Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious

Document Type : Research Article

Authors

• Mohammad Reza Asghari
• Raheleh Jami
• Alireza Farokhzad

Department of Horticulture Science, Factually of Agriculture, Urmia University, Urmia, Iran.

https://doi.org/10.22067/ifstrj.v1395i0.45104

Abstract

Introduction: Nowadays, due to mechanization of life, consumers need of food which they spent little time for preparation, So Fresh cut industry is growing rapidly in the world. These products had strong growth since 1940, and in 2013, most sales of fresh cut fruit related to apples, against 21.8 percent. Minimal processing operations include grading, washing, sorting, slicing, chopping and then packaging of fruit or vegetables. Since these operations result in quality loss, due to water loss, softening, microbial contamination, increased respiration, ethylene and tissue browning. To extend the shelf life of fresh cut fruit, some effective techniques including, low temperature, modified atmosphere packaging, nanotechnology and coating have been applied. Nowadays, edible coatings are used for fresh cut fruits to reduce respiration and control physiological changes. Nano-scale ingredients lead to increase surface to volume ratio so increases the activity of the particles and their impact, the other hand use of calcium compounds in the fruit can be caused strength of the cell wall and bridges between pectin polymers in cell wall and cell membrane so the activity of digestive enzymes decreases. Materials and methods: Golden delicious apples were selected for uniform size and appearance in a commercial orchard in Urmia. Fruit disinfected with disinfectant solutions for 10 min. half of the apples in the laboratory before cutting were immersed in nano calcium carbonate solution at concentrations of 0, 0.1, 0.2, and 0.4 % for 4 min and the other half of the fruit after cutting treated with the same concentrations of nano calcium carbonate for 2 minutes. Control fruit were treated with distilled water. Fresh cut were dried at 20 ᵒC for 15 minutes and placed in plastic containers (8 slices per a dish), In Refrigerator equipment at 1±0.5ᵒC and relative humidity 90-95% for 20 days. Results and discussion: Fresh cut apples coated with nano calcium carbonate reduced the enzyme activities. So that in treated samples compared to control samples polyphenol oxidase activity was reduced. Also, antioxidant activity and catalase levels were higher than the treated fruit during storage. As a result, fresh cut apples coated with nano calcium carbonate can be used as an easy way to increase the shelf life of apples in cold storage.

Keywords

• Apple
• nano calcium carbonate
• fresh-cut fruit
• Catalase
• polyphenol oxidase

References

جلیلی مرندی، ر. (1383). فیزیولوژی بعد از برداشت. چاپ دوم. نشر آموزش کشاورزی، 370 ص.

منیعی، ع. (1380). سیب و پرورش آن. ویرایش دوم. انتشارات فنی ایران. 370ص.

Aboot, J. A. And Conway, W. S., 1989, Postharvest calcium chloride infiltration affects textural attributes of apples. Journal of American Horticultural Science, 114, 932-936.

Aguayo, E., Escalona, V. H. and Artes, F, 2008, Effect of hot water treatment and various calcium salts on quality of fresh-cut “Amarillo” melon. Postharvest Biology and Technology, 47, 397-406.

Akhtar, A, Abbasi, N. A. and Hussaini, A, 2010, Effect of calcium chloride treatments on quality characteristics of loquat fruit during storage. Pakistan Journal of Botany, 42, 181-188.

Andreta, E, 2003, Nano science and nanotechnology: what future for research. Future Conference and Expo, Chiba-Shi, Chiba, Tokyo, Japan 26 February.

Baeza, R, 2007, Comparison of technologies to control the physiological, biochemical and nutritional changes of fresh cut fruit. International Journal of Food Science and Technology, 30, 109-115.

Beers, R.F. and Sizer, I.W, 1952, a spectrophotometric method for measuring the breakdown of hydrogen peroxide b. catalase. Journal of Biology and Chemistry, 95, 133–140.

Benzie, I. F. F. and Strain, J. J, 1996, the ferric reducing ability of plasma (FRAP) as a measure of ‘Antioxidant Power’: The FRAP assay. Anal. Biochemistry, 239, 70-76.

Biggs, A. R., El-Kholi, M. M., El-Neshay, S. and Nickerson, R, 1997, Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola. Plant Disease, 6, 399-403.

Bretch, J, 1995, Physiology of lightly processed fruits and vegetables. Horticultural Science, 30, 18-22.

Cheour, F and C. Willemot, 1991, Postharvest response of two strawberry cultivars to foliar application of CaCl2, Journal of Horticulture Science, 26 (9), 1186-1188.

Ding, C., Chachin, K., Ueda, Y. and Wang, C. Y, 2002, Inhibition of loquat enzymatic browning by sulfhydrul compounds. Food Chemistry, 76, 213-218.

FAO, 2013, Food and Agriculture organization of United Nations; Available from http://faostat.org.

Gomes, M., Vieira, T., Joana, F. and Almeida, P. F, 2014, Polyphenol oxidase activity and browning in fresh-cut “Rocha” pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biology and Technology, 91, 32-38.

Guerzoni, M. E. Gianotti, A. Carbo, M. R. and Sinigaglia, M, 1996, Shelf-life modeling for fresh-cut vegetables. Postharvest Biology and Technology, 9, 195-207.

Gupta, N, Jawandha, S. K. and Gill, P. S, 2011, Effect of calcium on cold storage and post storage quality of peach. Journal of Food Science Technology, 48(2), 225-229.

Hu, H. Li, X. Dong, C. H., and Chen, W, 2011, Effect of wax treatment on quality and postharvest physiology of pineapple fruit in cold storage. African Journal of Biotechnology, 10, 759-760.

