Effect of Melatonin Coupling with Eugenol Treatment on Storage Quality of Red <i>Amygdalus persica</i>

ZHAO Zhibing; HUANG Tingting; LÜ Jiahan; DU Xiaoji; ZHANG Changfeng; ZHANG Yu; CAO Sen

doi:10.13386/j.issn1002-0306.2022070080

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 341-346. > DOI: 10.13386/j.issn1002-0306.2022070080

ZHAO Zhibing, HUANG Tingting, LÜ Jiahan, et al. Effect of Melatonin Coupling with Eugenol Treatment on Storage Quality of Red Amygdalus persica[J]. Science and Technology of Food Industry, 2022, 43(23): 341−346. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070080.

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Effect of Melatonin Coupling with Eugenol Treatment on Storage Quality of Red Amygdalus persica

School of Food and Pharmaceutical Engineering, Guiyang College, Guiyang 550005, China

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Received Date: July 07, 2022
Available Online: October 08, 2022

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Abstract

Abstract

In order to study the changes of storage quality of red Amygdalus persica treated with melatonin and eugenol, the red Amygdalus persica was used as the experimental material in this experiment. Different treatments (0.5 mmol/L melatonin treatment; 50 µL/L eugenol treatment; 0.5 mmol/L melatonin+50 µL/L eugenol treatment) were used to soak the red Amygdalus persica for 5 min. After treatment, it was naturally dried and stored at a temperature of (0.5±0.5) ℃ to study the quality changes of red Amygdalus persica during storage. The results showed that: Melatonin combined with eugenol treatment could effectively reduce fruit decay rate and respiratory intensity, and delay the decline of firmness, soluble solid content, titratable acid content and total phenol content, effectively maintained SOD activity, APX and PPO activity. At 60 days of storage, the fruit decay rate of melatonin combined with eugenol group was only 14.65%, while that of CK group, melatonin group and eugenol group were 36.72%, 25.63% and 22.49% respectively. In conclusion, melatonin combined with eugenol treatment could delay fruit softening, inhibit the decline of fruit quality and significantly prolong the storage period of fruits.
- Amygdalus persica,
- melatonin,
- eugenol,
- storage quality

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References

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