Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, El-Mansoura 35336, Egypt.
Pomology Department, Faculty of Agriculture, Mansoura University, El-Mansoura 35336, Egypt.
Molecules. 2022 Apr 18;27(8):2595. doi: 10.3390/molecules27082595.
Peaches are grown in many Egyptian orchards for local and global fresh market sales. The interior fruit tissue breakdown (IFTB), often resulting in decayed peaches, is a severe problem during marketing. Therefore, to minimize FTB of peaches, in this study, gum arabic (GA) and polyvinylpyrrolidone (PVP) were mixed with different concentrations of salicylic acid (SA) (0, 1, and 2 mM) and were applied as edible coating to extend the shelf life of peach fruits. Mature peaches were selected and harvested when peaches reached total soluble solid content (SSC: 8.5%) and fruit firmness of about 47 N. Fruits were coated and stored at room temperature (26 ± 1 °C and air humidity 51 ± 1%) for 10 days during two seasons: 2020 and 2021. Fruit coated with GA/PVP-SA 2 mM showed a significant (p < 0.05) inhibition in degrading enzyme activities (CWDEs), such as lipoxygenase (LOX), cellulase (CEL), and pectinase (PT), compared to uncoated and coated fruits during the shelf-life period. Hence, cell wall compartments were maintained. Consequently, there was a reduction in browning symptoms in fruits by inhibiting polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities. Thus, the fruit skin browning index showed almost no symptoms. The lipid peroxidation process and ionic permeability declined as well. The result suggests that, by applying GA/PVP-SA 2 mM as an edible coating, fruit tissue breakdown can be minimized, and the shelf life of peach can be extended up to 10 days without symptoms of tissue breakdown.
桃在埃及的许多果园中种植，用于当地和全球新鲜市场的销售。内部果肉组织降解（IFTB），常导致桃腐烂，是营销过程中的一个严重问题。因此，为了最大限度地减少桃的IFTB，本研究将阿拉伯胶（GA）和聚乙烯吡咯烷酮（PVP）与不同浓度的水杨酸（SA）（0、1 和 2 mM）混合，并用作可食用涂层，以延长桃的货架期。选择成熟的桃，当桃达到总可溶性固形物含量（SSC：8.5%）和果实硬度约为 47 N 时收获。果实涂覆并在两个季节（2020 年和 2021 年）的室温（26±1°C 和空气湿度 51±1%）下储存 10 天。与未涂覆和涂覆的果实相比，用 GA/PVP-SA 2 mM 涂覆的果实显示出降解酶活性（CWDEs），如脂氧合酶（LOX）、纤维素酶（CEL）和果胶酶（PT）的显著抑制（p<0.05）。因此，细胞壁区室得以维持。结果，通过抑制多酚氧化酶（PPO）和苯丙氨酸解氨酶（PAL）的活性，减少了果实的褐变症状。因此，果皮褐变指数几乎没有症状。脂质过氧化过程和离子渗透性也下降。结果表明，通过应用 GA/PVP-SA 2 mM 作为可食用涂层，可以最大限度地减少果实组织降解，并将桃的货架期延长至 10 天而不会出现组织降解的症状。
