Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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CHANGES IN NUTRITIONAL QUALITY OF FRUITS AND VEGETABLES 451 1-MCP X Ethylene receptor Membrane Esters ACAT Hexanol SCFA Hexanal HPL LOX FA PL Retailoring desaturation PLD X Hexanal PA DG PAP PL Fatty acyl CoA Wax Sugars Glycolysis Acetyl CoA pool C 2 H 4 O 2 H 2 O H 2 O LAH Malonyl CoA Acetoacetyl CoA HMG CoA Erythrose 4-phosphate Pentose phosphate pathway Phenyl propanoid pathway Chalcone Anthocyanins Pyruvate Flavonoids NADPH Terpenes (α Farnesene) GH DHA NADP + GSH DHA NADP + NADPH NADPH IPP O 2 − + O 2 − - Alternative 2H + sources Isoprenoids Mevalonate DMAPP MDHA GSSG ASA MDHA O 2 SOD APX Fig. 21.3 A schematic representation of interrelated pathways and targeted inhibition of catabolic pathways. ACAT, alcohol acyl CoA acyl transferase; APX, ascorbate peroxidase; ASA/MDHA/DHA, ascorbate/monodehydroascorbate/dehydroascorbate; CAT, catalase; DG, diacylglycerol; DMAPP, dimethylallyl pyrophosphate; FA, fatty acids; GR, glutathione reductase; GSH/GSSG, reduced/oxidized glutathione; HMG-CoA, 3-hydroxy-3-methylglutaryl CoA; HPL, hydroperoxide lyase; IPP, isopentenyl pyrophosphate; LAH, lipolytic acyl hydrolase; LOX, lipoxygenase; MDHAR/DHAR, monodehydroascorbate reductase/dehydroascorbate reductase; PA, phosphatidic acid; PAP, phosphatidate phosphatase; PL, phospholipid; PLD, phospholipase D; POX, peroxidase; SCFA, short-chain fatty acids; SOD, superoxide dismutase. POX CAT H 2 O 21.5 Nutritional components in fruits and their changes during storage Fruits and vegetables are major sources of vitamins, minerals, polyphenols, antioxidants, and dietary fibers. Their nutritional and health beneficial properties are increasing their demand among consumers. Innumerable studies suggest that a diet rich in fruits and vegetables
452 POSTHARVEST BIOLOGY & TECHNOLOGY OF FRUITS, VEGETABLES, & FLOWERS reduces the risk of developing cancer, cardiovascular, and several other diseases (Kang et al., 2003; Zhao et al., 2004; Scalbert et al., 2005). Polyphenols have antioxidant properties protecting cells from damaging effects of ROS that are produced during metabolic reactions. The antioxidant and free radical-scavenging properties of polyphenols depend on their molecular structures (such as the position of hydroxyl groups and other features). An imbalance between antioxidants and ROS results in oxidative stress, which leads to the development of cancer, aging, atherosclerosis, cardiovascular disease, and inflammation (Byers and Perry, 1992). Oxidative damage in cells due to the generation of ROS can be prevented by enzymes such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POX), ascorbate peroxidase (APX), and glutathione reductase (GR). These damages can also be prevented by antioxidant compounds such as ascorbic acid, α-tocopherols, and carotenoids. Fruits undergo several changes during harvesting, transportation, and postharvest storage, which affect the nutritional compounds and enzymes involved in the metabolism of those compounds. The changes during prolonged storage periods are related to the taste, nutritional quality, and shelf life of the product. Since every commodity shows different response through storage, it is difficult to preserve nutritional quality of all fruits by a single technology. Thus, it is extremely important to develop sustainable technologies to maintain the quality and shelf life of fruits. 21.5.1 Changes in phenolics and anthocyanins Polyphenols not only give color and taste to fruits and vegetables, but they also contribute health benefits to human. Qualitative and quantitative compositions of polyphenols differ from one fruit to another. Even within the same species, a large variation in polyphenols can be found in the cultivars. For example, in sweet cherry, cyanidin-3-rutinoside is the predominant anthocyanin. Sweet cherries “Bing” contain high level (180 mg/100 g flesh weight) of cyanidin-3-rutinoside, whereas “Summit” contains low levels (72 mg/100 g flesh weight) of this anthocyanin (Gao and Mazza, 1995). However, in case of sour cherries, cyanidin-3- glucosylrutinoside is a major anthocyanin. A higher level of cyanidin-3-glucosylrutinoside (227 mg/100 g fresh weight) was found in “Sumadinka” sour cherry, while “Balaton” had only 88 mg/100 g fresh weigh cyanidin-3-glucosylrutinoside (Kim et al., 2005). Plant phenolics are highly unstable and they undergo various changes throughout storage. These changes are associated with taste and nutritional quality of fruits. Fruits like cherries, strawberries, and litchi are highly perishable, and they start to develop brown pigments within 2–3 days of harvest, at ambient temperature. Postharvest browning of fruits is mainly due to the breakdown of anthocyanins and oxidation of phenolics. In the presence of oxygen, phenols are oxidized by polyphenols oxidase (PPO), which catalyzes two reactions: (i) the hydroxylation of monophenols to o-diphenols and (ii) the oxidation of o-diphenols to quinones, slightly colored compounds, condensed to form brown pigments (melanins) (Macheix et al., 1990). The free phenolic compounds are predominately localized in the vacuole, and PPO is localized in chloroplast and cytoplasm. During storage, subcellular decompartmentalization leads to the enzyme and substrate coming into contact, which triggers browning in fruits and vegetables (Macheix et al., 1990; Tomas-Barberan and Robins, 1997). Several factors, such as nature and substrate content, enzyme activity,
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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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Chapter 9 Structural Deterioration
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PHOSPHOLIPASE D, MEMBRANE DETERIORA
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Fig. 9.3 Fracture face of a fully o
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PHOSPHOLIPASE D INHIBITION TECHNOLO
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HEAT TREATMENT FOR ENHANCING POSTHA
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THE ROLE OF POLYPHENOLS 261 mainly
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THE ROLE OF POLYPHENOLS 263 Table 1
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THE ROLE OF POLYPHENOLS 265 Pentose
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THE ROLE OF POLYPHENOLS 267 Phenyla
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THE ROLE OF POLYPHENOLS 269 3' OH H
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THE ROLE OF POLYPHENOLS 271 OH OH O
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THE ROLE OF POLYPHENOLS 273 compoun
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THE ROLE OF POLYPHENOLS 275 washing
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THE ROLE OF POLYPHENOLS 277 (Fujita
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THE ROLE OF POLYPHENOLS 279 Boyer,
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THE ROLE OF POLYPHENOLS 281 Peschel
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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 377 pro
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BIOTECHNOLOGICAL APPROACHES 379 suc
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BIOTECHNOLOGICAL APPROACHES 381 Fla
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BIOTECHNOLOGICAL APPROACHES 383 adm
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BIOTECHNOLOGICAL APPROACHES 385 wer
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BIOTECHNOLOGICAL APPROACHES 387 Bar
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BIOTECHNOLOGICAL APPROACHES 389 Kik
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BIOTECHNOLOGICAL APPROACHES 391 Tat
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POSTHARVEST FACTORS AFFECTING POTAT
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