Effect of hot water treatment on quality and antioxidant properties of cornelian ‎cherry (Cornus mas L.) during cold storage

Document Type : Full Paper

Authors

1 Former Ph.D. Student, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

2 Associate Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

3 Associate Professor, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

4 Assistant Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

5 Former Ph.D. Student, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

Quality and nutritional value reduction after harvest, limit shelf-life of cornelian cherry fruit. In this study, the mechanism employed by hot water (HW) treatment (42 °C, 10, 20 and 30 minutes) on retarding senescence and keeping sensory and nutritional quality thus prolonging the storage life of cornelian cherry fruits during storage at 4±1 °C for 21 days was investigated. Result showed that the cornelian cherry fruits treated with HW 42 °C/20 min effectively slowed the process of senescence and keeping sensory and nutritional quality, with enhanced ascorbic acid contents. Cornelian cherry fruits treated with HW 42 °C/20 min via increasing ROS scavenging molecule accumulation or enzymes activity such as ascorbic acid, superoxide dismutase, catalase, ascorbate peroxidase, peroxidase, glutathione–s–transferase, glutathione peroxidase, glutathione reductase was accompanied with lower lypoxygenase activity leading to decreasing H2O2 accumulation and all of them results to enhancing membrane integrity revealed by lower malondialdehyde accumulation and electrolyte leakage. Finally, postharvest HW 42 °C/20 min treatment can be introduced as auseful strategy for supplying cornelian cherry fruits with higher bioactive molecules accumulation along with maintaining membrane integrity and prolonged storage life.

