Zhang Yunting, Li Shanlin, Deng Meiyi, Gui Rui, Liu Yongqiang, Chen Xinpeng, Lin Yuanxiu, Li Mengyao, Wang Yan, He Wen, Chen Qing, Zhang Yong, Luo Ya, Wang Xiaorong, Tang Haoru
College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China.
Food Chem X. 2022 Jul 6;15:100384. doi: 10.1016/j.fochx.2022.100384. eCollection 2022 Oct 30.
Strawberry is a high economic and nutritional value fruit, but marketing is limited by a short postharvest life. The objective of this work is to assess the influence of blue light (BL) and salicylic acid (SA, 2 mM) on strawberry postharvest quality during cold storage. The results showed that the combination of BL and SA noticeably delayed weight loss, prevented decay, improved fruit skin brightness, and increased soluble protein. Strawberries treated with BL + SA had lower total soluble solids and titratable acidity contents among treatments but had no significant change during the entire storage. Additionally, contents of total flavonoids, phenolics, anthocyanins and proanthocyanidins, activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) and total antioxidant capacities in BL + SA-treated fruit were kept at stable levels throughout the entire storage. Collectively, these findings suggest that BL + SA treatment exhibits a high potential in maintaining postharvest fruit quality of strawberry fruit.
草莓是一种具有高经济价值和营养价值的水果，但由于采后寿命短，其市场销售受到限制。本研究的目的是评估蓝光（BL）和水杨酸（SA，2 mM）对冷藏期间草莓采后品质的影响。结果表明，蓝光和水杨酸的组合显著延缓了重量损失，防止了腐烂，提高了果实表皮亮度，并增加了可溶性蛋白质。在各处理中，经蓝光+水杨酸处理的草莓总可溶性固形物和可滴定酸含量较低，但在整个贮藏期间没有显著变化。此外，在整个贮藏过程中，经蓝光+水杨酸处理的果实中总黄酮、酚类、花青素和原花青素的含量、超氧化物歧化酶（SOD）和抗坏血酸过氧化物酶（APX）的活性以及总抗氧化能力均保持在稳定水平。总的来说，这些发现表明蓝光+水杨酸处理在保持草莓果实采后品质方面具有很高的潜力。
