Öz Ayşe Tülin, Eryol Büşra, Ali Md Arfan
Department of Food Engineering, Engineering Faculty, Osmaniye Korkut Ata University, Osmaniye, Turkey.
Department of Horticulture, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
J Sci Food Agric. 2023 Dec;103(15):7653-7663. doi: 10.1002/jsfa.12847. Epub 2023 Jul 26.
Persimmon (Diospyros kaki L.) fruit is characterized by rapid metabolic changes following ripening, and softening occurs due to the gradual breakdown of the cell membrane by direct catabolic cascades of phospholipase D enzyme on the phospholipid bilayer. Cell membrane weakening is also enhanced by the generation of reactive oxygen species during stress conditions such as cold storage and postharvest handling. This research evaluated the postharvest hexanal dipping application on persimmon fruit storage quality.
The response of 'MKÜ Harbiye' persimmon fruit to exogenous hexanal at different concentrations (0.04% and 0.08%, named as HEX-I and HEX-II, respectively) on quality parameters, chilling injury (CI), microbial growth, antioxidant compounds and free radical scavenging capacity (FRSC) during storage at 0 °C and 80-90 ± 5% relative humidity for 120 days were evaluated. Both hexanal treatments retained quality and delayed senescence, as indicated by greener peel (lower a* and L* values), higher firmness, total phenol concentration, FRSC and titratable acidity, but lower weight loss, electrical conductivity, rate of CO , ethylene production, decay and microbial growth than the control. Total soluble solids were lower in treated fruit than the control up to 100 days, and were much lower in HEX-I treatment as compared to HEX-II treatment. HEX-I treatment exhibited lower CI than the other treatments during storage.
Hexanal at 0.04% could be used to increase the storage period of 'MKÜ Harbiye' persimmon fruit up to 120 days at 0 °C and 80-90 ± 5% relative humidity by retaining quality and delaying senescence. © 2023 Society of Chemical Industry.
柿（Diospyros kaki L.）果实在成熟后具有快速的代谢变化，由于磷脂酶D酶在磷脂双分子层上的直接分解级联反应导致细胞膜逐渐分解，从而发生软化。在诸如冷藏和采后处理等应激条件下，活性氧的产生也会增强细胞膜的弱化。本研究评估了采后己醛浸泡处理对柿果贮藏品质的影响。
评估了‘MKÜ Harbiye’柿果在0°C和相对湿度80 - 90±5%下贮藏120天期间，不同浓度（0.04%和0.08%，分别命名为HEX - I和HEX - II）的外源己醛对品质参数、冷害（CI）、微生物生长、抗氧化化合物和自由基清除能力（FRSC）的响应。与对照相比，两种己醛处理均保持了果实品质并延缓了衰老，表现为果皮更绿（a和L值更低）、硬度更高、总酚浓度、FRSC和可滴定酸度更高，但失重、电导率、CO₂ 释放速率、乙烯产量、腐烂和微生物生长更低。在贮藏100天之前，处理果实的总可溶性固形物含量低于对照，且HEX - I处理比HEX - II处理低得多。在贮藏期间，HEX - I处理的冷害比其他处理更低。
0.04%的己醛可用于在0°C和相对湿度80 - 90±5%的条件下，通过保持品质和延缓衰老，将‘MKÜ Harbiye’柿果的贮藏期延长至120天。© 2023化学工业协会。
