Article
Food Science & Technology
Paramee Noonim, Karthikeyan Venkatachalam
Summary: This study investigated the effects of individual salicylic acid (SA) and ultrasonication (US) treatments, as well as their combination (SA-US), on alleviating chilling injury symptoms in longkong fruit pericarp during prolonged cold storage. The results showed that the combined treatment of SA and US was more effective in controlling chilling injuries and improving antioxidant enzyme activity compared to individual treatments.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Paramee Noonim, Karthikeyan Venkatachalam
Summary: Longkong fruit treated with a combination of US and SA showed significantly increased antioxidant enzyme activities and decreased levels of membrane lytic and browning-inducing enzymes, leading to a well-controlled chilling injury index, electrolytic leakage, respiration rate, weight loss, firmness, malondialdehyde content, changes in fatty acid contents, and reactive oxygen species.
FOOD QUALITY AND SAFETY
(2022)
Article
Horticulture
Maryam Bagheri, Mahmood Esna-Ashari
Summary: This study investigates the effects of methyl jasmonate (MeJA) on chilling injuries of persimmon cv. Karaj during cold storage. The results show that MeJA treatment significantly reduces chilling injuries and preserves the quality of persimmon fruit, including physico-chemical characteristics, malondialdehyde (MDA) content, and electrolyte leakage level. MeJA treatment also increases antioxidant capacity and maintains total phenolic compounds. These effects are likely due to the protection of fruit membrane integrity and alteration in antioxidant enzymes' activities.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Applied
Yaoyao Zhao, Congcong Song, David A. Brummell, Shuning Qi, Qiong Lin, Jinfeng Bi, Yuquan Duan
Summary: Pre-treatment with salicylic acid can delay and reduce chilling injury in peaches by increasing sucrose content and activating cold response genes.
Article
Food Science & Technology
Jingda Wang, Yaqin Zhao, Zhiqian Ma, Yonghua Zheng, Peng Jin
Summary: This study demonstrates that hydrogen sulfide treatment can reduce chilling injury in cucumber fruits, delaying the increase in electrolyte leakage and malondialdehyde content. The H2S-treated fruits exhibit higher antioxidant capacity and enzyme activities involved in energy metabolism, as well as lower levels of reactive oxygen species. Additionally, H2S treatment enhances the activities of key enzymes involved in proline metabolism, promoting proline accumulation.
Article
Food Science & Technology
Paulo Sergio Gularte, Cristiano Andre Steffens, Bernardo Cerezer, Tiago Miqueloto, Janaiana Catarina da Silva, Angelica Schmitz Heinzen, Cassandro Vidal Talamini Amarante
Summary: This study evaluated the effect of nitric oxide (NO) application on ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere (CA). The results showed that daily application of 1 mu l/L NO reduced ethylene production and respiration, delayed yellowing, increased flesh firmness, and decreased oxidative stress in the fruit.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agronomy
Meisam Mohammadi, Ghasem Eghlima, Mohammad-Ebrahim Ranjbar
Summary: In this study, the influence of different concentrations of ascorbic acid (AsA) on the maintainability of anthurium cut flowers during cold storage was evaluated. Results showed that increasing storage duration led to more chilling injury and lower flower quality, while AsA treatments effectively reduced chilling injury and extended vase-life. Among all the treatment methods, pulse treatment with 2 mM AsA was the most effective in maintaining flower quality and reducing chilling injury. These findings suggest that AsA treatment can enhance the chilling tolerance of anthurium cut flowers.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Agronomy
Ibrahim Hmmam, Amr E. M. Ali, Samir M. Saleh, Nagwa Khedr, Abdou Abdellatif
Summary: The study showed that salicylic acid can mitigate chilling injury in mango transplants by maintaining the integrity of the leaves' cell membrane, especially at a concentration of 1.5 mM L-1.
Article
Plant Sciences
Wen Tang, Le Liang, Yongdong Xie, Xiaomei Li, Lijin Lin, Zhi Huang, Bo Sun, Guochao Sun, Lihua Tu, Huanxiu Li, Yi Tang
Summary: This study investigated the effects of different concentrations of salicylic acid (SA) on the growth and cadmium (Cd) content of lettuce under Cd stress. The results showed that 100-200 mg/L SA significantly improved the plant height and biomass of lettuce under Cd stress. SA at concentrations of 200 mg/L and 500 mg/L reduced the activities of peroxidase and superoxide dismutase caused by Cd stress, and down-regulated the expression of genes related to Cd uptake, leading to a reduction in Cd content in lettuce shoots.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Horticulture
Wei-Ling Chen, Yi-Ting Ko
Summary: In this study, the researchers investigated the efficiency and mechanism of chilling tolerance induced by transient oxidative shock with H2O2 pretreatment in Phalaenopsis seedlings, finding that the pretreatment reduced chilling injury. Different concentrations and frequencies of H2O2 pretreatment had varying effects on chilling tolerance and plant morphology. The findings suggest that the exogenous H2O2-induced chilling tolerance in Phalaenopsis seedlings may involve the glutathione-related oxidant defense system.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Nitin Yadav, Anil K. Singh, Talha Bin Emran, Ratiram G. Chaudhary, Rohit Sharma, Swati Sharma, Kalyan Barman
Summary: The use of salicylic acid treatment can effectively reduce weight loss and maintain chlorophyll content in pointed gourd fruits. It also helps to preserve higher levels of ascorbic acid, total phenols, flavonoids, and radical scavenging activity, contributing to the extension of marketability and delay in quality deterioration of the fruits.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Yuqing Ma, Shunqing Hu, Guifang Chen, Yonghua Zheng, Peng Jin
Summary: The study showed that cold shock treatment effectively delayed chilling injury in peach fruits, by inducing antioxidant enzyme activity and maintaining a higher ratio of unsaturated fatty acids, thereby maintaining the integrity of cell membranes.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Yuqing Ma, Shunqing Hu, Guifang Chen, Yonghua Zheng, Peng Jin
Summary: Cold shock treatment delays chilling injury, enhances antioxidant enzyme activities, maintains membrane fatty acid unsaturation, and preserves cell membrane integrity.
FOOD QUALITY AND SAFETY
(2022)
Article
Horticulture
Hee Ju Lee, Jin Hyoung Lee, Seunghwan Wi, Yoonah Jang, Sewoong An, Chang Keun Choi, Seonghoe Jang
Summary: The research reveals that pretreatment with glutamic acid can enhance photosynthetic efficiency, increase antioxidant enzyme activity, and alter gene expression levels in tomato plants under low temperature stress, leading to alleviation of oxidative damage.
SCIENTIA HORTICULTURAE
(2021)
Article
Agronomy
Zhifang Jiang, Mingfeng Xu, Jufang Dong, Yun Zhu, Panpan Lou, Yidie Han, Juan Hao, Yanjun Yang, Jun Ni, Maojun Xu
Summary: UV-B pre-irradiation significantly reduced H2O2 and O-2(center dot-) levels in tomatoes, reducing membrane damage and chilling injury. The expression and activity of antioxidant enzymes (SOD and CAT) were markedly increased in UV-B-pre-irradiated tomatoes and correlated with reductions in oxidative stress and chilling injury, indicating that UV-B pre-irradiation may exert its effects by activating antioxidant enzymes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
