Qiao Jinli, Guo Liangchuan, Xiao Zhen, Huo Junwei, Sui Xiaonan, Gao Fang, Zhang Yan
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China.
Foods. 2025 Jul 28;14(15):2646. doi: 10.3390/foods14152646.
The impact of exogenous melatonin treatment on the postharvest quality and storability of blue honeysuckle fruit was investigated. Fruits were immersed in melatonin solutions at concentrations of 0 (control), 0.01, 0.05, and 0.25 mM for 5 min and subsequently stored at -1 °C for 63 d. Among all treatments, the combination of two-week storage without fruit puncturing and 0.05 mM melatonin application significantly delayed fruit softening and decay even at the initial stage of storage, while also increasing the concentration of phenolic compounds and enhancing antioxidant activity. During the later storage period (28-63 d), melatonin-treated fruits maintained higher levels of maltose, fructose, and sucrose, contributing to improved flavor retention. In contrast, both lower (0.01 mM) and higher (0.25 mM) concentrations were less effective or even detrimental to fruit quality. HPLC-ESI-QTOF-MS analysis revealed that 0.05 mM melatonin effectively preserved several functional phenolics, including p-coumaroylquinic acid, caffeoyl glucose, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, luteolin-7-O-glucoside, and hydroxytyrosol. Thus, 0.05 mM melatonin is effective in delaying senescence and maintaining the postharvest quality of blue honeysuckle fruit.
研究了外源褪黑素处理对蓝靛果忍冬果实采后品质和耐贮性的影响。将果实浸泡在浓度为0（对照）、0.01、0.05和0.25 mM的褪黑素溶液中5分钟，随后在-1°C下贮藏63天。在所有处理中，两周无果实穿刺贮藏与0.05 mM褪黑素处理的组合即使在贮藏初期也能显著延缓果实软化和腐烂，同时还能增加酚类化合物的浓度并提高抗氧化活性。在贮藏后期（28 - 63天），经褪黑素处理的果实保持较高水平的麦芽糖、果糖和蔗糖，有助于改善风味保留。相比之下，较低浓度（0.01 mM）和较高浓度（0.25 mM）对果实品质的效果较差甚至有害。HPLC-ESI-QTOF-MS分析表明，0.05 mM褪黑素有效地保留了几种功能性酚类物质，包括对香豆酰奎尼酸、咖啡酰葡萄糖、5-O-咖啡酰奎尼酸、3-O-咖啡酰奎尼酸、木犀草素-7-O-葡萄糖苷和羟基酪醇。因此，0.05 mM褪黑素可有效延缓蓝靛果忍冬果实衰老并保持其采后品质。
