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. 2017 Jul 8;18(7):1467. doi: 10.3390/ijms18071467

Table 2.

Postharvest treatments alleviating oxidative stress and CI in immature fruits.

Postharvest Technologies Technology Species Effects References
Physical Heat treatment Cucumber Reduced electrolyte leakage, chilling-induced ethylene, and ACS and ACO activity [117]
Reduced electrolyte leakage and MDA, and enhanced PLD and LOX activity [110,111]
Green bell pepper Reduced CI, electrolyte leakage and LOX activity [114]
Reduced weight loss, softening, decay and CI [118]
Enhanced PA content and increased PAL and PPO activity [112]
Reduced CI, maintained firmness, and delayed unsaturated fatty acid accumulation [187]
Zucchini Induced HSP genes, maintained flesh firmness [113]
Eggplant Retarded CI, reduced spermidine [119]
Temperature preconditioning treatment Zucchini Alleviated CI and weight loss, reducedH2O2, MDA and ascorbic acid content, and induced activity of antioxidant enzymes [46,91,93]
Cucumber Increased soluble solids, ascorbic acid, and MDA, O2 and H2O2, induced activity of antioxidant enzymes, and the scavengers AsA and glutathione [124]
Controlled atmospheres. CO2 and O2 treatments Cucumber Alleviated chilling injury, weight loss and changed in peel colour, maintenance of electrolyte leakage and MDA [134]
Zucchini Reduced CI, increased levels of spermidine, spermine and total phenolics, induced activities of alternative oxidase, SOD, APX and CAT [94,136,137]
Controlled atmospheres. Use of plastic covers Green bell pepper Reduced CI and weight loss, maintained of ACC, Put, and ABA levels, reduced ascorbic acid content [139,140]
Okra Reduced weight loss and ascorbic acid content, increased titratable acidity [75]
Eggplant Retarded chilling injury, decreased spermidine levels [119]
Cucumber Reduced weight loss, decay and fruit deformation, maintenance of freshness, colour and firmness [141,142]
Green bell pepper Reduced CI, weight loss, membrane leakage and LOX activity, induction of HSP from the HSP70 family [114,118,140,143]
Zucchini Reduced ethylene production and ethylene gene expression, reduced H2O2 and MDA [24]
Ceramide coating Green bell pepper Maintenance of membrane integrity, reduced MDA, enhanced activity of POD, CAT, and APX [144]
Chitosan coating Zucchini Reduced CI, preservation of flesh firmness [121]
Cucumber Reduced CI, electrolyte leakage and MDA accumulation, increased content of soluble solids, chlorophyll and ascorbic acid, SA, and induced activity of SOD, CAT, APX and GR [116]
Sponge gourd Delayed PPO, increased content of ascorbic acid and total phenolics [152]
Chemical 1-MCP Green bell pepper Delaying senescence associated with enhanced antioxidant enzyme activities [158]
Zucchini Reduced fruit weight loss, respiration rate and cold-induced ethylene, reduced expression of ethylene genes [37]
Eggplant Reduced weight loss and browning, and reduced of PAL, PPO and POD activity, and total phenolics [51]
Brassinosteroids Green bell pepper Decreased electrolyte leakage and MDA content, enhanced CAT, APX, and GR activities [160]
Eggplant Maintenance of membrane integrity and moisture and reduced flesh browning, reduced phenolic accumulation and repressed PAL, PPO, and POD activities [161]
ABA Zucchini Delayed development of CI symptoms [188]
Salicyloyl chitosan coating Cucumber Higher total soluble solids, chlorophyll and ascorbic acid content, reduced electrolyte leakage and MDA, and induction of SOD, CAT, APX and GR [116]
SA and MeSA Sponge gourd Higher antioxidant activity reduce MDA, enhanced SOD, CAT, APX activities [73]
MeSA and MeJA Green bell pepper Increased expression of AOX gene [106,178]
Cucumber Reduced H2O2 accumulation enhanced catalase activity [179]
Eggplant Reduced ethylene production [176]
MeJA Cucumber Induced chilling tolerance by inhibiting H2O2 generation and CAT activity [179]
PAs Green bell pepper Reduction of ethylene production [112]
Zucchini Induction of APX, CAT and GR activities, increased content of ascorbate, FRAP, glucose, fructose and raffinose, and reduced LOX activity [98,99,122,180]
Nitric oxide Cucumber Reduced lipid peroxidation, O2 and H2O2 accumulation, and enhanced CAT, SOD, APX and POD activities [95,176]
Green beans Shelf life extension [183]
6-BA Cucumber Increased chlorophyll, ascorbic acid, total phenolic contents, and antioxidant capacity, reduced O•−2, H2O2 and lipid peroxidation, increased activities of SOD, CAT, APX, GR and ATP [89]
CK Zucchini Slower deterioration and dehydration, phenolic compound accumulation, and decreased pectin and sugar solubility, delayed cell wall dismantling [185]
GB Green bell pepper Reduction in cellular leakage, MDA content, and lipid peroxidation increased activity and induced gene expression of POD, CAT, APX, and GR [186]