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Sunil Pareek - One of the best experts on this subject based on the ideXlab platform.

  • modulatory effects of exogenously applied polyamines on Postharvest Physiology antioxidant system and shelf life of fruits a review
    International Journal of Molecular Sciences, 2017
    Co-Authors: Sunil Sharma, Sunil Pareek, Narashans Alok Sagar, Daniel Valero, Maria Serrano
    Abstract:

    Polyamines (PAs) are natural compounds involved in many growth and developmental processes in plants, and, specifically in fruits, play a vital role regulating its development, ripening and senescence processes. Putrescine (PUT), spermine (SPE), and spermidine (SPD) are prominent PAs applied exogenously to extend shelf life of fruits. They also originate endogenously during developmental phases of horticultural crops and simultaneously affect the quality attributes and shelf life. Their anti-ethylene nature is being exploited to enhance the shelf life when exogenously applied on fruits. In growth and development of fruits, PA levels generally fall, which marks the beginning of senescence at Postharvest phase. PUT, SPE and SPD treatments are being applied during Postharvest phase to prolong the shelf life. They enhance the shelf life of fruits by reducing respiration rate, ethylene release and enhance firmness and quality attributes in fruits. PAs have a mitigating impact on biotic and abiotic stresses including chilling injury (CI) in tropical and sub-tropical fruits. PAs are environment friendly in nature and are biodegradable without showing any negative effect on environment. Biotechnological interventions by using chimeric gene constructs of PA encoding genes has boosted the research to develop transgenic fruits and vegetables which would possess inherent or in situ mechanism of enhanced biosynthesis of PAs at different stages of development and thereby will enhance the shelf life and quality in fruits. Internal and external quality attributes of fruits are improved by modulation of antioxidant system and by strengthening biophysical morphology of fruits by electrostatic interaction between PAs and phospholipids in the cell wall.

  • Postharvest Physiology and technology
    2015
    Co-Authors: Sunil Pareek, Noureddine Benkeblia, Jules Janick, Shifeng C Caod, Elhadi M Yahiae
    Abstract:

    Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen tree whose fruit is consumed both fresh and processed. Loquat fruit is a good source of minerals and carotenoids, while the kernel is rich in protein and carbohydrates. It has been considered a non-climacteric fruit, but there is evidence that some cultivars have a ripening pattern similar to that of climacteric fruits. The fruit has a short Postharvest life at ambient temperatures and is susceptible to physical and mechanical damage, loss of moisture and nutrients, and decay. Low-temperature storage extends the shelf life of loquat fruit, but some cultivars are severely affected by chilling injury and flesh browning during cold storage. Purple spot, browning and leatheriness are major Postharvest disorders. The shelf life of loquat can be extended by modified or controlled atmosphere storage as well as by Postharvest treatment with 1-methyl cyclopropene or methyl jasmonate

  • Postharvest biology and technology of pomegranate
    Journal of the Science of Food and Agriculture, 2015
    Co-Authors: Sunil Pareek
    Abstract:

    Pomegranate is a subtropical and tropical fruit of great importance from a health point of view. Despite increasing consumer awareness of the health benefits of pomegranate, consumption of the fruit is still limited owing to poor Postharvest handling, storage recommendations, short shelf life and quality deterioration during transportation, storage and marketing. The occurrence of physiological disorders such as husk scald, splitting and chilling injury is another challenge reducing marketability and consumer acceptance. Recently, notable work on Postharvest biology and technology has been done. Pomegranate is highly sensitive to low-oxygen (<5 kPa) atmospheres, chilling injury and decay. One of the major problems associated with pomegranate fruit is excessive weight loss, which may result in hardening of the husk and browning of the rind and arils. To reduce chilling injury incidence and to extend storability and marketing of pomegranates, good results were obtained with polyamine, heat, salicylic acid, methyl jasmonate or methyl salicylate treatments prior to cold storage. This article reviews the maturity indices, changes during maturation and ripening, Postharvest Physiology and technology of pomegranate fruit as well as the various Postharvest treatments for maintaining fruit quality. © 2015 Society of Chemical Industry

  • Postharvest Physiology and technology of loquat eriobotrya japonica lindl fruit
    Journal of the Science of Food and Agriculture, 2014
    Co-Authors: Sunil Pareek, Noureddine Benkeblia, Jules Janick, Elhadi M Yahia
    Abstract:

    Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen tree whose fruit is consumed both fresh and processed. Loquat fruit is a good source of minerals and carotenoids, while the kernel is rich in protein and carbohydrates. It has been considered a non-climacteric fruit, but there is evidence that some cultivars have a ripening pattern similar to that of climacteric fruits. The fruit has a short Postharvest life at ambient temperatures and is susceptible to physical and mechanical damage, loss of moisture and nutrients, and decay. Low-temperature storage extends the shelf life of loquat fruit, but some cultivars are severely affected by chilling injury and flesh browning during cold storage. Purple spot, browning and leatheriness are major Postharvest disorders. The shelf life of loquat can be extended by modified or controlled atmosphere storage as well as by Postharvest treatment with 1-methyl cyclopropene or methyl jasmonate. c � 2014 Society of Chemical Industry

  • Postharvest Physiology and technology of annona fruits
    Food Research International, 2011
    Co-Authors: Sunil Pareek, Elhadi M Yahia, O P Pareek, R A Kaushik
    Abstract:

    Annona comprises many species but 5 of them are of significant commercial importance, namely the custard apple, cherimoya, soursop, bullock's heart and atemoya. The Postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. Annonas are climacteric fruit, generally characterized by high respiration and ethylene production, and are chilling sensitive. Extended fruit storage periods are still not possible, mainly because of the high susceptibility to chilling injury. Although still limited, there has been some Postharvest research on these fruits in the last 2–3 decades, but scattered in diverse sources, especially local and regional sources and in several languages, and therefore this review attempts to outline some of the important findings, especially on maturity and harvesting indices, respiration, ethylene production, ripening changes, different treatments to extend the storage and shelf life of the fruit.

Fabio Mencarelli - One of the best experts on this subject based on the ideXlab platform.

  • influence of high carbon dioxide and low oxygen on the Postharvest Physiology of fresh truffles
    Postharvest Biology and Technology, 2010
    Co-Authors: Shadi Elias Hajjar, Rinaldo Botondi, Riccardo Massantini, Panagiotis Kefalas, Fabio Mencarelli
    Abstract:

    Abstract Truffles are one of the most prized of foods but also one of the most perishable. Storing fresh truffles entails the use of low temperatures and the addition of carbon dioxide, but the effect of carbon dioxide on truffle metabolism is largely unknown. Treatment with 50% CO 2  + 5% O 2 at 2 °C for 29 d caused a reduction in polyphenol contents and antioxidant activity compared to the controls (air treatment). ADH (alcohol dehydrogenase) and LDH (lactate dehydrogenase) activities in CO 2 -treated samples decreased together with the related metabolites, ethanol and lactic acid, but on day 29 (final sampling) they increased again, reaching the initial levels but still below the concentrations of air-treated samples. Polyamine contents decreased initially in CO 2 -treated samples more than in air-treated truffles but at the final sampling increased significantly (1.5–2.3-fold). In summary, polyphenol metabolism, anerobic pathways, and polyamine biosynthesis are reduced by high CO 2 and low O 2 atmospheres, suggesting reduced general cell metabolic activity associated with reduced senescent activity, or stress effects. The rapid increase of polyamines and anaerobic metabolism could be an index of the reaction to stress only at the end of storage, and the increase in polyamines could provide protection against pathogen attack.

  • technological parameters of water curing affect Postharvest Physiology and storage of marrons castanea sativa mill marrone fiorentino
    Postharvest Biology and Technology, 2009
    Co-Authors: Rinaldo Botondi, Andrea Bellincontro, Roberto Forniti, Matteo Vailati, Riccardo Massantini, Fabio Mencarelli
    Abstract:

