Effect of Exogenous Melatonin Treatment on Browning and Quality of Sweet Cherry

WANG Feng; YANG Qingzhen; ZHAO Qifeng; ZHANG Xiaoping

doi:10.13386/j.issn1002-0306.2021060226

Volume 43 Issue 5

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(5): 340-347. > DOI: 10.13386/j.issn1002-0306.2021060226

WANG Feng, YANG Qingzhen, ZHAO Qifeng, et al. Effect of Exogenous Melatonin Treatment on Browning and Quality of Sweet Cherry[J]. Science and Technology of Food Industry, 2022, 43(5): 340−347. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060226.

Citation:

PDF (2586 KB)

Effect of Exogenous Melatonin Treatment on Browning and Quality of Sweet Cherry

1.
Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
2.
Pomology Institute of Shanxi Agricultural University, Taigu 030800, China

More Information

Received Date: June 28, 2021
Available Online: December 26, 2021

Graphical Abstract

Abstract

Abstract

To investigate the effects of melatonin on the browning and quality of postharvest sweet cherry fruits, ‘Samituo’sweet cherry was used as the material in this study. Sweet cherry was treated with distilled water and 100 μmol·L⁻¹ exogenous melatonin, and the relevant physiological indexes related with browning and quality were determinated at regular time during storage at 0±1 ℃. The results showed that melatonin treatment significantly (P<0.05) inhibited the increase of browning index, reduced the decay rate by 33.3%, significantly (P<0.05) delayed the decrease of firmness, total soluble solids, titratable acidity, and ascorbic acid content. The melatonin significantly (P<0.05） increased the activities of superoxide dismutase and catalase, significantly (P<0.05) inhibited the increase of lipoxygenase activity, O₂⁻· generation rate, H₂O₂, malondialdehyde content , and relative membrane permeability. Meanwhile, melatonin treatment significantly (P<0.05) delayed the increase of peroxidase, polyphenol oxidase, and phenylalanine ammonia lyase, and significantly (P<0.05) increased polyphenol content. These results indicated that the inhibiting fruit browning via exogenous melatonin treatment in sweet cherries might be closely associated with the improvement of antioxidant enzyme activities, the reduction of membrane lipid peroxidation degree, the maintenance of structural integrity of cell membrane and the inhibition of browning related enzyme activities.
- sweet cherry,
- exogenous,
- melatonin,
- browning,
- quality

FullText(HTML)

References (32)

