Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

ABSTRACT The effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.

[1]  L. Qiao,et al.  Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage. , 2019, Food chemistry.

[2]  Feng Wang,et al.  Gold nanoparticle enriched by Q sepharose spheres for chemical reaction tandem SERS detection of malondialdehyde , 2019, Sensors and Actuators B: Chemical.

[3]  Jian Ming,et al.  Variations in chlorophyll and carotenoid contents and expression of genes involved in pigment metabolism response to oleocellosis in citrus fruits. , 2019, Food chemistry.

[4]  F. Rodríguez-Félix,et al.  Evaluation of Antioxidant Capacity, Protective Effect on Human Erythrocytes and Phenolic Compound Identification in Two Varieties of Plum Fruit (Spondias spp.) by UPLC-MS , 2018, Molecules.

[5]  M. Raigón,et al.  Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening , 2018, PloS one.

[6]  A. Khadse,et al.  Wet heat treatment of Nagpur mandarin (Citrus reticulata) fruits to reduce decay loss , 2018, The Indian Journal of Agricultural Sciences.

[7]  Wen Qin,et al.  Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits , 2018, Molecules.

[8]  Haiyan Gao,et al.  Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage , 2018, Journal of Food Science and Technology.

[9]  Lizhong He,et al.  The effect of exogenous calcium on cucumber fruit quality, photosynthesis, chlorophyll fluorescence, and fast chlorophyll fluorescence during the fruiting period under hypoxic stress , 2018, BMC plant biology.

[10]  Ruifen Zhang,et al.  Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp , 2018, Molecules.

[11]  Jinhua Zuo,et al.  Application of postharvest putrescine treatment to maintain the quality and increase the activity of antioxidative enzyme of cucumber , 2018, Scientia Horticulturae.

[12]  Yang Shan,et al.  Effects of postharvest chilling and heating treatments on the sensory quality and antioxidant system of daylily flowers , 2018, Horticulture, Environment, and Biotechnology.

[13]  Wen Qin,et al.  Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars , 2018 .

[14]  A. Bayındırlı,et al.  Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer , 2018 .

[15]  S. Supapvanich,et al.  Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage , 2018, Horticulture, Environment, and Biotechnology.

[16]  Hongying Zhu,et al.  Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L. , 2018, Molecules.

[17]  Edwin C. K. Pang,et al.  Characterization of Physico-Chemical Properties and Antioxidant Capacities of Bioactive Honey Produced from Australian Grown Agastache rugosa and its Correlation with Colour and Poly-Phenol Content , 2018, Molecules.

[18]  W. Kerr,et al.  Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple. , 2018, Journal of food science.

[19]  J. Maingonnat,et al.  Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation , 2017 .

[20]  L. Goulao,et al.  Refrigerated storage and calcium dips of ripe ‘Celeste’ sweet cherry fruit: Combined effects on cell wall metabolism , 2017 .

[21]  Mingqian Tan,et al.  Dynamics of water mobility and distribution in Sur clam (Mactra chinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI , 2017, Journal of Food Measurement and Characterization.

[22]  A. Wojdyło,et al.  Phytochemical compounds and biological effects of Actinidia fruits , 2017 .

[23]  R. Carle,et al.  Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments , 2017 .

[24]  T. Ying,et al.  Suppression of Cell Wall Degrading Enzymes and their Encoding Genes in Button Mushrooms (Agaricus bisporus) by CaCl2 and Citric Acid , 2017, Plant Foods for Human Nutrition.

[25]  Feng Chen,et al.  Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR. , 2016, Food chemistry.

[26]  K. Marszałek,et al.  The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée , 2016 .

[27]  P. Saxena,et al.  Identification and characterization of serotonin as an anti-browning compound of apple and pear , 2015 .

[28]  A. Miyazawa,et al.  Utilization of light by fucoxanthin–chlorophyll-binding protein in a marine centric diatom, Chaetoceros gracilis , 2015, Photosynthesis Research.

[29]  O. P. Chauhan,et al.  Influence of modified atmosphere packaging on shelf-life of green chillies (Capsicum annuum L.) , 2015 .