IFPA, 2012, International Fresh-Cut Produce Associationm; available ‌from; http: //www.creativew.com/sites/ifpa/ about. Html.

Jannesari, F., Hajirasouliha, M., Najafabadi, F. and Hashemi, M, 2012, Effect of novel chitosan nanoparticles coating on postharvest quality or strawberry. Proceeding of the 4th International Conference on Nanostructure, 840-842.

Jing, X. and Xiaoling, X, 2009, Effect of chitosan coating with nano CaCo3 on quality of fresh-cut yam. Department of Food Science and Nutrition, 40(4), 125-128.

Kim, D. M. Smith, N. L., and Lee, C. Y, 1993, Quality of minimally processed apple slices from selected cultivars. Journal of Food Science, 58, 1115-1117.

Lamikanara, O. Ingram, D. A. and Watson, M, 2005, Use of mild heat pretreatment for quality retention of fresh-cut cantaloupe melon. Journal of Food Science, 70(1), 53-57.

Lester, G. E. and Grusak, M. A, 1999, Postharvest application of calcium and magnesium to honeydew and netted muskmelons: effects on tissue ion concentrations, quality and senescence. Journal of American Society for Horticulture Science, 124, 545-552.

Luo, Z., Xu, X., Ting, Q. and Jing, X, 2009, Effect of nano CaCo3 modified chitosan coating on physiological and biochemical indexes of fresh-cut eggplant fruits. Department of Food Science Journal, 30(4), 260-264.

Mahmud, T. M. M, Al Eryani-Raqeeb, A. and Mohamed Zaki, A. R, 2008, Effects of different concentrations and application of calcium on storage life and physicochemical characteristics of papaya. American Journal of Agriculture and Biological Sciences, 3, 526-533.

Mc-Evily, A. J. Inegar, R. and Otwell, W. S, 2002, Inhibition of enzymatic browning in foods and beverages. Food Science and Nutrition, 32, 253-273.

Meng, X., Li, J. and Tian, S, 2007, Physiological responses and quality attributes of table grape to chitosan preharvest spray and postharvest coating during storage. Journal of Food Chemistry, 106: 501-507.

Miller, G. and Senjen, R, 2008, Nanotechnology used for food packaging and food contact materials. Nanotechnology in Food and Agriculture, 2, 14-68.

Mishra, S, 2004, Calcium chloride of fruits and vegetables. Journal of Food Science, 24, 13-87.

Morillon, V, Debeaufort, F, Blond, G, Capelle, M. and Voilley, A, 2002, Factors affecting the moisture permeability of lipid based edible films a review. Crit. Rev. Food Sci. Nutr, 42, 67-89.

Pizzocaro, F., Torreggiani, D. and Gilardi, G, 1993, Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation, 17, 21–30.

Pressey, R. and Avants, J. K, 1978, Difference in polygalactaronase composition of free stone peaches. Journal of Food Science, 43, 1415-1423.

Rensburg, E. and Engelbrecht, A, 1985, the effect of calcium salts on the components causing browning of avocado fruit. South African Avacado Growers Association Yearbook, 8, 14-15.

Reyes, V. G. 1995. Improved preservation systems for minimally processed vegetables. Food Australia, 48: 87-90.

Roy, S. and Conway, W. S, 1996, Distirbution of the anionic sites in the cell wall of apple fruit after calcium treatment. Protoplasma, 178, 156-167.

Saftner, R. A., Conway, W. S. and Sams, C. E, 1998, Effect of postharvest calcium and fruit coating treatments on postharvest life, quality maintenance and fruit surface injury in “Golden delicious” apples. Journal of American Society Horticultural Science, 123, 294-298.

Schlimme, D. V. and Rooney, M. L, 1994, Packaging of minimally processed fruits and vegetables. In: Chapman and Hell, Incorporated, 135-182.

Silva, F. J. P., Gomes, M. H. and Almedia, D. S. F, 2008, Antioxidant properties and fruit quality during long term storage of: Rocha” pear. Journal of Food Quality, 33, 1-20.

Soleimani Aghdam, M., Yousefpour, A. and Hassanpour, H, 2013, Enhancement of antioxidant capacity of cornelian cherry fruit by postharvest calcium treatment. Scientia Horticulture, 161, 160-164.

Van, F. and Clijsters, H, 1990, Biotechnology for the production of secondary metabolites. Plant Cell. Environ, 13, 195-206.

Watada, A. E., and Qi, L, 1999, Quality of fresh-cut produce. Postharvest. Biology and Technology, 15, 201-205.

William, S. C, 1994, Additives effects of postharvest calcium and heat treatment on reducing decay maintaining quality in apple. American Society for Horticulture Science, 119, 49-53.

Whitaker, J. R, 1994, Polyphenol oxidase. In Principles of enzymology for the food science. Marcel Dakker Inc. pp, 543-555.

White, P. J. and Broadley, M. R, 2003, Calcium in plants. Annual Botany. 92, 487-511.

Wu-Ming, Ch. Chen, H. and Chin, Sh, 1999, Effect of different storage temperatures changes of fruit composition of sugar apple cv.Annova. Journal of Food Preservation science. 25, 149-154.

Zhau, A. and Zisheng, T, 2008, Effect of chitosan coating with nano CaCo3 on postharvest quality and physiology of loquat fruits. Food Science and Nutrition, 34(4), 142-145.

Youwei, Y., Zhang, Sh., Hui, L. and Jinhua, D, 2012, Jujube preservation using chitosan film with nano silicon dioxide. Journal of Food Engineering, 113, 408-414