Huang Qiang, Wan Chunpeng, Zhang Yajie, Chen Chuying, Chen Jinyin
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, China.
Front Nutr. 2021 Oct 18;8:717596. doi: 10.3389/fnut.2021.717596. eCollection 2021.
The storability recession during storage limits the postharvest storage life of Ponkan ( Blanco cv. Ponkan) fruit and its nutritional value, which potentially lead to huge losses. To develop an effective technique to reduce Ponkan fruit postharvest decay and to maintain the nutritional quality, the preservation effect of 9, 12, and 15% postharvest gum arabic (GA) coatings on Ponkan fruit was investigated. The 12 and 15% GA coatings effectively reduced fruit decay as well as weight loss, retained higher total soluble solids (TSS) content, suppressed titratable acidity (TA) degradation, and postponed the rise in ripening index (RI). Moreover, the 12% GA-coated fruit exhibited a lower respiration rate, electrical conductivity, and malondialdehyde (MDA) accumulation than the uncoated (control) fruit. The 12% GA coating treatment decreased the loss of ascorbic acid (AsA), total phenols, and total flavonoids and maintained higher amounts of non-enzymatic antioxidants. Furthermore, the 12% GA coating treatment increased antioxidant enzymes' activities as well as delayed the reduction of total antioxidant capacity (TAC). These results suggest that, with the cold storage increasing time, the 12% GA-coated fruit exhibited better postharvest storability and higher nutritional quality than the control fruit. The GA coating treatment could be used as a commercial wax to improve postharvest storability, extend its storage life, and maintain the nutritional value of Ponkan fruit up to 120 days of cold storage.
贮藏期间的耐贮性衰退限制了椪柑（Blanco cv. Ponkan）果实的采后贮藏寿命及其营养价值，这可能导致巨大损失。为了开发一种有效的技术来减少椪柑果实采后腐烂并保持营养品质，研究了9%、12%和15%的采后阿拉伯胶（GA）涂层对椪柑果实的保鲜效果。12%和15%的GA涂层有效地减少了果实腐烂以及重量损失，保持了较高的总可溶性固形物（TSS）含量，抑制了可滴定酸度（TA）的降解，并延缓了成熟指数（RI）的上升。此外，与未涂层（对照）果实相比，12%GA涂层的果实表现出较低的呼吸速率、电导率和丙二醛（MDA）积累。12%GA涂层处理减少了抗坏血酸（AsA）、总酚和总黄酮的损失，并保持了较高含量的非酶抗氧化剂。此外，12%GA涂层处理提高了抗氧化酶的活性，并延缓了总抗氧化能力（TAC）的降低。这些结果表明，随着冷藏时间的增加，12%GA涂层的果实比对照果实表现出更好的采后耐贮性和更高的营养品质。GA涂层处理可用作商业蜡，以提高采后耐贮性，延长其贮藏寿命，并在长达120天的冷藏期内保持椪柑果实的营养价值。
