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Phospholipase D inhibition technology for enhancing the shelf life and quality of greenhouse tomato and sweet bell pepper.

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Title: Phospholipase D inhibition technology for enhancing the shelf life and quality of greenhouse tomato and sweet bell pepper.
Author: Cheema, Amer
Department: Department of Plant Agriculture
Program: Plant Agriculture
Advisor: Paliyath, Gopinadhan
Abstract: From harvest to consumption, fresh produce is exposed to different exogenous factors contributing to product deterioration. Phospholipase D is a key enzyme involved in membrane deterioration that occurs during fruit ripening and senescence. Hexanal, an inhibitor of phospholipase D is known to enhance membrane preservation, and has been successfully applied for pre- and post-harvest treatment of fruits, vegetables and flowers. The current work aims to demonstrate the effectiveness of pre- and post-harvest application of hexanal formulations on quality parameters and shelf life of greenhouse tomatoes and bell peppers. Preharvest spray application of aqueous formulations containing hexanal alone, or in combination with other ingredients such as antioxidants, enhanced firmness, ascorbic acid and soluble solids in the treated fruits. The average fruit weight and yield remained the same in treated and untreated plots. Post-harvest dip application of hexanal formulations also enhanced quality parameters and shelf life of tomato even after 4 weeks of storage at 12oC, followed by one week at room temperature. Our results suggest that preharvest or postharvest application of hexanal formulations can result in enhanced membrane preservation in tomatoes and bell peppers. This observation was further supported by the effect of hexanal vapour treatments on quality parameters, shelf-life and antioxidative enzyme activities of bell pepper fruits. Treated fruits showed an increase in firmness, a reduction in physiological water loss and lowered electrical conductivity; which indicated better membrane preservation during storage. These treatments also resulted in an increase in the levels of protein concentration and antioxidant enzyme activities, specifically that of superoxide dismutase, catalase, glutathione reductase, guaiacol peroxidase and ascorbate peroxidase. Analysis of the release kinetics of hexanal vapour in a contained system suggested that most of the hexanal applied as vapour was absorbed and metabolized within the tissue of pepper fruits. These studies also revealed that 6 h hexanal vapour exposure is the minimum effective treatment time required for obtaining enhanced preservation of pepper fruits. Using a headspace solid phase microextraction (SPME) method for volatile extraction in peppers, 11 additional compounds were identified in hexanal-treated fruit. Overall, the present studies provide a strong rationale for adopting the hexanal-based technologies to enhance the quality and shelf life of greenhouse produce.
URI: http://hdl.handle.net/10214/13038
Date: 2018-02
Rights: Attribution-NonCommercial-NoDerivs 2.5 Canada


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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada