Acidic electrolyzed water treatment delayed fruit disease development of harvested longans through inducing the disease resistance and maintaining the ROS metabolism systems

This work was designed to assess the effects of acidic electrolyzed water (AEW) on disease occurrence, disease-resistant enzymes activities, H2O2 content, as well as the ROS scavenging systems in longans during postharvest storage. The harvested `Fuyan' longan fruit were immersed in AEW with ACC of 80 mg/L at pH 2.5 for 10 min, and then stored at 25 degrees C. Results suggested that AEW treatment suppressed the occurrence of fruit disease, promoted the activities of PAL, CHI, GLU, C4H and 4-CL, and boosted the amount of H2O2. In addition, AEW treatment decreased the production O(2)(-center dot)of generation rate and MDA content, increased the activities of anti- oxidant enzymes (e.g. SOD, CAT and APX), and maintained high levels of non-enzymatic antioxidant systems (e.g. AsA, GSH, DPPH radical scavenging ability and reducing power). These results revealed that AEW may be an effective treatment to enhance the fruit disease resistance and ROS scavenging capacity for suppressing the disease development of postharvest longans.

Automated summary

The study found that acidic electrolyzed water treatment can suppress disease occurrence in longan fruit, increase disease-resistant enzyme activity and H2O2 content, reduce ROS generation rate and MDA content, and enhance antioxidant enzyme and non-enzyme antioxidant system activity.