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Full-Text Articles in Life Sciences
Oxalic Acid: A Blooming Organic Acid For Postharvest Quality Preservation Of Fresh Fruit And Vegetables, Mahmood Ul Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Jashanpreet Kaur, Andrew Woodward, Eben Afrifa-Yamoah, Aman Ullah Malik
Oxalic Acid: A Blooming Organic Acid For Postharvest Quality Preservation Of Fresh Fruit And Vegetables, Mahmood Ul Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Jashanpreet Kaur, Andrew Woodward, Eben Afrifa-Yamoah, Aman Ullah Malik
Research outputs 2022 to 2026
Oxalic acid (OA) is a unique organic acid that commonly occurs in plants with distinct functions in modulating metabolic processes. To date, the role of OA has primarily been studied in the deactivation of copper-containing preservatives, detoxification of aluminium toxicity and remediation of organic pollutants. During the last two decades, OA has been considered as an antioxidant compound with focus on its potential to enhance crop yield, improve fruit quality, boost nutritional profile, and delay postharvest senescence in fruit and vegetables. It has been established that pre- and postharvest OA application delays ripening and senescence by down-regulating physiological processes such …
Postharvest Biology And Technology Of Loquat (Eriobotrya Japonica Lindl.), Hafiz Muhammad Shoaib Shah, Ahmad Sattar Khan, Zora Singh, Saqib Ayyub
Postharvest Biology And Technology Of Loquat (Eriobotrya Japonica Lindl.), Hafiz Muhammad Shoaib Shah, Ahmad Sattar Khan, Zora Singh, Saqib Ayyub
Research outputs 2022 to 2026
Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature …
Insight Into The Role Of Melatonin In Mitigating Chilling Injury And Maintaining The Quality Of Cold-Stored Fruits And Vegetables, Hafiz Muhammad Shoaib Shah, Zora Singh, Eben Afrifa-Yamoah, Mahmood Ul Hasan, Jashanpreet Kaur, Andrew Woodward
Insight Into The Role Of Melatonin In Mitigating Chilling Injury And Maintaining The Quality Of Cold-Stored Fruits And Vegetables, Hafiz Muhammad Shoaib Shah, Zora Singh, Eben Afrifa-Yamoah, Mahmood Ul Hasan, Jashanpreet Kaur, Andrew Woodward
Research outputs 2022 to 2026
Chilling injury (CI) causes significant losses in fruits and vegetables during cold storage. CI symptoms exhibited as browning, off-flavour and sunken spots, reduced juice content, uneven ripening and softening in fresh horticultural produce. Application of melatonin (MT) effectively mitigates CI in cold-stored fruits and vegetables. This comprehensive review focuses at discussing symptoms, the mechanism of CI, regulation of melatonin-mediated chilling tolerance, and meta-analysis of CI reduction in horticultural produce. Melatonin mitigates CI, maintains quality of cold-stored horticultural produce by upregulating early hydrogen peroxide signalling, activities of antioxidant enzymes after inhibition of reactive oxygen species (ROS) accumulation, mitochondrial dysfunction, and membrane …