Keywords

References

  1. Aghdam, M.S., Naderi, R., Jannatizadeh, A., Sarcheshmeh, M.A.A. & Babalar, M. (2016). Enhancement of postharvest chilling tolerance of anthurium cut flowers by γ- aminobutyric acid (GABA) treatments. Scientia Horticulturae, 198, 52-60.
  2. Aghdam, M.S., Dokhanieh, A.Y., Hassanpour, H. & Rezapour Fard, J. (2013). Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment. Scientia Horticulturae, 161, 160-164.
  3. Aghdam, M.S., Kakavand, F., Rabiei, V., Zaare‐Nahandi, F. & Razavi, F. (2019). γ-Aminobutyric acid and nitric oxide treatments preserve sensory and nutritional quality of cornelian cherry fruits during postharvest cold storage by delaying softening and enhancing phenols accumulation. Scientia Horticulturae, 246, 812-817.
  4. Bassal, M. & El-Hamahmy, M. (2011). Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine. Postharvest Biology and Technology, 60, 186-191.
  5. Boonkorn, P. (2016). Impact of hot water soaking on antioxidant enzyme activities and some qualities of storage tomato fruit. International Food Research, 23, 934-938.
  6. Cao, S., Hu, Z., Zheng, Y. & Lu, B. (2010). Synergistic effect of heat treatment and salicylic acid on alleviating internal browning in cold-stored peach fruit. Postharvest Biology and Technology, 58, 93-97.
  7. Chen, J. Y., He, L. H., Jiang, Y. M., Wang, Y., Joyce, D. C., Ji, Z. L. & Lu, W. J. (2008). Role of phenylalanine ammonia-lyase in heat pretreatmentinduced chilling tolerance in banana fruit. Physiology Plantarum, 132, 318-328.
  8. Chuah, A. M., Lee Y. C., Yamaguchi, T., Takamura, H., Yin, L. J. & Matoba, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111, 20-28.
  9. Ding, Z.S., Tian, S.P., Zheng, X.L., Zhou, Z.W. & Xu, Y. (2007). Responses of reactive oxygen metabolism and quality in mango fruit to exogenous oxalic acid or salicylic acid under chilling temperature stress. Physiologia Plantarum, 130, 112-121.
  10. Dokhanieh, A.Y., Aghdam, M.S., Fard, J.R. & Hassanpour, H. (2013). Postharvest salicylic acid treatment enhances antioxidant potential of cornelian cherry fruit. Scientia Horticulturae, 154, 31-36.
  11. Fallik, E. (2004). Prestorage hot water treatments (immersion, rinsing and brushing). Postharvest Biology and Technology, 32, 125-134.
  12. Gao, H., Zhang, Z. K., Chai, H. K., Cheng, N., Yang, Y., Wang, D. N., Yang, T. & Cao, W. (2016). Melatonin treatment delays postharvest senescence and regulates reactive oxygen species metabolism in peach fruit. Postharvest Biology and Technology, 118, 103-110.
  13. Hodges, D. M., Delong, J. M., Forney, C. F. & Prange, R. K. (1999). Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207, 604-611.
  14. Hodges, D. M., Lester, G. E., Munro, K. D. & Toivonen, P. M. A. (2004). Oxidative stress: importance for postharvest quality. HortScience, 39, 924-929.
  15. Huan, C., Han, S., Jiang, L., An, X., Yu, M., Xu, Y., Ma, R. & Yu, Z. (2017). Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage. Postharvest Biology and Technology, 126, 1-14.
  16. Jimenez, A., Creissen, G., Kular, B., Firmin, J., Robinson, S., Verhoeyen, M. & Mullineaux, P. (2002). Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta, 214, 751-758.
  17. Khademi, O., Besada, C., Mostofi, Y. & Salvador, A. (2014). Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments. Scientia Horticulturae, 179, 191-197.
  18. Kucharska, A. Z., Szumny, A., Sool-Letowska, A., Piorecki, N. & Klymenko, S. V. (2015). Iridoids and anthocyanins in cornelian cherry (Cornus mas) cultivars. Journal of Food Composition and Analysis, 40, 95-102.
  19. Hatami, M., Kalantari, S., & Delshad, M. (2012). Effect of hot water treatment (HWT) and storage temperature conditions on mature green tomato. Iranian Journal of Horticultural Science, 43(2), 113-123. (in Farsi).
  20. Hosseini, M. S., Babalar, M., & Askari, M. A. (2014). The effect of putrescine and heat treatment on postharvest quality of pear fruit (Pyrus communis Spadona). Iranian Journal of Horticultural Science, 45(3), 20-30. (in Farsi).
  21. Lacan, D. & Baccou, J. C. (1998). High levels of antioxidant enzymes correlate with delayed senescence in nonnetted muskmelon fruits. Planta, 204, 377-382.
  22. Lafuente, M. T., Establés-Ortíz, B. & González-Candelas, L. (2017). Insights into the molecular events that regulate heat-induced chilling tolerance in citrus fruits. Frontiers Plant Science, 8, 1-14.
  23. Lin, Y., Lin, Y., Lin, H., Zhang, S., Chen, Y. & Shi, J. (2015). Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested longan fruit. LWT-Food science and technology, 60, 1122-1128.
  24. Lin, Y.-X., Lin, Y.-F., Chen, Y.-H., Wang, H., Shi, J. & Lin, H. T. (2016). Hydrogen peroxide induced changes in energy status and respiration metabolism of harvested longan fruit in relation to pericarp browning. Journal of Agricultural and Food Chemistry, 64, 4627-4632
  25. Liu, H., Song, L., You, Y., Li, Y., Duan, X., Jiang, Y., Joyce, D.C., Ashraf, M. & Lu, W. (2011). Cold storage duration affects litchi fruit quality, membrane permeability, enzyme activities and energy charge during shelf time at ambient temperature. Postharvest Biology and Technology, 60, 24-30.
  26. López-López, M. E., López-Valenzuela, J. Á., Delgado-Vargas, F., López-Angulo, G., Carrillo-López, A., Ayón-Reyna, L. E., & Vega-García, M. O. (2018). A treatment combining hot water with calcium lactate improves the chilling injury tolerance of mango fruit. HortScience, 53(2), 217-223.
  27. Lurie, (2008). Heat treatment for enhancing postharvest quality.p.249-259. In: P. Paliyath , D.P. Murr, A.V. Handa and S. Lurie(eds.), Postharvest Biology and Technology of Fruits, Vegetables and Flowers. Wiley-Blackwell, Ames, IA.
  28. Mahajan, P. V., Caleb, O. J., Singh, Z., Watkins, C. B. & Geyer, M. (2014). Postharvest treatments of fresh produce. Philosophical Transactions of the Royal Society A, 372, 201-230.
