PL EN


Preferences help
enabled [disable] Abstract
Number of results
2020 | 25 | 111 - 123
Article title

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

Content
Title variants
Languages of publication
EN
Abstracts
EN
This article presents data on the effect of processing avocado fruit on the dynamics of physiological and biochemical processes during low-temperature storage. The aim was to explore the effect of processing Fuerte avocado fruit with ‘Agrokhit’, ‘KHAN-8’ and ‘Extrasol-90’ preparations on the dynamics of physiological and biochemical processes during storage. The effectiveness of the preparations on the change in physiological and biochemical processes during storage of avocado fruit was evaluated by the release of carbon dioxide during their respiration, by the activity of terminal oxidases and the hydrolysis of pectin substances. The respiration rate, the activity of terminal oxidases – catalase, peroxidase, phenol oxidase, tyrosinase – and the kinetics of the hydrolysis of protopectin and pectin depended on the type of preparation and the duration of storage. Processing avocado fruit with the examined preparations did not violate metabolism, which was regulated by change in the activity of terminal oxidases of the plant cells, a reduced respiration rate and the rate of hydrolysis of protopectin and pectin. As a result, there was an increase in the storage period and fruit ripening. To slow down the physiological and biochemical processes – to increase the duration of ripening and storage of avocado fruit – it is recommended that they be treated with chitin derivatives Agrokhit and KHAN-8.
Contributors
  • Peter the Great St. PetersburgPolytechnic University, Institute of Secondary Vocational Education
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
References
  • [1] Larina, T.V.; (2002). Tropical and subtropical fruits. “DeLi print” Publishing House, Moscow.
  • [2] Nourian, F., Kushalappa, A. C., & Ramaswamy, H. S.; (2002). Physical, physiological and chemical changes in potato as influenced by Erwinia carotovora infection. Journal of food processing and preservation, 26(5), 339-359. https://doi.org/10.1111/j.1745-4549.2002.tb00489.x
  • [3] Sellamuthu, P. S., Mafune, M., Sivakumar, D., & Soundy, P. (2013). Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado. Journal of the Science of Food and Agriculture, 93(12), 3024-3031. https://doi.org/10.1002/jsfa.6135
  • [4] Zadvornova, T.A., Kolodyaznaya, V.S.; (2011). Effect of processing apples with biological preparations on physiological and biochemical changes during cold storage of fruits. Scientific Journal NRU ITMO. «Processes and Food Production Equipment », (2).
  • [5] Shcherbakov, A.V., Shcherbakova, E. N., Mulina, S. A., REC, P. Yu., Daryu, R. F., Kiprushkina, E. I., Gonchar, L.N., Chebotar, V. K. (2017). Psychrophilic pseudomonads- endophytes as potential agents in the biocontrol of phytopathogenic and putrid microorganisms during cold storage of potatoes. Agricultural biology, 52(1). DOI: 10.15389/agrobiology.2017.1.116rus
  • [6] Wang, Z., Yang, Q., Zheng, L., & Gao, H. (2018). Advances in the application of physical methods in preservation of fresh-cut apples. Shipin Kexue/Food Science, 39(7), 338-343.
  • [7] Kiprushkina, E. I., Shestopalova, I. A., Pekhotina, A. M., Kuprina, E. E., & Nikitina, O. V. (2017). Protective-stimulating properties of chitosan in the vegetation and storing tomatoes. Progress on Chemistry and Application of Chitin and its Derivatives, 22, 77-81. DOI: 10.15259/PCACD.22.07
  • [8] Hamed, I., Özogul, F., & Regenstein, J. M. (2016). Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review. Trends in food science & technology, 48, 40-50. https://doi.org/10.1016/j.tifs.2015.11.007
  • [9] Malerba, M., & Cerana, R. (2018). Recent advances of chitosan applications in Plants. Polymers 10: 118–127. https://doi.org/10.3390/polym10020118
  • [10] Maftoonazad, N., Ramaswamy, H. S., Moalemiyan, M., & Kushalappa, A. C.; (2007). Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodia theobromae infection. Carbohydrate Polymers, 68(2), 341-349. https://doi.org/10.1016/j.carbpol.2006.11.020
  • [11] Coates, L. M., Muirhead, I. F., Irwin, J. A. G., & Gowanlock, D. H.; (1993). Initial infection processes by Colletotrichum gloeosporioides on avocado fruit. Mycological Research, 97(11), 1363-1370. https://doi.org/10.1016/S0953-7562(09)80171-8
  • [12] Amarante, C., & Banks, N. H.; (2000). Postharvest physiology and quality of coated fruits and vegetables. Horticultural reviews, 26, 161-238. https://doi.org/10.1002/9780470650806.ch4
  • [13] Scherbakov, V.G.; (2005). Biochemistry. «Giord» Publishing House,Saint-Petersburg.
  • [14] Yahia, E. M., & Carrillo-Lopez, A. (Eds.); (2018). Postharvest Physiology and Biochemistry of Fruits and Vegetables. Woodhead Publishing.
  • [15] Romanazzi, G., Sanzani, S. M., Bi, Y., Tian, S., Martínez, P. G., & Alkan, N.; (2016). Induced resistance to control postharvest decay of fruit and vegetables. Postharvest Biology and Technology, 122, 82-94. https://doi.org/10.1016/j.postharvbio.2016.08.003
  • [16] Kolodyaznaya, V.S., Kiprushkina, E.I., Shestopalova, I.A., Filippov, V.I.; (2018). Research methods for food quality indicators. University ITMO, Saint-Petersburg.
  • [17] Seymour, G. B., Taylor, J. E., & Tucker, G. A. (Eds.); (2012). Biochemistry of fruit ripening. Springer Science & Business Media.
  • [18] Bonner, J., & Varner, J. E. (Eds.); (2012). Plant biochemistry. Elsevier.
  • [19] Romanazzi, G., Feliziani, E., Baños, S. B., & Sivakumar, D.; (2017). Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical Reviews in Food Science and Nutrition, 57(3), 579-601. https://doi.org/10.1080/10408398.2014.900474
  • [20] Aghdam, M. S., & Bodbodak, S.; (2013). Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments. Scientia Horticulturae, 156, 73-85. https://doi.org/10.1016/j.scienta.2013.03.028
  • [21] Chen, Y., Sun, J., Lin, H., Lin, M., Lin, Y., Wang, H., & Hung, Y. C.; (2020). Salicylic acid reduces the incidence of Phomopsis longanae Chi infection in harvested longan fruit by affecting the energy status and respiratory metabolism. Postharvest Biology and Technology, 160, 111035. https://doi.org/10.1016j.postharvbio.2019.111035
  • [22] Toledo, L., & Aguirre, C.; (2017). Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives. Critical reviews in food science and nutrition, 57(18), 3860-3872. https://doi.org/10.1080/10408398.2016.1175416
  • [23] Bower, J. P., & Cutting, J. G.; (1988). Avocado fruit development and ripening physiology. Horticultural reviews, 10(1982), 229-271.
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-ec2912e9-46f6-4ff5-a6ed-40cca1406c48
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.