Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
Food Chem. 2021 Jul 1;349:129161. doi: 10.1016/j.foodchem.2021.129161. Epub 2021 Jan 26.
Rapid postharvest softening largely limits the shelf-life of persimmon (Diospyros kaki L.) fruit. Microwave is a new environmental-friendly inside-out heat-shock approach, whose effect on the fruit softening and quality has not yet been investigated. The current study applied two kinds of microwave treatments (low-power long-time, LPLT, or high-power short-time, HPST) to persimmon fruit with comparison to the hot water (HW) treatments. The results showed both microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage. Moreover, application of HPST treatment down-regulated gene expression of DkPG1, DkPE2 and DkEGase1 compared with untreated fruits. These results indicated that microwave treatment is a promising soft-delaying method for the preservation of persimmon fruit.
快速采后软化在很大程度上限制了柿子（Diospyros kaki L.）果实的货架期。微波是一种新的环保内外热冲击方法，但其对果实软化和品质的影响尚未被研究过。本研究应用了两种微波处理（低功率长时间，LPLT，或高功率短时间，HPST）对柿子果实进行处理，并与热水（HW）处理进行了比较。结果表明，两种微波处理均能保持硬度，促进脱涩，并提高柿子果实的可溶性固形物含量（SSC）和糖酸比。微波处理降低了纤维素和果胶的降解，抑制了纤维素酶的活性，与 HW 处理和对照相比，在贮藏 2 和 4 天后硬度显著提高。此外，与未处理的果实相比，HPST 处理下调了 DkPG1、DkPE2 和 DkEGase1 基因的表达。这些结果表明，微波处理是一种有前途的延缓柿子果实软化的方法。
