Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits
This study investigated the efficacy of pulsed electric field (PEF) treatment in mitigating quality deterioration in sweet persimmons (Diospyros kaki 'Fuyu') induced by modified atmosphere packaging (MAP). The findings demonstrate that treating persimmons with a 50 kV m−1 PEF for 30 min si...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002375 |
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| author | Chao-Kai Chang Kuan-Chen Cheng Sheng-Hung Lin Wei-Lun Zhu Sheng-Yen Tsai Prakoso Adi Shella Permatasari Santoso Chang-Wei Hsieh |
| author_facet | Chao-Kai Chang Kuan-Chen Cheng Sheng-Hung Lin Wei-Lun Zhu Sheng-Yen Tsai Prakoso Adi Shella Permatasari Santoso Chang-Wei Hsieh |
| author_sort | Chao-Kai Chang |
| collection | DOAJ |
| description | This study investigated the efficacy of pulsed electric field (PEF) treatment in mitigating quality deterioration in sweet persimmons (Diospyros kaki 'Fuyu') induced by modified atmosphere packaging (MAP). The findings demonstrate that treating persimmons with a 50 kV m−1 PEF for 30 min significantly counters the softening and browning effects of 10% CO2 exposure. PEF pretreatment was observed to enhance the enzymatic activities of succinate dehydrogenase by 31.5% and cytochrome C oxidase by 36.8%, thereby boosting energy metabolism and curbing the glycolytic activities of hexokinase and phosphofructokinase by 47.9% and 18.3%, respectively. This inhibition extends to the activity of pyruvate decarboxylase and alcohol dehydrogenase, which were reduced by 27.8% and 23.1%, respectively, leading to decreased production of ethanol (50.7%) and acetaldehyde (28.57%)—compounds typically formed through oxygen metabolism. Furthermore, PEF pretreatment not only preserves the storage quality of persimmons but also activates the fruit's intrinsic repair mechanisms via pressure stimulation. This mechanism enhances the fruit's resistance to quality degradation caused by environmental CO2 accumulation during storage. The findings suggest that PEF is a practical, residue-free, and additive-free pretreatment technology for fruit, aligning well with sustainable development objectives and offering a robust method to protect fruits against MAP-induced deterioration. |
| format | Article |
| id | doaj-art-ed0b5db22ff048cf876e9cbbde3c3093 |
| institution | DOAJ |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-ed0b5db22ff048cf876e9cbbde3c30932025-08-20T02:39:50ZengElsevierFuture Foods2666-83352025-06-011110053410.1016/j.fufo.2024.100534Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruitsChao-Kai Chang0Kuan-Chen Cheng1Sheng-Hung Lin2Wei-Lun Zhu3Sheng-Yen Tsai4Prakoso Adi5Shella Permatasari Santoso6Chang-Wei Hsieh7Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, TaiwanGraduate Institute of Food Science and Technology, National Taiwan University, Daan District., Taipei City 10617, Taiwan; Institute of Biotechnology, National Taiwan University, Daan District., Taipei City 10617, Taiwan; Department of Medical Research, China Medical University Hospital, North District., Taichung City 40400, Taiwan; Department of Optometry, Asia University, Wufeng Dist., Taichung City 413305, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, TaiwanInternational Doctoral Program in Agriculture, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Agricultural Product Technology, Sebelas Maret University, Surakarta City 57126, IndonesiaDepartment of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist, Taipei 10607, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North District., Taichung City 40400, Taiwan; Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; Advanced Plant and Food Crop Biotechnology Center, National Chung Hsing University. South Dist., Taichung City 40227, Taiwan; Corresponding author.This study investigated the efficacy of pulsed electric field (PEF) treatment in mitigating quality deterioration in sweet persimmons (Diospyros kaki 'Fuyu') induced by modified atmosphere packaging (MAP). The findings demonstrate that treating persimmons with a 50 kV m−1 PEF for 30 min significantly counters the softening and browning effects of 10% CO2 exposure. PEF pretreatment was observed to enhance the enzymatic activities of succinate dehydrogenase by 31.5% and cytochrome C oxidase by 36.8%, thereby boosting energy metabolism and curbing the glycolytic activities of hexokinase and phosphofructokinase by 47.9% and 18.3%, respectively. This inhibition extends to the activity of pyruvate decarboxylase and alcohol dehydrogenase, which were reduced by 27.8% and 23.1%, respectively, leading to decreased production of ethanol (50.7%) and acetaldehyde (28.57%)—compounds typically formed through oxygen metabolism. Furthermore, PEF pretreatment not only preserves the storage quality of persimmons but also activates the fruit's intrinsic repair mechanisms via pressure stimulation. This mechanism enhances the fruit's resistance to quality degradation caused by environmental CO2 accumulation during storage. The findings suggest that PEF is a practical, residue-free, and additive-free pretreatment technology for fruit, aligning well with sustainable development objectives and offering a robust method to protect fruits against MAP-induced deterioration.http://www.sciencedirect.com/science/article/pii/S2666833524002375Sweet persimmons (Diospyros kaki 'Fuyu')Pulsed Electric Field (PEF)Anaerobic respirationPackaged-Fruit |
| spellingShingle | Chao-Kai Chang Kuan-Chen Cheng Sheng-Hung Lin Wei-Lun Zhu Sheng-Yen Tsai Prakoso Adi Shella Permatasari Santoso Chang-Wei Hsieh Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits Future Foods Sweet persimmons (Diospyros kaki 'Fuyu') Pulsed Electric Field (PEF) Anaerobic respiration Packaged-Fruit |
| title | Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits |
| title_full | Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits |
| title_fullStr | Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits |
| title_full_unstemmed | Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits |
| title_short | Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits |
| title_sort | improving the anaerobic respiration of persimmons diospyros kaki l caused by modified atmosphere packaging through pulsed electric fields a sustainable technology for extending shelf life of packaged fruits |
| topic | Sweet persimmons (Diospyros kaki 'Fuyu') Pulsed Electric Field (PEF) Anaerobic respiration Packaged-Fruit |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524002375 |
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