1Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur-679 573, Kerala, India
2Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore-641 003, Tamil Nadu, India
*Corresponding Author: G.N. Ashitha, Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur-679 573, Kerala, India, Email: ashithagn@gmail.com
Online published on 20 July, 2020.
The membrane degradation process associated with ripening and senescence of fruit is accelerated by the enzyme phospholipase D (PLD). Hexanal is a compound with high potential to inhibit phospholipase-D enzyme, which is naturally secretes from plants and also promotes the shelf-life extension of fruits during its storage. Pre-harvest hexanal application as enhanced freshness formulation helps to reduce fruit decay and other post-harvest disease by preventing the microbial growth especially mold growth. Post-harvest application of hexanal in the forms of vapour or liquid and nano emulsion for dip treatment, etc. results in improved fruit quality with better colour firmness along with other improved biochemical qualities. The cell wall degrading enzymes such as PLD, PME (Pectin methyl esterase) suppressed after hexanal treatment, whereas accelerated the antioxidant enzymes activities. The hexanal can be used as a potential compound for the preservation and post-harvest storage of perishables with better quality and safety.
Hexanal, Phospholipase-D (PLD), Pectin methyl esterases (PME)
