Charoenphun Narin, Lekjing Somwang, Venkatachalam Karthikeyan
Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani, Thailand.
Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi, Thailand.
PLoS One. 2025 May 12;20(5):e0323416. doi: 10.1371/journal.pone.0323416. eCollection 2025.
Longkong fruit is highly perishable due to rapid pericarp browning, limiting its post-harvest shelf life to less than 7 days under ambient conditions.
This study evaluated the efficacy of Prunus persica resin (PPR) coatings at 1%, 2%, 3%, and 4% concentrations in preserving fruit quality over 14 days of ambient storage, with assessments conducted at two-day intervals.
Longkong fruits were treated with PPR coatings and stored under ambient conditions. Parameters including pericarp browning, decay rate, moisture loss, color retention, biochemical properties, and enzymatic activities were analyzed.
PPR-coated samples exhibited superior performance compared to control samples, with higher PPR concentrations effectively mitigating pericarp browning, decay rate, and moisture loss while maintaining fruit color and biochemical properties. Control fruits became unacceptable by day 8, exhibiting a browning index exceeding 4.51 and a decay rate of 82.56%, whereas fruits treated with higher PPR concentrations (>3%) maintained lower browning indices (<3.47) and decay rates (<58.99%) by day 14. Color retention was significantly enhanced in 4% PPR-treated fruits, which maintained lightness, redness, and yellowness values, while untreated fruits exhibited severe discoloration. Moisture loss in untreated fruits reached 35.31% by day 8, whereas 4% PPR-treated fruits limited moisture loss to 20% throughout the storage period. Additionally, high concentrations of PPR coatings preserved higher total phenolic content, flavonoid levels, and antioxidant activities. PPR-coated longkong fruit effectively suppressed the activity of browning-related enzymes such as polyphenol oxidase, peroxidase, and cinnamate-4-hydroxylase, alongside reductions in membrane-degrading enzymes lipoxygenase and phospholipase D.
These findings indicate that PPR coatings, particularly at 4% concentration, effectively extend longkong fruit shelf life for up to 14 days, providing a natural, biodegradable post-harvest solution. This approach holds significant potential for reducing food waste, supporting sustainable agricultural practices, and enhancing marketability across longkong fruit supply chains, particularly benefiting small-scale farmers in tropical regions.
由于果皮迅速褐变，龙贡果极易腐烂，在环境条件下其采后货架期不足7天。
本研究评估了浓度为1%、2%、3%和4%的桃树脂（PPR）涂层在常温储存14天期间对果实品质的保鲜效果，每隔两天进行一次评估。
用PPR涂层处理龙贡果并在环境条件下储存。分析包括果皮褐变、腐烂率、水分损失、颜色保留、生化特性和酶活性等参数。
与对照样品相比，涂有PPR的样品表现出更优性能，较高的PPR浓度有效减轻了果皮褐变、腐烂率和水分损失，同时保持了果实颜色和生化特性。对照果实到第8天就变得不可接受，褐变指数超过4.51，腐烂率达82.56%，而用较高PPR浓度（>3%）处理的果实在第14天保持了较低的褐变指数（<3.47）和腐烂率（<58.99%）。4%PPR处理的果实颜色保留显著增强，保持了亮度、红色度和黄色度值，而未处理的果实出现严重变色。未处理果实到第8天水分损失达35.31%，而4%PPR处理的果实在整个储存期将水分损失限制在20%。此外，高浓度的PPR涂层保留了较高的总酚含量、类黄酮水平和抗氧化活性。涂有PPR的龙贡果有效抑制了多酚氧化酶、过氧化物酶和肉桂酸-4-羟化酶等与褐变相关的酶的活性，同时降低了膜降解酶脂氧合酶和磷脂酶D的活性。
这些发现表明，PPR涂层，特别是浓度为4%时，可有效将龙贡果的货架期延长至14天，提供了一种天然、可生物降解的采后解决方案。这种方法在减少食物浪费、支持可持续农业实践以及提高龙贡果供应链的市场适销性方面具有巨大潜力，尤其使热带地区的小农户受益。