References

[1]	FUENTEALBA C, EJSMENTEWICZ T, CAMPOS-VARGAS R, et al. Cell wall and metabolite composition of sweet cherry fruits from two cultivars with contrasting susceptibility to surface pitting during storage[J]. Food Chemistry,2021,342:128307. doi: 10.1016/j.foodchem.2020.128307
[2]	ÖZTÜRK B, AĞLAR E, KARAKAYA O, et al. Effects of preharvest GA₃, CaCl₂ and modified atmosphere packaging treatments on specific phenolic compounds of sweet cherry[J]. Turkish Journal of Food and Agriculture Sciences,2019,1(2):44−56.
[3]	LIU X, JI D, CUI X, et al. p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens[J]. Postharvest Biology and Technology,2020,169:111297. doi: 10.1016/j.postharvbio.2020.111297
[4]	周慧, 王云香, 王愈, 等. EBR处理对甜樱桃果实褐变及相关酶基因表达的影响[J]. 华北农学报, 2020, 35 (增刊): 24−30. ZHOU H, WANG Y X, WANG Y, et al. Effect of EBR treatment on fruit browning and related enzyme gene expression in sweet cherry[J]. Acta Agriculturae Boreali-Sinica, 2020, 35 (supplementary issue): 24−30.
[5]	AGHDAM M S, LUO Z, LI L, et al. Melatonin treatment maintains nutraceutical properties of pomegranate fruits during cold storage[J]. Food Chemistry,2020,303:125385. doi: 10.1016/j.foodchem.2019.125385
[6]	TIWARI R K, LAL M K, NAGA K C, et al. Emerging roles of melatonin in mitigating abiotic and biotic stresses of horticultural crops[J]. Scientia Horticulturae,2020,272:109592. doi: 10.1016/j.scienta.2020.109592
[7]	BOSE S K, HOWLADER P. Melatonin plays multifunctional role in horticultural crops against environmental stresses: A review[J]. Environmental and Experimental Botany,2020,176:104063. doi: 10.1016/j.envexpbot.2020.104063
[8]	TAN D X. Melatonin and plants[J]. Journal of Experimental Botany,2015,66(3):625−625. doi: 10.1093/jxb/eru523
[9]	千春录, 朱芹, 高珊, 等. 外源褪黑素处理对采后水蜜桃冷藏品质及冷害发生的影响[J]. 江苏农业学报,2020,36(3):702−708. [QIAN C L, ZHU Q, GAO S, et al. Effects of exogenous melatonin treatment on cold storage quality and chilling injury of postharvest peach fruit[J]. Jiangsu Journal of Agricultural Science,2020,36(3):702−708. doi: 10.3969/j.issn.1000-4440.2020.03.024
[10]	乔沛, 殷菲胧, 王雨菲. 等. 外源褪黑素处理对采后荔枝褐变及活性氧代谢的影响[J]. 食品工业科技,2021,42(6):281−287. [QIAO P, YIN F L, WANG Y F, et al. Effects of exogenous melatonin on browning and active oxygen metabolism of postharvest litchi[J]. Science and Technology of Food Industry,2021,42(6):281−287.
[11]	WANG T, HU M, YUAN D, et al. Melatonin alleviates pericarp browning in litchi fruit by regulating membrane lipid and energy metabolisms[J]. Postharvest Biology and Technology,2020,160:111066. doi: 10.1016/j.postharvbio.2019.111066
[12]	杨青珍, 王锋. PVP对大久保桃品质及贮藏效果的影响[J]. 食品科学,2016(14):264−269. [YANG Q Z, WANG F. Effect of polyvinyl pyrrolidone on the quality and browning of ‘okubo’ peach fruits during storage[J]. Food Science,2016(14):264−269. doi: 10.7506/spkx1002-6630-201614048
[13]	YANG Q, WANG F, RAO J. Effect of putrescine treatment on chilling injury, fatty acid composition and antioxidant system in kiwifruit[J]. PLoS One,2016,11(9):e0162159. doi: 10.1371/journal.pone.0162159
[14]	高俊凤. 植物生理学实验指导[M] 北京: 高等教育出版社, 2006. GAO J F. Plant physiology experiment guidance[M]. Beijing: Higher Education Press, 2006.
[15]	YANG Q, ZHANG Z, RAO J, et al. Low‐temperature conditioning induces chilling tolerance in ‘Hayward’ kiwifruit by enhancing antioxidant enzyme activity and regulating enogenous hormones levels[J]. Journal of the Science of Food and Agriculture,2013,93(15):3691−3699. doi: 10.1002/jsfa.6195
[16]	DHINDSA R S, PLUMB-DHINDSA P, THORPE T A. Leaf senescence: Correlated with increased levels of membrane permeability and lipid peroxidation, and decreased levels of superoxide dismutase and catalase[J]. Journal of Experimental Botany,1981,32(1):93−101. doi: 10.1093/jxb/32.1.93
