Chu Wenjing, Gao Haiyan, Chen Hangjun, Fang Xiangjun, Zheng Yonghua
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.
Food Chem. 2018 Jan 15;239:68-74. doi: 10.1016/j.foodchem.2017.06.024. Epub 2017 Jun 7.
The blueberry fruit has a light-blue appearance because its blue-black skin is covered with a waxy bloom. This layer is easily damaged or removed during fruit harvesting and postharvest handling. We investigated the effects of wax removal on the postharvest quality of blueberry fruit and their possible mechanisms. The removal of natural wax on the fruit was found to accelerate the postharvest water loss and decay, reduce the sensory and nutritional qualities, and shorten the shelf-life. Wax removal decreased the activities of antioxidant enzymes and contents of antioxidants, and accelerated accumulation of ROS and lipid peroxidation, especially at the later period of storage. Moreover, the organellar membrane structure was disrupted in fruit with wax removed. These results indicate that cuticular wax plays an important role in maintaining the postharvest quality and delaying fruit senescence. The results should improve our understanding for better preservation of postharvest quality of blueberry fruit.
蓝莓果实呈现浅蓝色外观，因为其蓝黑色的表皮覆盖着一层蜡质果粉。这层蜡质在果实采收和采后处理过程中很容易受损或被去除。我们研究了去除蜡质对蓝莓果实采后品质的影响及其可能的机制。结果发现，去除果实上的天然蜡质会加速采后水分流失和腐烂，降低感官和营养品质，并缩短货架期。去除蜡质会降低抗氧化酶的活性和抗氧化剂的含量，加速活性氧（ROS）的积累和脂质过氧化，尤其是在储存后期。此外，去除蜡质的果实中细胞器膜结构遭到破坏。这些结果表明，角质层蜡质在维持采后品质和延缓果实衰老方面起着重要作用。这些结果应有助于我们更好地理解如何更好地保存蓝莓果实的采后品质。
