Post-harvest Epidermal Wax of Grapes and Fruit Storage Quality

SU Hui; ZENG Yaoying; ZHANG Jiaming; XIONG Yubo; GUO Hangyu; XIONG Wen; GONG Lin; ZHOU Wenhua

doi:10.13386/j.issn1002-0306.2024040162

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 318-328. > DOI: 10.13386/j.issn1002-0306.2024040162

SU Hui, ZENG Yaoying, ZHANG Jiaming, et al. Post-harvest Epidermal Wax of Grapes and Fruit Storage Quality[J]. Science and Technology of Food Industry, 2025, 46(5): 318−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040162.

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Post-harvest Epidermal Wax of Grapes and Fruit Storage Quality

SU Hui^{1, 2,},
ZENG Yaoying^{1, 2},
ZHANG Jiaming^{1, 2},
XIONG Yubo^{1, 2},
GUO Hangyu³,
XIONG Wen⁴,
GONG Lin⁴,
ZHOU Wenhua^{1, 2, ,}

1.
College of Food Science and Engineering, South Central University of Forestry Science and Technology, Changsha 410004, China
2.
Hunan Provincial Key Laboratory of Speciality Food Processing, Changsha 410004, China
3.
Kouweiwang Food Limited Company of Hunan Province, Yiyang 415300, China
4.
Hunan Jiapin Jiawei Biotechnology Limited Company, Changde 415600, China

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Received Date: April 11, 2024
Available Online: January 03, 2025

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Abstract

Abstract

To investigate the changes of epidermal wax and its relationship with storage tolerance in harvested grapes, Summer Black grapes and Shine Muscat grapes were selected as the grapes models. The microstructures of the grapes epidermal wax were detected by SEM, and the compositions of the epidermal wax were detected by GC-MS. The changes of fruit weight loss rate, hardness, MDA, total phenol and other quality indexes during storage were analyzed, the effects of epidermal wax on the nutritional quality and storage preservation of grape fruits were studied. The results showed that the content of epidermal wax in the two kinds of grapes showed a "W" trend. The epidermal wax content in Summer Black grapes was significantly higher than that in Shine Muscat grapes (P<0.01), and the contents were 36.66 mg/100 g and 26.90 mg/100 g at the end of storage, respectively. The SEM results showed that the epidermal waxy structure of Summer Black grapes was stacked flake crystal with pores, while the one of Shine Muscat grapes had more uniform structure distribution with small or even no pores during storage. The correlation between the compositions content of the epidermal wax and the storage quality of the two grapes showed different rules. The main compositions of epidermal waxy were fatty acids (49.84%~81.00%), primary alcohols (0.10%~11.68%), esters (0~9.41%), aldehydes (0.43%~8.83%) and alkanes (0.90%~6.66%). With the increase of storage time, the weight loss rate, threshing rate, and MDA content of grapes were increased, while the hardness, the contents of reducing sugar, total phenol and vitamin C were decreased, the storage quality of grapes were reduced. Correlation analysis results showed that high fatty acid content in epidermal wax of Summer Black grapes accelerated lipid peroxidation in fruit cells, which was consistent with a significant positive correlation (P<0.05) between weight loss rate, MDA content, and other factors, which was not conducive to maintaining the fruit nutritional quality. The content of esters in the epidermal wax of Shine Muscat grapes was significantly negatively correlated with vitamin C and total phenol content (P<0.05), significantly reducing the antioxidant capacity of the fruit. This study provides theoretical basis and technical guidance for the application of grape epidermal wax in the storage and preservation of different varieties of grapes.
- Summer Black grapes,
- Shine Muscat grapes,
- epidermal wax,
- storage quality,
- microstructure

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