A combination of hot air treatment and nano‐packing reduces fruit decay and maintains quality in postharvest Chinese bayberries
- 29 July 2010
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 90 (14), 2427-2432
- https://doi.org/10.1002/jsfa.4102
Abstract
BACKGOUND: Chinese bayberry is susceptible to microbial decay during postharvest handling and storage. To search for effective alternatives to currently used fungicides for disease control, the efficacy of hot air (HA) treatment at 48 °C for 3 h alone or in combination with nano-packing (NP) containing nano-TiO2 and nano-Ag in controlling green mould decay caused by Penicillium citrinum and natural decay, and their effects on fruit quality in harvested Chinese bayberries were investigated in this study. RESULTS: The combined treatment of HA and NP resulted in a remarkably improved control of green mould and natural decay in Chinese bayberries compared with treatment of HA or NP alone. The in vitro growth of P. citrinum was significantly inhibited by individual HA or NP. In addition, HA in combination with NP showed interactive effect on inhibiting fruit respiration, ethylene production and membrane lipid peroxidation, and maintained higher fruit firmness and DPPH radical scavenging activity. CONCLUSION: These results suggest that a combination of HA treatment and NP may be a useful technique to reduce fruit decay and maintain quality in Chinese bayberries during postharvest storage and retail conditions. Copyright © 2010 Society of Chemical IndustryKeywords
Funding Information
- National Natural Science Foundation of China (30471215)
- Jiangsu Provincial Postgraduate Innovation Project of China (CX09B_234Z)
- National Scientific and Technical Supporting Program of China (2006BAD30B03)
This publication has 26 references indexed in Scilit:
- Effect of hot air treatment on quality and ripening of Chinese bayberry fruitJournal of the Science of Food and Agriculture, 2008
- Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. Italica)Postharvest Biology and Technology, 2008
- Antimicrobial films for food applications: a quantitative analysis of their effectivenessPackaging Technology and Science, 2007
- Effect of yeast antagonist in combination with heat treatment on postharvest blue mold decay and Rhizopus decay of peachesInternational Journal of Food Microbiology, 2006
- Integrating heat treatment, biocontrol and sodium bicarbonate to reduce postharvest decay of apple caused by Colletotrichum acutatum and Penicillium expansumPostharvest Biology and Technology, 2004
- Control of bitter rot and blue mold of apples by integrating heat and antagonist treatments on 1-MCP treated fruit stored under controlled atmosphere conditionsPostharvest Biology and Technology, 2003
- Vapour heat treatment of Sultanina table grapes. I: control of Botrytis cinereaPostharvest Biology and Technology, 2003
- Quality of heat-treated strawberry fruit during refrigerated storagePostharvest Biology and Technology, 2002
- Postharvest heat treatments: introduction and workshop summaryPostharvest Biology and Technology, 2000
- The possible involvement of peroxidase in resistance toBotrytis cinereain heat treated tomato fruitPhysiological and Molecular Plant Pathology, 1997