Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves

Vacuum impregnation (VI) has been immensely used in modifying the physicochemical properties, nutritional values and sensory attributes of fruits and vegetables. However, the metabolic consequences of the plant tissue upon impregnation have not been profoundly explored although shelf life is strongl...

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Autores principales:	Nazatul Umira Karim, Noor Liyana Yusof
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	physicochemical changes metabolic consequences proline GABA shelf life Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/9f2b867c329a4f04b5f6a8ddf46898f4
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spelling	oai:doaj.org-article:9f2b867c329a4f04b5f6a8ddf46898f42021-11-11T15:24:04ZEffect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves10.3390/app1121104102076-3417https://doaj.org/article/9f2b867c329a4f04b5f6a8ddf46898f42021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/10410https://doaj.org/toc/2076-3417Vacuum impregnation (VI) has been immensely used in modifying the physicochemical properties, nutritional values and sensory attributes of fruits and vegetables. However, the metabolic consequences of the plant tissue upon impregnation have not been profoundly explored although shelf life is strongly dependent on this factor. In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose to improve its quality and storage ability by reducing the chilling injury through the improvement of proline content. The spinach leaves were stored at 4 °C for 7 days and were analyzed at 12 h interval. Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%. The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage. Sensory evaluation showed that GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.Nazatul Umira KarimNoor Liyana YusofMDPI AGarticlephysicochemical changesmetabolic consequencesprolineGABAshelf lifeTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10410, p 10410 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	physicochemical changes metabolic consequences proline GABA shelf life Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	physicochemical changes metabolic consequences proline GABA shelf life Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Nazatul Umira Karim Noor Liyana Yusof Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves
description	Vacuum impregnation (VI) has been immensely used in modifying the physicochemical properties, nutritional values and sensory attributes of fruits and vegetables. However, the metabolic consequences of the plant tissue upon impregnation have not been profoundly explored although shelf life is strongly dependent on this factor. In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose to improve its quality and storage ability by reducing the chilling injury through the improvement of proline content. The spinach leaves were stored at 4 °C for 7 days and were analyzed at 12 h interval. Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%. The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage. Sensory evaluation showed that GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.
format	article
author	Nazatul Umira Karim Noor Liyana Yusof
author_facet	Nazatul Umira Karim Noor Liyana Yusof
author_sort	Nazatul Umira Karim
title	Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves
title_short	Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves
title_full	Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves
title_fullStr	Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves
title_full_unstemmed	Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves
title_sort	effect of vacuum impregnation with sucrose and plant growth hormones to mitigate the chilling injury in spinach leaves
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9f2b867c329a4f04b5f6a8ddf46898f4
work_keys_str_mv	AT nazatulumirakarim effectofvacuumimpregnationwithsucroseandplantgrowthhormonestomitigatethechillinginjuryinspinachleaves AT noorliyanayusof effectofvacuumimpregnationwithsucroseandplantgrowthhormonestomitigatethechillinginjuryinspinachleaves
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Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves

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