Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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PHOSPHOLIPASE D INHIBITION TECHNOLOGY 243 Table 10.1 Effect of hexanal and its compositions on horticultural produce Treatment— Treatment— preharvest postharvest Commodity spray spray or dip Effects Apple (Gala) Hexanal formulation—2% v/v Nil; air storage, 4 ◦ C Delayed ripening, increased firmness, slightly reduced color Apple (Delicious) Apple (IdaRed) Apple (McIntosh) Apple (Cortland) (postharvest dip) Banana (postharvest dip) Cherry (Bing) Hexanal compositions— 1%, 2% v/v Hexanal compositions— 1%, 2% v/v Hexanal compositions— 1%, 2% v/v Nil Nil Hexanal compositions—1%, 2% v/v Nil; air storage, 4 ◦ C Nil; air storage, 4 ◦ C Hexanal composition— 1% v/v; air storage, 4 ◦ C Hexanal compositions— 1%, 2%, 3% v/v; air storage, 25 ◦ C Nil; air storage, 4 ◦ C Cherry (Hedel) Hexanal composition—1% Nil; air storage, 4 ◦ C Wine grapes, pinot noir, merlot, cabernet franc, chardonnay Increased firmness, reduced incidence of superficial scald Reduced fruit drop Enhanced color, reduction in superficial scald Reduction in superficial scald Enhanced shelf life, quality Increased firmness, increased red color, delayed ripening, increased texture and sweetness Increased firmness, increased red color, increased texture and sweetness Hexanal composition—1% Nil Increased brightness, reduced pathogen infection, increased juice yield Table grape (Vanessa) Hexanal composition—1% Nil; air storage, 4 ◦ C Peach (Redhaven) Hexanal composition—1% Nil; air storage, 4 ◦ C Pear (Anjou) Hexanal composition—1% Nil; air storage, 4 ◦ C Strawberry Hexanal composition—1% Nil; air storage, 4 ◦ C Strawberry Nil Hexanal vapor (0.01–0.05% w/w); air storage, 4 ◦ C Apples (fresh cut) Nil Hexanal (dip) composition— 1%; air storage, 4 ◦ C Broccoli Nil Hexanal vapor (0.01–0.05% w/w); air storage, 4 ◦ C Increased brightness Increased firmness, increased red color, increased texture and sweetness Increased firmness, increased texture and sweetness Increased shelf life, enhanced quality and freshness Increased shelf life, enhanced quality and freshness, reduced pathogens Increased shelf life, enhanced quality and freshness Enhanced shelf life, reduced yellowing (continued )
244 POSTHARVEST BIOLOGY & TECHNOLOGY OF FRUITS, VEGETABLES, & FLOWERS Table 10.1 (Continued ) Treatment— preharvest Treatment—postharvest Commodity spray spray or dip Effects Tomato (mature green stage, postharvest dip) Fresh-cut vegetables (carrots, celery, cauliflower, cucumber, etc.) Nil Nil Hexanal compositions—1%, 2%, 3%; air storage, 12 ◦ C Hexanal composition—1%; air storage, 4 ◦ C Carnations Nil Hexanal vapor (0.01–0.05% w/w); air storage, 25 ◦ C Roses Nil Hexanal vapor (0.01–0.05% w/w); air storage, 25 ◦ C Chrysanthemums Nil Hexanal vapor (0.01–0.05% w/w); air storage, 25 ◦ C Shelf life extended to nearly 2 months, increased firmness of ripe fruits Improved shelf life and quality Delayed senescence Delayed senescence Delayed senescence In the hexanal formulation, hexanal alone is the active ingredient. The hexanal composition, also referred to as an enhanced freshness formulation (EFF), also contains other ingredients (Paliyath and Murr, 2007). Treatments are provided as preharvest sprays, postharvest dips, or hexanal vapor treatments. do not reduce the color or flavor development of tomatoes during further storage, but provide improved firmness. The effects of several trials on different produce are shown in Table 10.1. Several aspects of this technology are under optimization. A combination of several active ingredients potentially provides beneficial effects by reducing deterioration by multiple mechanisms (Paliyath and Murr, 2007). For instance, a combination of PLD inhibition and the use of antioxidants would reduce phospholipid degradation as well as downstream oxidative processes. A total inhibition of PLD may be lethal, and a partial inhibition may provide added benefits. Inhibition of PLD activity by 30–40% through antisense PLD approach enhances several beneficial qualities (Chapter 9). Through the application of hexanal or its formulations, only a partial inhibition of PLD may be achieved. It is hypothesized that such an inhibition will reduce the requirements for carbon substrates to replenish the lost phospholipids through biosynthesis. This spared carbon sources then can be mobilized to the biosynthesis of beneficial quality, enhancing components through metabolite channeling as described in Chapter 21. The use of hexanal is also compatible for organic produce, as there are no postharvest treatment procedures available for organic produce currently. The PLD inhibition technology using hexanal is licensed to AgroFresh Inc., PA. References Austin-Brown, S.L. and Chapman, K.D. 2002. Inhibition of phospholipase D α by N-acylethanolamines. Plant Physiol., 129: 1–7. Chapman, K.D. and Shea, A.-B. 2007. Methods for extending the freshness of cut flowers, ornamental trees, and plant cuttings. US patent #7,199,082. Cornell University College of Agriculture and Life Sciences. 2002. Prevention of softening in apples. Available at: http://www.nysaes.cornell.edu/fst/faculty/hrazdina/projects/PreSoftApple.html (accessed October 15, 2007). McKersie, B.D., Lepock, J.R., and Thompson, J.E. 1978. The effects of cotyledon senescence on the composition and physical properties of membrane lipid. Biochim. Biophys. Acta, 508: 197–212.
