Effect of Different Storage Temperatures on Postharvest Quality and Antioxidant Capacity of Yellow-fleshed Peach

YUAN Chushan; HUANG Yunian; DONG Xinrui; LIU Wei; SU Donglin; ZHU Xiangrong

doi:10.13386/j.issn1002-0306.2022040176

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 356-364. > DOI: 10.13386/j.issn1002-0306.2022040176

YUAN Chushan, HUANG Yunian, DONG Xinrui, et al. Effect of Different Storage Temperatures on Postharvest Quality and Antioxidant Capacity of Yellow-fleshed Peach[J]. Science and Technology of Food Industry, 2023, 44(3): 356−364. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040176.

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Effect of Different Storage Temperatures on Postharvest Quality and Antioxidant Capacity of Yellow-fleshed Peach

YUAN Chushan^{1, 2, 3,},
HUANG Yunian^{1, 2, 3},
DONG Xinrui^{1, 2, 3},
LIU Wei^{1, 2, 3},
SU Donglin^{1, 2, 3},
ZHU Xiangrong^{1, 2, 3, ,}

1.
Longping Branch, Graduate School of Hunan University, Changsha 410125, China
2.
Agricultural Products Processing Institute of Hunan Agricultural Sciences Academy, Changsha 410125, China
3.
Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China

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Received Date: April 17, 2022
Available Online: December 02, 2022

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Abstract

Abstract

The effect of low temperature storage on the postharvest quality and antioxidant capacity of yellow-fleshed peach (YFP) was investigated. The YFP fruits were pre-cooled for 12 h after harvesting, and grouped and stored at 0, 4 and 10 ℃ in refrigeration. The quality parameters and antioxidant enzyme activities were determined. The results showed that the decay rate and browning index of YFP stored at 0 ℃ were 0, which were significantly lower than those of fruit stored at 4 and 10 ℃ (P<0.05). And membrane permeability of YFP stored at 0 ℃ was significantly suppressed. Compared with 4 and 10 ℃, the quality, total antioxidant capacity and antioxidant enzyme activity stored at 0 ℃ were all maintained at a higher level at the end of storage. The fruit hardness, contents of total sugar, soluble solid content (SSC), titratable acid (TA), vitamin C (V_C), total phenol and total flavonoids were better maintained at 0 ℃. At the same time, the activities of polyphenol oxidase and peroxidase were inhibited and the fruit chilling injury was reduced at 0 ℃. At 4 and 10 ℃, hardness and V_C content decreased significantly (P<0.05), while malondialdehyde (MDA) content increased rapidly (P<0.05). At present, the 19 physiological and biochemical parameters were separated into two distinct independent clusters were observed by hierarchical clustering analysis (HCA), which were generally consistent with the results of principal component analysis (PCA), the periods of 14~21 d were the quality deterioration points stored at different temperatures, and the first principal component (PC1) could well separate the hardness, V_C content, TA and other indicators. The result could indicate the similarity and difference between physiological and biochemical indexes of YFP. Thus, the storage temperature on 0 ℃ can promote the quality and antioxidant ability of yellow-fleshed peach.
- low temperature storage,
- yellow-fleshed peach,
- postharvest quality,
- antioxidant capacity,
- antioxidant enzyme activity

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