[17]	DING Y, ZHU Z, ZHAO J, et al. Effects of postharvest brassinolide treatment on the metabolism of white button mushroom (Agaricus bisporus) in relation to development of browning during storage[J]. Food and Bioprocess Technology,2016,9(8):1327−1334. doi: 10.1007/s11947-016-1722-1
[18]	KAUR C, KAPOOR H C. Anti-oxidant activity and total phenolic content of some Asian vegetables[J]. International Journal of Food Science & Technology,2002,37(2):153−161.
[19]	ZHANG Z, ZHANG Y, HUBER D J, et al. Changes in prooxidant and antioxidant enzymes and reduction of chilling injury symptoms during low-temperature storage of ‘Fuyu’ persimmon treated with 1-methylcyclopropene[J]. HortScience,2010,45(11):1713−1718. doi: 10.21273/HORTSCI.45.11.1713
[20]	ASSIS J S, MALDONADO R, MUÑOZ T, et al. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit[J]. Postharvest Biology and Technology,2001,23(1):33−39. doi: 10.1016/S0925-5214(01)00100-4
[21]	胡苗, 李佳颖, 饶景萍. 褪黑素处理对采后猕猴桃果实后熟衰老的影响[J]. 食品科学,2018,39(19):226−232. [HU M, LI J Y, RAO J P. Effect of melatonin on ripening and senescence of postharvest kiwifruits[J]. Food Science,2018,39(19):226−232. doi: 10.7506/spkx1002-6630-201819035
[22]	ZHENG H, LIU W, LIU S, et al. Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit[J]. Food Chemistry,2019,299:125116. doi: 10.1016/j.foodchem.2019.125116
[23]	ZHANG Y, HUBER D J, HU M, et al. Delay of postharvest browning in litchi fruit by melatonin via the enhancing of antioxidative processes and oxidation repair[J]. Journal of Agricultural and Food Chemistry,2018,66(28):7475−7484. doi: 10.1021/acs.jafc.8b01922
[24]	SHEKARI A, HASSANI R N, AGHDAM M S, et al. The effects of melatonin treatment on cap browning and biochemical attributes of Agaricus bisporus during low temperature storage[J]. Food Chemistry,2021,348:129074. doi: 10.1016/j.foodchem.2021.129074
[25]	LI L, KITAZAWA H, ZHANG X, et al. Melatonin retards senescence via regulation of the electron leakage of postharvest white mushroom (Agaricus bisporus)[J]. Food Chemistry,2021,340:127833. doi: 10.1016/j.foodchem.2020.127833
[26]	JANNATIZADEH A. Exogenous melatonin applying confers chilling tolerance in pomegranate fruit during cold storage[J]. Scientia Horticulturae,2019,246:544−549. doi: 10.1016/j.scienta.2018.11.027
[27]	WANG F, ZHANG X, YANG Q, et al. Exogenous melatonin delays postharvest fruit senescence and maintains the quality of sweet cherries[J]. Food Chemistry,2019,301:125311. doi: 10.1016/j.foodchem.2019.125311
[28]	YANG Q, ZHANG X, WANG F, et al. Effect of pressurized argon combined with controlled atmosphere on the postharvest quality and browning of sweet cherries[J]. Postharvest Biology and Technology,2019,147:59−67. doi: 10.1016/j.postharvbio.2018.09.007
[29]	VERDE A, MÍGUEZ J M, GALLARDO M. Melatonin and related bioactive compounds in commercialized date palm fruits (Phoenix dactylifera L.): Correlation with some antioxidant parameters[J]. European Food Research and Technology,2019,245(1):51−59. doi: 10.1007/s00217-018-3139-8
[30]	SUPAPVANICH S, PROMYOU S. Efficiency of salicylic acid application on postharvest perishable crops[M]. New York: Springer Publication, 2013.
[31]	宋晓雪, 胡文忠, 毕阳, 等. 鲜切果蔬酶促褐变关键酶的研究进展[J]. 食品工业科技,2013,34(15):390−392. [SONG X X, HU W Z, BI Y, et al. Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables[J]. Science and Technology of Food Industry,2013,34(15):390−392.
[32]	WANG Z, PU H, SHAN S, et al. Melatonin enhanced chilling tolerance and alleviated peel browning of banana fruit under low temperature storage[J]. Postharvest Biology and Technology,2021,179:111571. doi: 10.1016/j.postharvbio.2021.111571

