期刊
FOOD SCIENCE & NUTRITION
卷 9, 期 9, 页码 4963-4973出版社
WILEY
DOI: 10.1002/fsn3.2448
关键词
antioxidants; Longan (Dimocarpus longan Lour.) fruit; melatonin treatment; oxygen free radical (ROS); pericarp browning; ROS scavenging enzymes
资金
- National Natural Science Foundation of China (NSFC) [31801910, 31860457]
- China Agricultural Research System of MOF and MARA [CARS-32-15]
Postharvest melatonin treatments have been found to delay pericarp browning in longan fruits by influencing various biochemical parameters, including electrolyte leakage, malonaldehyde accumulation, and activities of browning-related enzymes.
Postharvest melatonin treatments have been reported to improve the quality and storability, especially to inhibit browning in many fruits, but the effect had not been systematically investigated on longan fruit. In this study, the effect of 0.4 mM melatonin (MLT) dipping on the quality and pericarp browning of longan fruits stored at low temperature was investigated. The MLT treatment did not influence the TSS content of longan fruits but lead to increased lightness and h degrees value while decreased a* value of pericarp. More importantly, the treatment significantly delayed the increase in electrolyte leakage and malonaldehyde accumulation, inhibited the activities of polyphenol oxidase and peroxidase, and thus retarded pericarp browning. In addition, the treatment significantly inhibited the production of O-2(center dot-) and H2O2 while promoted the accumulation of glutathione, flavonoids, and phenolics at earlier storage stages in longan pericarp. Interestingly, the activities of ascorbate peroxidase (APX) and superoxide dismutase (SOD) were significantly upregulated but activities of catalase were downregulated in the MLT-treated longan pericarp. MLT treatment effectively enhanced APX and SOD activities, increased flavonoid, phenolics, and glutathione content, protected cytomembrane integrity, inhibited the production of O-2(center dot-) and H2O2 and browning-related enzymes, and thus delayed the longan pericarp browning.
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