Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Zahir Shah Safari
  • Associate Professor Phebe Ding
  • Niaz Mohammad Zahidi
  • Ashuqullah Atif
  • Shamsuldin Wafa
  • Abdul Aziz Waziri
  • Siti Fairuz Yusoff

Externe Organisationen

  • Helmand University
  • Universiti Putra Malaysia
  • Zayed University
  • Universiti Pendidikan Sultan Idris
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)177-188
Seitenumfang12
FachzeitschriftInternational Journal of Applied Science and Research
Jahrgang4
Ausgabenummer2
PublikationsstatusVeröffentlicht - 2 Apr. 2021
Extern publiziertJa

Abstract

Tomato is rich sources of minerals, vitamins, polyphenols, and carotenoids that are beneficial for human health. Chitosan and vanillin could be an elicitor to induced defense enzyme activities in host against pathogen causing disease. This study aimed to evaluate the effect of chitosan and vanillin coating on defense-related enzymes (PAL, PPO and POD) activites on tomato fruits during ambient storage Chitosan and vanillin in aqueous solutions i.e. 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating on tomato fruits. The results revealed 1.5% chitosan + 15 mM vanillin have significantly lower the activities of defense enzyme i.e. peroxidase (POD) and polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) while shelf life was prolonged to 25 days at 26 ± 2ºC and 60 ± 5% relative humidity without any negative effects on fruit postharvest quality

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Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating. / Safari, Zahir Shah; Ding, Associate Professor Phebe ; Zahidi, Niaz Mohammad et al.
in: International Journal of Applied Science and Research, Jahrgang 4, Nr. 2, 02.04.2021, S. 177-188.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Safari, ZS, Ding, APP, Zahidi, NM, Atif, A, Wafa, S, Waziri, AA & Yusoff, SF 2021, 'Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating', International Journal of Applied Science and Research, Jg. 4, Nr. 2, S. 177-188. <https://www.ijasr.org/paper/IJASR0042393.pdf>
Safari, Z. S., Ding, A. P. P., Zahidi, N. M., Atif, A., Wafa, S., Waziri, A. A., & Yusoff, S. F. (2021). Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating. International Journal of Applied Science and Research, 4(2), 177-188. https://www.ijasr.org/paper/IJASR0042393.pdf
Safari ZS, Ding APP, Zahidi NM, Atif A, Wafa S, Waziri AA et al. Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating. International Journal of Applied Science and Research. 2021 Apr 2;4(2):177-188.
Safari, Zahir Shah ; Ding, Associate Professor Phebe ; Zahidi, Niaz Mohammad et al. / Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating. in: International Journal of Applied Science and Research. 2021 ; Jahrgang 4, Nr. 2. S. 177-188.
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title = "Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating",
abstract = "Tomato is rich sources of minerals, vitamins, polyphenols, and carotenoids that are beneficial for human health. Chitosan and vanillin could be an elicitor to induced defense enzyme activities in host against pathogen causing disease. This study aimed to evaluate the effect of chitosan and vanillin coating on defense-related enzymes (PAL, PPO and POD) activites on tomato fruits during ambient storage Chitosan and vanillin in aqueous solutions i.e. 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating on tomato fruits. The results revealed 1.5% chitosan + 15 mM vanillin have significantly lower the activities of defense enzyme i.e. peroxidase (POD) and polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) while shelf life was prolonged to 25 days at 26 ± 2ºC and 60 ± 5% relative humidity without any negative effects on fruit postharvest quality",
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Download

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T1 - Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating

AU - Safari, Zahir Shah

AU - Ding, Associate Professor Phebe

AU - Zahidi, Niaz Mohammad

AU - Atif, Ashuqullah

AU - Wafa, Shamsuldin

AU - Waziri, Abdul Aziz

AU - Yusoff, Siti Fairuz

PY - 2021/4/2

Y1 - 2021/4/2

N2 - Tomato is rich sources of minerals, vitamins, polyphenols, and carotenoids that are beneficial for human health. Chitosan and vanillin could be an elicitor to induced defense enzyme activities in host against pathogen causing disease. This study aimed to evaluate the effect of chitosan and vanillin coating on defense-related enzymes (PAL, PPO and POD) activites on tomato fruits during ambient storage Chitosan and vanillin in aqueous solutions i.e. 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating on tomato fruits. The results revealed 1.5% chitosan + 15 mM vanillin have significantly lower the activities of defense enzyme i.e. peroxidase (POD) and polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) while shelf life was prolonged to 25 days at 26 ± 2ºC and 60 ± 5% relative humidity without any negative effects on fruit postharvest quality

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