    Abstract Little is known about the biochemistry of the marron ( Castanea sativa cv Marrone fiorentino) when it is soaked in water for the curing process; the immersion treatment time is still empirical and based on traditional knowledge. A study was carried out by keeping marrons in water for 7 d at 14 °C. Tap water and acid water (pH 3) were used in the following water/marron ratios 1:1, 1:2, and 3:2. After curing, the marrons were moved to air storage at room temperature (20 °C and 90% RH) for 1 week (shelf-life), and at 0 °C and 90% RH for 60 d. A large accumulation of carbon dioxide in the head space of the glass jar where the marrons were kept, was observed during water soaking, above all in samples in acid water with a water/marron ratio 1:2. In the first 5 d of water curing, a significant increase in acetaldehyde concentration and phenol content was measured in the marron pulp and subsequently, both compounds declined. Ethanol decreased slightly or remained constant. During the following week of shelf-life, the lowest respiration rate was measured in 1:1 and 1:2 samples while the highest rate was measured in acid water samples. SSC (solid soluble contents) increased in marrons soaked in acid water but remained constant under shelf-life conditions. SSC, ethanol, acetaldehyde and polyphenols did not change following storage at 0 °C for 2 months, but acid water samples showed a higher percentage of decayed marrons. Finally, it is possible to define some technological parameters. The immersion time of marrons in water must be at least 5 and no longer than 7 d, in order to avoid cell destruction. A water/marron ratio of 1:1 is advised. Using acid water, the samples with the ratios of 1:2 and 1:1 showed higher polyphenol and sugar contents. However, the metabolic response of these marrons was assumed to be a “stress response” to acid water.

  • Postharvest Physiology of red chicory stored at 0 and 6 c
    Italian Journal of Food Science, 1996
    Co-Authors: Rinaldo Botondi, Riccardo Massantini, Giovanni Anelli, Fabio Mencarelli
    Abstract:

    The Postharvest physiological behaviour of red chicory plants was investigated at 0° and 6°C by determining ethylene and carbon dioxide production. After two days of low temperature storage, a rise in these physiological parameters was observed. during 6 days of storage, red chicory plants kept at 0°C showed a lower production of ethylene than samples stored at 6°C. After increasing the temperature to 20°C for 2 days, the 0°C sample exhibited a peak, about 2-fold higher than the 6°C sample. Accumulation of 1-amino-1-cyclopropane carboxylic acid, a precursor of ethylene, had the reverse trend, with higher values in plants kept at 0°C. Respiration (carbon dioxide production) was not affected by temperature. Putrescine increased on the second day of storage at both temperatures and then remained high in plants stored at 0°C but decreased in those stored at 6°C. Spermidine increased as well as putrescine but remained high during the entire storage period, regardless of temperature. Room temperature did not affect the polyamine concentration. Due to the higher ethylene production after increasing the temperature to 20°C and the accumulation of putrescine and spermidine in samples kept at 0°C, we believe that red chicory plants could be stored at 6°C for a couple of weeks without showing any injurious external symptoms. This also takes into account that there is no difference in the respiration heat load between the two temperatures.

R A Kaushik - One of the best experts on this subject based on the ideXlab platform.

  • Postharvest Physiology and technology of annona fruits
    Food Research International, 2011
    Co-Authors: Sunil Pareek, Elhadi M Yahia, O P Pareek, R A Kaushik
    Abstract:

    Annona comprises many species but 5 of them are of significant commercial importance, namely the custard apple, cherimoya, soursop, bullock's heart and atemoya. The Postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. Annonas are climacteric fruit, generally characterized by high respiration and ethylene production, and are chilling sensitive. Extended fruit storage periods are still not possible, mainly because of the high susceptibility to chilling injury. Although still limited, there has been some Postharvest research on these fruits in the last 2–3 decades, but scattered in diverse sources, especially local and regional sources and in several languages, and therefore this review attempts to outline some of the important findings, especially on maturity and harvesting indices, respiration, ethylene production, ripening changes, different treatments to extend the storage and shelf life of the fruit.

  • Postharvest Physiology and storage of ber
    Stewart Postharvest Review, 2009
    Co-Authors: Sunil Pareek, R A Kaushik, Lisa Kitinoja, Ravinder Paliwal
    Abstract:

    Purpose of review: This article reviews studies conducted on maturity indices, climacteric behaviour, artificial ripening, and pre- and Postharvest treatments, which affect the shelf-life, packaging, storage and Postharvest pathology of ber fruits. Findings: Ber fruits show climacteric respiration behaviour. Various maturity indices including colour, total soluble solids, harvesting date, days from full bloom to maturity, etc, have been characterised. The Postharvest quality and shelf-life of ber fruits are influenced by both pre- and Postharvest factors; plant growth regulators, stage of maturity, composition of fruits, storage conditions, type of storage and packaging have been identified as important factors. Low storage temperatures (3–5 o C) can extend the shelf-life beyond 2–3 weeks. Limitations: Ber is largely found in India and not much advanced research has been carried out on this fruit. To date standardised storage conditions are not available for commercial recommendations. Controlled and modified atmosphere use has not been investigated. Directions for further research: More attention should be focused on characterising the Physiology of ber fruit, including ripening, gene expression, protein synthesis and regulation of enzymes catalysing sugar formation and translocation. Reliable maturity and international standards, with respect of quality, should be developed. Low temperature storage methods such as controlled and modified atmosphere should be studied and standardised, and ethylene management with 1-methylcyclopropene should be investigated.

