Ilea Mihaela Iasmina Madalina, Zapata Pedro Javier, Fernández-Picazo Christian, Díaz-Mula Huertas María, Castillo Salvador, Guillén Fabián
Agro-Food and Agro-Environmental Research and Innovation Center (CIAGRO-UMH), Postharvest Research Group of Fruit and Vegetables, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain.
Plants (Basel). 2024 Jul 25;13(15):2055. doi: 10.3390/plants13152055.
Tomato fruit ( L.) has a very brief storability, displaying chilling injury (CI) when stored in cold conditions used to delay ripening. For this reason, in this study, different concentrations (10, 50, and 100 mg L) of chlorogenic acid (ChA) were assayed to evaluate its effectiveness in maintaining fruit quality traits and mitigating CI symptoms in tomatoes. Our results showed that ChA treatments effectively delayed weight loss and maintained fruit firmness, with optimal results observed at 50 mg L. In general, higher concentrations did not result in significant quality improvements. Additionally, ChA-treated tomatoes exhibited reduced values in malondialdehyde (MDA) content and electrolyte leakage (EL), indicating improved membrane integrity and reduced oxidative damage. ChA treatments also maintained a higher total phenolic content (TPC) during storage, with significant levels of individual polyphenols such as rutin, neochlorogenic acid, and p-coumaric acid, suggesting enhanced antioxidant capacity and better preservation of fruit quality. This is the first time the potential of ChA to reduce CI has been evaluated in any fruit species, and its impact in tomato ripening is shown to uphold fruit quality during cold storage, prolonging the storability of tomatoes. In particular, we highlight its natural origin and effectiveness as a postharvest treatment.
番茄果实（L.）的耐贮性非常短暂，在用于延迟成熟的冷藏条件下会表现出冷害（CI）。因此，在本研究中，测定了不同浓度（10、50和100毫克/升）的绿原酸（ChA），以评估其在维持番茄果实品质性状和减轻冷害症状方面的有效性。我们的结果表明，ChA处理有效地延缓了重量损失并保持了果实硬度，在50毫克/升时观察到最佳效果。一般来说，较高浓度并没有带来显著的品质改善。此外，经ChA处理的番茄丙二醛（MDA）含量和电解质渗漏（EL）值降低，表明膜完整性得到改善，氧化损伤减少。ChA处理还在贮藏期间保持了较高的总酚含量（TPC），其中芦丁、新绿原酸和对香豆酸等个别多酚含量显著，表明抗氧化能力增强，果实品质得到更好的保存。这是首次在任何果实物种中评估ChA减轻冷害的潜力，并且其对番茄成熟的影响表明在冷藏期间能保持果实品质，延长番茄的耐贮性。特别是，我们强调了其天然来源以及作为采后处理方法的有效性。
