Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life

Journal of the Science of Food and Agriculture

Volumn 92, Issue 11, 2012, Pages 2250-2259

  Wu, Zhi Shuang ^a   Zhang, Min ^a   Wang, Shao Jin ^b  

^a JIANGNAN UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Argon; Gas hydrate; High pressure; Minimally processed pineapples; Nitrogen

Indexed keywords

ANTIOXIDANT; ARGON; ASCORBIC ACID; NITROGEN; OXIDOREDUCTASE; VEGETABLE PROTEIN; WATER;

ANANAS; ARTICLE; CELL RESPIRATION; CHEMISTRY; CHINA; COMPARATIVE STUDY; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FREEZING; FRUIT; GLYCATION; INSTRUMENTATION; MECHANICS; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; PRESSURE; QUALITY CONTROL;

ANANAS; ANTIOXIDANTS; ARGON; ASCORBIC ACID; CELL RESPIRATION; CHINA; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; MAILLARD REACTION; MECHANICAL PHENOMENA; NITROGEN; OXIDOREDUCTASES; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PRESSURE; QUALITY CONTROL; REFRIGERATION; WATER;

ANANAS COMOSUS;

EID: 84863994581     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5612     Document Type: Article

References (61)

1. Del Nobile MA, Conte A, Scrocco C and Brescia I, New strategies for minimally processed cactus pear packaging. Innovat Food Sci Emerg Technol 10: 356-362 (2009).
2. Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R and Martín-Belloso O, The role of peroxidase on the antioxidant potential of fresh-cut 'Piel de Sapo' melon packaged under different modified atmospheres. Food Chem 106: 1085-1092 (2008).
3. Wiley RC, Preservation methods for minimally processed refrigerated fruits and vegetables, in Minimally Processed Refrigerated Fruits and Vegetables, ed. by Wiley RC. Chapman and Hall, New York, NY, pp. 66-134 (1994).
4. Soliva-Fortuny RC and Martín-Belloso O, New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci Technol 14: 341-353 (2003).
5. Artés F, Gómez P, Aguayo E, Escalona V and Artés-Hernández F, Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities. Postharv Biol Technol 51: 287-296 (2009).
6. Bico SLS, Raposo MFJ, Morais RMSC and Morais AMMB, Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control 20: 508-514 (2009).
7. Mortan JF, Pineapple, in Fruits of Warm Climates, ed. by Mortan JF. Florida Flair Books, Miami, FL, pp. 18-28 (1987).
8. Saxena S, Mishra BB, Chander R and Sharma A, Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology. LWT-Food Sci Technol 42: 1681-1687 (2009).
9. Budu AS and Joyce DC, Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit. Aust J Exp Agric 43: 177-184 (2003).
10. Marrero A and Kader AA, Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples. Postharv Biol Technol 39: 163-168 (2006).
11. Antoniolli LR, Benedetti BC, Sigrist JMM and Silveira NFA, Quality evaluation of fresh-cut 'Pérola' pineapple stored in controlled atmosphere. Ciênc Technol Alim Camp 27: 530-534 (2007).
12. Jamie P and Saltveit ME, Postharvest changes in broccoli and lettuce during storage in argon, helium, and nitrogen atmospheres containing 2% oxygen. Postharv Biol Technol 26: 113-116 (2002).
13. Nasar-Abbas SM, Plummer JA, Siddique KHM and White PF, Nitrogen retards and oxygen accelerates colour darkening in faba bean (Vicia faba L.) during storage. Postharv Biol Technol 47: 113-118 (2008).
14. Zhang M, Zhan ZG, Wang SJ and Tang JM, Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases. LWT-Food Sci Technol 41: 686-691 (2008).
15. Spencer KC, The use of argon and other noble gases for the MAP of foods, in Modified Atmosphere Packaging (MAP) and Related Technologies (Conference Proceedings) (September 1995), UK. Campden and Chorleywood Food Research Association, Chipping Campden, pp. 6-7 (1995).
16. Zhang DL, Quantick PC, Grigor JM and Wiktorowicz R, A comparative study of effects of nitrogen and argon on tyrosinase and malic dehydrogenase activities. Food Chem 72: 45-49 (2001).
17. Kvenvolden KA, Gas hydrates-geological perspective and global change. Rev Geophys 31: 173-187 (1993).
18. Bishnoi PR and Natarajan V, Formation and decomposition of gas hydrates. Fluid Phase Equil 00: 168-177 (1996).
19. Gbaruko BC, Igwe JC, Gbaruko PN and Nwokeoma RC, Gas hydrates and clathrates: flow assurance, environmental and economic perspectives and the Nigerian liquified natural gas project. J Petrol Sci Eng 56: 192-198 (2007).
20. Davidson DW, Clathrate hydrates, in Water: a Comprehensive Treatise, ed. by Frank F. Plenum, New York, NY, pp. 115-234 (1973).
21. Gaarder C and Englezos P, The use of clathrate hydrates for the concentration of mechanical pulp mill. Nordic Pulp Pap Res J 2: 110-113, 144 (1995).
22. Makogon YF, Natural gas hydrates-a promising source of energy. J Nat Gas Sci Eng 2: 49-59 (2010).
23. Belosludov VR, Inerbaev TM, Belosludov RV, Kudoh J and Kawazoe Y, Absolute stability boundaries of clathrate hydrates of cubic structure. II. J Supramol Chem 2: 377-383 (2002).
24. Behnke EA, Enzyme-catalysed reactions as influenced by inert gases at high pressures. J Food Sci 34: 370-375 (1969).
