Effect of high-voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes

Journal of the Science of Food and Agriculture

Volumn 91, Issue 9, 2011, Pages 1680-1686

  Zhao, Ruiping ^a,b   Hao, Jianxiong ^a,c   Xue, Jia ^a   Liu, Haijie ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HEBEI NORTH UNIVERSITY   (China)

^c HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidant; Antioxidant enzyme; High voltage electrostatic field (HVEF); Reactive oxygen species; Storage; Tomato

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; GLUTATHIONE; HYDROGEN PEROXIDE; OXYGEN; PHENOL DERIVATIVE;

ARTICLE; ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; METABOLISM; METHODOLOGY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GLUTATHIONE; HYDROGEN PEROXIDE; LYCOPERSICON ESCULENTUM; OXYGEN; PHENOLS;

LYCOPERSICON ESCULENTUM;

EID: 79958758990     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4369     Document Type: Article

References (29)

1. Wang H, Cao GH and Prior RL, Total antioxidant capacity of fruits. J Agric Food Chem 44: 701-705 (1996).
2. Plotto A, Baldwin E and Goodner K, Sensory evaluation quality of tomato 'Florida' 47: effect of maturity, storage temperature, and 1-MCP. HortScience 42: 1018-1018 (2007).
3. Sozzi GO, Trinchero GD and Fraschina AA, Controlled-atmosphere storage of tomato fruit: low oxygen or elevated carbon dioxide levels alter galactosidase activity and inhibit exogenous ethylene action. J Sci Food Agric 79: 1065-1070 (1999).
4. Yanuriati A, Savage GP and Rowe RN, The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures. J Sci Food Agric 79: 995-1002 (1999).
5. Rajchl A, Cizkova H, Voldrich M, Jiruskova M and Sevcik R, Evaluation of shelf life and heat treatment of tomato products. Czech J Food Sci 27: S130-S133 (2009).
6. El Bulk RE, Babiker EFE and El Tinay AH, Changes in chemical composition of guava fruits during development and ripening. Food Chem 59: 395-399 (1997).
7. Velioglu YS, Mazza G, Gao L and Oomah BD, Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46: 4113-4117 (1998).
8. Jimenez A, Creissen G, Kular B, Firmin J, Robinson S, Verhoeyen M, et al, Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta 214: 751-758 (2002).
9. Murr LE, Plant growth response in a simulated electric field-environment. Nature 200: 490-491 (1963).
10. Asakawa Y, Promotion and retardation of heat transfer by electric fields. Nature 261: 220-221 (1976).
11. McDonald CJ, Lloyd SW, Vitale MA, Petersson K and Innings F, Effects of pulsed electric fields on microorganisms in orange juice using electric field strengths of 30 and 50 kV/cm. J Food Sci 65: 984-989 (2000).
12. Ben Ammar J, Lanoiselle JL, Lebovka NI, Van Hecke E and Vorobiev E, Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue. Food Biophys 5: 247-254 (2010).
13. Atungulu G, Nishiyama Y and Koide S, Respiration and climacteric patterns of apples treated with continuous and intermittent direct current electric field. J Food Eng 63: 1-8 (2004).
14. Bajgai TR, Hashinaga F, Isobe S, Raghavan GSV and Ngadi MO, Application of high electric field (HEF) on the shelf-life extension of emblic fruit (Phyllanthus emblica L.). J Food Eng 74: 308-313 (2006).
15. Atungulu G, Nishiyama Y and Koide S, Use of an electric field to extend the shelf life of apples. Biosyst Eng 85: 41-49 (2003).
16. Zhang H and Hashinaga F, Effect of high electric field on the quality of satsuma mandarin fruits. J Soc High Technol Agric 9: 107-113 (1997).
17. Wang Y, Wang B and Li L, Keeping quality of tomato fruit by high electrostatic field pretreatment during storage. J Sci Food Agric 88: 464-470 (2008).
18. Wang AG and Luo GH, Quantitative relation between the reaction of hydroxylamine and superoxide anion radical in plant. Plant Physiol Commun 6: 55-57 (1990). (in Chinese).
19. Prochazkova D, Sairam RK, Srivastava GC and Singh DV, Oxidative stress and antioxidant activity as the basis of senescence in maize leaves. Plant Sci 161: 765-771 (2001).
20. Brehe JE and Burch HB, Enzymatic assay for glutathione. Anal Biochem 74: 189-197 (1976).
21. Slinkard K and Singleton VL, Total phenol analysis: automation and comparison with manual methods. Am J Enol Viticult 28: 49-55 (1977).
22. Fish WW, Perkins-Veazie P and Collins JK, A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. J Food Compos Anal 15: 309-317 (2002).
23. Soto-Zamora G, Yahia EM, Brecht JK and Gardea A, Effects of postharvest hot air treatments on the quality and antioxidant levels in tomato fruit. LWT Food Sci Technol 38: 657-663 (2005).
24. Havir EA and Mchale NA, Biochemical and developmental characterization of multiple forms of catalase in tobacco leaves. Plant Physiol 84: 450-455 (1987).
25. Nakano Y and Asada K, Hydrogen peroxide is scavenged by ascorbate-specific peroxidase in spinach chloroplasts. Plant Cell Physiol 22: 867-880 (1981).
26. Giovanelli G, Lavelli V, Peri C and Nobili S, Variation in antioxidant components of tomato during vine and post-harvest ripening. J Sci Food Agric 79: 1583-1588 (1999).
27. Javanmardi J and Kubota C, Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biol Technol 41: 151-155 (2006).
28. Toor RK and Savage GP, Effect of semi-drying on the antioxidant components of tomatoes. Food Chemistry 94: 90-97 (2006).
29. Shivashankara KS, Isobe S, Al-Haq MM, Takenaka M and Shiina T, Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. J Agric Food Chem 52: 1281-1286 (2004).