Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation

The response of the antioxidant defense system to chlorine dioxide (ClO2) of post-harvested 'Daw' longan fruit was determined. Fresh fruit was fumigated with 10mg/L ClO2 for 10min and then packed into cardboard boxes and stored at 25±1°C with 82±5% RH for 7 days. Changes in free radicals e...

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Main Authors: Chomkitichai W., Faiyue B., Rachtanapun P., Uthaibutra J., Saengnil K.
Format: Article
Language:English
Published: Elsevier 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84907682285&partnerID=40&md5=82a2b78178454cdbc7ba951dfa5c2173
http://cmuir.cmu.ac.th/handle/6653943832/37561
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-375612014-12-09T05:41:45Z Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation Chomkitichai W. Faiyue B. Rachtanapun P. Uthaibutra J. Saengnil K. The response of the antioxidant defense system to chlorine dioxide (ClO2) of post-harvested 'Daw' longan fruit was determined. Fresh fruit was fumigated with 10mg/L ClO2 for 10min and then packed into cardboard boxes and stored at 25±1°C with 82±5% RH for 7 days. Changes in free radicals elimination systems were examined every day. The activities of enzymatic antioxidants including superoxide dismutase, catalase and ascorbate peroxidase in non-fumigated fruit (control) increased and reached the peak on day 2 and decreased thereafter. The contents of non-enzymatic antioxidant such as total phenolic compounds, ascorbic acid (ASA), total glutathione, α-tocopherol and total antioxidant capacities (TAC) decreased continuously throughout storage time. These decreases coincided with the onset of pericarp browning. ClO2 fumigation enhanced the antioxidant defense system of longan fruit during storage which was associated with less pericarp browning. The enzymatic antioxidant activities, non-enzymatic antioxidant contents and TAC showed significantly higher levels in the ClO2 treated fruit than those in the control throughout the storage period. It was concluded that enhanced antioxidant defense system by ClO2 alleviates browning in 'Daw' longan during storage. 2014-12-09T05:41:45Z 2014-12-09T05:41:45Z 2014 Article 03044238 10.1016/j.scienta.2014.08.016 SHRTA http://www.scopus.com/inward/record.url?eid=2-s2.0-84907682285&partnerID=40&md5=82a2b78178454cdbc7ba951dfa5c2173 http://cmuir.cmu.ac.th/handle/6653943832/37561 English Elsevier
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The response of the antioxidant defense system to chlorine dioxide (ClO2) of post-harvested 'Daw' longan fruit was determined. Fresh fruit was fumigated with 10mg/L ClO2 for 10min and then packed into cardboard boxes and stored at 25±1°C with 82±5% RH for 7 days. Changes in free radicals elimination systems were examined every day. The activities of enzymatic antioxidants including superoxide dismutase, catalase and ascorbate peroxidase in non-fumigated fruit (control) increased and reached the peak on day 2 and decreased thereafter. The contents of non-enzymatic antioxidant such as total phenolic compounds, ascorbic acid (ASA), total glutathione, α-tocopherol and total antioxidant capacities (TAC) decreased continuously throughout storage time. These decreases coincided with the onset of pericarp browning. ClO2 fumigation enhanced the antioxidant defense system of longan fruit during storage which was associated with less pericarp browning. The enzymatic antioxidant activities, non-enzymatic antioxidant contents and TAC showed significantly higher levels in the ClO2 treated fruit than those in the control throughout the storage period. It was concluded that enhanced antioxidant defense system by ClO2 alleviates browning in 'Daw' longan during storage.
format Article
author Chomkitichai W.
Faiyue B.
Rachtanapun P.
Uthaibutra J.
Saengnil K.
spellingShingle Chomkitichai W.
Faiyue B.
Rachtanapun P.
Uthaibutra J.
Saengnil K.
Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation
author_facet Chomkitichai W.
Faiyue B.
Rachtanapun P.
Uthaibutra J.
Saengnil K.
author_sort Chomkitichai W.
title Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation
title_short Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation
title_full Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation
title_fullStr Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation
title_full_unstemmed Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation
title_sort enhancement of the antioxidant defense system of post-harvested 'daw' longan fruit by chlorine dioxide fumigation
publisher Elsevier
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-84907682285&partnerID=40&md5=82a2b78178454cdbc7ba951dfa5c2173
http://cmuir.cmu.ac.th/handle/6653943832/37561
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