Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage

Food Science & Nutrition

Zitao Jiang¹  Jiaoke Zeng¹  Wen Li¹  Yuanzhi Shao²  Yu Dong³ 

[1] College of Horticulture Hainan University Haikou China;College of Life Science and Medicine Hainan University Haikou China;Department of Horticulture Mid‐Columbia Agricultural Research and Extension Center Oregon State University Hood River OR USA;

关键词: antioxidant systems;    ethanol;    pericarp browning;    storage quality;    wampee fruit;   

DOI  :  10.1002/fsn3.1617

来源: DOAJ

【 摘 要 】

Abstract Wampee fruit is a popular fruit cultivar in South‐East Asia due to its high levels of nutrients and antioxidants; however, pericarp browning leads to a short storage life with great economic loss during years. The purpose of this work was to determine whether postharvest ethanol fumigation affected pericarp browning development of wampee fruit during 12 days of storage at 8 ± 0.5°C, and if so, how it is related to phenol metabolism and how it affects quality attributes and antioxidant systems during storage. After fruits were fumigated with 100, 300, 500, and 800 μl/L for 5 hr at 22 ± 0.5°C, ethanol significantly reduced the development of pericarp browning by increasing total phenolics (TP) content and decreasing the activity of polyphenol oxidase (PPO), especially in 500 μl/L ethanol treatment. Additionally, ethanol delayed the losses in fruit firmness (FF), soluble solid content (SSC), and titratable acidity (TA), retarded weight loss and accumulation of malondialdehyde (MDA) content and maintained relatively high contents of ascorbic acid (AsA), total flavonoids (TF), and total antioxidant capacity (TAC) and activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD). In conclusion, results demonstrated that postharvest ethanol fumigation in wampee fruit has ability to reduce pericarp browning development by regulating phenol metabolism and enhancing antioxidant systems.

【 授权许可】

Unknown