[30]  Hisashi Ito,et al.  Chlorophyll b degradation by chlorophyll b reductase under high-light conditions , 2015, Photosynthesis Research.

[31]  J. López‐Cervantes,et al.  Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya. , 2015, Journal of food science.

[32]  Jide Wang,et al.  Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature , 2015, Journal of Food Science and Technology.

[33]  Herbert Schmidt,et al.  Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa) , 2014, Food and Bioprocess Technology.

[34]  Iwona Majewska,et al.  In vitro inhibitory effect on digestive enzymes and antioxidant potential of commonly consumed fruits. , 2014, Journal of agricultural and food chemistry.

[35]  E. Mitcham,et al.  Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. , 2014, Journal of food science.

[36]  I. Oey,et al.  Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica) , 2013 .

[37]  Morteza Soleimani Aghdam,et al.  Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment , 2013 .

[38]  A. Cobb,et al.  Can hot water treatments enhance or maintain postharvest quality of spinach leaves , 2013 .

[39]  J. Meurer,et al.  Nucleus-encoded light-harvesting chlorophyll a/b proteins are imported normally into chlorophyll b-free chloroplasts of Arabidopsis. , 2013, Molecular plant.

[40]  M. Niakousari,et al.  Postharvest sour cherry quality and safety maintenance by exposure to Hot- water or treatment with fresh Aloe vera gel , 2014, Journal of Food Science and Technology.

[41]  P. Horton.  Optimization of light harvesting and photoprotection: molecular mechanisms and physiological consequences , 2012, Philosophical Transactions of the Royal Society B: Biological Sciences.

[42]  R. Weber,et al.  Control of a wide range of storage rots in naturally infected apples by hot-water dipping and rinsing , 2012 .

[43]  N. Mrad,et al.  Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears , 2012 .

[44]  R. Herrera,et al.  Changes in antioxidant capacity during development and ripening of goldenberry (Physalis peruviana L.) fruit and in response to 1-methylcyclopropene treatment , 2012 .

[45]  M. Mohebbi,et al.  Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage , 2012 .

[46]  P. R. Hussain,et al.  Effect of post-harvest calcium chloride dip treatment and gamma irradiation on storage quality and shelf-life extension of Red delicious apple , 2012, Journal of Food Science and Technology.

[47]  Tadapaneni Venkata Ramana Rao,et al.  Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.) , 2011 .

[48]  A. Ortiz-Moreno,et al.  Purification and partial biochemical characterization of polyphenol oxidase from mamey (Pouteria sapota). , 2011, Phytochemistry.

[49]  S. Dandlen,et al.  Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. , 2010, Journal of agricultural and food chemistry.

[50]  K. Knoerzer,et al.  High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree , 2010 .

[51]  S. Sgroppo,et al.  Using mild heat treatment to improve the bioactive related compounds on fresh‐cut green bell peppers , 2009 .

[52]  Zhao Xiaoming,et al.  Functions of oligochitosan induced protein kinase in tobacco mosaic virus resistance and pathogenesis related proteins in tobacco. , 2009, Plant physiology and biochemistry : PPB.

[53]  A. Chaves,et al.  Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.) , 2008 .

[54]  Mingyuan Wang,et al.  Antioxidant activity and oxygen-scavenging system in orange pulp during fruit ripening and maturation , 2007 .

[55]  S. Tian,et al.  EFFECTS OF HIGH OXYGEN CONCENTRATION ON PRO-AND ANTI-OXIDANT ENZYMES IN PEACH FRUITS DURING POSTHARVEST PERIODS , 2005 .

[56]  W. Rüdiger.  Biosynthesis of chlorophyll b and the chlorophyll cycle , 2004, Photosynthesis Research.

[57]  Bing‐Huei Chen,et al.  Formation of pyrochlorophylls and their derivatives in spinach leaves during heating , 1999 .

[58]  L. Vámos-Vigyázó,et al.  Polyphenol oxidases and peroxidases in fruits and vegetables , 1981 .