25. Fujii K, Ohtani A, Watanabe J, Ohgoshi H, Fujii T and Honma K, High-pressure inactivation of Bacillus cereus spores in the presence of argon. Int J Food Microbiol 72: 239-242 (2002).
26. Oshita S, Seo Y and Kawagoe Y, Relaxation time of protons in intracellular water of broccoli. Proc. CIGR Int. Symp., Kyoto, pp. 77-82 (2000).
27. Montero-Calderón M, Rojas-Graü MA and Martín-Belloso O, Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple. Postharv Biol Technol 50: 182-189 (2008).
28. Chung HS and Moon KD, Browning characteristics of fresh-cut 'Tsugaru' apples as affected by pre-slicing storage atmospheres. Food Chem 114: 1433-1437 (2009).
29. Sapers GM and Douglas Jr FW, Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J Food Sci 52: 1285-1261 (1987).
30. González-Aguilar GA, Ruiz-Cruz S, Cruz-Valenzuela R, Rodriguez-Félix A and Wang CY, Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents. LWT-Food Sci Technol 37: 369-376 (2004).
31. Zhou YC, Dahler JM, Underhill SJR and Wills RBH, Enzymes associated with blackheart development in pineapple fruit. Food Chem 80: 565-572 (2003).
32. Soares AG, Trugo LC and Botrel N, Reduction of internal browning of pineapple fruit (Ananas comosus L.) by preharvest soil application of potassium. Postharv Biol Technol 35: 201-207 (2005).
33. Bradford MM, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248-254 (1976).
34. Liu RH, Health benefits of fruits and vegetables are from additive and synergistic combination of phytochemicals. Am J Clin Nutr 78: 517S-520S (2003).
35. Leong LP and Shui G, An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76: 69-75 (2002).
36. Lako J, Trenerry VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S and Premier R, Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chem 101: 1727-1741 (2007).
37. Naczk M and Shahidi F, Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. J Pharmaceut Biomed Anal 41: 1523-1542 (2006).
38. Shahidi F and Naczk M, Antioxidant Properties of Food Phenolics. CRC Press, Boca Raton, FL, pp. 403-437 (2004).
39. Aguayo E, Requejo-Jackman C, Stanley R and Woolf A, Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices. Postharv Biol Technol 57: 52-56 (2010).
40. Lana MM and Tijskens LMM, Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes. Food Chem 97: 203-211 (2006).
41. Alothman M, Bhat R and Karim AA, Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115: 785-788 (2009).
42. Singleton VL and Rossi Jr JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158 (1965).
43. AOAC, Official Methods of Analysis (16th edn). Association of Official Analytical Chemists, Arlington, VA (1997).
44. Frankel NE and Meyer SA, The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80: 1925-1941 (2000).
45. Mathew S and Abraham TE, Studies on antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem 94: 520-528 (2006).
46. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M and Rice-Evans C, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237 (1999).
47. Benzie IFF and Strain JJ, The ferric reducing ability of plasma as a measure of 'antioxidant power', the FRAP assay. Anal Biochem 239: 70-76 (1996).
48. Zhan ZG and Zhang M, Effects of inert gases on enzyme activity and inspiration of cucumber. J Food Biotechnol 24: 16-18 (2005).
49. Rolle RS and Chism GW, Physiological consequences of minimally processed fruits and vegetables. J Food Qual 10: 157-177 (1987).
50. Zhu LQ, Zhou J, Zhu SH and Guo LH, Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid. Food Chem 114: 174-179 (2009).
51. Chen Z, Zhu CH, Zhang Y, Niu DB and Du JH, Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.). Postharv Biol Technol 58: 232-238 (2010).
52. Graham D and Paterson BD, Responses of plants to low, nonfreezing temperatures: proteins, metabolism and acclimation. Annu Rev Plant Physiol 33: 347-372 (1972).
53. Paull RE and Rohrbach KG, Symptom development of chilling injury in pineapple fruit (Ananas comosus). J Am Soc Hort Sci 110: 100-105 (1985).
54. Vukomanovic CR, Effect of ripening and low temperature on chemical composition and internal browning of pineapple. Food Science Master Thesis, ESAL, Lavras (1988).
55. Abreu CMP, Effect of polyethylene packing and refrigeration on internal browning and chemical composition during ripening of pineapple cv. Smooth Cayenne. PhD Thesis, UFLA, Lavras (1995).
56. Oliveir AC, Valentim IB, Silva CA, Bechara EJH, Barros MP, Mano CM, et al, Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chem 115: 469-475 (2009).
57. Caro AD, Piga A, Vacca V and Agabbio M, Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem 84: 99-105 (2004).
58. 2/NaOH/DMSO system. J Agric Food Chem 47: 2544-2548 (1999).
59. Darkwa J, Mundoma C and Simoti RH, Antioxidant chemistry reactivity and oxidation of DL cysteine by some common oxidants. J Chem Soc Faraday Trans 94: 1971-1978 (1998).
60. Davey MW, Van Montagu M, Inzé D, Sanmartin M, Kanellis A and Smirnoff N, Plant L-ascorbic: chemistry, function, metabolism, bioavailability and effects of processing. J Sci Food Agric 80: 825-860 (2000).
61. Gil MI, Aguayo E and Kader AA, Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 54: 4284-4296 (2006).