  29. Mirdehghan, S.H., Rahemi, M., Martínez-Romero, D., Guillén, F., Valverde, J.M., Zapata, P.J., Serrano, M. & Valero, D. (2007). Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines. Postharvest Biology and Technology, 44, 19-25.
  30. Mittler, R. (2002). Oxidative stress: antioxidants and stress tolerance. Trends in Plant Science, 7, 405-410.
  31. Mohebbi, S., Mostofi, Y., Zamani, Z. & Najafi, F. (2015). Influence of modified atmosphere packaging on storability and postharvest quality of cornelian cherry (Cornus mas) fruits. Notulae Scientia Biologicae, 7, 116-122.
  32. Nasef, I. N. (2018). Short hot water as safe treatment induces chilling tolerance and antioxidant enzymes, prevents decay and maintains quality of cold-stored cucumbers. Postharvest Biology and Technology, 138, 1-10.
  33. Patterson, B. D., Macrae, E. A. & Ferguson, I. B. (1984). Estimation of hydrogen peroxide in plant extracts using titanium (IV). Analytical Biochemistry, 139, 487-492.
  34. Phetsirikoon, S., Ketsa, S. & Van Doorn, W. G. (2012). Chilling injury in Dendrobium inflorescences is alleviated by 1-MCP treatment. Postharvest Biology and Technology, 67, 144-153.
  35. Pinhero, R. G., Paliyath, G., Yada, R. Y. & Murr, D. P. (1998). Modulation of phospholipase D and lipoxygenase activities during chilling. Relation to chilling tolerance of maize seedlings. Plant Physiology and Biochemistry, 36, 213-224.
  36. Qin, G., Wang, Q., Liu, J., Li, B. & Tian, S. (2009). Proteomic analysis of changes in mitochondrial protein expression during fruit senescence. Proteomics, 9, 4241-4253.
  37. Rabiei, V., Kakavand, F., Zaare‐Nahandi, F., Razavi, & F., Aghdam, M.S. (2019). Nitric oxide and γ-aminobutyric acid treatments delay senescence of cornelian cherry fruits during postharvest cold storage by enhancing antioxidant system activity. Scientia Horticulturae, 243, 268-273.
  38. Razavi, F., Mahmoudi, R., Rabiei, V., Aghdam, M. S. & Soleimani, A. (2018). Glycine betaine treatment attenuates chilling injury and maintains nutritional quality of hawthorn fruit during storage at low temperature. Scientia Horticulturae, 233, 188-194.
  39. Rogiers, S.Y., Kumar, G. N. M. & Knowles, N. R. (1998). Maturation and ripening of fruit of Amelanchier alnifolia are accompanied by increasing oxidative stress. Annals of Botany, 81, 203-211.
  40. Rui, H., Cao, S., Shang, H., Jin, P., Wang, K. & Zheng, Y. (2010). Effects of heat treatment on internal browning and membrane fatty acid in loquat fruit in response to chilling stress. Journal of the Science of Food and Agriculture, 90, 1557-1561.
  41. Safizadeh, M. R., Rahemi, M. & Aminlari, M. (2007). Effect of postharvest calcium and hotwater dip treatments on catalase, peroxidase and superoxide dismutase in chilled Lisbon lemon fruit. International Journal of Agricultural Research, 2, 440-449.
  42. Shewfelt, R. L. & Delrosario, B. A. (2000). The role of lipid peroxidation in storage disorders of fresh fruits and vegetables. HortScience, 35, 57-575.
  43. Sofo, A., Tuzio, A. C., Dichio, B. & Xiloyannis, C. (2005). Influence of water deficit and rewatering on the components of the ascorbate–glutathione cycle in four interspecific Prunus Plant Science, 169, 403-412.
  44. Szalai, G., Kellős, T., Galiba, G. & Kocsy, G. (2009). Glutathione as an antioxidant and regulatory molecule in plants under abiotic stress conditions. Journal of Plant Growth Regulation, 28, 66-80.
  45. Terada, M., Watanabe, Y., Kunitomo, M. & Hayashi, E. (1978). Differential rapid analysis of ascorbic-acid and ascorbic-acid 2-sulfate by dinitrophenylhydrazine method. Analytical Biochemistry, 84, 604-608.
  46. Tian, S. P., Jiang, A. L., Xu, Y. & Wang, Y.S. (2004). Responses of physiology and quality of sweet cherry fruit to different atmospheres in storage. Food Chemistry, 87, 43-49.
  47. Ummarat, N., Matsumoto, T. K., Wall, M. M. & Seraypheap, K. (2011). Changes in antioxidants and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage. Scientia Horticulturae, 130, 801-807.
  48. Wang, Y. S., Tian, S. P. & Xu, Y. (2005). Effects of high oxygen concentration on pro- and anti-oxidant enzymes in peach fruits during postharvest stages. Food Chemistry, 91, 99-104.
  49. Xia, Y., Chen, T., Qin, G., Li, B. & Tian, S. (2016). Synergistic action of antioxidative systems contributes to the alleviation of senescence in kiwifruit. Postharvest Biology and Technology, 111, 15-24.
  50. Yilmaz, K. U.,Ercisli, S.,Zengin, Y.,Sengul, M. & Kafkas, E. Y. (2009). Preliminary characterisation of cornelian cherry (Cornus mas ) genotypes for their physicochemical properties. Food Chemistry, 114, 408-412
  51. Yun, Z., Gao, H., Liu, P., Liu, S., Luo, T., Jin, S., Xu, Q., Xu, J., Cheng, Y. & Deng, X. (2013). Comparative proteomic and metabolomic profiling of citrus fruit with enhancement of disease resistance by postharvest heat treatment. BMC Plant Biology, 13, 1-16.
  52. Zhang, N., Yang, Z., Chen, A. & Zhao, S. (2014). Effects of intermittent heat treatment on sensory quality and antioxidant enzymes of cucumber. Scientia Horticulturae, 170, 39-44.
  53. Zhang, Y., Ji, H., Yu, J. & Zhang, Z. (2018). Effect of cold and heat shock treatment on the color development of mature green tomatoes and the roles of their antioxidant enzymes. Food and Bioprocess Technology, 11, 705-709.
  54. Zhang, Z., Huber, D.J. & Rao, J. (2013). Antioxidant systems of ripening avocado (Persea americana) fruit following treatment at the preclimacteric stage with aqueous 1- methylcyclopropene. Postharvest Biology and Technology, 76, 58–64.
  55. Zheng, X. L., Tian, S. P., Meng, X. H. & Li, B. Q. (2007). Physiological and biochemical responses in peach fruit to oxalic acid treatment during storage at room temperature. Food Chemistry, 104, 156-162.
Iranian Journal of Horticultural Science
Volume 52, Issue 1
June 2021
Pages 243-255

Files

History

  • Receive Date: 30 July 2019
  • Revise Date: 03 February 2020
  • Accept Date: 15 February 2020

Share

How to cite

Statistics