Yang Can, Chen Tao, Shen Borui, Sun Shuxia, Song Haiyan, Chen Dong, Xi Wanpeng
College of Horticulture and Landscape Architecture Southwest University Chongqing China.
Horticulture Research Institute Sichuan Academy of Agricultural Sciences Chengdu PR China.
Food Sci Nutr. 2019 Sep 27;7(11):3635-3643. doi: 10.1002/fsn3.1219. eCollection 2019 Nov.
Peaches are easily perishable fruit, and their quality is quickly lost after harvest. In this study, "Hujingmilu" peach ( L.) fruit was treated with citric acid (CA) and stored at 20°C for 15 days. Fruit decay and quality were evaluated during the storage period. Compared with the control, CA treatment did not inhibit climacteric ethylene release, but CA was significantly effective at maintaining firmness, inhibiting decay, and preventing a decrease in titration acid (TA). CA treatment inhibited the increase in total soluble solids (TSS), sucrose, and fructose in the first week after fruit harvest, but then their content was significantly higher in CA-treated fruits than that in the control group. The decrease in malic acid and citric acid was significantly prevented by CA treatment. During storage, the concentrations of C6 volatile compounds decreased rapidly whereas lactones sharply increased, and the concentrations of δ-decalactone, γ-decalactone, and γ-dodecalactone were found to be significantly high in CA fruits compared with the control after the eighth day of storage ( < .05). Similarly, higher contents of chlorogenic acid, neochlorogenic acid, catechin, and L-epicatechin were maintained in fruits treated with CA during the same storage period ( < .05). Our findings suggest that treatment with 10 g/L citric acid can reduce postharvest decay and effectively maintain the texture, flavor, and nutrition quality of peach fruit.
桃子是易腐水果，采后品质迅速下降。本研究中，用柠檬酸（CA）处理“湖景蜜露”桃果实，并在20℃下贮藏15天。贮藏期间对果实腐烂和品质进行评价。与对照相比，CA处理不抑制跃变型乙烯释放，但CA在保持果实硬度、抑制腐烂和防止滴定酸（TA）下降方面显著有效。CA处理在果实采收后的第一周抑制了总可溶性固形物（TSS）、蔗糖和果糖含量的增加，但随后CA处理果实中的这些物质含量显著高于对照组。CA处理显著抑制了苹果酸和柠檬酸含量的下降。贮藏期间，C6挥发性化合物浓度迅速下降，而内酯类化合物急剧增加，贮藏第8天后，CA处理果实中δ-癸内酯、γ-癸内酯和γ-十二内酯的浓度显著高于对照（P<0.05）。同样，在相同贮藏期内，CA处理果实中绿原酸、新绿原酸、儿茶素和L-表儿茶素的含量也较高（P<0.05）。我们的研究结果表明，用10g/L柠檬酸处理可减少采后腐烂，并有效保持桃果实的质地、风味和营养品质。
