תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםLilah Saidi - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel
Danielle Duanis-Assaf - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Ortal Galsarker - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Dalia Maurer - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Noam Alkan - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Elena Poverenov - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Edible coatings attract high research attention as an effective natural approach for maintaining fresh agricultural produce quality and storability. In this study, a series of polysaccharide-based coatings that contain, for the first time, an elicitor of fruit defense response, phenylalanine, were developed and applied on avocado fruit. After an initial screening of a series of polysaccharides coatings, the chitosan and carboxymethyl cellulose with stearic acid (CMC + StA) were chosen, and phenylalanine elicitor was added then to the polysaccharide matrices. These active edible coatings of either chitosan or CMC + StA that contained phenylalanine significantly reduced the fruit's natural decay caused by the fungal pathogens Colletotrichum and Alternaria. The coated avocado fruit has also demonstrated higher resistance to storage at sub-optimal temperature and showed less pitting, decay, and internal browning. The observed cold resistance correlated with a minor transcript upregulation of several genes as lipoxygenase, heat-shock protein, and several transcripts in the phenylpropanoid pathway. Interestingly, the coated fruit had a better flavor than the control fruit. Taken together, the reported results point to the ability of these new edible coatings to significantly increased fruit resistance to fungal pathogens and cold stress while maintaining the fruit quality and storability and improving their taste.
Lilah Saidi - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel
Danielle Duanis-Assaf - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Ortal Galsarker - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Dalia Maurer - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Noam Alkan - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Elena Poverenov - Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, 7528809, Israel
Edible coatings attract high research attention as an effective natural approach for maintaining fresh agricultural produce quality and storability. In this study, a series of polysaccharide-based coatings that contain, for the first time, an elicitor of fruit defense response, phenylalanine, were developed and applied on avocado fruit. After an initial screening of a series of polysaccharides coatings, the chitosan and carboxymethyl cellulose with stearic acid (CMC + StA) were chosen, and phenylalanine elicitor was added then to the polysaccharide matrices. These active edible coatings of either chitosan or CMC + StA that contained phenylalanine significantly reduced the fruit's natural decay caused by the fungal pathogens Colletotrichum and Alternaria. The coated avocado fruit has also demonstrated higher resistance to storage at sub-optimal temperature and showed less pitting, decay, and internal browning. The observed cold resistance correlated with a minor transcript upregulation of several genes as lipoxygenase, heat-shock protein, and several transcripts in the phenylpropanoid pathway. Interestingly, the coated fruit had a better flavor than the control fruit. Taken together, the reported results point to the ability of these new edible coatings to significantly increased fruit resistance to fungal pathogens and cold stress while maintaining the fruit quality and storability and improving their taste.