[1]	LÜ Jingyi, QIU Yanxia, BAI Lin, GE Yonghong, ZHU Danshi, CHEN Jingxin. Combined Effects of Melatonin and Citric Acid on Preservation of Fresh-cut 'Early Crisp' Pears during Cold Storage[J]. Science and Technology of Food Industry, 2025, 46(10): 322-331. DOI: 10.13386/j.issn1002-0306.2024070015
[2]	ZHOU Chengmin, CHEN Kaipeng, HUANG Wenshi, ZHENG Jian. Effects of Melatonin Treatment on Lignification and Browning in Bamboo Shoots (Acidosasa edulis) Without Sheaths During Cold Storage[J]. Science and Technology of Food Industry, 2024, 45(22): 272-280. DOI: 10.13386/j.issn1002-0306.2023020305
[3]	LUO Yi, XUE Bo, TAO Ze, XU Jiayi, LI Yihan, FENG Yuxin, MA Jianxiang, REN Yamei. Effects of Exogenous Melatonin Treatment on the Storage Quality and Antioxidant Capacity of Spaghetti Squash[J]. Science and Technology of Food Industry, 2024, 45(12): 294-301. DOI: 10.13386/j.issn1002-0306.2023070220
[4]	ZHANG Peng, YAN Bi, JIA Xiaoyu, LI Jiangkuo. Effects of Precise Temperature Treatment on the Browning, Physiological and Quality of Fresh Cut Lotus Root[J]. Science and Technology of Food Industry, 2022, 43(16): 347-354. DOI: 10.13386/j.issn1002-0306.2021110097
[5]	LIU Yuan, XIAO Guangjian, CHEN Fei, DING Shenghua, HE Shuang, ZHOU Hui, WANG Rongrong. Effects of Blanching Methods on Microstructure, Enzymatic Browning and Related Quality of Peach[J]. Science and Technology of Food Industry, 2021, 42(20): 183-190. DOI: 10.13386/j.issn1002-0306.2021030121
[6]	LIU Ming, MENG Ning, YUE Chong-hui, ZHU Yun-heng, LIU Yan-xiang, TAN Bin, ZAN Xue-mei, WANG Li-ping. Effects of Brown Rice on Quality Characteristics of Extruded Instant Porridge[J]. Science and Technology of Food Industry, 2020, 41(6): 1-7,14. DOI: 10.13386/j.issn1002-0306.2020.06.001
[7]	GAO Kai-li, HU Wen-zhong, LIU Cheng-hui, WANG Yu, GE Jia-hui, ZHAO Lei, SA Ren-gao-wa. Effects of Tea Tree Essential Oil Fumigation on Browning and Quality of Lightly Processed Lily Scales[J]. Science and Technology of Food Industry, 2019, 40(18): 267-272. DOI: 10.13386/j.issn1002-0306.2019.18.044
[8]	ZHENG Jian, ZHENG Xiao-lin. Effects of UV-C Treatment on the Quality of Bamboo Shoots (Phyllostachys prominens) during Cold Storage[J]. Science and Technology of Food Industry, 2018, 39(18): 258-263. DOI: 10.13386/j.issn1002-0306.2018.18.044
[9]	ZHANG Hua, DONG Yue-qiang, LI Qing, YUAN Bo, ZONG Wei. Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root[J]. Science and Technology of Food Industry, 2013, (22): 290-293. DOI: 10.13386/j.issn1002-0306.2013.22.083
[10]	Physiological and biochemical variations in postharvest mushrooms related to their quality deterioration[J]. Science and Technology of Food Industry, 2012, (24): 434-436. DOI: 10.13386/j.issn1002-0306.2012.24.066

