Affiliation:
1. International Centre in Fundamental and Engineering Thermophysics, Tianjin University of Commerce, Tianjin 300134, China
2. Institute of Food Science and Technology, Chinese Academic of Agricultural Sciences, Beijing 100193, China
3. Shanxi Fruit Industry Cold Chain New Material Co., Ltd., Tongchuan 727100, China
4. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
5. Tianjin Gasin-DH Preservation Technologies Co., Ltd., Tianjin 300300, China
Abstract
The purpose of this work was to elucidate the influence of TF (5 ± 5 °C, and 5 ± 1 °C) and CT (5 ± 0.1 °C served as an isothermal state) storage environment on the antioxidant ability and energy metabolism in post-harvest apple fruit during storage. Specifically, compared with fruit in TFs groups, the quality attributes of apples in the CT group, including firmness, fresh weight, contents of SSC, and TA were maintained at a higher level. In addition, fruit stored in the CT environment revealed a suppressed respiration rate and EL, lower MDA, O2·−, and H2O2 accumulation but increased the activities of SOD, CAT, APX, and GR. At the end of storage, the SOD, CAT, APX, and GR activities of fruit in the CT group were 38.14%,48.04%, 115.29%, and 34.85% higher than that of the TF5 group, respectively. Fruit in the CT environment also revealed higher AsA, GSH, total phenols, and total flavonoid content. In addition, fruit stored in the CT environment maintained higher ATP content, EC, and more active H+-ATPase, Ca2+-ATPase, CCO, and SDH. At the end of storage, the SDH and CCO activities of fruit in the TF0.1 group were 1.74, and 2.59 times higher than that in the TF5 group, respectively. Taken together, we attributed the fact that a constant temperature storage environment can retard the fruit senescence to the enhancement of antioxidant capacities and maintaining of higher energy status in apple fruit.
Funder
Central Public-interest Scientific Institution Basal Research Fund
Agricultural Science and Technology Innovation Program of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Key Research & Development Program of Shandong Province
Qinchuangyuan High level Innovation and Entrepreneurship Talent Project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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