zhejiang Wanli University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2012

Loquat fruit were pretreated with 10 μmol l -1 methyl jasmonate (MeJA) for 24 h at 20 °C and then stored at 1 °C for 35 days to investigate the effect of MeJA treatment on chilling injury (CI) and changes in the contents of proline and γ-aminobutyric acid (GABA). The control fruit exhibited severe flesh leatheriness, a specific CI symptom, after 21 days of storage at 1 °C, but it was reduced in MeJA-treated fruit. During the development of CI in fruit, proline and GABA accumulated with the storage time, while MeJA treatment enhanced the increases in proline and GABA contents. The MeJA-treated fruit exhibited higher activities of Δ 1-pyrroline- 5-carboxylate synthetase (P5CS), ornithine δ-aminotransferase (OAT) and glutamate decarboxylase (GAD), and lower proline dehydrogenase (PDH) activity than control during storage. These results suggest that the reduction in CI in loquat fruit by MeJA may be due to the increased proline and GABA contents. © 2012 Elsevier Ltd. All rights reserved. Source

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