College of Life Sciences, Dalian Minzu University, Dalian, China.
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin, China.
J Food Sci. 2024 Nov;89(11):7422-7436. doi: 10.1111/1750-3841.17449. Epub 2024 Oct 8.
Alginate oligosaccharide (AOS) is a bioactive carbohydrate known for its preservation properties. However, the efficacy of preharvest AOS treatment in maintaining the postharvest quality of hardy kiwifruit (Actinidia arguta) has not been previously reported. This study explores the effects of preharvest AOS treatment (80 mg L) on A. arguta fruit, assessing visual quality, physiological attributes, aroma, and antioxidant capacity during refrigeration and shelf life. Results showed that AOS treatment maintained higher lightness, chroma, firmness, and antioxidant levels (total phenolics, flavonoids, ascorbic acid, and glutathione), along with antioxidant enzyme activities (peroxidase, catalase, and ascorbate peroxidase). Specifically, AOS-treated fruit had 9% higher chroma and double the firmness after 60 days of refrigeration. AOS treatment reduced ripening and senescence, with 25% lower soluble solids content, 22% lower respiration rate, 30% lower ethylene production, and 35% lower malondialdehyde content. Electronic nose analysis indicated that AOS treatment suppressed changes in fruit aroma and off-odor development, maintaining significantly higher quality during the shelf life period. These findings demonstrate the effectiveness of AOS as a sustainable method to extend shelf life and preserve the quality of A. arguta fruit, enhancing its market value and consumer appeal. PRACTICAL APPLICATION: The research on using alginate oligosaccharides (AOS) for preharvest treatment of hardy kiwifruit (Actinidia arguta) has practical applications in the food industry. By extending the shelf life and preserving the quality of the fruit during storage, this method can help reduce postharvest losses and improve the market value and consumer appeal of A. arguta fruit. This sustainable preservation technique offers an eco-friendly alternative to traditional methods, enhancing the freshness and nutritional quality of the fruit available to consumers.
海藻酸钠寡糖（AOS）是一种具有生物活性的碳水化合物，以其保鲜性能而闻名。然而，采前 AOS 处理对 hardy 猕猴桃（Actinidia arguta）采后品质的维持效果尚未见报道。本研究探讨了采前 AOS 处理（80mg/L）对 A.arguta 果实的影响，评估了冷藏和货架期期间果实的外观品质、生理特性、香气和抗氧化能力。结果表明，AOS 处理保持了较高的亮度、色度、硬度和抗氧化水平（总酚、类黄酮、抗坏血酸和谷胱甘肽）以及抗氧化酶活性（过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶）。具体而言，AOS 处理的果实冷藏 60 天后，色度提高 9%，硬度增加一倍。AOS 处理减缓了果实的成熟和衰老，可使可溶性固形物含量降低 25%，呼吸速率降低 22%，乙烯生成量降低 30%，丙二醛含量降低 35%。电子鼻分析表明，AOS 处理抑制了果实香气的变化和异味的产生，在货架期内保持了更高的品质。这些发现表明，AOS 作为一种可持续的方法，可延长货架期并保持 A.arguta 果实的品质，提高其市场价值和消费者吸引力。
使用海藻酸钠寡糖（AOS）对 hardy 猕猴桃（Actinidia arguta）进行采前处理的研究在食品工业中有实际应用。通过延长果实贮藏期间的货架期并保持果实的品质，这种方法可以帮助减少采后损失，提高 A.arguta 果实的市场价值和消费者吸引力。这种可持续的保鲜技术为传统方法提供了一种环保的替代方案，增强了消费者可获得的果实的新鲜度和营养价值。