Supplements (0)

Cited By

Cited by

Periodical cited type(18)

1.	张帅奇，徐冉冉，王宝刚，周家华，王云香，梁丽雅. 四氢嘧啶对甜樱桃果实采后贮藏品质的影响. 保鲜与加工. 2025(02): 62-69 .
2.	王天菊，沈庆庆，况世雪. 外源褪黑素对“红地球”葡萄采后贮藏品质的影响. 中国南方果树. 2024(01): 207-215 .
3.	赵士粤，刘露露，崔克强，任瑞，何美美，杨明霞. 外源褪黑素对采后果实品质影响的研究进展. 中国果树. 2024(04): 17-22 .
4.	肖鑫鑫，李佩艳，苏娇，马金金，罗登林. 褪黑素处理对金针菇贮藏品质和褐变的影响. 食品与发酵工业. 2024(07): 242-249 .
5.	陈强，黄馨慧，张峥，张冲，柳叶飞. 褪黑素对薄皮甜瓜采后软化和乙烯合成的影响. 生物技术通报. 2024(04): 139-147 .
6.	林育钊，冯梦棐，陈洪彬，蒋璇靓，郑金水，吴锦雯. 氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响. 热带作物学报. 2024(04): 804-812 .
7.	张家铭，石浩，苏慧，钱鑫，赵野，马妍，周文化. 褪黑素及2, 4-表油菜素内酯复合处理对阳光玫瑰葡萄贮藏品质的影响. 食品与发酵工业. 2024(10): 141-148 .
8.	申雪，陈娇，吕伟伟，司成伟，王纪忠. 外源褪黑素对常温货架期不同品种草莓果实贮藏品质的影响. 淮阴工学院学报. 2024(02): 40-49 .
9.	董小盼，汤静，丁娇，金鹏，郑永华. 褪黑素处理对桃果实采后软腐病的影响及其机理. 食品科学. 2024(11): 243-249 .
10.	宁娜，王懿，王晓茜，陈华红，南立军. 褪黑素结合PE包装对葡萄果梗褐变调控的研究. 北方园艺. 2024(17): 93-103 .
11.	刘祯，陈贤柔，缪承杜，蓝碧锋，范智蕾，莫晓晴，王春越，刘袆帆，肖更生，王琴，刘东杰，马路凯. 褪黑素在果蔬采后品质劣变中的调控作用. 食品安全质量检测学报. 2023(02): 146-153 .
12.	张海燕，康三江，曾朝珍，袁晶. 碱性钙对‘秦冠’苹果块贮藏品质及生理特性的影响. 食品安全质量检测学报. 2023(04): 41-49 .
13.	张皓波，吴喜庆，杨蕊，林奇，包媛媛. 褪黑素结合气调包装处理对黄牛肝菌保鲜效果影响. 食用菌学报. 2023(03): 68-80 .
14.	田甜，赵雅琦，王清，秦占军，潘媛，时文林，左进华，袁树枝，岳晓珍，封碧红. 不同贮藏期对鲜切菜山药和铁棍山药货架期品质的影响. 食品工业科技. 2023(18): 387-397 . 本站查看
15.	赵朋飞，骆世超，许佩轩，孙晓峰，徐伟敏，马辉，许建锋，张海霞. 褪黑素处理对采后梨果实品质及相关生理指标的影响. 华北农学报. 2023(S1): 211-218 .
16.	郜栀萍，田云芳，姜淑宁，尚泓奎，王银宵，杨秋梅. 外源褪黑素在果蔬保鲜中的作用研究进展. 现代农业科技. 2022(14): 171-174 .
17.	吴敏，杜鹃，王曼，张健，阿塔吾拉·铁木尔，吴斌，吴忠红. 一氧化氮对无核白葡萄果梗贮藏品质和微观结构的影响. 食品工业科技. 2022(21): 350-359 . 本站查看
18.	张妮，陶秋运，普莹莹，曹森，王瑞，吉宁. 不同地区玛瑙红樱桃品质差异分析. 食品工业科技. 2022(23): 95-102 . 本站查看