Yang Mengjiao, Zheng Enlan, Lin Ziqin, Miao Ze, Li Yuhang, Hu Shiting, Gao Yanan, Jiang Yuqian, Pang Lingling, Li Xihong
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Foods. 2024 Oct 17;13(20):3298. doi: 10.3390/foods13203298.
Antioxidant capacity is one of the most important biological activities in fruits and vegetables and is closely related to human health. In this study, 'Eureka' lemons were used as experimental materials and stored at 7-8 °C MT (melatonin, 200 μmol, soaked for 15 min) and CA (controlled atmosphere, 2-3% O + 15-16% CO) individually or in combination for 30 d. The changes in lemon fruits' basic physicochemical properties, enzyme activities, and antioxidant capacities were studied. Comparing the combined treatment to the control, the outcomes demonstrated a significant reduction in weight loss, firmness, stomatal opening, and inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities. Additionally, the combined treatment maintained high levels of titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), and antioxidant capacity and preserved the lemon aroma. Meanwhile, the correlation between fruit color, aroma compounds, and antioxidant capacity was revealed, providing valuable insights into the postharvest preservation of lemons. In conclusion, the combined treatment (MT + CA) was effective in maintaining the quality and antioxidant capacity of lemons.
抗氧化能力是水果和蔬菜中最重要的生物活性之一，与人类健康密切相关。在本研究中，以“尤力克”柠檬为试验材料，分别或组合采用褪黑素（MT，200 μmol，浸泡15分钟）和7-8℃下的气调贮藏（CA，2-3% O₂+15-16% CO₂）处理30天。研究了柠檬果实基本理化性质、酶活性和抗氧化能力的变化。与对照相比，联合处理显著降低了失重、硬度、气孔开度，并抑制了多酚氧化酶（PPO）和过氧化物酶（POD）的活性。此外，联合处理保持了较高的可滴定酸度（TA）、维生素C（VC）、总酚含量（TPC）和抗氧化能力，并保留了柠檬香气。同时，揭示了果实颜色、香气成分与抗氧化能力之间的相关性，为柠檬采后保鲜提供了有价值的见解。总之，联合处理（MT+CA）能有效保持柠檬的品质和抗氧化能力。