Chalermchai Wongsaree - One of the best experts on this subject based on the ideXlab platform.

  • Postharvest Physiology and quality maintenance of tropical fruits
    Postharvest Handling (Third Edition)#R##N#A Systems Approach, 2014
    Co-Authors: Chalermchai Wongsaree, Sompoch Noichinda
    Abstract:

    Tropical fruits are grown and developed in high temperature climatic zones, presenting a biodiversity of fruit cultivars varying in structure, characteristics and Physiology. Their exotic appearances attract consumers around the world. Many fruits exhibit respiratory and ethylene production patterns associated with fruit maturation. Physiological changes of climacteric fruits depend on independent ripening of the pulp and rind. Practices during production, handling, and storage lead to Postharvest disorders of the fruits. Most tropical fruits are sensitive to low-temperature storage with an optimum storage temperature of 13±1°C. Physiological disorders resulting from metabolic responses of the fruit to the storage environment decrease their marketable values. A practical protocol for delivering tropical fruits of good quality to the consumer is to harvest both climacteric and non-climacteric fruits at the proper maturity and apply the proper Postharvest handling techniques such as artificial ripening to balance quality concerns with distribution requirements.

  • Postharvest Physiology and browning of longkong aglaia dookkoo griff fruit under ambient conditions
    Postharvest Biology and Technology, 2009
    Co-Authors: I Lichanporn, V Srilaong, Chalermchai Wongsaree, S Kanlayanarat
    Abstract:

    Abstract Longkong ( Aglaia dookkoo Griff.) fruit rapidly loses its yellow skin color and turns brown after harvest. We aimed to elucidate the Postharvest Physiology and browning mechanism of longkong fruit stored at a 70–85% RH and at room temperature (25 °C). The respiration rate slightly decreased with progressive fruit browning, while ethylene production was dramatically increased. Preliminary experiments showed that ethylene treatment markedly increased peel browning, suggesting that this is induced by ethylene. The peel L -value continuously decreased during storage, in relation to the severity of peel browning. The peel surface morphological data indicated that the ultrastructure of longkong peel collapsed after harvest, especially around brown areas. The total phenolic content of peel tissue rapidly increased, concomitant with rapid increases in phenylalanine ammonia lyase (PAL) activity and browning score on day 2. Tissue from the lower part of the fruit had higher total phenolic contents, as well as polyphenol oxidase (PPO) and PAL activities, compared to the top and middle parts of the fruit; however, peroxidase (POD) activity slightly changed during storage, possibly independent of phenol oxidation. The browning of longkong peel was not associated with changes in soluble solids contents, titratable acidity or ascorbic acid levels.

M Tiznado - One of the best experts on this subject based on the ideXlab platform.

  • Postharvest Physiology of bell peppers stored in low density polyethylene bags
    Lwt - Food Science and Technology, 1993
    Co-Authors: Gustavo Gonzalez, M Tiznado
    Abstract:

    Abstract The objective of this study was to evaluate the effects of individual seal-packaging in low density polyethylene (LDPE) films and waxing treatments on the storage quality of bell peppers. Waxed and unwaxed fruits were packaged in two LDPE bags of different thickness and permeability, and stored at 10°C and 75% relative humidity (RH) for up to 40 d. The thickness and permeability to oxygen and water vapour of the films were determined. The O 2 and CO 2 levels of the package atmosphere were determined at 3-d intervals. Pepper fruits were also evaluated at 10-d intervals for changes in colour, weight loss, soluble solids, titratable acidity, pH, % decay and sensory characteristics. The activity of alcohol dehydrogenase was used as an indicator of anaerobiosis. Packaging plus waxing significantly delayed fruit senescence, reducing the change of colour, weight loss, firmness, and % decay with respect to the waxed and unwrapped fruits. No abnormal flavours were detected in peppers stored at 10°C for up to 40 d. These results demonstrate that LDPE bags plus waxing can be efficiently used to prolong the shelf-life of the bell peppers up to 20 d, without significant alteration of the Postharvest quality of peppers.