Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage
[Display omitted] Fruit softening is enzyme mediated degradation process determined by the action of cell wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and salicylic acid (SA) coatings in modulation of fruit softening enzymes in Punjab Beauty pear (Pyrus pyrif...
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| Veröffentlicht in: | Food research international 2022-10, Vol.160, p.111724-111724, Article 111724 |
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| creator | Sinha, Aeshna Gill, P.P.S Jawandha, S.K. Grewal, S.K. |
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Fruit softening is enzyme mediated degradation process determined by the action of cell wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and salicylic acid (SA) coatings in modulation of fruit softening enzymes in Punjab Beauty pear (Pyrus pyrifolia × Pyrus communis) fruit stored under cold (0–1 °C and 90–95 % RH) and supermarket (20–22 °C and 80–85 % RH) conditions. Composite CH + SA coatings reduced mass loss and retained fruit firmness throughout the 67 and 20 days storage period. In addition, CH + SA prevented membrane damage by suppressing the electrolyte leakage and malondialdehyde (MDA) accumulation as compared to CH or SA alone. CH 2.0 % + SA 2.0 mM coating efficiently delayed the cell wall degrading enzymatic activities including pectin methylesterase (PME), polygalacturonase (PG) and cellulase associated with fruit softening up to 60 and 15 days storage period in cold and supermarket conditions, respectively. |
| doi_str_mv | 10.1016/j.foodres.2022.111724 |
| format | Article |
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Fruit softening is enzyme mediated degradation process determined by the action of cell wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and salicylic acid (SA) coatings in modulation of fruit softening enzymes in Punjab Beauty pear (Pyrus pyrifolia × Pyrus communis) fruit stored under cold (0–1 °C and 90–95 % RH) and supermarket (20–22 °C and 80–85 % RH) conditions. Composite CH + SA coatings reduced mass loss and retained fruit firmness throughout the 67 and 20 days storage period. In addition, CH + SA prevented membrane damage by suppressing the electrolyte leakage and malondialdehyde (MDA) accumulation as compared to CH or SA alone. CH 2.0 % + SA 2.0 mM coating efficiently delayed the cell wall degrading enzymatic activities including pectin methylesterase (PME), polygalacturonase (PG) and cellulase associated with fruit softening up to 60 and 15 days storage period in cold and supermarket conditions, respectively.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2022.111724</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Cell wall hydrolysing enzymes ; Cellulase ; Fruit softening ; Pyrus pyrifolia x Pyrus communis ; Storage condition</subject><ispartof>Food research international, 2022-10, Vol.160, p.111724-111724, Article 111724</ispartof><rights>2022 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c272t-71486fe5ad96415275a3e2c20514c5ecfbcea105bc0e23cf5955414101d25a1f3</citedby><cites>FETCH-LOGICAL-c272t-71486fe5ad96415275a3e2c20514c5ecfbcea105bc0e23cf5955414101d25a1f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2022.111724$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Sinha, Aeshna</creatorcontrib><creatorcontrib>Gill, P.P.S</creatorcontrib><creatorcontrib>Jawandha, S.K.</creatorcontrib><creatorcontrib>Grewal, S.K.</creatorcontrib><title>Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage</title><title>Food research international</title><description>[Display omitted]
Fruit softening is enzyme mediated degradation process determined by the action of cell wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and salicylic acid (SA) coatings in modulation of fruit softening enzymes in Punjab Beauty pear (Pyrus pyrifolia × Pyrus communis) fruit stored under cold (0–1 °C and 90–95 % RH) and supermarket (20–22 °C and 80–85 % RH) conditions. Composite CH + SA coatings reduced mass loss and retained fruit firmness throughout the 67 and 20 days storage period. In addition, CH + SA prevented membrane damage by suppressing the electrolyte leakage and malondialdehyde (MDA) accumulation as compared to CH or SA alone. CH 2.0 % + SA 2.0 mM coating efficiently delayed the cell wall degrading enzymatic activities including pectin methylesterase (PME), polygalacturonase (PG) and cellulase associated with fruit softening up to 60 and 15 days storage period in cold and supermarket conditions, respectively.</description><subject>Cell wall hydrolysing enzymes</subject><subject>Cellulase</subject><subject>Fruit softening</subject><subject>Pyrus pyrifolia x Pyrus communis</subject><subject>Storage condition</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFkMtOwzAURC0EEqXwCUheskmwnTiPFUIVL6kSG1hbrn3duqRxajug_j2Owp7F1WxmRnMPQreU5JTQ6n6fG-e0h5AzwlhOKa1ZeYYWtKmLrKYlP0cL0lZF1rZVe4muQtgTQipetwt0XLnD4IKNgJWT0fZb7AxWOxtdkD3-sXGHg-ysOqXDUlmNPUTpdcADSI-NH23EwZkI_RQeew0-VXUay17jMA7gD9J_QTJF5-UWrtGFkV2Amz9dos_np4_Va7Z-f3lbPa4zxWoWp91NZYBL3VYl5azmsgCmGOG0VByU2SiQlPCNIsAKZXjLeUnLBEQzLqkpluhu7h28O44QojjYoKDrZA9uDILVlDW8rJomWflsVd6F4MGIwdu0-iQoERNisRd_iMWEWMyIU-5hzkH649uCF0FZ6BVo60FFoZ39p-EXyS-Jkw</recordid><startdate>202210</startdate><enddate>202210</enddate><creator>Sinha, Aeshna</creator><creator>Gill, P.P.S</creator><creator>Jawandha, S.K.</creator><creator>Grewal, S.K.</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202210</creationdate><title>Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage</title><author>Sinha, Aeshna ; Gill, P.P.S ; Jawandha, S.K. ; Grewal, S.K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c272t-71486fe5ad96415275a3e2c20514c5ecfbcea105bc0e23cf5955414101d25a1f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Cell wall hydrolysing enzymes</topic><topic>Cellulase</topic><topic>Fruit softening</topic><topic>Pyrus pyrifolia x Pyrus communis</topic><topic>Storage condition</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sinha, Aeshna</creatorcontrib><creatorcontrib>Gill, P.P.S</creatorcontrib><creatorcontrib>Jawandha, S.K.</creatorcontrib><creatorcontrib>Grewal, S.K.</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sinha, Aeshna</au><au>Gill, P.P.S</au><au>Jawandha, S.K.</au><au>Grewal, S.K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage</atitle><jtitle>Food research international</jtitle><date>2022-10</date><risdate>2022</risdate><volume>160</volume><spage>111724</spage><epage>111724</epage><pages>111724-111724</pages><artnum>111724</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
Fruit softening is enzyme mediated degradation process determined by the action of cell wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and salicylic acid (SA) coatings in modulation of fruit softening enzymes in Punjab Beauty pear (Pyrus pyrifolia × Pyrus communis) fruit stored under cold (0–1 °C and 90–95 % RH) and supermarket (20–22 °C and 80–85 % RH) conditions. Composite CH + SA coatings reduced mass loss and retained fruit firmness throughout the 67 and 20 days storage period. In addition, CH + SA prevented membrane damage by suppressing the electrolyte leakage and malondialdehyde (MDA) accumulation as compared to CH or SA alone. CH 2.0 % + SA 2.0 mM coating efficiently delayed the cell wall degrading enzymatic activities including pectin methylesterase (PME), polygalacturonase (PG) and cellulase associated with fruit softening up to 60 and 15 days storage period in cold and supermarket conditions, respectively.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2022.111724</doi><tpages>1</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Cell wall hydrolysing enzymes Cellulase Fruit softening Pyrus pyrifolia x Pyrus communis Storage condition |
| title | Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage |
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