Effects of Oxalic Acid Treatment on Quality and Antioxidant Metabolism of Postharvest Fengtang Plum Fruit

SHI Qiyu; DONG Xiaoqing; HUANG Shian; ZHU Shouliang; CAI Mingjia; ZHOU Ya; GONG Yu

doi:10.13386/j.issn1002-0306.2020100201

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 299-306. > DOI: 10.13386/j.issn1002-0306.2020100201

SHI Qiyu, DONG Xiaoqing, HUANG Shian, et al. Effects of Oxalic Acid Treatment on Quality and Antioxidant Metabolism of Postharvest Fengtang Plum Fruit [J]. Science and Technology of Food Industry, 2021, 42(15): 299−306. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100201.

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Effects of Oxalic Acid Treatment on Quality and Antioxidant Metabolism of Postharvest Fengtang Plum Fruit

1.
Agricultural College, Guizhou University/Guizhou Engineering Research Center for Fruit Crops, Guiyang 550025, China
2.
Guizhou Workstation for Fruits and Vegetables, Guiyang 550025, China

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Received Date: October 25, 2020
Available Online: June 01, 2021

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Abstract

Abstract

In order to explore the effect of oxalic acid (OA) treatment on the preservation of fruit and analyzed the preservation mechanism from the perspective of antioxidant metabolism, Fengtang plum fruit was chosen as the experiment material, and treated with 0 mmol/L (control) and 0.5 mmol/L oxalic acid for 10 min, dried and stored at room temperature of (25±1) ℃, and the changes of fruit quality, antioxidant substance and activity of antioxidant metabolism-related enzyme were measured. The results showed that 0.5 mmol/L oxalic acid treatment effectively delayed the increase of weight loss rate, decay rate and respiration rate, delayed the arrival of fruit respiration peak during storage, inhibited the increase of solid-acid ratio, soluble sugar content, malondialdehyde (MDA) content and superoxide anion ( ${\rm O}_2^-\cdot$ ) level of Fengtang plum fruit, and also inhibited the decrease of fruit firmness, titratable acid (TA), chlorophyll content, vitamin C (V_C) content, glutathione (GSH) content, ascorbate peroxidase (APX) activity, catalase (CAT) activity and superoxide dismutase (SOD) activity decreased of Fengtang plum. At the same time, oxalic acid treatment maintained a high level of soluble solids content (SSC). However, the effect of oxalic acid treatment in the experiment on the soluble protein content and peroxidase (POD) activity was not obvious. Through a comprehensive analysis of various indicators, it is concluded that 0.5 mmol/L oxalic acid treatment can delay the ripening and senescence of Fengtang plum fruit after harvest, enhance its antioxidant capacity, and inhibit the fruit quality decreased during postharvest storage at room temperature.
- Fengtang plum,
- preservation,
- oxalic acid,
- antioxidation,
- quality

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