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Postharvest Biology and Technology
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Edition first published 2008 c○ 2
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vi CONTENTS 9 Structural Deteriorat
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Contributors Ishan Adyanthaya Depar
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x CONTRIBUTORS Gopinadhan Paliyath
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xii PREFACE difficult to find a boo
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Chapter 1 Postharvest Biology and T
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POSTHARVEST BIOLOGY AND TECHNOLOGY
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COMMON FRUITS, VEGETABLES, FLOWERS,
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Chapter 3 Biochemistry of Fruits Go
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BIOCHEMISTRY OF FRUITS 21 et al., 2
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BIOCHEMISTRY OF FRUITS 23 3.2.2 Lip
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BIOCHEMISTRY OF FRUITS 25 exposure
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BIOCHEMISTRY OF FRUITS 27 isoform o
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BIOCHEMISTRY OF FRUITS 29 Maltose
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BIOCHEMISTRY OF FRUITS 31 content i
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BIOCHEMISTRY OF FRUITS 33 control.
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BIOCHEMISTRY OF FRUITS 35 range fro
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BIOCHEMISTRY OF FRUITS 37 six (gluc
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BIOCHEMISTRY OF FRUITS 39 Ethylene
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BIOCHEMISTRY OF FRUITS 41 3.3.3 Pro
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BIOCHEMISTRY OF FRUITS 43 component
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Phenylalanine Phenylalanine ammonia
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BIOCHEMISTRY OF FRUITS 47 coloratio
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BIOCHEMISTRY OF FRUITS 49 Fluhr, R.
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Chapter 4 Biochemistry of Flower Se
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BIOCHEMISTRY OF FLOWER SENESCENCE 5
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PROGRAMMED CELL DEATH DURING PLANT
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(a) (a′) (b) (b′) (c) (d) Fig.
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Chapter 6 Ethylene Perception and G
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ETHYLENE PERCEPTION AND GENE EXPRES
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Chapter 7 Enhancing Postharvest She
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ENHANCING POSTHARVEST SHELF LIFE AN
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THE BREAKDOWN OF CELL WALL COMPONEN
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Table 8.3 Transgenic genetics to de
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ISOPRENOID BIOSYNTHESIS IN FRUITS A
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Chapter 14 Postharvest Treatments A
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POSTHARVEST TREATMENTS AFFECTING SE
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Chapter 15 Polyamines and Regulatio
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POLYAMINES AND REGULATION OF RIPENI
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Chapter 16 Postharvest Enhancement
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POSTHARVEST ENHANCEMENT OF PHENOLIC
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RHIZOSPHERE MICROORGANISMS 361 the
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RHIZOSPHERE MICROORGANISMS 363 Rese
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RHIZOSPHERE MICROORGANISMS 365 Tabl
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RHIZOSPHERE MICROORGANISMS 367 Toma
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RHIZOSPHERE MICROORGANISMS 369 Such
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RHIZOSPHERE MICROORGANISMS 371 Gian
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Chapter 18 Biotechnological Approac
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BIOTECHNOLOGICAL APPROACHES 375 tec
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BIOTECHNOLOGICAL APPROACHES 391 Tat
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POSTHARVEST FACTORS AFFECTING POTAT
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BIOSENSOR-BASED TECHNOLOGIES 419 20
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BIOSENSOR-BASED TECHNOLOGIES 421 Ta
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BIOSENSOR-BASED TECHNOLOGIES 425 Li
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BIOSENSOR-BASED TECHNOLOGIES 427 So
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BIOSENSOR-BASED TECHNOLOGIES 429 Pr
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BIOSENSOR-BASED TECHNOLOGIES 435 st
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Cl O O O OH Cl O OH Cl Cl Cl 2,4-Di
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BIOSENSOR-BASED TECHNOLOGIES 441 Le
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Chapter 21 Changes in Nutritional Q
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CHANGES IN NUTRITIONAL QUALITY OF F
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Index Abscisic acid (ABA), 65, 210,
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INDEX 469 Biosensor-based technolog
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INDEX 471 Cryptochlorogenic acid (4
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INDEX 473 French bean, 95 Fresh-cut
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INDEX 475 LePLDα3 (AY013253), 213-
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INDEX 477 Pectin methylesterase (PM
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INDEX 479 PSY1 expression, 289 PSY1
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INDEX 481 Sugars, biosynthesis of,
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